Chef Mark Miller—considered a pioneer of modern Southwestern cuisine—shares his recipe for barbacoa brisket, prepared with ready-made sous vide products from Cuisine Solutions.
Federico Tischler—the Venezuelan chef and owner of Baltimore's White Envelope—prepares his popular Chicharrón Pork Belly Arepas using sous vide.
The flavor of a perfectly cooked steak is emboldened by a chimichurri sauce and truffle-laced zucchini.
Chef Curtis Stone—the ambitious chef behind Beverly Hills restaurant Maude—shares his recipe for a less-fussy approach to serving a holiday bird.
The sous vide method transforms a weekend brunch basic into something utterly beyond in this winning combination of poached eggs, rich béarnaise, and crisp polenta.
Use the sous vide method to prep this flavorful poultry recipe revisiting a French Christmas Tradition
Middle Eastern ingredients like bright, fresh lemon and fiery harissa combine with the sous vide method to elevate mild halibut filets.
Yes, you can prepare an entire fish and meal using sous vide.
A cocotte ups the presentation ante for this elegant sous vide halibut.
How about them apples? Use this technique to extend the season.
Enjoy summer’s bounty longer with jarred peaches in a vanilla syrup.
Elevate a seasonal favorite—silky pumpkin soup—with a showstopping presentation.
The sous vide method ups the flavor ante of this seasonal favorite.
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."
Barrel-aged cocktails are huge right now. Colin Carroll, of Portland's Trifecta, takes a clever sous vide shortcut by infusing spirits with charred wood.
When it comes to the key value propositions of sous vide—flavor and texture—the proof is in the pudd—err, panna cotta.
A mid-century-modern favorite gets a sous vide update with this innovative take on pineapple upside-down cake.
This sous vide cake was presented as part of a tribute to renowned chef Jacques Pepin by Cuisine Solutions' chefs during the annual International Association of Culinary Professionals’ (IACP) conference.
The traditional holiday favorite gets a sous vide upgrade.
The sous vide method transforms a weekend brunch basic into something utterly luxurious.
For the holiday season, Michelin-starred chef Alléno shares his classic brown gravy recipe.