Good Eats
Chef Alton Brown whips up quick recipes and explores the science behind what makes them so tasty.
Genre: Documentary, Comedy
Cast:Alton Brown , Brett Soll , Vickie Eng , Deb Duchon , David Traylor , Zoey Brown , Tamie Cook , Shirley Corriher , Michael P. Clark , Carolyn O'Neil , Carmi Adams , Caroline Connell , Mae P. Skelton , Stephanie Boyd , Matthew Brady , Cybil Brown , Daniel Stillman , Nicole Kerr
S1.E1 ∙ Steak Your Claim
Host Alton Brown journeys from field to market to hardware store in search of the perfect steak and the perfect pan to sear it in.
S1.E2 ∙ This Spud's for You
Host Alton Brown ponders the potato and it's main ingredient: starch. Baking, mashing, and gratins are re-examined.
S1.E3 ∙ The Egg-Files
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.
S1.E4 ∙ Salad Daze
Exiled to bars, chopped and pre-packaged, drenched in noxious concoctions, the tossed salad deserves better. Host Alton Brown goes back to salad basics and pays homage to Caesar.
S1.E5 ∙ A Bird in the Pan
Why did the chicken cross the road? Probably to escape host Alton Brown who seems intent on defining the perfect broiled chicken, out of the oven and bathed in sauce in under half an hour.
S1.E6 ∙ Churn Baby Churn
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 and find an ice cream machine that delivers the goods without breaking the bank.
S1.E7 ∙ The Dough Also Rises
Searching for the perfect southern style biscuit, host Alton Brown investigates flour, chemical leaveners, and turns to his Grandmother for a pointer or two...not to mention a few pointed comments.
S1.E8 ∙ Gravy Confidential
Don't miss the (gravy) boat as host Alton Brown (armed with the right pan and whisk for the job) conquers rouxs and leads the way to lump free liquid love.
S1.E9 ∙ A Bowl of Onion
Host Alton Brown journeys to the center of the onion and after rediscovering a kitchen classic, and debunking the mythology of tear-free onion cutting, emerges with a divine bowl of soup.
S1.E10 ∙ Hook Line and Dinner
Host 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 any seafood.
S1.E11 ∙ Pantry Raid I: Use Your Noodle
Part 1 of a recurring series looks at the king of pantry essentials: pasta.
S1.E12 ∙ Power to the Pilaf
Host Alton Brown heads down to Louisiana for a sack of rice, evaluates rice cookers, unlocks the secrets of saffron and rewrites the rules for the most versatile of all rice dishes: the pilaf.
S1.E13 ∙ The Art of Darkness
Host Alton Brown delves into the dark world of chocolate, picks a pod, roasts some beans, questions mysterious guests, visits his shrink, makes a mousse and strikes on the ultimate chocolate recipe.
S1.E14 ∙ Romancing the Bird: A Good Eats Thanksgiving
Alton searches for the perfect turkey recipe to reverse the "dry turkey curse" that has plagued his family.
S2.E1 ∙ It's a Wonderful Cake
Alton Brown is out to prove that Fruitcake shouldn't be the butt of holiday jokes any longer. Watch as he shows the history and the quick and easy preparation of the unfairly maligned but delicious Fruitcake.
S2.E2 ∙ For Whom the Cheese Melts
Alton Brown loves cheese as much as anyone. See what fondue has to do with football, make the best grilled cheese sandwich you have ever had and see why cheese is milk's leap to immortality.
S2.E3 ∙ Apple Family Values
Watch Alton Brown show you how to shop, store and prepare some apple classics.
S2.E4 ∙ Crustacean Nation
Shrimp cocktail is not just for wedding receptions. You can make it, too. Alton Brown shows you around a shrimp boat and his cousin Ray's shrimp shop.
S2.E5 ∙ The Fungal Gourmet
Mushrooms are mysterious no longer, Alton Brown makes them a kitchen staple.
S2.E6 ∙ Crust Never Sleeps
Chef Alton Brown thinks that the crust is the best part of the pie. Watch as he does battle with the wacky puppets, Tender and Flaky to make the crust of his dreams.
S2.E7 ∙ True Brew
Coffee is America's drink. Nobody drinks more than we do, but Alton Brown thinks that we don't enjoy the bitter brew as much as we should. Watch as Alton leads us through the history and prep of our favorite bean.
S2.E8 ∙ A Grind Is a Terrible Thing to Waste
Alton Brown teaches the fine art of grinding, seasoning and cooking beef.
S2.E9 ∙ Fry Hard
Fry, frying and fried aren't a dirty words. Alton Brown wants to show that proper know-how allows anyone to make healthy, delicious and safe fried foods.
S2.E10 ∙ Urban Preservation I: Jam Session
Nobody seems to make jam anymore and Alton Brown wonders why. It's a time-honored tradition that's easy and delicious. Alton's on a mission to make canning common again. Using good science and easy methods, he'll show how to jam.
