Thanks to these five sous vide recipes, you can have flaky, tender, melt-in-your-mouth seafood anytime. There's a very fine line between flaky, tender fish and the overcooked stuff you're more likely find
This sous vide beef recipe roundup proves long hot-water baths aren't just for tough cuts of meat. Sous vide is a predictably excellent way to cook tough cuts of beef. The slow, gentle cooking breaks stubborn
A slow sous vide bath is the way to tender, juicy, and delicious poultry. We know even the mention of sous vide can induce anxiety. For those of us who mostly rely on the heat of our stovetop or oven cook
French for “under vacuum,” sous vide is an easy but technology-friendly process. And though it might sound fancy, home cooks who love the technique swear by its ability to perfectly and evenly cook steaks,
I've said it before, and I'll say it again: Carnitas are the undisputed king of the taco cart. The Mexican answer to American pulled pork, at their best they're moist, juicy, and ultra porky, with the
Sous vide produces the best chicken for chicken salad. [Photographs: J. Kenji Lopez-Alt] Mayonnaise can disguise a wide variety of sins, but dry chicken is not one of them. You know what I'm talking about.