Good Eats Episodes
Urban Preservation II: The Jerky
Alton Brown takes a loving look at an ancient food for the new millennium: Beef Jerky. How to shop for it, make it with a window fan, and then cook with it as an ingredient in Jerky Tomato Sauce.
Give Peas a Chance
Alton Brown is called to a normal, suburban house one night to "treat" a boy who, having been told that he can't leave the table until he eats his peas, hasn't left the table for a very long time. Alton tempts him with Green Peas with Cheese and Herbs, Curried Split Pea Soup and Split Pea Burgers.
Dis-Kabob-Ulated
Alton Brown shows that with the right ingredients, the right skewers, the right heat and the right mindset, kabobs still have a role to play in the modern culinary carnival, making Spicy Beef Kebabs and Vanilla Lime Pineapple Skewers.
Cobbled Together
After years of applying, Alton Brown is finally getting a shot to join the prestigious Institute for the Preservation of Culinary Heritage and Authenticity. He just needs to prepare a dessert for a special dinner. He makes Rhubarb Peach Cobbler, Blackberry Grunt and Individual Berry Crisps.
Churn Baby Churn, 2
Alton Brown sets out to figure out how to make ice cream himself. After a visit from some federal ice cream agents and a little investigation of ingredients, Alton cracks the code, making Vanilla Ice Cream, Chocolate Ice Cream and Mint Chip Ice Cream.
Power Trip
Alton Brown looks at the nutritional challenges of making his own energy bars, and concocts a Protein Bar, a Granola Bar and a Brown Rice Crispy Bar.
Wake Up Little Sushi
Alton Brown investigates the ins and outs of ordering, eating, shopping for and even making basic sushi. With plenty of history thrown in, Alton offers recipes for Sushi Rice and California Rolls.
Good Wine Gone Bad
Join host Alton Brown as he dives deep into the pantry to investigate the many facets of vinegar. Learn the secrets of this ancient elixir and some darned cleaver ways to get it into your food, including Grilled Romaine and Sauerbraten.
The Waffle Truth
Tired of sad, insipid toaster waffles and flavorless instant batters? Host Alton Brown sure is and he's going to do something about it. Learn how to build a better batter, pick the right iron and find out what waffles and church have in common. On the menu: Basic Waffle and Chocolate Waffle.
Great Balls Of Meat
Join host Alton Brown as he figures out how to build a better meatball, puts a muffin pan to new uses in his Baked Meatball recipe and resuscitates that 60's party classic, Swedish Meatballs.
School Of Hard Nogs
Good Eats takes its first serious (sorta) look at the cocktail world by diving into the famed, holiday quaff, Eggnog. Learn the techniques that make it tick, what to do with the leftovers (Eggnog Ice Cream, anyone?), and take a peek into the tasty world of bourbon.
Curious Yet Tasty Avocado Experiments
Although the avocado is best known for its starring roll in guacamole, Alton Brown shows how this multifaceted culinary actor can also take on rolls usually played by eggs, butter and even shortening, with Avocado Ice Cream, Avocado Buttercream Frosting and Avocado Compound Butter.
A Pie In Every Pocket
Join host Alton Brown as he looks into the past, future and present of the very handy Pocket Pie. As for fillings, how do curry mango, chocolate and beef stew grab you?
My Pod
The word vanilla has come to mean bland, boring, commonplace, but Alton Brown is on a mission to put rare, aromatic vanilla back on its pedestal. With recipes for Creme Brulee, Fruit Salad with Vanilla Dressing and Vanilla Poached Pears.
Flat Is Beautiful III
Although it's one of the most plentiful fish in the sea, the mild, fine-textured flounder is usually relegated to the fry basket. Join Alton Brown as he fishes, filets and feasts on a selection of dishes that wouldn't suit any other fishes: Oil Poached Flounder, Baked Stuffed Flounder and Flounder Fish Salad.
Shell Game IV (Scallops)
Tales of a monster scallop send Alton Brown traveling to a small town in Maine to investigate. After meeting with the nervous locals, he sets sail with Capt. Squint upon his house boat, the Okra, where he's forced to cook a whole lot of scallop dishes: Seared Scallops, Scallops on the Half Shell and Scallop Mousse.
Raising The Bar
The cocktail is a truly American art form that few Americans know much about. Alton Brown sets up the basics of a bar, contemplates ice as an ingredient and properly prepares the three classics that open the door to the world of cocktail mixology: Mint Julep, Daiquiri and AB's Martini.
Tender Is The Loin 1
Beef tenderloin is one of the most luxurious and expensive cuts of critter known to man. Alton Brown investigates where this cut comes from, how to buy it and how to prepare Steak au Poivre to get your money's worth out of it.
Tender Is The Loin 2
Alton Brown completes his strategy of getting your money's worth from the luxurious cut of meat known as beef tenderloin. Alton offers the legends and preparations for Beef Carpaccio, Stuffed Tenderloin, Center Cut Tenderloin Roast and Chain of Bull Cheese Steaks.
Your Pad Or Mine (Thai)
When his trip to Thailand is cancelled at the last minute, Alton Brown sets out to find the next best thing -- food. Namely, a proper Pad Thai. Learn the basics of a good stir fry and what to do with some out of the ordinary ingredients.
Olive Me
Although small in stature, olives are huge in flavor, have changed the course of human history and can change your cooking for the better. Alton Brown will open your eyes to tasty options for olives including Tapenade, Citrus Marinated Olives and Olive Loaf.
Behind The Eats
If you're a Good Eats fan, you've seen Alton Brown do it all. Although hard to believe, he does have some help when it comes to creating each episode. Join us "Behind the Eats" as the Good Eats crew reveal their thrilling and compelling behind-the-scenes secrets.
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