The number of cooking myths that persist in the age of the Intertubez is both surprising and depressing. How any times have you been at a cookout and the cook presses on the burgers as they grill to "speed them up," thereby squeezing out all the juice and guaranteeing a dry burger that takes just as long to cook?
He starts with "moist cooking methods give moister results than dry cooking methods," and moves through "searing locks in juices" and on to "burgers should be flipped just once," which I confess I'd never heard.
Here he is on Myth 5: "Pasta must be cooked in massive amounts of boiling water."
Moreover, you don't even need to keep the water all that hot. Cover your pasta with boiling water, bring it back to a boil, put a lid on it, and remove it from the heat. It'll cook just as fast and evenly as a pot that's kept at a rolling boil for the entire duration of cooking, plus it'll shave a few pennies off your gas bill!
The one I'm most relieved to learn: that cooking beans in salted water doesn't toughen the skins, and in fact, the salt tenderizes the skins. It'll be great to finally eat beans that are salty enough.