With a few simple tools and some basic chemistry, host Alton Brown simplifies the most common sauce quandaries. Throw away your boxed preparations and find how simple it is to create an elegant Hollandaise and Pepper Cream Sauce for your favorite Strip Steak.
Oysters are a mystery to many and downright spooky to some. Join host Alton Brown as he unravels the secrets of this bivalve, cracks a safe or two and reinvents classic applications. With recipes for Horseradish Cream Sauce, Baked Oysters Brownefeller and Oyster Soup.
These days we're all looking for ways to make more out of less. Alton Brown's favorite strategy: flatten meats wafer thin and cover them with flavor. New looks at old classics like Chicken Kiev, Turkey Piccata and Beef Paillard.
Everybody loves doughnuts but nobody seems to make their own -- until now. Join host Alton Brown as he delves into this country's favorite pastry. Not only will you learn how to make your own you'll find out how the doughnut really got its hole. Recipes include: Yeast Doughnuts, Doughnut Glaze and Chocolate Doughnut Glaze.
The humble wonton skin may look exotic but it's also the most versatile pasta you can invite into your kitchen. Join Alton Brown as he stuffs, folds, fries, steams and bakes up a mess of good eats (Perfect Potstickers, Pear Walnut Wontons, Vegetarian Steamed Dumplings) out of this Chinese restaurant standard.
What could possibly be more chocolaty than chocolate? Join host Alton Brown as for his third journey into the world of chocolate: a journey that leads from a simple Ganache Frosting to the heart of Chocolate Truffles and eventually to homemade Good Eats Fudgepops.
Join Host and cowpoke Gerald P Hobbs (Alton Brown) and his sidekick, Rusty, as they rustle up a good, honest bowl of red Pressure Cooker Chili. Along the way, they'll ponder the chili mythology, grind up AB's Chili Powder (that's chili with an i) and do some serious work under pressure.
Whether you're cooking up a mess of Cheese Grits or a pot of Savory Polenta, cornmeal may just be the most powerful player in the pantry. Join host Alton Brown as he battles with cultural claims, doses up some science and cranks out a Pineapple Upside-Down Cornmeal Cake.
Join host Alton Brown for a collection of short films about his favorite food: cheese. Learn about everything from pasteurization to pairing, lactose to graters. Learn how to make cheese into Cheese Soup, Parmesan Crisps crackers, and Fromage Fort, a spread to end all spreads.
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.
A sandwich can be a sublime balance of flavor and texture born as much of technique as ingredient. Alton Brown and his nephew, Elton, dose up a little sandwich-craft, making Pan Bagnat, Roasted Vegetable Spread and Cuban Sandwich.
A good soup is like a cooking school in a bowl and class is in session for host Alton Brown's nephew, Elton. Join the two as they work together to craft an old classic, Garden Vegetable Soup, and (perhaps) a new one, Grape Gazpacho.
In an effort to pay off the IRS, host Alton Brown decides to enter a pudding recipe contest being held by the TV pudding queen: Auntie Pudding. Tapioca Pudding, Indian Rice Pudding, Chocolate Pudding and a tasty Instant Chocolate Pudding Mix are in the offering.
Alton Brown's gone on record as saying the stuff is evil and yet, hundreds of protest letters have him rethinking his position: Can a stuffing be designed that's good for diner and bird alike? Maybe -- if a proper model can be found. Alton prepares Stuffed Squash and Turkey with Stuffing.
If bread really is the staff of life, then isn't it time to take your life into your own hands? Alton Brown thinks so and wants to arm you with the know-how you'll knead to produce your own rustic loaves. With Alton's recipe for Very Basic Bread.
They're long, they're orange and they're everywhere, but do we ever really think about carrots? Host Alton Brown does -- a lot. Join him as he concocts everything from Glazed Carrots and Carrot Slaw to Carrot Cake and explains the whole carrot/vision thing.
The gyro may just be the perfect sandwich. Too bad you can't make one at home -- or can you? Join host Alton Brown as he tackles rotisseries, tzatziki sauce and a pile of broken plates when making Gyro Meat with Tzatziki Sauce.
Can a fussy French fricassee fit a modern American lifestyle? Sure. All it takes is a chicken, a couple bottles of wine and, and a little know-how to turn out a Coq Au Vin that's real good eats.
To most Americans rice means long grain, white grains. But we're missing out on the marvels of short, medium and brown grains. Join host Alton Brown as he stirs up a Wild Mushroom and Asparagus Risotto, makes a Brown Rice Salad, cooks Baked Brown Rice and delves deep into a mixed bag of starch.
Host Alton Brown shows how to turn fiend to friend when he takes on dark leafy greens, making Mustard Green Gratin, Pot O'Greens and Lemon Sesame Glazed Greens. Tune in and you might learn a thing or two about nutrition, too.
Host Alton Brown ponders the leek, the lesser-known member of the Allium family which can do anything its siblings can do, only better. Don't believe it? Try Alton's Leek Potato Soup, Grilled Braised Leeks or Leek Rings.
Sure, cooking is full of rules, sayings and axioms, but do they all hold water? Join host Alton Brown as he sears meat, washes mushrooms, oils the pasta water and tries to blow up water.
Wednesdays at 10pm ET