Good Eats

Host Alton Brown journeys from field to market to hardware store in search of the perfect steak and the perfect pan to sear it in . Recipes featured on episode: Pan Seared Rib Eye.

Alton Brown cracks the mysterious egg case and pursues a higher understanding of the amazing ovoids culinary powers. How to land a non-stick pan, scramble, over easy--and consider eggs for dessert Recipes: Lemon Curd Scrambled Eggs Unscrambled

Why did the chicken cross the road? Probably to escape Alton Brown, who seems intent on defining the perfect broiled chicken thats out of the oven and bathed in sauce in under half an hour. Recipes : Broiled, Butterflied Chicken

Searching for the perfect southern-style biscuit, Alton Brown investigates flour and leaveners and turns to his Grandmother for a pointer or two...not to mention a few pointed comments. Recipes: Scones Shortcake Southern Biscuits

Host Alton Brown journeys to the center of the onion. After rediscovering a kitchen classic, and debunking the mythology of tear-free onion cutting, he emerges with a darned fine bowl of soup. Recipes: French Onion Soup

Part one of an ongoing series looks at the king of pantry essentials: Dried pasta. Alton Brown explores pasta styles, the best cooking method (water is key), the tools you really need (big), and a different way of saucing. Recipes: Pasta

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 hits upon the ultimate chocolate recipe. Recipes : Chocolate Mousse Chocolate Lava Muffins

See what fondue has to do with football, make the best grilled cheese sandwich you have ever had and see why cheese is milks leap to immortality.

Shrimp cocktail is not just for wedding receptions anymore.

Watch as Alton Brown creats the pie crust of his dreams.

Learn to be excited when meat loaf is for dinner...

Using good science and easy methods, Alton will show you how to jam.

Desserts dont need to be difficult to create, and Alton is out to prove it.

Alton shops, shucks and shares the history and methods of the summer fave: corn.

Alton explains the simple pleasures of mussels.

Watch as Alton proves to us Americans that Duck can be a regular dish.

Alton uses time travel to explain the mystery behind cookies with three kinds: the thin, the puffy and the chewy.

AB goes to court to defend butter against its bad wrap.

AB takes us through what it takes to turn beans into a great meal.

Alton makes what once seemed foreign into an understandable all American classic.

Watch as AB shows the grill can be a great tool in making a great meal.

The scientific theory behind capturing meaty goodness in liquid form and why the pressure cooker makes great broth.

Host Alton Brown demystifies the buying, handling and cooking of the briny bug that put the surf into the surf-n-turf.

Chocolate layer and sheet cakes are more American than apple pie, yet few of us ever bake them anymore. Were 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.

The most mentioned food in the Bible; The only food produced for us by animals. Its a sweetener, its an antiseptic, its amazing.

Join Alton Brown as he debunks the many mysteries of mayonnaise.

Tea is the second most popular beverage, so lets brew some.

Alton 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, Altons happy to comply, but he insists on making it taste real good. Recipes: Panna Cotta Brain with Cranberry Glaze Spooky Edible Eyes Sparkling Gingered Face Cinnamon Cherry Heart

Crepes are a great wrap with a bad rap. Truth is, crepes are incredibly simple, versatile, and good eats. All you need is science, a good pan, and a limber wrist. Alton performs crepe technique for a live audience. Recipes : Crepes Crepe Quiche Lorraine Crepes Suzette Mushroom Crepe Cake

Alton Brown finds himself participating in a rather odd TV game show. The arena: a junkyard. The opponent: Chef Midwest. The ingredient: pork belly. Recipes: Bacon Vinaigrette with Grilled Radicchio Scrap Iron Chefs Bacon Honey Mustard Cure Molasses Black Pepper Cure Red Pepper Brine Soy Honey Brine

Alton helps discover the secrets of cream cheese and its alter-ego marscapone. Conquer crumb crusts, buy into some pans, and produce both savory and sweet cheesecakes without a crack in site. Recipes: Savory Cheesecake Sour Cream Cheesecake

