What do you do when your live crab runs away from home? If you're Alton Brown you turn to frozen legs and other packaged products. These Crab Cakes or Fritters, Marinated Crab Salad, Ghee and Steamed Alaskan King Crab Claws are far from a cop out -- they're good eats!
Long typecast as a character actor on the culinary stage, this long suffering root vegetable's finally ready for a starring role, and it's not in Silence of the Yams. Alton Brown uncovers the deliciousness that is sweet potato, with recipes for Sweet Potato Pie, Chipotle Smashed Sweet Potatoes and Sweet Potato Waffles.
Host Alton Brown gets zen with the simply delicious, yet simply misunderstood, king of egg applications, the Omelet. Also includes recipes for Omelet for a Crowd and Frittata.
Host Alton Brown thinks he's cracked the code to true 'cue: brined pork, a flower pot, a trashcan, hardwood smoke and a lot of patience, resulting in a delicious Pulled Pork.
It turns out the secret to producing Chocolate Fudge, the archetypal American candy, doesn't lie in the power of chocolate but in the power of crystals. Host Alton Brown helps you to grow your own.
America's favorite breakfast bread moved out of the home kitchen long ago. With the help of some sound science and an incarcerated brother, host Alton Brown plans to change all that, with recipes for Blueberry Muffins and English Muffins.
Wheat berries, bulgur and couscous aren't your usual wheaty fare, but then you don't see a lot of food shows featuring amnesia or kidnapping either. Alton Brown offers many applications for these grains, including Mushroom Wheat Berry Pilaf, Bulgur Gazpacho, Steamed Couscous, Basic Cooked Wheat Berries, Wheat Berry Tapenade and Cherry Couscous Pudding.
Host Alton Brown thinks that sausage should be our national dish. Never made your own? Once you know how easy it is, with Alton's recipes for Breakfast Sausage and Italian Sausage, you will. Take a look at grinders, the perfect hunk of pork and the longest piece of protein in the world.
Host Alton Brown returns to the scene of episode one to re-think the great American steak. Do you have to lay out a bunch of presidents just to eat like one? Not if you know where to steer on a steer. With recipes for Sirloin Steak and Skirt Steak.
Some folks may think of homemade stocks as culinary anachronisms, but host Alton Brown thinks they're the best edible investment in town. Follow him as he buys the perfect stock pot and brews up Chicken Stock and Chicken Noodle Soup.
Join Alton for an evening of cookie baking basics & frosting food science.
Alton Brown explains the tricks to treats like taffy, brittles and jellies.
Alton Brown shares the ways to store and cook with all varieties of nuts.
Alton Brown goes undercover for an in depth look at Lemon Meringue Pie. He also uncovers sweet, but tart, recipes for this citrus pie's filling and Crust.
Just in time for the big game, Alton Brown has a show all about food best consumed in a recliner: real, honest-to-goodness Corn Dogs and Mini Man Burgers.
From better croutons to your basic breakfast shingle, toast is an example of good eats that could usually be a whole lot better. Alton Brown takes on Bruschetta, French Toast and Welsh Rarebit.
There's a lot more under the banana peel than most folks think. Alton Brown explores the history and varieties of bananas and how they should be handled. He makes Banana Ice Cream, flaming Bananas Foster and Fried Plantains.
Host Alton Brown focuses on the wide range of greenery that can add depth and dimension that make good eats better. Plus, learn how to set up your own container herb garden. With recipes for Parsley Salad and Tarragon Chive Vinegar.
Join host Alton Brown for a primer for buying, storing, mixing and matching, cooking and eating spices. Find the best tools for grinding them, learn what they are, where they come from and how they shaped the modern world while Alton prepares Curry Powder Blend, Broiled Salmon with AB's Spice Pomade, Vegetable Curry, plus Dried Pear and Fig Compote.