Pop culture, comedy and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he'll bring you food in its finest and funniest form.

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Season 14, Episode 19

The Proof is in the Bread Pudding

Host Alton Brown uses a scientific secret formula in an attempt to devise the definitive bread pudding. With recipes for Chocolate Bread Pudding and Spiced Bread Pudding.

Saturday
Apr 17
3:30pm | 2:30c
Season , Episode

Saturday
Apr 17
4pm | 3c
Season 14, Episode 21

The Caul of the Flower

Host Alton Brown makes amends for having insulted the odd ball of the cabbage family, cauliflower, with Cauliflower Slaw, Cauliflower Say Cheese and Broiled Curried-flower.

Saturday
Apr 17
4:30pm | 3:30c
Season 11, Episode 16

If It Ain't Broccoli Don't Fix It

It may be the bane of children and presidents but broccoli is a nutritional superfood. Alton Brown transforms broccoli from limp and bitter to crisp and delicious as he makes Fresh Broccoli Salad, Pan Steamed Broccoli and Oven Roasted Broccoli.

Monday
Apr 19
6pm | 5c
Season 12, Episode 5

There Will be Oil

Edible oils offer a wide range of flavors and qualities to confound any cook, so host Alton Brown untangles these potent hydrocarbons and puts them to good use in kitchen and car, making Vegetable Saute, Potato Chips and Fruity Oil Ice Cream in the process.

Monday
Apr 19
6:30pm | 5:30c
Season 13, Episode 8

The Once and Future 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.

Monday
Apr 19
7pm | 6c
Season 13, Episode 9

American Classics V: A Pound of Cake

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.

Monday
Apr 19
7:30pm | 6:30c
Season 10, Episode 6

Water Works II

In his second exploration of the only ingredient pumped directly into our homes, Alton Brown looks at water from the inside out with the help of a friendly water molecule. Along the way, he explains how water is scrubbed clean before it reaches our homes.

Tuesday
Apr 20
11am | 10c
Season 10, Episode 8

Okraphobia

Culinary superstars come in all shapes and sizes, but none is more misunderstood than the much-maligned Southern mystery known as okra. Join Alton Brown as he explores this versatile veggie from the inside out and turns a bad case of okraphobia into a craving for all things okra. On the menu: Dry Fried Okra, Wet Fried Okra, Okra and Tomatoes and Pickled Okra.

Tuesday
Apr 20
11:30am | 10:30c
Season 10, Episode 9

Squid Pro Quo II

In many restaurants, calamari has replaced onion rings as the deep fried hors d'oeuvre de jour. So why is it that so many cooks fail when it comes to cooking calamari? Alton Brown ships out aboard a squid research vessel in search of answers to this question and a few good appetizers. With recipes for Squid Stuffed Squid, Wet Fried Calamari, Dry Fried Calamari and Seaside Squid Salad.

Tuesday
Apr 20
12pm | 11c
Season 10, Episode 10

Pop Culture

No foodstuff screams American pop culture as loudly as popcorn, but modern movie popcorn tastes more like butter-flavored packing material than actual corn. Alton Brown takes a trip to the past to uncover the origins of the tasty treat, reveals the best corn for the job, and leaves no kernel un-popped in his search for the perfect popper. With recipes for Perfect Popcorn, Savory Herb Popcorn and Slacker Jacks.

Tuesday
Apr 20
12:30pm | 11:30c
Season 10, Episode 11

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.

Tuesday
Apr 20
1pm | 12c
Season 10, Episode 12

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.

Tuesday
Apr 20
1:30pm | 12:30c
Season 12, Episode 1

Frozen Cache

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.

Saturday
Apr 24
3pm | 2c
Season 13, Episode 1

Tender Is The Pork

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.

Saturday
Apr 24
3:30pm | 2:30c
Season 13, Episode 2

Crustacean Nation IV: Crawfish

Host Alton Brown explores a bayou staple, the delicious and sustainable alternative to lobster, the crawfish, with a Crawfish Boil.

Saturday
Apr 24
4pm | 3c
Season 14, Episode 22

Use Your Noodle 5

Host Alton Brown investigates the culinary possibilities of Asian Noodles. Dishes include Thai Shrimp Spring Rolls, Dan Dan Noodles and Ants in Trees.

Saturday
Apr 24
4:30pm | 3:30c
Season 12, Episode 4

Tuna, Surprise!

An animated icon visits host Alton Brown and challenges him to raise the bar on canned tuna beyond the usual casserole or tuna salad sandwich. In response, he makes Tuna Salad Undone, Tuna Dressing and Tuna Croquette.

Monday
Apr 26
6pm | 5c
Season 13, Episode 10

Fermentation Nation

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.

Monday
Apr 26
6:30pm | 5:30c
Season 13, Episode 11

Another Man Food Show: Breakfast

Host Alton Brown helps an average Joe overcome his kitchen phobias and whip up the classic breakfast of bacon, eggs and coffee.

Monday
Apr 26
7pm | 6c
Season 15, Episode 2

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.

Monday
Apr 26
7:30pm | 6:30c
Season 1, Episode 1

Hittin' The Sauce

Alton Brown simplifies the most common sauce quandaries. With a few simple tools and some basic chemistry, Alton creates an elegant Hollandaise sauce and a Pepper Cream Sauce perfect for a juicy Strip Steak.

Tuesday
Apr 27
11am | 10c
Season 1, Episode 2

Shell Game

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.

Tuesday
Apr 27
11:30am | 10:30c
Season 9, Episode 21

Olive Me

Although small in stature, olives are huge in flavor, have changed the course of human history and can change your cooking for the better. Alton Brown will open your eyes to tasty options for olives including Tapenade, Citrus Marinated Olives and Olive Loaf.

Tuesday
Apr 27
12pm | 11c
Season 10, Episode 15

Pantry Raid 6: Lentils

Join host Alton Brown as he considers one of the oldest and most versatile players in the pantry, the lentil. The lentil has more to offer than fiber, minerals and a steak's worth of protein, as Alton details while making Lentil Soup, Lentil Salad and Lentil Cookies ... yes, cookies.

Tuesday
Apr 27
12:30pm | 11:30c
Season 10, Episode 16

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.

Tuesday
Apr 27
1pm | 12c

Most Popular Recipes

All Good Eats Recipes

Macerated Strawberries

Turkey Tamales

Lime Tortilla Chips

Guacamole

Margarita

Mustard Green Gratin

4-Pepper Deviled Eggs

Omelet for a Crowd

French Toast

Salsa

Refrigerator Pie

Frozen Strawberries

Wild Mushroom and Asparagus Risotto

Strawberry Pudding

Welsh Rarebit

Stone Fruit Pouches

Ramen Shrimp Pouch

Stove Top Mac-n-Cheese

Pan Steamed Broccoli

Red Velvet Cake

Sweet or Savory Pate a Choux

Best Mustard Ever

Brown Rice Salad

Avocado Compound Butter

Honey Plums

Bird to the Last Drop

Roasted Vegetable Spread

About the Host

Alton Brown

Alton Brown's flair in the kitchen developed early with guidance from his mother and grandmother, a budding culinary talent he skillfully used later "as a way to get dates" in college.