Episode Data

Good Eats

update

Season 0

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  100: Ask Alton - Veggie Eats

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  99: Ask Alton - Garden Greats

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  103: Ask Alton - Prime Meats

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  104: Ask Alton - Breakfast Eats 3

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  106: Pantry Raid - Dalgona Coffee Edition

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  47: Curing Cast Iron

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  48: Boost Your Brew

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  49: Corn in my Cola

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  50: FDA vs USDA

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  51: Brine Me a Dinner

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  52: Transfatty Acid

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  53: Ask Alton - All American Greats

  Alton answers questions from viewers about topics from the following shows: A Grind Is A Terrible Thing To Waste, Ear Apparent, and American Pickle.

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  54: Ask Alton - Hooked And Cooked

  Alton answers questions from viewers about the following shows: Where There's Smoke There's Fish, The Other Red Meat (Tuna), and Hook, Line And Dinner.

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  55: Ask Alton - Juicy Meats

  Alton answers questions from viewers about topics from the following shows: Pork Fiction, Steak Your Claim, and A Bird In The Pan.

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  56: Ask Alton - More Juicy Meats

  Alton answers questions from viewers about the following shows: Celebrity Roast, A Chuck For Chuck, and Grill Seekers.

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  57: Ask Alton - Poultry Pleasers

  Alton answers questions from viewers about the following shows: What's Up Duck, Fry Hard II: The Chicken, and In The Bulb Of The Night.

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  58: Ask Alton - Super Sweets

  Alton answers questions from viewers about the following shows: Three Chips For Sister Marsha, The Art Of Darkness, and Churn Baby Churn.

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  75: Ask Alton - Holiday Treats

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  76: Alton Brown On The Late Show With David Letterman (Sep-04-2003)

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  77: Celebrity Roast (Unaired Version)

  Original version of "Celebrity Roast" shot in the rather "modest," read "slovenly," kitchen of Alton's putative "brother," who is really Alton playing his evil twin. Food Network suits didn't get the joke and got the team to rework the entire show.

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  78: Meet the Crew

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  79: Ask Alton - Breakfast Eats

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  80: Kosher Salt

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  81: The Balancing Act Appearance

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  82: Turner Classic Movies Interview

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  83: Ask Alton - Snack Attack

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  84: Ask Alton - Far East Fare

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  101: Ask Alton - Tossed Around

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  85: Ask Alton - Drink Up

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  102: Ask Alton - More Meats

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  86: Ask Alton - Holiday Questions

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  87: Special Features

  From DVD, this 'Special Features' episode includes the following: - Boost Your Brew - Brittle Me This - Corn In My Cola - Can Can - The Nut Before Christmas - Brine Me A Dinner

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  89: Family Roast (Unaired)

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  90: Family Roast (Behind the Scenes)

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  91: Ask Alton - More Super Sweets

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  92: Ask Alton - Family Favorites

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  93: Ask Alton - Say Cheese

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  94: Ask Alton - Flat Out Tasty

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  95: Ask Alton - Tastes from the Sea

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  96: Ask Alton - Manly Eats

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  97: Ask Alton - Tasty Toppings

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  98: Ask Alton - Morning Munchables

• _{Sunday, November 14th, 1999}

  1: Romancing the Bird (A Good Eats Thanksgiving)

  Join host Alton Brown, while he creates a great Thanksgiving feast. With the help of his somewhat misinformed relatives, Alton debunks some turkey cooking myths on his way to a better bird. Recipes featured in this episode: Sweet Corn Bread Pudding Tart Cranberry Dipping Sauce Good Eats Roast Turkey.

• _{Saturday, April 20th, 2002}

  9: Couch Potato Weekend Webisode - A Spud in Every Tank

• _{Saturday, April 20th, 2002}

  10: Couch Potato Weekend Webisode - Baker By The Dozen

• _{Saturday, April 20th, 2002}

  11: Couch Potato Weekend Webisode - Easy On The Starch

• _{Saturday, April 20th, 2002}

  12: Couch Potato Weekend Webisode - Hello Mr. Chips

• _{Saturday, April 20th, 2002}

  13: Couch Potato Weekend Webisode - Instant Spudman

• _{Saturday, April 20th, 2002}

  14: Couch Potato Weekend Webisode - Pop Goes the Spud

• _{Saturday, April 20th, 2002}

  15: Couch Potato Weekend Webisode - Potato My Sweet

• _{Saturday, April 20th, 2002}

  16: Couch Potato Weekend Webisode - Skinny Fries and All

• _{Saturday, April 20th, 2002}

  17: Couch Potato Weekend Webisode - We Are What We Eat

• _{Saturday, April 20th, 2002}

  18: Couch Potato Weekend Webisode - Whats In A Name

• _{Sunday, July 21st, 2002}

  2: Down & Out in Paradise

  A freak fishing accident leaves AB all washed up on a deserted tropical island. Armed with little more than a pocket knife and a will to survive, AB gets by on coconuts, pineapples, mangos, papayas and one very feisty pig. Survival's never tasted better. Recipes featured in this episode: Island Ceviche with Pickled Onions, Coconut Shrimp with Peanut Sauce, Mango Chutney, Papaya Soup Seet and Sour Pork, Toasty Coconut Macaroons, Spicy Pineapple Slices, Chocolate Coconut Balls.

• _{Sunday, May 2nd, 2004}

  3: Eat This Rock!

  Host Alton Brown takes an hour long and loving look at the only rock we eat: salt. Learn what it is, where it comes from, how it makes everything taste better, and how to apply it in some unusually delicious ways. Recipes featured in this episode: Beef Tenderloin in Salt Crust, Perfect Fingerling Potatoes, Salt Roasted Shrimp, Sauerkraut.

• _{Saturday, July 29th, 2006}

  88: Behind the Eats

  If you're a Good Eats fan, you've seen Alton do it all. Although hard to believe, he does have some help when it comes to creating each episode. Join us "Behind the Eats" as the Good Eats crew reveal their thrilling, compelling and sometimes hard to believe behind the scenes secrets.

• _{Sunday, April 1st, 2007}

  29: Good Eats Moments Webisode - Sucrostein

• _{Sunday, April 1st, 2007}

  30: Good Eats Moments Webisode - Teeny Tiny Bubbles

• _{Sunday, April 1st, 2007}

  31: Good Eats Moments Webisode - The Other Medicine Chest

• _{Sunday, April 1st, 2007}

  32: Good Eats Moments Webisode - Timid Cook Theatre The Caper

• _{Sunday, April 1st, 2007}

  33: Good Eats Moments Webisode - Weighty Matters

• _{Sunday, April 1st, 2007}

  23: Good Eats Moments Webisode - Fairy Floss Formula

• _{Sunday, April 1st, 2007}

  24: Good Eats Moments Webisode - Feelin' Edgy

• _{Sunday, April 1st, 2007}

  25: Good Eats Moments Webisode - Happiness Is A Sharp Knife

• _{Sunday, April 1st, 2007}

  26: Good Eats Moments Webisode - Knoweth Thy Nog

• _{Sunday, April 1st, 2007}

  27: Good Eats Moments Webisode - Mr. Oatmeal

• _{Sunday, April 1st, 2007}

  28: Good Eats Moments Webisode - Smells Like Good Taste

• _{Sunday, April 1st, 2007}

  19: Good Eats Moments Webisode - Can Can

• _{Sunday, April 1st, 2007}

  20: Good Eats Moments Webisode - Cutting An Onion

• _{Sunday, April 1st, 2007}

  21: Good Eats Moments Webisode - Diner Speak

• _{Sunday, April 1st, 2007}

  22: Good Eats Moments Webisode - Fable Of The Four Chickens

• _{Saturday, October 10th, 2009}

  4: Good Eats 10th Anniversary

  To celebrate Good Eats going double digits, Alton Brown and company put on a live variety show full of lively conversation, strange cooking devices, a trivia game show, a parade of guests, a live band, and one very strange birthday cake.

• _{Sunday, November 1st, 2009}

  34: Good Eats Thanksgiving Webisodes - Bird To The Last Drop

• _{Sunday, November 1st, 2009}

  35: Good Eats Thanksgiving Webisodes - Brittle Me This

• _{Sunday, November 1st, 2009}

  36: Good Eats Thanksgiving Webisodes - Butternut Conundrum

• _{Sunday, November 1st, 2009}

  37: Good Eats Thanksgiving Webisodes - Deconstructing Turkey

• _{Sunday, November 1st, 2009}

  38: Good Eats Thanksgiving Webisodes - Gravy Trainer

• _{Sunday, November 1st, 2009}

  39: Good Eats Thanksgiving Webisodes - How Green Was My Casserole

• _{Sunday, November 1st, 2009}

  40: Good Eats Thanksgiving Webisodes - Jiggly, Wiggly, Ring Of Goodness

• _{Sunday, November 1st, 2009}

  41: Good Eats Thanksgiving Webisodes - Mashed Potatoes Of The Third Kind

• _{Sunday, November 1st, 2009}

  42: Good Eats Thanksgiving Webisodes - Rescue Ramekins

• _{Sunday, November 1st, 2009}

  43: Good Eats Thanksgiving Webisodes - S.O.H.D.S. And You

• _{Sunday, November 1st, 2009}

  44: Good Eats Thanksgiving Webisodes - The Nut Before Christmas

• _{Sunday, November 1st, 2009}

  45: Good Eats Thanksgiving Webisodes - Truss Fund

• _{Sunday, November 1st, 2009}

  46: Good Eats Thanksgiving Webisodes - We'll Hash It Out In The Morning

• _{Monday, November 30th, 2009}

  5: Twas the Night Before Good Eats

  Alton prepares long-lost yuletide classics after being visited by a series of culinary spirits.

