A device useful for slowly heating food and a method of slowly heating food to defrost, warm and/or cook using a temperature controlled circulating liquid are described. Embodiments of the device are particularly useful for the sous vide method of cooking that uses relatively low temperatures and long cooking times. The active components including a pump and heater are placed in a self-contained base unit. When the base unit and the liquid-containing vessel or carafe are engaged, the liquid in the carafe is actively circulated by the pump in the base unit to maintain a homogenous temperature. The liquid is heated as required as it flows through the base unit.
