Overnight Sous Vide Bacon

I was skeptical of the idea of sous vide bacon, but bacon cooked sous vide overnight is the first I've ever tasted that delivers on that moist-and-crisp promise. It's crispy on the exterior as you bite into it, but it quite literally melts in your mouth, like the finest confit pork belly, as you chew.

Maple-Cured Canadian Bacon

This recipe was a lesson on the complexity of the loaded term "Canadian-bacon," where the maple-cured and smoked pork loin I made is just one of many possible interpretations.

Sous Vide City Ham With Balsamic Brown Sugar Glaze

Sous vide makes it easy to produce a juicy, evenly cooked Christmas or Easter ham. A dead-simple glaze of balsamic vinegar and brown sugar finishes it off.

Bacon French Toast

It's like french toast, a muffin and pull-apart bread had a baby! A great make-ahead to feed an army. Also a superb morning-after recovery food. Highly recommend drowning in maple syrup for optimal experience.

Baked Bacon for a Crowd

The best way to batch-cook bacon, whether you like it crisp or chewy.

Sous Vide Pork Chops

The easy, foolproof way to guarantee extra-juicy pork chops. Slow, precise cooking using a water bath and an immersion circulator cooks pork chops to a perfectly even temperature, from edge to edge, while a high-heat finish, in a skillet or on the grill, gives the chops a crisp, browned crust and keeps the interior juicy.

Sous Vide Double-Cut Pork Chops

A double-cut pork chop can be an impressive centerpiece to a meal. Cooking it through traditional means can be tough, but with a sous-vide cooker, juicy results are guaranteed. Here's how to do it.

Lacquered Chinese Bacon

Adapted from The Bacon Cookbook by James Villas...

Sausage & Bacon Country Breakfast Casserole

All the breakfast essentials, in one golden cheesy bake! This Breakfast Casseroles tastes just like a country breakfast fry up - hence the name. Perfect for feeding a crowd AND it can be made ahead.

Crispy bacon

I’ve been cooking bacon in water for quite a few years now and I didn't realise it wasn’t a common thing until I started posting it on TikTok and got a lot of curious comments. It’s very common in a chef’s home kitchen!