• _{Tuesday, December 1st, 2009}

  59: Good Eats Interstitials Webisode - A Little France in Your Toast

• _{Tuesday, December 1st, 2009}

  65: Good Eats Interstitials Webisode - Hittin' the Caramel Sauce

• _{Tuesday, December 1st, 2009}

  74: Good Eats Misc Webisode - Snack-O-Lantern

• _{Tuesday, December 1st, 2009}

  71: Good Eats Interstitials Webisode - Whip It Up White

• _{Tuesday, December 1st, 2009}

  72: Good Eats Misc Webisode - Alton Brown's Macaroon Delight

• _{Tuesday, December 1st, 2009}

  73: Good Eats Misc Webisode - Potato Chips

• _{Tuesday, December 1st, 2009}

  70: Good Eats Interstitials Webisode - Nice Rice In A Rush

• _{Tuesday, December 1st, 2009}

  60: Good Eats Interstitials Webisode - A Positively Perfect Poach

• _{Tuesday, December 1st, 2009}

  61: Good Eats Interstitials Webisode - A Sip for All Seasons

• _{Tuesday, December 1st, 2009}

  62: Good Eats Interstitials Webisode - Brine Me a Dinner

• _{Tuesday, December 1st, 2009}

  63: Good Eats Interstitials Webisode - Bringing Home the Fish

• _{Tuesday, December 1st, 2009}

  64: Good Eats Interstitials Webisode - Hard-Cooked Heaven

• _{Tuesday, December 1st, 2009}

  68: Good Eats Interstitials Webisode - Looking For Mr. Goodfish

• _{Tuesday, December 1st, 2009}

  66: Good Eats Interstitials Webisode - How Brown Was My Onion

• _{Tuesday, December 1st, 2009}

  67: Good Eats Interstitials Webisode - In A Pickle

• _{Tuesday, December 1st, 2009}

  69: Good Eats Interstitials Webisode - Making A Perfect Cup of Coffee

• _{Saturday, August 6th, 2011}

  6: Right On Q

  Join Alton Brown for an hour-long journey into the world of home-made, tasty, smoked, pork.

• _{Sunday, November 20th, 2011}

  7: Alton's Countdown to T-Day

  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.

• _{Friday, February 10th, 2012}

  8: Turn On The Dark

  Join host Alton Brown for an hour long special revealing the secret power of dark chocolate.

• _{Thursday, October 8th, 2020}

  105: The House That Dripped Chocolate

  A cook (Alton Brown) buys an old candy cookbook only to discover that it's cursed. Every time he makes a treat, the tricks get weirder ... not to mention more painful.

Season 1

• _{Wednesday, July 7th, 1999}

  1: 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 . Recipes featured on episode: Pan Seared Rib Eye.

• _{Wednesday, July 14th, 1999}

  2: This Spud's For You

  Alton Brown ponders the potato and its main ingredient: Starch. Baking, mashing and gratins are re-examined. Recipes: Mashers Potato/Portobello Gratin The Baked Potato

• _{Wednesday, July 21st, 1999}

  3: The Egg-Files

  Alton Brown cracks the mysterious egg case and pursues a higher understanding of the amazing ovoid's culinary powers. How to land a non-stick pan, scramble, over easy--and consider eggs for dessert Recipes: Lemon Curd Scrambled Eggs Unscrambled

• _{Wednesday, July 28th, 1999}

  4: Salad Daze

  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 Salad Veni Vedi Vinaigrette

• _{Wednesday, August 4th, 1999}

  5: A Bird in the Pan

  Why did the chicken cross the road? Probably to escape Alton Brown, who seems intent on defining the perfect broiled chicken that's out of the oven and bathed in sauce in under half an hour. Recipes : Broiled, Butterflied Chicken

• _{Wednesday, August 11th, 1999}

  6: Churn Baby Churn

  You scream, I scream, but Alton Brown would rather make his own ice cream...and sorbet and granita. Secrets the pros don't want you to know and how to find an ice cream machine that delivers the goods without breaking the bank. Recipes: Serious Vanilla Ice Cream Coffee Granita Key Lime Sorbet

• _{Wednesday, August 18th, 1999}

  7: The Dough Also Rises

  Searching for the perfect southern-style biscuit, Alton Brown investigates flour and leaveners and turns to his Grandmother for a pointer or two...not to mention a few pointed comments. Recipes: Scones Shortcake Southern Biscuits

• _{Wednesday, August 25th, 1999}

  8: Gravy Confidential

  Host Alton Brown conquers ""rouxs"" and leads the way to lump free gravy. Recipes: Gravy from Roast Drippings Sawmill Gravy White Roux

• _{Wednesday, September 1st, 1999}

  9: A Bowl of Onion

  Host Alton Brown journeys to the center of the onion. After rediscovering a kitchen classic, and debunking the mythology of tear-free onion cutting, he emerges with a darned fine bowl of soup. Recipes: French Onion Soup

• _{Wednesday, September 8th, 1999}

  10: Hook, Line and Dinner

  Alton Brown dives deep into the watery world of fish and finds that with just three cooking methods under your belt, you can cook just about all of the critters. Recipes: Grilled Salmon Steaks Pan Fried Fish Striped Bass in Salt Dome

• _{Wednesday, September 15th, 1999}

  11: Pantry Raid I: Use Your Noodle

  Part one of an ongoing series looks at the king of pantry essentials: Dried pasta. Alton Brown explores pasta styles, the best cooking method (water is key), the tools you really need (big), and a different way of saucing. Recipes: Pasta

• _{Wednesday, September 22nd, 1999}

  12: Power to the Pilaf

  Alton brown heads to LA for a sack of rice, evaluates rice cookers, unlocks saffron and rewrites the rules for the most versatile of all rice dishes: pilaf. Recipes: Rice Pilaf

• _{Wednesday, September 29th, 1999}

  13: The Art of Darkness

  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 hits upon the ultimate chocolate recipe. Recipes : Chocolate Mousse Chocolate Lava Muffins

• _{Wednesday, April 26th, 2000}

  14: Daily Grind

  Learn to be excited when meat loaf is for dinner... and other ground beef techniques. Recipes: Burger of the Gods; Good Eats Meat Loaf

Season 2

• _{Wednesday, December 15th, 1999}

  1: It's a Wonderful Cake

  Alton Brown is out to prove that fruitcake shouldn't be the butt of holiday jokes any longer.

• _{Wednesday, January 19th, 2000}

  2: For Whom the Cheese Melts

  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.

• _{Wednesday, March 1st, 2000}

  3: Apple Family Values

  Watch Alton Brown show you how to shop, store, and prepare some apple classics.

• _{Wednesday, March 8th, 2000}

  4: Crustacean Nation

  Shrimp cocktail is not just for wedding receptions anymore.

• _{Wednesday, March 15th, 2000}

  5: The Fungal Gourmet

  Mushrooms are mysterious no longer, Alton makes them a kitchen staple.

• _{Wednesday, March 22nd, 2000}

  6: Crust Never Sleeps

  Watch as Alton Brown creats the pie crust of his dreams.

• _{Wednesday, April 12th, 2000}

  7: True Brew

  Watch as Alton leads us through the history and prep of our favorite bean.

• _{Wednesday, April 26th, 2000}

  8: A Grind is a Terrible Thing to Waste

  Learn to be excited when meat loaf is for dinner... and other ground beef techniques. Recipes: Burger of the Gods; Good Eats Meat Loaf. Production title: "Daily Grind."

• _{Wednesday, May 10th, 2000}

  9: Fry Hard

  Alton wants to show that proper know-how allows everyone to make healthy, delicious and safe fried foods.

• _{Wednesday, May 24th, 2000}

  10: Urban Preservation I: Jam Session

  Using good science and easy methods, Alton will show you how to jam.

• _{Wednesday, June 7th, 2000}

  11: Pantry Raid II: Seeing Red

  Need a tomato sauce?

• _{Wednesday, June 21st, 2000}

  12: Citizen Cane

  Desserts don't need to be difficult to create, and Alton is out to prove it.

• _{Wednesday, July 5th, 2000}

  13: Pork Fiction

  Just how difficult is it to create finger-licking ribs?

• _{Wednesday, July 19th, 2000}

  14: Ear Apparent

  Alton shops, shucks and shares the history and methods of the summer fave: corn.

Season 3

• _{Wednesday, September 20th, 2000}

  1: American Pickle

  There is no good reason that people do not make their own pickles. They are easy and delicious. Let Alton show you simple joys of pickling.

• _{Wednesday, October 11th, 2000}

  2: Mussel Bound

  Alton explains the simple pleasures of mussels.

• _{Wednesday, October 18th, 2000}

  3: The Egg-Files II: Man With a Flan

  AB, in his second egg show, is out to show eggs don't have to be scrambled or an omlet.

• _{Wednesday, November 1st, 2000}

  4: What's Up, Duck?

  Watch as Alton proves to us Americans that Duck can be a regular dish.

• _{Saturday, November 18th, 2000}

  5: Behind the Bird

  AB is out to show you can make a great meal with Thanksgiving leftovers.

