16 seasons available
When a cook buys an old, cursed, candy cookbook, the recipes result in odd treats.
Bone marrow isn't just for fancy gastropubs; Alton Brown delivers everything people need to know to enjoy God's butter at home.
Alton's cold brew opens all-new dimensions of coffee enjoyment.
Not all great breads come from the oven; Alton Brown takes on two very different fried breads, each with a twist.
Alton Brown takes on bibimbap, the famed mixed rice dish of Korea.
Alton Brown dives into the world of dried seaweeds and makes a case for why they should really be in all pantries.
Alton Brown dives into the history, science and technique of making bagels at home.
Lactic acid bacteria puts good eats on the table.
Alton Brown dives into the world of dried seaweeds and makes a case for why they should be in every pantry.
Alton Brown makes the argument that Italian food was actually invented in America and that chicken parmesan is the dish where it all began.
Ancient American grains like amaranth, chia and quinoa are making a comeback due to their versatility and nutritional content and Alton Brown shows how to make the most of these very old kitchen newcomers.
Alton Brown has the sauces that will save the seafood dishes.
The last decade has seen a lot of change in the food world, but no device has made more of a difference than the immersion circulator; Alton Brown makes an argument for having one in every kitchen by featuring some dishes.
Alton Brown takes a deep dive on one of the most internet-famous dishes of the decade by way of a famous film from the 1940s; along the way, Alton talks through preserved lemons and homemade harissa.
Alton Brown resuscitates the languishing tradition of the icebox or refrigerator cake, these no-bake cakes were all the rage in the 1950s, but they're ready for a pastry redux.
One of America's most storied sandwiches gets a historic rethink and a technical do-over, from the oysters to the bread and everything in between.
Alton Brown journeys through the history and science of popular raw-meat dish steak tartare.
Alton Brown discusses how to get dates into culinary life, including three recipes for the 1960s classic Devils on Horseback and a very sticky toffee pudding.
First the pandemic, then the zombies, then the nukes and now: desolation and a giant dinosaur-thing.
Turkey may be the most versatile of the New World critters, but for some reason, it's only roasted at the holidays; Alton Brown puts an end to that with three turkey recipes that can be made year-round.
Alton Brown delves into the history of and techniques for the classic Hanukkah dish which was originally made with an Italian cheese.
Alton prepares low-alcohol beverage recipes for holiday get-togethers.
Porterhouse steak.
Grilling chicken.
Procuring, preserving and presenting the first vegetable of the season, asparagus.
Building eggs benedict.
Thin and crispy wood-fired pizzas.
Bananas cool, cream topped, or warm with meringue.
Tacos born in Mexico and the concept of "American" as apple pie.
Alton Brown takes on the most magical but also monstrous form of frying known to modern man.
Alton Brown gives tips on how to get more oats in your diet with culinary incarnations.
Alton Brown puts the "trick" into classic Halloween candies with these three twists.
Alton Brown deals with an abundance of delicious summer squash.
Alton Brown goes back to the fall classics at Plymouth and uses them today.
Three classic meringue desserts; baked Alaska.
Hummus and falafel made from dry chickpeas.
Devil's food cake's ingredient cocoa powder.
Three ways to make chicken pot pie.
Lasagna, the most comforting ingredient of all time.
With decent fish and the mastering of a few basics, Bouillabaisse can qualify as one of the true "good eats."
A definitive bread pudding using a scientific secret formula.
The power of yeast in classic rolls.
The odd ball of the cabbage family: cauliflower.
Asian noodles; "ants climbing trees."
Alton Brown embarks on a journey into the world of home-made, tasty smoked pork.
Alton Brown and the "Good Eats" crew gear up to tackle the biggest food holiday of the year, Thanksgiving.
Alton Brown reveals the secret power of dark chocolate.
Alton explores the crawfish.
Historical exploration of the tamale.
Alton explores the origins of spaghetti with meat sauce.
Alton shows how pork tenderloin is a low-fat alternative substitute for chicken.
Alton sneaks vegetables into treats in an attempt to get his niece to eat them.
Alton explores the history of punch.
In honor of the show's anniversary, Alton Brown and company stage a variety show full of lively conversation and one very strange birthday cake.
Alton uses beer and wine in cooking.
Alton explores the history and preparation of pound cake.
Alton explores the farm-raised trout.
