Please join us in welcoming the FOOD52 team's newest member: Real Time Farms co-founder and former Google engineer Karl Rosaen is our new VP of Technology!

Merrill and Amanda Li face off in a battle for the smallest brunoise, and the going gets tough.

Big prizes await.

Each week in Kickstarter Love, Feed52 will feature a Kickstarter project that focuses on food and the community. Basically, it’s about cool people doing cool things with food. This week, a new device brings sous vide to the home cook.

Sous vide is taking the cooking world by storm. The method, involving slow cooking in a temperature-controlled water bath, produces moist, almost confusingly-tender food. And, because of the constant temperature, results are consistent, every time.

It’s no wonder that chefs are into this technology; white-linen restaurants have been serving up sous vide specialties for years now. But, due to the high cost and complication of machines, home cooks haven’t had such universal access, and by extension, have perhaps been missing out on the most tender steaks of all time. (That's not a comment on your cooking, we promise.) That’s changing. Enter the Nomiku: an immersion circulator made with all of the accuracy of the professional versions, but with a design and price point tailored to the home cook.

We can contribute to their success. All donations go toward component, mechanical, and testing costs: which is to say, basically giving the green light to production. Give $5, and the co-founding physics wiz will answer a physics question. (Here’s your chance to really test out his Ph. D.) Give $299, and you’ll get a limited edition Nomiku, the genius device behind this whole campaign.

Everyone should be able to bring a little sous vide to their kitchen. Here’s to the end of overcooked meat, everywhere.

Nomiku: bring sous vide into your kitchen from Kickstarter

Amanda shows us three ways to tell if a steak is medium rare.