That's an inaccurate and unnecessarily critical take on the article. First, at the end of the article he does a taste test. In the taste test no one was able t

That's an inaccurate and unnecessarily critical take on the article. First, at the end of the article he does a taste test. In the taste test no one was able to tell whether the meat had been rested or not, so that's a reason you might not want to bother resting meat. Second, yes he devotes a lot of the article to the discovery that juice retention is happening for different reasons than we thought. To quote him directly, he thinks this is important because "Food and recipe writers like myself have been dispensing inaccurate meat-resting time and temperature guidance for ages." If you choose to continue resting your meat, as many will, these insights provide you with better guidance in terms of how you should do it. As a home cook, the taste test is convincing enough to me that if I'm making food for myself, I should probably skip the resting stage, focus on other taste factors, and see how it goes, as I'm always happy to save 10 minutes and taste is rather subjective anyway. A professional or commercial chef will likely have a very different but no less useful takeaway from this article. All this to say, it was a great article and the headline's not clickbait.