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A few other commenters have mentioned Kenji or Alton, but somehow Modernist Cuisine hasn’t yet been mentioned. 2500 pages packed with science, engineering, and stunning photography all in the name of making food as good as it can be, with an emphasis on rigorous empiricism and first principles analysis.

After skimming it the first time, you begin to take a lot of other food media with a grain of salt.

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It's an incredible artifact but not very useful as a cooking resource, even the "at home" variants. It is more the kind of thing you have on hand to occasionally reference as you're developing a recipe.

I'm trying to be charitable here but that series is laser-targeted at appealing to people who think science and engineering are virtues, rather than people who actually do cooking. Not that there isn't useful info in it, but it's more of a vanity project than something driven by a real need.

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