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.
Host Alton Brown explores a bayou staple, the delicious and sustainable alternative to lobster, the crawfish, with a Crawfish Boil.
Quite possibly the original convenience food, tamales are ancient and delicious. Join host Alton Brown on a historical and tasty exploration of these tempting treats, as he makes Hot Tamales and Turkey Tamales
Although usually considered an Italian dish, spaghetti with meat sauce proves to be an American classic as host Alton Brown explores its origins.
In an effort to tempt his niece into eating her vegetables, host Alton Brown manages to sneak them into several tasty treats, with Parsnip Crisps, Parsnip Muffins and Pearsnip Sauce.
Despite its long and noble history, punch rarely receives the respect it deserves, so Alton Brown begins a quest to return the drink to its rightful culinary position, making Hot Toddy, Good Eats Company Punch and Cape Fear Punch.
The ingredients for that beguiling Japanese concoction, miso soup, may seem a bit unusual until host Alton Brown demystifies them and explores the wonders of the Japanese pantry. Recipes include: Glazed Bonito Flakes, Miso Soup, Tsuyu Sauce, Easy Tofu Dressing, Dashi and Miso Honey Glazed Fish.
Concerned about the impact of over-fishing, host Alton Brown explores tasty and extremely sustainable farm-raised trout, making Escabeche of Trout, Hot Smoked Trout and Rollmops.
The pound cake may have been born in Britain, but host Alton Brown considers it to be an American classic. Join him as he explores the history and preparation of this delicious treat. Recipes include Pound Cake, Buttermilk Pound Cake and Citrus Glaze.
Most people think of beer and wine only as drinks, but host Alton Brown thinks outside the bottle as he uses them as key ingredients in several tasty dishes.
Host Alton Brown helps an average Joe overcome his kitchen phobias and whip up the classic breakfast of bacon, eggs and coffee.
Host Alton Brown breaks into the liquor cabinet, not to concoct a drink, but to examine the uses of alcohol in food preparation. He makes Flaming Shrimp and Grits, Zabaglione and Limoncello.
Alton Brown explains how eating from four basic food groups helped him lose 50 pounds without going on a diet. He also shares recipes for Sherried Sardine Toast, Ginger Almonds and Buff Smoothie.
Join Alton Brown as he deconstructs the Margarita and Bloody Mary and reconstructs them with a classic formula, Good Eats-style.
Host Alton Brown demystifies Paella, both the Spanish pan and the rice dish it's famous for.
Host Alton Brown attempts to set the record straight on the beloved English dish that made India famous, as he makes Lamb Tikka Masala.
Host Alton Brown examines ways to super-charge desserts with salt. Bacon Praline, Dark Salty Caramels and Grapefruit Brulee, anyone?
Host Alton Brown takes on the classic American soup that divides the country, and his family. He makes Chicken and Dropped Dumplings and Chicken and Rolled Dumplings.
After confessing a long-lived love for catfish, host Alton Brown sets out to modernize its image, making Catfish Ceviche, Southern Fried Catfish and Catfish Soup.
Wednesdays at 10pm ET