Hello, my friends, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. This week we're using our precisely controlled water bath to transform something somewhat pedestrian into something quite special.

I am an absolute fool for a good charcuterie board, and enjoy all of their offerings, from the super-hard salumi to the spreadable and whipped liver mousse. But there is something special about a terrine which, at its best, is a harmonious amalgamation of flavours, textures and (of course) meats.

Hello friends, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. Today we're making a sexy little dish that's impressive without requiring a whole lot of effort on your part: Sous vide lobster tails.

Hello friends, and welcome back to Will It Sous Vide?, the column where I make whatever I want to with my immersion circulator. Today we are taking a break from more meaty pursuits, and focusing our sous vide sights on a few friendly root vegetables.

Hello friends, and welcome back to Will It Sous Vide?, the column where I make things with my immersion circulator. This week we're cooking a tasty little crustacean - the prawn - in a myriad of ways.

Hello friends, and welcome back to Will It Sous Vide?, the column where I make things with my immersion circulator. I'm dedicating this week to banana pudding.

Hello friends, and welcome back to Will It Sous Vide?, the column where I make thing with my immersion circulator. Today we're taking a break from the chewable, and using the power of sous vide to make bespoke liqueur in record time.

Hello friends, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. Today we're sous vide-ing an iconic, spicy and saucy little number: the famed chicken wing.

Hello friends, and welcome back to Will It Sous Vide?, the column where I make things with my immersion circulator. This week we're once again attempting sous vide baking which, with the exception of custard-based desserts, has not exactly worked out well in the past.

Welcome to a very cheesy edition of Will It Sous Vide?, the weekly column where I make things with my immersion circulator. This week we're dealing with a subject that is very near and dear to the very centre of my heart and being: Cheese.

Welcome to this week's edition of Will It Sous Vide?, the weekly column where I make things with my immersion circulator.

Welcome to this week's edition of Will It Sous Vide?, the weekly column where I usually make whatever you want me to with my immersion circulator. I spent the earlier part of this week working on a super secret and exciting sous vide project, so I decided to try a quick and easy experiment for this week's column, and see if I could whip up a sweet and sour condiment that usually takes several weeks to make.

Welcome to this week's edition of Will It Sous Vide?, the weekly column where I make things with my immersion circulator.

Welcome to this week's edition of Will It Sous Vide?, the weekly column where I make things with my immersion circulator.

If you have recently purchased an immersion circulator -- or are looking to -- deciding what to cook first with your new toy can be a little overwhelming. Luckily, we do a fair amount of sous vide-ing around these parts and have a pretty good handle on what will sous vide and what won't.

Welcome to this week's edition of Will It Sous Vide?, the weekly column where I make things with my immersion circulator.

Welcome to this week's edition of Will It Sous Vide?, the column where I make things with my immersion circulator.

Hello everyone, and welcome to this edition of Will It Sous Vide?, the column where I make things with my immersion circulator.

Hello everyone, and welcome to a rich and meaty edition of Will It Sous Vide?, the column where I make things with my immersion circulator.