Pop culture, comedy and plain good eating: 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.

Ask Alton: Good Techniques

Ask Alton: Canning Food

Alton Brown answers viewers' questions about canning food.
Season 11, Episode 10

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.

Saturday
Jan 7
11pm | 10c
Season 1, Episode 2

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.

Tuesday
Jan 10
3am | 2c
Season 14, Episode 6

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.

Friday
Jan 13
8pm | 7c
Season 10, Episode 6

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.

Tuesday
Jan 31
11:30pm | 10:30c
Season 1, Episode 16

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.

Thursday
Feb 2
3:30am | 2:30c
Season 14, Episode 16

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.

Friday
Feb 10
7pm | 6c
Season 14, Episode 14

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.

Friday
Feb 17
3am | 2c
Season 14, Episode 21

The Caul of the Flower

Host 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.

Friday
Mar 3
3am | 2c
Season 12, Episode 14

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.

Wednesday
Mar 8
3am | 2c
Season 1, Episode 1

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!

Saturday
Mar 11
10:30am | 9:30c
Season 1, Episode 8

Gravy Confidential

Don't miss the gravy boat as host Alton Brown -- armed with the right pan and whisk for the job -- conquers roux and leads the way to lump-free liquid love. Recipes include White Roux, Sawmill Gravy and Gravy from Roast Drippings.

Tuesday
Mar 21
2pm | 1c
Season 1, Episode 5

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.

Tuesday
Mar 21
3pm | 2c
Season 14, Episode 8

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.

Tuesday
Mar 28
3:30am | 2:30c
Season 1, Episode 5

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.

Tuesday
Mar 28
11pm | 10c
Season 1, Episode 1

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!

Tuesday
Mar 28
11:30pm | 10:30c
Season 1, Episode 5

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.

Wednesday
Mar 29
3am | 2c
Season 1, Episode 1

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!

Wednesday
Mar 29
3:30am | 2:30c
Season 13, Episode 2

Crustacean Nation IV: Crawfish

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

Wednesday
Mar 29
11pm | 10c
Season 9, Episode 7

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.

Wednesday
Mar 29
11:30pm | 10:30c
Season 13, Episode 2

Crustacean Nation IV: Crawfish

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

Thursday
Mar 30
3am | 2c
Season 9, Episode 7

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.

Thursday
Mar 30
3:30am | 2:30c
Season 1, Episode 7

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.

Thursday
Mar 30
11pm | 10c
Season 1, Episode 5

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.

Thursday
Mar 30
11:30pm | 10:30c
Season 1, Episode 7

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.

Friday
Mar 31
3am | 2c
Season 1, Episode 5

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.

Friday
Mar 31
3:30am | 2:30c
Season 1, Episode 10

Hook, Line and Dinner

Host Alton Brown dives deep into the watery world of fish and finds that with three cooking methods under your belt, you can cook just about all of them: Includes recipes for Grilled Salmon Steaks, Striped Bass in Salt Dome and Pan Fried Fish.

Friday
Mar 31
8pm | 7c

Snack on Science

Ask Alton

Alton Brown answers viewer questions on everything from cooking chicken perfectly to the best tools for cutting cheese.
Watch Alton's Food Tips

Most Popular Recipes

Guacamole

Coq au Vin

Baked Macaroni and Cheese

"Instant" Pancake Mix

Angel Food Cake

Lentil Soup

Pan-Seared Rib-Eye

Indian Rice Pudding

Wild Mushroom and Asparagus Risotto

Sushi Rice

Ramen Shrimp Pouch

Italian Sausage

Honey Mustard Dressing

Instant Chocolate Pudding Mix

Sweet Potato Pie

English Muffins

Protein Bars

Creamed Corn Cornbread

French Onion Soup

Lemon Meringue Pie

Who Loves Ya Baby-Back?

Good Eats Roast Turkey

Frozen Peaches

Perfect Potstickers

Ramen Shrimp Pouch

Pomegranate Gelatin

Spicy Pineapple Sauce

About the Host

Alton Brown

Alton Brown's flair in the kitchen developed early with guidance from his mother and grandmother, a budding culinary talent he skillfully used later "as a way to get dates" in college.