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