This smooth and creamy crème brúlée recipe has a hint of vanilla for a classic and elegant dessert. We use raw sugar for the caramel top for a richer flavor and faster caramelization.
Silky smooth ganache with a hint of orange zest in a speculoos cookie crumb shell. This elegant tart is any chocolate lover's dream. Top it with fresh citrus and a silky smooth orange creme Anglaise.
The lamb is cooked in a very aromatic salt rub for a tender and perfectly cooked leg of lamb.
Fall-off-the-bone tender pork ribs smothered in an Asian inspired sweet and spicy glaze.
Béarnaise is a classic French sauce made of clarified butter emulsified in egg yolks and white wine, and a distinct tarragon aroma. Similar to Hollandaise Sauce, it is traditionally used for pan-seared steaks.
This smooth and creamy pudding recipe uses cardamom to infuse the cream into a luscious and elegant dessert to enjoy by itself, with fresh fruit or as a filling for tarts and cakes.
Whether for a holiday feast or a homey weeknight meal, this fluffy mashed potato recipe is a crowd-pleaser.
This classic steakhouse cut is cooked sous vide to any desired doneness for extra succulence, then seared for a delicious crust to a perfect medium-rare.
Tender, juicy lamb cooked sous vide with rosemary. Once perfectly cooked, we seared the chops for extra flavor to medium-rare.
Decadently succulent duck breast cooked sous vide and quickly seared for a crisp crust.