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LearnSousVide
Halloween watercolor kitchen with sliced steak, a water bath, pumpkins and a glowing jack-o-lantern

From the bath to the plate

Bring out the best in every bite.

Find the right temperature, timing, texture, and finish for whatever is in your kitchen.

Browse all guidesQuick reference

New to sous vide?

Three steps to a better plate

1

Choose your method

Open the guide for your food and cut size. Check its equipment, preparation, cooking time, and serving limits before heating the bath.

2

Cook and check

Follow the bath instructions and complete the guide's temperature checks. Some foods need additional hotter cooking before the finish.

3

Finish and serve

Add the sear, sauce, or garnish described in the guide. Follow any required rest or cooling steps, then serve as directed.

Browse by food

Find your next cook

Choose a food and get the temperature, timing, texture, and finishing ideas in one place.

Beef sous vide guides
Beef

Steaks, roasts, brisket, and short ribs, from a rosy center to a deep, slow-cooked finish.

Pork sous vide guides
Pork

Chops, ribs, shoulder, belly, and sausage, with the bath time and hot finish each cut deserves.

Chicken sous vide guides
Chicken

Breast, thighs, wings, and whole birds with juicy texture, browned finishes, and clear safety checks.

Turkey sous vide guides
Turkey

Turkey breast, legs, and thighs with tender centers, savory seasoning, and a browned finish.

Duck sous vide guides
Duck

Duck breast and legs with rendered skin, tender meat, and sauces that belong on the plate.

Lamb sous vide guides
Lamb

Lamb chops, leg, shoulder, neck, and shanks, with cut-specific preparation, center checks, and finishing.

Fish sous vide guides
Fish

Salmon, cod, tuna, and delicate fillets with clean flakes, gentle heat, and a bright finish.

Shellfish sous vide guides
Shellfish

Lobster, shrimp, and scallops with a tender bite and a quick finish of butter, herbs, or citrus.

Eggs sous vide guides
Eggs

Custards, poached eggs, and soft-set eggs with the yolk and texture you want.

Vegetables sous vide guides
Vegetables

Roots, greens, asparagus, and more with vivid color, tender centers, and a little bite.

Grains sous vide guides
Grains

Oatmeal and risotto for immediate service, with clear limits on cooling, storage, and reheating.

Beans sous vide guides
Beans

Reference notes on dried beans and legumes. The retained bath times are not a complete cooking method.

Fruits sous vide guides
Fruits

Pineapple, berries, and stone fruit warmed until fragrant, juicy, and ready for dessert.

Desserts sous vide guides
Desserts

Cheesecake and crème brûlée cooking guides, plus reference-only notes on chocolate desserts and yogurt.

Sides sous vide guides
Sides

Mac and cheese with a prepared cheese sauce, a hot finish, and clear serving and storage limits.

Gather around the table

For your holiday feast

Find a sous vide centerpiece or side to complement the dishes your family already loves.

Browse holiday collections →

Common Questions

Sous Vide FAQ

What is sous vide cooking?
Sous vide (French for "under vacuum") seals food in a bag and cooks it in a precisely controlled water bath. The steady water temperature helps the center cook evenly, so a steak can finish rosy from edge to edge and a custard can set without a hot oven. Safety still depends on the full guide: time, temperature, starting state, and service plan.
What equipment do I need to start cooking sous vide?
Start with an immersion circulator, a heat-safe container, bags rated for the cooking temperature, a food thermometer, and a pan, oven, or grill for any hotter cooking and browning. A vacuum sealer can help with long cooks; some shorter cooks work with a suitable zip-top bag and water displacement.
Is sous vide cooking safe?
Safety depends on the complete method: the food, its size and starting temperature, the bath, cooking time, thermometer checks, and serving plan. If your food does not match a guide, use a complete method written for that food. A minimum internal temperature alone does not supply missing preparation or storage instructions.
What are the best foods to cook sous vide for the first time?
Start with a food you know and read its full guide before shopping. Ribeye has specific thickness limits. Chicken breast and salmon need a measured center check and additional heat beyond their lower bath settings. Soft eggs require shell eggs labeled pasteurized. Choose the method whose preparation and equipment fit your kitchen.
How long can food stay in a sous vide water bath?
Use the range in the guide that matches your food and size. Longer baths can soften tougher cuts but damage delicate foods. A listed maximum cooking time is not permission to hold food for later service; follow the guide's checks and serving limits.