Perfectly even edge-to-edge cooking and foolproof results.
Sweet corn and salty pecorino cheese come together in this simple no-stir pressure cooked risotto.
So good right away; even better the next day.
Light seasoning allows your rice to shine.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
Flavorful grilled steak fajitas served with sizzled peppers and onions.
Riselotes—the love child of creamy corn risotto and Mexican street corn.
Get crisp skin and tender, moist flesh using our technique for pan-seared salmon.
A classic one-pot Japanese chicken dish.
One pan, tender clams, juicy tomatoes, and a delicious broth.
Browned on the outside, juicy within.
Never overcook your salmon again.
Our version of this spicy, aromatic chickpea dish may not be just like Grandma's, but it sure is tasty.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful.
Just as fast as the blue box, but way, way better.
The crispiest, crunchiest, juiciest fried chicken around.
The best technique for an even crust and deeply flavorful pan-seared steak.
A super-simple Hawaiian raw-fish classic.
Brisket ain't got nothing on this, baby.
Pull-apart-tender pork with great bark and smoky flavor, time after time.
An easy, pull-apart-tender, extra-porky roast.
Sous vide your way to the juiciest pork tenderloin ever.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
The slow-cooked, crisply charred effect, no rotisserie required.
Pantry staples (plus one bell pepper) unite for this easy, filling, flavor-packed egg dish.
This pasta packs an aromatic punch.
Pasta in a silky sauce of eggs, cheese, pork, and black pepper.
Oven-cooked pulled pork that will please even the purists.
Buttery, tender, and juicy beef with a nice charred, smoky flavor.
Extra-crunchy fried chicken, with a rich and peppery cream gravy.
Sous vide is the key to consistently moist brisket with a smoky bark.
Beyond your standard skewer.
This recipe requires no kneading, no stretching—pretty much no skill whatsoever to create a crisp-crusted, airy, chewy pan pizza.
Ripe tomato adds fruitiness to this pesto from Sicily.
Tenderized octopus, lightly grilled and dressed with lemon and olive oil, makes a perfect summery starter.
So easy, it's practically done before you start.
A garlicky, citrusy marinade makes this buttery steak pop.
Classic French bread pizza upgraded with a heavy dose of garlicky butter, two cheeses, and fresh herbs.
It's remarkably easy (and quick!) to make these light and tender gnocchi.