Yep, I really like how he applies the scientific method to cooking. Some of my favourites are how he’s found the perfect way to boil an egg, cook steaks and roasts (dry brine, reverse sear), and make chocolate chip cookies (he made over 1500 cookies testing how changing each variable changed the final cookie).
Oh yes, I’m not saying don’t season your water. Just that seasoning the water on its own is not a way to prevent pasta sticking.