Good Eats

The Fungal Gourmet

Alton Brown takes mushrooms from mystery to kitchen staple with The Fungal Saute and That Ol' Cap Magic.

Crustacean Nation

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

Crust Never Sleeps

Alton thinks that the crust is the best part of his No Pan Pear Pie. Watch as he does battle with tender and flaky with the help of good science to make the crust of his dreams.

Daily Grind

Alton Brown want you to be excited when meatloaf is for dinner, plus other ground beef techniques. On the menu: Good Eats Meatloaf and Burger of the Gods.

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. Recipes include: Broiled Chokes, Fondue Vudu and Big Cheese Squeeze.

Citizen Cane

Cooking with sugar isn't difficult but Alton Brown thinks that chefs make it seem hard so that you're really impressed with restaurant dessert. Well, "Good Eats" is out to show how easy and delicious sugar is -- and can be -- with Banana Splitsville and Burned Peach Ice Cream.

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 Free Range Fruitcake.

Fry Hard

Fry is not a dirty word. Alton Brown wants to show that proper know-how allows everyone to make healthy, delicious and safe fried foods, including his take on Chips and Fish.

True Brew

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

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

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, including 10 Minute Apple Sauce; Baker, Baker; It's a Wonderful Waldorf.

A Rib for All Seasons

Trapped on a desert island, Alton Brown is eating ribs. Let him show you the way, the truth and the light about ribs, with Who Loves Ya Baby-Back.

Urban Preservation I: Jam Session

Nobody seems to make jam anymore and Alton Brown has wondered why. It is a time-honored tradition that's easy and delicious. Alton is on a mission to make canning common again! Using good science and easy methods, Alton will show you how to be Spiced Blueberry Jammin'.

Ear Apparent

Alton Brown shops, shucks and shares the history and methods of the summer fave -- corn. He highlights the sweetness of corn with Better Than Grannie's Creamed Corn, Creamed Corn Cornbread and Plain Brown Popper.

Mission: Poachable

Alton Brown 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 has recipes for The Frenchman's Bass, Poached Egg Tips, Catfish au Lait and GE Court Bouillon.

Mussel Bound

There are a lot of bivalves to eat out there but if he had choose one, Alton Brown would choose mussels. Join Alton as he takes the blue shelled mollusks from bay to plate with Mojo Moulies, buys a steaming rig and ponders cooking wine.

Flap Jack Do It Again

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

Head Games

Join Alton Brown as he gets inside cabbage's head and comes out with a better understanding of what makes this potentially troublesome vegetable tick. Side trips include "cutting board blues" and a quick trip through cabbage history. With recipes for Shred, Head, Butter and Bread plus Home of the Braise.

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, sure it's healthy, but fermented bean curd is also Good Eats. Armed with a little knowledge, and a decent blender, Alton Brown shows that it's a snap to convert this pale paste into everything from pie filling to a pan-fried main course. Recipes include: Fillet O'Fu, Tall and Tangy Tofu Thangy, Moo-Less Chocolate Pie and No Guilt Caesar.

The Case For Butter

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, like Compound Butter, Raymond Beurre Blanc and Honey Butter.

Grill Seekers

Grilling is not only an American right, it's a duty, and one that Alton Brown takes seriously. Join him as he shops for a grill, fires the right fuel, makes paste, ties the knot and helps a Leg of Lamb find its true purpose in the world.

Three Chips for Sister Marsha

Alton Brown'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.

Flat Is Beautiful

Alton Brown claims we won't be satisfied with pizza until we've taken matters into our own hands. Rise high into the world of yeast and learn how (and why) to lay tiles in your oven. With Alton's recipe for Pizza Pizzas.

Egg Files II: Man with a Flan

Alton Brown steers his continuing egg-vestigation through the world of baked custards from Refrigerator Pie to the much misunderstood creme caramel (Flandango).

What's up Duck

Alton Brown wants to make duck a regular dish. He reveals how to convert a rock hard duck into a crispy delight (dubbed Mighty Duck) while teaching more than you could ever want to know about thermodynamics.

American Pickle

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. Recipes include: AB's B and B's, Firecrackers, Kinda Sorta Sours, Hurry Curry Cauliflower and Summer Fruits.

The Remains of the Bird

A sudden blizzard strands Alton Brown and the rest of the Good Eats crew for days with nothing to eat but leftovers from Thanksgiving. He comes up with In a Cranberry Jam, Turkey Re-Hash, Tart Cranberry Dipping Sauce, Bird to the Last Drop and Sweet Corn Bread Pudding.

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. Recipes include Salsa and Spicy Pineapple Sauce.

A Chuck For Chuck

From ordinary chuck to sublime, melt-in-your-mouth flavor: Alton Brown demonstrates how to make 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 host Alton Brown as he demystifies the buying, handling and cooking of the briny bug that put the surf into the surf-n-turf, with his Stuffed Lobster.

Where There's Smoke There's Fish

On one level, the marriage of fish and smoke might seem odd, but it's one of the easiest things you can do with a grill. Alton Brown has the lowdown on woodchips, shares even more about brining and plays around with some weeds while making Smoked Salmon.

