<p> A popular method of cooking that involves sealing food – from eggs to fish to meats – in a heat-stable plastic pouch and bathing in warm water, before cooking to perfection using precise temperature control via a handy sous vide machine. Bonus: it also happens to be a healthier way of cooking thanks to the enhanced flavours, although the process isn't quick – a steak, for example, can take roughly four hours to cook. </p> <p> Want a your own? <a href="https://www.amazon.ca/gp/product/B07B4D5PR2/ref=as_li_tl?ie=UTF8&camp=15121&creative=330641&creativeASIN=B07B4D5PR2&linkCode=as2&tag=corusent07-20&linkId=129955e03e7d3f79cf835441ce2ba03a" rel="noopener noreferrer" target="_blank">Sous Vide Precision Cooker</a>, Amazon Canada, $115. </p> <p> Never attempted a sous vide dish before? These <a href="https://www.foodnetwork.ca/recipe/en-sous-vide-baby-back-ribs/14033/" rel="noopener noreferrer" target="_blank">En Sous Vide Baby Back Ribs</a> and <a href="https://www.foodnetwork.ca/recipe/sous-vide-steelhead-trout/13907/" rel="noopener noreferrer" target="_blank">Sous Vide Steelhead Trout</a> recipes are perfect for beginners. </p>

<p> We love a fun science experiment – especially one involving food. Liquid nitrogen, in particular, has evolved in recent years into an important element in a cutting-edge chef’s toolbox. Sure, it can be used to make awesome instant ice cream, but it's also used to fast-freeze everything from honey to olive oil. For more, check out <a href="https://www.foodnetwork.ca/kitchen-basics/blog/tips-prevent-freezer-burn/" rel="noopener noreferrer" target="_blank">this clever trick that will prevent freezer burn</a> and learn <a href="https://www.foodnetwork.ca/everyday-cooking/blog/how-to-prep-slow-cooker-freezer-meals-for-busy-nights/" rel="noopener noreferrer" target="_blank">how to prep slow cooker freezer meals</a> in advance. </p>

<p> A traditional technique used in international cuisine as diverse as <a href="https://www.foodnetwork.ca/healthy-eating/photos/healthy-mediterranean-recipes/" rel="noopener noreferrer" target="_blank">Mediterranean</a> to <a href="https://www.foodnetwork.ca/global-eats/photos/indian-recipes-better-than-takeout/" rel="noopener noreferrer" target="_blank">Indian</a>, clay pot cooking is just that: food cooked in un-glazed, natural clay pots. Before getting started, soak the pot in cool water for 10 to 15 minutes before using, and avoid placing it in the oven (lest your beloved pot start to crack). While you're at it, try these <a href="https://www.foodnetwork.ca/shows/top-chef-canada/photos/fermented-food-recipes/" rel="noopener noreferrer" target="_blank">fabulously fermented foods worth exploring</a>. </p> <p> Want to give this cooking method a try? <a href="https://www.amazon.ca/gp/product/B07YHC31D6/ref=as_li_tl?ie=UTF8&camp=15121&creative=330641&creativeASIN=B07YHC31D6&linkCode=as2&tag=corusent07-20&linkId=09914c00515b53a2e893d143c6279f92" rel="noopener noreferrer" target="_blank">Clay Pot for Cooking</a>, Amazon, $70. </p>

<p> Bring this New England tradition to your dinner table this summer. If you've got space to move around in your backyard, dig a shallow hole into the sand, add fire-heated stones and a layer of wet seaweed on top. Now for the fun part: toss in all your favourite types of <a href="https://www.foodnetwork.ca/shows/giada-entertains/photos/best-fish-seafood-recipes/" rel="noopener noreferrer" target="_blank">seafood</a> – clams, mussels, crabs, lobsters, etc. – along with sausages, <a href="https://www.foodnetwork.ca/in-season/photos/best-fresh-corn-recipes/" rel="noopener noreferrer" target="_blank">corn</a> and other assorted veggies and cover with a tarp before filling the pit with sand. After steaming for several hours, the sand is removed and the feasting begins! </p> <p> For a simpler variation, try this <a href="https://www.foodnetwork.ca/recipe/stove-top-clambake/9912/" rel="noopener noreferrer" target="_blank">Stove-Top Clambake</a> this weekend. </p>

