These baked wings are less messy than their iconic fried counterpart, and taste almost indistinguishable.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
Red beans and rice are good right away, but they're even better the next day.
A tonkotsu just like the one at your favorite ramen shop.
An end-of-summer steak dinner.
Sous vide is the key to consistently moist brisket with a smoky bark.
You have to try to mess up this easy method of cooking a steak.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
Pork tenderloin makes for an easy and elegant centerpiece to any meal.
Brisket that's tender and moist.
Bring these beans to your next potluck and wait for the compliments to roll in.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
An intensely spicy, flavorful, and satisfying rustic chicken curry.
Perfectly even edge-to-edge cooking and foolproof results.
Oven-cooked pulled pork that will please even the purists.
Crispy skin and tender pink meat in a bright, citrusy sauce.
A grilled chicken preparation that's truly simple, but excellent and juicy.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
The best cooking method for the most tender cut of meat around.
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.
These crisp and tangy wings are perfectly succulent.