Sous-vide cooking is one of the most important new tools to enter the restaurant kitchen in the last 100 years, but because of the expensive equipment required, until now it’s been out of reach of ...

Whether it's a slab of steak, perfectly tender lobster, or even some homemade vanilla extract, an immersion circulator will give you great results. Serious Eats / Eric Kleinberg We've long sung the ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. But now this confit must have its moment. Before ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. Last week we confited some duck legs, but now we ...

Add Yahoo as a preferred source to see more of our stories on Google. With the right technique and simple accompaniments, duck is easy to get right. Serious Eats / Vicky Wasik Duck may seem like ...

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 ...