The Fungal Gourmet

Mushrooms are mysterious no longer, Alton Brown makes them a kitchen staple.

Crustacean Nation

Shrimp cocktail is not just for wedding receptions. You can make it, too. Alton Brown shows you around a shrimp boat and his cousin Ray's shrimp shop.

Crust Never Sleeps

Chef Alton Brown thinks that the crust is the best part of the pie. Watch as he does battle with the wacky puppets, Tender and Flaky to make the crust of his dreams.

Daily Grind

Chef Alton Brown wants to teach families to be excited when meat loaf is announced for dinner and learn Alton's secret techniques for cooking ground beef.

For Whom the Cheese Melts

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.

Citizen Cane

Cooking with sugar isn't difficult. Alton Brown thinks that chefs just make it seem hard so that you are impressed with a dessert. Alton shows how easy and delicious sugar is. Sit back, relax as he prepares a delicious dessert.

It's a Wonderful Cake

Alton Brown is out to prove that Fruitcake shouldn'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.

Fry Hard

Fry, frying and fried aren't a dirty words. Alton Brown wants to show that proper know-how allows anyone to make healthy, delicious and safe fried foods.

True Brew

Coffee is America's drink. Nobody drinks more than we do, but Alton Brown thinks that we don't enjoy the bitter brew as much as we should. Watch as Alton leads us through the history and prep of our favorite bean.

Seeing Red

Tomato sauce is the chameleon of the kitchen, capable of elevating the most humble foods to a higher culinary ground. Alton Brown simplifies mealtime with Pantry Friendly Tomato Sauce.

Apple Family Values

Watch Alton Brown show you how to shop, store and prepare some apple classics.

A Rib for All Seasons

Trapped on a desert island, host Alton Brown is eating ribs. Let him show you the way, the truth and the light about ribs.

Urban Preservation I: Jam Session

Nobody seems to make jam anymore and Alton Brown wonders why. It's a time-honored tradition that's easy and delicious. Alton's on a mission to make canning common again. Using good science and easy methods, he'll show how to jam.

Ear Apparent

Alton Brown shops, shucks and shares the history of a summer fave. Whether it's rolled, roasted, creamed or popped, nothing is as sweet as corn.

Mission: Poachable

Alton must pit his poaching skills against those of the evil Frenchman whose plan to contaminate the city's water with court bouillon must be foiled. AB's crack team of culinary allies includes W and a shady Soviet scientist.

Mussel Bound

Join Alton Brown as he takes the blue shelled mollusks from bay to plate, buys a steaming rig, and ponders cooking wine.

Flap Jack Do It Again

Join Alton Brown as he concocts homemade "instant" pancakes, shops some heavy metal (measuring cups that is) and takes a long walk amongst the maples.

Head Games

Alton Brown gets inside a cabbage's head and comes out with a better understanding of what makes this potentially troublesome, but delicious, vegetable tick.

Pantry Raid II: Cool Beans

Alton Brown helps us work through the fear 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 hummus on Earth.

Tofuworld

Sure it's ancient, it's healthy, but fermented bean curd is also Good Eats. Armed with a little knowledge, and a decent blender, it's a snap to convert this pale paste into everything from pie filling to a pan-fried main course.

The Case For Butter

Alton Brown goes to court to defend butter against a bad wrap brought on by the dark agents of industry, media and the fat phobic public. The best defense: sauces.

Grill Seekers

Grilling is not only an American right, it's a duty, and one that Alton takes seriously. Join him as he shops for a grill and fires the right fuel.

Three Chips for Sister Marsha

Alton Brown's sister, Marsha, has her cookies pinched and she turns to Alton for 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.

Flat Is Beautiful

Quirky chef/scientist Alton Brown gives you the skinny on the perfect personal pizza.

Egg Files II: Man with a Flan

Alton Brown steers his continuing egg-vestigation through the world of baked custards from refrigerator pie (quiche) to the much misunderstood creme caramel.

What's up Duck

Why don't Americans eat duck? Alton Brown wants to make duck a regular dish. Alton reveals how to convert a rock hard duck into a crispy delight while teaching more than you could ever want to know about thermodynamics.

American Pickle

Join 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 to contemplate the world's largest cucumber.

The Remains of the Bird

How long after Thanksgiving can you live on leftovers? Food expert Alton Brown shows all the leftover possibilities...

Chile's Angels

Alton Brown 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.

A Chuck For Chuck

From ordinary chuck to sublime, melt in your mouth flavor, Alton Brown demonstrates how to make the perfect Pot Roast without the pot.

Fry Hard 2: The Chicken (Fried)

Forget the kind that comes in a bucket! Alton Brown's showing us the way to fried chicken that's buttermilk bathed, golden brown, and downright delicious.

Crustacean Nation 2: Claws

Despite immense popularity, 9 out of 10 cooks say they're afraid to cook lobster. Join Alton Brown as he demystifies the buying, handling and cooking of the on the briny bug that put the surf into the surf-n-turf.

Where There's Smoke There's Fish

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.

In The Bulb of the Night (Garlic)

Meet Count Vlad and discover the miraculous properties and history of the humble garlic bulb.

