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.
Host Alton Brown breaks into the liquor cabinet, not to concoct a drink, but to examine the uses of alcohol in food preparation. He makes Flaming Shrimp and Grits, Zabaglione and Limoncello.
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 an effort to pay off the IRS, host Alton Brown decides to enter a pudding recipe contest being held by the TV pudding queen: Auntie Pudding. Tapioca Pudding, Indian Rice Pudding, Chocolate Pudding and a tasty Instant Chocolate Pudding Mix are in the offering.
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.
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.
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.
An American classic is revisited when host Alton Brown makes everybody's favorite, Super Apple Pie.
Celery is not just for peanut butter anymore as host Alton Brown explores the only common plant that can be used as a vegetable, a starch, an herb and a spice. Recipes include Celery Soda, Braised Celery, Celeriac Puree and Celery Remoulade.
In an effort to tempt his niece into eating her vegetables, host Alton Brown manages to sneak them into several tasty treats, with Parsnip Crisps, Parsnip Muffins and Pearsnip Sauce.
Despite its long and noble history, punch rarely receives the respect it deserves, so Alton Brown begins a quest to return the drink to its rightful culinary position, making Hot Toddy, Good Eats Company Punch and Cape Fear Punch.
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.
Alton Brown explains how eating from four basic food groups helped him lose 50 pounds without going on a diet. He also shares recipes for Sherried Sardine Toast, Ginger Almonds and Buff Smoothie.
Alton deconstructs and then reconstructs the margarita and the bloody Mary.
Alton Brown makes the argument that Italian food was actually invented in America, and that Chicken Parmesan is the dish where it all began. Yet, an Italian canned tomato makes it all possible.
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.
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.
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.
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.
Is it possible to make great cake with coconut from a can? Should you even try? Alton Brown wants to know, and he's willing to crack open as many nuts as it takes to make a slice of paradise on a plate, with recipes for Coconut Milk and Cream, Coconut Extract and Coconut Cake with 7-Minute Frosting.
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.
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.
Concerned about the impact of over-fishing, host Alton Brown explores tasty and extremely sustainable farm-raised trout, making Escabeche of Trout, Hot Smoked Trout and Rollmops.