Host Alton Brown explores the origins of ingredients, decodes culinary customs and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he'll bring you food in its finest and funniest form.
Pan-Seared Rib-Eye SteakDon't waste a great cut of meat: here's how to pan-sear a perfect rib-eye.
Alton Brown ponders the potato and its main ingredient: Starch. Baking, mashing and gratins are re-examined.
Alton Brown cracks the mysterious egg case and pursues a higher understanding of the amazing ovoid's culinary powers. How to land a non-stick pan, scramble, over easy--and consider eggs for dessert.
Exiled to bars, chopped and pre-packaged, drenched in noxious concoctions, the tossed salad deserves better. Alton Brown goes back to salad basics and pays homage to Caesar.
Why did the chicken cross the road? Probably to escape Alton Brown, who seems intent on defining the perfect broiled chicken that's out of the oven and bathed in sauce in under half an hour.
You scream, I scream, but Alton Brown would rather make his own ice cream...and sorbet and granita. Secrets the pros don't want you to know and how to find an ice cream machine that delivers the goods without breaking the bank.
Searching for the perfect southern-style biscuit, Alton Brown investigates flour and leaveners and turns to his Grandmother for a pointer or two...not to mention a few pointed comments.
Gravy Confidential
Host Alton Brown journeys to the center of the onion. After rediscovering a kitchen classic, and debunking the mythology of tear-free onion cutting, he emerges with a darned fine bowl of soup.
Alton Brown dives deep into the watery world of fish and finds that with just three cooking methods under your belt, you can cook just about all of the critters.
Part one of an ongoing series looks at the king of pantry essentials: Dried pasta. Alton Brown explores pasta styles, the best cooking method (water is key), the tools you really need (big), and a different way of saucing.
Alton brown heads to LA for a sack of rice, evaluates rice cookers, unlocks saffron and rewrites the rules for the most versatile of all rice dishes: pilaf.
Alton Brown delves into the dark world of chocolate, picks a pod, roasts some beans, questions mysterious guests, visits his shrink, makes a mousse and hits upon the ultimate chocolate recipe.
Fondue; grilled cheese sandwich.
Learn to be excited when meat loaf is for dinner... and other ground beef techniques. Recipes: Burger of the Gods; Good Eats Meat Loaf
How to properly make healthy fried foods.
History of corn.
How long after Thanksgiving can you live on leftovers? Food Expert, Alton Brown shows all the leftover possibilities...
Pizza.
Baked beans, black bean salad and hummus.
Purchasing a grill; leg of lamb.
Smoking fish.
Why the pressure cooker makes great broth.
Buttermilk-battered fried chicken.
Buying, handling and cooking of lobsters.
Country and city hams cured, smoked, raw, brined or fresh.
Chocolate layer and sheet cakes are more American than apple pie, yet few of us ever bake them anymore. We're going to change all that. Shop for cake pans, learn everything you need to know to keep your foam from flopping and produce a heavenly cake.
How to make perfect pot roast without the pot.
Honey.
Garlic.
Alton Brown dismisses the many myths about mayonnaise.
Puff pastry.
Making the perfect cup of tea.
Chiles and salsa.
Spooky gelatin mold.
Oatmeal; honest granola; fiber and nutrition.
Crepe techniques.
Cooking the perfect roast; having fun with flower pots; the ultimate carnivores delight.
Television gameshow; porkbelly prepared in a junkyard.
Eggplant.
Cheesecake.
Squid.
Dutch processing; hot chocolate; brownies; sorbet; homemade chocolate syrup.
Winter squash.
Macaroni and cheese.
Clam indentification; clam-opening device; chowder.
Potato soup; potato salad; Swiss rosti.
