For actual cooking stuff, I prefer Adam Ragusea. He dives more into the history and molecular gastronomy side of things, to explain how a dish came to be and why it works. Not quite as sciencey as Alton Brown, but I definitely see the influences. And for actual historical food stuff, you may want to check out Tasting History. He’s a creator who does deep dives into historical dishes, then tries to recreate them.

Both interesting in their own ways, but Adam’s stuff has helped be become a better cook simply by understanding the why, rather than the how. Because if you know why something works, (rather than simply knowing how to do it) you’ll be able to translate that to other situations where it will work, and be able to avoid/work around situations where it won’t. It took me from “following recipes” to “making my own recipes” if that makes sense.