Alton gets the dirt on Dutch processing and the dead Dutch guy who invented it, choose a few powders then apply them to hot chocolate, brownies, sorbet and homemade chocolate syrup. Recipes: Cocoa Brownies Hot Cocoa Cocoa Syrup

Learn what you can do to return Macaroni & Cheese to a table near you. Evaluate bakeware, noodle noodles, look into evaporated milk and of course?cheddar cheese. Recipes: Baked Macaroni and Cheese Stove Top Mac-n-Cheese Next Day Mac and Cheese "Toast"

Alton, ever the Spud Stud, cooks up homey Potato Soup, creamy Potato Salad and a spectacular Swiss Rosti. Recipes: Leftover Baked Potato Soup Cold-Fashioned Potato Salad Potato Roesti

Join Host Alton Brown to learn how to make the most of strawberry season. You can macerate them, glaze them, freeze them with dry ice, and even build a summer pudding in a tin can. AB even holds a quick lesson on the power of antioxidants. Recipes: Clotted Cream Macerated Strawberries Strawberry Pudding Frozen Strawberries Clotted Cream Macerated Strawberries Strawberry Pudding Frozen Strawberries

Yogurts not just good for you, its 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. Recipes : Fresh Yogurt Lemon-Ginger Frozen Yogurt Tarragon Yogurt Sauce Thousand Island Dressing Herb Spread Yogurt Cheese

Learn everything you need to know about making the best use of the biggest berry to ever be called a vegetable. Take a serious look at serrated knives, a strange and delicious sandwich and a tomato sauce that almost isnt. Recipes: Stuffed Tomatoes Tomato Sauce TBL Panzanella

Dips may have driven Alton Brown a little bonkers but that wont keep him from delivering the goods on guacamole, California dip and the unjustly dissed chicken liver mousse. Recipes: Chicken Liver Mousse Guacamole Hot Spinach and Artichoke Dip Onion Dip from Scratch

The easiest pastry dough to make also happens to be the most versatile and delicious. Trouble is, Americans wons make it because its got a scary name:pate a choux. Join host Alton Brown as he takes the steamy dough from cream puff to eclair and beyond. Recipes: Funnel Cake Sweet or Savory Pate a Choux

Stuffed pastas like Ravioli are much loved but seldom made. Host Alton Brown intends to put that to an end by demystifying noodle and filling alike.The answer: Your ironing board. Recipes: Ravioli Tortellini

Host Alton Brown finds a challenge in his mail box: decipher a deceased family bakers famous yellow cake. Recipes: Cocoa Whipped Cream Gold Cake

Long feared by baby boomers accustomed to being accosted by noxious red wedges, beets are good eats, or so says host Alton Brown who suggests one approach the ruby roots with an open mind and a good pair of gloves. Recipes: Beet Green Gratin Glazed Baby Beets Pickled Beets

What do you do when your live crab runs away from home? If youre Alton Brown you turn to frozen legs and other packaged products. A cop out? Nope, good eats. Recipes: Steamed Alaskan King Crab Claws Ghee Crab Cakes or Fritters Marinated Crab Salad

Alternative name: Zen and the Art of Omelet Maintenance Host Alton Brown gets Zen with the simply delicious yet simply misunderstood king of egg applications. Recipes: Omelet Omelet for a Crowd Frittata

Some folks may think of home made stocks as culinary anachronisms, but host Alton Brown thinks theyre the best edible investment in town. Follow him as he buys the perfect stock pot and brews up some chickeney goodness spiced up with a tasty jolt of science and major dose of practical advice. Recipes: Chicken Stock Chicken Noodle Soup

Host Alton Brown returns to the scene of episode #1 to re-think the great American steak. Recipes : Sirloin Steak Skirt Steak

