Food can be fun! That's the message of Good Eats, where host Alton Brown explores the ways that food is prepared and the whys of food science. Along the way he and his cast of characters and experts slip in history, comedy, pop references, and (most of the time) a generous pinch of kosher salt. If you want to go beyond what to do into why you do it, then tune in to Good Eats on the Food Network!
Alton Brown bakes with cocoa powder. Included: recipes for devil's food cake and red-velvet cake.
Alton Brown explores the history of pumpkin pie and prepares an updated take on the fall favorite.
They may have been born in Mexico but today the taco is a concept as "American" as apple pie. Host Alton Brown seeks to refurbish 2 particularly tarnished variations on the theme.
Whether you like them cool and cream topped or warm with a crown of meringue, odds are if you're a banana pudding fan it's been a long time since you smiled. That's all about to change.
Summary: Thin and crispy artisanal wood fired pizzas are nearly impossible to manage at home but with some sound science and a good grill, you can come close to perfection.
When it comes to brunch, Eggs Benedict is king. Problem is, it usually isn't good eats. Host Alton Brown tears down the dish and rebuilds from the ground up.
Summary: Everything you never knew you wanted to know about procuring, preserving, and presenting the first vegetable of the season: asparagus. Buying, storing, and cooking are investigated as well as the science behind...
Summary: If you own a grill, sooner or later you're going to put some chicken on it...it's inevitable. And odds are good you won't be happy with the results, unless of course you watch this show.
Summary: Learn everything you need to know about this legendary cut-o-cow to produce steak house standard results for a hundred bucks under steak house prices.
After confessing a long-lived love for catfish, host Alton Brown sets out to modernize its image.
Host Alton Brown takes on the classic American soup that divides the country, and his family.
Host Alton Brown examines ways to super-charge desserts with salt. Bacon praline anyone?
Alton Brown attempts to set the record straight on the English dish that made India famous.
Alton prepares long-lost yuletide classics after being visited by a series of culinary spirits
Host Alton Brown breaks into the liquor cabinet, not to concoct a drink but to examine the uses of alcohol in food preparation.
The ingredients for that beguiling Japanese concoction, miso soup, may seem a bit unusual until host Alton Brown demystifies them and explores the wonders of the Japanese pantry.
Concerned about the impact of over-fishing, host Alton Brown explores tasty and extremely sustainable farm-raised trout.
The pound cake may have been born in Britain but host Alton Brown considers it to be an American classic. Join him as he explores the history and preparation of this delicious treat.
Most people think of beer and wine only as drinks, but host Alton Brown thinks outside the bottle as he uses them as key ingredients in several tasty dishes.
Host Alton Brown helps an average Joe overcome his kitchen phobias and whip up the classic breakfast of bacon, eggs and coffee.
Alton Brown celebrates 10 years of "Good Eats" with a food-based variety program.
Despite its long and noble history, punch rarely receives the respect it deserves so host Alton Brown begins a quest to return the drink to its rightful culinary position.
In an effort to tempt his niece into eating her vegetables, host Alton Brown manages to sneak them into several tasty treats.
Although usually considered an Italian dish, spaghetti with meat sauce proves to be an American classic as host Alton Brown explores its origins.
Quite possibly the original convenience food, tamales are ancient and delicious. Join host Alton Brown on an historical and tasty exploration of these tempting treats.
Host Alton Brown explores a bayou staple, the delicious and sustainable alternative to lobster, the crawfish.
Alton explores the cultural and historical influences on the New Orleans classic, beans and rice.
Exiled to bars, chopped and pre-packaged, drenched in noxious concoctions, the tossed salad deserves better. Alton Brown goes back to salad basics and pays homage to Caesar.
Recipes:
Hail Caesar Sal...
