Very helpful in teaching and/or reviewing techniques with which I'd gotten a little lax, like remembering to brown the roast before slow-cooking, or shocking the veggies in ice water after steaming to prevent them from getting over cooked.

The tone is sort of like watching the "Good Eats" host explain the physics (which my education has neglected) involved in carmelizing sugar, making gravy, and so on. It's educational, yet straightforward. The important thing is, if you use the proper techniques, the results you get are delicious-er!