In The Bulb of the Night (Garlic)

Meet Count Vlad and discover the miraculous properties of the humble bulb, garlic. Alton prepares 40 Cloves and a Chicken and Vlad's Very Garlicky Greens.

Ham I Am

Cured, smoked, raw, brined or fresh, Alton Brown gets the juices going for some good old American ham. With recipes for Country Ham and City Ham.

True Brew 2: Mr. Tea

Alton Brown takes serious tea drinking seriously and all the dirt on the world's number two beverage as he makes the Perfect Cup of Tea and Sweet Tea.

Puff the Magic Pastry

Alton Brown examines the laminated pastry that's always fast and always tasty. Don't be afraid, the store bought stuff can deliver the puff. Recipe includes Fruit Tart, Stacked Puff Pastry with Cherries and Salmon Turnovers.

Mayo Clinic

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

Pressure (Pressure Cooking Broth)

Alton Brown shares the scientific theory behind capturing meaty goodness in liquid form and why the pressure cooker makes a great Beefy Broth (Don't worry, they don't explode any more).

Pantry Raid 4: Comb Alone (Honey)

Honey is the most mentioned food in the Bible: The only food produced for us by animals. It's a sweetener, it's an antiseptic, it's amazing. Alton Brown shows just how amazing with his recipes for Honey Plums, Honey Mustard Dressing, Sweet and Sour Dessert Sauce and Aunt Verna's Orange Cake.

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. Alton Brown shops for cake pans and teaches everything you need to know to keep your foam from flopping and produce a heavenly Angel Food Cake.

Oat Cuisine

Following a heart attack and near-death experience, Alton Brown seriously into oatmeal. Alton examines crock pots, makes honest granola, teaches about fiber and nutrition and makes the universal baked dessert topping. On the menu: Overnight Oatmeal, Steel Cut Oatmeal, Granola and Haggis.

Send in the Clams

No bivalve is more American than the clam nor is any other shell-dweller more versatile in the kitchen. Alton Brown instructs on the ins and outs of clam identification, how to decide which ones to use where, buying a clam opening device and make a wicked chowder. Recipes include Clams on the Half Shell with Fresh Mayonnaise, Radonsky for the New Millennium and Clam 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. On the menu are Crepes, Crepe Quiche Lorraine, Crepes Suzette and Mushroom Crepe Cake.

Squash Court

Winter squashes confuse and confound for no other reason than there are so darned many of them. Alton Brown offers advice on how to shop, store and cook a plethora of gourdy recipes, including Butternut Dumpling with Brown Butter and Sage, Squash Soup and Pumpkin Bread, 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 of course: cheddar cheese. He prepares Baked Macaroni and Cheese, Stove Top Mac-n-Cheese and Next Day Mac and Cheese "Toast."

Berry From Another Planet (Eggplant)

The aliens among us are eggplants and they are delicious -- really. Alton Brown creatively instructs on how to shop for and store different varieties of eggplant, evaluate bread crumbs and celebrate the vegetable peeler. Alton prepares Eggplant Pasta, Baba Ghannouj and Eggplant Steaks.

Art of Darkness II: Cocoa

Alton Brown gets the dirt on Dutch processing and the dead Dutch guy who invented it, chooses a few powders and then applies them to Hot Cocoa, Cocoa Brownies and homemade Cocoa Syrup.

Deep Space Slime

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 his Panna Cotta Brain with Cranberry Glaze, Cinnamon Cherry Heart, Spooky Edible Eyes and Sparkling Gingered Face taste real good.

Cheesecake

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

Family Roast

As the holidays approach, Alton Brown ponders the perfect roast beef, meets with a butcher, comes to terms with aging, learns about ovens and radiant heat, discovers new ways to have fun with flower pots and produces Dry-Aged Standing Rib Roast with Sage Juz -- 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. AB's power play: bacon -- from scratch. With recipes for Soy Honey Brine, Scrap Iron Chef's Bacon, Bacon Vinaigrette with Grilled Radicchio, Honey Mustard Cure, Red Pepper Brine and Molasses Black Pepper Cure.

Squid Pro Quo

Alton Brown finds himself catering a tailgate party for a group of folks out to catch a glimpse of a mythical sea monster. To commemorate the event, Alton prepares his favorite tailgate-able sea monster, the squid, in his Squid Vicious recipe.

This Spuds for You, Too

Alton Brown, ever the Spud Stud, cooks up homey Leftover Baked Potato Soup, creamy Cold-Fashioned Potato Salad and a spectacular Swiss Potato Roesti. 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. He turns out Gold Cake and Cocoa Whipped Cream.

Use Your Noodle 2

Stuffed pastas like Ravioli and Tortellini are much loved but seldom made. Host Alton Brown intends to put that to an end by demystifying noodles and filling alike. Plus, how an ironing board can help.

Egg Files 5: Souffle-Quantum Foam

The word souffle 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 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 Fresh Yogurt up, like in Thousand Island Dressing, Lemon-Ginger Frozen Yogurt, Yogurt Cheese, Herb Spread, or Tarragon Yogurt Sauce.

Casserole Over

When a Sunday drive goes bad, host Alton Brown finds himself pushing the limits of his casserole knowledge to free his dog from an angry group of church ladies. Recipes include: Garlic Shrimp Casserole, Broccoli Casserole and Curry Chicken Pot Pie.

