Techniques
What is basting?
The short answer. Basting is spooning hot fat or pan juices over food as it cooks to add flavor and encourage even browning.
For a pan-seared steak or salmon, butter, garlic and herbs are added after the sear and the foaming butter is spooned over the top while the pan is tilted.
Roast chicken is the exception in some methods. Keller's simple roast chicken skips basting during the roast so the skin stays dry and crisp.
Question
Does basting make meat juicier?
Mostly it adds flavor and color. Cooking to the right temperature and resting the meat do more for juiciness.