If you already have registered an account with us, please login to retrieve your account history.
If would like to set up a new account, please complete the form below.
Enter your account email address and your password will be email to you.
You will receive reset instructions in your mailbox.
Your shopping basket is currently empty!
It's a must-have appliance for the food lover's kitchen!
Watch our recipe videos featuring Chef Jason Wilson.
Sous Vide Gourmet Videos
Delicious sous vide recipes including beef tenderloin, barbecue ribs, rack of lamb and more.
Get it now
Chefs and restaurant owners tell their stories on how they are using SousVide Supreme in their kitchens. WATCH NOW >
Top Chef: All Stars Winner Chef Richard Blais demonstrates the basics of sous vide cooking. WATCH NOW >
James Beard Award Winner Chef Jason Wilson demonstrates some of his favorite gourmet recipes. WATCH NOW >
Richard Blais - Top Chef All Stars Winner and owner Flip Burger Boutique, Atlanta, GA
"By cooking with the SousVide Supreme, you achieve perfect results every single time."
Known for pushing the culinary envelope during his stints on BRAVO’s Emmy Award winning series “Top Chef” and the Food Network’s “Iron Chef America.” Chef Richard Blais was trained at New York’s Culinary Institute of America and California’s French Laundry. Blais draws from his genuine interest in culinary experimentation to further promote awareness of sous vide cooking – a method he supports as one of this century’s biggest cooking trends.
Ouita Michel - Owner/Executive Chef, Holly Hill Inn, Midway, Kentucky
"What SousVide Supreme has allowed us to do is control all the things that are uncontrollable on the top of the stove. When cooking breast of pheasant, it keeps it perfectly moist, perfectly tender. It's perfect every time and there is no guesswork."
Chef Ouita Michel and her husband, Chris, own and operate three Kentucky Bluegrass restaurants with a spirit that is urbane, hospitable and undeniably focused on serving delicious food. Ouita’s cuisine at all her restaurants is community farm-based, a goal integral to the Michels since they began their restaurant careers in the late 1980s. Ouita has won acclaim in radio, television and print, including The New York Times, which called the Holly Hill Inn “a gem of a restaurant.”
Jason Wilson - Chef/Owner, CRUSH, Seattle, WA
"The size and weight make the SousVide Supreme a great asset to our catering business and to creating our dynamic cuisine in any situation for private dinners and smaller events. Our machine has had an intense workout over the past 6 months. The machine is easy to transport and versatile in any situation. It holds the temperatures precisely, heats fast and has proven to be a great tool on the line for cooking fish, meats, vegetables….you name it."
In 2006, Jason was declared one of the Top Ten New Chefs in North America by the prestigious Food and Wine Magazine, and in 2010 was awarded James Beard Foundation Winner, Best Chef Northwest.