Host Alton Brown journeys from field-to-field, to-market-to-hardware store in search of the perfect steak and the perfect pan to sear it in.
Host Alton Brown ponders the potato and it's main ingredient: starch. Baking, mashing and gratins are re-examined.
Host Alton Brown cracks the mysterious egg case and pursues a higher understanding of the amazing ovoid's culinary powers. 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. Host Alton Brown goes back to salad basics and pays homage to "Caesar".
Why did the chicken cross the road? Probably to escape host 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 host Alton Brown would rather make his own ice cream...and sorbet and granita. Learn the secrets the pros don't want you to know and find an ice cream machine that delivers the goods without breaking the bank.
Searching for the perfect southern style biscuit, host Alton Brown investigates flour, chemical leaveners, and turns to his Grandmother for a pointer or two...not to mention a few pointed comments.
Don't miss the (gravy) boat as host Alton Brown (armed with the right pan and whisk for the job) conquers "rouxs" and leads the way to lump free liquid love.
Host Alton Brown journeys to the center of the onion and after rediscovering a kitchen classic, and debunking the mythology of tear-free onion cutting, emerges with a darned fine bowl of soup.
Host Alton Brown dives deep into the watery world of fish and finds that with three cooking methods under your belt, you can cook just about all of them.
Part one of a recurring series looks at that king of pantry essentials: dried pasta. Host Alton Brown explores different styles, the best cooking method (water is key), the tools you really need (big), and a different way of saucing.
Host Alton brown heads down to LA for a sack of rice, evaluates rice cookers, unlocks saffron and rewrites the rules for the most versatile of all rice dishes: the pilaf.
Host 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 strikes on the ultimate chocolate recipe.
Alton Brown is out to prove that Fruitcake shouln't be the butt of holiday jokes any longer. Watch as he shows the history and the quick and easy preparation of the unfairly maligned but delicious fruitcake.
Alton Brown loves cheese as much as anyone. See what fondue has to do with football, make the best grilled cheese sandwich you have ever had and see why cheese is milk's leap to immortality.
Apples- whether they are of your eye, in the garden of eden, or shot off your head by William Tell, apples are as American as, well, apple pie. Watch Alton Brown show you how to shop, store and prepare some apple classics.
Alton thinks that the crust is the best part of the pie. Watch as he does battle with Tender and Flaky with the help of good science to make the crust of his dreams.
Cooking with sugar is not difficult. Alton thinks that chefs make it seem hard so that you are really impressed with dessert when you order it- well Good Eats will show how easy and delicious sugar is.
Nobody seems to make jam anymore and Alton has wondered why. It is a time honored tradition, it is easy and delicious. Alton is on a mission to make canning common again! Using good science and easy methods, Alton will show you hov to jam.
Shrimp cocktail is not just for wedding receptions anymore… you can make it too, once Alton shows you around a shrimp boat and his cousin Ray's shrimp shop.
Coffee is America's drink. Nobody drinks more than we do, but Alton thinks that we do not enjoy the bitter brew as much as we should. Watch as Alton leads us through the history and prep of our favorite bean.
Alton shops, shucks, and shares the history and methods of the summer fave- corn.
Fry hard. Fry is not a dirty word. Alton wants to show that proper know-how allows everyone to make healthy, delicious and safe fried foods.
Learn to be excited when meat loaf is for dinner and other ground beef techniques.
Need a tomato sauce? No, not from a jar… Alton has three ways to simplify your life with sauce.
Mushrooms are mysterious no longer, Alton makes them a kitchen staple.
trapped on a desert island, Alton is eating ribs. Let him show you the the way, the truth and the light about ribs.
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.
Tune in and learn how convert a rock hard quacker into a crispy delight while picking up more than you could ever want to know about thermodynamics.
Alton's sister Marsha has her cookies pinched and turns to AB for emergency replacements. His efforts to help doom him to relive the same cookies over and over again aided only by a new mixer and a strangely familiar puppet.
Join host Alton Brown as he and his mysteriously malevolent brother put refrigerator pickles through their paces while still taking time to visit Cleopatra's tomb and contemplate the world's largest cucumber.
Chef Alton Brown helps us work through our cooking fears with a very strange board game and a trip through his intestinal track while still taking time for "real" baked beans, black bean salad and the fastest humus on Earth.
In this very special episode of Good Eats, Alton Brown goes to court to defend butter against a bad wrap brought on by "the dark agents of industry, media and the fears of a fat phobic public." The best defense: sauces.
Join Alton Brown as he gets inside the cabbage's head and emerges with a better understanding of what makes this sensitive vegetable tick.
AB investigates the fruity heat of chilies 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.
The scientific theory behind capturing meaty goodness in liquid form and why the pressure cooker makes great broth. (Don't worry, they don't explode any more.)
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.
Host Alton Brown is working as a consultant on a low budget sci-fi movie. His job: make spooky, gooey gelatin molds. Since gelatin is one of the most powerful tools on the pantry planet, Alton's happy to comply, but he insists on making it taste real good.
The word "soufflé" 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 soufflé, and how to manage the heat in your oven.