Alton examines the use of alcohol in food preparation.
Alton explains how eating from four basic food groups helped him lose 50 pounds without going on a diet.
Alton deconstructs the Margarita and bloody Mary then reconstructs them Good Eats style.
Alton examines ways to supercharge desserts with salt.
Alton takes on the classic American soup, chicken and dumplings.
Alton explores curry.
Alton sets out to modernize the image of the catfish.
Alton demystifies the pan and dish, paella.
Alton Brown creates a variety of dishes.
Alton explores the many uses of celery.
An animated icon joins Alton Brown, challenging him to raise the bar on canned tuna.
Alton puts cooking oils to use in the kitchen as well as the car.
Alton shows how the freezer can be used for proper food preservation.
The origins of shepherd's pie and mincemeat pie.
Alton uses the soybean in a various recipes.
Homemade crackers.
Alton explores the cultural and historical influences on the New Orleans classic, beans and rice.
Phyllo dough can be finicky but host Alton Brown tames this difficult pastry to create that wonderfully layered dessert known as baklava.
Alton explores ginger.
The versatility of brussels sprouts.
Alton uses oranges to create a classic drink, a topping, and a creamy cold dessert.
Alton cooks with molasses.
Alton shows how properly and simply prepared wild salmon is worth the extra cost.
Alton dissects milk.
Pretzels.
Coconut cake.
Substitute chefs join Alton.
Alton cooks fish.
Dried fruit.
Salt.
Pickles.
Peanuts.
Green bean casserole.
Turn the blueberry into a year-round treat.
The science behind homemade marshmallow.
Demystifying the relationship between a cook and his cutlery.
Alton prepares Buffalo wings.
Alton makes everybody's favorite, apple pie.
The benefits of broccoli.
Alton shows how to confidently prepare a crown roast of lamb.
Alton Brown explores the many uses of a super fruit -- the cranberry.
Original chiffon cupcakes.
Knead not sourdough; Dutch oven cherry clafouti; Dutch oven hoecakes.
Alton cooks with tortillas.
The versatility of Barley.
Breakfast breads.
Cube steak.
Alton cooks with water.
Alton investigates water.
The Good Eats crew reveals thrilling and sometimes hard-to-believe behind-the-scenes secrets.
Peaches.
Okra.
Alton Brown ships out aboard a squid research vessel in search of answers and a few appetizers; stuffed squid, fried calamari and seaside squid salad.
Popcorn.
Pepper.
Deep-fried turkey.
Cooking soup, salad and baked goods with lentils.
Tortillas.
Cajun versus Creole cooking.
Preparing game.
Pomegranate.
Alton Brown makes a traditional corned beef to rival any deli of New York City.
Espresso.
Spinach salad.
Peas.
Kabobs.
Beef jerky.
Homemade ice cream.
Nutritional food.
Sushi.
Alton has the chance to join the Preservation for Culinary Heritage and Authenticity.
Alton examines the versatility of vinegar.
Waffles.
Meatballs.
Making butter, frosting and ice cream with avocados.
Pocket pies.
Eggnog.
Cooking with vanilla.
Tenderloin.
Alton explains the basics of the bar.
Thai food.
Scallops.
Olives.
Tips for creating great sauces from scratch. With Alton Brown.
Alton Brown uses pop culture analogies, comic interludes and easy preparations to make cooking fun.
Chicken Kiev; turkey piccata; carpaccio. With Alton Brown.
Doughnuts.
Cooking with won ton skin. With Alton Brown.
Alton ponders the mythology of chili.
Making sandwiches for children. With Alton Brown.
Soup that children will love. With Alton Brown.
Tips for buying, storing, cooking and serving cheese. With Alton Brown.
Alton dives into the mysterious world of chocolate. With Alton Brown.
Whether cooking up a mess of grits or a pot of polenta, cornmeal may just be the most powerful player in the pantry.
Alton designs the perfect stuffing.
Pudding secrets.
Alton uncovers the complexities of melons.
Food myths.
Carrots.
Alton cooks with leeks.
Baking a perfect loaf of bread. With Alton Brown.
Alton makes gyros.
Leafy greens.
Various types of rice.
Cooking with frozen crabs.
The secret of true barbecue.
Making muffins.
Homemade stocks.
Homemade sausage.
Cooking a great steak.
Origin of pouch cooking.
