How to make perfectly basted fish? Answer's inside.

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Did you get a new appliance over the holidays? You’ll find a seemingly endless array of failproof recipes for slow cookers, Instant Pots, air fryers, and sous vide machines on our site. I love how these appliances can make our cooking lives easier, but their true promise only materializes with the right recipes and techniques, and we’ve got them. Here are just a few: [Multicooker Lemony Chicken with Fingerling Potatoes and Olives; When Air-Frying Vegetables, Water and Oil Mix; Instant Pot Spiced Wild Rice and Coconut Soup]( Get the best cooking expertise around; set a goal of making new, delicious go-to favorites; and call yourself the smartest cook you know (because you will be!). All our best, [Jack’s Signature] [Jack Bishop. Chief Creative Officer.] Everything online + the app = flavorful 2024 [START YOUR FREE TRIAL]( Then save 37% on a year [Icon] Featured Member Benefit MEMBERS-ONLY APP Our app brings all the features members love about our sites into your phone, and offers convenient tools that make planning, shopping, and cooking easier. See exclusive weekly recipe collections, access Favorite recipes and recently viewed recipes, get our ingredient and equipment picks within recipes, create one-click shopping lists, watch episodes of our TV shows . . . and that’s all before you begin cooking. [Fluffy Dinner Rolls recipe in ATK app]( [Chef technique made simple.]( Butter-Basted Fish Fillets with Garlic and Thyme Member Rating: [Star rating] [Comment Icon] 79 comments Butter basting can seem intimidating because things move quickly, and chefs often rely on touch and instinct alone to know when the fish is done. Cook’s Illustrated Associate Editor Steve Dunn developed an approach that’s easy to master. Simply tilt and baste, then leave the skillet flat on the burner, then tilt and baste again, for an “on-off” method that requires just one flip of the fillets. By tracking the fish’s temperature, there’s no guesswork when it’s done. The results will make you feel like a rock-star chef. [“] Wow, this is our new go-to fish recipe! My son who isn’t even a butter lover devoured it. I have made this using cod, tilapia, haddock and salmon now. Love it. –Michelle T., All-Access Member [”] [Icon] Step by Step Illustrations [Illustrations of basting the fish]( [1. Baste: Tilt skillet toward you and repeatedly spoon butter over fish for 15 seconds.]( [2. Rest: Place skillet flat on burner and cook fish for 30 seconds.]( [3. Baste: Repeat steps 1 and 2 until fish registers 140 degrees.]( Chef-y techniques made simple. [START YOUR FREE TRIAL]( Free for 14 days [Light. Tender. 100% whole wheat.]( Whole-Wheat Blueberry Muffins Member Rating: [Star rating] [Comment Icon] 36 comments When it comes to baking with whole wheat, the benefits—added fiber, bran, and nutty sweetness—are often trumped by the drawbacks: dense texture and squat appearance. To develop a tender, moist, perfectly sweet 100% whole-wheat (no white or all-purpose flour) blueberry muffin, we had to reengineer our classic blueberry muffin recipe. We use two leaveners for lift and combine the flour with high-moisture ingredients, including buttermilk, eggs, liquid fats and sugar, which is a wet ingredient once it dissolves. A sprinkle of streusel on top before baking finishes these beauties off just right. [“] They are fluffy! Seriously, fluffy! . . . But they were the perfect amount of sweet, especially with the streusel topping. My only difference was using egg substitute for the whole eggs because I was low on eggs in the fridge. Will make these over and over. –Jennifer J., All-Access Member [”] [Icon] Ingredient Testing Do you think all whole-wheat flours are created equal? Think again. We tested five whole-wheat flours, researching the type of wheat used and reaching out to manufacturers to learn about their requirments for measuring wheat quality. We then mixed them into our recipes for whole-wheat sandwich bread and pancakes and found a clear favorite. Sandwich bread made with our winning flour boasted “sweet, full, pleasing wheat flavor” and a crumb that was “hearty without being too dense.” Pancakes earned similar praise; as one taster put it, this one “isn’t trying to hide its whole-wheat taste.” [Various whole wheat flours we tested]( Better-for-you blueberry muffins coming right up. [START YOUR FREE TRIAL]( Then save 37% on a year [French Silk Chocolate Pie]( French Silk Chocolate Pie Member Rating: [Star rating] [Comment Icon] 137 comments Don’t let the name fool you: the recipe for French Silk Pie was born in America. Created by Betty Cooper in 1951 for the third annual Pillsbury Bake-Off, this old-fashioned icebox chocolate pie has fallen out of favor, perhaps because it calls for raw eggs. We wanted to develop a modern, cooked-egg version with ramped-up chocolate flavor. After trying multiple combinations of ingredients and techniques, we landed on a 3-step recipe that’s become a fan favorite. As one All Access member said, “I cast the first vote for this becoming America’s Pie.” [“] This is my first chocolate silk pie. Absolutely wonderful! So easy to follow and produce great food. The video was a huge help. The taste is phenomenal with the extra chocolate. Love Love Love!! –Reni B., All-Access Member [”] [Icon] How-To Videos Recipe videos from every season of our TV shows (40 seasons and counting) show you exactly how to succeed. In this video, we demonstrate test kitchen techniques that achieve a light, silky, ethereal texture for our French Silk Chocolate Pie—without using raw eggs. Beating the eggs, sugar, and water in a bowl over simmering water incorporates air and brings the eggs up to a safe temperature while preventing them from scrambling. [Making French Silk Pie video]( Members love this pie. See why. 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