Ham I Am

Alton Brown looks into Country and City Hams. Whether its cured, smoked, raw, brined or fresh, he gets the juices flowing for some good old American ham.

True Brew 2: Mr. Tea

Making the perfect cup of tea is an art. Serious tea drinking taken seriously and all the dirt on the world's number two beverage. Yes, number two with water being the number one.

Puff the Magic Pastry

Alton Brown examines the laminated pastry that's always fast and always tasty. Puff pastry is flaky and delicious and can be wrapped around veggies, fruit and meat. Don't be afraid, the store bought stuff can deliver the puff.

Mayo Clinic

Alton Brown debunks the many mysteries of mayonnaise and shares a recipe for Party Mayonnaise.

Pressure (Pressure Cooking Broth)

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). Alton Brown shares his Beefy Broth.

Pantry Raid 4: Comb Alone (Honey)

The most mentioned food in the Bible and the only food produced for us by animals. It's a sweetener, it's an antiseptic, it's amazing and Alton Brown shows us just how amazing.

Let Them Eat Foam (Angel Food Cake)

Chocolate layer and sheet cakes are more American than apple pie, yet few of us ever bake them anymore. Learn everything you need to know to keep your foam from flopping and produce a heavenly cake.

Oat Cuisine

Following a heart attack and near death experience, Alton Brown takes Dr's advice and gets seriously into oatmeal. Alton examines crock pots, makes honest granola, teaches about fiber and makes a baked dessert topping.

Send in the Clams

No bivalve is more American than or more versatile in the kitchen than the clam. Alton Brown reveals the ins and outs of clam identification, decide which ones to use where, buy a clam opening device and make a wicked chowder.

Crepe Expectations

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 Brown then performs crepe technique for a live audience.

Squash Court

Winter squashes confuse and confound because there are so darned many of them. Alton Brown offers advice on how to shop, store and cook a plethora of gourdy recipes, and find out what's really up with beta carotene.

For Whom The Cheese Melts 2

Alton Brown teaches what you can do to return Macaroni and Cheese to a table near you. Alton helps evaluate bakeware, noodles and offers a look into evaporated milk and cheddar cheese.

Berry From Another Planet (Eggplant)

The aliens among us are eggplants and they are delicious. Alton Brown creatively instructs on how to shop for and store different varieties of eggplant, evaluates bread crumbs and celebrates the vegetable peeler.

Art of Darkness II: Cocoa

Alton Brown gets the dirt on Dutch processing and the dead Dutch guy who invented it. He chooses a few powders and then applies them to hot chocolate, brownies, sorbet and homemade chocolate syrup.

Deep Space Slime

Alton Brown is working as a consultant on a low budget sci-fi movie. He makes spooky, gooey gelatin molds. Since gelatin's a powerful tool in the pantry, Alton's happy to comply, but he insists on making it taste real good.

Cheesecake

Alton Brown helps discover the secrets of cream cheese and its alter-ego, mascarpone. Conquer crumb crusts, buy into some pans, and produce both savory and sweet cheesecakes without a crack in site.

Family Roast

As the holidays approach, Alton Brown ponders the perfect roast beef. He meets with a butcher, learns about ovens and radiant heat, discovers new ways to have fun with flower pots and produces the ultimate carnivore's delight.

Scrap Iron Chef

Alton Brown finds himself participating in a rather odd TV game show. The arena: a junkyard. The opponent: Chef Midwest. The ingredient: pork belly. Alton's power play: bacon -- from scratch. 'Nuff said.

Squid Pro Quo

Alton Brown caters a tailgate party for a group of folks out to catch a glimpse of a mythical sea monster. To commemorate the event, Alton prepares a menu featuring his favorite tailgate-able sea monster, the squid.

This Spuds for You, Too

Alton Brown, ever the Spud Stud, cooks up homey Potato Soup, creamy Potato Salad and a spectacular Swiss Rosti. It's all in a night's work for AB, but will he wind up being mashed?

A Cake on Every Plate

Alton Brown's been dealt a curious culinary challenge: deciphering a deceased family baker's famous yellow cake.

Use Your Noodle 2

Common around the world are stuffed pastas. called Pierogi in Polland, Wonton in China, Potstickers in Japan... Jerusalem - Kreplach, Korea - Mandu, and Italy. Alton Brown puts an end to the mystery of noodles and filling alike.

Egg Files 5: Souffle-Quantum Foam

The word souffle has instilled fear in cooks for ages. Alton Brown believes a strong dose of science is all you need to get control of your egg foam. Learn the ins and outs of the souffle and how to manage the heat in your oven.

Yogurt: Good Milk Gone Bad

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.

Casserole Over

When a Sunday drive goes bad, Alton Brown finds himself pushing the limits of his casserole knowledge to free his dog from an angry group of church ladies.

Salad Daze II: The Long Arm of the Slaw

Alton Brown's slaw-centric guest slot on a popular daytime morning talk show turns into a strange and wonderful half hour of good eats. On the menu: Marinated Slaw, Asian Slaw, Beet Slaw and Coleslaw

Dip Madness

Dips may have driven host Alton Brown a little bonkers but that won't keep him from delivering the goods on a long line of dipables from guacamole and California dip to the unjustly dissed chicken liver mousse.

