That's a big part of the problem. Another issue is they're working in professional kitchens, and things aren't the same as they are for a home cook. Yes there are things a home cook can learn from pro kitchens, but a lot of other things don't translate.

One thing I love about folks like Kenji, Brown, Gritzer, McGee, Cooks Illustrated, et al is they approach their experiments from the perspective of a reasonable home kitchen.