I'd say the area where cooking videos particularly shine is technique and visual assessment.

It's much harder to describe the proper motion in text than to just show a video. A still image of dough doesn't show you the elasticity as well as a video does.

Areas they're particularly bad for is anything involving data; recipes, ratios, times. Those are all much easier to see in text.

They're both pretty bad at teaching "feel". There's no way around tasting and poking at any recipe you're not familiar with. Neither videos nor text will teach you how to do that. They'll tell you it's important but you really just need to do it a bunch.