S2.E11 ∙ Pantry Raid II: Seeing Red
Tomato sauce is the chameleon of the kitchen, capable of elevating the most humble foods to a higher culinary ground. Alton Brown has three ways to simplify your life with pre-homemade sauces.
S2.E12 ∙ Citizen Cane
Cooking with sugar isn't difficult. Alton Brown thinks that chefs just make it seem hard so that you are impressed with a dessert. Alton shows how easy and delicious sugar is. Sit back, relax as he prepares a delicious dessert.
S2.E13 ∙ Pork Fiction: A Rib for All Seasons
Trapped on a desert island, host Alton Brown is eating ribs. Let him show you the way, the truth and the light about ribs.
S2.E14 ∙ Ear Apparent
Alton Brown shops, shucks and shares the history of a summer fave. Whether it's rolled, roasted, creamed or popped, nothing is as sweet as corn.
S3.E1 ∙ American Pickle
Join Alton Brown as he and his mysteriously malevolent brother put refrigerator pickles through their paces while still taking time to visit Cleopatra's tomb and to contemplate the world's largest cucumber.
S3.E2 ∙ Mussel Bound
Join Alton Brown as he takes the blue shelled mollusks from bay to plate, buys a steaming rig, and ponders cooking wine.
S3.E3 ∙ The Egg Files II: Man with a Flan
Alton Brown steers his continuing egg-vestigation through the world of baked custards from refrigerator pie (quiche) to the much misunderstood creme caramel.
S3.E4 ∙ What's Up, Duck?
Why don't Americans eat duck? Alton Brown wants to make duck a regular dish. Alton reveals how to convert a rock hard duck into a crispy delight while teaching more than you could ever want to know about thermodynamics.
S3.E5 ∙ The Remains of the Bird
How long after Thanksgiving can you live on leftovers? Food Expert, Alton Brown shows all the leftover possibilities...
S3.E6 ∙ Three Chips for Sister Marsha
Alton Brown's sister, Marsha, has her cookies pinched and she turns to Alton for replacements. His efforts to help doom him to relive the same cookies over and over again, aided only by a new mixer and a strangely familiar puppet.
S3.E7 ∙ Flap Jack Do It Again
Join Alton Brown as he concocts homemade "instant" pancakes, shops some heavy metal (measuring cups that is) and takes a long walk amongst the maples.
S3.E8 ∙ The Case for Butter
Alton Brown goes to court to defend butter against a bad wrap brought on by the dark agents of industry, media and the fat phobic public. The best defense: sauces.
S3.E9 ∙ Flat Is Beautiful
Quirky chef/scientist Alton Brown gives you the skinny on the perfect personal pizza.
S3.E10 ∙ Pantry Raid III: Cool Beans
Alton Brown helps us work through the fear with a very strange board game and a trip through his intestinal track while still taking time for "real" baked beans, black bean salad and the fastest hummus on Earth.
S3.E11 ∙ Mission: Poachable
Alton examines the art and science of poaching foods, specifically eggs and fish, and shows how to prepare the quintessential poaching liquid, "court bouillon".
S3.E12 ∙ Tofuworld
Sure it's ancient, it's healthy, but fermented bean curd is also Good Eats. Armed with a little knowledge, and a decent blender, it's a snap to convert this pale paste into everything from pie filling to a pan-fried main course.
S3.E13 ∙ Head Games
Alton Brown gets inside a cabbage's head and comes out with a better understanding of what makes this potentially troublesome, but delicious, vegetable tick.
S3.E14 ∙ Grill Seekers
Grilling is not only an American right it's a duty, and one that Alton takes seriously. Join him as he shops for a grill and fires the right fuel.
S4.E1 ∙ Where There's Smoke, There's Fish
On one level, the marriage of fish (especially oily fish like trout or mackerel) and smoke might seem odd but not only does it work, it is one of the easiest things you can do with a grill.
S4.E2 ∙ Pressure
The scientific theory behind capturing meaty goodness in liquid form and why the pressure cooker makes great broth (Don't worry, they don't explode any more). Alton Brown shares his Beefy Broth.
S4.E3 ∙ Fry Hard II: The Chicken
Forget the kind that comes in a bucket! Alton Brown's showing us the way to fried chicken that's buttermilk bathed, golden brown, and downright delicious.
S4.E4 ∙ Crustacean Nation II: Claws
Despite immense popularity, 9 out of 10 cooks say they're afraid to cook lobster. Join Alton Brown as he demystifies the buying, handling and cooking of the on the briny bug that put the surf into the surf-n-turf.
S4.E5 ∙ Ham I Am
Alton Brown looks into Country and City Hams. Whether its cured, smoked, raw, brined or fresh, he gets the juices flowing for some good old American ham.
S4.E6 ∙ Let Them Eat Foam
Chocolate layer and sheet cakes are more American than apple pie, yet few of us ever bake them anymore. Learn everything you need to know to keep your foam from flopping and produce a heavenly cake.
S4.E7 ∙ A Chuck for Chuck
From ordinary chuck to sublime, melt in your mouth flavor, Alton Brown demonstrates how to make the perfect Pot Roast without the pot.
