Food halls and culinary markets are becoming major attractions in cities around the U.S.—and many of them are using sous vide to tackle small kitchens and long lines of patrons.Read More>
Danish chef and entrepreneur Claus Meyer has a vision for Nordic cooking that involves foraging, indulging, and punching up the region’s food past.Read More>
Sous vide cocktails know no bounds. Chris Brown, of Cincinnati's Metropole, infuses plums with Pimm's, thyme, and orange peel for his inventive "40-Love."
Elevate brunch—or any meal—with this elegant and bold take on a mimosa.
Bright summer flavors like lemon, ginger, and strawberry come together in this sous vide bourbon cocktail from Polite Provisions, an apothecary-style cocktail bar in San Diego.
Trying sous vide cooking for the first time? Learn how to do it right with helpful sous vide tips from the experts at CREA and Cuisine Solutions, the world-renowned masters of the method.Read More>
Follow along as we dine and drink at the best sous vide spots in Washington, DC.Read More>
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.
What can you expect from Alton Brown’s latest cookbook? His signature blend of science, humor, a...
This vacuum sealer offers custom sealing modes for dry goods, liquids, fragile items, and jars. Ideal for an intermediate sous vid...
Cryoconcentrated chlorophyll gives this sous vide soup its bright-green color—and exuberant flavor.View Recipe>
Both chicken and cedar plank get the sous vide treatment before finishing on the grill.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.