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Joshua Weissman. He started out super chill, most of his recipes were pretty approachable, the editing wasn't over the top, the b-roll stuff at the end was tasteful.
Now it's like he's catering to a whole different crowd. The editing is over the top and jammed with memes, he's more idk, psychotic isn't quite the right word, but it's way less chill, he's constantly saying stuff like "if you don't use XYZ ingredient then what are you even making this recipe for?", his recipes are more over the top, and he has a much more elitist opinion of himself and his food. The change happened so quickly too, it was kind of shocking.
For actual cooking stuff, I prefer Adam Ragusea. He dives more into the history and molecular gastronomy side of things, to explain how a dish came to be and why it works. Not quite as sciencey as Alton Brown, but I definitely see the influences. And for actual historical food stuff, you may want to check out Tasting History. He’s a creator who does deep dives into historical dishes, then tries to recreate them.
Both interesting in their own ways, but Adam’s stuff has helped be become a better cook simply by understanding the why, rather than the how. Because if you know why something works, (rather than simply knowing how to do it) you’ll be able to translate that to other situations where it will work, and be able to avoid/work around situations where it won’t. It took me from “following recipes” to “making my own recipes” if that makes sense.
Already subbed to both of those channels lol. I also like J. Kenji Lopez Alt and Brian Lagerstrom for similar reasons - their videos are more about how to cook than just following a particular recipe.