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.
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Episodes
See Episode GuideSquid 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.
Dill-icious
Join host Alton Brown as he helps a humble cucumber fulfill its culinary destiny of becoming a pickle, making Dill Pickles and Deep-Fried Pickles.
Apple of My Pie
An American classic is revisited when host Alton Brown makes everybody's favorite, Super Apple Pie.
Going Dutch
The power might be out but that doesn't stop host Alton Brown from breaking out the cast iron and using his hearth and his grill to whip up some very good eats: Dutch Oven Hoecakes, Knead Not Sourdough and Dutch Oven Cherry Clafouti.
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.
Squash Court II
Host Alton Brown deals deliciously with a surprising glut of summer squash.
Use Your Noodle Iv: Lasagna
If lasagna (the noodle) is the most comforting ingredient of all time, then lasagna (the casserole) must be the most comforting dish of all time. Problem is, most American lasagnas deliver more consternation than comfort. Join host Alton Brown as he puts lasagna back in its place with Slow Cooker Lasagna and Lasagna Noodle Kugel.
Rich Little Poor Boy
One of America's most storied sandwiches gets a historic rethink and a technical do-over, from the oysters to the bread and everything in between. Alton Brown also makes an argument for shucking.
Tuna: The Other Red Meat
A quick trip to the afterlife convinces host Alton Brown to get serious about eating more tuna. Find out how to grill on a chimney, use charcoal starter, avoid fake soy sauce and learn why you can see a rainbow on tuna steaks. With Alton's recipe for Chimney Tuna Loin.
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.
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.
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.
Oh My, Meat Pie
Join host Alton Brown as he tells the tale of an ancestor's journey to the New World by way of a curious meat pie shop. He explores the origins and preparation of Shepherd's Pie and Mincemeat Pie.
Waiter There's A Fish In My Soup
Bouillabaisse may be a scary name, but the soup it represents doesn't have to be. In fact, if you're willing to buy some decent fish and master a few basics, it can most definitely qualify as good eats.
Artichokes: The Choke Is On You
Alton Brown's getting down to the heart of artichokes. Pick up tips on storing, prepping, cooking and eating this giant flower bud, as well as how to make your own Herb Oil to marinate them in. Plus recipes for Broiled Chokes and Artichoke Pasta Salad.
Peanut Gallery
A little ghostly inspiration is all Alton Brown needs to turn a handful of peanuts into some seriously good eats. He makes Boiled Peanuts, Roasted Peanuts, Peanut Butter Pie, Boiled Peanut Soup and Homemade Peanut Butter.
Honey I Shrunk the Cake
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.
Popover Sometime
Armed with one simple yet versatile Basic Popover recipe, host Alton Brown creates a variety of dishes from a breakfast treat, Dutch Baby, to that dinner classic, Yorkshire Pudding with Roast.
Et Tu Mame
That culinary chameleon the soy bean turns up as edamame when host Alton Brown takes it from the sushi bar and into the kitchen. Recipes include: Basic Edamame, Edamame Dip, Roasted Edamame Salad and Dry Roasted Edamame Brittle.
Just Barley
Take away all of the culinary creations of the past 10,000 years and what are you left with? Barley. But ancient though it may be, barley is no dino-seed when is comes to versatility in the modern kitchen. Alton Brown shows us how to grind our own grains and makes Barley Bread, Barley and Lamb Stew, Baked Barley, Barley Salad and Barley Water.
TORT(illa) Reform
The world may not be flat, but thanks to the tortilla we can enjoy almost anything edible with a quick fold, flip, or wrap. Why is it then that so few cooks make their own tortillas at home? Alton Brown hopes to reverse the trend by introducing the world to the virtues of Lime Tortilla Chips and Corn Tortillas.
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.
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.
Water Works I
Join Alton Brown as he heads upstream in search of the world's most important ingredient: water. Where does it come from, how is it made safe to drink, and what does it take to get from the source to our kitchen sinks? Alton answers all, including what it means to be labeled "spring," "mineral," or "drinking" water.
