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Sous Vide

Sous Vide: Old Method New Cooking Craze

Julee Morrison | Posted 06.30.2016 | Taste
Read More: Sous Vide, Taste News
Julee Morrison

Food. It's the center of many conversations. We talk about its appearance, its texture. We compliment or criticize whether it has too much of this sea...

So What Exactly Is Sous-Vide Cooking, Anyway?

Frankie Celenza | Posted 01.07.2017 | Taste
Frankie Celenza

Although Sous Vide technically means "under vacuum," most folks now use it as a blanket term for all low-temperature cooking that's done with a water circulator. Essentially this type of cookery encapsulates your food in plastic (vacuum or ziplock packing) and then gently brings the internal temperature up by bathing in a warm water bath, which is precisely maintained by the water circulator.

The Act of Sous-Viding Is a Poetic Affair

Jill Donenfeld | Posted 05.19.2016 | Taste
Jill Donenfeld

The act of sous-viding is a poetic affair. Like a flower blooming, the process is long and gradual and, watching it progress can be an optical illusio...

Demystifying Sous Vide

Food52 | Posted 03.23.2015 | Taste

It produces replicable, perfectly cooked food without requiring much more from you than the press of a button.

The Poor-Man's Sous Vide Machine Hack

The Huffington Post | Julie R. Thomson | Posted 08.12.2014 | Taste

Another great reason to own a slow cooker.

A Hi-Tech Veggie Burger So Good, It'll Convert Meat Eaters

The Huffington Post | Julie R. Thomson | Posted 05.01.2014 | Taste

Say good-bye to soggy, fall-apart black bean burgers.

How to Cook the Best Steak of Your Life

Jeffrey de Picciotto | Posted 12.03.2013 | Taste
Jeffrey de Picciotto

Cook it in reverse.

How to Sous-Vide at Home (Without An $800 Machine)

Food52 | Posted 06.27.2013 | Taste

A sous-vide machine you can make at home, and the perfect soft-boiled egg to go with it.

Sous Vide On The Cheap

Posted 03.12.2013 | Taste

It's high time you just make your own sous vide apparatus

Sous-Vide Coq au Vin: The Good, the Bad and the Ugly

Anne Maxfield | Posted 02.20.2013 | Taste
Anne Maxfield

Not to start this off on too negative a note, however, this was probably the most unattractive coq au vin the Accidental Locavore has ever made!

Food-Related Gifts for the Holidays

Anne Maxfield | Posted 02.11.2013 | Taste
Anne Maxfield

How about your very own potential supply of black truffles? Adopt your choice of oak trees in France. When (and if) they start producing, you have the choice of receiving the truffles or having them sold at market.

WATCH: This Is Not A Strawberry

Posted 11.13.2012 | Taste

But it looks like a strawberry, and tastes like a strawberry.

Learn To Cook Like Wylie Dufresne For Free

Posted 10.17.2012 | Taste

With online lessons in modernest cuisine techniques.

How Sous Vide Went From Haute Cuisine To Casual Dining

The Huffington Post | Carey Polis | Posted 07.10.2012 | Home

It's no surprise that there is often a trickle-down effect when it comes to fine dining trends. Even items like Burger King's bacon sundae owes credit...

Kickstarter Campaign Wants To Bring Sous Vide Machines Into Your Kitchen

Posted 06.25.2012 | Home

Gadgets like the Nomiku immersion circulator always make us think the same thing: food nerds and science nerds make the best combination. The crew...

Culinary Christmas Gift Of The Year -- The SousVide Supreme

Honest Cooking | Posted 08.31.2012 | Taste
Honest Cooking

Is this the culinary Christmas gift of the year? Kalle Bergman from Honest Cooking tries the SousVide Supreme.

How To Have A Very Geeky Thanksgiving

Ken Denmead | Posted 01.21.2012 | Parents
Ken Denmead

As geeks, nerds, makers and more, we can dig deeper and find connection between the past, present, and future in how we celebrate this very American holiday.

Nathan Myrhvold: Best Burgers Need Liquid Nitrogen, Deep-Frying

Posted 08.07.2011 | Home

Nathan Myrhvold thinks he can make a better burger than Daniel Boulud. In a symposium commemorating the 10th anniversary of the foie gras-filled db bu...

Planning Your Holiday Menu? Try Cooking Mangalitsa Pork Sous-Vide

Liza de Guia | Posted 05.25.2011 | Home
Liza de Guia

Over the last few days, I've been going back and forth on what I'm going to serve for my holiday dinner. I really want to do something different and s...

A Modernist Thanksgiving

A Modernist Thanksgiving | Johnny Zhu | Posted 05.25.2011 | Home

[M]uch has been writ ten about that cen ter piece of Thanksgiving deli cious ness: the turkey. Whether one is bemoan ing the painful expe ri ence of e...

Hack Your Slow Cooker For Sous Vide At Home | Posted 05.25.2011 | Home

The pros use a piece of chemistry lab gear called an immersion circulator (units by PoliSci; around ~$1k new). For consumers, there's at least one uni...

Judgment, Innovation, and Albert Adria on Day 3 of the International Chefs Congress in NYC

Regina Varolli | Posted 05.25.2011 | Home
Regina Varolli

Day three of's International Chefs Congress kicked off with the finalists of the International Pastry Competition battling it out on the...

The Sous Vide Supreme: At $449, Succulent, or Just Suck? (REVIEW, PHOTOS)

Cara Parks | Posted 08.10.2011 | Home
Cara Parks

A perfectly cooked, relatively cheap piece of meat on a Friday night with basically no effort before hand, besides de-bagging some potatoes and steak and giving them a quick flash fry? Deeply appealing.

Diners Push Back Against Molecular, Trend-Chasing Food

Matthew Jacob | Posted 05.25.2011 | Home
Matthew Jacob

Have we moved beyond the era of "molecular gastronomy" and pomegranate pretentiousness? Can we speak in past tense of the Foam Decade? Let's hope so.