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.

Good Eats Season 13 + Special Eps

Tender is the Pork

Looking for an alternative to chicken? Alton turns to pork tenderloin.

Ask Alton: Good Techniques

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Season 9, Episode 16

Shell Game IV (Scallops)

Tales of a monster scallop send Alton Brown traveling to a small town in Maine to investigate. After meeting with the nervous locals, he sets sail with Capt. Squint upon his house boat, the Okra, where he's forced to cook a whole lot of scallop dishes: Seared Scallops, Scallops on the Half Shell and Scallop Mousse.

Monday
Nov 16
6pm | 5c
Season 9, Episode 18

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.

Monday
Nov 16
6:30pm | 5:30c
Season 9, Episode 19

Tender Is The Loin 2

Alton Brown completes his strategy of getting your money's worth from the luxurious cut of meat known as beef tenderloin. Alton offers the legends and preparations for Beef Carpaccio, Stuffed Tenderloin, Center Cut Tenderloin Roast and Chain of Bull Cheese Steaks.

Monday
Nov 16
7pm | 6c
Season 9, Episode 20

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.

Monday
Nov 16
7:30pm | 6:30c
Season , Episode

Monday
Nov 16
8pm | 7c
Season , Episode

Tuesday
Nov 17
12am | 11c
Season , Episode

Tuesday
Nov 17
11am | 10c
Season 1, Episode 4

Circle Of Life

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.

Tuesday
Nov 17
11:30am | 10:30c
Season , Episode

Tuesday
Dec 1
11am | 10c
Season 1, Episode 15

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.

Tuesday
Dec 1
11:30am | 10:30c
Season 1, Episode 16

Carrots: A Taproot Orange

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.

Tuesday
Dec 1
12pm | 11c
Season 1, Episode 17

My Big Fat Greek Sandwich

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.

Tuesday
Dec 1
12:30pm | 11:30c
Season , Episode

Tuesday
Dec 1
1pm | 12c
Season 9, Episode 8

Good Wine Gone Bad

Alton Brown dives deep into the pantry to investigate the many facets of vinegar. Learn the secrets of this ancient elixir and some darned clever ways to get it into your food, including Grilled Romaine and Sauerbraten.

Saturday
Dec 5
3pm | 2c
Season 9, Episode 9

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.

Saturday
Dec 5
3:30pm | 2:30c
Season 9, Episode 10

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.

Saturday
Dec 5
4pm | 3c
Season 9, Episode 15

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.

Saturday
Dec 5
4:30pm | 3:30c
Season 10, Episode 7

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.

Monday
Dec 7
6pm | 5c
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.

Monday
Dec 7
6:30pm | 5:30c
Season 10, Episode 4

Cubing A Round

Cube steak: mysterious meat stuff or misunderstood marvel? Alton Brown makes good use of the only meat capable of being "knitted" together in an attempt to bring country cooking home again. The menu features Country Style Steak, Chicken Fried Steak and Swiss Steak.

Monday
Dec 7
7pm | 6c
Season 10, Episode 3

House of the Rising Bun

Aroma can do a lot, but can it help sell a house? Alton Brown hopes to find out as he whips up several tasty breakfast breads in search of the secret scent of real estate success, making Overnight Cinnamon Rolls, Overnight Citrus Ginger Ring and Overnight Monkey Bread.

Monday
Dec 7
7:30pm | 6:30c
Season 0, Episode 5

Good Eats: 'Twas The Night Before Good Eats

A dark holiday night finds Alton Brown visited by a series of culinary spirits which drive him to prepare long-lost yuletide classics: Roast Duck with Oyster Dressing, Sugarplums and Wassail.

Monday
Dec 7
8pm | 7c
Season 0, Episode 5

Good Eats: 'Twas The Night Before Good Eats

A dark holiday night finds Alton Brown visited by a series of culinary spirits which drive him to prepare long-lost yuletide classics: Roast Duck with Oyster Dressing, Sugarplums and Wassail.

Tuesday
Dec 8
12am | 11c
Season 1, Episode 18

Cuckoo For Coq Au Vin

Alton Brown shows how a fussy French fricassee can fit a modern American lifestyle. All it takes is a chicken, a couple bottles of wine and a little know-how to create a flavorful Coq Au Vin.

Tuesday
Dec 8
11am | 10c
Season 1, Episode 19

Do The Rice Thing

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.

Tuesday
Dec 8
11:30am | 10:30c
Season 1, Episode 20

Field of Greens

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.

Tuesday
Dec 8
12pm | 11c

Most Popular Recipes

All Good Eats Recipes

Breakfast Sausage

Pickled Beets

Glazed Carrots

French Toast

Chocolate Truffles

Pickled Pork

Meat Sauce and Spaghetti

Chicken Stock

Pressure Cooker Chili

Pan-Seared Rib-Eye

Cheese Grits

Stuffed Grilled Pork Chops

Buttermilk Pound Cake

Fresh Cranberry Cosmo

Fried Chicken

Ginger Snaps

Carrot Cake

The Baked Potato

Gyro Meat with Tzatziki Sauce

Broiled Sockeye Salmon with Citrus Glaze

Savory Polenta

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.