Generally America's Test Kitchen, Cook's Illustrated, Cook's Country, and descendant ventures like Serious Eats and Milk Street are mostly good and pitched at a beginner-to-intermediate level. I wish I'd had them when I was learning. I like them all but the "this one thing changed the way I boil water forever" hook they seem to have to have for every recipe gets a little old, and frequently the "trick" isn't worth the time and effort. Also, I've found I have a little Gell-Mann amnesia with their recipes - if I know the cuisine or dish well, their recipes are usually just OK to good, but if I don't, they're fantastic!

Once you have some basics, YouTube is just a fantastic resource in general for things like knife skills, or breaking down subprimal cuts of beef, or if you want to see a bunch of different takes on making a bouquet garni (which in a cookbook will frequently be succinctly "tie it up in a leek leaf") or tying a roast.