You could potentially make an interesting article illustrating common biases and failures of rationality with culinary examples.

One that springs to mind is browning meat to 'seal in the juices' when making stews or casseroles. As I've heard the story, a famous cookbook from many years ago explained the importance of browning meat to producing good stews and explained it as 'sealing in the juices' and that was the standard explanation for many years. At some point it was realized that the actual value of browning the meat is that the caramelization of sugars in the meat improves flavour and that the original explanation was nonsense. The process is still called 'sealing' however and many chefs will still try to avoid leaving any part of the meat 'unsealed'. This seems like a pretty good example of how people come to believe a spurious explanation because it produces a good outcome and are reluctant to abandon the original explanation even when a better explanation comes along.

I'm sure there must be many more examples of this kind of thing in cooking - there seems to be a lot of pseudo science and poorly understood ritual in the culinary arts.