• _{Wednesday, December 13th, 2000}

  6: Three Chips for Sister Marsha

  Alton uses time travel to explain the mystery behind cookies with three kinds: the thin, the puffy and the chewy.

• _{Wednesday, December 27th, 2000}

  7: Flap Jack Do It Again

  Great pancakes (flapjacks) don't have to come from a box.

• _{Wednesday, January 3rd, 2001}

  8: The Case for Butter

  AB goes to court to defend butter against its bad wrap.

• _{Wednesday, January 10th, 2001}

  9: Flat Is Beautiful

  AB claims we won't be satisfied with pizza until we take matters into our own hands.

• _{Wednesday, January 17th, 2001}

  10: Pantry Raid III: Cool Beans

  AB takes us through what it takes to turn beans into a great meal.

• _{Wednesday, January 31st, 2001}

  11: Mission: Poachable

  Alton must pit his poaching skills against those of the evil ""Frenchman"".

• _{Wednesday, February 7th, 2001}

  12: Tofuworld

  Alton makes what once seemed foreign into an understandable all American classic.

• _{Wednesday, February 21st, 2001}

  13: Head Games

  Alton Brown gets inside a cabbage's head and comes out with a better understanding of what makes this potentially troublesome vegetable tick.

• _{Wednesday, March 7th, 2001}

  14: Grill Seekers

  Watch as AB shows the grill can be a great tool in making a great meal.

Season 4

• _{Wednesday, April 11th, 2001}

  1: Where There's Smoke, There's Fish

  Get the lowdown on wood chips and creating a simple smoker for fish.

• _{Wednesday, April 18th, 2001}

  2: Pressure

  The scientific theory behind capturing meaty goodness in liquid form and why the pressure cooker makes great broth.

• _{Wednesday, April 25th, 2001}

  3: Fry Hard II: The Chicken

  AB pan-fries a chicken, also showing how to butcher it into perfect pieces. Buttermilk bathed, golden brown and deliciousmmm, mmm, fry some more, 'cause nobody doesn't love fried chicken.

• _{Wednesday, May 16th, 2001}

  4: Crustacean Nation II: Claws

  Host Alton Brown demystifies the buying, handling and cooking of the briny bug that put the surf into the surf-n-turf.

• _{Wednesday, May 30th, 2001}

  5: Ham I Am

  Country and city hams: cured, smoked, raw, brined or fresh, get your juices going for some good old American ham.

• _{Wednesday, June 13th, 2001}

  6: Let Them Eat Foam

  Chocolate layer and sheet cakes are more American than apple pie, yet few of us ever bake them anymore. We're going to change all that. Shop for cake pans, learn everything you need to know to keep your foam from flopping and produce a heavenly cake.

• _{Wednesday, June 27th, 2001}

  7: A Chuck for Chuck

  From ordinary chuck to sublime, melt in your mouth flavor: how to make the perfect pot roast without the pot.

• _{Wednesday, July 11th, 2001}

  8: Pantry Raid IV: Comb Alone

  The most mentioned food in the Bible; The only food produced for us by animals. It's a sweetener, it's an antiseptic, it's amazing.

• _{Wednesday, July 25th, 2001}

  9: The Bulb of the Night

  Meet the Count and discover the miraculous properties of Garlic.

• _{Wednesday, August 8th, 2001}

  10: Mayo Clinic

  Join Alton Brown as he debunks the many mysteries of mayonnaise.

• _{Wednesday, August 22nd, 2001}

  11: Puff the Magic Pastry

  Don't be afraid, the store stuff can deliver the puff.

• _{Wednesday, September 5th, 2001}

  12: True Brew II: Mr Tea

  Tea is the second most popular beverage, so let's brew some.

• _{Wednesday, October 3rd, 2001}

  13: Chile's Angels

  Alton investigates the fruity heat of chilies and that ubiquitous condiment: salsa.

Season 5

• _{Wednesday, October 24th, 2001}

  1: Deep Space Slime

  Alton is working as a consultant on a low budget sci-fi movie. His job: make spooky, gooey gelatin molds. Since gelatin is one of the most powerful tools on the pantry planet, Alton's happy to comply, but he insists on making it taste real good. Recipes: Panna Cotta Brain with Cranberry Glaze Spooky Edible Eyes Sparkling Gingered Face Cinnamon Cherry Heart

• _{Wednesday, November 7th, 2001}

  2: Oat Cuisine

  Following a heart attack and near death experience, Alton takes Gods advice and gets seriously into oatmeal. Examine crock pots, make honest granola, learn about fiber & nutrition and make the universal baked dessert topping.

• _{Wednesday, November 28th, 2001}

  3: 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 performs crepe technique for a live audience. Recipes : Crepes Crepe Quiche Lorraine Crepes Suzette Mushroom Crepe Cake

• _{Wednesday, December 5th, 2001}

  4: Celebrity Roast

  As the holidays approach Alton Brown ponders the perfect roast beast, meets with a butcher, comes to terms with aging, learns about ovens & radiant heat, discovers new ways to have fun with flower pots, and produces the ultimate carnivores delight. Recipes: Dry-Aged Standing Rib Roast with Sage Jus

• _{Wednesday, January 9th, 2002}

  5: Scrap Iron Chef

  Alton Brown finds himself participating in a rather odd TV game show. The arena: a junkyard. The opponent: Chef Midwest. The ingredient: pork belly. Recipes: Bacon Vinaigrette with Grilled Radicchio Scrap Iron Chef's Bacon Honey Mustard Cure Molasses Black Pepper Cure Red Pepper Brine Soy Honey Brine

• _{Wednesday, January 16th, 2002}

  6: Berry From Another Planet

  The aliens among us are eggplants and they are delicious?really. Learn to shop for and store different varieties of eggplant, evaluate bread crumbs, and celebrate the vegetable peeler. Recipes: Baba Ghannouj Eggplant Pasta Eggplant Steaks

• _{Wednesday, January 23rd, 2002}

  7: The Trouble with Cheesecake

  Alton helps discover the secrets of cream cheese and its alter-ego marscapone. Conquer crumb crusts, buy into some pans, and produce both savory and sweet cheesecakes without a crack in site. Recipes: Savory Cheesecake Sour Cream Cheesecake

• _{Wednesday, January 30th, 2002}

  8: Squid Pro Quo

  Alton finds himself catering 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 tailgateable sea monster: squid. Recipes: Squid Vicious

• _{Wednesday, February 13th, 2002}

  9: Art of Darkness II: Cocoa

  Alton gets the dirt on Dutch processing and the dead Dutch guy who invented it, choose a few powders then apply them to hot chocolate, brownies, sorbet and homemade chocolate syrup. Recipes: Cocoa Brownies Hot Cocoa Cocoa Syrup

• _{Wednesday, March 6th, 2002}

  10: Squash Court

  Hard or "winter" squashes confuse and confound for no other reason than there are so darned many of them. Learn how to shop, store, and cook a plethora of gourdy recipes, find out what's really up with beta carotene and why you need to buy a stick blender. Recipes: Butternut Dumplings with Brown Butter and Sage Pumpkin Bread Squash Soup

• _{Wednesday, April 3rd, 2002}

  11: For Whom the Cheese Melts II

  Learn what you can do to return Macaroni & Cheese to a table near you. Evaluate bakeware, noodle noodles, look into evaporated milk and of course?cheddar cheese. Recipes: Baked Macaroni and Cheese Stove Top Mac-n-Cheese Next Day Mac and Cheese "Toast"

• _{Wednesday, April 10th, 2002}

  12: Send in the Clams

  No bivalve is more American than the clam nor is any other shell-dweller more versatile in the kitchen. Learn the ins and outs of clam identification, decide which ones to use where, buy a clam opening device and make a wicked chowder. Recipes: Radonsky for the New Millenium Clams on the Half Shell with Fresh Mayonnaise Clam Chowder

• _{Saturday, April 20th, 2002}

  13: This Spud's for You Too

  Alton, ever the Spud Stud, cooks up homey Potato Soup, creamy Potato Salad and a spectacular Swiss Rosti. Recipes: Leftover Baked Potato Soup Cold-Fashioned Potato Salad Potato Roesti

Season 6

• _{Wednesday, June 19th, 2002}

  1: 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 charcoal starter, how to avoid fake soy sauce, and why you can see a rainbow on Tuna Steaks. Recipes: Chimney Tuna Loin

• _{Wednesday, July 3rd, 2002}

  2: Strawberry Sky

  Join Host Alton Brown to learn 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. AB even holds a quick lesson on the power of antioxidants. Recipes: Clotted Cream Macerated Strawberries Strawberry Pudding Frozen Strawberries Clotted Cream Macerated Strawberries Strawberry Pudding Frozen Strawberries

• _{Wednesday, July 10th, 2002}

  3: Artichokes: The Choke is On You

  Host 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. Recipes: Artichoke Pasta Salad Broiled Chokes Herb Oil

• _{Wednesday, July 24th, 2002}

  4: 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. Recipes : Fresh Yogurt Lemon-Ginger Frozen Yogurt Tarragon Yogurt Sauce Thousand Island Dressing Herb Spread Yogurt Cheese

• _{Wednesday, August 7th, 2002}

  5: Egg Files V: Quantum Foam

  The word "souffle" has instilled fear in cooks for ages. Host Alton Brown believes a strong dose of science is all that's needed to get control of your egg foam. Learn the ins and outs of the cheese souffle, and how to manage the heat in your oven. Recipes: Cheese Souffle

