Not all great breads come from the oven. Host Alton Brown takes on two very different fried breads, each with a twist.
If you own a grill, sooner or later you're going to put some chicken on it -- it's inevitable. And odds are good you won't be happy with the results, unless of course you watch Alton Brown prepare Ring of Fire Grilled Chicken.
Host Alton Brown helps you get more oats in your diet with some very surprising culinary incarnations.
Chicken pot pie is a medieval classic that's fallen into disrepair recently, due in large part to our willingness to let factories do the baking for us. Join host Alton Brown as he looks at three different ways to fix this sad state: Medieval Game Hen Pot Pie, Chicken Biscuit Pot Pie and Individual Chicken Pot Pie with Puff Pastry.
Alton Brown uses a scientific secret formula in an attempt to devise the definitive bread pudding, sharing recipes for Chocolate Bread Pudding and Spiced Bread Pudding.
Bone marrow isn't just for fancy gastropubs. Host Alton Brown delivers everything you need to know to enjoy "God's butter" at home.
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.
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.
Host Alton Brown takes on the famed "mixed rice" dish of Korea. Yes, it takes a little work, but it's worth it.
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.
Host Alton Brown takes on the most mythic, magical, but often times monstrous form of frying known to modern man -- Tempura, with Soy Ginger Dipping Sauce.
If you have dry chickpeas in your pantry, exotic destinations are easily reached from the comfort of your kitchen. Join host Alton Brown as he journeys to the Near East with three preparations for chickpeas and recipes for Hummus For Real and Falafel.
Bouillabaisse may be a scary name, but the soup it represents doesn't have to be. In fact, if you're willing to buy some decent fish and master a few basics, it can most definitely qualify as good eats.
First the pandemic, then the zombies, then the nukes and now: desolation and a giant dinosaur-thing. Luckily there are still plenty of yeast in the air, and Alton Brown proves that with a wild sourdough in the kitchen, the post-apocalyptic world can still taste good -- and he makes cheese crackers and waffles to prove it.
One of America's most storied sandwiches gets a historic rethink and a technical do-over, from the oysters to the bread and everything in between. Alton Brown also makes an argument for shucking.
Alton Brown investigates the culinary possibilities of Asian Noodles. Dishes include Thai Shrimp Spring Rolls, Dan Dan Noodles and Ants in Trees.
When civilization crumbles, who ya gonna call to help get good eats on the table? Lactic acid bacteria, of course.
Host Alton Brown demystifies Paella, both the Spanish pan and the rice dish it's famous for.
Whether you like them cool and cream-topped or warm with a crown of meringue, odds are if you're a banana pudding fan, it's been a long time since you smiled. Alton Brown is about to make that change, with recipes for Baked Banana Pudding, Refrigerated Banana Pudding and Vanilla Wafers.
Join host Alton Brown as he delves into three classic meringue-based desserts: Baked Alaska, Pavlova and Oeufs a la Neige.
If lasagna (the noodle) is the most comforting ingredient of all time, then lasagna (the casserole) must be the most comforting dish of all time. Problem is, most American lasagnas deliver more consternation than comfort. Join host Alton Brown as he puts lasagna back in its place with Slow Cooker Lasagna and Lasagna Noodle Kugel.
Take away all of the culinary creations of the past 10,000 years and what are you left with? Barley. But ancient though it may be, barley is no dino-seed when is comes to versatility in the modern kitchen. Alton Brown shows us how to grind our own grains and makes Barley Bread, Barley and Lamb Stew, Baked Barley, Barley Salad and Barley Water.
Whether filling in for your French teacher or your favorite spice, substitutes can be every bit as successful as the original. Join host Alton Brown and a handful of substitute chefs as they take on a few good recipes (Southern Biscuits, Faux Peanut Sauce and The Chewy Gluten Free) with one ingredient tied behind their backs.
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.
Join host Alton Brown as he elevates the humble home freezer from its usual role as a dumping ground for leftovers and surplus into a powerhouse for proper food preservation. Includes recipes for Frozen Green Peas and Frozen Peaches.
The world may not be flat, but thanks to the tortilla we can enjoy almost anything edible with a quick fold, flip, or wrap. Why is it then that so few cooks make their own tortillas at home? Alton Brown hopes to reverse the trend by introducing the world to the virtues of Lime Tortilla Chips and Corn Tortillas.