Salad Daze II: The Long Arm of the Slaw

Chef 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, Onion Dip from Scratch, and Hot Spinach and Artichoke 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 it because it's got a scary name: Pate a Choux. Join host Alton Brown as he takes the steamy dough from cream puff to Funnel Cake and beyond.

Strawberry Sky

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. Alton even holds a quick lesson on the power of antioxidants. Recipes include: Clotted Cream, Macerated Strawberries, Strawberry Pudding and Frozen Strawberries.

Chops

Host Alton Brown yearns for the juicy chop of yesterday and he intends to get it with his Stuffed Grilled Pork Chops. Alton pays a visit the neighborhood butcher, picks up stuffing tips (no, stuffing is not evil) and shares more than you ever wanted to know about propane.

Amber Waves

All you need are yeast, barley and hops and Alton Brown will show you the rest as he brings them altogether for some special homemade Good Brew. It's fun and easy. Cheers!

The Icing Man Cometh

Cake is dandy but let's face it, without frosting it's just sweet bread. With tools straight from his local hardware store, host Alton Brown builds a better Buttercream and constructs a layer cake from the ground up. Plus, Ganache and Writing Chocolate.

Beet It

The beet has long been feared by memories of pickled red wedges served straight from the can, but Alton Brown's here to say that beets are good eats! Coming to this ruby root's defense, our trusty host suggests one approach this veggie with an open mind and a good pair of gloves! With recipes for Pickled Beets, Glazed Baby Beets and Beet Green Gratin.

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. With Alton's recipe for Chimney Tuna Loin.

Fit To Be Tied

Since childhood, Alton Brown's had a soft spot in his appetite for roulades, like Braciole and Fish Roll with Compound Butter. 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's getting down to the heart of artichokes. Pick up tips on storing, prepping, cooking and eating this giant flower bud, as well as how to make your own Herb Oil to marinate them in. Plus recipes for Broiled Chokes and Artichoke Pasta Salad.

Tomatoes

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

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, resulting in a delicious Pulled Pork.

Raising The Steaks

Host Alton Brown returns to the scene of episode one to re-think the great American steak. Do you have to lay out a bunch of presidents just to eat like one? Not if you know where to steer on a steer. With recipes for Sirloin Steak and Skirt 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

From better croutons to your basic breakfast shingle, toast is an example of good eats that could usually be a whole lot better. Alton Brown takes on Bruschetta, French Toast and Welsh Rarebit.

Fudge Factor

It turns out the secret to producing Chocolate Fudge, the archetypal American candy, doesn't lie in the power of chocolate but in the power of crystals. Host Alton Brown helps you to grow your own.

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. Alton Brown offers many applications for these grains, including Mushroom Wheat Berry Pilaf, Bulgur Gazpacho, Steamed Couscous, Basic Cooked Wheat Berries, Wheat Berry Tapenade and Cherry Couscous Pudding.

Spice Capades

Join host Alton Brown for 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 while Alton prepares Curry Powder Blend, Broiled Salmon with AB's Spice Pomade, Vegetable Curry, plus Dried Pear and Fig Compote.

Herbal Preservation

Host Alton Brown 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. With recipes for Parsley Salad and Tarragon Chive Vinegar.

The Man Food Show

Just in time for the big game, Alton Brown has a show all about food best consumed in a recliner: real, honest-to-goodness Corn Dogs and Mini Man Burgers.

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. Pouch cookery may have ancient origins but it may just be the key to your future food. Recipes include: Vanilla Sugar, Red Snapper en Papillote, Salmon Fillet en Papillote with Julienne Vegetable, Ramen Shrimp Pouch and Stone Fruit Pouches.

True Brew IV: Take Stock

Some folks may think of homemade stocks as culinary anachronisms, but host Alton Brown thinks they're the best edible investment in town. Follow him as he buys the perfect stock pot and brews up Chicken Stock and Chicken Noodle Soup.

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, host Alton Brown plans to change all that, with recipes for Blueberry Muffins and English Muffins.

Tricks For Treats

Despite the fact that Americans spend billions a year on manufactured treats, truth is, great candy starts in the home. Join host Alton Brown as he explains the trick to treats like Chocolate Taffy, Peanut Brittle and Acid 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, with recipes for Sweet Potato Pie, Chipotle Smashed Sweet Potatoes and Sweet Potato Waffles.

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 products. These Crab Cakes or Fritters, Marinated Crab Salad, Ghee and Steamed Alaskan King Crab Claws are far from a cop out -- they're good eats!

Sometimes You Feel Like A Nut

Whether they're the main ingredient or a supporting player, nuts have needs -- 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. Recipes include: Pistachio Fruit Balls, Cashew Sauce, Macadamia Nut Crusted Mahi Mahi, Macadamia Nut Crust, Pistachio Mixed Herb Pesto.

The Cookie Clause

Santa Claus is coming to town, and unless Alton Brown can bake up the perfect holiday cookie he's going to find himself on the wrong end of the big guy's list. Join AB for an evening of cookie baking basics, frosting food science and maybe a little reindeer wrangling. Recipes include: Sugar Cookies, Chocolate Peppermint Pinwheel Cookies and Royal Icing.