• _{Wednesday, October 2nd, 2002}

  6: Tomato Envy

  Learn everything you need to know about making the best use of the biggest berry to ever be called a vegetable. Take a serious look at serrated knives, a strange and delicious sandwich and a tomato sauce that almost isn't. Recipes: Stuffed Tomatoes Tomato Sauce TBL Panzanella

• _{Wednesday, October 9th, 2002}

  7: Amber Waves

  Join Host Alton Brown and learn 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. Recipes: Good Brew

• _{Wednesday, October 16th, 2002}

  8: Dip Madness

  Dips may have driven Alton Brown a little bonkers but that won't keep him from delivering the goods on guacamole, California dip and the unjustly dissed chicken liver mousse. Recipes: Chicken Liver Mousse Guacamole Hot Spinach and Artichoke Dip Onion Dip from Scratch

• _{Wednesday, November 6th, 2002}

  9: Chops Ahoy

  Host Alton Brown yearns for the juicy chop of yesterdayand he intends to get it. Visit the neighborhood butcher, pick up stuffing tips (no, stuffing is not evil) and learn more than you ever wanted to know about propane. Recipes: Stuffed Grilled Pork Chops

• _{Wednesday, November 13th, 2002}

  10: Choux Shine

  The easiest pastry dough to make also happens to be the most versatile and delicious. Trouble is, Americans won's make it because it's got a scary name:pate a choux. Join host Alton Brown as he takes the steamy dough from cream puff to eclair and beyond. Recipes: Funnel Cake Sweet or Savory Pate a Choux

• _{Wednesday, January 8th, 2003}

  11: Casserole Over

  When a Sunday drive goes bad, host Alton Brown finds himself pushing the limits of his casserole knowledge to free his dog from angry church ladies. Recipes: Broccoli Casserole Curry Chicken Pot Pie Garlic Shrimp Casserole

• _{Wednesday, January 15th, 2003}

  12: Use Your Noodle II

  Stuffed pastas like Ravioli are much loved but seldom made. Host Alton Brown intends to put that to an end by demystifying noodle and filling alike.The answer: Your ironing board. Recipes: Ravioli Tortellini

• _{Wednesday, January 29th, 2003}

  13: Salad Daze II: The Long Arm of the Slaw

  Alton Brown's slaw-centric guest slot on a popular morning talk show turns into a strange and wonderful half hour of good eats. Recipes: Marinated Slaw Asian Slaw Beet Slaw Coleslaw

• _{Wednesday, February 5th, 2003}

  14: A Cake on Every Plate

  Host Alton Brown finds a challenge in his mail box: decipher a deceased family baker's famous yellow cake. Recipes: Cocoa Whipped Cream Gold Cake

• _{Wednesday, February 19th, 2003}

  15: The Icing Man Cometh

  Cake is dandy but let's face it, without frosting it's just sweet bread (not sweetbreads). Host Alton Brown builds a better butter cream then builds a layer cake from ground up...with tools from his local hardware. Recipes: Buttercream Ganache Writing Chocolate

• _{Wednesday, March 5th, 2003}

  16: Beet It

  Long feared by baby boomers accustomed to being accosted by noxious red wedges, beets are good eats, or so says host Alton Brown who suggests one approach the ruby roots with an open mind and a good pair of gloves. Recipes: Beet Green Gratin Glazed Baby Beets Pickled Beets

• _{Wednesday, March 19th, 2003}

  17: Fit to Be Tied

  Since childhood, host Alton Brown's had a soft spot in his appetite for roulades, savory rolls of meaty goodness that look hard... but aren't...as long as you've got science on your side. Recipes: Braciole Fish Roll with Compound Butter

Season 7

• _{Sunday, May 25th, 2003}

  1: 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 products. A cop out? Nope, good eats. Recipes: Steamed Alaskan King Crab Claws Ghee Crab Cakes or Fritters Marinated Crab Salad

• _{Wednesday, June 11th, 2003}

  2: Q

  Host Alton Brown thinks he's cracked the code to true 'cue: brined pork, a flower pot, a trashcan, hardwood smoke and a lot of patience. Recipes : Pulled Pork

• _{Wednesday, July 9th, 2003}

  3: The Egg Files VI: French Flop

  Alternative name: Zen and the Art of Omelet Maintenance Host Alton Brown gets Zen with the simply delicious yet simply misunderstood king of egg applications. Recipes: Omelet Omelet for a Crowd Frittata

• _{Wednesday, July 23rd, 2003}

  4: The Muffin 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, host Alton Brown plans to change all that. Recipes: Blueberry Muffins English Muffins

• _{Wednesday, August 6th, 2003}

  5: True Brew IV: Take Stock

  Some folks may think of home made stocks as culinary anachronisms, but host Alton Brown thinks they're the best edible investment in town. Follow him as he buys the perfect stock pot and brews up some chickeney goodness spiced up with a tasty jolt of science and major dose of practical advice. Recipes: Chicken Stock Chicken Noodle Soup

• _{Wednesday, August 20th, 2003}

  6: Sausage: A Beautiful Grind

  Host 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. Recipes : Breakfast Sausage Italian Sausage

• _{Wednesday, September 10th, 2003}

  7: Raising the Steaks

  Host Alton Brown returns to the scene of episode #1 to re-think the great American steak. Recipes : Sirloin Steak Skirt Steak

• _{Saturday, September 13th, 2003}

  8: 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. Pouch cookery may have ancient origins but it may just be the key to your future food. Recipes : Ramen Shrimp Pouch Red Snapper en Papillote Salmon Fillet en Papillote with Julienne Vegetable Stone Fruit Pouches Vanilla Sugar

• _{Wednesday, October 8th, 2003}

  9: 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. Recipes: Bulgur Gazpacho Wheat Berry Tapanade Mushroom Wheat Berry Pilaf Steamed Couscous Basic Cooked Wheat Berries Cherry Couscous Pudding

• _{Sunday, October 26th, 2003}

  10: Tricks for Treats

  Despite the fact that Americans spend billions a year on manufactured treats, truth is, great candy starts in the home. Join host Alton Brown as he explains the trick to treats like taffy, brittles, and jellies. Recipes: Chocolate Taffy Acid Jellies Peanut Brittle

• _{Wednesday, November 12th, 2003}

  11: Potato, My Sweet

  Long typecast as a character actor on the culinary stage, this longsuffering root is finally ready for a star role, and it's not in Silence of the Yams. Recipes : Sweet Potato Waffles Sweet Potato Pie Chipotle Smashed Sweet Potatoes

• _{Thursday, December 4th, 2003}

  12: The Cookie Clause

  Santa Claus is coming to town, and unless Alton Brown can bake up the perfect holiday cookie he's going to find himself on the wrong end of the big guy's list. Join AB for an evening of cookie baking basics, frosting food science, and maybe a little reindeer wrangling. Recipes: Sugar Cookies Royal Icing Chocolate Peppermint Pinwheel Cookies

• _{Wednesday, January 7th, 2004}

  13: Herbal Preservation

  Where ""Spice Trade"" took on the seeds, bark, berries and fruits we grind onto our foods, this show focuses on the wide range of greenery that can add depth and dimension that make Good Eats better. Plus, learn how to set up your own container herb garden. Recipes: Tarragon Chive Vinegar Parsley Salad

• _{Wednesday, January 14th, 2004}

  14: Spice Capades

  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. Recipes : Broiled Salmon with AB's Spice Pomade Vegetable Curry Curry Powder Blend Dried Pear and Fig Compote

• _{Wednesday, January 28th, 2004}

  15: The Man Food Show

  Just in time for the big game, a show all about food best consumed in a lazy-boy: real, honest to goodness corn dogs and basket burgers (those little single bite burgers that are so darned good). Recipes: Corn Dogs Mini Man Burgers

• _{Wednesday, February 11th, 2004}

  16: Fudge Factor

  It turns out the secret to producing the archetypal American candy doesn't lie in the power of chocolate but in the power of crystals. Host Alton Brown helps you to grow your own. Recipes: Chocolate Fudge Peanut Butter Fudge

• _{Wednesday, February 25th, 2004}

  17: Sometimes You Feel Like A Nut

  Whether they're the main ingredient or a supporting player, nuts have needs'special needs if we're going to get the most out of them. Learn better ways to store, cook and cook with a variety of nuts, which turn out to be as good for you as they taste. Recipes: Cashew Sauce Pistachio Mixed Herb Pesto Pistachio Fruit Balls Macadamia Nut Crusted Mahi Mahi Macadamia Nut Crust

• _{Wednesday, March 3rd, 2004}

  18: I Pie

  Alton Brown goes undercover for an in depth look at lemon meringue pie. Recipes: Lemon Meringue Pie Pie Crust

• _{Wednesday, April 14th, 2004}

  19: Toast Modern

  Some of the world's greatest dishes...Bruschetta, French Toast, Welsh Rabbit to better croutons to your basic breakfast shingle, toast is an example of good eats that could usually be a whole lot better. Recipes: French Toast Bruschetta Welsh Rarebit

• _{Monday, May 3rd, 2004}

  20: Top Banana

  There's a lot more under that peel than most folks think. Learn more about the many varieties available in the US and how they like to be handled. Take a side trip through plantains, learn how to make an amazingly fast banana bread and classic Bananas Foster... with fire and everything. Recipes: Banana Ice Cream Banana's Foster Fried Plantains