S4.E8 ∙ Pantry Raid IV: Comb Alone
The most mentioned food in the Bible and the only food produced for us by animals. It's a sweetener, it's an antiseptic, it's amazing and Alton Brown shows us just how amazing.
S4.E9 ∙ The Bulb of the Night
Meet Count Vlad and discover the miraculous properties and history of the humble garlic bulb.
S4.E10 ∙ Mayo Clinic
Join Alton Brown as he debunks the many mysteries of mayonnaise.
S4.E11 ∙ Puff the Magic Pastry
Alton Brown examines the laminated pastry that's always fast and always tasty. Puff pastry is flaky and delicious and can be wrapped around veggies, fruit and meat. Don't be afraid, the store bought stuff can deliver the puff.
S4.E12 ∙ True Brew II: Mr. Tea
Making the perfect cup of tea is an art. Serious tea drinking taken seriously and all the dirt on the world's number two beverage. Yes, number two with water being the number one.
S4.E13 ∙ Chile's Angles
Alton Brown investigates the fruity heat of chilies and that ubiquitous condiment salsa. Ponder the human tongue, the power of capsaicin, and learn to tame the burn of the only food registered as a weapon with the FDA.
S5.E1 ∙ Deep Space Slime
Alton Brown is working as a consultant on a low budget sci-fi movie. He makes spooky, gooey gelatin molds. Since gelatin's a powerful tool in the pantry, Alton's happy to comply, but he insists on making it taste real good.
S5.E2 ∙ Oat Cuisine
Following a heart attack and near death experience, Alton Brown takes Dr's advice and gets seriously into oatmeal. Alton examines crock pots, makes honest granola, teaches about fiber and makes a baked dessert topping.
S5.E3 ∙ Crepe Expectations
Crepes are a great wrap with a bad rap. Truth is, crepes are incredibly simple, versatile and good eats. All you need is science, a good pan and a limber wrist. Alton Brown then performs crepe technique for a live audience.
S5.E4 ∙ Celebrity Roast
As the holidays approach, Alton Brown ponders the perfect roast beef.
S5.E5 ∙ Scrap Iron Chef: Bacon Challenge
Alton Brown finds himself participating in a rather odd TV game show. The arena: a junkyard. The opponent: Chef Midwest. The ingredient: pork belly. Alton's power play: bacon -- from scratch. 'Nuff said.
S5.E6 ∙ Deep Purple: Berry from Another Planet
The aliens among us are eggplants and they are delicious. Alton Brown creatively instructs on how to shop for and store different varieties of eggplant, evaluates bread crumbs and celebrates the vegetable peeler.
S5.E7 ∙ The Trouble with Cheesecake
Alton Brown helps discover the secrets of cream cheese and its alter-ego, mascarpone. Conquer crumb crusts, buy into some pans, and produce both savory and sweet cheesecakes without a crack in site.
S5.E8 ∙ Squid Pro Quo
Alton Brown caters a tailgate party for a group of folks out to catch a glimpse of a mythical sea monster. To commemorate the event, Alton prepares a menu featuring his favorite tailgate-able sea monster, the squid.
S5.E9 ∙ Art of Darkness II: Cocoa
Alton Brown gets the dirt on Dutch processing and the dead Dutch guy who invented it. He chooses a few powders and then applies them to hot chocolate, brownies, sorbet and homemade chocolate syrup.
S5.E10 ∙ Squash Court
Winter squashes confuse and confound because there are so darned many of them. Alton Brown offers advice on how to shop, store and cook a plethora of gourdy recipes, and find out what's really up with beta carotene.
S5.E11 ∙ For Whom the Cheese Melts II
Alton Brown teaches what you can do to return Macaroni and Cheese to a table near you. Alton helps evaluate bakeware, noodles and offers a look into evaporated milk and cheddar cheese.
S5.E12 ∙ Send in the Clams
No bivalve is more American than or more versatile in the kitchen than the clam. Alton Brown reveals the ins and outs of clam identification, decide which ones to use where, buy a clam opening device and make a wicked chowder.
S5.E13 ∙ This Spud's for You Too
Alton Brown, ever the Spud Stud, cooks up homey Potato Soup, creamy Potato Salad and a spectacular Swiss Rosti. It's all in a night's work for AB, but will he wind up being mashed?
S6.E1 ∙ The Other Red Meat
A quick trip to the afterlife convinces host Alton Brown to get serious about eating more tuna. Find out how to grill on a chimney, use charcoal starter, avoid fake soy sauce and learn why you can see a rainbow on tuna steaks.
S6.E2 ∙ Strawberry Sky
Alton Brown reveals how to make the most of strawberry season. You can macerate them, glaze them, freeze them with dry ice and even build a summer pudding in a tin can. Alton even holds a quick lesson on the power of antioxidants.
S6.E3 ∙ The Choke's on You
Alton Brown gets to the heart of artichokes. Pick up tips on storing, prepping, cooking and even eating this giant flower bud, as well as how to make your own herb oil to marinate them in.
