Alton Brown

“Good Eats” Feeling Punchy 136

136 Despite its long and noble history, punch rarely receives the respect it deserves so host Alton Brown begins a quest to return the...

“Good Eats” Crustacean Nation IV: Crawfish 131

131 Using crawfish as a sustainable alternative to lobster., Host Alton Brown explores a bayou staple, the delicious and sustainable alternative to lobster, the...

“Good Eats” There Will Be Oil 124

124 Edible oils offer a wide range of flavors and qualities to confound any cook, so host Alton Brown untangles these potent hydrocarbons and...

“Good Eats” Kinda Blue (Blueberry) 1111

1111 Kinda Blue (Blueberry) Join host Alton Brown as he reveals the secret to turning this summer superstar, the blueberry, into a year-round treat., Tips...

“Good Eats” The Ballad of Salty and Sweet 1315

1315 Sweet-and-salty foods, including bacon pralines, are prepared., Host Alton Brown examines ways to super-charge desserts with salt. Bacon praline anyone? Q&A : Q: Who...

“Good Eats” Major Pepper 1011

1011 If salt is a culinary superhero, does that make pepper its sidekick? Or is there more to the peppercorn than meets the eye?...

“Good Eats” Peachy Keen 107

107 Searching for orchard-fresh peaches from local farm stands for use in a variety of recipes., Few fruit are as sweet, succulent, or downright...

“Good Eats” TORT(illa) Reform 101

101 Tortillas are prepared., The world may not be flat, but thanks to the tortilla we can enjoy almost anything edible with a quick...

“Good Eats” Tamale Never Dies 132

132 Quite possibly the original convenience food, tamales are ancient and delicious. Join host Alton Brown on an historical and tasty exploration of these...

“Good Eats” The Caul of the Flower 1421

1421 Alton Brown cooks cauliflower., Host Alton Brown makes amends for having insulted the odd ball of the cabbage family: cauliflower. Q&A : Q: Who...

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