Season 8

• _{Wednesday, June 16th, 2004}

  1: Hittin' the Sauce

  With a few simple tools and some basic chemistry, host Alton Brown simplifies the most common sauce quandaries. Throw away your boxed preparations and find how simple it is to create an elegant hollandaise and peppercorn sauce for your favorite steak. Recipes: Strip Steak with Pepper Cream Sauce Hollandaise

• _{Wednesday, June 23rd, 2004}

  2: Shell Games

  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."" Recipes: Baked Oysters Brownefeller Horseradish Cream Sauce Oyster Soup

• _{Wednesday, July 7th, 2004}

  3: Flat is Beautiful II

  These days we're all looking for ways to make more out of less. Alton Brown's favorite strategy: flatten meats wafer thin and cover them with flavor. New looks at old classics like Chicken Kiev, Turkey Piccata and Carpaccio. Recipes: Beef Paillard Chicken Kiev Turkey Piccata

• _{Wednesday, July 21st, 2004}

  4: Circle of Life

  Everybody loves donuts but nobody seems to make their own...until now. Join host Alton Brown 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. Recipes: Yeast Doughnuts Doughnut Glaze Chocolate Doughnut Glaze

• _{Wednesday, August 4th, 2004}

  5: Wonton Ways

  The humble wonton skin may look exotic but it's also the most versatile pasta you can invite into your kitchen. Join Alton Brown as he stuffs and folds and fries and steams and bakes up a mess of good eats out of this Chinese restaurant standard. Recipes : Perfect Potstickers Vegetarian Steamed Dumplings Pear Walnut Wontons

• _{Wednesday, August 18th, 2004}

  6: 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, grind up their own chili powder (that's chili with an ""i"") and do some serious work under pressure. Recipes: AB's Chili Powder Pressure Cooker Chili

• _{Sunday, October 3rd, 2004}

  7: 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. Alton Brown and his nephew Elton dose up a little Sandwich-craft. Recipes: Cuban Sandwich Pan Bagnat Roasted Vegetable Spread

• _{Sunday, October 3rd, 2004}

  8: 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. Recipes: Garden Vegetable Soup Grape Gazpacho

• _{Sunday, October 17th, 2004}

  9: 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 to end all spreads. Recipes: Cheese Soup Fromage Fort Parmesan Crisps

• _{Wednesday, October 27th, 2004}

  10: Art of Darkness III

  What could possibly be more chocolaty than chocolate? Join host Alton Brown as for his third journey into the world of chocolate. Recipes: Chocolate Truffles Ganache Frosting Good Eats Fudgepops

• _{Wednesday, November 3rd, 2004}

  11: 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. Join host Alton Brown as he battles with cultural claims, doses up some science and cranks out an upside-down cake with a twist. Recipes: Cheese Grits Savory Polenta Pineapple Upside-Down Cornmeal Cake

• _{Sunday, November 14th, 2004}

  12: 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 diner and bird alike? Recipes Stuffed Squash Turkey with Stuffing

• _{Wednesday, December 1st, 2004}

  13: 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. Recipes: Indian Rice Pudding Tapioca Pudding Instant Chocolate Pudding Mix Chocolate Pudding

• _{Wednesday, January 5th, 2005}

  14: Melondrama

  Join host Alton Brown as he attempts to demystify one of the most complex and promising fruits around. Recipes : Hot Melon Salad Melon Sorbet

• _{Wednesday, January 19th, 2005}

  15: Myth Smashers

  Join host Alton Brown as he sears meat, washes mushrooms, oils the pasta water and tries to blow-up water.

• _{Wednesday, February 2nd, 2005}

  16: 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 a little know-how. The fussy French part is purely optional. Recipes: Coq au Vin

• _{Wednesday, February 16th, 2005}

  17: 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. Recipes: Carrot Slaw Glazed Carrots Carrot Cake

• _{Wednesday, March 2nd, 2005}

  18: 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. Recipes: Grilled Braised Leeks Leek Rings Leek Potato Soup

• _{Wednesday, March 16th, 2005}

  19: Dr. Strangeloaf

  Tune in as Alton shows us how to create a great loaf of bread. Recipes: Very Basic Bread

• _{Wednesday, April 6th, 2005}

  20: 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. Recipes : Gyro Meat with Tzatziki Sauce

• _{Wednesday, April 20th, 2005}

  21: 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. Recipes: Mustard Green Gratin Pot O'Greens Lemon Sesame Glazed Greens

• _{Wednesday, May 4th, 2005}

  22: 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 host Alton Brown as he stirs up a risotto, makes a rice salad and delves deep into a mixed bag of starch. Recipes: Baked Brown Rice Brown Rice Salad Wild Mushroom and Asparagus Risotto

Season 9

• _{Wednesday, June 1st, 2005}

  1: Give Peas a Chance

  AB is called to a normal, suburban house one night to ""treat"" a boy who, having been told that he can't leave the table until he eats his peas, hasn't left the table for a very long time. Recipes featured in the episode: Green Peas with Cheese and Herbs, Split Pea Burgers, and Curried Split Pea Soup. This episode was the first of the season and ushered in a new set of cameras. Alton and the crew played with the camera with one episode last season, and we got to see the different cameras from shot to shot. It now looks as though they're only going to be using the new cameras, which result in a different picture.

• _{Wednesday, June 15th, 2005}

  2: Dis-Kabob-Ulated

  Does the kabob still have a roll to play in the modern culinary carnival? Sure it does. You just need the right ingredients, the right skewers, the right heat and the right mindset. Recipes featured on this episode: Spicy Beef Kebabs and Vanilla Lime Pineapple Skewers.

• _{Wednesday, June 29th, 2005}

  3: Urban Preservation II: The Jerky

  Alton Brown takes us on a tour of beef jerky from its ancient beginnings to shopping for it, making it, and cooking with it. Recipes featured in this episode: Beef Jerky. Jerky Tomato Sauce

• _{Wednesday, July 13th, 2005}

  4: Churn Baby Churn 2

  AB sets out to figure out how to make ice cream himself. After a visit from some federal ice cream agents and a little investigation of ingredients, AB cracks the code. Recipes Chocolate Ice Cream Vanilla Ice Cream Mint Chip Ice Cream

• _{Wednesday, July 27th, 2005}

  5: Power Trip

  AB looks at the nutritional challenges then concocts a protein bar, an ""energy"" bar, and a very healthy puffed rice treat that is also ""crispy"". Recipes Brown Rice Crispy Bar Granola Bars Protein Bars

• _{Wednesday, August 3rd, 2005}

  6: Wake Up Little Sushi

  AB investigates the ins and outs of ordering, eating, shopping for and even making basic sushi. Plenty of history thrown in for good measure. Remember, in Sushiworld nothing can go wrong! Recipes Sushi Rice California Roll

• _{Wednesday, August 24th, 2005}

  7: Cobbled Together

  After years of applying, AB is finally getting a shot to join the prestigious Institute for the Preservation of Culinary Heritage and Authenticity. All he has to do to get in is prepare a dessert for a special dinner. Recipes Rhubarb Peach Cobbler Blackberry Grunt Individual Berry Crisps

• _{Wednesday, September 21st, 2005}

  8: Good Wine Gone Bad

  Join host Alton Brown as he dives deep into the pantry to investigate the many facets of vinegar. Recipes: Grilled Romaine Sauerbraten

• _{Wednesday, October 12th, 2005}

  9: The Waffle Truth

  Alton Brown dresses up as the ""Waffler"" and rids the neighborhood of pathetic commercial frozen waffles, and then shows how to make your very own. Recipes Basic Waffle Chocolate Waffle

• _{Wednesday, October 19th, 2005}

  10: Great Balls of Meat

  Alton explains how to make meatballs, with two examples: baked meatballs, and Swedish meatballs. Recipes Baked Meatballs Swedish Meatballs

• _{Wednesday, November 2nd, 2005}

  11: Curious Yet Tasty Avocado Experiment

  Alton studies the avocado and discovers some surprising avocado treats. Recipes featured: Avocado Compound Butter, Avocado Ice Cream, Avocado Buttercream Frosting

• _{Wednesday, November 9th, 2005}

  12: A Pie in Every Pocket

  Join host Alton Brown as he looks into the past, future and present of the very handy ""pocket"" pie. Recipes featured in this episode: Pocket Pie

• _{Thursday, December 1st, 2005}

  13: School of Hard Nogs

  Alton Brown reviews the history of egg nog, and comes up with several variations on the theme. He also investigates how bourbon is made. Recipes: Eggnog Eggnog Ice Cream

• _{Wednesday, January 11th, 2006}

  14: My Pod

  Alton takes a look at the vanilla bean/pod. Recipes : Creme Brulee Fruit Salad with Vanilla Dressing Vanilla Poached Pears

• _{Wednesday, January 18th, 2006}

  15: Tender is the Loin 1

  Alton looks at the one of the single best (and most expensive) cuts of meat, the tenderloin. Recipes featured in this episode: Steak au Poivre

• _{Wednesday, January 25th, 2006}

  16: Raising The Bar

  Alton looks at the basics of what makes up a bar and prepares a few drinks. Recipes featured in this episode: Daiquiri, AB's Martini, and Mint Julep.

