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.
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Pressure Reloaded 00:25
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Stock vs. Bone Broth 00:30
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Roast Chicken Reloaded 00:39
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Pie Reloaded 00:38
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Good Eats Visuals 01:03
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Chocolate Reloaded 00:29
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Fry Hard II Reloaded 00:33
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Burgers, Reloaded 00:30
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The Beauty of Burgers 00:10
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Cookie Clause Reloaded 00:36
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Bart Hansard on Good Eats 00:48
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Grits vs. Polenta 00:33
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Meet the Colonel 01:02
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Fondue Reloaded 00:38
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The Lady in the Fridge 01:05
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High Definition Fondue 00:14
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The Dough Also Rises Again 00:24
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Alton's Biscuits Reloaded 00:58
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The Beauty of Bonuts 00:53
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Alton's Overhead Rigs 00:36
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Marsha Interview 00:43
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Good Eats: Fry Hard Reloaded 00:34
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Giant Spaghetti Model 00:54
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Use Your Noodle: Reloaded 00:46
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The Secret of the Fridge Cam 00:55
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Steak Repairs and Renovations 00:31
Episodes
See Episode GuideA Bird in the Pan: The Reload
Alton Brown reloads this classic roast chicken episode with new flavors, new science and a strange new twist on "broiling."
True Grits: The Reload
Alton Brown "reloads" an episode that has been bugging him for years. He finally comes to terms with grits and polenta while a certain Southern gentleman returns to teach the corniest bread of all.
The Dough Also Rises: The Reload
Alton Brown "reloads" a classic biscuit show featuring his grandmother, with an entirely new take on the classic quick bread. Lard and sifting are discussed and ... this time there are bo-nuts!
Steak Your Claim: The Reload
Alton Brown "reloads" his classic steak show with an entirely new recipe for a reverse-seared ribeye steak. He also reviews thermometer basics, how to cure a cast-iron skillet and why pre-salting meat can be the right thing to do.
Fry Hard I: The Reload
Alton Brown "reloads" his classic fish-and-chips show with a brand-new recipe for french fries and fish sticks all while being hounded by his sister who ... really isn't. Honest!
Art of Darkness II: The Reload
Alton Brown "reloads" his classic cocoa powder show with three updated dishes including a new twist on brownies, an introduction to black cardamom and a scientific road race.
For Whom the Cheese Melts: The Reload
Alton Brown "reloads" his classic fondue show with some cheesy science and a completely new recipe, because he really didn't like the first one that much anyway. The Lady of the Refrigerator returns and boy, is she mad!
A Grind is a Terrible Thing to Waste: The Reload
Alton Brown "reloads" this classic episode with a surprising new cheeseburger procedure and the "lost" ground meat dish the food sensors nixed back in '99.
Pressure: The Reload
Alton Brown reloads this original pressure cooker episode with a brand-new broth and his take on the Vietnamese classic, pho.
Fry Hard II: The Reload
Alton Brown "reloads" his classic fried chicken episode with an all-new deep-fried recipe, an introduction to sumac and a look at the science of crunch.
I Pie: The Reload
Alton Brown reloads this episode on lemon meringue pie with a new crust, a new filling and a new meringue. He also bites the heads off of some puppets.
For Whom the Cheese Melts: The Reload
Alton Brown "reloads" his classic fondue show with some cheesy science and a completely new recipe, because he really didn't like the first one that much anyway. The Lady of the Refrigerator returns and boy, is she mad!
True Grits: The Reload
Alton Brown "reloads" an episode that has been bugging him for years. He finally comes to terms with grits and polenta while a certain Southern gentleman returns to teach the corniest bread of all.
Steak Your Claim: The Reload
Alton Brown "reloads" his classic steak show with an entirely new recipe for a reverse-seared ribeye steak. He also reviews thermometer basics, how to cure a cast-iron skillet and why pre-salting meat can be the right thing to do.
Use Your Noodle: The Reload
Alton Brown "reloads" this early episode with new science on cold-water pasta cooking and shares his recipe for cacio a pepe.
Art of Darkness II: The Reload
Alton Brown "reloads" his classic cocoa powder show with three updated dishes including a new twist on brownies, an introduction to black cardamom and a scientific road race.
I Pie: The Reload
Alton Brown reloads this episode on lemon meringue pie with a new crust, a new filling and a new meringue. He also bites the heads off of some puppets.
For Whom the Cheese Melts: The Reload
Alton Brown "reloads" his classic fondue show with some cheesy science and a completely new recipe, because he really didn't like the first one that much anyway. The Lady of the Refrigerator returns and boy, is she mad!
True Grits: The Reload
Alton Brown "reloads" an episode that has been bugging him for years. He finally comes to terms with grits and polenta while a certain Southern gentleman returns to teach the corniest bread of all.
A Bird in the Pan: The Reload
Alton Brown reloads this classic roast chicken episode with new flavors, new science and a strange new twist on "broiling."
Steak Your Claim: The Reload
Alton Brown "reloads" his classic steak show with an entirely new recipe for a reverse-seared ribeye steak. He also reviews thermometer basics, how to cure a cast-iron skillet and why pre-salting meat can be the right thing to do.
Art of Darkness II: The Reload
Alton Brown "reloads" his classic cocoa powder show with three updated dishes including a new twist on brownies, an introduction to black cardamom and a scientific road race.
I Pie: The Reload
Alton Brown reloads this episode on lemon meringue pie with a new crust, a new filling and a new meringue. He also bites the heads off of some puppets.
Use Your Noodle: The Reload
Alton Brown "reloads" this early episode with new science on cold-water pasta cooking and shares his recipe for cacio a pepe.
Pressure: The Reload
Alton Brown reloads this original pressure cooker episode with a brand-new broth and his take on the Vietnamese classic, pho.
A Bird in the Pan: The Reload
Alton Brown reloads this classic roast chicken episode with new flavors, new science and a strange new twist on "broiling."
