Whether buried under hot rocks or cooked in the French en papillote technique, the idea of sealing food and cooking it at controlled temperatures has been around for thousands of years. But the sous vide we know today came from the brilliant mind of Dr. Bruno Goussault. In this True to Food™ episode, Mark Bittman will meet the food scientist many consider the father of modern sous vide to discuss what it is, the science behind it, and why some of the world’s best chefs depend on it.