sous vide sous vide
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sous vide

Illustrations of how the A.G.S. system portioned and cooked food, featured in the May 1969 issue of Cornell Hospital & Restaurant Administration Quarterly magazine. Col. Ambrose McGuckian, the author's step-grandfather, wrote in the magazine about the "water bath cooking" technique he'd developed — which sounds an awful lot like what we now know as sous vide. hide caption

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A new logo that is supposed to ensure a Paris restaurant's food is homemade (fait maison in French) is already stirring up controversy. Miguel Medina/AFP/Getty Images hide caption

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Miguel Medina/AFP/Getty Images