22 episodes · 27th May 2010
Learn everything you need to know about this legendary cut-o-cow to produce steak house standard results for a hundred bucks under steak house prices.
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 this show.
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.
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.
Thin and crispy artisanal wood fired pizzas are nearly impossible to manage at home but with some sound science and a good grill, you can come close to perfection.
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. That's all about to change.
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 2 particularly tarnished variations on the theme.
Host Alton Brown takes on the most mythic, magical, but often times monstrous form of frying known to modern man.
Host Alton Brown helps you get more oats in your diet with some very surprising culinary incarnations.
Host Alton Brown decides to put the "trick" into his treats with three sinister twists on classic Halloween candies.
Host Alton Brown deals deliciously with a surprising glut of summer squash.
Host Alton Brown delves into the Fall Classic taking it back to Plymouth and forward to the future.
Alton takes an in-depth look at three classic meringue-based desserts, including Baked Alaska, a time-honored favorite in households across the United States.
International travel is a risky, uncomfortable, and expensive business these days but if you have dry chickpeas in your pantry, exotic destinations are easily reached from the comfort of your kitchen. Join host Alton Brown as he journeys to the near east with hummus and falafel. Recipes in This Episode ----------------------------- Falafel Hummus For Real Pressure Cooker Chickpeas Roasted Chickpeas Slow Cooker Chickpeas
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.
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.
If lasagna (the noodle) is the most comforting ingredient of all time (and it is) 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.
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.
Host Alton Brown uses a scientific secret formula in an attempt to devise the definitive bread pudding.
Host Alton Brown harnesses the power of yeast to put classic rolls back onto the American dinner table.
Host Alton Brown makes amends for having insulted the odd ball of the cabbage family: cauliflower.
Host Alton Brown investigates the culinary possibilities of Asian Noodles. Dishes include "ants climbing trees".
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