Serve this succulent sous-vide beef cheeks recipe and its velvety sauce to someone you love. Trust us, they'll return the sentiment.
Juicy, flavorful, and perfectly done: follow this sous-vide flank steak recipe for red-meat nirvana.
Seared to perfection and then finished slowly, this sous-vide lamb shank recipe will become a go-to for future get-togethers.
This subtle use of Asian ingredients elevates a very American protein: Amish chicken.
Juicy, faintly tart blueberry is a fitting counterpoint to rich, flavorful duck. Your taste buds will thank you.
Prepare your Thanksgiving turkey using sous-vide and you'll never eat a dry bird again.
Sous-vide Arctic char, meet breadcrumbs. And a deep fryer.
Take your sous-vide skills to the next level with this exotic, impressive sous-vide octopus.
Middle Eastern ingredients like bright, fresh lemon and fiery harissa bring mild halibut filets to life on the plate.
Cryoconcentrated chlorophyll gives this sous-vide soup its bright-green color—and exuberant flavor.
Step out of your comfort zone and experiment with sous-vide recipes starring exotic fruit.
Compression and sous-vide make each ingredient in this salad sing.
This gin-based cocktail from Chicago's The Aviary combines a kicky sous-vide banana-curry syrup with a thick, creamy egg foam and nutmeg finish.
Lauren Corriveau, of Nitecap in New York City, developed an effervescent riff on red sangria that stars the French aperitif Maurin Quina infused via sous-vide with cacao nibs.
Barrel-aged cocktails are huge right now. Colin Carroll, of Portland's Trifecta, takes a clever shortcut by infusing spirits with charred wood in his immersion circulator.
This tangy and tropical granita, made with eye-catching dragon fruit, will jolt your tastebuds awake and teach you some serious new tricks.
Ramekins add shape to this decadent bread pudding recipe.
A mid-century-modern favorite gets a sous-vide update.
Just when you thought nothing could beat mom's recipe, this classic casserole gets a flavor boost thanks to sous-vide sweet potatoes. It just might become a new tradition.
Beet-stained deviled sous-vide eggs topped with pork belly bacon add unexpected flair to your entertaining repertoire.
The traditional holiday favorite gets a sous-vide upgrade.