For the holiday season, Michelin-starred chef Alléno shares his classic brown gravy recipe.View Recipe>
Turn your vegetable patch into a long-lasting feast with these tips for jarring, pickling, and infusing summer's bounty.Read More>
This coffee-infused sous vide cocktail is served decidedly up.
Nothing’s off limits for Gn Chan’s cocktails. The owner of Double Chicken Please sous vides toast and maple syrup for this rich Aberfeldy concoction.
The Wine Kitchen in Leesburg, Virginia, does more than reds and whites. Its rum-based Night at the Movies with sous vide cherries and kola nut syrup tastes just like cherry cola.
Michelin-starred chef Emma Bengtsson is making her mark in NYC with Aquavit, arguably the country’s most celebrated Nordic restaurant.Read More>
Chef Emma Bengtsson of Aquavit utilizes both sous vide and a grill to prepare this mouthwatering recipe.View Recipe>
French for “under vacuum,” sous vide is an innovative cooking technique in which food is vacuum sealed and slow-cooked in water at constant precise temperatures until perfectly cooked. While it’s one of the most exciting cooking methods available today, it wasn’t invented just yesterday—in fact, the history of the sous vide method extends thousands of years.
This immersion circulator may be small, but it conquers in the kitchen. ...
Danish chef and entrepreneur Claus Meyer has a vision for Nordic cooking that involves foraging, i...
The traditional holiday favorite gets a sous vide upgrade.View Recipe>
The sous vide method ups the flavor ante of this seasonal favorite.View Recipe>
Dedicated to the Art & Science of Sous Vide
The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.