If you aren't familiar with sous vide, it's a French term that translates to "under vacuum." The concept of sous vide is that you place your food in a vacuum-sealed bag and your food is cooked ...

For a dinner party last month in her Highlands home, Cohen used a $199 Sansaire sous vide appliance for a beef tenderloin, followed the next day by a salmon filet. "The meat was delicious.

6 ounces baby spinach, chopped 3 large eggs 1½ cups whole milk 1 cup flour Salt and freshly ground black pepper ...

This is restaurateur Nick Kokonas' trick for cooking sous vide at home. The tri-tip roast cooks slowly and gently in a sealed bag submerged in barely hot water, resulting in luscious, juicy beef.

Have you ever grilled steaks and stepped away for just a moment to realize the steaks have overcooked? What about pork; maybe you've served up a not-so-juicy pork chop or pork tenderloin?