with Cauliflower Mash and Compressed Kale

Ground coffee lends richness and flavor to steak during the sous vide process.

with the Perfect Egg

The sous vide method transforms a weekend brunch basic into something utterly luxurious.

Elevate the brunch standby—eggs Benedict—with a quail egg and hollandaise sauce both made using sous vide.

Kaffir lime, lemongrass, green chilies: use sous vide to make your main dish sing with global flavor.

with Pineapple Foam

A mid-century-modern favorite gets a sous vide update with this innovative take on pineapple upside-down cake.

Sous vide cocktails? You bet. Banana bourbon made with an immersion circulator gives a tropical backbone to this straightforward cocktail. 

with Cranberry Coulis

Elevate a seasonal favorite—silky pumpkin soup—with a showstopping presentation. 

Chef Curtis Stone—the ambitious chef behind Beverly Hills restaurant Maude—shares his recipe for a less-fussy approach to serving a holiday bird. 

with Arugula in Broken Lemon Vinaigrette

Love gluten-free Egg Bites? Try these sous vide egg bites at home.

For a truly fête magnifique, greet your guests with this riff on a French 75—named in honor of the Centre de Recherche et d’Études pour l’Alimentation (CREA) founding in 1971.

When it comes to the key value propositions of sous vide—flavor and texture—the proof is in the pudd—err, panna cotta.

with Red Wine Jus

This exclusive Sous-Vide recipe is by Carrie and Rupert Blease, of acclaimed San Francisco restaurant Lord Stanley. The meat is cooked sous vide for 48 hours before being char-grilled, then finished with a sumptuous, silky red wine glaze.