French for “under vacuum,” sous vide cooking involves immersing vacuum-sealed food in a temperature-controlled water bath until the food is cooked to your liking. It might sound intimidating, and it’s ...

I spend a lot of my free time cooking. Not only is it such a calming activity, it's also really satisfying to cook an amazing meal at home for less than a fast food combo. One of my favorite cooking ...

The sous-vide technique can make food healthier and more evenly cooked. Here, a pro chef shares tips on how to do it at home—without a ton of experience or equipment. Our editors independently select ...

Imagine impossibly tender steaks with a precisely seared crust, restaurant-quality salmon infused with fragrant herbs, or decadent chocolate desserts with a luxuriously smooth texture – all achieved ...

You may have been hearing about sous vide cooking over the past year or so. This fancy-sounding method has moved from professional kitchens into home kitchens during the pandemic thanks to a rise of ...

We’ve talked before about how cooking is really a science, and some of the tools used for cooking are fine pieces of tech. Today I’m going to talk about a method of cooking that is absolutely reliant ...

We independently review everything we recommend. We may make money from the links on our site. Learn more› Advice, staff picks, mythbusting, and more. Let us help you. Updated July 11, 2017 Nick Guy ...

Sous vide. It sounds more intense than it is. The name conjures thoughts of scientists, draped in white lab coats or disgraced cooking competition show contestants, cowering in front of disappointed ...

Most of us don’t grow up cooking sous vide, so most of us don’t know how to get the most out of the cooking method. Is it for special occasions? Desserts? Showing off? The answer: all of the above.

It may be the ultimate cooking nightmare. You splurge on what restaurateurs call “luxury protein” — Alaskan king salmon, maybe, or a USDA prime porterhouse steak. It’s going to be a special dinner — ...

Hello everyone, and welcome back to Will It Sous Vide?, the weekly column where I make whatever crazy (edible) thing you want me to with my immersion circulator. This week’s chosen topic (as put ...