• _{Wednesday, February 1st, 2006}

  17: Tender Is the Loin 2

  Alton takes another look at the one of the single best (and most expensive) cuts of meat, the tenderloin. Recipes featured in this episode: Center Cut Tenderloin Roast, Chain of Bull Cheese Steaks. Beef Carpaccio, and Stuffed Tenderloin.

• _{Wednesday, February 22nd, 2006}

  18: Flat is Beautiful III: Flounder

  Join Alton as he creates dishes suited specifically for the flounder Recipes featured in this episode: Baked Stuffed Flounder, Oil Poached Flounder Flounder Fish Salad.

• _{Wednesday, March 15th, 2006}

  19: Your Pad or Mine (Thai)

  AB sets out to try to make some great Thai stir fry with common ingredients. Recipes featured in this episode: Pad Thai

• _{Wednesday, April 5th, 2006}

  20: Shell Game IV: Scallops

  Alton sets his sights on Maine in hopes of finding a monster scallop. Recipes: Seared Scallops Scallops on the Half Shell Scallop Mousse

• _{Wednesday, April 19th, 2006}

  21: Olive Me

  Although small, olives pack a whallop in the taste department. Alton tries to prove martinis aren't the place olives can be used. Recipes: Citrus Marinated Olives Tapenade Olive Loaf

• _{Saturday, July 29th, 2006}

  22: Behind The Eats

  If you're a Good Eats fan, you've seen Alton do it all. Although hard to believe, he does have some help when it comes to creating each episode. Join us "Behind the Eats" as the Good Eats crew reveal their thrilling, compelling and sometimes hard to believe behind the scenes secrets.

Season 10

• _{Wednesday, May 3rd, 2006}

  1: Tort(illa) Reform

  With so few Americans making their own tortillas, AB hopes to provide some simple tips and recipes to make a great tortilla, replacing the mediocre store-bought ones we have in our pantry. Recipes featured in this episode: Corn Tortillas, Lime Tortilla Chips.

• _{Wednesday, May 17th, 2006}

  2: Just Barley

  AB takes the handful of simple grains of barley and tries to turn them into a meal we could all love. Recipes featured in this episode: Baked Barley, Barley Bread, Barley and Lamb Stew, Barley Salad, Barley Water.

• _{Wednesday, June 7th, 2006}

  3: House of the Rising Bun

  Alton's trying to sell a house, but the realtor insists the delectable smell of baked goods can help make the sale, so it's off to the oven for Alton. Recipes featured in this episode: - Cinnamon Buns - Citrus Ginger Ring - Monkey Bread

• _{Wednesday, June 21st, 2006}

  4: Cubing a Round

  Alton examines the history of the cube steak and tries to bring country cooking home again. Recipes featured in this episode: Country Style Steak, Swiss Steak, Chicken Fried Steak.

• _{Wednesday, July 12th, 2006}

  5: Water Works I

  Alton explains the sources of drinking water, its properties and dangers, and the popularity of bottled water.

• _{Wednesday, July 19th, 2006}

  6: Water Works II

  Alton continues his exploration of water, explaining how home water filters remove contaminants, how water softeners work, and describes the attributes of water's other forms -- steam and ice.

• _{Wednesday, September 20th, 2006}

  7: Peachy Keen

  Good Southern boy Alton takes on the South's favorite fruit, featuring its history, varieties and how to preserve the famously perishable flesh. Recipes in this episode: - Grilled Peach Melba - Individual Peach Upside-Down Cake

• _{Wednesday, September 27th, 2006}

  8: Okraphobia

  Sid the Edibles Agent returns, asking Alton to help redeem his latest problem client, the infamously slimy seedpod known as okra. Recipes featured in this episode: - Okra and Tomatoes - Pickled Okra - Wet Fried Okra - Dry Fried Okra

• _{Wednesday, October 4th, 2006}

  9: Squid Pro Quo II

  Alton takes to the sea on a research ship to learn more about squid and demonstrate recipes for squid appetizers. Recipes in this episode: - Dry Fried Calamari - Wet Fried Calamari - Seaside Squid Salad - Squid Stuffed Squid

• _{Wednesday, October 11th, 2006}

  10: Pop Art

  A trip to a local cinema reminds Alton that popcorn was once light, fluffy and flavorful. Learn the how and why of exploding kernels and see Alton's improvised, inexpensive popcorn popper.

• _{Wednesday, November 8th, 2006}

  11: Major Pepper

  Alton turns the spotlight on the king of spices, pepper, which has seen its once lofty stature reduced to being a companion for table salt. Included: A historical lesson tracing the spice empires of the 17th century and how to select pepper grinders. Recipes in this episode: - Pepper Deviled Eggs - Black Pepper Mango Sorbet - Slow Cooker Pepper Pork Chops - Pepper Vodka

• _{Sunday, November 12th, 2006}

  12: Fry Turkey Fry

  Deep-frying a turkey is a cooking method growing in popularity by leaps and bounds. But it can also be one of the most dangerous, with potential for serious oil burns or even fire. Alton spotlights the essential steps for ultimate safety, including how to select the best frying kit and making the Alton Brown Turkey Derrick®, his recommended way to get the bird in and out of the pot without putting yourself at risk. Featured recipes in this episode:- Deep-fried Turkey

• _{Wednesday, January 17th, 2007}

  13: Pantry Raid VI: Lentils

  Alton considers the lentil, a delicious source of protein, fiber and minerals that works in soups, in salads, and even in baked goods like cookies - yes, cookies! The sixth in an occasional series about the contents of the well-stocked pantry. Recipes Lentil Cookies Lentil Salad Lentil Soup

• _{Friday, February 2nd, 2007}

  14: Tortillas Again

  Alton is under siege. His kitchen is being picketed by Cooks Against Wasted Left-Overs. Alone and abandoned by his film crew, Alton is visited by the Mother of Culinary Invention, who gives the desperate cook inspiration. Recipes in this episode: - Enchilada Lasagna - Masa Tots - Ultimate Nachos

• _{Wednesday, February 14th, 2007}

  15: Bowl O' Bayou

  AB breaks down the whole concept of Gumbo, clarifies the differences between Cajun and Creole and explains the importance of the roux this classic dish. After numerous roux failures AB comes up with a foolproof method for making a brick (dark) roux and the perfect gumbo. Recipes: Shrimp Gumbo

• _{Wednesday, February 21st, 2007}

  16: Fowl Territory

  Cornish hens are small and delicious, but have the same dangers of their larger brethren. Alton gives a crash course on how to avoid illness with the tiny birds, featuring his Four Cs of food safety: Contain, Clean, Cook and Chill.- Recipies - Grilled Curry Cornish Hens - Cornish Game Hen with Bacon and Onions

• _{Wednesday, March 7th, 2007}

  17: Fruit 10 from Outer Space (Pomegranates)

  The pomegranate looks like something from outer space, but Alton tells us that it's one of the healthiest fruits available. But only if you know how to get to the capsules of juicy goodness without making a mess. Recipes in this episode: - Pomegranate Syrup or Molasses - Pomegranate Gelatin - Grilled Leg of Lamb with Pomegranate Molasses Glaze - Tequila Sunrise

• _{Wednesday, March 14th, 2007}

  18: Pickled Pink/Corn the Beef

  Inspired by a trip to New York City, the capital of corned beef, Alton decides to make his own, since good corned beef is hard to find outside of the Big Apple and certainly south of the Mason-Dixon. Along the way, the history of the succulent meat and the myth of the St. Patrick's Day traditional meal. Recipes - Corned beef brisket - Corned beef and cabbage - Corned beef hash

• _{Wednesday, April 4th, 2007}

  19: Espress Yourself

  Put down the Venti mocha soy latte and step away from the Starbucks slowly. Alton gets back to basics with the tiny cup of brew that started it all. From the perfect bean to buying a grinder and an espresso machine, learn where you should spend your money. Recipes featured in this episode: - Espresso - Macchiato - Cappuccino - Latte

• _{Wednesday, April 18th, 2007}

  20: American Classics I: Spinach Salad

  Alton begins a new series focusing on the basic but often neglected simple fare of America. First up is the spinach salad. Popeye's favorite vegetable needs only a few additions to become a top-notch salad. Also, salad spinners to make your head spin. Recipes in this episode: - Wilted spinach salad with bacon dressing - Cold spinach salad with bacon and egg dressing

Season 11

• _{Wednesday, June 6th, 2007}

  1: Milk Made

  Only one naturally occurring edible substance exists only as food – milk. Even honey, technically a manufactured product, does not qualify. Alton spends some time discussing the production and history of milk as well as some things to watch out for (featuring a surprise guest). Recipes: Tres Leche Cake Dolce de Leche Quick Cottage Cheese

• _{Wednesday, June 20th, 2007}

  2: Pretzel Logic

  The pretzel, once a delicious treat, has sadly been twisted into the edible equivalent of cardboard. Alton Brown recreates the traditional soft pretzel in all its crisp, chewy, golden brown glory. Recipes: Homemade Soft Pretzels Homemade Hard Pretzels Best Mustard Ever

• _{Monday, July 9th, 2007}

  3: Coconut Cake Revival

  Is it possible to make great cake with coconut from a can? Should you even try? Host Alton Brown wants to know and he's willing to crack open as many nuts as it takes to make a slice of paradise on a plate. Recipes: Coconut Cake with 7-Minute Frosting Coconut Milk and Cream Coconut Extract

