The best container for cooking with sous vide is durable, heat-proof, and tall enough to accommodate your immersion circulator. Serious Eats / Russell Kilgore If you’re considering taking the leap ...

Sous-vide cooking has been getting a lot of attention recently and for good reason: cooking food in a water bath at an exact and consistent temperature provides unique results. As the method keeps ...

Its French name might throw you off, but it’s no exaggeration to say that cooking with a sous vide immersion circulator is idiot-proof. Whether you’re preparing delicate lobster, fall-off-the-bone ...

We’ve talked before about how cooking is really a science, and some of the tools used for cooking are fine pieces of tech. Today I’m going to talk about a method of cooking that is absolutely reliant ...

Over the years, consumers have experimented with a wide array of different cooking techniques. While each has its own set of pros and cons, the sous vide method of cooking is deemed by many to be the ...

Discover the fascinating science behind sous vide cooking in this deep dive into the technique often seen as both innovative ...

Are you ready for new cookware but stuck deciding between a sous vide appliance and an Instant Pot multifunction cooker? Why not choose both? The Instant Pot Accu Slim Sous Vide Immersion Circulator ...

Anova Culinary will release a $99 version (roughly converted to £80 or AU$135) of its popular sous vide immersion circulator, which could make this cooking method more approachable. Ashlee Clark ...

If you have recently purchased an immersion circulator—or are looking to—deciding what to cook first with your new toy can be a little overwhelming. Luckily, we do a fair amount of sous vide-ing ...

The team behind the instructional cooking videos at ChefSteps has taken the leap from content to hardware. The company has created an immersion circulator for sous vide cooking called the Joule. It ...

This is the story of how a video game mogul, an airplane engineer, a scientist, a designer, and a bunch of chefs developed a new immersion circulator they named Joule. “It’s kind of a strange story,” ...

A decade ago, if you ordered a steak or fish fillet described as being cooked "sous vide," it would arrive pallid and alarmingly velvet-textured, flanked perhaps by dehydrated parsnip soil or rubbery ...