Host Alton Brown journeys from field to market to hardware store in search of the perfect steak and the perfect pan to make Pan-Seared Rib-Eye.
Host Alton Brown ponders the potato and its main ingredient: starch. The Baked Potato, Mashers and Potato/Portobello Gratin are examined.
Host Alton Brown cracks the mysterious egg case and pursues a higher understanding of the amazing ovoid's culinary powers. Land a non-stick pan, scramble, over easy and consider eggs for dessert. On the menu are Scrambled Eggs Unscrambled and Lemon Curd.
Exiled to bars, chopped and pre-packaged and drenched in noxious concoctions, the tossed salad deserves better. Alton Brown goes back to salad basics and pays homage to Caesar with Hail Caesar Salad and Veni Vedi Vinaigrette.
Why did the chicken cross the road? Probably to escape Alton Brown, who is intent on defining the perfect Broiled, Butterflied Chicken that's out of the oven and bathed in sauce in under half an hour.
You scream, I scream, but Alton Brown would rather make his own ice cream ... and sorbet and granita. Learn the secrets the pros don't want you to know, find an ice cream machine that delivers the goods without breaking the bank and get recipes for Key Lime Sorbet, Serious Vanilla Ice Cream and Coffee Granita.
Searching for the perfect Southern Biscuit, Alton Brown investigates flour and chemical leaveners, and he turns to his grandmother for a pointer or two ... not to mention a few pointed comments. Plus, he shares recipes for Scones and Shortcake.
Don't miss the gravy boat as host Alton Brown -- armed with the right pan and whisk for the job -- conquers the roux and leads the way to lump-free liquid love. Recipes include White Roux, Sawmill Gravy and Gravy from Roast Drippings.
Alton Brown journeys to the center of the onion, and after rediscovering a kitchen classic and debunking the mythology of tear-free onion cutting, he emerges with a darned fine bowl of French Onion Soup.
Alton Brown dives deep into the watery world of fish and finds that with three cooking methods under your belt, you can cook just about all of them. He shares recipes for Grilled Salmon Steaks, Striped Bass in Salt Dome and Pan Fried Fish.
Part one of a recurring series looks at that king of pantry essentials: dried pasta. Alton Brown explores different styles, the best cooking method (water is key), the tools you really need (big) and a different way of saucing.
Alton brown heads down to Louisiana for a sack of rice, evaluates rice cookers, unlocks saffron and rewrites the rules for the most versatile of all rice dishes: Rice Pilaf.
Alton Brown delves into the dark world of chocolate, picks a pod, roasts some beans, questions mysterious guests, visits his shrink, makes a Chocolate Mousse and strikes on the ultimate chocolate recipe, Chocolate Lava Muffins.
New Wed. 9|8c