The Latest in Sous Vide

Discover sous vide news, top restaurants, innovative chefs, and more in our guide to the world of sous vide.

How to Sous Vide: Fish

Tips & Techniques

Getting Started with Sous Vide

Trying sous vide cooking for the first time? Get the scoop on how to do it right with helpful tips from the chefs at Cuisine Solutions, the world-renowned experts in the sous vide method.

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The Anatomy of a Sous Vide Steak

Cuisine Solutions' Chief Scientist Dr. Bruno Goussault shares his expert advice on preparing the perfect protein.

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A Guide to Sous Vide Sauces

Every home chef should count these sous vide sauces among their kitchen secrets.

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Dining

Cincinnati Welcomes Sous Vide

No knocks to knockwurst, but Cincinnati’s Bauer European Farm Kitchen is reinventing traditional German food to please every palate.

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A Virtual Reality

A new food hall, Sous Vide Kitchen, opens in New York City.

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Flying High at The Aviary NYC

Superstar chef Grant Achatz’s molecular mixology experiment bubbles with intrigue on the top floor of NYC’s Mandarin Oriental.

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Bay Area Fast-Casual Chain Expanding with Sous Vide
Cuisine Solutions Rides into San Antonio

Innovations

(Vacuum) Packed & Ready to Go

Weeknight meals get a family-friendly upgrade with an assist from sous vide.

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Cryoconcentration Ups the Flavor Game

Cryoconcentration—reducing by freezing—is an exciting new frontier in food science that opens up a whole new world of flavors.

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Starbucks and Sous Vide

Starbucks partners with Cuisine Solutions for the perfect morning pick-me-up: sous vide egg bites.

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Sweet Talk

Chefs & Personalities

Virginia Beekeeper Michael Hott Talks Honey

Hott Apiary includes more than 600 honey-making bee hives that produce tens of thousands of pounds of honey each year. Sous-Vide magazine spoke with its owner about buying local, raw honey.

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Culinary King

José Andrés created a food empire through a singular focus on innovative cooking. Now he's applying that same passion and drive to a new arena: Humanitarianism.

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Secret's in the Sauce

Superstar chef Yannick Alléno walks Sous-Vide magazine through his process for revolutionizing sauces.

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Meet the Master

Cuisine Solutions’ Chief Scientist Dr. Bruno Goussault reveals his rules of the kitchen and responds to reader questions about the sous vide cooking method.

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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.