Dear readers,
Since 2016, we’ve been celebrating the art and science of sous vide with our biannual specialty magazine, Sous-Vide. We launched the magazine when sous vide was quite new to most home kitchens, and we’re thrilled to see how popular cooking under vacuum has become. Going forward, we’ve decided to cease publication of the print magazine, but remain dedicated to educating home and professional chefs alike about sous vide on our digital platforms, including right here at sousvidemagazine.com.
For the first time, we are launching a complete digital archive of our issues, from our first Spring/Summer 2016 issue to our most recent issue, Fall/Winter 2019. We’re offering this archive to all our readers, free of charge. There you can browse our full catalog of insightful features on groundbreaking chefs, our chef-developed recipe collections, and our expert-backed equipment recommendations in an easy-to-use online format.
We’ll also continue to report on the latest sous vide trends and recipes here at Sous-Vide magazine online. Our recently launched “One Dish” series showcases how chefs are using sous vide through the lens of a single menu item, while our “I Sous Vide” videos feature cooking demonstrations by inspiring culinary professionals. And like so many of you, we’re also working from our homes right now, so we’re here to recommend books to read and recipes to learn while cooped up indoors.
And as always—we’re celebrating sous vide on social media with the hashtag #ILOVESOUSVIDE. We hope you continue to join us.
To your good health,
The editors of Sous-Vide magazine
April 2020
