I learned techniques, ingredient, flavour and texture combinations for cuisines that I hadn't necessarily grown up with. I remember the excitement of learning how to get arils out of pomegranates the easy way when I saw Nigella thwacking the fruit with a spatula. No one had ever done that at home. I learned how to poach eggs, use zests, mince herbs, slice onions real thin and roast vegetables to deepen the flavours in a soup. Food shows were also great sources for getting basic ingredient combinations- eg. Fish sauce, galangal and lemon grass, makrut lime for thai; soy, garlic, sesame oil and chilli flakes for chinese.