A quick trip to the afterlife convinces host Alton Brown to get serious about eating more tuna. Find out how to grill on a chimney charcoal starter, how to avoid fake soy sauce, and why you can see a rainbow on Tuna Steaks. (Listed as S06E01)
Join Host Alton Brown to learn how to make the most of strawberry season. You can macerate them, glaze them, freeze them with dry ice, and even build a summer pudding in a tin can. AB even holds a quick lesson on the power of antioxidants. (Listed as S06E03)
Host Alton Brown gets to the heart of artichokes. Pick up tips on storing, prepping, cooking and even eating this giant flower bud, as well as how to make your own herb oil to marinate them in. (Listed as S06E02)
Yogurt's not just good for you, it's just plain good. Especially when you make your own. Host Alton Brown shows how easy this miraculous feat really is, then demonstrates plenty of ways to use the white stuff up. (Listed as S06E04)
The word "souffle" has instilled fear in cooks for ages. Host Alton Brown believes a strong dose of science is all that's needed to get control of your egg foam. Learn the ins and outs of the cheese souffle, and how to manage the heat in your oven. (Listed as S06E05)
Learn everything you need to know about making the best use of the biggest berry to ever be called a vegetable. Take a serious look at serrated knives, a strange and delicious sandwich and a tomato sauce that almost isn't. (Listed as S06E06)
Join Host Alton Brown and learn everything you need to know about yeast, barley, hops and the hardware you need to bring them together to produce that most American of foods, Beer, It's fun ,easy and Good Eats. (Listed as S06E10)
Dips may have driven Alton Brown a little bonkers but that won't keep him from delivering the goods on guacamole, California dip and the unjustly dissed chicken liver mousse. (Listed as S06E08)
Host Alton Brown yearns for the juicy chop of yesterday and he intends to get it. Visit the neighborhood butcher, pick up stuffing tips (no, stuffing is not evil) and learn more than you ever wanted to know about propane. (Listed as S06E07)
The easiest pastry dough to make also happens to be the most versatile and delicious. Trouble is, Americans won's make it because it's got a scary name:pate a choux. Join host Alton Brown as he takes the steamy dough from cream puff to eclair and beyond. (Listed as S06E09)
When a Sunday drive goes bad, host Alton Brown finds himself pushing the limits of his casserole knowledge to free his dog from angry church ladies. (Listed as S06E11)
Demystifying stuffed pasta.
Cooking a great steak.
Brushetta; French toast. With Alton Brown
Tips for creating great sauces from scratch. With Alton Brown.
Alton Brown uses pop culture analogies, comic interludes and easy preparations to make cooking fun.
Chicken Kiev; turkey piccata; carpaccio. With Alton Brown.
Doughnuts.
Cooking with won ton skin. With Alton Brown.
Alton ponders the mythology of chili.
Making sandwiches for children. With Alton Brown.
Soup that children will love. With Alton Brown.
Tips for buying, storing, cooking and serving cheese. With Alton Brown.
Alton dives into the mysterious world of chocolate. With Alton Brown.
Grits.
Alton designs the perfect stuffing.
Pudding secrets.
Alton uncovers the complexities of melons.
Food myths.
Alton Brown demystifies coq au vin.
Carrots.
Alton cooks with leeks.
Baking a perfect loaf of bread. With Alton Brown.
Alton makes gyros.
Leafy greens.
Various types of rice.
Peas.
Kabobs.
Beef jerky.
Homemade ice cream.
Nutritional food.
Sushi.
Alton has the chance to join the Preservation for Culinary Heritage and Authenticity.
Alton examines the versatility of vinegar.
Waffles.
Meatballs.
Making butter, frosting and ice cream with avocados.
Pocket pies.
Eggnog.
Cooking with vanilla.
Tenderloin.
Alton explains the basics of the bar.
Tenderloin.
Alton goes fishing for flounder.
Thai food.
Scallops.
Olives.
The Good Eats crew reveals thrilling and sometimes hard-to-believe behind-the-scenes secrets.
Cube steak.
Peaches.
Pepper.
Alton dissects milk.
Pretzels.
Coconut cake.
Substitute chefs join Alton.
Alton cooks fish.
Dried fruit.
The culminary harmony of stews.
Pickles.
Peanuts.
Green bean casserole.
Blueberries.
The science behind homemade marshmallow.
Demystifying the relationship between a cook and his cutlery.
Alton prepares Buffalo wings.
Alton makes everybody's favorite, apple pie.
The benefits of broccoli.
Alton shows how to confidently prepare a crown roast of lamb.
Original chiffon cupcakes.
Knead not sourdough; Dutch oven cherry clafouti; Dutch oven hoecakes.
Alton puts cooking oils to use in the kitchen as well as the car.
