Hello everyone, and welcome to a rich and meaty edition of Will It Sous Vide?, the weekly column where I make whatever you want me to with my immersion circulator. But now this confit must have its ...

Whether it's a slab of steak, perfectly tender lobster, or even some homemade vanilla extract, an immersion circulator will give you great results. Serious Eats / Eric Kleinberg We've long sung the ...

Last week we confited some duck legs, but now we’re moving up the bird to the pecs, and giving them the ol’ hot-tub treatment. Of course, duck breasts are quite different pieces of meat than legs, so ...

Imagine impossibly tender steaks with a precisely seared crust, restaurant-quality salmon infused with fragrant herbs, or ...

Sous-vide cooking is one of the most important new tools to enter the restaurant kitchen in the last 100 years, but because of the expensive equipment required, until now it’s been out of reach of ...