The Latest in Sous Vide

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

Tips & Techniques Read More

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Tips & Techniques

Foraging For Treasure

During a trip into the woods, Chef Delian DiPietro sheds light on foraging and wild mushrooms, a delicious, sustainable, organic food source.

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Tips & Techniques

Beginner Tips for Your New Circulator

Were you recently gifted with a circulator and are not sure where to begin? Here’s a handful of tips to get started.

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Tips & Techniques

A Guide to Sous Vide Sauces

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

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Dining Read More

Dining

One Dish: Koji Half Rohan Duck at Service Bar

Chef Avishar Barua describes how he uses sous vide at his Columbus, Ohio, establishment.

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Dining

Three Cocktails by The Aviary’s Micah Melton

The famous beverage director is known for his creative cocktails. Here, he shows Sous-Vide magazine how to prepare three sous vide drinks sure to impress.

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Dining

Say Cheese!

Calling all cheese lovers! We have three deliciously cheesy sous vide recipes you’re going to want to work into your recipe rotation.

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March On!

Innovations Read More

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Innovations

A Head For Hops

Trevor Rose-Hamblin, of Old Irving Brewing Co., gives his tips and tricks for home brewing.

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Innovations

Cuisine Solutions Rides into San Antonio

The company’s new production location—the largest sous vide facility in the U.S.—breaks ground in the Lone Star State.

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Innovations

Machine Cuisine

Spyce, the techy fast-casual concept from chef Daniel Boulud, is on a mission to bring healthy and affordable food to more diners. 

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Chefs & Personalities Read More

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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Chefs & Personalities

Ask the Master: Bruno Goussault on Plastics, Cooling, and more.

Cuisine Solutions’ Chief Scientist Dr. Bruno Goussault discusses safe sous vide plastics, keeping your circulator residue-free, and more.

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Chefs & Personalities

Sweet Talk

Spanish pastry chef Jordi Roca makes sweets from memories.

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A Sensational Soup

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.