Sausage: A Beautiful Grind

Host Alton Brown thinks that sausage should be our national dish. Never made your own? Once you know how easy it is, with Alton's recipes for Breakfast Sausage and Italian Sausage, 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

Host Alton Brown gets zen with the simply delicious, yet simply misunderstood, king of egg applications, the Omelet. Also includes recipes for Omelet for a Crowd and Frittata.

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 Pressure Cooker Chili. Along the way, they'll ponder the chili mythology, grind up AB's Chili Powder (that's chili with an i) and do some serious work under pressure.

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 Cheese Soup, Parmesan Crisps crackers, and Fromage Fort, a spread to end all spreads.

Sandwich-Craft

A sandwich can be 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, making Pan Bagnat, Roasted Vegetable Spread and Cuban Sandwich.

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, Garden Vegetable Soup, and (perhaps) a new one, Grape Gazpacho.

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 Pudding, Indian Rice Pudding, Chocolate Pudding and a tasty Instant Chocolate Pudding Mix are in the offering.

Circle of Life

Everybody loves doughnuts but nobody seems to make their own -- until now. Join host Alton Brown 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 doughnut really got its hole. Recipes include: Yeast Doughnuts, Doughnut Glaze and Chocolate Doughnut Glaze.

Wonton Ways

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

Flat is Beautiful II

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

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 to produce your own rustic loaves. With Alton's recipe for Very Basic Bread.

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 Glazed Carrots and Carrot Slaw to Carrot Cake 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 when making Gyro Meat with Tzatziki Sauce.

Field of Greens

Host Alton Brown shows how to turn fiend to friend when he takes on dark leafy greens, making Mustard Green Gratin, Pot O'Greens and Lemon Sesame Glazed 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 host Alton Brown as he stirs up a Wild Mushroom and Asparagus Risotto, makes a Brown Rice Salad, cooks Baked Brown Rice and delves deep into a mixed bag of starch.

Stuff It

Alton Brown'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. Alton prepares Stuffed Squash and Turkey with Stuffing.

True Grits

Whether you're cooking up a mess of Cheese Grits or a pot of Savory 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 a Pineapple Upside-Down Cornmeal Cake.

Sprung a Leek

Host Alton Brown ponders the leek, the lesser-known member of the Allium family which can do anything its siblings can do, only better. Don't believe it? Try Alton's Leek Potato Soup, Grilled Braised Leeks or Leek Rings.

Melondrama

Fruit can be tricky stuff and that goes double for melons. Shrouded in mystery and misconception its true potential is rarely tapped. Join host Alton Brown as he attempts to demystify one of the most complex and promising fruits around. With recipes for Hot Melon Salad and Melon Sorbet.

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. With recipes for Horseradish Cream Sauce, Baked Oysters Brownefeller and Oyster Soup.

Hittin' the Sauce

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

Art Of Darkness III

What could possibly be more chocolaty than chocolate? Join host Alton Brown as for his third journey into the world of chocolate: a journey that leads from a simple Ganache Frosting to the heart of Chocolate Truffles and eventually to homemade Good Eats Fudgepops.

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

Alton Brown shows that with the right ingredients, the right skewers, the right heat and the right mindset, kabobs still have a role to play in the modern culinary carnival, making Spicy Beef Kebabs and Vanilla Lime Pineapple Skewers.

Give Peas a Chance

Alton Brown 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. Alton tempts him with Green Peas with Cheese and Herbs, Curried Split Pea Soup and Split Pea Burgers.

Churn Baby Churn, 2

Alton Brown 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, Alton cracks the code, making Vanilla Ice Cream, Chocolate Ice Cream and Mint Chip Ice Cream.

Power Trip

Alton Brown looks at the nutritional challenges of making his own energy bars, and concocts a Protein Bar, a Granola Bar and a Brown Rice Crispy Bar.

Wake Up Little Sushi

Alton Brown investigates the ins and outs of ordering, eating, shopping for and even making basic sushi. With plenty of history thrown in, Alton offers recipes for Sushi Rice and California Rolls.

Urban Preservation II: The Jerky

Alton Brown 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 cook with it as an ingredient in Jerky Tomato Sauce.

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: Beef Tenderloin in Salt Crust, Salt Roasted Shrimp, Perfect Fingerling Potatoes and Sauerkraut.

Cobbled Together

After years of applying, Alton Brown is finally getting a shot to join the prestigious Institute for the Preservation of Culinary Heritage and Authenticity. He just needs to prepare a dessert for a special dinner. He makes Rhubarb Peach Cobbler, Blackberry Grunt and Individual Berry Crisps.

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 and some darned clever ways to get it into your food, including Grilled Romaine and Sauerbraten.

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. Learn how to build a better batter, pick the right iron and find out what waffles and church have in common. On the menu: Basic Waffle and Chocolate Waffle.

Great Balls Of Meat

Join host Alton Brown as he figures out how to build a better meatball, puts a muffin pan to new uses in his Baked Meatball recipe and resuscitates that 60's party classic, Swedish Meatballs.

