Articles by Catharine Powers

French for "under pressure," sous vide is a method of cooking in vacuum-sealed pouches at precise temperatures. While sous vide cooking has been around since the late 1960s, it has gained popularity over the last

It’s hard to beat fresh, sun-kissed June strawberries or the crunch of a fall apple. Although most fresh fruits are considered at their best when raw, cooking can intensify flavors and create appealing textures, especially