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 (22)
Give Peas a Chance
AB 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. Recipes featured in the episode: Green Peas with Cheese and Herbs, Split Pea Burgers, and Curried Split Pea Soup. This episode was the first of the season and ushered in a new set of cameras. Alton and the crew played with the camera with one episode last season, and we got to see the different cameras from shot to shot. It now looks as though they're only going to be using the new cameras, which result in a different picture.
Dis-Kabob-Ulated
Does the kabob still have a roll 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. Recipes featured on this episode: Spicy Beef Kebabs and Vanilla Lime Pineapple Skewers.
Urban Preservation II: The Jerky
Alton Brown takes us on a tour of beef jerky from its ancient beginnings to shopping for it, making it, and cooking with it. Recipes featured in this episode: Beef Jerky. Jerky Tomato Sauce
Churn Baby Churn, 2
AB 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, AB cracks the code. Recipes include: Chocolate Ice Cream, Vanilla Ice Cream, Mint Chip Ice Cream.
Power Trip
AB looks at the nutritional challenges then concocts a protein bar, an ""energy"" bar, and a very healthy puffed rice treat that is also ""crispy"". Recipes Brown Rice Crispy Bar Granola Bars Protein Bars
Wake Up Little Sushi
AB 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! Recipes Sushi Rice California Roll
Cobbled Together
After years of applying, AB is finally getting a shot to join the prestigious Institute for the Preservation of Culinary Heritage and Authenticity. All he has to do to get in is prepare a dessert for a special dinner. Recipes Rhubarb Peach Cobbler Blackberry Grunt Individual Berry Crisps
Good Wine Gone Bad
Join host Alton Brown as he dives deep into the pantry to investigate the many facets of vinegar. Recipes: Grilled Romaine Sauerbraten
The Waffle Truth
Alton Brown dresses up as the ""Waffler"" and rids the neighborhood of pathetic commercial frozen waffles, and then shows how to make your very own. Recipes Basic Waffle Chocolate Waffle
Great Balls of Meat
Alton explains how to make meatballs, with two examples: baked meatballs, and Swedish meatballs. Recipes Baked Meatballs Swedish Meatballs
Curious Yet Tasty Avocado Experiment
Alton studies the avocado and discovers some surprising avocado treats. Recipes featured: Avocado Compound Butter, Avocado Ice Cream, Avocado Buttercream Frosting
A Pie in Every Pocket
Join host Alton Brown as he looks into the past, future and present of the very handy ""pocket"" pie. Recipes featured in this episode: Pocket Pie
School of Hard Nogs
Alton Brown reviews the history of egg nog, and comes up with several variations on the theme. He also investigates how bourbon is made. Recipes: Eggnog Eggnog Ice Cream
My Pod
Alton takes a look at the vanilla bean/pod. Recipes : Creme Brulee Fruit Salad with Vanilla Dressing Vanilla Poached Pears
Tender is the Loin 1
Alton looks at the one of the single best (and most expensive) cuts of meat, the tenderloin. Recipes featured in this episode: Steak au Poivre
Raising The Bar
Alton looks at the basics of what makes up a bar and prepares a few drinks. Recipes featured in this episode: Daiquiri, AB's Martini, and Mint Julep.
Tender Is the Loin 2
Alton takes another look at the one of the single best (and most expensive) cuts of meat, the tenderloin. Recipes featured in this episode: Center Cut Tenderloin Roast, Chain of Bull Cheese Steaks. Beef Carpaccio, and Stuffed Tenderloin.
Flat is Beautiful III - Flounder
Join Alton as he creates dishes suited specifically for the flounder Recipes featured in this episode: Baked Stuffed Flounder, Oil Poached Flounder Flounder Fish Salad.
Your Pad or Mine (Thai)
AB sets out to try to make some great Thai stir fry with common ingredients. Recipes featured in this episode: Pad Thai
Shell Game IV (Scallops)
Alton sets his sights on Maine in hopes of finding a monster scallop. Recipes: Seared Scallops Scallops on the Half Shell Scallop Mousse
Olive Me
Although small, olives pack a whallop in the taste department. Alton tries to prove martinis aren't the place olives can be used. Recipes: Citrus Marinated Olives Tapenade Olive Loaf
Behind The Eats
If you're a Good Eats fan, you've seen Alton 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, compelling and sometimes hard to believe behind the scenes secrets.