Curious Yet Tasty Avocado Experiments

Although the avocado is best known for its starring roll in guacamole, Alton Brown shows how this multifaceted culinary actor can also take on rolls usually played by eggs, butter and even shortening, with Avocado Ice Cream, Avocado Buttercream Frosting and Avocado Compound Butter.

A Pie in Every Pocket

Join host Alton Brown as he looks into the past, future and present 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 turkey that cooks in just two hours before being overrun by meddling (not to mention uninvited) kinfolk? On his menu: Good Eats Roast Turkey, Tart Cranberry Dipping Sauce and Sweet Corn Bread Pudding.

School Of Hard Nogs

Good Eats takes its first serious (sorta) look at the cocktail world by diving into the famed, holiday quaff, Eggnog. Learn the techniques that make it tick, what to do with the leftovers (Eggnog Ice Cream, anyone?), and take a peek into the tasty world of bourbon.

My Pod

The word vanilla has come to mean bland, boring, commonplace, but Alton Brown is on a mission to put rare, aromatic vanilla back on its pedestal. With recipes for Creme Brulee, Fruit Salad with Vanilla Dressing and Vanilla Poached Pears.

Tender Is The Loin 1

Beef tenderloin is one of the most luxurious and expensive cuts of critter known to man. Alton Brown investigates where this cut comes from, how to buy it and how to prepare Steak au Poivre to get your money's worth out of it.

Raising the Bar

The cocktail is a truly American art form that few Americans know much about. Alton Brown 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: Mint Julep, Daiquiri and AB's Martini.

Tender Is The Loin 2

Alton Brown completes his strategy of getting your money's worth from the luxurious cut of meat known as beef tenderloin. Alton offers the legends and preparations for Beef Carpaccio, Stuffed Tenderloin, Center Cut Tenderloin Roast and Chain of Bull Cheese Steaks.

Flat Is Beautiful III

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: Oil Poached Flounder, Baked Stuffed Flounder and Flounder Fish Salad.

Your Pad Or Mine (Thai)

When his trip to Thailand is cancelled at the last minute, Alton Brown 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 Brown 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: Seared Scallops, Scallops on the Half Shell and Scallop Mousse.

Olive Me

Although small in stature, olives are huge in flavor, have changed the course of human history and can change your cooking for the better. Alton Brown will open your eyes to tasty options for olives including Tapenade, Citrus Marinated Olives and Olive Loaf.

Behind The Eats

If you're a Good Eats fan, you've seen Alton Brown 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 and compelling behind-the-scenes secrets.

TORT(illa) Reform

The world may not be flat, but thanks to the tortilla we can enjoy almost anything edible with a quick fold, flip, or wrap. 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. But ancient though it may be, barley is no dino-seed when is comes to versatility in the modern kitchen. Alton Brown shows us how to grind our own grains and makes Barley Bread, Barley and Lamb Stew, Baked Barley, Barley Salad and Barley Water.

House of the Rising Bun

Aroma can do a lot, but can it help sell a house? Alton Brown hopes to find out as he whips up several tasty breakfast breads in search of the secret scent of real estate success, making Overnight Cinnamon Rolls, Overnight Citrus Ginger Ring and Overnight Monkey Bread.

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. The menu features Country Style Steak, Chicken Fried Steak and Swiss Steak.

Good Eats: Down & Out In Paradise

A freak fishing accident leaves Alton Brown all washed up on a deserted tropical island. Armed with little more than a pocket knife and a will to survive, Alton gets by on coconuts, pineapples, mangoes, papayas and one very feisty pig. With Coconut Shrimp with Peanut Sauce, Island Ceviche with Pickled Onions, Sweet and Sour Pork, Spicy Pineapple Slices, Papaya Soup, Mango Chutney, Toasty Coconut Macaroons and Chocolate Coconut Balls, survival's never tasted better.

Water Works I

Join Alton Brown as he heads upstream in search of the world's most important ingredient: water. Where does it come from, how is it made safe to drink, and what does it take to get from the source to our kitchen sinks? Alton answers all, including what it means to be labeled "spring," "mineral," or "drinking" 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. Along the way, he explains how water is scrubbed clean before it reaches our homes.

Peachy Keen

Few fruit are as sweet, succulent, or downright sexy as a peach. So why is it so hard to find a good peach at the grocery store? Alton Brown trades commercial convenience for farm stand flavor and discovers what he's been missing. Orchard fresh peaches are nothing short of a miracle and perfect for Grilled Peach Melba or Individual Peach Upside-Down Cake.

Okraphobia

Culinary superstars come in all shapes and sizes, but none is more misunderstood than the much-maligned Southern mystery known as okra. Join Alton Brown as he explores this versatile veggie from the inside out and turns a bad case of okraphobia into a craving for all things okra. On the menu: Dry Fried Okra, Wet Fried Okra, Okra and Tomatoes and Pickled Okra.

Squid Pro Quo II

In many restaurants, calamari has replaced onion rings as the deep fried hors d'oeuvre de jour. So why is it that so many cooks fail when it comes to cooking calamari? Alton Brown ships out aboard a squid research vessel in search of answers to this question and a few good appetizers. With recipes for Squid Stuffed Squid, Wet Fried Calamari, Dry Fried Calamari and Seaside Squid Salad.

