COOK LIKE A PRO

How does a fancy restaurant cook meat so perfectly? There is a good chance it was done with an immersion circulator (a.k.a. sous vide). Invented in the early ’70s, sous vide is a method for cooking sealed food slowly and gently in a hot water bath yielding consistently moist, even and tender results. Most immersion circulators—from brands like Anova Culinary (from $169.99, anovaculinary.com) and Sansaire ($269.99, thebay.com)—now clip onto a large pot, and are small enough to stow away in a utensil drawer. While sous vide takes time and often requires searing before serving, you’ll never overcook a steak or chicken breast again.

FOR: Parents with school-age children or university students.

FOR: Foodies who like to play chef on weekends.