It's wild how unscientific this video was, and how all of them were basically going off of their gut feelings for answers.
Personally, I never thought soaking dried beans overnight made sense. I eventually found a blog post where a chef did a blind taste test of soaking overnight vs directly boiling dried beans and found that they taste better without the soaking (but take longer to cook). Ever since then I have made what I think results in the tastiest hummus by skipping the soaking, skipping the baking soda (which imparts a weird aftertaste), and just straight boiling dried Umbrian chickpeas, followed by passing the final product through a #60 lab-grade sieve. Saves time, is much smoother, and tastes better than any recipe I’ve found online.
The only item that I am surprised about on the list is the chefs’ collective opinion on reverse searing. Personally I’ve found it works better than almost anything else if you’re not looking for a technique that imparts additional flavor (e.g., grilling over binchotan is my ultimate favorite approach for many types of meat but that is due to the unique smoky flavor rather than grilling per se). Reverse searing tough cuts for 6-7 hours at a very low PID-controlled temperature even seems to work much better than braising for flavor. I would like to see some blind taste tests for claims about methods that work better than the reverse sear.
I'm also shocked at the reverse-sear detractors. Personally I've been doing it for years because "searing in the juices" never made sense, and cooking on plenty of mediocre apartment stoves, it's been a foolproof way to assure that the outside of the steak is nice and dry without overcooking the inside. I've tried other methods that didn't require specialized equipment, and the reverse-sear has been the most reliable.
EDIT: Also please ffs no one give me cooking advice, I know how to get a good sear.
You can sear however and as much as you want to. The point is that your searing isn't limited and compromised for the inside of the steak. You're doing the inside and the outside in two separate steps, and you can get the perfect cooking you want on both, instead of trying to balance things.
That's also how the reverse sear method works, but sous-vide is more reliable and low effort. You can actually leave it in the water bath for longer without worrying about over cooking. There's a reason most restaurants use the sous-vide method, they leave it in there and quickly sear to perfection when the order comes in.
There is no science to backup the fact that a "temperature gradient" is better. Medium-rare steak is objectively better than well done steak, and a "gradient" is basically part of your steak being "well-done" for the sake of the inside not being "rare".