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Here's everything you need to know about using sous-vide to cook eggs to exactly the doneness you prefer.| Serious Eats
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We rounded up our favorite meat thermometers, including ones for grilling. Our top picks deliver accurate readings quickly every time and are easy to use.| Serious Eats
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We tested 23 thermometers to find the five best options that were consistently accurate and fast and had helpful usability features, like rotating screens.| Serious Eats
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Don't know the difference between a city and a country ham? Don't know how to cook and serve them? Don't worry; we've got you covered. Here's our complete guide to the types of ham out there, what to look for when shopping, and how to cook and serve your best Thanksgiving or Christmas ham ever.| Serious Eats
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A quick and balanced sauce for your sous-vide chicken––And just about everything else.| Serious Eats
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Lamb rack slow-cooked sous-vide style to a perfect medium rare.| Serious Eats
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Why sous vide your steak? Because it's the most reliable way to get perfectly cooked meat every single time. This guide covers everything you need to know, from temperature guidelines and FAQs, to searing and serving tips.| Serious Eats