Watch Now: Good Eats Full Episodes
Porterhouse Rules
Now Playing
Porterhouse Rules 21:00
Now Playing
Grillus Domesticus 21:01
Now Playing
Flat Is Beautiful V 21:01
Now Playing
Age of Asparagus 21:01
Now Playing
Yes We Have No Banana Pudding 21:02
Now Playing
American Classics VIII: Tacos 21:01
Now Playing
Fry Hard: Fry, Tempura, Fry! 21:01
Now Playing
Oat Cuisine II 21:00
Now Playing
Squash Court II 21:00
Now Playing
Egg Files VII: Meringue 21:01
Now Playing
Pantry Raid XIII 21:00
Now Playing
A Bird in the Pie 21:01
Now Playing
Devil of a Cake 21:00
Now Playing
Use Your Noodle IV: Lasagna 21:01
Now Playing
Waiter There's Fish In My Soup 21:01
Now Playing
Proof Is in the Bread Pudding 21:01
Now Playing
The Caul of the Flower 21:00
Now Playing
Use Your Noodle 5 21:01
Good Eats: Reloaded
With each edition of Good Eats: Reloaded, show creator Alton Brown will be renovating, updating -- and in some cases, repairing -- classic episodes of the long-running series.
DISHES YOU’LL CRAVE 9 Photos
Rediscover Alton’s best dishes, from chewy chocolate chip cookies to perfect meatloaf. Alton has the recipes you’ll make again and again.
Ask Alton: Good Techniques
See All Videos
Episodes
See Episode GuideIt's a Pan, It's a Dish, It's Paella
Host Alton Brown demystifies Paella, both the Spanish pan and the rice dish it's famous for.
Hittin' the Sauce II
No matter how good of a cook you are, sooner or later your seafood is going to let you down. Alton Brown has the sauces that will save your dinner every time.
Porterhouse Rules
Alton Brown explains everything you need to know about this legendary cut-o-cow to produce steak house-standard Dry Aged Chimney Porterhouse for a hundred bucks under steak house prices.
Bowl O' Bayou
Alton Brown breaks down the whole concept of gumbo, clarifies the differences between Cajun and Creole and explains the importance of the roux this classic dish. Alton comes up with a foolproof method for making a brick (dark) roux and the perfect Shrimp Gumbo.
Hittin' the Sauce II
No matter how good of a cook you are, sooner or later your seafood is going to let you down. Alton Brown has the sauces that will save your dinner every time.
Porterhouse Rules
Alton Brown explains everything you need to know about this legendary cut-o-cow to produce steak house-standard Dry Aged Chimney Porterhouse for a hundred bucks under steak house prices.
Bowl O' Bayou
Alton Brown breaks down the whole concept of gumbo, clarifies the differences between Cajun and Creole and explains the importance of the roux this classic dish. Alton comes up with a foolproof method for making a brick (dark) roux and the perfect Shrimp Gumbo.
Flat Is Beautiful III
Although it's one of the most plentiful fish in the sea, the mild, fine-textured flounder is usually relegated to the fry basket. Join Alton Brown as he fishes, filets and feasts on a selection of dishes that wouldn't suit any other fishes: Oil Poached Flounder, Baked Stuffed Flounder and Flounder Fish Salad.
Great Balls Of Meat
Join host Alton Brown as he figures out how to build a better meatball, puts a muffin pan to new uses in his Baked Meatball recipe and resuscitates that 60's party classic, Swedish Meatballs.
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.
Use Your Noodle 2
Stuffed pastas like Ravioli and Tortellini are much loved but seldom made. Host Alton Brown intends to put that to an end by demystifying noodles and filling alike. Plus, how an ironing board can help.
Major Pepper
Alton Brown takes a closer look at the king of spices, pepper, goes in search of the perfect peppermill, and examines the peculiar (but delicious) properties of pepper's essential oils. With recipes for Black Pepper Mango Sorbet, 4-Pepper Deviled Eggs, Slow Cooker Pepper Pork Chops and Pepper Vodka.
Dr. Strangeloaf
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.
Tortillas Again
Alton Brown finds himself in a fix when a local cooking club pickets his house protesting the fact that he doesn't use enough leftovers. He responds with a kitchen full of Enchilada Lasagna, Masa Tot and a serious platter of Ultimate Nachos.
The Man Food Show
Just in time for the big game, Alton Brown has a show all about food best consumed in a recliner: real, honest-to-goodness Corn Dogs and Mini Man Burgers.
Pretzels Logic
The pretzel, once a delicious treat, has sadly been twisted into the edible equivalent of cardboard. Join host Alton Brown as he recreates traditional Homemade Soft Pretzels in all its crisp, chewy, golden brown glory along with his favorite accompaniment, Best Mustard Ever. He also offers a recipe for Homemade Hard Pretzels.
Dip Madness
Dips may have driven host Alton Brown a little bonkers but that won't keep him from delivering the goods on a long line of dipables from Guacamole, Onion Dip from Scratch, and Hot Spinach and Artichoke Dip to the unjustly dissed Chicken Liver Mousse.
The Wing and I
The wing's the thing as Alton Brown prepares America's most ubiquitous bar food: Chicken Wings. With recipes for Buffalo Wings and Orange Glazed Chicken Wings.
The Big Chili
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.
Peachy Keen
Few fruit are as sweet, succulent, or downright sexy as a peach. So why is it so hard to find a good peach at the grocery store? Alton Brown trades commercial convenience for farm stand flavor and discovers what he's been missing. Orchard fresh peaches are nothing short of a miracle and perfect for Grilled Peach Melba or Individual Peach Upside-Down Cake.
The Waffle Truth
Tired of sad, insipid toaster waffles and flavorless instant batters? Host Alton Brown sure is and he's going to do something about it. Learn how to build a better batter, pick the right iron and find out what waffles and church have in common. On the menu: Basic Waffle and Chocolate Waffle.
Immersion Therapy
The last decade has seen a lot of change in the food world, but no device has made more of a difference than the immersion circulator. Alton Brown makes an argument for having one in every kitchen by featuring dishes such as perfect rump roast, cheesecake and a killer liqueur.
American Classics X: Chicken Parm
Alton Brown makes the argument that Italian food was actually invented in America, and that Chicken Parmesan is the dish where it all began. Yet, an Italian canned tomato makes it all possible.
Stew Romance
If great stew, like great music, is a commingling of ingredients to create culinary harmony, why do so many stews taste less like beautiful music and more like a murky dirge? Join host Alton Brown as he orchestrates an answer with his Good Eats Beef Stew.
Most Popular Recipes
All Good Eats Recipes
Recipes Recently on TV
About the Host
.jpeg.rend.hgtvcom.91.68.suffix/1576623697836.jpeg)