I can't really handle Anne Burrell. I admit she has a vast knowledge of food however, her attitude completely turns me off. I find that I can sometimes handle watching her show if I mute it and read along with the closed captioning.
By doing so, I have gained two pieces of knowledge that have changed the way I do a couple of things. They both have to do with beans.
Secondly, when blanching green beans (or any vegetable, really), salt the boiling water well, but also salt the ice water you use to shock the vegetable after cooking. I did this to the last batch of green beans I made and was shocked at the boost in flavor!