S6.E4 ∙ Down and Out in Paradise
A shipwreck maroons Alton Brown on a tropical island with coconuts, cacao, papaya, mango, pineapple, fish and a wild pig, in a "Castaway"-themed episode that uses the local ingredients to make coconut shrimp, ceviche, sweet and sour pork and more.
S6.E5 ∙ Good Milk Gone Bad
Yogurt's not just good for you, it's just plain good. Especially when you make your own. Host Alton Brown shows how easy this miraculous feat really is, then demonstrates plenty of ways to use the white stuff up.
S6.E6 ∙ Egg Files V: Quantum Foam
The word souffle has instilled fear in cooks for ages. Alton Brown believes a strong dose of science is all you need to get control of your egg foam. Learn the ins and outs of the souffle and how to manage the heat in your oven.
S6.E7 ∙ Tomato Envy
Alton Brown teaches everything about the biggest berry called a vegetable.
S6.E8 ∙ True Brew III: Amber Waves
Alton Brown shows everything you need to know about yeast, barley, hops and the hardware you need to bring them together to produce that most American of foods, beer.
S6.E9 ∙ Dip Madness
Dips may have driven host Alton Brown a little bonkers but that won't keep him from delivering the goods on a long line of dipables from guacamole and California dip to the unjustly dissed chicken liver mousse.
S6.E10 ∙ Chops Ahoy
Alton's Stuffed Grilled Pork Chops pay tribute to the chops of yesteryear.
S6.E11 ∙ Choux Shine
The easiest pastry dough to make also happens to be the most versatile and delicious. Trouble is, Americans won't make pate a choux. Join Alton Brown as he takes the steamy dough from cream puff to eclair and beyond.
S6.E12 ∙ Casserole Over
When a Sunday drive goes bad, Alton Brown finds himself pushing the limits of his casserole knowledge to free his dog from an angry group of church ladies.
S6.E13 ∙ Use Your Noodle II
Common around the world are stuffed pastas. called Pierogi in Polland, Wonton in China, Potstickers in Japan... Jerusalem - Kreplach, Korea - Mandu, and Italy. Alton Brown puts an end to the mystery of noodles and filling alike.
S6.E14 ∙ Salad Daze II: The Long Arm of the Slaw
Alton Brown's slaw-centric guest slot on a popular daytime morning talk show turns into a strange and wonderful half hour of good eats. On the menu: Marinated Slaw, Asian Slaw, Beet Slaw and Coleslaw
S6.E15 ∙ A Cake on Every Plate
Alton Brown's been dealt a curious culinary challenge: deciphering a deceased family baker's famous yellow cake.
S6.E16 ∙ The Icing Man Cometh
Cake is dandy but without frosting, it's just sweet bread. Face it, cake's a delivery system for icing - the stuff that makes eyes roll back in the head. With tools from his hardware, Alton Brown builds a better buttercream.
S6.E17 ∙ Beet It
The beet has long been feared by baby boomers haunted by servings of pickled red wedges straight from the can. But Alton Brown's coming to this ruby root's defense, as he suggests one should approach this veggie with an open mind.
S6.E18 ∙ Fit to Be Tied
Since childhood, Alton Brown's had a soft spot in his appetite for roulades. These savory bundles of meaty goodness look difficult to master but Alton says we'll be on a roll in no time as long as we've got science on our side.
S7.E1 ∙ Crustacean Nation III: Feeling Crabby
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 crustaceans. As Alton demonstrates, it's not a cop-out, but great eats.
S7.E3 ∙ The Egg Files VI: French Flop
The great American omelet, packed with hunks of raw vegetables and melted cheese. Alton Brown gets Zen with the simply delicious yet simply misunderstood king of egg applications.
S7.E4 ∙ The Muffin Method Man
America's favorite breakfast bread moved out of the home kitchen long ago. With the help of some sound science and an incarcerated brother, Alton Brown plans to change all that.
S7.E5 ∙ True Brew IV: Take Stock
Some folks may think of homemade stocks as culinary anachronisms, but Alton Brown thinks they're the best investment in town. Alton buys the perfect stock pot and brews up some liquid chicken goodness spiced up with science.
S7.E6 ∙ A Beautiful Grind
Alton Brown thinks that sausage should be our national dish. Never made your own? Once you know how easy it is, you will. Take a look at grinders, the perfect hunk of pork and the longest piece of protein in the world.
S7.E7 ∙ Raising the Steaks
Host Alton Brown returns to the scene of episode #1 to re-think the great American steak.
S7.E8 ∙ The Pouch Principle
Living fast often means getting your food from a bag. Host Alton Brown doesn't see anything wrong with that as long as the bag comes out of your oven -- or microwave.
S7.E9 ∙ Ill Gotten Grains
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.
S7.E10 ∙ The Trick to Treats
Despite the fact that Americans spend billions a year on manufactured treats, truth is, great candy starts in the home. Alton Brown explains the tricks to treats like taffy, brittles and jellies.
S7.E11 ∙ Potato, My Sweet
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.
S7.E12 ∙ The Cookie Clause
Join AB for an evening of cookie baking basics, frosting food science, and maybe a little reindeer wrangling.
