The parent comment's point is not that there is no good cooking advice out there, but instead that there are enough variables that it can't be taken at face val

The parent comment's point is not that there is no good cooking advice out there, but instead that there are enough variables that it can't be taken at face value. I've used a recipe that have worked very well for me but then gave radically different results when I used a different casserole dish. I managed to fix it by taking the lid off later in the process and adjusting the oven temperature by 30°C. Not many recipes mention that amount of temperature variation depending on what cooking equipment you're using.