About Sous-Vide Magazine

Dedicated to the Art & Science of Sous Vide.

 

With Sous-Vide magazine, we’ve made it our goal to provide you with a deeper understanding of how top chefs consistently achieve excellence through innovative cooking techniques.

Sous-Vide is the first magazine of its kind—a glossy publication that examines the art of cuisine through a scientific lens, a microscope of sorts. And while the sous vide method of cooking has been around for decades, the past ten years have shown that its popularity is definitely on the rise. That’s because sous vide techniques allow for precision in the kitchen, freeing creative minds to innovate and experiment with surprising new flavors and textures.

After all, the savviest chefs—both home cooks and professional toques—want to understand not just how to cook a medium-rare steak, but how they can affect color, taste, and texture. All of this can be accomplished with sous vide on a molecular level.

At SousVideMagazine.com, you’ll find of-the-moment recipes, insightful food features, guides to the season’s best flavors, and up-close profiles of culinary stars and seasoned tastemakers. We hope you enjoy exploring the site, and come away inspired to try something new.

FAQ: SOUS-VIDE Magazine & Sousvidemagazine.com

What is SOUS-VIDE magazine? Sous-Vide is 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.

How often do you produce new issues of SOUS-VIDE? Sous-Vide circulates twice a year in early April and early November. We have a spring/summer issue and a fall/winter issue.

Do you offer a magazine subscription? Yes! An annual subscription is now available with an easy, one-time purchase. Click here to subscribe.

Where can I buy SOUS-VIDE? Sous-Vide is sold in Costco, Wegmans, Whole Foods, Sam’s Club, Barnes & Noble, and limited specialty grocery stores. You can also purchase Sous-Vide online: individual print issues, digital issues, or a subscription—which includes access to the entire digital issue archive! Click here to purchase. 

How long is each issue available on newsstands? It’s available at retailers listed above for up to two months after the issue date or until sold out. Print issues of Sous-Vide are available online, until sold out.

Can I buy SOUS-VIDE outside of the continental U.S.? Digital issues of Sous-Vide magazine are available here. At this time, individual print issues and subscription to the print magazine are not available outside of the U.S.  

Will you ship SOUS-VIDE to me for free? Why, yes. Shipping is on us!

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The first publication devoted to the art and science of sous vide cooking. 

Sous-Vide magazine features innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.

Got a Sous Vide Question?

Ask Dr. Bruno Goussault, the master of sous vide.

Dr. Bruno Goussault pioneered the sous vide method in 1971, forever changing the way we cook. Soak up his knowledge by browsing his answers to questions from Sous-Vide magazine readers—and ask him a question of your own!

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