Wheat berries, bulgur, and couscous arent your usual wheaty fare but then you dont see a lot of food shows featuring amnesia or kidnapping either. Recipes: Bulgur Gazpacho Wheat Berry Tapanade Mushroom Wheat Berry Pilaf Steamed Couscous Basic Cooked Wheat Berries Cherry Couscous Pudding

Long typecast as a character actor on the culinary stage, this longsuffering root is finally ready for a star role, and its not in Silence of the Yams. Recipes : Sweet Potato Waffles Sweet Potato Pie Chipotle Smashed Sweet Potatoes

Where ""Spice Trade"" took on the seeds, bark, berries and fruits we grind onto our foods, this show focuses on the wide range of greenery that can add depth and dimension that make Good Eats better. Plus, learn how to set up your own container herb garden. Recipes: Tarragon Chive Vinegar Parsley Salad

Just in time for the big game, a show all about food best consumed in a lazy-boy: real, honest to goodness corn dogs and basket burgers (those little single bite burgers that are so darned good). Recipes: Corn Dogs Mini Man Burgers

Whether theyre the main ingredient or a supporting player, nuts have needs?special needs if were going to get the most out of them. Learn better ways to store, cook and cook with a variety of nuts, which turn out to be as good for you as they taste. Recipes: Cashew Sauce Pistachio Mixed Herb Pesto Pistachio Fruit Balls Macadamia Nut Crusted Mahi Mahi Macadamia Nut Crust

Some of the worlds greatest dishes...Bruschetta, French Toast, Welsh Rabbit to better croutons to your basic breakfast shingle, toast is an example of good eats that could usually be a whole lot better. Recipes: French Toast Bruschetta Welsh Rarebit

With a few simple tools and some basic chemistry, host Alton Brown simplifies the most common sauce quandaries. Throw away your boxed preparations and find how simple it is to create an elegant hollandaise and peppercorn sauce for your favorite steak. Recipes: Strip Steak with Pepper Cream Sauce Hollandaise

These days were all looking for ways to make more out of less. Alton Browns favorite strategy: flatten meats wafer thin and cover them with flavor. New looks at old classics like Chicken Kiev, Turkey Piccata and Carpaccio. Recipes: Beef Paillard Chicken Kiev Turkey Piccata

The humble wonton skin may look exotic but its also the most versatile pasta you can invite into your kitchen. Join Alton Brown as he stuffs and folds and fries and steams and bakes up a mess of good eats out of this Chinese restaurant standard. Recipes : Perfect Potstickers Vegetarian Steamed Dumplings Pear Walnut Wontons

To some its a couple of pieces of bread with something shoved between. To others, a sandwich is a sublime balance of flavor and texture born as much of technique as ingredient. Alton Brown and his nephew Elton dose up a little Sandwich-craft. Recipes: Cuban Sandwich Pan Bagnat Roasted Vegetable Spread

Join host Alton Brown for a collection of short films about his favorite food: cheese. Learn about everything from pasteurization to pairing, Lactose to graters. Learn how to make cheese into soup, crackers, and a spread to end all spreads. Recipes: Cheese Soup Fromage Fort Parmesan Crisps

Whether youre cooking up a mess of grits or a pot of polenta cornmeal may just be the most powerful player in the pantry. Join host Alton Brown as he battles with cultural claims, doses up some science and cranks out an upside-down cake with a twist. Recipes: Cheese Grits Savory Polenta Pineapple Upside-Down Cornmeal Cake

In an effort to pay off the IRS, host Alton Brown decides to enter a pudding recipe contest being held by the TV pudding queen: Auntie Pudding. Recipes: Indian Rice Pudding Tapioca Pudding Instant Chocolate Pudding Mix Chocolate Pudding

Join host Alton Brown as he sears meat, washes mushrooms, oils the pasta water and tries to blow-up water.