Pop Culture

No foodstuff screams American pop culture as loudly as popcorn, but modern movie popcorn tastes more like butter-flavored packing material than actual corn. Alton Brown takes a trip to the past to uncover the origins of the tasty treat, reveals the best corn for the job, and leaves no kernel un-popped in his search for the perfect popper. With recipes for Perfect Popcorn, Savory Herb Popcorn and Slacker Jacks.

Major Pepper

Alton Brown takes a closer look at the king of spices, pepper, goes in search of the perfect peppermill, and examines the peculiar (but delicious) properties of pepper's essential oils. With recipes for Black Pepper Mango Sorbet, 4-Pepper Deviled Eggs, Slow Cooker Pepper Pork Chops and Pepper Vodka.

Fry Turkey Fry

Alton Brown takes on the new American tradition of Deep-Fried Turkey in an effort to prevent future backyard disasters from flaring up. Along the way, he talks turkey flavor and texture to ensure that we all get the most out of our birds -- without getting burned.

Pantry Raid 6: Lentils

Join host Alton Brown as he considers one of the oldest and most versatile players in the pantry, the lentil. The lentil has more to offer than fiber, minerals and a steak's worth of protein, as Alton details while making 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. He responds with a kitchen full of Enchilada Lasagna, Masa Tot and a serious platter of Ultimate Nachos.

Bowl O' Bayou

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

Fowl Territory

Join Alton Brown as he shares his favorite weeknight meal, Cornish game hen, with an eye on food safety. Alton's Grilled Curry Cornish Hens and Cornish Game Hen with Bacon and Onions are not just good eats, they're also safe eats.

Fruit 10 From Outer Space (Pomegranates)

Join Alton Brown as he explores an alien fruit: the pomegranate. As he dissects this mysterious fruit, Alton Brown reveals a variety of applications for all of the pomegranates juicy goodness, like Pomegranate Syrup or Molasses, Tequila Sunrise, Pomegranate Gelatin and Grilled Leg of Lamb with Pomegranate Molasses.

Corn The Beef

Join Alton Brown as he makes a traditional Corned Beef to rival any New York deli. From selecting the proper cut of meat to pickling or corning it, Alton serves two classic applications: Corned Beef and Cabbage and Corned Beef Hash.

Espress Yourself

Join Alton Brown as he 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

Alton Brown kicks off his investigation of the vast arena of American classic dishes with the spinach salad. He 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 -- or so says Alton Brown. Join him as he dips into the liquid miracle that is milk in search of its secrets, history, and whether or not it's safe to drink straight from the source. With recipes for Quick Cottage Cheese, Dulce de Leche and Tres Leche Cake.

Pretzels Logic

The pretzel, once a delicious treat, has sadly been twisted into the edible equivalent of cardboard. Join host Alton Brown as he recreates traditional Homemade Soft Pretzels in all its crisp, chewy, golden brown glory along with his favorite accompaniment, Best Mustard Ever. He also offers a recipe for Homemade Hard Pretzels.

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, with recipes for Coconut Milk and Cream, Coconut Extract and Coconut Cake with 7-Minute Frosting.

Sub Standards

Whether filling in for your French teacher or your favorite spice, substitutes can be every bit as successful as the original. Join host Alton Brown and a handful of substitute chefs as they take on a few good recipes (Southern Biscuits, Faux Peanut Sauce and The Chewy Gluten Free) with one ingredient tied behind their backs.

Fishing Whole

Scales, tails, and eyes, oh my! Who's 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. He makes Pan-Fried Smelts, Whole Striped Bass and Plank Grilled Whole Trout.

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. With recipes for Dried Fruit, Sweet Dried Fruit Compote, Individual Fruit Compote Pies and Trail Mix.

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? Join host Alton Brown as he orchestrates an answer with his Good Eats Beef Stew.

Dill-icious

Join host Alton Brown as he helps a humble cucumber fulfill its culinary destiny of becoming a pickle, making Dill Pickles and Deep-Fried Pickles.

Peanut Gallery

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

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, making Blueberry Buckle, Blueberry Soda and Frozen Blueberry Pie.

Puff the Magic Mallow

From their swampy origins to modern machine molds host Alton Brown shares the sweet, sticky science behind Homemade Marshmallows. Plus, a recipe for Ambrosia.

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. With a recipe for Gazpacho.

The Wing and I

The wing's the thing as Alton Brown prepares America's most ubiquitous bar food: Chicken Wings. With recipes for Buffalo Wings and Orange Glazed Chicken Wings.

Apple of My Pie

An American classic is revisited when host Alton Brown makes everybody's favorite, Super 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 transforms broccoli from limp and bitter to crisp and delicious as he makes Fresh Broccoli Salad, Pan Steamed Broccoli and Oven Roasted Broccoli.

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. Alton makes Chocolate Chiffon Cupcake, Chiffon Cupcakes and Simple Vanilla Buttercream Frosting.

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: Dutch Oven Hoecakes, Knead Not Sourdough and Dutch Oven Cherry Clafouti.

