All the Recipes from Alton Brown’s Good Eats: The Return

There’s a secret ingredient in the breading on Alton’s juicy chicken: salt and vinegar potato chips! They lend both flavor and texture to the finished dish.

Hearty and packed with protein, quinoa takes the place of traditional rice in this comforting, family-friendly casserole.

After blitzing the ingredients together in the blender, transfer the pudding to a container and let it chill. It really is that easy.

Fresh fennel fronds turn the vodka a vibrant green hue in this subtle but strong cocktail.

Being being transferred to a bag and heading into the water, the roast is quickly seared until brown. What results is a juicy, tender piece of beef that can be used in myriad ways.

A squeeze of lemon juice brightens up Alton's super-creamy cheesecake, which he tops with butter graham crackers for the crunch you crave.

Follow Alton's lead and set up a smoking station to infuse the tomato paste and peppers with plenty of flavor. This will add tons of taste to the finished sauce.

Xantham gum may seem like an unusual ingredient to keep on hand, but trust Alton and pick up a jar, because it stabilizes this sauce, making it a bit thicker, and balances the flavors.

Don't shy away from making homemade mayo; it really is key to achieving the full flavor of this rich sauce.

Once you've made the sauce, form little divots in it so you can plop the eggs inside.

"As long as they're kept refrigerated, preserved lemons should keep indefinitely," Alton says. Keep a jar on hand to serve with chicken, fish and beef, and use in his shakshuka recipe.

It's worth the effort of sourcing urfa pepper for this harissa, which is a key ingredient in Alton's bold shakshuka.

Let's be honest. The toughest part of this recipe is letting the cake chill overnight before digging in. But you'll be glad you did, because the cookies need time to soften as they absorb the cream.

Don't worry. This won't be a spicy dessert. The black pepper balances the sweetness of the strawberry preserves to create a supremely flavor cake.

Take Alton’s advice: It’s worth the time and money to buy in-the-shell oysters, rather than pre-shucked oysters in a can, for this recipe. Plus, learning how to shuck an oyster at home is fun! (It’s all about finding the “hinge” in the shell.)

The key to eating raw beef safely is buying great-quality meat from a butcher you know and trust, and working carefully with it at home. Alton explains everything you need to know in his recipe.

Alton likes to use chopsticks to mix the chopped tuna with the light citrus-scented sauce so as to work as gently as possible for the sake of the seafood.

Baking these puddings in popover molds allows for individual-size desserts — and plenty of caramel sauce in each portion!

There are layers upon layers of flavor going on here. Sherry-soaked dates are first stuffed with tangy blue cheese then rolled in salty, smoky bacon to create a sweet-savory combo you'll crave.

Patience is the name of the game here. But once you make this starter, you can put it to good use in several of Alton's go-to recipes.

Trust us. These are SO much better than the square cheese crackers you know. The secret is Alton's sourdough starter, which gives this snack its undeniable flavor.