Frozen to flawless! This sous vide pork loin experiment delivers next-level juiciness, tenderness, and flavor. Cooked to perfection at 149°F for 3 hours, this might just be the best pork loin ever.

Sous vide (pronounced "soo-vee") involves placing a small amount of meat, fish or vegetables in a heat-resistant plastic bag with seasonings. The bag is then tightly-sealed before it's cooked in a low ...

Of all the ways technology has improved the life of home cooks, sous vide is perhaps one of the most interesting cooking apparatuses since the Foreman grill. Food Republic asked Rich Parente, chef and ...

8 ounce of trimmed pork tenderloin, seasoned with 1 tsp salt and 1/2 tsp pepper, sealed in food grade vacuum bag under medium pressure and cooked in circulating water bath of 62 degrees C for 1 hour, ...

I’ve been waiting on some cold weather here in Dallas so that I could have a timely reason to publish this recipe, which uses neither a smoker nor a grill. Now that we’ve just sprung forward, though, ...

The Post and Courier’s Daily Digest columns are usually conducted as "man-on-the-street" interviews. But during the coronavirus pandemic, our readers are not on the street as much; they're stuck at ...