By now, you've heard me talk about sous vide—cooking meat "under vacuum" in a hot water bath. There are a lot of sous-vide machines on the market, and prices are getting cheap enough that it's worth considering for the home cook. I use the Anova and couldn't be happier with how it performs. Sous vide is now my go-to cooking technique for pheasant breasts, and I'm currently experimenting with it on fish. I'll keep you updated on that.