S7.E13 ∙ Herbal Preservation
Seeds, bark, berries and fruits we grind onto our foods, Alton Brown focuses on the wide range of greenery that add depth and dimension to our dishes. Plus, learn how to set up your own container herb garden.
S7.E14 ∙ Spice Capades
Alton Brown gives 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.
S7.E15 ∙ The Man Food Show
Under the guise of teaching men how to serve their wives the perfect breakfast in bed, Alton actually teaches guys how to pick out the perfect griddle and deep fryer and use them to make corn dogs and sliders at home.
S7.E16 ∙ Fudge Factor
It turns out the secret to producing this creamy American candy doesn't lie in the power of chocolate, but in the power of crystals. Alton Brown shows the science behind making fudge.
S7.E17 ∙ Sometimes You Feel Like a ...
Whether they're the main ingredient or have a supporting role, nuts have Â...special needs if we're going to get the most out of them. Alton Brown shares better ways to store and cook with all varieties of nuts.
S7.E18 ∙ I Pie
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.
S7.E19 ∙ Toast Modern
It's part of some of the world's greatest dishes. Bruschetta, French Toast, Welsh Rarebit, croutons and your basic breakfast shingle, toast is an example of good eats that could usually be a whole lot better.
S7.E20 ∙ Eat This Rock!
Alton gives a lesson on salt, the only rock on the planet that we eat. Salt's historical significance and influence on wars, its many shapes and forms, its formation, harvesting and processing, its chemical composition and multiple ways to use are demonstrated.
S7.E21 ∙ Top Banana
Alton Brown discovers the varieties of bananas available in the US.
S8.E1 ∙ Hittin' the Sauce
With a few simple tools and some basic chemistry, Alton Brown simplifies the most common sauce quandaries. Throw away your boxed preparations and find how simple it is to create an elegant hollandaise & peppercorn sauce for steak.
S8.E2 ∙ Shell Game
Oysters are a mystery to many and downright spooky to some. Join host Alton Brown as he unravels the secrets of this bivalve, cracks a safe or two and reinvents classic applications like oysters Rock-A-Fella.
S8.E3 ∙ Flat Is Beautiful II
Chef/Scientist Alton Brown gives his meat recipes maximum flavor through flatness.
S8.E4 ∙ Circle of Life
Everybody loves donuts but nobody seems to make their own...until now. Join Alton as he delves into this country's favorite pastry. Not only will you learn how to make your own you'll find out how the donut really got its hole.
S8.E5 ∙ Wonton Ways
The humble wonton skin may look exotic but it's also the most versatile pasta one can invite into the kitchen. Join Alton as he stuffs & folds & fries & steams & bakes up a mess out of this Chinese restaurant standard.
S8.E6 ∙ The Big Chili
Join Host and cowpoke Gerald P Hobbs (Alton Brown) and his sidekick Rusty as they rustle up a good, honest bowl of red. Along the way, they'll ponder the chili mythology and grind up their own chili powder.
S8.E7 ∙ Sandwich-craft
To some it's a couple of pieces of bread with something shoved between. To others, a sandwich is a sublime balance of flavor and texture born as much of technique as ingredient.
S8.E8 ∙ Soups On
A good soup is like a cooking school in a bowl and class is in session for host Alton Brown's nephew Elton. Join the two as they work together to craft an old classic and (perhaps) a new one.
S8.E9 ∙ Say Cheese
Join host Alton Brown for a collection of short films about his favorite food: cheese. Learn about everything from pasteurization to pairing, lactose to graters. Learn how to make cheese into soup, crackers, and a spread.
S8.E10 ∙ True Grits
Whether you're cooking up a mess of grits or a pot of polenta, cornmeal may just be the most powerful player in the pantry.
S8.E11 ∙ Art of Darkness III: Ganache
What could possibly be more chocolaty than chocolate?
S8.E12 ∙ Stuff It
AB's gone on record as saying the stuff is evil and yet, hundreds of protest letters have him rethinking his position. Can a stuffing be designed that's good for dinner and bird alike? Maybe -if a proper model can be found.
S8.E13 ∙ Puddin' Head Blues
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, rice and a tasty instant chocolate pudding are in the offering.
S8.E14 ∙ Melondrama
Fruit can be tricky stuff and that goes double for melons. Shrouded in mystery and misconception it's true potential is rarely tapped. Join Alton as he attempts to demystify one of the most complex and promising fruits around.
S8.E15 ∙ Myth Smashers
Sure, cooking is full of rules, sayings, and axioms but do they all hold water? Join host Alton Brown as he sears meat, washes mushrooms, oils the pasta water and tries to blow-up water.
S8.E16 ∙ Cuckoo for Coq au Vin
Can a fussy French fricassee fit a modern American lifestyle? Sure. All it takes is a chicken, a couple bottles of wine and, and a little know-how. The fussy French part is purely optional.
S8.E17 ∙ Carrots: A Taproot Orange
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 salads to cakes and explains the whole carrot/vision thing.
