From their swampy origins to modern machine molds host Alton Brown shares the sweet, sticky science behind Homemade Marshmallows. Plus, a recipe for Ambrosia.
Alton Brown explores the many uses of a super fruit -- the cranberry.
An American classic is revisited when host Alton Brown makes everybody's favorite, Super Apple Pie.
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.
Alton Brown resuscitates the languishing tradition of the "icebox" or "refrigerator" cake. These no-bake cakes were all the rage in the 1950s, but they’re ready for a pastry redux.
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.
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.
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.
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.
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.
Join Alton Brown as he explains how the beans, the grind, the machine and the hand make up the essential components in brewing the perfect cup of espresso.
Join Alton Brown as he shares his favorite weeknight meal, Cornish game hen, with an eye on food safety. Alton's Grilled Curry Cornish Hens and Cornish Game Hen with Bacon and Onions are not just good eats, they're also safe eats.
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.
Join host Alton Brown as he breaks the trend toward an overly sweet and fussy pastry and gets us back to the original chiffon cupcake that will make you feel like a kid again. Alton makes Chocolate Chiffon Cupcake, Chiffon Cupcakes and Simple Vanilla Buttercream Frosting.
Host Alton Brown proves that Crown Roast of Lamb can be a dish to shock and awe without needlessly intimidating any cook who attempts to prepare it.
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.
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.
Alton Brown has everything you never knew you wanted to know about procuring, preserving and presenting the first vegetable of the season, asparagus. Buying, storing, and cooking are investigated as well as the science behind that ... um ... funny smell.
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.
They may have been born in Mexico, but today the taco is a concept as "American" as apple pie. Host Alton Brown seeks to refurbish two particularly tarnished variations on the theme. Recipes include Flour Tortillas, Taco Potion #19, All American Beef Taco, Fish Taco and Crema.
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.
Alton Brown kicks off his investigation of the vast arena of American classic dishes with the spinach salad. He examines his recipe for Spinach Salad with Warm Bacon Dressing ingredient by ingredient, tracing the history of how each element became part of the traditional and tasty salad.
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.
The pretzel, once a delicious treat, has sadly been twisted into the edible equivalent of cardboard. Join host Alton Brown as he recreates traditional Homemade Soft Pretzels in all its crisp, chewy, golden brown glory along with his favorite accompaniment, Best Mustard Ever. He also offers a recipe for Homemade Hard Pretzels.
If great stew, like great music, is a commingling of ingredients to create culinary harmony, why do so many stews taste less like beautiful music and more like a murky dirge? Join host Alton Brown as he orchestrates an answer with his Good Eats Beef Stew.