A boneless, butterflied leg of lamb is the perfect candidate for sous vide because, just like steak, it can be easily undercooked or overcooked. This..
Confit is the quintessentially classic French technique historically used to preserve slow-cooked meats, usually cured in salt and then bathed in fat. As well as..
I believe the best Thanksgiving foods are leftover Thanksgiving foods. I get very excited about making bone broth for turkey noodle soup, turkey curry, and..
Sous vide eggs are, in fact, slow-cooked eggs, as explained by chef and writer, J.Kenji López-Alt. So we have carried out extensive research on slow-cooking..
Peruvian ceviche is the country’s proud national dish. Once you’ve tried it, and your mouth is bursting with aromatic flavors from the marinated fish, and..
With Thanksgiving fast approaching, you will most likely be thinking about your menu for turkey day. One dish that is essential on many Thanksgiving tables..
This silky, smooth, delicious custard-based dessert is known as flan in the United States, Spain, Mexico, and most Latin American countries, but goes by the..
