Serious Eats: Recipes

Sous-Vide Steaks

Note: The science behind sous-vide is fascinating. Check it out here.

About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife, where he runs a private chef business, KA Cuisine, and co-writes the blog GoodEater.org about sustainable food enjoyment. Become a fan of The Food Lab on Facebook for play-by-plays on future kitchen tests and recipe experiments.

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