They’re long, they’re orange and they’re everywhere, but do we ever really think about carrots? Host Alton Brown does?a lot. Join him as he concocts everything from salads to cakes and explains the whole carrot/vision thing. Recipes: Carrot Slaw Glazed Carrots Carrot Cake

Tune in as Alton shows us how to create a great loaf of bread. Recipes: Very Basic Bread

Was your childhood eating plagued with plate-loads of slimy, foul-smelling leaves? Host Alton Brown shows how to turn fiend to friend when he takes on dark leafy greens. Tune in and you might learn a thing or two about nutrition too. Recipes: Mustard Green Gratin Pot OGreens Lemon Sesame Glazed Greens

AB is called to a normal, suburban house one night to ""treat"" a boy who, having been told that he cant leave the table until he eats his peas, hasnt left the table for a very long time. Recipes featured in the episode: Green Peas with Cheese and Herbs, Split Pea Burgers, and Curried Split Pea Soup. This episode was the first of the season and ushered in a new set of cameras. Alton and the crew played with the camera with one episode last season, and we got to see the different cameras from shot to shot. It now looks as though theyre only going to be using the new cameras, which result in a different picture.

Alton Brown takes us on a tour of beef jerky from its ancient beginnings to shopping for it, making it, and cooking with it. Recipes featured in this episode: Beef Jerky. Jerky Tomato Sauce

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"". Recipes Brown Rice Crispy Bar Granola Bars Protein Bars

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. Recipes Rhubarb Peach Cobbler Blackberry Grunt Individual Berry Crisps

Alton Brown dresses up as the ""Waffler"" and rids the neighborhood of pathetic commercial frozen waffles, and then shows how to make your very own. Recipes Basic Waffle Chocolate Waffle

Alton studies the avocado and discovers some surprising avocado treats. Recipes featured: Avocado Compound Butter, Avocado Ice Cream, Avocado Buttercream Frosting

Alton Brown reviews the history of egg nog, and comes up with several variations on the theme. He also investigates how bourbon is made. Recipes: Eggnog Eggnog Ice Cream

Alton looks at the one of the single best (and most expensive) cuts of meat, the tenderloin. Recipes featured in this episode: Steak au Poivre

Alton takes another look at the one of the single best (and most expensive) cuts of meat, the tenderloin. Recipes featured in this episode: Center Cut Tenderloin Roast, Chain of Bull Cheese Steaks. Beef Carpaccio, and Stuffed Tenderloin.

AB sets out to try to make some great Thai stir fry with common ingredients. Recipes featured in this episode: Pad Thai

Although small, olives pack a whallop in the taste department. Alton tries to prove martinis arent the place olives can be used. Recipes: Citrus Marinated Olives Tapenade Olive Loaf

With so few Americans making their own tortillas, AB hopes to provide some simple tips and recipes to make a great tortilla, replacing the mediocre store-bought ones we have in our pantry. Recipes featured in this episode: Corn Tortillas, Lime Tortilla Chips.

Altons trying to sell a house, but the realtor insists the delectable smell of baked goods can help make the sale, so its off to the oven for Alton. Recipes featured in this episode: - Cinnamon Buns - Citrus Ginger Ring - Monkey Bread

Alton explains the sources of drinking water, its properties and dangers, and the popularity of bottled water.

Good Southern boy Alton takes on the Souths favorite fruit, featuring its history, varieties and how to preserve the famously perishable flesh. Recipes in this episode: - Grilled Peach Melba - Individual Peach Upside-Down Cake

Alton takes to the sea on a research ship to learn more about squid and demonstrate recipes for squid appetizers. Recipes in this episode: - Dry Fried Calamari - Wet Fried Calamari - Seaside Squid Salad - Squid Stuffed Squid

Alton turns the spotlight on the king of spices, pepper, which has seen its once lofty stature reduced to being a companion for table salt. Included: A historical lesson tracing the spice empires of the 17th century and how to select pepper grinders. Recipes in this episode: - Pepper Deviled Eggs - Black Pepper Mango Sorbet - Slow Cooker Pepper Pork Chops - Pepper Vodka

