Trevor Rose-Hamblin of Chicago’s Old Irving Brewing Co. experiments with sous vide to craft the perfect beer.Read More>
Cuisine Solutions chef Kyong Park developed “sous-shi” using sous vide proteins as an alternative to using raw ingredients.
Use your sous vide circulator to prep all aspects of this special salad.
Celebrate the season’s rich selection of fruits with sous vide—and enjoy in the sun.
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.
After honing an award-winning love of baking, two doctors wrote a scientific take on the beloved crust-and-filling treat....
Think your kitchen is fully outfitted? Think again. Meet the Spinzall, a countertop centrifuge developed by Dave Arnold, a leader ...
Sous vide delivers unparalleled flavor and texture while the size keeps portions under control (unless you eat the whole batch).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.