Chef Emma Bengtsson of Aquavit utilizes both sous vide and a grill to prepare this mouthwatering recipe.
This classic barbecue cut emerges from the sous vide bath with incredible taste and juicy, tender texture.
A filling with buttery nuts and flavorful, fragrant herbs puts a twist on the entertaining favorite.
Both chicken and cedar plank get the sous vide treatment before finishing on the grill.
Our recipe for "Chicken in a Pot" comes from Cuisine Solutions Executive Chef Bruno Bertin, whose mother served it at home in France.
Kaffir lime, lemongrass, green chilies: use sous vide to make your main dish sing with global flavor.
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.
Perfectly cooked sous vide scallops sing when paired with a flavorful sauce.
For our inaugural I Sous Vide series, Chef Curtis Duffy invited us into his home and shared a recipe exclusively for Sous-Vide readers.
Sous vide speeds up the pickling process—a handy helper when prepping this BBQ-ready side.
Compression and sous vide make each ingredient sing in this elegant beet salad.
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."
Chef Curtis Stone makes a mean sous vide cocktail. He shared his recipe with Sous-Vide.
Sous vide cocktails? You bet. Banana bourbon made with an immersion circulator gives a tropical backbone to this straightforward cocktail at DC’s avant-garde spot Barmini.
Chris Taylor and Paul Arguin—award-winning bakers behind The New Pie—share their recipe for the ultimate apple pie made using sous vide.
Use sous vide to whip up a sophisticated and flavorful flan.
Use sous vide to perfect homemade macarons. This version uses spiced sweet potato for a fall flavor spin.
Aquafaba—the water from cooked chickpeas—is a versatile binding ingredient. Plus, it’s vegan!
Make the most of summer's bounty of herbs by using sous vide to create a richly flavored infused olive oil.
Beet-stained deviled sous vide eggs topped with pork belly bacon add unexpected flair to your entertaining repertoire.