Good Eats
Host Alton Brown explores the origins of ingredients, decodes culinary customs and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he'll bring you food in its finest and funniest form.
Comedy, Documentary
Episodes (13)
Where There's Smoke, There's Fish
Get the lowdown on wood chips and creating a simple smoker for fish.
Pressure
The scientific theory behind capturing meaty goodness in liquid form and why the pressure cooker makes great broth.
Fry Hard II: The Chicken
AB pan-fries a chicken, also showing how to butcher it into perfect pieces. Buttermilk bathed, golden brown and deliciousmmm, mmm, fry some more, 'cause nobody doesn't love fried chicken.
Crustacean Nation II: Claws
Host Alton Brown demystifies the buying, handling and cooking of the briny bug that put the surf into the surf-n-turf.
Ham I Am
Country and city hams: cured, smoked, raw, brined or fresh, get your juices going for some good old American ham.
Let Them Eat Foam
Chocolate layer and sheet cakes are more American than apple pie, yet few of us ever bake them anymore. We're going to change all that. Shop for cake pans, learn everything you need to know to keep your foam from flopping and produce a heavenly cake.
A Chuck for Chuck
From ordinary chuck to sublime, melt in your mouth flavor: how to make the perfect pot roast without the pot.
Pantry Raid IV: Comb Alone
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.
The Bulb of the Night
Meet the Count and discover the miraculous properties of Garlic.
Mayo Clinic
Join Alton Brown as he debunks the many mysteries of mayonnaise.
Puff the Magic Pastry
Don't be afraid, the store stuff can deliver the puff.
True Brew II: Mr Tea
Tea is the second most popular beverage, so let's brew some.
Chile's Angels
Alton investigates the fruity heat of chilies and that ubiquitous condiment: salsa.
