Hello everyone, and welcome to a rich and meaty edition of Will It Sous Vide?, the weekly column where I make whatever you want me to with my immersion circulator. But now this confit must have its ...

Last week we confited some duck legs, but now we’re moving up the bird to the pecs, and giving them the ol’ hot-tub treatment. Of course, duck breasts are quite different pieces of meat than legs, so ...

Sous vide duck breast is a delicious meal that doesn’t require you spending hours in the kitchen. (KY Speaks pic) The second movement control order has meant that everyone’s back to either takeaways ...

French for “under vacuum,” sous vide cooking involves immersing vacuum-sealed food in a temperature-controlled water bath until the food is cooked to your liking. It might sound intimidating, and it’s ...

Whether it's a slab of steak, perfectly tender lobster, or even some homemade vanilla extract, an immersion circulator will give you great results. Serious Eats / Eric Kleinberg We've long sung the ...

I’ve had my fair share of duck rice in Singapore, but salted duck rice? Not so much. Benson Salted Duck Rice is hidden in a coffee shop in Toa Payoh Lorong 1, and it is serving up yummy duck dishes ...

Sous-vide cooking is one of the most important new tools to enter the restaurant kitchen in the last 100 years, but because of the expensive equipment required, until now it’s been out of reach of ...