S8.E18 ∙ Sprung a Leek
Host Alton Brown ponders the leek, the lesser-known member of the Allium family which it turns, can do anything its siblings can do, only better. Don't believe it? Try these onion rings.
S8.E19 ∙ Dr. Strangeloaf
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 (get it) to produce your own rustic loaves.
S8.E20 ∙ My Big Fat Greek Sandwich
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.
S8.E21 ∙ Field of Greens
Was your childhood eating plagued with plate-loads of slimy, foul-smelling leaves? Host Alton Brown shows how to turn fiend to friend when he takes on dark leafy greens. Tune in and you might learn a thing or two about nutrition too.
S8.E22 ∙ Do the Rice Thing
To most Americans rice means long grain, white grains. But we're missing out on the marvels of short, medium and brown grains. Join Alton as he stirs up a risotto, makes a rice salad and delves deep into a mixed bag of starch.
S9.E1 ∙ Give Peas a Chance
In this episode host Alton Brown makes split pea soup, a pea burger, and a pea salad in order to help little Stevie's parents get him to eat his peas.
S9.E2 ∙ Dis-Kabob-Ulated
Alton gives an overview of shish kabobs, including their history, choosing equipment, and suggestions preparation methods
S9.E3 ∙ Urban Preservation II: The Jerky
AB takes a look at an ancient food for the new millennium: beef jerky
S9.E4 ∙ Churn Baby Churn II
Alton Brown sets out to figure out how to make ice cream himself.
S9.E5 ∙ Power Trip
Alton looks at the nutritional challenges then concocts a protein bar, an energy bar and a healthy puffed-wheat treat.
S9.E8 ∙ Good Wine Gone Bad: Vinegar
Join Alton as he dives deep into the pantry to investigate vinegar.
S9.E9 ∙ The Waffle Truth
Alton's tired of sad, insipid toaster waffles & flavorless instant batters
S9.E10 ∙ Great Balls O' Meat
Meatballs, if everyone loves them so much why are there so many lousy ones?
S9.E11 ∙ Curious Yet Tasty Avocado Experiment
The avocado is a multifaceted culinary actor that can take on many rolls.
S9.E12 ∙ A Pie in Every Pocket
Join host Alton Brown as he takes a look at the very handy pocket pie.
S9.E13 ∙ School of Hard Nogs
Good Eats takes its first serious (sorta) look at the cocktail world.
S9.E14 ∙ My Pod
Join host Alton Brown as he tries to put vanilla back on its pedestal.
S9.E15 ∙ Tender Is the Loin I
Beef tenderloin is one of the most luxurious cuts of critter known to man.
S9.E16 ∙ Raising the Bar
The cocktail is an American art form that few Americans know much about.
S9.E17 ∙ Tender Is the Loin II
Alton completes his strategy of getting your money's worth from tenderloin.
S9.E18 ∙ Flat Is Beautiful III: Flounder
Alton fishes, filets, and feasts on a selection of fish dishes.
S9.E19 ∙ Your Pad Thai or Mine
Alton sets out to find a proper Pad Thai when his trip to Thailand gets canceled.
S9.E20 ∙ Shell Game IV: Scallops
Tales of a monster scallop send Alton to a town in Maine to investigate.
S9.E21 ∙ Olive Me
Olives are huge in flavor not to mention that they've changed history.
S10.E1 ∙ Tort(illa) Reform
Tortillas allow us to eat almost anything with a quick fold, flip, or wrap.
S10.E2 ∙ Just Barley
Of all the culinary creations, barley has been around the longest.
S10.E3 ∙ House of the Rising Bun
Alton Brown finds out if the scent of a house will help sell it.
S10.E4 ∙ Cubing a Round
Cube steak: mysterious meat stuff or misunderstood marvel?
S10.E5 ∙ Water Works I
Alton heads upstream in search of the world's most important ingredient.
S10.E6 ∙ Water Works II
Alton looks at water from the inside out with the help of a water molecule.
S10.E7 ∙ Behind the Eats
Alton takes viewers behind the scenes of Good Eats, showing all the elements that make the show a visual and educational success, to include locations, props, sets, actors, research, writers, chefs, camera tricks, camera equipment, sound, editing, music, production and more in this 47 minute episode.
S10.E8 ∙ Peachy Keen
Few fruits are as sweet, succulent or downright sexy as a peach.
S10.E9 ∙ Okraphobia
Alton turns a bad case of okraphobia into a craving for all things okra.
S10.E10 ∙ Squid Pro Quo II
Why do so many cooks fail when it comes to cooking calamari?
S10.E12 ∙ Major Pepper
If salt is a culinary superhero, does that make pepper its sidekick?
S10.E13 ∙ Fry Turkey Fry
Alton takes on the new American tradition of deep-frying the big bird.
S10.E14 ∙ Pantry Raid VI: Lentils
It's one of the oldest, most versatile players in the pantry- the lentil.
S10.E15 ∙ Tortillas Again
Alton makes lasagna, masa-tots and a serious platter of nachos.
