Emma Bengtsson's Pork Collar

From the Latest Issue

Poultry

Duck Egg Brouillés

Beginner Intermediate

A sophisticated take on sous vide scrambled eggs that will satisfy (and surprise!) your brunch crowd.

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Fruits & Vegetables

Pickled Ramps

Beginner Beginner

Sous vide pickling extends the shelf life of your garden’s vegetables. Pickled ramps are the perfect entrypoint to the technique.

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Fruits & Vegetables

Jarred Vanilla Peaches

Beginner Beginner

Enjoy summer’s bounty longer with jarred peaches in a vanilla syrup. 

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Food For Thought: A Tribute

 

Michel Richard and Paul Bocuse changed modern cooking, and these departed chefs continue to inspire.

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Chilled Very Green Pea Soup

Hot Now in Sous Vide

Books

WD-50: The Cookbook

Wylie Dufresne’s wd~50 changed the way the Lower East Side ate and the way modernist chefs cook. Now he wants you to re-create his unreal eats at home (if you’re feeling brave enough).

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Dining

A Refined Diner

Sink your teeth into sous vide brunch at Indianapolis hotspot Milktooth.

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Dining

Mastering the Modern Cocktail

A look behind the avant-garde bar at The Aviary in Chicago, where chef-mixologists work to perfect presentation and flavor through the science of sous vide.

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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.

 

 

Sous Vide Books & GearALL BOOKS & GEAR


On Vegetables: Modern Recipes for the Home Kitchen

On Vegetables: Modern Recipes for the Home Kitchen

$49.95

The vegetarian cookbook, by celebrated plant-focused chef Jeremy Fox, celebrates the meat-free meal....

BlueTherm Temperature Probe by Thermoworks

BlueTherm Temperature Probe by Thermoworks

$249.00

This wireless, Bluetooth-enabled thermometer syncs effortlessly to both Android and iOS devices, instantly measuring the internal ...

The Photography of Modernist Cuisine

The Photography of Modernist Cuisine

$120.00

Nathan Myhrvold’s photography tome showcases the marriage of food and science in breathtaking color....

Sous vide cooking may seem daunting, but it doesn’t have to be.We’ll walk you through the basics and pass along top tips—guiding you to an intermediate and then advanced level.

Sous Vide Recipes ALL RECIPES

Sides & Appetizers

Quail Egg Mini Tartines

Beginner Intermediate

Elevate the brunch standby—eggs Benedict—with a quail egg and hollandaise sauce both made using sous vide.

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Meat

Coffee-Rubbed Flat Iron Steak

Beginner Beginner

Ground coffee lends richness and flavor to steak during the sous vide process.

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Desserts

Mocha Pot de Crème

Beginner Beginner

Bold espresso and flavorful chocolate artfully combine for the ultimate caffeine-spiked dessert.

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Centrifuged Green Pea Butter Crostini

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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.