Good Eats Episodes
Urban Preservation II: The Jerky
AB takes a loving look at an ancient food for the new millennium: beef jerky. How to shop for it, make it with a window fan, and then how to actually cook with it as an ingredient.
Give Peas a Chance
AB is called to a normal, suburban house one night to "treat" a boy who, having been told that he can’t leave the table until he eats his peas, hasn’t left the table for a very long time.
Dis-Kabob-Ulated
Does the kabob still have a roll to play in the modern culinary carnival? Sure it does. You just need the right ingredients, the right skewers, the right heat and the right mindset.
Cobbled Together
After years of applying, AB is finally getting a shot to join the prestigious Institute for the Preservation of Culinary Heritage and Authenticity. All he has to do to get in is prepare a dessert for a special dinner
Churn Baby Churn, 2
AB sets out to figure out how to make ice cream himself. After a visit from some federal ice cream agents and a little investigation of ingredients, AB cracks the code
Power Trip
AB looks at the nutritional challenges then concocts a protein bar, an "energy" bar, and a very healthy puffed rice treat that is also "crispy".
Wake Up Little Sushi
AB investigates the ins and outs of ordering, eating, shopping for and even making basic sushi. Plenty of history thrown in for good measure. Remember, in Sushiworld nothing can go wrong.
Good Wine Gone Bad
Join host Alton Brown as he dives deep into the pantry to investigate the many facets of vinegar. Learn the secrets of this ancient elixir (including how to make it from scratch) and some darned clever ways to get it into your food.
The Waffle Truth
Tired of sad, insipid toaster waffles and flavorless instant batters?
Alton Brown sure is and he's going to do something about it. Learn how to build a better batter, pick the right iron and find out what waffles and church have in common.
Meatballs for All
Meatballs, if everyone loves them so much, why are there so many lousy ones? Join host Alton Brown as he figures out how to build a better ball, puts a muffin pan to new uses and resuscitates that 60’s party classic the Swedish meatball.
School of Hard Nogs
Good Eats takes its first serious (sorta) look at the cocktail world by diving into this famed, holiday quaff. Learn the techniques that make it tick, what to do with the leftovers, and take a peek into the tasty world of bourbon.
Curious Yet Tasty Avocado Experiment
Although the avocado is best known for its staring roll in guacamole, this multifaceted culinary actor can also take on rolls usually played by eggs, butter, and even shortening. The results are delicious, healthy, and very green.
A Pie in Every Pocket
The standard lattice top apple pie may be an American icon, but it’s not the best pie for a culture on the go. Join host Alton Brown as he looks into the past, future and present of the very handy "pocket" pie. As for fillings, how does curry mango, chocolate and beef stew grab you?
My Pod
The word "vanilla" has come to mean "bland, boring, commonplace". Pretty strange when you consider that this rare pod grows on an orchid that can only be pollinated one day a year and contains more flavors and aroma compounds than you can shake a rolling pin at. Join host Alton Brown as he tries to put vanilla back on its pedestal.
Flat is Beautiful III - Flounder
Although it’s one of the most plentiful fish in the sea, the mild, fine textured flounder is usually relegated to the fry basket. Join Alton Brown as he fishes, filets, and feasts on a selection of dishes that wouldn’t suit any other fishes.
Shell Game IV (Scallops)
Tales of a monster scallop send Alton traveling to a small town in Maine to investigate. After meeting with the nervous locals, he sets sail with Capt. Squint upon his house boat, the Okra where he's forced to cook a whole lot of scallop dishes. The question is for whom?
Raising the Bar
The cocktail is a truly American art form that few Americans know much about. Alton sets up the basics of a bar, contemplates ice as an ingredient and properly prepares the three classics that open the door to the world of cocktail mixology
Tender is the Loin 1
Beef tenderloin is one of the most luxurious cuts of critter known to man, expensive too. Alton investigates where this costly cut comes from, how to buy it and what to do to get your money's worth out of it.
Tender is the Loin 2
Alton completes his strategy of getting your money's worth from the luxurious cut of meat known as beef tenderloin. We learn the legends and preparations of Carpaccio, Philly Cheese steak and the perfect Chateaubriand.
Your Pad or Mine (Thai)
When his trip to Thailand is cancelled at the last minute, Alton sets out to find the next best thing: food. Namely a proper Pad Thai. Learn the basics of a good stir fry and what to do with some out of the ordinary ingredients.
Olive Me
Although small in stature, olives are huge in flavor, not to mention that they've changed the course of human history and can change your cooking for the better. Alton will open your eyes to tasty options for olives other than languishing in your martini glass or on an antipasto plate.
Behind the Eats
If you're a Good Eats fan, you've seen Alton do it all. Although hard to believe, he does have some help when it comes to creating each episode. Join us "Behind the Eats" as the Good Eats crew reveal their thrilling, compelling and sometimes hard to believe behind the scenes secrets.
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