Alton shares his secrets for the perfect pecan pie.

In this Good Eats video, Alton Brown makes a versatile fruit-based shrub. The base of the shrub is a mixture of black berries, sugar and water. Blended ingredients are strained, then a red wine vinegar and herbs are added. Shrubs can be used as a marinate, vinaigrette or add soda water to make an acidic, yet bubbly alcohol free beverage.

Alton shares tips for frosting (or icing) cakes with professional results.

Alton sorts through features that go into making the perfect kitchen scale.

Can't decide whether to add raisins? Check out Alton's spirited suggestion.

Alton demonstrates his technique for making perfect tuna croquettes.

This "Italian" dish, spaghetti with meat sauce, is an all-American classic.

Alton Brown teaches his simple method for perfectly pan-searing wild salmon. He uses a nonstick pan to reduce the amount of fat and places it over medium heat. He prepares two six-ounce coho salmon filets by showing how to safely remove the pin bones using needle-nose pliers. He drizzles two teaspoons of vegetable oil on the filet and adds a good amount of salt and fresh ground black pepper. He places the filets skin-side-up in the pan. For salmon filets this size, they should be cooked a total of four minutes on each side, in this case four sides since they’re “blocky” pieces. When the salmon is cooked, Alton puts the filets on a plate, loosely covers them with foil and lets them rest for five minutes before eating.

Even a great edge won't stay that way if you use it. Here are honing hints.

Alton Brown leaves no kernel unpopped in his search for the perfect popper.

Alton whips up a batch of light and airy, chocolate chiffon cup cakes.

Alton makes his Eggs-cellent Benedict from scratch, muffins and all.