Its French name might throw you off, but it’s no exaggeration to say that cooking with a sous vide immersion circulator is idiot-proof. Whether you’re preparing delicate lobster, fall-off-the-bone ...

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The price. Anova and Sansaire cost $200. The Nomiku, without any major difference, is $300. If it launched alongside the competition, why price themselves out of the market? A target temperature ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." Sous vide machines first gained popularity among professional restaurant chefs thanks to their precise, ...

In order to cook sous vide, it used to be that you needed to be the owner of a restaurant, or at least be a tech-obsessed gastrophile with some money to burn. Just a few short years ago, the pieces of ...

You know we love our sous vide cooking here at Skillet, so it may not be that surprising to learn that we’re starting a new column dedicated the all the crazy stuff you can do with an immersion ...

Sous vide (the phrase means “under a vacuum”) is the process of cooking food that’s been sealed in a plastic bag slowly in a temperature-controlled water bath. First developed for institutional use, ...

Nomiku, one of the companies that helped make sous vide immersion circulators mainstream, is shutting down. The small kitchen appliance maker announced the news on Friday afternoon, noting that it ...