Eggs are challenging to cook, even when you've got the right techniques and recipes. Here's why — and how you can master them. More ..read more

A note from team anova about our ongoing support to our old sous vide machine. More ..read more

Just last month, we introduced our smallest innovation yet and now we’re going big. For the same reasons we launched a miniature version of the Anova Precision® Cooker, we’re excited to bring you a new and improved version of our best-selling combi oven. Meet the Anova Precision™ Oven 2.0, a countertop oven powered by precision, steam, and Anova Intelligence. When we first launched the Precision™ Oven, we knew that it would be a game-changer to make a combi steam oven accessible to home cooks. Its unparalleled precision and versatility made it possible to sous vide (bagless!), air fry, roast ..read more

Here at Anova, we’re constantly innovating and iterating to come up with the very best products for home cooks. Our goal has always been to make professional-level techniques accessible to everyone. We started with our game-changing Anova Precision® sous vide cooker, then brought the power of a combi oven and chamber vacuum sealer from restaurant kitchens into yours. The newest addition to the Anova family continues to carry on this mission in a small, but equally powerful way. Introducing the Anova Precision® Cooker Mini. Why did we shrink our fan-favorite sous vide cooker? To help bring this ..read more

Our newly revamped sous vide chicken guide goes deep into the science and methods behind cooking chicken using sous vide Precision® Cookers and the Anova Precision™ Oven. It’s the best place to start when you’re looking for time and temp charts, step-by-step directions, and serving suggestions. It also talks a bit about the effect of cooking temperature on moisture retention, but we thought — for the ultra Anova Food Nerds out there — we could go even deeper. So we cooked chicken breasts and chicken thighs at a range of sous vide temperatures, snapped some pics, and figured out the moisture lo ..read more

Since 2014, we’ve been committed to providing you with high-quality connected cooking through the Anova Culinary app. It’s been thrilling to bring sous vide cooking into your kitchens and see the #anovafoodnerd community grow. We love being part of the journey, from your first sous vide cook to your latest culinary experiment. As our community has grown, so have the demands on our resources. Our community has literally cooked 100s of millions of times with our app. Unfortunately, each connected cook costs us money. So, to continue delivering the exceptional service and innovative recipes you’v ..read more

Sous vide cooking is one of the most dependable and easiest ways to perfectly cook a steak. Learn more about the technique in this guide, which includes a time, temperature, and texture chart, step-by-step instructions, and more. When we launched our sous vide app back in 2014, we knew we wanted to provide as much in-depth cooking science as possible. We wanted to dive deep into the best times and temps for all different cuts of meat and various vegetables so that you could get the results you wanted every time. And, most importantly, know the why behind those results. So we partnered with J ..read more

Ready to make National Barbecue Day even more delicious? Whether you're smoking ribs, brining brisket, or barbecuing chicken, it’s easy to level up flavors with less effort. Simply set the Anova Precision® Cooker to the ideal temperature and walk away.  Sous vide relies on precise temperature control to prepare food to exact specifications. By vacuum-sealing and cooking cuts of meat in a water bath at a low, steady temperature, sous vide ensures that every inch is evenly cooked from edge-to-edge. This gentle process breaks down tough connective tissues without drying out textures for unp ..read more

Seasonal sides were meant for savory proteins. Unlike traditional methods that risk overcooking or uneven flavor distribution, sous vide guarantees consistent results while preserving natural vitamins and minerals. Vegetables contain pectin – a kind of glue that holds its cells together and keeps a firm texture. Pectin doesn’t break down until 183°F, so no matter what vegetable you cook sous-vide, tenderness is only reached if your water oven is set to this temperature or higher. Try vacuum sealing carrots in a flavorful glaze, then cook at a controlled temperature to secure caramelization a ..read more

Your daily dose of caffeine is everything, and thankfully it’s easy to make cold brew with sous vide. Never miss another drink. Simply seal grounds in a vacuum sealed bag, immerse it in water, and let the magic happen. Exact temperature control extracts every last bit of flavor from your favorite beans for smooth, rich coffee at the ideal temperature of 150°F. Infuse more than just drinks, like coffee and soy marinated flank steak. Sous vide ensures the desired level of doneness without overcooking to give protein a tender, flavorful finish that tastes perfect every time. Recipes for&nbs ..read more