Perfectly even edge-to-edge cooking and foolproof results.
When done properly, ribs cooked via sous vide are every bit as good as traditional barbecue, if not better.
Never overcook your salmon again.
Pull-apart-tender pork with great bark and smoky flavor, time after time.
Sous vide your way to the juiciest pork tenderloin ever.
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.
Your sous vide cooker is the best way to get the juiciest, tenderest, most flavor-packed chicken salad.
Perfectly cooked lobster with buttery flavor built right in, thanks to sous vide.
Get your sous vide cooker working the night shift for the most tender-and-crisp bacon you've ever tasted.
Tender, buttery, and meaty halibut for dinner.
Pork belly cooked sous-vide with a Japanese-style marinade, then stuffed in steamed buns with quick-pickled cukes.
The ultimate steak experience. Period.
Firm, meaty, and rare, like tuna should be.
Extra-plump and juicy sausages from the sous vide cooker.
Plump, juicy, and packed with shrimp flavor.
A cheaper, easier-to-find, and more foolproof alternative to sous vide brisket.
Tender sous vide lamb with crunchy mustard seeds and cumin.
Perfect rack of lamb, every time.
Brown cream to add the toasty flavors of butterscotch to your dishes.
Crisp skin; tender, juicy, well-seasoned meat; and a stunning presentation.
All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd.
Bag the duck and skip the buckets of fat.
These fermented lentil-and-rice crepes have the punch of tangy sourdough, with a crisp and chewy texture.
Plump, juicy, and infused with garlic, olive oil, and sherry flavor.
Classic Connecticut lobster rolls, perfected with modern cooking.
Reheating ham sous vide guarantees the juiciest, most evenly cooked meat.
Tongue slowly stews in its own juices when cooked sous vide.
Classic Maine lobster rolls, perfected with modern cooking.
This is the pie for all you gooey-pie-lovers out there (and you know who you are).
Chicken noodle soup, transformed.
Low, slow, and (mostly) takes care of itself.
Sous vide delivers buttery soft ham with a crisp, brown crust.
This porchetta-inspired turkey breast is cooked sous vide, followed by a stint in a hot oil bath, Peking duck–style.