At the beginning of every new year, we make dietary promises to ourselves: Eat more of this. Drink less of that. We sometimes succeed. More often, we give up and go back to our old habits. This year, ...

Remember the amazing, melt-in-your-mouth steak you had at that restaurant on vacation? Chances are, it was cooked sous-vide. A method of slowly cooking vacuum-packed food in a low-temperature water ...

Now I know how some of the nation’s great chefs cook a perfect steak. They stick it in a airtight plastic bag, drop it in a warm-water bath until it reaches the desired temperature, then sear and ...

In the beginning, sous vide was a luxury – the Rolls Royce of cooking,” says Lavelle chef Romain Avril. “The bag alone was something like $1. Now, it’s a tool you can bring into the home.” It may ...

If you’ve been following cooking trends over the past decade, you probably encountered a modernist method called sous vide (pronounced soo-veed). You might have concluded it’s not for you, the avid ...

Sous vide circulators have an image problem. They were originally perceived to be a tool for the culinary bourgeoisie. Years later, many cooks view them as one-trick ponies used to make killer steaks.

The TV dinner was more than an easy meal. It was a cultural milestone that encapsulated the 1950s. Women who’d had a taste of the workforce during World War II had been recruited back to the ...