Welcome to the Archives

You'll find of-the-moment recipes, insightful food features, guides to the season's best flavors, and up-close profiles of culinary stars and seasoned tastemakers. All in a new, easier-to-read digital experience featuring every issue published to date.

SOUS-VIDE MAGAZINE - ISSUE 7

A CUISINE SOLUTIONS PUBLICATION

The seventh issue of Sous-Vide magazine welcomes fall and winter with 18 seasonal recipes from vegan dishes such as jackfruit carnitas tacos and avocado mashed potatoes to bone broth to scallop crudo. A special recipe collection offers delicious ways to cook with mushrooms from portobello to king oyster. Profiles of Los Angeles chef Mei Lin and Thai chef Ian Kittichai showcase their respective fresh takes on traditional cuisine, and Tim and Nina Zagat reflect on the past 40 years of their legendary restaurant guide.
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SOUS-VIDE MAGAZINE - ISSUE 6

A CUISINE SOLUTIONS PUBLICATION

The sixth issue of Sous-Vide magazine celebrates the bounty of the warmer months, from an exploration of honey varieties to sous vide-enhanced takes on a barbecue feast. Journey to Austin, Texas, where chefs are using the method to reinvent local fare, and then to the San Francisco Bay Area, where chef Dominique Crenn is both growing her local restaurant empire and acquiring Michelin stars. Browse fruit-centered recipes from ice pops to blueberry tarragon cheesecake—because nothing says summer quite like ripe-from-the-tree produce.
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SOUS-VIDE MAGAZINE - ISSUE 5

A CUISINE SOLUTIONS PUBLICATION

The fifth issue of Sous-Vide magazine is filled with the season’s most on-trend flavors and top culinary techniques. Enjoy an intimate conversation with iconic chef José Andrés, explore the full spectrum of autumn’s most colorful ingredients, and find the perfect recipes and food inspirations to elevate your holiday menu—from the first course to the very last bite.
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SOUS-VIDE MAGAZINE - ISSUE 4

A CUISINE SOLUTIONS PUBLICATION

The fourth issue of Sous-Vide magazine features delicious spring flavors and fresh ways to cook sous vide. Read about how world-renowned chef Yannick Alléno used the method to reinvent classic French cooking, explore the nation’s hottest food halls, and learn how to master the perfect sous vide egg.
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SOUS-VIDE MAGAZINE - ISSUE 3

A CUISINE SOLUTIONS PUBLICATION

The third issue of Sous-Vide Magazine, the first publication devoted to the art and science of sous vide cooking, has everything you need for a delicious holiday season. Browse the gift guide for the culinary connoisseur in your life, read an interview with celebrity chef Curtis Stone, and discover new sous vide recipes for stress-free entertaining from Thanksgiving to New Year’s Day.
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SOUS-VIDE MAGAZINE - ISSUE 2

A CUISINE SOLUTIONS PUBLICATION

The second issue of Sous-Vide Magazine highlights the precision and creativity of the modern slow-cooking method through innovative recipes, a tour of the nation’s top sous vide destinations, a behind-the-scenes glimpse at the sous vide cocktails served at Chicago’s The Aviary, and an interview with award-winning Chef Thomas Keller.
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SOUS-VIDE MAGAZINE - ISSUE 1

A CUISINE SOLUTIONS PUBLICATION

Get the premier issue of Sous-Vide, featuring summer entertaining stories, creative recipes for at-home water-bath cooking, a culinary travelogue of South Philadelphia, and interviews with sous vide pioneer and scientist Dr. Bruno Goussault, Single Thread Farms’ Kyle Connaughton, and James Beard Award-winning Chef Daniel Boulud.
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The first publication devoted to the art and science of sous vide cooking.

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