Alton investigates the fruity heat of chiles and that ubiquitous condiment: salsa. Ponder the human tongue, the power of capsaicin, and learn to tame the burn of the only food registered as a weapon with the FDA.
Buttermilk bathed, golden brown and deliciousmmm, mmm, fry some more, 'cause nobody doesn't love fried chicken.
The scientific theory behind capturing meaty goodness in liquid form and why the pressure cooker makes great broth.
(Making the perfect cup) Tea drinking taken seriously and all the dirt on the world's number two beverage. (Water is #1.)
Despite immense popularity, 9 out of 10 cooks say they're afraid to cook lobster. Host Alton Brown demystifies the buying, handling and cooking of the briny bug that put the surf into the surf-n-turf.
Country and city hams: cured, smoked, raw, brined or fresh, get your juices going for some good old American ham.
Don't be afraid, the store stuff can deliver the puff.
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.
On one level, the marriage of fish (especially oily fish like trout or mackerel) and smoke might seem odd, but not only does it work, it is one of the easiest things you can do with a grill. Get the lowdown on woodchips, learn even more about brining (yes, again) and play around with some weeds.
Join Alton Brown as he debunks the many mysteries of mayonnaise.
Meet the Count and discover the miraculous properties of this humble bulb.
From ordinary chuck to sublime, melt in your mouth flavor: how to make the perfect pot roast without the pot.
The most mentioned food in the Bible; The only food produced for us by animals. It's a sweetener, it's an antiseptic, it's amazing.