Chateaubriand is a method of preparing a center-cut roast of tenderloin. The goal is to add flavor and texture without screwing up the goodness.

Cutting carbs, we’re eating many salads, including this strip streak salad with strawberries. Summer brings the freshest produce, but that steak, it's aged.

We’ve cracked the code by crafting the world’s best smoked brisket sandwich. It has crunch, acid, cheese and tender, succulent, smoky beef.

We cooked pork chops sous vide then breaded and finished them in the oven to get that crispy, crunchy crust using our faux fried technique.

Smoked brisket sous vide is splendid. Delicate. Fragrant. Juicy. Flavorful. It delivers everything that you could ask of a brisket.

The pressure cooker, like us fine gentlemen, makes magic happen. Here’s our recipe for pressure cooker mushroom risotto with buttered shrimp sous vide.

We cooked this beef filet sous vide and served it with sautéed mushrooms and roasted asparagus. It blew our minds. It was mind blowing.

Forgive us for bragging, but we killed last night’s dinner. We made scallops sous vide in a bacon leek sauce. It was the stuff of dreams.

Cost: $50.30 Attention! This ain’t no toy. It’s a lean, mean, flame-throwing machine. Of course, while not a toy, we still have a lot of fun with ours. All that glorious butane makes us feel powerful. And, the many ways we use our kitchen torch make us feel like the culinary avant-garde. Once upon a time, we’d see a kitchen torch on a wedding registry and scoff. “How many times can one couple make crème brulee?” we’d ask. It seemed like a novelty: one of those things that people got, then immediately lost forever in a drawer. How wrong we were. First, we discounted the awesomeness of homemade crème brulee. It’s legit. Second, and more importantly, we underestimated the kitchen torch’s utility, especially when it comes to modernist cooking. Last year, we got a Sous Vide Supreme. Sous vide, a...

We know that it is impossible to prepare a pork chop which is more tender, more succulent or more flavorful than a pork chop made sous vide.

This avocado and shrimp salad makes ideal meal for a sweltering summer night. Fresh. Light. Delicious. We cooked the shrimp in our Sous Vide Supreme and used Late July Organic Tortilla Chips to scoop up the goodness.

Lobels sent us a Frenched Rack of Lamb. We packed it with butter, rosemary, thyme and mint and cooked it sous vide at 134°F for three hours. It delivered lamb at every-inch medium rare.

Our secret to perfectly cooked scallops every time? Simple, cook them sous vide. Here’s our recipe for seared scallops with brown butter caper sauce over whole wheat linguine.

We thought that we had a handle on Earth’s most appetizing meats. That changed. We ate Wagyu Rib Cap from Lobel’s. It’s otherworldly.

So simple is this sous vide technique and so good do poached eggs taste that we yearn to put them on everything.

Small kitchen appliances bring us great joy. Recently, we got a Sous Vide Supreme and find ourselves using it more than anything else but the coffee maker. The Sous Vide Supreme empowers us amateur chefs to cook meat precisely. We’ve made tender salmon and juicy chicken breast. We’ve prepared melt-in-your-mouth scallops. And, we cooked a perfectly medium-rare steak—a feat long endeavored but now accomplished. We’ve literally used it every night this week. Right now, they are offering the holiday-est of deals: the Ultimate Sous Vide Gourmet Gift Package. You get the Water Oven, the Sealer, lots of cooking pouches, a killer cookbook, fancy cutlery, and beef--all natural and pasture-raised beef. For more on the Sous Vide Supreme, click here.

We quite enjoy Top Chef. It’s wholesome, fun reality television. We like the competition. The food intrigues us. Tom Colicchio is just the right amount of curmudgeon. And, boy, do the chefs employ some zany techniques. Recently, while catching up on a past season, we witnessed one chef prepare the most deliciously perfect steak. It had a strong but shallow sear and was evenly pink from edge to glorious edge. It was medium rare bliss. And, it captivated us. For years, we’ve chased this—beef’s Holy Grail. We’ve read and read. We’ve practiced and practiced. We cooked plenty of fine steak. Never did we ever make a perfect one. The Top Chef contestant called his dish “steak sous vide.” We assumed that was French for steak “cooked way better than any bum like you ever could.” But, no. We researched it....