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 1, Episode 10

Raising The Steaks

Host Alton Brown returns to the scene of episode one to re-think the great American steak. Do you have to lay out a bunch of presidents just to eat like one? Not if you know where to steer on a steer. With recipes for Sirloin Steak and Skirt Steak.

Wednesday
Dec 14
11:30pm | 10:30c
Season 1, Episode 12

A Chuck For Chuck

From ordinary chuck to sublime, melt-in-your-mouth flavor: Alton Brown demonstrates how to make perfect Pot Roast without the pot.

Thursday
Dec 15
3am | 2c
Season 1, Episode 12

The Cookie Clause

Santa Claus is coming to town, and unless Alton Brown can bake up the perfect holiday cookie he's going to find himself on the wrong end of the big guy's list. Join AB for an evening of cookie baking basics, frosting food science and maybe

Saturday
Dec 17
1:30am | 12:30c
Season 1, Episode 12

Salad Daze II: The Long Arm of the Slaw

Chef Alton Brown's slaw-centric guest slot on a popular daytime morning talk show turns into a strange and wonderful half hour of good eats. On the menu: Marinated Slaw, Asian Slaw, Beet Slaw and Coleslaw

Tuesday
Jan 10
11:30pm | 10:30c
Season 9, Episode 20

Your Pad Or Mine (Thai)

When his trip to Thailand is cancelled at the last minute, Alton Brown sets out to find the next best thing -- food. Namely, a proper Pad Thai. Learn the basics of a good stir fry and what to do with some out of the ordinary ingredients.

Friday
Jan 13
3am | 2c
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.

Friday
Jan 13
11:30pm | 10:30c
Season 1, Episode 9

Crepe Expectations

Crepes are a great wrap with a bad rap. Truth is, crepes are incredibly simple, versatile and good eats. All you need is science, a good pan and a limber wrist. Alton Brown then performs crepe technique for a live audience. On the menu are Crepes, Crepe Quiche Lorraine, Crepes Suzette and Mushroom Crepe Cake.

Saturday
Jan 21
3:30am | 2:30c
Season 1, Episode 10

Melondrama

Fruit can be tricky stuff and that goes double for melons. Shrouded in mystery and misconception its true potential is rarely tapped. Join host Alton Brown as he attempts to demystify one of the most complex and promising fruits around. With recipes for Hot Melon Salad and Melon Sorbet.

Saturday
Jan 28
3:30am | 2:30c
Season 1, Episode 9

Sausage: A Beautiful Grind

Host Alton Brown thinks that sausage should be our national dish. Never made your own? Once you know how easy it is, with Alton's recipes for Breakfast Sausage and Italian Sausage, you will. Take a look at grinders, the perfect hunk of pork and the longest piece of protein in the world.

Saturday
Feb 4
10:30am | 9:30c
Season 9, Episode 8

Good Wine Gone Bad

Join host Alton Brown as he dives deep into the pantry to investigate the many facets of vinegar. Learn the secrets of this ancient elixir and some darned cleaver ways to get it into your food, including Grilled Romaine and Sauerbraten.

Saturday
Feb 4
11pm | 10c
Season 1, Episode 15

I Pie

Alton Brown goes undercover for an in depth look at Lemon Meringue Pie. He also uncovers sweet, but tart, recipes for this citrus pie's filling and Crust.

Saturday
Feb 11
11:30pm | 10:30c
Season 11, Episode 12

Peanut Gallery

A little ghostly inspiration is all Alton Brown needs to turn a handful of peanuts into some seriously good eats. He makes Boiled Peanuts, Roasted Peanuts, Peanut Butter Pie, Boiled Peanut Soup and Homemade Peanut Butter.

Tuesday
Feb 14
3am | 2c
Season 1, Episode 8

The Case For Butter

In this very special episode of Good Eats, Alton Brown goes to court to defend butter against a bad wrap brought on by the dark agents of industry, media and the fears of a fat phobic public. The best defense: sauces, like Compound Butter,

Sunday
Feb 19
3:30am | 2:30c
Season 1, Episode 3

Pressure (Pressure Cooking Broth)

Alton Brown shares the scientific theory behind capturing meaty goodness in liquid form and why the pressure cooker makes a great Beefy Broth (Don't worry, they don't explode any more).