• _{Monday, July 16th, 2007}

  4: Sub Standards

  Whether filling in for your French teacher or your favorite spice, substitutes can be every bit as successful as the original. Join host Alton Brown and a handful of substitute chefs as they take on a few good recipes with one ingredient tied behind their backs. Recipes: The Chewy Gluten Free Southern Biscuits Faux Peanut Sauce

• _{Monday, July 23rd, 2007}

  5: Fishn' Whole

  Scales, tails and eyes oh my! Who's afraid of whole fish? Not Alton Brown. Confront your fishy phobias head on with the fearless host as he roasts, planks and fries up a few good (whole) fish. Recipes: Pan-Fried Smelts Plank Grilled Whole Trout Whole Striped Bass

• _{Wednesday, August 8th, 2007}

  6: Whithering Bites

  Dried fruit may not be glamorous, but what it lacks in fashion it more than makes up for in flavor and versatility. Recipes: Dried Fruit Individual Fruit Compote Pies Sweet Dried Fruit Compote Trail Mix

• _{Monday, August 13th, 2007}

  7: Stew Romance

  If great stew, like great music, is a commingling of ingredients to create culinary harmony, why do so many stews taste less like beautiful music and more like a murky dirge? Recipes: Good Eats Beef Stew

• _{Monday, October 8th, 2007}

  8: Dill-icious

  Join host Alton Brown as he helps a humble cucumber fulfill its culinary destiny of becoming a pickle. Recipes: Deep-Fried Pickles Dill Pickles

• _{Monday, October 15th, 2007}

  9: Peanut Gallery

  A little ghostly inspiration is all Alton Brown needs to turn a handful of peanuts into some seriously good eats. Recipes: Boiled Peanuts Boiled Peanut Soup Roasted Peanuts Homemade Peanut Butter Peanut Butter Pie

• _{Wednesday, November 7th, 2007}

  10: Bean Stalker

  Join Food Network's intrepid host, Alton Brown, as he reinvents the classic green bean casserole just in time to save the holidays. Recipes: Best Ever Green Bean Casserole

• _{Wednesday, November 14th, 2007}

  11: Kinda Blue (Blueberry)

  Join host Alton Brown as he reveals the secret to turning this summer's superstar, the blueberry, into a year-round treat. Recipes Blueberry Buckle Frozen Blueberry Pie Blueberry Soda

• _{Monday, December 3rd, 2007}

  12: Puff the Magic Mallow

  From their swampy origins to modern machine molds, host Alton Brown shares the sweet, sticky science behind homemade marshmallow. Recipes: Homemade Marshmallows Ambrosia

• _{Monday, January 7th, 2008}

  13: American Slicer

  Alton dedicates a show to the tools of the trade, cutlery. In it he discusses the three types of cutting techniques and the blade that best suits each. He also show the similarity between salsa and gazpacho. Recipes: Gazpacho

• _{Wednesday, January 30th, 2008}

  14: The Wing and I

  The Wing's the thing as Alton Brown prepares America's most ubiquitous of bar foods: Buffalo chicken wings. Recipes: Orange Glazed Chicken Wings Buffalo Wings

• _{Monday, February 4th, 2008}

  15: Apple of My Pie

  An American classic is revisited when host Alton Brown makes everybody's favorite, apple pie. Recipes: Super Apple Pie

• _{Monday, February 18th, 2008}

  16: If It Ain't Broccoli, Don't Fix It

  It may be the bane of children and presidents but broccoli is a nutritional superfood. Join host Alton Brown as he transforms broccoli from limp and bitter to crisp and delicious. Recipes: Fresh Broccoli Salad Pan Steamed Broccoli Oven Roasted Broccoli

• _{Monday, March 17th, 2008}

  17: The Alton Crown Affair

  Host Alton Brown proves that Crown Roast of Lamb can be a dish to shock and awe without needlessly intimidating any cook who attempts to prepare it. Recipes: Crown Roast of Lamb

• _{Monday, March 31st, 2008}

  18: Cran Opening

  Host Alton Brown takes us from the bog to the bar as he explores the many uses of that all-American super fruit, the cranberry. Note: The episode was taped during the Cranberry season (September - October) of 2007. By the time it was edited in 2008, Food Network decided to hold it until the Thanksgiving season in the US even though it was the last episode of Season 11 and Season 12 was already beginning to air. It did, however air in Canada on 5-26-2008.

• _{Monday, April 14th, 2008}

  19: Honey, I Shrunk the Cake

  Join host Alton Brown as he breaks the trend toward an overly sweet and fussy pastry and gets us back to the original chiffon cupcake that will make you feel like a kid again. Recipes: Chiffon Cupcakes Chocolate Chiffon Cupcake

• _{Monday, May 5th, 2008}

  20: Going Dutch

  The power might be out but that doesn't stop host Alton Brown from breaking out the cast iron and using his hearth and his grill to whip up some very good eats. Recipes : Knead Not Sourdough Dutch Oven Cherry Clafouti Dutch Oven Hoecakes

Season 12

• _{Monday, June 9th, 2008}

  1: Popover Sometime

  Armed with one simple yet versatile recipe, host Alton Brown creates a variety of dishes from a breakfast treat to that dinner classic, Yorkshire pudding. Recipes: Dutch Baby, Yorkshire Pudding with Roast, Basic Popover

• _{Monday, June 23rd, 2008}

  2: Celeryman

  Celeryman Celery is not just for peanut butter anymore as host Alton Brown explores the only common plant that can be used as a vegetable, a starch, an herb and a spice.

• _{Monday, July 7th, 2008}

  3: Tuna, Surprise!

  An animated icon visits host Alton Brown and challenges him to raise the bar on canned tuna beyond the usual casserole or tuna salad sandwich.

• _{Tuesday, July 29th, 2008}

  4: There Will Be Oil

  Alton puts cooking oils to use in the kitchen as well as the car.

• _{Monday, August 11th, 2008}

  5: Frozen Cache

  Alton shows how the freezer can be used for proper food preservation.

• _{Monday, October 27th, 2008}

  6: Oh My, Meat Pie

  Join host Alton Brown as he tells the tale of an ancestor's journey to the New World by way of a curious meat pie shop. He explores the origins and preparation of Shepherd's Pie and Mincemeat Pie.

• _{Monday, November 3rd, 2008}

  7: Et Tu, Mame

  Alton uses the soy bean in a various recipes.

• _{Monday, November 10th, 2008}

  8: Flat is Beautiful IV: Going Crackers

  In this fourth Flat is Beautiful episode, Alton shows his audience how to create a variety of crackers at home, including graham crackers.

• _{Monday, November 17th, 2008}

  9: American Classics III: Creole in a Bowl

  Alton explores the cultural and historical influences on the New Orleans classic, beans and rice.

• _{Monday, December 1st, 2008}

  10: Switched on Baklava

  Phyllo dough can be finicky but host Alton Brown tames this difficult pastry to create that wonderfully layered dessert known as baklava.

• _{Monday, January 19th, 2009}

  11: Ginger: Rise of the Rhizome

  Alton explores various sweet uses of the spice, ginger.

• _{Monday, January 26th, 2009}

  12: A Cabbage Sprouts in Brussels

  Alton deals with the dreaded Brussells Sprout.

• _{Monday, February 2nd, 2009}

  13: Orange Aid

  Alton uses oranges to create a classic drink, a topping, and a creamy cold dessert.

• _{Monday, February 16th, 2009}

  14: Pantry Raid X: Dark Side of the Cane

  Alton cooks with molasses.

• _{Monday, March 2nd, 2009}

  15: Gills Gone Wild

  Alton shows how properly and simply prepared wild salmon is worth the extra cost.

Season 13

• _{Monday, April 27th, 2009}

  1: Crustacean Nation IV: Crawfish

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

• _{Monday, May 4th, 2009}

  2: Tamale Never Dies

  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.

• _{Monday, May 18th, 2009}

  3: American Classics IV: Spaghetti With Meat Sauce

  Although usually considered an Italian dish, spaghetti with meat sauce proves to be an American classic as host Alton Brown explores its origins.

• _{Tuesday, May 26th, 2009}

  4: Tender Is the Pork

  Looking for an alternative to chicken? Host Alton Brown turns to the pork tenderloin as a delicious yet low fat substitute for the ubiquitous bird.

• _{Monday, June 8th, 2009}

  5: Undercover Veggies I

  In an effort to tempt his niece into eating her vegetables, host Alton Brown manages to sneak them into several tasty treats.

• _{Monday, June 22nd, 2009}

  6: Feeling Punchy

  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.

• _{Monday, October 12th, 2009}

  7: Another Man Food Show: Breakfast

  Host Alton Brown helps an average Joe overcome his kitchen phobias and whip up the classic breakfast of bacon, eggs and coffee.

• _{Monday, October 19th, 2009}

  8: Fermentation Nation

  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.

• _{Monday, October 26th, 2009}

  9: American Classics V: A Pound of Cake

  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.

• _{Monday, November 2nd, 2009}

  10: The Once and Future Fish

  Concerned about the impact of over-fishing, host Alton Brown explores tasty and extremely sustainable farm-raised trout.

• _{Monday, November 9th, 2009}

  11: Pantry Raid XII: Turning Japanese

  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.

• _{Monday, November 23rd, 2009}

  12: The Proof Is in the Pudding

  Host Alton Brown breaks into the liquor cabinet, not to concoct a drink but to examine the uses of alcohol in food preparation.

• _{Monday, January 4th, 2010}

  13: Live and Let Diet

  Alton discusses the eating plan that helped him lose 50 pounds.

