Find sous-vide recipes for chicken, turkey, duck, and other types of poultry.
Skip the fuss of preparing the whole bird when sous-vide turkey is on the menu.
For the Fall 2017 issue of the magazine, Chef Curtis Stone—the ambitious chef behind Beverly Hills restaurant Maude—shares his recipe for a less-fussy approach to serving a holiday bird.
Prepare your Thanksgiving turkey using sous-vide and you'll never eat a dry bird again.
Juicy, faintly tart blueberry is a fitting counterpoint to rich, flavorful duck. Your taste buds will thank you.
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.