Right before watching the show I had this rant percolating in my head about how one of the most common mistakes of amateurs is not browning their food enough. Amateurs don't use high enough heat; you need whopping high heats, big flames; amateurs stick too much in the pan too fast, they just toss in all the ingredients right away, it's better to go in stages and brown each stage; amateurs add too much liquid too soon, they think liquid = moistness, or that dry pans will burn, in reality drying and removing moisture concentrates flavor & makes good browning. Anne covers this pretty well. She also reveals the two biggest "restaurant secrets" : 1. lots of salt and 2. lots of fat.
With "Jamie at Home" we actually have two shows on TV about real cooking. Sacrebleu!
It's funny to look back on the early days of food network, when Good Eats was in real production, we had Molto Mario, The Naked Chef, East Meets West, Melting Pot, hell even the hated Bobby Flay was doing actual cooking on Boy Meets Grill instead of worthless junk like Throwdown. At the time I thought it was a cheezy edutainment network with low information content fluff, but in comparison to the last few years it was down right high-brow back then.