Sous vide, French for "under vacuum," is a cooking technique where food is placed in a vacuum-sealed bag and then immersed in a water bath held at a precise temperature. This method ensures incredibly even cooking and consistent results, as the water bath prevents the food from ever exceeding the target temperature. Unlike traditional methods where the heat source can be much hotter than the desired internal temperature, sous vide cooks food gently and slowly to the perfect doneness from edge to edge. This precision is ideal for delicate items like fish and eggs, as well as for achieving perfect textures in tougher cuts of meat. The sealed bag also helps retain moisture and flavor. While it requires specialized equipment, sous vide offers unparalleled control over the cooking process, making it a favorite among professional chefs and home cooks seeking culinary perfection. It's particularly useful for meal prepping, as foods can be cooked in advance and then quickly seared or finished for serving.