Chefs & Personalities

Contributors to the Spring/Summer 2018 issue shared fresh favorites for warm weather.

Cuisine Solutions’ Chief Scientist Dr. Bruno Goussault cracks the code on sous-viding perfect eggs.

Chef Ian Kittichai melds Thai tradition with innovative modern updates—and he’s building a culinary empire in the process.

Cuisine Solutions’ Chief Scientist, Dr. Bruno Goussault, answers questions about sous vide safety and the best foods to cook sous vide.

The television personality and cookbook author talks home cooking during the current stay-at-home orders.

Mei Lin earned her stripes in some prestigious kitchens—and now she’s developing her own legacy through her new Los Angeles solo project, Nightshade.

Cuisine Solutions’ Chief Scientist, Dr. Bruno Goussault, discusses proper circulation, high-pressure pasteurization, and more.

Florida-based Darrin Wilson runs Fire & Water Cooking, a collection of digital guides on combining sous vide with barbecue.

A memorable meal at L’Auberge du Pont de Collonges shaped the career of Cuisine Solutions Executive Chef Bruno Bertin.

Decades before everyone with a phone could broadcast what they ate, Tim and Nina Zagat asked everyday consumers to weigh in on the places they dined—and transformed the way we rate restaurants.

With cooler weather comes an abundance of festive food traditions and soul-satisfying comfort dishes. We asked our contributors: What’s your favorite holiday indulgence?

The chef’s latest book offers 90 recipes for getting the most out of an immersion circulator at home.

We asked our Sous-Vide Spring/Summer 2019 contributors: What do you like to bring to a summer cookout?

Celebrity chef, instructor, and author James Briscione pushes the boundaries of ingredient pairings to reveal the endless capabilities of food and flavor.

Cuisine Solutions’ Chief Scientist Dr. Bruno Goussault discusses safe sous vide plastics, keeping your circulator residue-free, and more.

Hott Apiary includes more than 600 honey-making bee hives that produce tens of thousands of pounds of honey each year. Sous-Vide magazine spoke with its owner about buying local, raw honey.

Chef Dominique Crenn wants to change the world.

As the winning recipe of the International Sous Vide Day contest, his Keto Steak "Salad” recipe earned Perez a trip to Paris.

Spanish pastry chef Jordi Roca makes sweets from memories.

The chef for the Washington Redskins athletes has cooked at some of the country’s top restaurants. Here’s how Jon Mathieson makes sous vide work for him—and the players.

In celebration of the season, we asked our contributors: How do you make holiday entertaining your own?

Six foodie recommendations to add to your streaming queue.

José Andrés created a food empire through a singular focus on innovative cooking. Now he's applying that same passion and drive to a new arena: Humanitarianism.

Superstar chef Yannick Alléno walks Sous-Vide magazine through his process for revolutionizing sauces.

For the chef-turned food strategist, taste is everything.

Carrie and Rupert Blease's simple, ingredient-driven fare has made Lord Stanley one of San Francisco's hottest restaurants—and earned it a Michelin star for three years running.

Chef Yannick Alléno discusses his vision for reinventing French cuisine for the modern foodie—with sous vide cooking playing a starring role.

Lifehacker Food & Beverage Editor Claire Lower and Skift Table's Kristen Hawley share their thoughts on sous vide cooking.

Modernist Cuisine author Nathan Myhrvold and Museum of Food and Drink founder Dave Arnold share their thoughts on sous vide cooking.

Michelin-starred chef Emma Bengtsson is making her mark in NYC with Aquavit, arguably the country’s most celebrated Nordic restaurant.

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

Curtis Stone's Los Angeles restaurants give classic tastes a modern update, thanks to inspired sous vide cooking.

Top Chef  Season 14 contestants reveal their best sous vide techniques, along with their favorite ways to cook under vacuum. 

Sous vide aficionados offer up real talk on the art and science behind the method.

Sous vide aficionados from around the world share their feelings on the art and science behind sous vide cooking.

Chef Thomas Keller has earned his stripes as an iconic American chef. (Just don’t call him a celebrity.)

We sat down with famed Chef Daniel Boulud to discuss some of his favorite things, from vegetables and cocktails to restaurants and neighborhoods.

Inspired by Japanese cuisine and culture, star chef Kyle Connaughton brings omotenashi to Sonoma.

Chef Daniel Boulud reflects on his pastoral childhood, and how he continues to find curiosity and creativity in the kitchen.