Cran Opening

Host Alton Brown takes us from the bog to the bar as he explores the many uses of that all-American super fruit -- the cranberry, making Cranberry Sauce, Fresh Cranberry Cosmo and Cranberry Granita.

Popover Sometime

Armed with one simple yet versatile Basic Popover recipe, host Alton Brown creates a variety of dishes from a breakfast treat, Dutch Baby, to that dinner classic, 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. Recipes include Celery Soda, Braised Celery, Celeriac Puree and Celery Remoulade.

Tuna, Surprise!

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. In response, he makes Tuna Salad Undone, Tuna Dressing and Tuna Croquette.

There Will be Oil

Edible oils offer a wide range of flavors and qualities to confound any cook, so host Alton Brown untangles these potent hydrocarbons and puts them to good use in kitchen and car, making Vegetable Saute, Potato Chips and Fruity Oil Ice Cream in the process.

Frozen Cache

Join host Alton Brown as he elevates the humble home freezer from its usual role as a dumping ground for leftovers and surplus into a powerhouse for proper food preservation. Includes recipes for Frozen Green Peas and Frozen Peaches.

Oh My, Meat Pie

Join host Alton Brown as he 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 Pie.

Et Tu Mame

That culinary chameleon the soy bean turns up as edamame when host Alton Brown takes it from the sushi bar and into the kitchen. Recipes include: Basic Edamame, Edamame Dip, Roasted Edamame Salad and Dry Roasted Edamame Brittle.

Flat is Beautiful IV: Going Crackers

Although some people believe that crackers only come from boxes, host Alton Brown proves that the humble cracker is vastly improved by a homemade approach. Recipes include: Graham Crackers, Lavash and Seedy Crisps.

American Classics III: Creole in a Bowl

Join host Alton Brown as he explores the many historical and cultural influences that give us a New Orleans classic. Menu: Pickled Pork and Red Beans and Rice.

Switched on Baklava

Phyllo dough can be finicky but host Alton Brown tames this difficult pastry to create the wonderfully layered dessert known as Baklava.

Ginger: Rise of the Rhizome

When a fairy tale figure seeks host Alton Brown's help in spicing up his personality, it leads to the exploration of that zesty rhizome ginger. Recipes: Ginger Ale, Candied Ginger and Ginger Snaps.

A Cabbage Sprouts in Brussels

Reluctantly agreeing to help refurbish the reputation of Brussels sprouts, host Alton Brown discovers that with the proper preparation they can make a surprising range of good eats. He makes Basic Brussels Sprouts, Grilled Brussels Sprouts, Brussels Sprouts with Bacon and Cheese and Brussels Sprouts with Pecans and Cranberries.

Orange Aid

Oranges aren't just for juice any more as host Alton Brown explores their symphony of flavors to create a classic drink (Orange Delicious), a tasty topping (Orange Marmalade) and a creamy cold dessert (Orange Sherbet).

Pantry Raid X: The Dark Side of the Cane

Long before refined sugar, molasses was the sweetener of choice. Join host Alton Brown as he digs deep in the pantry to resurrect this historic and versatile syrup. Recipes include: Boston Brown Bread, Homemade Dark Brown Sugar, Molasses Coffee Marinated Pork Chops, Shoo-Fly Pie.

Gills Gone Wild

Wild salmon can be a shock to the budget but host Alton Brown proves that it is worth every penny if properly and simply prepared. With recipes for Coho Salmon Fillets, Bi-Level King Salmon Fillet and Broiled Sockeye Salmon with Citrus Glaze.

Crustacean Nation IV: Crawfish

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

Tamale Never Dies

Quite possibly the original convenience food, tamales are ancient and delicious. Join host Alton Brown on a historical and tasty exploration of these tempting treats, as he makes Hot Tamales and Turkey Tamales

American Classics IV

Although usually considered an Italian dish, spaghetti with meat sauce 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.

Undercover Veggies

In an effort to tempt his niece into eating her vegetables, host Alton Brown manages to sneak them into several tasty treats, with Parsnip Crisps, Parsnip Muffins and Pearsnip Sauce.

Feeling Punchy

Despite its long and noble history, punch rarely receives the respect it deserves, so Alton Brown begins a quest to return the drink to its rightful culinary position, making Hot Toddy, Good Eats Company Punch and Cape Fear Punch.

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, strange cooking devices, a trivia game show, a parade of guests, a live band, 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 as he uses them as key ingredients in several tasty dishes.

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. Join him as he explores the history and preparation of this delicious treat. Recipes include Pound Cake, Buttermilk Pound Cake and Citrus Glaze.

The Once and Future Fish

Concerned about the impact of over-fishing, host Alton Brown explores tasty and extremely sustainable farm-raised trout, making Escabeche of Trout, Hot Smoked Trout and Rollmops.

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. He makes Flaming Shrimp and Grits, Zabaglione and Limoncello.

Good Eats: 'Twas The Night Before Good Eats

A dark holiday night finds Alton Brown visited by a series of culinary spirits which drive him to prepare long-lost yuletide classics: Roast Duck with Oyster Dressing, Sugarplums and Wassail.

