One reason is that the host and co-host take a few standard recipes and perfects them, often with surprising ingredients or bizarre steps. For example, when making homemade french fries, they microwave the potatoes and dab out all the moisture and when finished they use a paper bag to soak up the grease.
The process is very scientific, but it’s also an art. On one hand, they test a hypothesis, analyze the data and report the conclusion. Indeed, many of the innovations they create are based upon the science of food. On the other hand, the process is messy and requires creativity and innovation. Rather than sticking to simple recipes, they meander through the unknown.
It makes me consider the teaching profession. My anger is not with the notion of accountability. Nor is it in using a scientific method. Brain research and educational theory both have a solid place in the terrestrial reality of my classroom. Yet, I also want the freedom to deviate, to experiment and to test out new ideas.