Choux Shine

The easiest pastry dough to make also happens to be the most versatile and delicious. Trouble is, Americans won't make pate a choux. Join Alton Brown as he takes the steamy dough from cream puff to eclair and beyond.

Strawberry Sky

Alton Brown reveals 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. Alton even holds a quick lesson on the power of antioxidants.

Chops

Host Alton Brown yearns for the juicy chop of yesterday and he intends to get it.

Amber Waves

Alton Brown shows everything you need to know about yeast, barley, hops and the hardware you need to bring them together to produce that most American of foods, Beer. It's fun, easy and Good Eats.

The Icing Man Cometh

Cake is dandy but without frosting, it's just sweet bread. Face it, cake's a delivery system for icing - the stuff that makes eyes roll back in the head. With tools from his hardware, Alton Brown builds a better buttercream.

Beet It

The beet has long been feared by baby boomers haunted by servings of pickled red wedges straight from the can. But Alton Brown's coming to this ruby root's defense, as he suggests one should approach this veggie with an open mind.

Tuna: The Other Red Meat

A quick trip to the afterlife convinces host Alton Brown to get serious about eating more tuna. Find out how to grill on a chimney, use charcoal starter, avoid fake soy sauce and learn why you can see a rainbow on tuna steaks.

Fit To Be Tied

Since childhood, Alton Brown's had a soft spot in his appetite for roulades. These savory bundles of meaty goodness look difficult to master but Alton says we'll be on a roll in no time as long as we've got science on our side.

Artichokes: The Choke is on You

Alton Brown gets to the heart of artichokes. Pick up tips on storing, prepping, cooking and even eating this giant flower bud, as well as how to make your own herb oil to marinate them in.

Tomatoes

Alton Brown teaches all you need to know about making the best use of the biggest berry to ever be called a vegetable. With a serious look at serrated knives, a strange and delicious sandwich and a tomato sauce that almost isn't.

Q

Host Alton Brown thinks he's cracked the code to true 'cue: brined pork, a flower pot, a trashcan, hardwood smoke and a lot of patience.

Raising The Steaks

Host Alton Brown returns to the scene of episode #1 to re-think the great American steak.

I Pie

Alton Brown goes undercover for an in depth look at lemon meringue pie. He also uncovers sweet, but tart recipes for this citrus pie's filling and crust.

Toast Modern

It's part of some of the world's greatest dishes. Bruschetta, French Toast, Welsh Rarebit, croutons and your basic breakfast shingle, toast is an example of good eats that could usually be a whole lot better.

Fudge Factor

It turns out the secret to producing this creamy American candy doesn't lie in the power of chocolate, but in the power of crystals. Alton Brown shows the science behind making fudge.

Going Bananas

There's a lot more under the banana peel than most folks think. Alton Brown explores the history and varieties of bananas and how they should be handled. He makes Banana Ice Cream, flaming Bananas Foster and Fried Plantains.

Ill Gotten Grains

Wheat berries, bulgur, and couscous aren't your usual wheaty fare but then you don't see a lot of food shows featuring amnesia or kidnapping either.

Spice Capades

Alton Brown gives a primer for buying, storing, mixing and matching, cooking and eating spices. Find the best tools for grinding them, learn what they are, where they come from and how they shaped the modern world.

Herbal Preservation

Seeds, bark, berries and fruits we grind onto our foods, Alton Brown focuses on the wide range of greenery that add depth and dimension to our dishes. Plus, learn how to set up your own container herb garden.

The Man Food Show

Just in time for the big game, Alton Brown highlights the 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) are on the menu.

The Pouch Principle

Living fast often means getting your food from a bag. Host Alton Brown doesn't see anything wrong with that as long as the bag comes out of your oven -- or microwave.

True Brew IV: Take Stock

Some folks may think of homemade stocks as culinary anachronisms, but Alton Brown thinks they're the best investment in town. Alton buys the perfect stock pot and brews up some liquid chicken goodness spiced up with science.

The Muffin Man

America's favorite breakfast bread moved out of the home kitchen long ago. With the help of some sound science and an incarcerated brother, Alton Brown plans to change all that.

Tricks For Treats

Despite the fact that Americans spend billions a year on manufactured treats, truth is, great candy starts in the home. Alton Brown explains the tricks to treats like taffy, brittles and jellies.

Potato, My Sweet

Long typecast as a character actor on the culinary stage, this long suffering root vegetable's finally ready for a starring role, and it's not in Silence of the Yams. Alton Brown uncovers the deliciousness that is sweet potato.

Crustacean Nation III

What do you do when your live crab runs away from home? If you're Alton Brown, you turn to frozen legs and other packaged crustaceans. As Alton demonstrates, it's not a cop-out, but great eats.

Sometimes You Feel Like A Nut

Whether they're the main ingredient or have a supporting role, nuts have …special needs if we're going to get the most out of them. Alton Brown shares better ways to store and cook with all varieties of nuts.

The Cookie Clause

Join AB for an evening of cookie baking basics, frosting food science and maybe a little reindeer wrangling.

