I too love to cook and have an interesting use of gelatin packs. Basically, I’ve used it for soups and stews to make the broth taste more “full bodied.” It’s a shortcut for people who like to make stock using bones, which extracts collagen. Gelatin might not be vegan, but this may be a good option for vegetarians who want to make a tasty vegetable and dumpling soup or somethin. I’d boil some nice whole vegetables for a little to make a stock, then remove em after an hour or two, add the gelatin powder and my chopped veggies, etc. etc.
For people who like steak, try cooking it in low heat in the oven (like 200 - 250) until its 10-15 degrees below the temeprature of how well you like your meat done. Afterwards, you sear it and get it to temperature of your desired “doneness.”
For cookbook recommendations, this is my absolute favorite. 11/10. Kenji has a lot of sweet tricks, and this book is all about challenging the conventional methods.