You have to try to mess up this easy method of cooking a steak.
Pork tenderloin makes for an easy and elegant centerpiece to any meal.
A tonkotsu just like the one at your favorite ramen shop.
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.
These baked wings are less messy than their iconic fried counterpart, and taste almost indistinguishable.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
Crispy skin and tender pink meat in a bright, citrusy sauce.
Sous vide is the key to consistently moist brisket with a smoky bark.
Red beans and rice are good right away, but they're even better the next day.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
An intensely spicy, flavorful, and satisfying rustic chicken curry.
A grilled chicken preparation that's truly simple, but excellent and juicy.
Bring these beans to your next potluck and wait for the compliments to roll in.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
Oven-cooked pulled pork that will please even the purists.
The best cooking method for the most tender cut of meat around.
Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.
This all-belly porchetta is as rich and crisp as it comes.
A riff on tandoori-style chicken.
Hot and juicy grilled chicken that takes just five minutes to cook.