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All the flavors you love, without any of the gluten.
These are the crispiest, most flavorful roast potatoes you'll ever make.
Red beans and rice are good right away, but they're even better the next day.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
You have to try to mess up this easy method of cooking a steak.
Easy roasted mushrooms with olive oil and herbs.
Get the fast food–style French fries of your dreams at home.
Pure, comforting, and classic.
Perfectly even edge-to-edge cooking and foolproof results.
How to make dulce de leche from a can of sweetened condensed milk.
Fall is in the air.
An intensely spicy, flavorful, and satisfying rustic chicken curry.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
Never overcook your salmon again.
For the most evenly cooked, tender hard-boiled eggs, forget the boiling water.
A fast, easy method for fluffy, diner-style scrambled eggs.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
Tender roasted sweet potatoes with olive oil, parsley, and a touch of honey.
The off-the-cob version of Mexican grilled corn.
No need for marshmallows here; just butter, maple syrup, and a few sprigs of earthy thyme.
Sous vide is the key to consistently moist brisket with a smoky bark.
Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.