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, low 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 was developed in the 1970s and has gained popularity in both professional kitchens and home cooking. Chefs appreciate its ability to produce consistent results, while home cooks enjoy the convenience and ease of preparing meals in advance.