This summer, NPR is getting crafty in the kitchen. As part of Weekend Edition 's Do Try This At Home series, top chefs are sharing their cleverest hacks and tips — taking expensive, exhausting or intimidating recipes and tweaking them to work in any home kitchen. First up: making magically moist sous vide chicken without the fancy equipment. The Chef Christina Tosi knows a thing or two about elaborate cooking techniques. In fact, she's invented quite a few of them as founder of Milk Bar, the innovative New York bakery that's a cousin to David Chang's Momofuku restaurants. And she recently won the James Beard award for Outstanding Pastry Chef. But as she explains in her new cookbook and memoir, Milk Bar Life: Recipes and Stories , Tosi is no stranger to the joys of the quick, low-brow meal. After a long day in the commercial kitchen, after all, a chef often wants a break — from the hard work, but not from the flavor. "You have the technique and you use it all day long [at a restaurant],
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