ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

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In Piedmontese, bagna càuda literally means “warm bath.” Texturally, our modernist twist on the dip is more like a warm bubble bath—we love the way the foam elevates a homey dish into something elegant and unexpected. To create it, we saute some ingredients over the stove to bring out extra flavors, blend everything together with raw egg yolks, then sous vide the mixture for 5 minutes to cook the eggs. For a classy lunch or a fun first course at a dinner party, try our <a href="/recipes/bagna-cauda-vegetables">Bagna Càuda Vegetables</a> topped with crunchy pumpernickel bread crumbs.