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 GuideThe 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.
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.
Squid Pro Quo
Alton Brown finds himself catering a tailgate party for a group of folks out to catch a glimpse of a mythical sea monster. To commemorate the event, Alton prepares his favorite tailgate-able sea monster, the squid, in his Squid Vicious recipe.
Family Roast
As the holidays approach, Alton Brown ponders the perfect roast beef, meets with a butcher, comes to terms with aging, learns about ovens and radiant heat, discovers new ways to have fun with flower pots and produces Dry-Aged Standing Rib Roast with Sage Juz -- the ultimate carnivore's delight.
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.
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.
Squid Pro Quo
Alton Brown finds himself catering a tailgate party for a group of folks out to catch a glimpse of a mythical sea monster. To commemorate the event, Alton prepares his favorite tailgate-able sea monster, the squid, in his Squid Vicious recipe.
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.
Flat is Beautiful V
Thin and crispy artisanal wood fired pizzas are nearly impossible to manage at home but with some sound science and a good grill, Alton Brown shows how you can come close to perfection with Grilled Pizza -- Three Ways.
Power to the Pilaf
Alton brown heads down to Louisiana for a sack of rice, evaluates rice cookers, unlocks saffron and rewrites the rules for the most versatile of all rice dishes: Rice Pilaf.
American Classics III: Creole in a Bowl
Join host Alton Brown as he explores the many historical and cultural influences that give us a New Orleans classic. Menu: Pickled Pork and Red Beans and Rice.
Yogurt: Good Milk Gone Bad
Yogurt's not just good for you, it's just plain good. Especially when you make your own. Host Alton Brown shows how easy this miraculous feat really is, then demonstrates plenty of ways to use the Fresh Yogurt up, like in Thousand Island Dressing, Lemon-Ginger Frozen Yogurt, Yogurt Cheese, Herb Spread, or Tarragon Yogurt Sauce.
Milk Made
Of all the edibles on Earth, only milk exists solely to be food -- or so says Alton Brown. Join him as he dips into the liquid miracle that is milk in search of its secrets, history, and whether or not it's safe to drink straight from the source. With recipes for Quick Cottage Cheese, Dulce de Leche and Tres Leche Cake.
Pantry Raid 4: Comb Alone (Honey)
Honey is the most mentioned food in the Bible: The only food produced for us by animals. It's a sweetener, it's an antiseptic, it's amazing. Alton Brown shows just how amazing with his recipes for Honey Plums, Honey Mustard Dressing, Sweet and Sour Dessert Sauce and Aunt Verna's Orange Cake.
Spice Capades
Join host Alton Brown for a primer for buying, storing, mixing and matching, cooking and eating spices. Find the best tools for grinding them, learn what they are, where they come from and how they shaped the modern world while Alton prepares Curry Powder Blend, Broiled Salmon with AB's Spice Pomade, Vegetable Curry, plus Dried Pear and Fig Compote.
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.
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.
Flat Is Beautiful II
These days we're all looking for ways to make more out of less. Alton Brown's favorite strategy: flatten meats wafer thin and cover them with flavor. New looks at old classics like Chicken Kiev, Turkey Piccata and Beef Paillard.
Grillus Domesticus
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.
Fudge Factor
It turns out the secret to producing Chocolate Fudge, the archetypal American candy, doesn't lie in the power of chocolate but in the power of crystals. Host Alton Brown helps you to grow your own.
The Art of Darkness
Alton Brown delves into the dark world of chocolate, picks a pod, roasts some beans, questions mysterious guests, visits his shrink, makes a Chocolate Mousse and strikes on the ultimate chocolate recipe, Chocolate Lava Muffins.
A Rib for All Seasons
Trapped on a desert island, Alton Brown is eating ribs. Let him show you the way, the truth and the light about ribs, with Who Loves Ya Baby-Back.
Scrap Iron Chef
Alton Brown finds himself participating in a rather odd TV game show. The arena: a junkyard. The opponent: Chef Midwest. The ingredient: pork belly. AB's power play: bacon -- from scratch. With recipes for Soy Honey Brine, Scrap Iron Chef's Bacon, Bacon Vinaigrette with Grilled Radicchio, Honey Mustard Cure, Red Pepper Brine and Molasses Black Pepper Cure.
Switched on Baklava
Phyllo dough can be finicky but host Alton Brown tames this difficult pastry to create the wonderfully layered dessert known as Baklava.
Fudge Factor
It turns out the secret to producing Chocolate Fudge, the archetypal American candy, doesn't lie in the power of chocolate but in the power of crystals. Host Alton Brown helps you to grow your own.
The Art of Darkness
Alton Brown delves into the dark world of chocolate, picks a pod, roasts some beans, questions mysterious guests, visits his shrink, makes a Chocolate Mousse and strikes on the ultimate chocolate recipe, Chocolate Lava Muffins.
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