Although Sous Vide technically means "under vacuum," most folks now use it as a blanket term for all low-temperature cooking that's done with a water circulator. Essentially this type of cookery encapsulates your food in plastic (vacuum or ziplock packing) and then gently brings the internal temperature up by bathing in a warm water bath, which is precisely maintained by the water circulator.

It produces replicable, perfectly cooked food without requiring much more from you than the press of a button.

Another great reason to own a slow cooker.

Say good-bye to soggy, fall-apart black bean burgers.