Sous Vide is a cooking technique that involves sealing food in a vacuum-sealed bag and cooking it in a water bath at a precise, controlled temperature. This method allows for even cooking and helps retain moisture, flavor, and nutrients, resulting in tender and flavorful dishes. The term Sous Vide is French for "under vacuum." It has gained popularity in both professional kitchens and home cooking due to its ability to produce consistent results. Chefs often use this technique for meats, vegetables, and even desserts, enhancing the overall dining experience.