The Latest in Sous Vide

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

Shortcut Success

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.

Read More>

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.

Read More>

A Guide to Sous Vide Sauces

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

Read More>

Dining

One Dish: The Pork Chop at Field & Tides

At his Houston restaurant, Chef Travis Lenig makes no bones about his love of sous vide.

Read More>

Texas Small Business Makes Yogurt with Sous Vide

Dallas-based Milk & Patience Artisanal Products prepares dairy and coconut-milk yogurt for sale in local farmers markets and grocery stores.

Read More>

Brad Kilgore’s Kaido Infuses Japanese Flavors with Sous Vide

From the kitchen to the bar, the Miami restaurant relies on vacuum sealing.

Read More>
Delivering Big Flavor in Small Spaces
SousVCart

Innovations

WeWork Food Labs to Open in New York

A new coworking space for culinary startups is designed to foster innovations in food science.

Read More>

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.

Read More>

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. 

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.

Read More>

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.

Read More>

Sweet Talk

Spanish pastry chef Jordi Roca makes sweets from memories.

Read More>
Chef Hugh Acheson on Learning to Cook at Home

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.

Learn More

Buy the Magazine

BUY NOW

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.