Saturday
Feb 25
11pm | 10c
Season 1, Episode 13

Mission: Poachable

Alton Brown must pit his poaching skills against those of the evil Frenchman whose plan to contaminate the city's water with court bouillon must be foiled. AB has recipes for The Frenchman's Bass, Poached Egg Tips, Catfish au Lait and GE Court Bouillon.

Saturday
Feb 25
11:30pm | 10:30c
Season 1, Episode 3

Pressure (Pressure Cooking Broth)

Alton Brown shares the scientific theory behind capturing meaty goodness in liquid form and why the pressure cooker makes a great Beefy Broth (Don't worry, they don't explode any more).

Sunday
Feb 26
3am | 2c
Season 1, Episode 13

Mission: Poachable

Alton Brown must pit his poaching skills against those of the evil Frenchman whose plan to contaminate the city's water with court bouillon must be foiled. AB has recipes for The Frenchman's Bass, Poached Egg Tips, Catfish au Lait and GE Court Bouillon.

Sunday
Feb 26
3:30am | 2:30c
Season , Episode

Sunday
Feb 26
11pm | 10c
Season , Episode

Monday
Feb 27
3am | 2c
Season 9, Episode 14

My Pod

The word vanilla has come to mean bland, boring, commonplace, but Alton Brown is on a mission to put rare, aromatic vanilla back on its pedestal. With recipes for Creme Brulee, Fruit Salad with Vanilla Dressing and Vanilla Poached Pears.

Tuesday
Feb 28
11pm | 10c
Season 13, Episode 17

The Ballad of Salty and Sweet

Host Alton Brown examines ways to super-charge desserts with salt. Bacon Praline, Dark Salty Caramels and Grapefruit Brulee, anyone?

Tuesday
Feb 28
11:30pm | 10:30c
Season 9, Episode 14

My Pod

The word vanilla has come to mean bland, boring, commonplace, but Alton Brown is on a mission to put rare, aromatic vanilla back on its pedestal. With recipes for Creme Brulee, Fruit Salad with Vanilla Dressing and Vanilla Poached Pears.

Wednesday
Mar 1
3am | 2c
Season 13, Episode 17

The Ballad of Salty and Sweet

Host Alton Brown examines ways to super-charge desserts with salt. Bacon Praline, Dark Salty Caramels and Grapefruit Brulee, anyone?

Wednesday
Mar 1
3:30am | 2:30c
Season 13, Episode 1

Tender Is The Pork

Looking for an alternative to chicken? Host Alton Brown turns to the pork tenderloin as a delicious yet low fat substitute for the ubiquitous bird.

Wednesday
Mar 1
11pm | 10c
Season 12, Episode 9

American Classics III: Creole in a Bowl

Join host Alton Brown as he explores the many historical and cultural influences that give us a New Orleans classic. Menu: Pickled Pork and Red Beans and Rice.

Wednesday
Mar 1
11:30pm | 10:30c
Season 13, Episode 1

Tender Is The Pork

Looking for an alternative to chicken? Host Alton Brown turns to the pork tenderloin as a delicious yet low fat substitute for the ubiquitous bird.

Thursday
Mar 2
3am | 2c

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

French Onion Soup

Broiled Sockeye Salmon with Citrus Glaze

Instant Chocolate Pudding Mix

Cheese Grits

Cocoa Brownies

Yeast Doughnuts

Glazed Carrots

AB's Chili Powder

Creamed Corn Cornbread

Sugar Cookies

Baked Macaroni and Cheese

The Oatiest Oatmeal Cookies Ever

Grilled Pork Tenderloin

Tuna Salad Undone

Leftover Baked Potato Soup

Buff Smoothie

Guacamole

Baked Meatballs

Pan Steamed Broccoli

Raymond Beurre Blanc

Sawmill Gravy

Asparagus Terrine

Dry-Aged Standing Rib Roast with Sage Jus

Stove Top Mac-n-Cheese

Fresh Cranberry Cosmo

Oyster Soup

Sweet Corn Bread Pudding

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.