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Sous Vide Chefs & Personalities
The top talents influencing food science and sous vide today.
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Culinary King José Andrés created a food empire through a singular focus on innovative cooking. Now he’s applying that same passion and drive to a new arena: Humanitarianism.
Learn how chef Kyle Connaughton applies Japanese cooking and farming methods, and philosophy at Single Thread Farm.
Cool Under Pressure Chef Thomas Keller has earned his stripes as an iconic American chef. (Just don’t call him a celebrity.)
Sous Vide Cooking
Sound Bites: Episode I Sous vide aficionados, J. Kenji Lopez-Alt and Philip Preston share their feelings on the art and science behind sous vide cooking.
Sound Bites: Episode II Sous vide aficionados, Daniel Seidman and Grant Crilly, offer up real talk on the art and science behind the method.
Los Angeles Restaurants
Haute Meets Homespun Curtis Stone’s Los Angeles restaurants give classic tastes a modern update, thanks to inspired sous vide cooking.
Sous-Vide magazine has an essay by Chef Bruno Bertin about the influence of master chefs Michel Richard and Paul Bocuse in honor of their passing.
Michelin Star Chef
Chef Yannick Alléno discusses his vision for reinventing French cuisine for the modern foodie—with sous vide cooking playing a starring role.
Nordic Accents: Michelin-starred chef Emma Bengtsson is making her mark in NYC with Aquavit, arguably the country’s most celebrated Nordic restaurant.
Food And Drink
Immersing Themselves: Part I Modernist Cuisine author Nathan Myhrvold and Museum of Food and Drink founder Dave Arnold share their thoughts on sous vide cooking.
Fresh Picks with Chef Daniel Boulud We sat down with famed Chef Daniel Boulud to discuss some of his favorite things, from vegetables and cocktails to restaurants and neighborhoods.
Top Chefs Talk Sous Vide Top Chef Season 14 contestants reveal their best sous vide techniques, along with their favorite ways to cook under vacuum.