<p> Used in molecular gastronomy, this culinary process transforms any flavourful liquid into jellied spheres that resemble <a href="https://www.foodnetwork.ca/recipe/aubergine-caviar/10360/" rel="noopener noreferrer" target="_blank">caviar</a> or tapioca balls, although you can craft them to be even larger. While these little balls of deliciousness appear to be solid, they’re actually moisture held together within a thin membrane filled with flavourful liquid. The secret is a chemical called sodium alginate, a natural gelling agent that comes from the cell walls of brown algae. If that all sounds too complex for a kitchen experiment, the good news is that there is a spherificator machine to help you craft your own petite pearls from scratch. </p> <p> Want to invest in a machine for yourself? <a href="https://www.amazon.ca/gp/product/B07N3DT2Z6/ref=as_li_tl?ie=UTF8&camp=15121&creative=330641&creativeASIN=B07N3DT2Z6&linkCode=as2&tag=corusent07-20&linkId=109685c3a8813fb3f85aee1706d4b67b" rel="noopener noreferrer" target="_blank">Cedarlane Spherificator Edible Food Pearl</a>, Amazon, $119. </p>

<p> An emerging culinary trend has chefs using a chemical called maltodextrin to transform food into flavourful powders. If you're unfamiliar, maltodextrin has the ability to absorb fats, and completely disappears when it comes into contact with water, allowing cooks to turn olive oil into a powder or paste that explodes with flavour when it comes into contact with whoever was lucky enough to take a bite. Check out these <a href="https://www.foodnetwork.ca/everyday-cooking/photos/best-recipes-using-5-ingredients-or-less/" rel="noopener noreferrer" target="_blank">simple and satisfying recipes that use five ingredients or less</a>. </p>

<p> Looking for a more <a href="https://www.hgtv.ca/mike-holmes/blog/9-small-upgrades-that-will-make-your-home-way-more-energy-efficient-1917539/" rel="noopener noreferrer" target="_blank">energy-efficient</a> way to cook (and enjoy) your food? Vapor cooking is done using a specially-designed titanium non-stick pot. The super-tight seal between the pot and lid allows the food to be prepped with only a small amount of liquid — mere teaspoons — and cooks quicker than traditional steaming. Food cooked via the vapor method is also said to be healthier (say goodbye to oils), thanks to its ability to retain more nutrients. Speaking of which, did you know <a href="https://www.foodnetwork.ca/healthy-eating/photos/foods-that-lose-nutrients-once-cooked/" rel="noopener noreferrer" target="_blank">these foods lose their nutrients once cooked</a>? </p>

<p> During the Second World War when oil was among the food items that were rationed, hay box cooking (or retained heat cooking) became increasingly popular as it uses far less energy. A haybox is exactly what it sounds like: a metal-lined box full of hay (or corn husks, cotton balls, shredded newspaper – basically anything that can be loosely packed together and still create air spaces). Bring a soup or stew to a boil and place inside the insulated box. Seal it tight, and whatever you’re making will continue to cook using its own heat. It should be ready to eat four or five hours later. </p>

<p> If you’ve got a serious hankering for fried <a href="https://www.foodnetwork.ca/everyday-cooking/photos/creative-ways-to-cook-eggs/" rel="noopener noreferrer" target="_blank">eggs</a> but don’t happen to have access to a stove-top, ask yourself these questions: Is it an exceptionally hot day? Am I near a sidewalk? If the answer is “Yes!” and you happen to be carrying a frying pan (because why not?), you can actually fry an egg using the natural power of the sun. If nothing else, it's a <a href="https://www.hgtv.ca/lifestyle/photos/activities-to-do-at-home-self-isolation-1937474/" rel="noopener noreferrer" target="_blank">fun activity</a> to test out with the kids. You can also check out these <a href="https://www.foodnetwork.ca/kitchen-basics/photos/basic-cooking-techniques-to-learn/" rel="noopener noreferrer" target="_blank">easy cooking techniques everyone should learn to master</a>. </p>