Sausage: A Beautiful Grind

Alton Brown thinks that sausage should be our national dish. Never made your own? Once you know how easy it is, you will. Take a look at grinders, the perfect hunk of pork and the longest piece of protein in the world.

Zen and the Art of Omelet Maintenance

The great American omelet, packed with hunks of raw vegetables and melted cheese. Alton Brown gets Zen with the simply delicious yet simply misunderstood king of egg applications.

The Big Chili

Join Host and cowpoke Gerald P Hobbs (Alton Brown) and his sidekick Rusty as they rustle up a good, honest bowl of red. Along the way, they'll ponder the chili mythology and grind up their own chili powder.

Say Cheese!

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.

Sandwich-Craft

To some it's 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.

Soup's On

A good soup is like a cooking school in a bowl and class is in session for host Alton Brown's nephew Elton. Join the two as they work together to craft an old classic and (perhaps) a new one.

Puddin' Head Blues

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. Tapioca, rice and a tasty instant chocolate pudding are in the offering.

Circle of Life

Everybody loves donuts but nobody seems to make their own...until now. Join Alton as he delves into this country's favorite pastry. Not only will you learn how to make your own you'll find out how the donut really got its hole.

Wonton Ways

The humble wonton skin may look exotic but it's also the most versatile pasta one can invite into the kitchen. Join Alton as he stuffs & folds & fries & steams & bakes up a mess out of this Chinese restaurant standard.

Flat is Beautiful II

Chef/Scientist Alton Brown gives his meat recipes maximum flavor through flatness.

Dr. Strangeloaf

If bread really is the staff of life then isn't it time to take your life into your own hands? Alton Brown thinks so and wants to arm you with the know how you'll knead (get it) to produce your own rustic loaves.

Carrots: A Taproot Orange

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.

Myth Smashers

Sure, cooking is full of rules, sayings, and axioms but do they all hold water? Join host Alton Brown as he sears meat, washes mushrooms, oils the pasta water and tries to blow-up water.

My Big Fat Greek Sandwich

The gyro may just be the perfect sandwich. Too bad you can't make one at home, or can you? Join host Alton Brown as he tackles rotisseries, tzatziki sauce and a pile of broken plates.

Field of Greens

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.

Do the Rice Thing

To most Americans rice means long grain, white grains. But we're missing out on the marvels of short, medium and brown grains. Join Alton as he stirs up a risotto, makes a rice salad and delves deep into a mixed bag of starch.

Stuff It

AB's gone on record as saying the stuff is evil and yet, hundreds of protest letters have him rethinking his position. Can a stuffing be designed that's good for diner and bird alike? Maybe -- if a proper model can be found.

True Grits

Whether you're cooking up a mess of grits or a pot of polenta, cornmeal may just be the most powerful player in the pantry.

Sprung a Leek

Host Alton Brown ponders the leek, the lesser-known member of the Allium family which it turns, can do anything its siblings can do, only better. Don't believe it? Try these onion rings.

Melondrama

Fruit can be tricky stuff and that goes double for melons. Shrouded in mystery and misconception it's true potential is rarely tapped. Join Alton as he attempts to demystify one of the most complex and promising fruits around.

Shell Game

Oysters are a mystery to many and downright spooky to some. Join host Alton Brown as he unravels the secrets of this bivalve, cracks a safe or two and reinvents classic applications like oysters Rock-A-Fella.

Hittin' the Sauce

Alton Brown skips store-bought sauce mixes and simplifies the most common sauce quandaries. With simple tools and some basic chemistry, he creates an elegant Hollandaise sauce and a Pepper Cream Sauce perfect for a Strip Steak.

Art Of Darkness III

What could possibly be more chocolaty than chocolate? Join Alton for his third journey into the world of chocolate...a journey that leads from a simple frosting to the heart of truffles and eventually to home made fudgesicles.

Cuckoo for Coq Au Vin

Alton Brown shows how a fussy French fricassee can fit a modern American lifestyle. All it takes is a chicken, a couple bottles of wine and a little know-how to create a flavorful Coq Au Vin.

Dis-Kabob-Ulated

Does the kabob still have a role 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.

Give Peas a Chance

Alton 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.

Churn Baby Churn, 2

Alton Brown sets out to figure out how to make ice cream himself. After a little investigation of ingredients, Alton cracks the code and makes three flavors: Vanilla Ice Cream, Chocolate Ice Cream and Mint Chip Ice Cream..

Power Trip

Alton Brown 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

Alton Brown 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.

Urban Preservation II: The Jerky

Alton 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 actually cook with it as an ingredient.

Good Eats: Eat This Rock!

Alton Brown takes a loving look at the only rock we eat: salt. Learn what it is, where it comes from, how it makes everything taste better and how to apply it in some unusually delicious ways.

Cobbled Together

Alton Brown makes Rhubarb Peach Cobbler, Blackberry Grunt and Individual Berry Crisps for his shot at joining the prestigious Institute for the Preservation of Culinary Heritage and Authenticity.

Good Wine Gone Bad

Alton Brown 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? Host Alton Brown sure is, and he's going to do something about it.

