You have to try to mess up this easy method of cooking a steak.
Never overcook your salmon again.
Pork tenderloin makes for an easy and elegant centerpiece to any meal.
Red beans and rice are good right away, but they're even better the next day.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
Perfectly even edge-to-edge cooking and foolproof results.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
Sous vide is the key to consistently moist brisket with a smoky bark.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
Crispy skin and tender pink meat in a bright, citrusy sauce.
Oven-cooked pulled pork that will please even the purists.
An intensely spicy, flavorful, and satisfying rustic chicken curry.
Because we can't always afford prime rib.
Got a pot and 30 minutes? You have what it takes to make caldo verde.
A descendant of paella, with all the global flair of New Orleans mixed in.
The best cooking method for the most tender cut of meat around.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
A 15-minute French classic made with fresh, inexpensive ingredients.
This all-belly porchetta is as rich and crisp as it comes.
Get crisp skin and tender, moist flesh using our technique for pan-seared salmon.
A grilled chicken preparation that's truly simple, but excellent and juicy.
Spiced Pakistani beef or lamb kebabs, perfect for your next cookout.