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 ...

WASHINGTON — Throwing a filet over a charcoal-fueled flame is a delicious way to prepare a steak — but it isn’t the only way. Instead of fire, more professional chefs and home cooks are turning to ...

Despite the recent rise of affordable sous vide machines, the cooking concept has always skewed a little nerdy. Preparing food in vacuum-sealed bags in a temperature-controlled water bath sounds like ...

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All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. As I sat on ...

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, ...

Ashlee spent time as a newspaper reporter, AmeriCorps VISTA and an employee at a healthcare company before she landed at CNET. She loves to eat, write and watch "Golden Girls" (preferably all three at ...

I’ve been making sous-vide egg bites with my immersion circulator for nearly as long as Starbuck, and they’re better (and cheaper) than the famous menu item. You ...