Thanksgiving is near, yes, and it’s crunch time already. Hosting requires many things, including turkey-cooking techniques.

You don’t need to be a chef to cook like one. On sale for $129.95, the Anova Precision Cooker 3.0 makes it easy to get great ...

If you’ve hesitated on trying sous vide cooking, it’s time to take the plunge. Literally. The Typhur Sous Vide Station i ...

Despite the fact that we all have to eat pretty darn regularly, it’s still bizarrely easy to come across people who can’t ...

Three different storage times (0, 15 and 30 days) and two cooking methods (80 °C for sous-vide and 98 °C for convection oven) were used for the preparation of 18 round primal cuts (n=3 for each batch) ...

Forget the oven — this is something special. I paired mine with eggplant puree, crispy zucchini, roasted potatoes and a rich, well-seasoned gravy. But even if you just serve the chicken as-is ...

That’s where sous vide comes in. By cooking short ribs at 135°F for 24 hours, you get a steak-like texture that’s juicy and fork-tender but still has a satisfying bite. Let them go for 48 ...