The New York Times and Nathan Myrhvold show you how to do some of those weird cooking techniques the show offs on Top Chef are always busting out. For example, how to sous vide salmon at home without one of those sous vide machines that I imagine cost $1,000. (If only there were a way to find out.) Also gin-infused celery and seared frozen steak. Can you show us foams next, Nathan? And can you send me your cookbook, please? Don't even worry about it, just send it.