Great Balls Of Meat

If everyone loves meatballs so much, why are there so many lousy ones? Alton Brown figures out how to build a better ball, puts a muffin pan to new uses and resuscitates that 60s party classic, the Swedish meatball.

Curious Yet Tasty Avocado Experiments

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

Join Alton Brown as he looks into the past, present and future of the very handy pocket pie. As for fillings, how do curry, mango, chocolate and beef stew grab you?

Romancing The Bird (A Good Eats Thanksgiving)

Follow Alton Brown on his mission to throw off the dry turkey curse that's haunted his family for ages. Can he unlock the secrets to a juicy bird that cooks in just two hours before being overrun by meddling kinfolk?

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.

My Pod

The word vanilla has come to mean bland and boring. Strange since this rare pod can only be pollinated one day a year and contains more flavors and aroma than other spices. Alton Brown tries to put vanilla back on its pedestal.

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.

Raising the Bar

Alton Brown sets up the basics of a bar, contemplates ice as an ingredient and prepares the three classic cocktails that open the door to the world of mixology.

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.

Flat Is Beautiful III

Join Alton Brown as he fishes, filets, and feasts on a selection of dishes that wouldn't suit any other fishes.

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.

Shell Game IV (Scallops)

Tales of a monster scallop send Alton to a small town in Maine to investigate. After meeting with the nervous locals, he sets sail with Capt. Squint on his house boat, the Okra.

Olive Me

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.

Behind The Eats

If you're a Good Eats fan, you've seen Alton Brown do it all, but he does have some help when it comes to creating each episode. Alton and the Good Eats crew reveal their thrilling and compelling behind-the-scenes secrets.

TORT(illa) Reform

Why is it then that so few cooks make their own tortillas at home? Alton Brown hopes to reverse the trend by introducing the world to the virtues of Lime Tortilla Chips and Corn Tortillas.

Just Barley

Take away all of the culinary creations of the past 10,000 years and what are you left with? Barley. Alton Brown makes Barley Bread, Barley and Lamb Stew, Baked Barley, Barley Salad and Barley Water.

House of the Rising Bun

Aroma can make us hungry, recall a memory, and even spark an emotion. But can it help sell a house? Alton whips up several tasty breads in search of the secret scent of real estate success.

Cubing A Round

Cube steak: mysterious meat stuff or misunderstood marvel? Alton Brown makes good use of the only meat capable of being knitted together in an attempt to bring country cooking home again.

Good Eats: Down & Out In Paradise

A freak fishing accident leaves Alton Brown washed up on a deserted tropical island. Alton gets by on tropical fruits and one very feisty pig, with Coconut Shrimp with Peanut Sauce, Island Ceviche with Pickled Onions and more.

Water Works I

Alton Brown heads upstream in search of the world's most important ingredient: water.

Water Works II

In his second exploration of the only ingredient pumped directly into our homes, Alton Brown looks at water from the inside out with the help of a friendly water molecule.

Peachy Keen

Alton Brown trades commercial convenience for farm stand flavor and discovers what he's been missing. Perfect for pies, pastries, or to peel and eat, orchard fresh peaches are nothing short of a miracle.

Okraphobia

Culinary superstars come in all shapes and sizes, but none is more misunderstood than the much-maligned Southern mystery known as okra.

Squid Pro Quo II

In many restaurants, calamari has replaced onion rings as the deep fried hors d'oeuvre du jour. So why do so many cooks fail when it comes to cooking calamari?

Pop Culture

Alton Brown takes a trip to the past to uncover the origins of popcorn, reveals the best corn for the job and leaves no kernel unpopped in his search for the perfect popper.

Major Pepper

If salt is a culinary superhero, does that make pepper its sidekick? Alton Brown takes a closer look at the king of spices, goes in search of the perfect peppermill and examines the properties of pepper's essential oils.

Fry Turkey Fry

Alton Brown takes on the new American tradition of deep-frying the big bird in an effort to prevent future backyard disasters from flaring up.

Pantry Raid 6: Lentils

Packed with fiber, minerals and a steak's worth of protein, the lentil is one of the oldest and most versatile players in the pantry. Alton Brown makes lentil soup, lentil salad and lentil cookies...yes, cookies.

Tortillas Again

Alton Brown finds himself in a fix when a local cooking club pickets his house protesting the fact that he doesn't use enough leftovers.

Bowl O' Bayou

Alton Brown breaks down the whole concept of Gumbo, clarifies the differences between Cajun and Creole, and explains the importance of roux in this classic dish.

Fowl Territory

Alton Brown shares his favorite weeknight meal, Cornish game hen, with an eye on food safety.

Fruit 10 From Outer Space (Pomegranates)

Alton Brown explores an alien fruit: the pomegranate. As he dissects this mysterious fruit, he reveals a variety of uses for all of the pomegranate's juicy goodness.

Corn The Beef

Alton Brown makes a traditional corned beef to rival any deli serving in New York City. From selecting the proper cut of meat to pickling or corning it, Alton will serve two classic recipes.

Espress Yourself

Alton Brown explains how the beans, the grind, the machine and the hand make up the essential components in brewing the perfect cup of espresso.

