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1-19 of 19
- 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.
- Mushrooms are mysterious no longer, Alton Brown makes them a kitchen staple.
- 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.
- From ordinary chuck to sublime, melt in your mouth flavor, Alton Brown demonstrates how to make the perfect Pot Roast without the pot.
- 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.
- 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.
- Quirky chef/scientist Alton Brown gives you the skinny on the perfect personal pizza.
- 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.
- 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.
- 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.
- 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.
- Alton examines the art and science of poaching foods, specifically eggs and fish, and shows how to prepare the quintessential poaching liquid, "court bouillon".
- Join Alton Brown as he takes the blue shelled mollusks from bay to plate, buys a steaming rig, and ponders cooking wine.
- 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.
- 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.
- Meet Count Vlad and discover the miraculous properties and history of the humble garlic bulb.
- 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.
- 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.
- 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.