We asked top mixologists to give us their best sous vide concoctions to sip and savor. Of course, they delivered in high style.
Exploring the most tantalizing tastes—and the health-boosting benefits they provide.
From meaty to spicy and crunchy to chewy, these edible fungi are noteworthy additions to savory dishes.
How bakers and pastry chefs are using sous vide to make more precise desserts.
Takeout and delivery was going to be a sideline for the Virginia restaurant. Now it’s a lifeline.
Chicago’s Band of Bohemia uses sous vide to create inspired takes on the caffeinated staple.
Nothing heralds the arrival of spring like the bright flavors of crisp, crunchy salads. Take a gander at some of our favorites and toss up something fabulous.
Try these straightforward recipes using ingredients you likely already have in your kitchen.
From spring garlic to Brussels sprouts, green plants reign in this collection of nature-hued sous vide recipes.
Leverage the maximum flavor potential of vegetables like cabbage, beets, carrots, and Brussels sprouts—all great choices for this time of year.
Chef Avishar Barua describes how he uses sous vide at his Columbus, Ohio, establishment.
The famous beverage director is known for his creative cocktails. Here, he shows Sous-Vide magazine how to prepare three sous vide drinks sure to impress.
Calling all cheese lovers! We have three deliciously cheesy sous vide recipes you’re going to want to work into your recipe rotation.
Three chefs working in the Texas city explain how they incorporate sous vide into their restaurants’ menus.
Mixologist Chris Mendenhall of Washington, DC’s Quadrant Bar & Lounge talks instant whiskey-aging and the power of sous vide.
Located in the Funan Mall, the restaurant offers a customizable menu centered around sous vide–cooked food.
Happy Healthy New Year! For 2020, it’s all about what veggies can do for you.
From cocktails and appetizers to main courses and desserts, these are the uniquely delicious recipes that tantalized our readers’ imaginations in 2019.
A memorable meal at L’Auberge du Pont de Collonges shaped the career of Cuisine Solutions Executive Chef Bruno Bertin.
Chicago’s fast-casual restaurant Kaliflower uses sous vide to save on real estate and deliver healthy meals made to order.
The local counter-service chain offers up dishes like 48-Hour Slow-Cooked Short Rib and Grilled Achiote Salmon.
Sweet and savory, rich and comforting, these three sous vide sweet potato dishes elevate this classic superfood into the star of your next meal.
Sous vide enhances the natural sweetness of carrots. Try our favorite recipes.
At his Houston restaurant, Chef Travis Lenig makes no bones about his love of sous vide.
From the kitchen to the bar, the Miami restaurant relies on vacuum sealing.
Dallas-based Milk & Patience Artisanal Products prepares dairy and coconut-milk yogurt for sale in local farmers markets and grocery stores.
Make the most of fall’s harvest with some of our richest and most delicious seasonal recipes. With so many autumnal vegetables to choose from, there’s no better time to get back into the kitchen.
If you love salmon, you’ll want to explore these fantastic recipes. All use sous vide to maintain this popular fish’s delicious flavor and sumptuous texture.
Think sous vide is only for steak? Think again. There’s more magic in your kitchen’s circulator than you imagined.
At the Washington, DC, restaurant Olivia, executive chef Matt Kuhn serves a sous vide Galician-style octopus dish.
A new vegetarian menu at Montage Laguna Beach’s Studio takes inspiration from the life of a plant.
When the temperature spikes, choose a dessert that goes for the deep freeze. Here’s a roundup of our frosty favorites.
Use your vacuum sealer to get the most out of this summer fruit. Try these three ideas.
Nothing says summer like a perfectly crafted cocktail. These sous vide favorites, all infused with bright citrus, come just in time for the spike in temperature.
From vegetable-focused to meat-heavy, more than a dozen concepts fill the new Chicago food hall.
This Father’s Day, make Dad feel like a king and serve up these delicious sous vide recipes perfect for a special celebration.
Create a sophisticated menu for the mom in your life with this sous vide recipe roundup.
Mexico’s humble, handheld dish gets an infusion of sophistication thanks to the science of sous vide.
Award-winning restaurant Anan Saigon turns heads with its pricey sous vide bánh mì.
Discover our guide to the diverse world of honey—and sweet sous vide recipes to try.
Looking for a fresh take on Easter menu ideas? Celebrate this year’s feast with our roundup of favorite recipes.
When it comes to brunch, we think there’s nothing more delicious than the humble egg. And there’s no better way to prepare your favorite eggs than sous vide. Here, a few of our favorite recipes.
Valentine’s Day is the perfect excuse to indulge in chocolate, one of history’s most beloved treats. Here are our favorite recipes that combine the seduction of chocolate with the science of sous vide.
Rely on the natural flavor of whole foods and a few spices to create delicious meals.
Bamboo Asia recently incorporated the cooking technique into the company’s business model.
Bookmark these festive beverage recipes for your next soirée.
Seasonal sous vide cocktails for a wintery evening indoors.
Elevate your next dinner party with tips from these American expats who’ve turned Parisian entertaining into an art form.
Exploring the tastes and textures of fall’s heartiest vegetable staples.
It’s time to make recipe plans for the big day. Haven’t started yet? Fear not, we’ve got you covered.
Fall’s bright bounty yields a colorful array of vegetables that transform traditional sides into the starring attraction.
Superstar chef Grant Achatz’s molecular mixology experiment bubbles with intrigue on the top floor of NYC’s Mandarin Oriental.
The Old Man in Hong Kong uses tinctures, sous vide infusions, and a love of Ernest Hemingway to pour out whimsical cocktails with twisted flavors.
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.
No knocks to knockwurst, but Cincinnati’s Bauer European Farm Kitchen is reinventing traditional German food to please every palate.
Colorful cocktails made sous vide style are playing a starring role on bar menus across the country.
Make the most of your Memorial Day—whether you're cooking for a crowd or keeping it low-key with a small group—by using sous vide to help with meal prep.
Follow along as we dine and drink at the best sous vide spots in Washington, DC.
The most important meal of the day gets an unexpected update, thanks to eggs from the likes of ducks, quail, ostriches, and more.
As we document new takes on classic dishes as well as the next frontier in culinary innovation, we're traversing the U.S. and sharing the most inspiring updates. Final stop: the West Coast.
At Roxanne Spruance’s restaurant Kingsley in NYC, compressed fruits and vegetables reign supreme.
Sink your teeth into sous vide brunch at Indianapolis hotspot Milktooth.
Planning a romantic Valentine’s Day dinner? Sous vide can help with that.
As we document new takes on classic dishes as well as the next frontier in culinary innovation, we're traversing the U.S. and sharing the most inspiring updates. Next up: sous vide dining in the South and Midwest.
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.
Coffee’s too good to confine to a cup. Celebrate buzzworthy beans from across the globe with these coffee-centric sous vide recipes.
In search of culinary innovation or new takes on classic foodie favorites? Browse our guide series to find tasty sous vide dishes in destinations across America. First up: the East Coast.
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.