American Classic I: Spinach Salad

AB examines his recipe for Spinach Salad with Warm Bacon Dressing ingredient by ingredient, tracing the history of how each element became part of the traditional and tasty salad.

Milk Made

Of all the edibles on Earth, only milk exists solely to be food says Alton. Join him as he dips into the liquid miracle that is milk in search of its secrets, and whether or not it's safe to drink straight from the source.

Pretzels Logic

The pretzel, once a delicious treat, has sadly been twisted into the edible equivalent of cardboard.

Coconut Cake Revival

Is it possible to make great cake with coconut from a can? Should you even try? Alton Brown wants to know, and he's willing to crack open as many nuts as it takes to make a slice of paradise on a plate.

Sub Standards

Whether filling in for your French teacher or your favorite spice, substitutes can be every bit as successful as the original.

Fishing Whole

Scales, tails, and eyes oh my! Who's afraid of whole fish? Not Alton Brown. Alton confronts your fishy phobias head-on as he roasts, planks, and fries up a few good (whole) fish.

Withering Bites

Dried fruit may not be glamorous, but what it lacks in fashion, it more than makes up for in flavor and versatility. Before your good fruit goes bad, take a tip from host Alton Brown and dry it.

Stew Romance

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?

Dill-icious

Join host Alton Brown as he helps a humble cucumber fulfill its culinary destiny of becoming a pickle.

Peanut Gallery

A little ghostly inspiration is all Alton Brown needs to turn a handful of peanuts into some seriously good eats.

Bean Stalker

Join our intrepid host, Alton Brown, as he reinvents the classic green bean casserole just in time to save the holidays.

Kinda Blue

Join host Alton Brown as he reveals the secret to turning this summer superstar, the blueberry, into a year-round treat.

Puff the Magic Mallow

From their swampy origins to modern machine molds, host Alton Brown shares the sweet, sticky science behind homemade marshmallows.

American Slicer

Join host Alton Brown as he explores what it takes to stay sharp in the kitchen and demystifies the relationship between the cook and his cutlery.

The Wing and I

The Wing's the thing as AB prepares America's most ubiquitous of bar foods Buffalo chicken wings.

Apple of My Pie

An American classic is revisited when Alton Brown makes everybody's favorite -- the apple pie.

If It Ain't Broccoli Don't Fix It

It may be the bane of children and presidents, but broccoli is a nutritional superfood. Alton Brown as he transforms broccoli from limp and bitter to crisp and delicious, making Fresh Broccoli Salad, Pan Steamed Broccoli and more.

The Alton Crown Affair

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.

Honey I Shrunk the Cake

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.

Going Dutch

The power might be out but that doesn't stop host Alton Brown from breaking out the cast iron and using his hearth and his grill to whip up some very good eats.

Cran Opening

Alton Brown takes us from the bog to the bar as he explores the many uses of that all-American super fruit -- the cranberry.

Popover Sometime

Armed with one simple yet versatile basic popover recipe, Alton Brown creates a variety of dishes from a breakfast Dutch Baby to the classic dinner Yorkshire Pudding with Roast.

Celeryman

Celery is not just for peanut butter anymore as host Alton Brown explores the only common plant that can be used as a vegetable, a starch, an herb and a spice.

Tuna, Surprise!

An animated icon visits host Alton Brown and challenges him to raise the bar on canned tuna above the usual casserole or tuna salad sandwich.

There Will be Oil

Edible oils offer a wide range of flavors and qualities, enough to confound any cook, so Alton Brown untangles these potent hydrocarbons and puts them to good use in the kitchen and the car.

Frozen Cache

Alton Brown elevates the humble home freezer from its usual role as a dumping ground for leftovers into a powerhouse for proper food preservation.

Oh My, Meat Pie

Alton Brown tells the tale of an ancestor's journey to the New World by way of a curious meat pie shop. He explores the origins and preparation of shepherd's pie and mincemeat.

Et Tu Mame

That culinary chameleon, the soybean, turns up as edamame when host Alton Brown takes it from the sushi bar and into the kitchen.

Flat is Beautiful IV: Going Crackers

Although some people believe that crackers come only from boxes, host Alton Brown proves that the humble cracker is vastly improved by a homemade approach.

American Classics III: Creole in a Bowl

Alton Brown explores the historical and cultural influences behind a New Orleans classic.

Switched on Baklava

Phyllo dough can be finicky, but Alton Brown tames this difficult pastry to create the wonderfully layered dessert baklava.

Ginger: Rise of the Rhizome

When a fairy tale figure seeks Alton Brown's help in spicing up his personality, it leads to the exploration of that zesty rhizome ginger.

A Cabbage Sprouts in Brussels

Reluctantly agreeing to help refurbish the reputation of Brussels sprouts, Alton Brown discovers that with the proper preparation, they can make a surprising range of delicious meals.

Orange Aid

Oranges aren't just for juice anymore as Alton Brown explores their symphony of flavors to create a classic drink, a tasty topping and a creamy cold dessert.