Alton considers the lentil, a delicious source of protein, fiber and minerals that works in soups, in salads, and even in baked goods like cookies - yes, cookies! The sixth in an occasional series about the contents of the well-stocked pantry. Recipes Lentil Cookies Lentil Salad Lentil Soup

AB breaks down the whole concept of Gumbo, clarifies the differences between Cajun and Creole and explains the importance of the roux this classic dish. After numerous roux failures AB comes up with a foolproof method for making a brick (dark) roux and the perfect gumbo. Recipes: Shrimp Gumbo

The pomegranate looks like something from outer space, but Alton tells us that its one of the healthiest fruits available. But only if you know how to get to the capsules of juicy goodness without making a mess. Recipes in this episode: - Pomegranate Syrup or Molasses - Pomegranate Gelatin - Grilled Leg of Lamb with Pomegranate Molasses Glaze - Tequila Sunrise

Put down the Venti mocha soy latte and step away from the Starbucks slowly. Alton gets back to basics with the tiny cup of brew that started it all. From the perfect bean to buying a grinder and an espresso machine, learn where you should spend your money. Recipes featured in this episode: - Espresso - Macchiato - Cappuccino - Latte

Only one naturally occurring edible substance exists only as food – milk. Even honey, technically a manufactured product, does not qualify. Alton spends some time discussing the production and history of milk as well as some things to watch out for (featuring a surprise guest). Recipes include: Tres Leche Cake, Dolce de Leche, & Quick Cottage Cheese.

Is it possible to make great cake with coconut from a can? Should you even try? Host Alton Brown wants to know and hes willing to crack open as many nuts as it takes to make a slice of paradise on a plate. Recipes: Coconut Cake with 7-Minute Frosting Coconut Milk and Cream Coconut Extract

Scales, tails and eyes oh my! Whos afraid of whole fish? Not Alton Brown. Confront your fishy phobias head on with the fearless host as he roasts, planks and fries up a few good (whole) fish. Recipes: Pan-Fried Smelts Plank Grilled Whole Trout Whole Striped Bass

If great stew, like great music, is a commingling of ingredients to create culinary harmony, why do so many stews taste less like beautiful music and more like a murky dirge? Recipes: Good Eats Beef Stew

A little ghostly inspiration is all Alton Brown needs to turn a handful of peanuts into some seriously good eats. Recipes: Boiled Peanuts Boiled Peanut Soup Roasted Peanuts Homemade Peanut Butter Peanut Butter Pie

Join host Alton Brown as he reveals the secret to turning this summers superstar, the blueberry, into a year-round treat. Recipes Blueberry Buckle Frozen Blueberry Pie Blueberry Soda

Alton dedicates a show to the tools of the trade, cutlery. In it he discusses the three types of cutting techniques and the blade that best suits each. He also show the similarity between salsa and gazpacho.

An American classic is revisited when host Alton Brown makes everybodys favorite, apple pie. Recipes: Super Apple Pie

Host Alton Brown proves that Crown Roast of Lamb can be a dish to shock and awe without needlessly intimidating any cook who attempts to prepare it. Recipes: Crown Roast of Lamb

Join host Alton Brown as he breaks the trend toward an overly sweet and fussy pastry and gets us back to the original chiffon cupcake that will make you feel like a kid again. Recipes: Chiffon Cupcakes Chocolate Chiffon Cupcake

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. Recipes: Dutch Baby, Yorkshire Pudding with Roast, Basic Popover

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.

Alton shows how the freezer can be used for proper food preservation.

Alton uses the soy bean in a various recipes.

Alton explores the cultural and historical influences on the New Orleans classic, beans and rice.

Alton explores various sweet uses of the spice, ginger.

Alton uses oranges to create a classic drink, a topping, and a creamy cold dessert.

Alton shows how properly and simply prepared wild salmon is worth the extra cost.

Host Alton Brown explores a bayou staple, the delicious and sustainable alternative to lobster, the crawfish.

Although usually considered an Italian dish, spaghetti with meat sauce proves to be an American classic as host Alton Brown explores its origins.

