Sous vide (the phrase means “under a vacuum”) is the process of cooking food that’s been sealed in a plastic bag slowly in a temperature-controlled water bath. First developed for institutional use, ...

If you've ever spent time watching Iron Chef or other cooking shows, odds are you've heard of the term sous-vide and know the wonders of cooking with immersion circulators. For those not in the know, ...

If you cook up big pots of soup or sauce, one of these stick blenders can be a game-changerLeft to right: Immersion blenders ...

When renowned chef-restaurateur Thomas Keller (of The French Laundry, Per Se, and others) co-authored 2008’s Under Pressure: Cooking Sous Vide, his intent was to introduce Americans to sous vide, a ...

We’ve seen no shortage of temperature controlled immersion cooking devices, called Sous-Vide, around here. But this one probably has the capacity of all of them combined! Flickr user [RogueGormet] isn ...

In August 2005, the New York Times Magazine published an article by Amanda Hesser that effectively introduced sous vide—the process of cooking bagged, vacuum-sealed food in a precisely controlled, low ...