I have become addicted to J. Kenji Lopez-Alt's Food lab posts on Serious Eats. He breaks down cooking and baking to its elements and tweaks them to create the best versions possible.
I love the scientific methods in his Yorkshire Pudding post - hypothesize, experiment, conclude.
His latest is on how to fry your stewed beef to create the best Maillard reaction browning with the least amount of dryout.
If you want to be a better cook - READ HIS STUFF!!
There is also a book!
Follow him on Twitter for his latest posts:
J. Kenji López-Alt @TheFoodLab