In an effort to tempt his niece into eating her vegetables, host Alton Brown manages to sneak them into several tasty treats.

Host Alton Brown helps an average Joe overcome his kitchen phobias and whip up the classic breakfast of bacon, eggs and coffee.

The pound cake may have been born in Britain but host Alton Brown considers it to be an American classic. Join him as he explores the history and preparation of this delicious treat.

The ingredients for that beguiling Japanese concoction, miso soup, may seem a bit unusual until host Alton Brown demystifies them and explores the wonders of the Japanese pantry.

Alton discusses the eating plan that helped him lose 50 pounds.

Host Alton Brown examines ways to super-charge desserts with salt. Bacon praline anyone?

Alton Brown attempts to set the record straight on the English dish that made India famous.

Host Alton Brown demystifies the Spanish pan and the rice dish its famous for.

If you own a grill, sooner or later youre going to put some chicken on it...its inevitable. And odds are good you wont be happy with the results, unless of course you watch this show.

When it comes to brunch, Eggs Benedict is king. Problem is, it usually isnt good eats. Host Alton Brown tears down the dish and rebuilds from the ground up.

Whether you like them cool and cream topped or warm with a crown of meringue, odds are if youre a banana pudding fan its been a long time since you smiled. Thats all about to change.

Host Alton Brown takes on the most mythic, magical, but often times monstrous form of frying known to modern man.

Host Alton Brown decides to put the "trick" into his treats with three sinister twists on classic Halloween candies.

Host Alton Brown delves into the Fall Classic taking it back to Plymouth and forward to the future.

International travel is a risky, uncomfortable, and expensive business these days but if you have dry chickpeas in your pantry, exotic destinations are easily reached from the comfort of your kitchen. Join host Alton Brown as he journeys to the near east with hummus and falafel. Recipes in This Episode ----------------------------- Falafel Hummus For Real Pressure Cooker Chickpeas Roasted Chickpeas Slow Cooker Chickpeas

Chicken Pot Pie is a medieval classic thats fallen into disrepair recently, due in large part to our willingness to let factories do the baking for us. Join host Alton Brown as he looks at three different ways to fix this sad state.

Bouillabaisse may be a scary name, but the soup it represents doesnt have to be. In fact, if youre willing to buy some decent fish and master a few basics, it can most definitely qualify as Good Eats.

Host Alton Brown harnesses the power of yeast to put classic rolls back onto the American dinner table.

Host Alton Brown investigates the culinary possibilities of Asian Noodles. Dishes include "ants climbing trees".

Ancient American grains like amaranth, chia and quinoa are making a comeback due to their versatility and nutritional content. Alton Brown shows how to make the most of these very old kitchen newcomers.

The last decade has seen a lot of change in the food world, but no device has made more of a difference than the immersion circulator. Alton Brown makes an argument for having one in every kitchen by featuring dishes such as perfect rump roast, cheesecake and a killer liqueur.

Alton Brown resuscitates the languishing tradition of the "icebox" or "refrigerator" cake. These no-bake cakes were all the rage in the 1950s, but they’re ready for a pastry redux.

Alton Brown journeys through the history and science of the greatest of all raw meat dishes: steak tartare. But first, you have to promise to never make it. Right? Right. Oh, and theres poke too!

First the pandemic, then the zombies, then the nukes and now: desolation and a giant dinosaur-thing. Luckily there are still plenty of yeast in the air, and Alton Brown proves that with a wild sourdough in the kitchen, the post-apocalyptic world can still taste good -- and he makes cheese crackers and waffles to prove it.

Alton shares the low-alcohol, flavorful secret to handling the holidays

Alton tackles bone marrow and delivers everything you need to know to enjoy “God’s butter” at home.

Not all great breads come from the oven. Host Alton Brown takes on two very different fried breads, each with a twist.

Alton takes on bibimbap, the famed "mixed rice" dish of Korea.

Host Alton Brown dives into the history, science and technique of making "real" bagels at home.