Sous Vide

Vacuum-sealed food cooked in a precisely controlled water bath eliminates the guesswork from proteins. A steak held at exactly 130°F for two hours comes out medium-rare edge to edge — something even experienced grill cooks can't consistently achieve. Developed by French chef Georges Pralus in 1974 for foie gras, sous vide went from Michelin-star kitchens to home countertops when affordable immersion circulators hit the market around 2013. It's not the only way to cook, but it's the most foolproof.