It's not formal experiments as such but I quite like Felicity Cloake's How to Cook the Perfect ... column: https://www.theguardian.com/food/series/how-to-cook-the-perf... which has both a home cook feel and a 'let's go and test this out' feel about it.
That series has always been a joy to read. Whenever I want to know what the established wisdom in making a classic dish are I'll check to see whether she's covered it first and use that as my starting point.
