Join host Alton Brown as he elevates the humble home freezer from its usual role as a dumping ground for leftovers and surplus into a powerhouse for proper food preservation.
Armed with one simple yet versatile recipe, host Alton Brown creates a variety of dishes from a breakfast treat to that dinner classic, Yorkshire pudding.
Celery is not just for peanut butter anymore as host Alton Brown explores the only common plant that can be used as a vegetable, a starch, an herb and a spice.
An animated icon visits host Alton Brown and challenges him to raise the bar on canned tuna beyond the usual casserole or tuna salad sandwich.
Edible oils offer a wide range of flavors and qualities to confound any cook, so host Alton Brown untangles these potent hydrocarbons and puts them to good use in kitchen and car.
Join host Alton Brown as he tells the tale of an ancestor's journey to the New World by way of a curious meat pie shop. He explores the origins and preparation of shepherd s pie and mincemeat.
That culinary chameleon the soy bean turns up as edamame when host Alton Brown takes it from the sushi bar and into the kitchen.
Although some people believe that crackers only come from boxes, host Alton Brown proves that the humble cracker is vastly improved by a homemade approach.
Join host Alton Brown as he explores the many historical and cultural influences that give us a New Orleans classic, Beans and Rice.
Phyllo dough can be finicky but host Alton Brown tames this difficult pastry to create that wonderfully layered dessert known as baklava.
Reluctantly agreeing to help refurbish the reputation of Brussel sprouts, host Alton Brown discovers that with the proper preparation they can make a surprising range of good eats.
When a fairy tale figure seeks host Alton Brown s help in spicing up his personality, it leads to the exploration of that zesty rhizome ginger.
Oranges aren t just for juice any more as host Alton Brown explores their symphony of flavors to create a classic drink , a tasty topping and a creamy cold dessert.
Long before refined sugar, molasses was the sweetener of choice. Join host Alton Brown as he digs deep in the pantry to resurrect this historic and versatile syrup.
Wild salmon can be a shock to the budget but host Alton Brown proves that it is worth every penny if properly and simply prepared.