Live and Let Diet

Alton Brown explains how eating from four basic food groups helped him lose 50 pounds without going on a diet. He also shares recipes for Sherried Sardine Toast, Ginger Almonds and Buff Smoothie.

Raising the Bar Again

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

The Ballad of Salty and Sweet

Host Alton Brown examines ways to super-charge desserts with salt. Bacon Praline, Dark Salty Caramels and Grapefruit Brulee, anyone?

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

Host Alton Brown demystifies Paella, both 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, as he makes Lamb Tikka Masala.

Don't Be Chicken Of Dumplings

Host Alton Brown takes on the classic American dish that divides the country, and his family. He makes Chicken and Dropped Dumplings and Chicken and Rolled Dumplings.

The Catfish Will Rise Again

After confessing a long-lived love for catfish, host Alton Brown sets out to modernize its image, making Catfish Ceviche, Southern Fried Catfish and Catfish Soup.

Porterhouse Rules

Alton Brown explains everything you need to know about this legendary cut-o-cow to produce steak house-standard Dry Aged Chimney Porterhouse for a hundred bucks under steak house 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 has everything you never knew you wanted to know about procuring, preserving and presenting the first vegetable of the season, asparagus. Buying, storing and cooking are investigated as well as the science behind that ... um ... funny smell.

Little Big Lunch: Eggs Benedict

When it comes to brunch, Eggs Benedict is king. Problem is, it usually isn't good eats. Host Alton Brown tears down the dish 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 some sound science and a good grill, Alton Brown shows how you can come close to perfection with Grilled Pizza -- Three Ways.

Yes We Have No Banana Pudding

Whether you like them cool and cream-topped or warm with a crown of meringue, odds are if you're a banana pudding fan, it's been a long time since you smiled. Alton Brown is about to make that change, with recipes for Baked Banana Pudding, Refrigerated Banana Pudding and Vanilla Wafers.

American Classics VIII: Tacos

They may have been born in Mexico, but today the taco is a concept as "American" as apple pie. Host Alton Brown seeks to refurbish two particularly tarnished variations on the theme. Recipes include Flour Tortillas, Taco Potion #19, All American Beef Taco, Fish Taco and Crema.

Fry Hard III: Fry, Tempura, Fry!

Host Alton Brown takes on the most mythic, magical, but often times monstrous form of frying known to modern man -- Tempura, with Soy Ginger Dipping Sauce.

Oat Cuisine II

Host Alton Brown helps you get more oats in your diet with some very surprising culinary incarnations.

All Hallows Eats

Host 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

Host Alton Brown deals deliciously with a surprising glut of summer squash.

American Classic IX: Pumpkin Pie

Host Alton Brown delves into pumpkin pie, taking the fall classic back to Plymouth and forward to the future. Recipes include: Pumpkin Puree, Pumpkin Pie and Whole Pumpkin Pie Soup.

Egg Files VII: Meringue

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

Pantry Raid XIII: Destination Chickpea

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 three preparations for chickpeas and recipes for Hummus For Real and Falafel.

Devil of a Cake

Do you have to tangle with dark forces in order to create a quality Devil's Food Cake or its crimson kin, Red Velvet? Yes, you do. And it's called cocoa powder. Join host Alton Brown as he reinvents the classics, plus makes Cream Cheese Frosting for Red Velvet Cake and Chocolate Frosting for Devil's Food Cake.

A Bird in the Pie is Worth Two in the Bush

Chicken pot pie is a medieval classic that's 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: Medieval Game Hen Pot Pie, Chicken Biscuit Pot Pie and Individual Chicken Pot Pie with Puff Pastry.

Use Your Noodle IV: Lasagna

If lasagna (the noodle) is the most comforting ingredient of all time, then lasagna (the casserole) must be the most comforting dish of all time. Problem is, most American lasagnas deliver more consternation than comfort. Join host Alton Brown as he puts 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, cauliflower, with Cauliflower Slaw, Cauliflower Say Cheese and Broiled Curried-flower.

Use Your Noodle 5

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

Good Eats: Right On Q

Join Alton Brown for an hourlong journey into the world of homemade, tasty, smoked pork. With recipes for Barbecue St. Louis Pork Ribs and Barbecue Pork Butt.

Alton's Countdown to T-Day

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, making Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella, Turkey Giblet Gravy, Whipped Potatoes and Bourbon Pecan Pie.

Turn On The Dark

Join host Alton Brown for an hourlong special revealing the secret power of dark chocolate. On the menu are Chocapocalypse Cookie, Foam Whipper Chocolate Mousse, Microwave Chocolate Tempering, Cocoa Nib Hot Chocolate, Cocoa Nib Frappe and Rocky Road Bark.

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 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.

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. Along the way, Alton talks through 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. But first, you have to promise to never make it. Right? Right. Oh, and there's poke too!

Date Tripper

Alton Brown tells 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'

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.

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. Host Alton Brown delivers everything you need to know to enjoy "God's butter" at home.

In Cold Brew

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. Host Alton Brown takes on two very different fried breads, each with a twist.

Immersion Therapy II: Gone Fishing

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

Bibimbap 'Til Ya Drop

Host 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

Host Alton Brown dives into the world of dried seaweeds ... and proves why they should really be in your pantry.

Bagel Attraction

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