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See Episode GuideArt of Darkness II: The Reload
Alton Brown "reloads" his classic cocoa powder show with three updated dishes including a new twist on brownies, an introduction to black cardamom and a scientific road race.
Oat Cuisine: The Reload
Alton Brown "reloads" this episode from 2001 with new recipes for his favorite grain, including a no-cook overnight oat pudding and a flavor-charged granola, now with more nutrition!
Flat Is Beautiful II: The Reload
Alton Brown gives the "reload" treatment to a show about flattened meat dishes, including a new chicken piccata and a chicken Kiev that's actually a schnitzel.
A Bird in the Pan: The Reload
Alton Brown reloads this classic roast chicken episode with new flavors, new science and a strange new twist on "broiling."
I Pie: The Reload
Alton Brown reloads this episode on lemon meringue pie with a new crust, a new filling and a new meringue. He also bites the heads off of some puppets.
Raising the Bar: The Reload
Alton Brown "reloads" this cocktail show from 2006 with a new martini, a new mint julep and perfectly clear ice cubes.
A Grind is a Terrible Thing to Waste: The Reload
Alton Brown "reloads" this classic episode with a surprising new cheeseburger procedure and the "lost" ground meat dish the food sensors nixed back in '99.
Take Stock: The Reload
Alton Brown "reloads" this show from 2003, creating a better, more flavorful, faster stock and then turning that into a chicken soup ... all in less than two hours ... the dish, not the show.
Use Your Noodle: The Reload
Alton Brown "reloads" this early episode with new science on cold-water pasta cooking and shares his recipe for cacio a pepe.
The Dough Also Rises: The Reload
Alton Brown "reloads" a classic biscuit show featuring his grandmother, with an entirely new take on the classic quick bread. Lard and sifting are discussed and ... this time there are bo-nuts!
True Brew: The Reload
A lot has happened in the world of coffee since this show dropped in 2000; since then, Alton Brown has brewed (and consumed) a lot of coffee. Here's his new look at roasting, grinding, brewing and the gear you need to do it.
A Cake on Every Plate: The Reload
Alton Brown "reloads" this episode from 2003 and reinvents the cake that so many folks complained about way back when. This time, the cake isn't just good: it's golden.
For Whom the Cheese Melts: The Reload
Alton Brown "reloads" his classic fondue show with some cheesy science and a completely new recipe, because he really didn't like the first one that much anyway. The Lady of the Refrigerator returns and boy, is she mad!
Art of Darkness: The Reload
Alton Brown "reloads" this chocolate-centric show from season one of Good Eats with an all new two-ingredient chocolate mousse and a curious cake cooked in the microwave.
Fry Hard I: The Reload
Alton Brown "reloads" his classic fish-and-chips show with a brand-new recipe for french fries and fish sticks all while being hounded by his sister who ... really isn't. Honest!
Fry Hard II: The Reload
Alton Brown "reloads" his classic fried chicken episode with an all-new deep-fried recipe, an introduction to sumac and a look at the science of crunch.
Fungal Gourmet: The Reload
Alton Brown "reloads" this episode from 2000 with new recipes for mushroom stroganoff and pickled mushrooms. Oh, and there's a visit from a certain insect who just so happens to be made of some of the same materials as mushrooms.
True Grits: The Reload
Alton Brown "reloads" an episode that has been bugging him for years. He finally comes to terms with grits and polenta while a certain Southern gentleman returns to teach the corniest bread of all.
Pressure: The Reload
Alton Brown reloads this original pressure cooker episode with a brand-new broth and his take on the Vietnamese classic, pho.
Raising the Steaks: The Reload
Alton Brown "reloads" this show on "budget" steaks with new ways of cooking his favorite: top sirloin steak. Then there's a close look at why we "flip" meat and a new angle on the broiler.
Choux Shine: The Reload
Alton Brown finally turns this old show about pate a choux into what it always should have been: an episode about chocolate eclairs. That means a new pastry cream and a chocolate glaze.
Steak Your Claim: The Reload
Alton Brown "reloads" his classic steak show with an entirely new recipe for a reverse-seared ribeye steak. He also reviews thermometer basics, how to cure a cast-iron skillet and why pre-salting meat can be the right thing to do.
Art of Darkness II: The Reload
Alton Brown "reloads" his classic cocoa powder show with three updated dishes including a new twist on brownies, an introduction to black cardamom and a scientific road race.
I Pie: The Reload
Alton Brown reloads this episode on lemon meringue pie with a new crust, a new filling and a new meringue. He also bites the heads off of some puppets.
A Chuck for Chuck: The Reload
Alton Brown finally "reloads" the pot roast from 2001. He's learned a lot since then, and it shows, because this is what pot roast is supposed to be. (About darned time.)
A Bird in the Pan: The Reload
Alton Brown reloads this classic roast chicken episode with new flavors, new science and a strange new twist on "broiling."
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About the Show
With each edition of Good Eats: Reloaded, show creator Alton Brown will be renovating, updating — and in some cases, repairing — classic episodes of the long-running series.