Pantry Raid X: The Dark Side of the Cane

Long before refined sugar, molasses was the sweetener of choice. Alton Brown digs deep in the pantry to resurrect this historic and versatile syrup.

Gills Gone Wild

Wild salmon can be a shock to the budget, but Alton Brown proves that it's worth every penny if properly and simply prepared.

Crustacean Nation IV: Crawfish

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

Tamale Never Dies

Quite possibly the original convenience food, tamales are ancient and delicious. Host Alton Brown on a historical and tasty exploration of these tempting treats.

American Classics IV

Although usually considered an Italian dish, Meat Sauce and Spaghetti proves to be an American classic as host Alton Brown explores its origins.

Tender is the Pork

Looking for an alternative to chicken? Host Alton Brown turns to the pork tenderloin as a delicious yet low-fat substitute for the ubiquitous bird, making Grilled Pork Tenderloin and Pork Wellington.

Undercover Veggies

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

Feeling Punchy

Despite its long and noble history, punch rarely receives the respect it deserves, so host Alton Brown begins a quest to return the drink to its rightful culinary position.

Good Eats 10th Anniversary

To celebrate Good Eats going double digits, Alton Brown and company put on a live variety show full of lively conversation, a trivia game show, a parade of guests, and one very strange birthday cake.

Another Man Food Show: Breakfast

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

Fermentation Nation

Most people think of beer and wine only as drinks, but host Alton Brown thinks outside the bottle and uses them as key ingredients in Lamb Shoulder Chops with Red Wine and Beer Bread.

American Classics V: A Pound of Cake

The pound cake may have been born in Britain, but host Alton Brown considers it to be an American classic. He explores the history and preparation of this delicious dessert.

The Once and Future Fish

Concerned about the impact of overfishing, host Alton Brown explores tasty and extremely sustainable farm-raised trout.

The Proof is in the Pudding

Host Alton Brown breaks into the liquor cabinet, not to concoct a drink but to examine the uses of alcohol in food preparation.

Good Eats: 'Twas The Night Before Good Eats

A dark holiday night finds Alton Brown visited by a series of culinary spirits who drive him to prepare long-lost yuletide classics.

Live and Let Diet

Alton Brown explains how eating from the four basic food groups helped him lose 50 pounds without going on a diet.

Raising the Bar Again

Join Alton Brown as he deconstructs the margarita and the bloody Mary and reconstructs them with a classic formula, Good Eats style.

The Ballad of Salty and Sweet

Host Alton Brown examines ways to supercharge desserts with salt. Bacon praline, anyone?

It's a Pan, It's a Dish, It's Paella

Alton Brown demystifies the Spanish pan and the rice dish it's famous for.

The Curious Case of Curry

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

Don't Be Chicken Of Dumplings

Host Alton Brown takes on the classic American dish that divides the country -- and his family.

The Catfish Will Rise Again

After confessing a deep love of catfish, host Alton Brown sets out to modernize its culinary image.

Porterhouse Rules

Alton Brown explains everything about this legendary cut-o-cow and how to get steakhouse results at home for way less than steakhouse prices.

Grillus Domesticus

If you own a grill, sooner or later you're going to put some chicken on it -- it's inevitable. And odds are good you won't be happy with the results, unless of course you watch Alton Brown prepare Ring of Fire Grilled Chicken.

Age Of Asparagus

Alton Brown shares everything about buying, storing and cooking the first vegetable of the season: asparagus. He even investigates the science behind that ... um ... funny smell.

Little Big Lunch: Eggs Benedict

When it comes to brunch, eggs Benedict is king. But it can be a finicky dish, so Alton Brown tears it down and rebuilds from the ground up.

Flat is Beautiful V

Thin and crispy artisanal wood-fired pizzas are nearly impossible to manage at home, but with sound science and a good grill, Alton Brown shows how to come close to perfection.

Yes We Have No Banana Pudding

Banana pudding fans will have a reason to smile after Alton Brown shares his recipes for two kinds of this silky Southern dessert. Cool and cream-topped or warm with a crown of meringue, Alton does it right.

American Classics VIII: Tacos

It may have been born in Mexico, but today's taco is a concept as American as apple pie. Alton Brown refurbishes two particularly tarnished variations on the theme.

Fry Hard III: Fry, Tempura, Fry!

Alton Brown takes on the most mythical form of frying known to modern man: tempura. He dives into the history and science of this Japanese masterpiece of fried foods.

Oat Cuisine II

Alton Brown helps you get more oats in your diet with some very surprising culinary incarnations, including Oat Waffle, The Oatiest Oatmeal Cookies Ever, Leftover Oatmeal Bread and Refresco de Avena.

All Hallows Eats

Alton Brown decides to put the "trick" into his treats with three sinister twists on classic Halloween candies: Popcorn Balls, Candy Corn and Atomic Apples.

Squash Court II

Alton Brown turns a surprising glut of summer squash into a feast, preparing Frozen Summer Squash, Zucchini Ribbon Salad, Overstuffed Pattypan Squash and Crookneck Squash Frittata.

American Classic IX: Pumpkin Pie

Host Alton Brown delves into the fall classic -- pumpkin pie -- taking it back to Plymouth and then forward into the future.

