Host Alton Brown journeys from field to market to hardware store in search of the perfect steak and the perfect pan to make Pan-Seared Rib-Eye.
Host Alton Brown ponders the potato and its main ingredient: starch. The Baked Potato, Mashers and Potato/Portobello Gratin are examined.
Host Alton Brown cracks the mysterious egg case and pursues a higher understanding of the amazing ovoid's culinary powers. Land a non-stick pan, scramble, over easy and consider eggs for dessert.
Exiled to bars, chopped and pre-packaged, drenched in noxious concoctions, the tossed salad deserves better. Host Alton Brown goes back to salad basics and pays homage to Caesar with Hail Caesar Salad and Veni Vedi Vinaigrette.
Why did the chicken cross the road? Probably to escape host Alton Brown who seems intent on defining the perfect Broiled, Butterflied Chicken that's out of the oven and bathed in sauce in under half an hour.
You scream, I scream, but host Alton Brown would rather make his own ice cream ... and sorbet and granita. Learn the secrets the pros don't want you to know and find an ice cream machine that delivers the goods without breaking the bank. With recipes for Key Lime Sorbet, Serious Vanilla Ice Cream and Coffee Granita.
Searching for the perfect Southern Biscuit, host Alton Brown investigates flour, chemical leaveners and turns to his Grandmother for a pointer or two ... not to mention a few pointed comments. Plus, recipes for Scones and Shortcake.
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.
Host Alton Brown journeys to the center of the onion and after rediscovering a kitchen classic, and debunking the mythology of tear-free onion cutting, emerges with a darned fine bowl of French Onion Soup.
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.
Part one of a recurring series looks at that king of pantry essentials: dried Pasta. Host Alton Brown explores different styles, the best cooking method (water is key), the tools you really need (big) and a different way of saucing.
Host Alton brown heads down to Louisiana for a sack of rice, evaluates rice cookers, unlocks saffron and rewrites the rules for the most versatile of all rice dishes: Rice Pilaf.
Host Alton Brown delves into the dark world of chocolate, picks a pod, roasts some beans, questions mysterious guests, visits his shrink, makes a Chocolate Mousse and strikes on the ultimate chocolate recipe (Chocolate Lava Muffins).
Thursdays at 9pm ET