Another benefit of sous vide that I didn't see in the article is that the cooking of items in sealed bags causes them to retain their volatile compounds. You might say, what's that? Every item releases volatile compounds that give it smell/taste. When food is heated the molecules vibrate and volatile compounds are released into the air, gone forever. In sous vide, these compounds are retained. This leads to increased flavor. The side effect of this is that you need to be very careful about adding spices and herbs to your food. In sous vide, a little bit goes a long way.<p>Have you ever wondered why foods go together. Like tomatoes and basil. The trick is that they share some of the same volatile compounds. That is how many high-end restaurants know to put seemingly strange combination's of food together and it works. There are volatile compound databases available for many food items.