• _{Monday, January 25th, 2010}

  14: Raising the Bar Again

  Join Alton Brown as he deconstructs the Margarita and Bloody Mary and reconstructs them with a classic formula Good Eats style.

• _{Monday, March 8th, 2010}

  15: The Ballad of Salty and Sweet

  Host Alton Brown examines ways to super-charge desserts with salt. Bacon praline anyone?

• _{Monday, March 22nd, 2010}

  16: American Classics VII: Don't Be Chicken of Dumplings

  Host Alton Brown takes on the classic American soup that divides the country, and his family.

• _{Monday, March 29th, 2010}

  17: The Curious Case of Curry

  Alton Brown attempts to set the record straight on the English dish that made India famous.

• _{Thursday, April 8th, 2010}

  18: The Catfish Will Rise Again

  After confessing a long-lived love for catfish, host Alton Brown sets out to modernize its image.

• _{Thursday, April 29th, 2010}

  19: It's a Pan, It's a Dish, It's Paella

  Host Alton Brown demystifies the Spanish pan and the rice dish it's famous for.

Season 14

• _{Thursday, May 27th, 2010}

  1: Porterhouse Rules

  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.

• _{Thursday, June 3rd, 2010}

  2: Grillus Domesticus

  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.

• _{Thursday, June 10th, 2010}

  3: Age of Asparagus

  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 that...um...funny smell.

• _{Thursday, June 17th, 2010}

  4: Little Big Lunch: Eggs Benedict

  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.

• _{Thursday, June 24th, 2010}

  5: Flat is Beautiful V

  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.

• _{Thursday, July 1st, 2010}

  6: Yes We Have No Banana Pudding

  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.

• _{Thursday, July 8th, 2010}

  7: American Classics VIII: Tacos

  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.

• _{Thursday, October 7th, 2010}

  8: Fry Hard III: Fry, Tempura, Fry!

  Host Alton Brown takes on the most mythic, magical, but often times monstrous form of frying known to modern man.

• _{Thursday, October 14th, 2010}

  9: Oat Cuisine II

  Host Alton Brown helps you get more oats in your diet with some very surprising culinary incarnations.

• _{Thursday, October 28th, 2010}

  10: All Hallows Eats

  Host Alton Brown decides to put the "trick" into his treats with three sinister twists on classic Halloween candies.

• _{Thursday, November 4th, 2010}

  11: Squash Court II

  Host Alton Brown deals deliciously with a surprising glut of summer squash.

• _{Thursday, November 18th, 2010}

  12: American Classic IX: Pumpkin Pie

  Host Alton Brown delves into the Fall Classic taking it back to Plymouth and forward to the future.

• _{Thursday, December 30th, 2010}

  13: Egg Files VII: Meringue

  Alton takes an in-depth look at three classic meringue-based desserts, including Baked Alaska, a time-honored favorite in households across the United States.

• _{Monday, March 7th, 2011}

  14: Pantry Raid XIII: Destination Chickpea

  International travel is a risky, uncomfortable, and expensive business these days but if you have dry chickpeas in your pantry, exotic destinations are easily reached from the comfort of your kitchen. Join host Alton Brown as he journeys to the near east with hummus and falafel. Recipes in This Episode ----------------------------- Falafel Hummus For Real Pressure Cooker Chickpeas Roasted Chickpeas Slow Cooker Chickpeas

• _{Monday, March 14th, 2011}

  15: Devil Of A Cake

  Do you have to tangle with dark forces in order to create a quality Devil's Food Cake or its crimson kin, Red Velvet? Yes you do. And it's called cocoa powder. Join host Alton Brown as he reinvents the classics.

• _{Monday, March 21st, 2011}

  16: A Bird In The Pie Is Worth Two In The Bush

  Chicken Pot Pie is a medieval classic that's fallen into disrepair recently, due in large part to our willingness to let factories do the baking for us. Join host Alton Brown as he looks at three different ways to fix this sad state.

• _{Monday, March 28th, 2011}

  17: Use Your Noodle IV: Lasagna

  If lasagna (the noodle) is the most comforting ingredient of all time (and it is) then lasagna (the casserole) must be the most comforting dish of all time. Problem is, most American lasagnas deliver more consternation than comfort. Join host Alton Brown as he puts lasagna back in its place.

• _{Monday, April 4th, 2011}

  18: Waiter There's A Fish In My Soup

  Bouillabaisse may be a scary name, but the soup it represents doesn't have to be. In fact, if you're willing to buy some decent fish and master a few basics, it can most definitely qualify as Good Eats.

• _{Monday, April 11th, 2011}

  19: The Proof is in the Bread Pudding

  Host Alton Brown uses a scientific secret formula in an attempt to devise the definitive bread pudding.

• _{Monday, April 18th, 2011}

  20: Roll Call

  Host Alton Brown harnesses the power of yeast to put classic rolls back onto the American dinner table.

• _{Monday, April 25th, 2011}

  21: The Caul of the Flower

  Host Alton Brown makes amends for having insulted the odd ball of the cabbage family: cauliflower.

• _{Monday, May 2nd, 2011}

  22: Use Your Noodle 5

  Host Alton Brown investigates the culinary possibilities of Asian Noodles. Dishes include "ants climbing trees".

Season 15

• _{Sunday, August 25th, 2019}

  1: American Classics X: Chicken Parm

  Alton Brown makes the argument that Italian food was actually invented in America, and that Chicken Parmesan is the dish where it all began. Yet, an Italian canned tomato makes it all possible.

• _{Sunday, August 25th, 2019}

  2: Every Grain Old Is New Again

  Ancient American grains like amaranth, chia and quinoa are making a comeback due to their versatility and nutritional content. Alton Brown shows how to make the most of these very old kitchen newcomers.

• _{Sunday, September 1st, 2019}

  3: Hittin' the Sauce II

  No matter how good of a cook you are, sooner or later your seafood is going to let you down. Alton Brown has the sauces that will save your dinner every time.

• _{Sunday, September 1st, 2019}

  4: Immersion Therapy

  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 dishes such as perfect rump roast, cheesecake and a killer liqueur.

• _{Sunday, September 8th, 2019}

  5: My Shakshuka

  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.

• _{Sunday, September 8th, 2019}

  6: Let Them Eat (Icebox) Cake

  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.

• _{Sunday, September 15th, 2019}

  7: Rich Little Poor Boy

  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 also makes an argument for shucking.

• _{Sunday, September 15th, 2019}

  8: Raw Ambition

  Alton Brown journeys through the history and science of the greatest of all raw meat dishes: steak tartare. But first, you have to promise to never make it. Right? Right. Oh, and there's poke too!

• _{Sunday, September 22nd, 2019}

  10: Wild Yeast Risin'

  First the pandemic, then the zombies, then the nukes and now: desolation and a giant dinosaur-thing. Luckily there are still plenty of yeast in the air, and Alton Brown proves that with a wild sourdough in the kitchen, the post-apocalyptic world can still taste good -- and he makes cheese crackers and waffles to prove it.

• _{Sunday, September 22nd, 2019}

  9: Date Tripper

  Alton Brown tells everything you need to know to get dates into your culinary life, including three recipes for the 1960s classic “Devils on Horseback” and a very “scrummy” Sticky Toffee Pudding.

• _{Sunday, November 17th, 2019}

  11: The Turkey Strikes Back...Again

  Alton Brown shares three turkey recipes to make year-round.

• _{Sunday, December 15th, 2019}

  12: Holiday Spirit(s)

  If your family is anything like Alton Brown's, it's easy to understand how one might overdo it at the holidays. The trick is to stick with these low-alcohol beverages. The flavors will knock you out, but the proof won't.

• _{Sunday, December 15th, 2019}

  13: Whole Latke Love

  Alton Brown delves into the history of and techniques for this classic Hanukkah dish which, believe it or not, was originally made with a famous Italian cheese.

• _{Thursday, October 8th, 2020}

  14: The House That Dripped Chocolate

  When a cook buys an old, cursed, candy cookbook, the recipes result in odd treats.

Season 16

• _{Thursday, February 18th, 2021}

  1: Marrow Minded

  Alton tackles bone marrow and delivers everything you need to know to enjoy “God’s butter” at home

• _{Thursday, February 18th, 2021}

  2: In Cold Brew

  Alton opens all-new dimensions of coffee enjoyment with an exploration of cold brew – and no, iced coffee isn’t the same thing

• _{Thursday, February 18th, 2021}

  3: Flat Is Beautiful VI: Fry Bread, Fry

  Alton takes on two very different fried breads, each with a twist

• _{Thursday, February 25th, 2021}

  4: Immersion Therapy II: Gone Fishing

  The best way to cook fish: Put it back in the water ... in a bag!

• _{Thursday, March 4th, 2021}

  5: Bibimbap 'Til Ya Drop

  Alton takes on bibimbap, the famed "mixed rice" dish of Korea.

• _{Thursday, March 11th, 2021}

  6: Pantry Raid XIV: Deep Sea Green

  Host Alton Brown dives into the world of dried seaweeds ... and proves why they should really be in your pantry.

• _{Thursday, March 18th, 2021}

  7: Bagel Attraction

  Alton explores the history, science and technique of making bagels at home.

• _{Thursday, March 25th, 2021}

  8: Fermentation Man

  Alton delves into fermentation and lactic acid bacteria in the kitchen.