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
Ask Alton: Canning Food
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Ask Alton: Canning Food 02:29
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Ask Alton: Brine, Smoke, Baste 02:57
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Ask Alton: Oil and Grease 03:20
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Alton's Stuffed Lobster Recipe 04:15
Episodes
See Episode GuideTrue Brew IV: Take Stock
Some folks may think of homemade stocks as culinary anachronisms, but host Alton Brown thinks they're the best edible investment in town. Follow him as he buys the perfect stock pot and brews up Chicken Stock and Chicken Noodle Soup.
American Slicer
Join host Alton Brown as he explores what it takes to stay sharp in the kitchen and demystifies the relationship between the cook and his cutlery. With a recipe for Gazpacho.
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.
In The Bulb of the Night (Garlic)
Meet Count Vlad and discover the miraculous properties of the humble bulb, garlic. Alton prepares 40 Cloves and a Chicken and Vlad's Very Garlicky Greens.
Herbal Preservation
Host Alton Brown focuses on the wide range of greenery that can add depth and dimension that make good eats better. Plus, learn how to set up your own container herb garden. With recipes for Parsley Salad and Tarragon Chive Vinegar.
A Cake on Every Plate
Alton Brown's been dealt a curious culinary challenge: deciphering a deceased family baker's famous yellow cake. He turns out Gold Cake and Cocoa Whipped Cream.
The Ballad of Salty and Sweet
Host Alton Brown examines ways to super-charge desserts with salt. Bacon Praline, Dark Salty Caramels and Grapefruit Brulee, anyone?
Tamale Never Dies
Quite possibly the original convenience food, tamales are ancient and delicious. Join host Alton Brown on a historical and tasty exploration of these tempting treats, as he makes Hot Tamales and Turkey Tamales
It'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.
Curious Yet Tasty Avocado Experiments
Although the avocado is best known for its starring roll in guacamole, Alton Brown shows how this multifaceted culinary actor can also take on rolls usually played by eggs, butter and even shortening, with Avocado Ice Cream, Avocado Buttercream Frosting and Avocado Compound Butter.
Fry Hard III: Fry, Tempura, Fry!
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.
Wonton Ways
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.
Grill Seekers
Grilling is not only an American right, it's a duty, and one that Alton Brown takes seriously. Join him as he shops for a grill, fires the right fuel, makes paste, ties the knot and helps a Leg of Lamb find its true purpose in the world.
A Bird In The Pie Is Worth Two In The Bush
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.
Don't Be Chicken Of Dumplings
Host Alton Brown takes on the classic American dish that divides the country, and his family. He makes Chicken and Dropped Dumplings and Chicken and Rolled Dumplings.
Mission: Poachable
Alton Brown must pit his poaching skills against those of the evil Frenchman whose plan to contaminate the city's water with court bouillon must be foiled. AB has recipes for The Frenchman's Bass, Poached Egg Tips, Catfish au Lait and GE Court Bouillon.
Little Big Lunch: Eggs Benedict
When it comes to brunch, Eggs Benedict is king. Problem is, it usually isn't good eats. Host Alton Brown tears down the dish and rebuilds from the ground up.
Going Bananas
There's a lot more under the banana peel than most folks think. Alton Brown explores the history and varieties of bananas and how they should be handled. He makes Banana Ice Cream, flaming Bananas Foster and Fried Plantains.
Oat Cuisine II
Host Alton Brown helps you get more oats in your diet with some very surprising culinary incarnations.
Say Cheese!
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.
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.
Raising The Steaks
Host Alton Brown returns to the scene of episode one to re-think the great American steak. Do you have to lay out a bunch of presidents just to eat like one? Not if you know where to steer on a steer. With recipes for Sirloin Steak and Skirt Steak.
Q
Host Alton Brown thinks he's cracked the code to true 'cue: brined pork, a flower pot, a trashcan, hardwood smoke and a lot of patience, resulting in a delicious Pulled Pork.
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.
Sausage: A Beautiful Grind
Host Alton Brown thinks that sausage should be our national dish. Never made your own? Once you know how easy it is, with Alton's recipes for Breakfast Sausage and Italian Sausage, you will. Take a look at grinders, the perfect hunk of pork and the longest piece of protein in the world.
Tender Is The Loin 1
Beef tenderloin is one of the most luxurious and expensive cuts of critter known to man. Alton Brown investigates where this cut comes from, how to buy it and how to prepare Steak au Poivre to get your money's worth out of it.
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