Quoted: The British cookbook that one-upped Harry Potter.

Quoted: How Bruno Goussault turned down the heat and started a culinary revolution in vacuum-packed bags.

Quoted: With a little imagination and some swift moves, you can turn any dish on this list into a meal that not only will be better than takeout, but won’t heat you out of the house.

This alpha-cook tries to limit his comments to safety-related issues, like bad cutting or chopping technique.

Quoted: With most couples there’s an alpha cook and a beta cook and that relationship of culinary inequality can be prickly.

Quoted: The only time I get even slightly frustrated now is when I’m excited about making something and he takes it over on the sly by showing me a better chopping technique, or by demonstrating how to flip an omelet in the pan. But I’m sure many meals have been saved by this intrusion.

This is a great cooking show on PBS. They take a very scientific approach to cooking, and to tasting. Each episode features a very thorough equipment review (my rock star pepper grinder is their #1 choice), and the recipes are solid gold. The big downside is that the recipe archive is "for subscribers only".