Sous vide is the key to consistently moist brisket with a smoky bark.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
Never overcook your salmon again.
Pull-apart-tender pork with great bark and smoky flavor, time after time.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
Robustly flavored leg of lamb—perfectly cooked, thanks to a sous vide circulator—can stand up to an intense seasoning of crunchy mustard seeds and cumin.
Bag the duck and skip the buckets of fat.
Get your sous vide cooker working the night shift for the most tender-and-crisp bacon you've ever tasted.
Sous vide cooking yields perfect rack of lamb, every time.
Extra-plump and juicy sausages from the sous vide cooker.
A cheaper, easier-to-find, and more foolproof alternative to sous vide brisket.
Plump, juicy, and packed with shrimp flavor.
Firm, meaty, and rare, like tuna should be.