Never overcook your salmon again.
Sous vide is the key to consistently moist brisket with a smoky bark.
Bag the duck and skip the buckets of fat.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
Pull-apart-tender pork with great bark and smoky flavor, time after time.
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.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
Sous vide cooking yields perfect rack of lamb, every time.
Get your sous vide cooker working the night shift for the most tender-and-crisp bacon you've ever tasted.
Plump, juicy, and packed with shrimp flavor.
Extra-plump and juicy sausages from the sous vide cooker.
Your sous vide cooker is the best way to get the juiciest, tenderest, most flavor-packed chicken salad.
Firm, meaty, and rare, like tuna should be.
A cheaper, easier-to-find, and more foolproof alternative to sous vide brisket.