The secret to tender, pull-apart lobster tails is putting them back in the water, but only if you hit this temperature sweet ...

In this episode of In the Kitchen with Matt, my friend Justin and I will show you how to sous vide steak. Sous vide is a ...

Sous vide isn't just for restaurants and — surprisingly enough — it can make your home cooking so much simpler and even more flavorful. Stacey Ballis is a novelist, cookbook author, and food writer ...

I am all about a holiday ham, particularly when accompanied by a sticky-sweet glaze. The salty, fatty slices of pork taste good without much fussing on your part. Since all spiral-cut hams you’ll find ...

This Sous Vide Doritos Steak takes classic cooking to wild new territory. Perfectly tender steak, cooked sous vide for ...

Searing tri-tip after it's been cooked slowly and gently in just-hot water creates a lovely char on the juicy steak. Nick Kokonas is a Chicago-based entrepreneur who co-founded and co-owns The Alinea ...

Almost all the crab you see in the grocery store—whether it be whole Dungeness or Alaskan legs—is sold pre-cooked and frozen. This lengthens the shelf-life and preserves the flavor of the meat, but it ...

After we shared a ton of new sous vide recipes recently, one of the most common reader comments was about plastic bag safety. I hear you. I spent a year in college living with a host family in France, ...