Creating dishes with wheat berries, bulgur and couscous. With Alton Brown.
Homemade taffy, brittles and jellies. With Alton Brown.
Potato recipes.
Basic cookie baking techniques. With Alton Brown.
Herbs; container herb gardens. With Alton Brown.
Buying, storing, mixing, cooking and eating spices.
Corn dogs; basket burgers.
Secrets to great fudge. With Alton Brown.
Tips for cooking with nuts. With Alton Brown.
Brushetta; French toast. With Alton Brown.
Varieties of bananas.
Grilling tuna on a chimney charcoal starter; avoiding fake soy sauce; tuna steaks. Host: Alton Brown.
Making the most of strawberry season.
Storing, preparing, cooking and eating artichokes.
The process of making yogurt. Host: Alton Brown.
Alton Brown prepares a meal using coconut, pineapple, mango, papaya and pork after a fishing accident strands him on an island.
All a person needs to know about making the best use of the biggest berry to ever be called a vegetable - the tomato; recipes for tomato sauce, TBL panzanella and stuffed tomatoes.
Everything there is to know about yeast, barley and hops. Host: Alton Brown.
Guacamole; California dip; chicken liver mousse. Host: Alton Brown.
Chops with help from the butcher; stuffing tips.
Alton Brown takes pâté á choux from cream puff to eclair and beyond.
Alton pushes the limits of his casserole knowledge.
Demystifying stuffed pasta.
Alton Brown's guest slot on a morning talk-show turns into a half-hour of "Good Eats."
Alton tries to decipher an old yellow cake recipe.
Cake is dandy without frosting it's just sweet bread; Alton Brown builds a better butter cream then builds a layer cake from ground up with tools from his local hardware.
Enjoying beets.
Roulades.
Spooky gelatin mold.
Oatmeal; honest granola; fiber and nutrition.
Crepe techniques.
Cooking the perfect roast; having fun with flower pots; the ultimate carnivores delight.
Television gameshow; porkbelly prepared in a junkyard.
Eggplant.
Cheesecake.
Squid.
Dutch processing; hot chocolate; brownies; sorbet; homemade chocolate syrup.
Clam indentification; clam-opening device; chowder.
Potato soup; potato salad; Swiss rosti.
Smoking fish.
Why the pressure cooker makes great broth.
Buttermilk-battered fried chicken.
Buying, handling and cooking of lobsters.
Country and city hams cured, smoked, raw, brined or fresh.
Baking chocolate layer and sheet cakes; how to keep foam from flopping.
How to make perfect pot roast without the pot.
Honey.
Garlic.
Alton Brown dismisses the many myths about mayonnaise.
Puff pastry.
Making the perfect cup of tea.
Chiles and salsa.
Pickles; Alton Brown visits Cleopatra's tomb and discusses the world's largest cucumber.
Pleasure of mussels.
Revealing more about the mystery of eggs.
Alton Brown sets out to make duck a regular dish.
Leftovers.
Alton Brown uses time travel to explain the mystery behind cookies.
Pancakes.
Alton Brown attempts to prove that butter is good.
Pizza.
Baked beans, black bean salad and hummus.
Alton Brown shows off his poaching skills.
Cooking with tofu.
The world of cabbage; cutting board blues; cabbage history.
Purchasing a grill; leg of lamb.
The history and quick preparation of fruitcake.
Fondue; grilled cheese sandwich.
How to shop for, store and prepare some apple classics.
Making shrimp cocktail; tour of a shrimp boat and a shrimp shop.
Mushrooms.
Alton uses science to make the pie crust of his dreams.
History and preparation of coffee.
Spicing up meatloaf and other ground beef techniques.
How to properly make healthy fried foods.
How to make jam and the process of canning.
Tomato sauces.
Cooking with sugar.
Ribs.
History of corn.
Searching for the perfect steak and the perfect pan to sear it in.
Examining the various ways to cook potatoes.
Eggs.
Salad basics.
Alton Brown reloads this classic holiday episode with the help of a jolly old elf in red who is demanding that his Christmas cookies be gluten-free.
Make your own ice cream, sorbet and granita.
Searching for the perfect Southern-style biscuit.
How to make gravy.
Onion soup.
Fish.
Dried pasta.
Alton Brown rewrites the rules for making rice pilaf.
Harvesting and roasting chocolate; mousse; chocolate recipe.