Egg Files VII: Meringue

Alton Brown delves into three classic meringue-based desserts: Baked Alaska, Pavlova and Oeufs a la Neige.

Pantry Raid XIII: Destination Chickpea

Alton Brown takes the pantry meal to the Near East, showcasing chickpeas in hummus and falafel.

Devil of a Cake

Alton Brown tangles with the dark force of cocoa powder to create a high-quality devil's food cake and its crimson kin, red velvet cake.

A Bird in the Pie is Worth Two in the Bush

Chicken pot pie is a medieval classic that's fallen into disrepair due in large part to our willingness to let factories do the baking for us. Alton Brown looks at three different ways to fix this sad state.

Use Your Noodle IV: Lasagna

Most American lasagna delivers more consternation than comfort, but Alton Brown is putting lasagna back in its place with Slow Cooker Lasagna and Lasagna Noodle Kugel.

Waiter, There's a Fish in My Soup

Bouillabaisse may be a scary name, but the soup it represents doesn't have to be. In fact, if you're willing to buy some decent fish and master a few basics, it can most definitely qualify as Good Eats.

The Proof is in the Bread Pudding

Alton Brown uses a scientific secret formula in an attempt to devise the definitive bread pudding, sharing recipes for Chocolate Bread Pudding and Spiced Bread Pudding.

Roll Call

Alton Brown harnesses the power of yeast to put classic rolls -- Parker House Rolls and Butter Flake Rolls -- back onto the American dinner table.

The Caul of the Flower

Alton Brown makes amends for having insulted the odd ball of the cabbage family with Cauliflower Slaw, Cauliflower Say Cheese and Broiled Curried-flower.

Use Your Noodle 5

Alton Brown investigates the culinary possibilities of Asian noodles while making Thai Shrimp Spring Rolls, Dan Dan Noodles and Ants in Trees.

Good Eats: Right On Q

Alton Brown takes viewers on an hour-long journey into the savory world of tasty home-smoked pork products.

Alton's Countdown to T-Day

Many years after changing Thanksgiving history forever, Alton Brown and the Good Eats crew take one final shot at the biggest food holiday of the year.

Turn On The Dark

Join host Alton Brown for an hour long special revealing the secret power of dark chocolate.

American Classics X: Chicken Parm

Alton Brown makes the argument that Italian food was actually invented in America, and that Chicken Parmesan is the dish where it all began. Yet, an Italian canned tomato makes it all possible.

Every Grain Old Is New Again

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.

Hittin' the Sauce II

No matter how good of a cook you are, sooner or later your seafood is going to let you down. Alton Brown has the sauces that will save your dinner every time.

Immersion Therapy

The immersion circulator has made a big difference in the food world, and Alton Brown makes an argument for having one in every kitchen for dishes such as the perfect rump roast, cheesecake and a killer liqueur.

My Shakshuka

Alton Brown takes a deep dive on one of the most internet-famous dishes of the decade by way of a famous film from the 1940s. He also takes a closer look at preserved lemons and homemade harissa.

Let Them Eat (Icebox) Cake

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.

Rich Little Poor Boy

One of America's most storied sandwiches gets a historic rethink and a technical do-over, from the oysters to the bread and everything in between. Alton Brown also makes an argument for shucking.

Raw Ambition

Alton Brown journeys through the history and science of the greatest of all raw meat dishes: steak tartare. Oh, and there's poke too!

Date Tripper

Alton Brown reveals everything you need to know to get dates into your culinary life, including three recipes for the 1960s classic "Devils on Horseback" and a very "scrummy" Sticky Toffee Pudding.

Wild Yeast Risin'

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.

The Turkey Strikes Back … Again

Turkey may be the most versatile of the New World critters, but for some crazy reason, we only roast it at the holidays. Alton Brown puts an end to that with three turkey recipes we should be making year-round.

Holiday Spirit(s)

If your family is anything like Alton Brown's, it's easy to understand how one might overdo it at the holidays. The trick is to stick with these low-alcohol beverages. The flavors will knock you out, but the proof won't.

Whole Latke Love

Alton Brown delves into the history of and techniques for this classic Hanukkah dish which, believe it or not, was originally made with a famous Italian cheese.

Marrow Minded

Bone marrow isn't just for fancy gastropubs. Alton Brown delivers everything you need to know to enjoy "God's butter" at home.

In Cold Brew

Alton Brown proves that brewing cold opens all-new dimensions of coffee enjoyment. And no, iced coffee isn't the same thing.

Flat Is Beautiful VI: Fry Bread, Fry

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

Immersion Therapy II: Gone Fishing

Alton Brown reveals the best way to cook fish: Put it back in the water ... in a bag!

Bibimbap 'Til Ya Drop

Alton Brown takes on the famed "mixed rice" dish of Korea. Yes, it takes a little work, but it's worth it.

Pantry Raid XIV: Deep Sea Green

Alton Brown dives into the world of dried seaweeds and makes a case for why they should really be in your pantry.

Bagel Attraction

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

Fermentation Man

When civilization crumbles, who ya gonna call to help get good eats on the table? Lactic acid bacteria, of course.