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.Read More>
Cuisine Solutions' Chief Scientist Dr. Bruno Goussault shares his expert advice on preparing the perfect protein.Read More>
No knocks to knockwurst, but Cincinnati’s Bauer European Farm Kitchen is reinventing traditional German food to please every palate.Read More>
Weeknight meals get a family-friendly upgrade with an assist from sous vide.Read More>
Cryoconcentration—reducing by freezing—is an exciting new frontier in food science that opens up a whole new world of flavors.Read More>
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.Read More>
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.Read More>
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.