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.
Never overcook your salmon again.
Brown cream to add the toasty flavors of butterscotch to your dishes.
Sous vide is the key to consistently moist brisket with a smoky bark.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
Tender, buttery, and meaty halibut for dinner.
Buffalo wings that are spicy-hot on the outside and supremely tender and juicy within.
Bag the duck and skip the buckets of fat.
Perfectly cooked lobster with buttery flavor built right in, thanks to sous vide.
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.
Sous vide cooking yields perfect rack of lamb, every time.
Plump, juicy, and packed with shrimp flavor.
Your sous vide cooker is the best way to get the juiciest, tenderest, most flavor-packed chicken salad.
Extra-plump and juicy sausages from the sous vide cooker.
Firm, meaty, and rare, like tuna should be.
Get your sous vide cooker working the night shift for the most tender-and-crisp bacon you've ever tasted.
These fermented lentil-and-rice crepes have the punch of tangy sourdough, with a crisp and chewy texture.
A cheaper, easier-to-find, and more foolproof alternative to sous vide brisket.
The ultimate steak experience. Period.