The origins of shepherd's pie and mincemeat pie.
Alton explores the crawfish.
Historical exploration of the tamale.
Alton explores the origins of spaghetti with meat sauce.
Alton shows how pork tenderloin is a low-fat alternative substitute for chicken.
Alton sneaks vegetables into treats in an attempt to get his niece to eat them
Alton explores the history of punch.
Alton helps an average Joe overcome his kitchen phobias to cook a classic breakfast.
Alton uses beer and wine in cooking.
Alton explores the history and preparation of pound cake.
Alton explores the farm-raised trout.
The wonders of the Japanese pantry.
Alton examines the use of alcohol in food preparation.
Alton explains how eating from four basic food groups helped him lose 50 pounds without going on a diet.
Alton deconstructs the Margarita and bloody Mary then reconstructs them Good Eats style.
Alton examines ways to supercharge desserts with salt.
Alton takes on the classic American soup, chicken and dumplings.
Alton explores curry.
Alton sets out to modernize the image of the catfish.
Alton demystifies the pan and dish, paella.
Porterhouse steak.
Alton Brown takes on the most magical but also monstrous form of frying known to modern man.
Devil's food cake's ingredient cocoa powder.
Three ways to make chicken pot pie.
With decent fish and the mastering of a few basics, Bouillabaisse can qualify as one of the true ``good eats.''
Alton Brown makes the argument that Italian food was actually invented in America, and that Chicken Parmesan is the dish where it all began. Yet, an Italian canned tomato makes it all possible.
Ancient American grains like amaranth, chia and quinoa are making a comeback due to their versatility and nutritional content. Alton Brown shows how to make the most of these very old kitchen newcomers.
No matter how good of a cook you are, sooner or later your seafood is going to let you down. Alton Brown has the sauces that will save your dinner every time.
The last decade has seen a lot of change in the food world, but no device has made more of a difference than the immersion circulator. Alton Brown makes an argument for having one in every kitchen by featuring dishes such as perfect rump roast, cheesecake and a killer liqueur.
Alton Brown takes a deep dive on one of the most internet-famous dishes of the decade by way of a famous film from the 1940s. Along the way, Alton talks through preserved lemons and homemade harissa.
Alton Brown resuscitates the languishing tradition of the "icebox" or "refrigerator" cake. These no-bake cakes were all the rage in the 1950s, but they're ready for a pastry redux.
One of America's most storied sandwiches gets a historic rethink and a technical do-over, from the oysters to the bread and everything in between. Alton Brown also makes an argument for shucking.
Alton Brown journeys through the history and science of the greatest of all raw meat dishes: steak tartare. But first, you have to promise to never make it. Right? Right. Oh, and there's poke too!
Alton Brown tells everything you need to know to get dates into your culinary life, including three recipes for the 1960s classic "Devils on Horseback" and a very "scrummy" Sticky Toffee Pudding.
First the pandemic, then the zombies, then the nukes and now: desolation and a giant dinosaur-thing. Luckily there are still plenty of yeast in the air, and Alton Brown proves that with a wild sourdough in the kitchen, the post-apocalyptic world can still taste good -- and he makes cheese crackers and waffles to prove it.
If your family is anything like Alton Brown's, it's easy to understand how one might overdo it at the holidays. The trick is to stick with these low-alcohol beverages. The flavors will knock you out, but the proof won't.
Alton Brown delves into the history of and techniques for this classic Hanukkah dish which, believe it or not, was originally made with a famous Italian cheese.
Bone marrow isn't just for fancy gastropubs. Host Alton Brown delivers everything you need to know to enjoy "God's butter" at home.
Brewing cold opens all-new dimensions of coffee enjoyment. And no, iced coffee isn't the same thing.
Not all great breads come from the oven. Host Alton Brown takes on two very different fried breads, each with a twist.
The best way to cook fish: Put it back in the water ... in a bag!
Alton takes on bibimbap, the famed "mixed rice" dish of Korea.
Host Alton Brown dives into the world of dried seaweeds ... and proves why they should really be in your pantry.
Host Alton Brown dives into the history, science and technique of making "real" bagels at home.
Alton delves into fermentation and lactic acid bacteria in the kitchen.