S10.E16 ∙ Bowl O'Bayou
Alton comes up with a method for making a brick roux and the perfect gumbo.
S10.E17 ∙ Fowl Territory
Alton cooks his favorite, Cornish game hen, with an eye on food safety.
S10.E18 ∙ Fruit Ten from Outer Space
Join Alton Brown as he explores an alien fruit: the pomegranate.
S10.E19 ∙ Pickled Pink
Alton makes corned beef to rival any deli serving it in New York City.
S10.E21 ∙ American Classics I: Spinach Salad
Alton investigates the American Classic, spinach salad.
S11.E1 ∙ Milk Made
Of all the edibles on Earth, milk exists solely to be food says Alton.
S11.E2 ∙ Pretzel Logic
Alton discusses the many lives of yeast, uses a bagel recipe with a baking soda bath and pretzel salt to make Philadelphia style pretzels followed by a home made mustard condiment.
S11.E3 ∙ Coconut Cake Revival
Alton searches for the mysterious "cake lady" while discovering that to make an Old Fashioned Coconut Four Layer Cake with 7 Minute Frosting entirely from scratch (starting from whole coconuts) takes a heck-of-a long time, but the results are so worth it. Also includes how to make coconut milk, coconut cream, coconut extract, general coconut education and tips on stacking a multi-layered cake.
S11.E4 ∙ Sub Standards
Substitutes can be every bit as successful as the original.
S11.E5 ∙ Fishn' Whole
Scales, tails and eyes oh my! Who's afraid of whole fish? Not Alton Brown.
S11.E6 ∙ Whithering Bites
Alton explores the world of home dried fruit. He offers a lesson on the use of sulfur and its effects on bacteria, why commercially marketed dried fruit is dipped in sulfur and examines options for bypassing the sulfur method for home drying optioning for a citric acid dip. Alton builds a dehydrator using a fan, fiberglass air filters, dehydrator tray liners and bungee cords. As an alternate, Alton demonstrates an in-oven method using a ceramic reptile heater, small fan, thermometer and ball of aluminum foil. Proper storage is explained and recipes using dried fruit are trail mix, savory and sweet compotes and fruit compote pies.
S11.E7 ∙ Stew Romance
Alton Brown demonstrates why great stew is like great music.
S11.E8 ∙ Dill-icious
Alton helps a humble cucumber fulfill its destiny of becoming a pickle.
S11.E9 ∙ Peanut Gallery
Alton turns a handful of peanuts into some seriously good eats.
S11.E12 ∙ Puff the Magic Mallow
Alton shares the sweet, sticky science behind homemade marshmallow.
S11.E13 ∙ American Slicer
Join Alton Brown as he explores what it takes to stay sharp in the kitchen.
S11.E14 ∙ The Wing and I
The Wing's the thing as Alton prepares the most ubiquitous of bar foods.
S11.E15 ∙ Apple of My Pie
Alton Brown makes everybody's favorite -- the classic apple pie.
S11.E16 ∙ If It Ain't Broccoli Don't Fix It
It may be the bane of children, but broccoli is a nutritional superfood.
S11.E17 ∙ The Alton Crown Affair
Alton Brown proves that Crown Roast of Lamb can be a dish to shock and awe.
S11.E18 ∙ Honey I Shrunk the Cake
Join Alton as he breaks the trend toward an overly sweet and fussy pastry.
S12.E1 ∙ Popover Sometime
Alton creates popover dishes, from a breakfast treat to a dinner classic.
S12.E4 ∙ There Will Be Oil
Edible oils offer a range of flavors and qualities to confound any cook.
S12.E5 ∙ Frozen Cache
Join host Alton Brown as he elevates the humble home freezer.
S12.E6 ∙ Oh My Meat Pie!
Alton explores the origins and preparation of shepherd's pie and mincemeat.
S12.E8 ∙ Flat Is Beautiful: Going Crackers
Alton proves that the humble cracker is vastly improved when homemade.
S12.E9 ∙ American Classics III: Creole in a Bowl
Alton explores the cultural influences that give us a New Orleans classic.
S12.E11 ∙ Cran Opening
Alton Brown explores the many uses of a super fruit -- the cranberry.
S12.E13 ∙ A Cabbage Sprouts in Brussels
Alton reluctantly agrees to help refurbish Brussels sprouts' reputation.
S12.E14 ∙ Orange Aid
Alton creates a drink, a topping and a creamy cold dessert from oranges.
S12.E15 ∙ Pantry Raid X: Dark Side of the Cane
Alton resurrects this historic and versatile syrup, molasses.
S13.E0 ∙ Food Under the Influence
Alton explores the use of beer or wine as an ingredient in recipes and shows how to decide which (if either) is the better choice with a particular food type.
S13.E1 ∙ Crustacean Nation 4: Crawfish
Alton explores a bayou staple, the alternative to lobster, the crawfish.
S13.E2 ∙ Tamale Never Dies
Join Alton on a historical and tasty exploration of tamales.
S13.E3 ∙ American Classics IV: Spaghetti and Meat Sauce
Alton Brown explores an American classic, spaghetti with meat sauce.
S13.E4 ∙ Tender Is the Pork
Looking for an alternative to chicken? Alton turns to pork tenderloin.
S13.E5 ∙ Undercover Veggies I
Alton tempts his niece into eating her vegetables with these tasty treats.
S13.E6 ∙ Feeling Punchy
Alton begins his quest to return punch to its rightful culinary position.
S13.E7 ∙ 10th Anniversary Special
To celebrate Good Eats going double digits, Alton Brown and company put on a live variety show full of lively conversation, a trivia game show, a parade of guests, and one very strange birthday cake.
S13.E8 ∙ Another Man Food Show
Breakfast - from making coffee to eggs, bacon and hash browns.
S13.E9 ∙ American Classics V: A Pound of Cake
Alton explores the history and preparation of pound cake.
S13.E11 ∙ The Once and Future Fish
Alton explores tasty and sustainable farm-raised trout.
S13.E12 ∙ Pantry Raid XII: Turning Japanese
Alton explores the wonders of the Japanese pantry.
S13.E13 ∙ The Proof Is in the Pudding
Alton examines the use of alcohol in food preparation.
S13.E14 ∙ Twas the Night Before Good Eats
Alton explores highly traditional American and European Christmas dishes including wassail, roasted duck, oyster dressing and sugar plums. He is assisted by Charles Dickens, Uncle Sam and the Sugar Plum Fairy.
S13.E15 ∙ Live and Let Diet
Alton tells how eating from four food groups helped him lose 50 pounds.
S13.E16 ∙ Raising the Bar Again
Alton deconstructs and then reconstructs the margarita and the bloody Mary.
S13.E17 ∙ The Ballad of Salty and Sweet
Alton Brown examines ways to supercharge desserts with salt.
S13.E18 ∙ American Classics 7: Don't Be Chicken of Dumplings
Alton takes on the classic American soup that divides the country.
S13.E19 ∙ The Curious Case of Curry
Alton sets the record straight on the English dish that made India famous.
S13.E20 ∙ The Catfish Will Rise Again
Alton loves catfish; now he sets out to modernize its image.
S13.E21 ∙ It's a Pan... It's a Dish... It's Paella
Alton explores the history, hardware and how to prepare a classic paella.
S14.E1 ∙ Porterhouse Rules
Learn everything you need to know about this legendary cut-o-cow.
S14.E2 ∙ Grillus Domesticus
Sooner or later you're going to put some chicken on the grill.
S14.E3 ∙ Spear of Influence
Everything you never knew you wanted to know about asparagus.
S14.E4 ∙ Little Big Lunch: Eggs Benedict
When it comes to brunch, eggs Benedict is king.
S14.E5 ∙ Flat Is Beautiful V
Fire a thin and crispy artisanal wood pizza on the grill.
S14.E6 ∙ Yes We Have No Banana Pudding
Banana pudding fans are about to smile from ear to ear.
S14.E7 ∙ American Classics VIII: Tacos
The taco is a concept as "American" as apple pie.
S14.E8 ∙ Fry Hard III: Fry, Tempura, Fry!
Host Alton Brown takes on a mythical, magical, monstrous form of frying.
S14.E10 ∙ All Hallows Eats
Host Alton Brown decides to put the "trick" into his treats.
S14.E11 ∙ Squash Court II
Alton deals deliciously with a surprising glut of summer squash.
S14.E12 ∙ American Classics IX: Pumpkin Pie
Alton takes this fall classic back to Plymouth and forward into the future.
S14.E13 ∙ Egg Files VII: Meringue
Alton delves into three classic meringue-based desserts.
S14.E14 ∙ Pantry Raid XIII: Destination Chickpea
Alton journeys to the near east with hummus and falafel in the kitchen.
S14.E15 ∙ Devil of a Cake
Do you tangle with dark forces in order to create a devil's food cake?
S14.E16 ∙ A Bird in the Pie Is Worth Two in the Bush
Alton Brown looks at three different ways to make chicken pot pie.
S14.E18 ∙ Waiter, There's a Fish in My Soup
Master a few basics, add choice fish and you'll have a tasty bouillabaisse.
S14.E19 ∙ The Proof Is in the Bread Pudding
Alton devises definitive bread pudding using a secret scientific formula.
S14.E20 ∙ Roll Call
Alton harnesses the power of yeast to put rolls back onto the dinner table.
S14.E21 ∙ The Caul of the Flower
Alton makes up for insulting cauliflower, the cabbage family's oddball.
S14.E22 ∙ Use Your Noodle 5
Alton investigates the culinary possibilities of Asian noodles.
S14.E23 ∙ Right on Q
Join Alton Brown for an hour-long journey into the world of home-made, tasty, smoked, pork.
S14.E24 ∙ Re-Romancing the Bird
Many years after changing Thanksgiving history forever, Alton Brown and the Good Eats crew take one final shot at the biggest food holiday of the year.
S14.E25 ∙ Turn on the Dark
Alton Brown reveals the secret power of dark chocolate.
