"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\n\n.\n\nRecipes featured on episode: Pan Seared Rib Eye."

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

"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\n\nRecipes: Lemon Curd Scrambled Eggs Unscrambled"

"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.\n\nRecipes: Hail Caesar Salad Veni Vedi Vinaigrette"

"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.\n\nRecipes : Broiled, Butterflied Chicken"

"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.\n\nRecipes: Serious Vanilla Ice Cream Coffee Granita Key Lime Sorbet"

"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.\n\nRecipes: Scones Shortcake Southern Biscuits"

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

"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.\n\nRecipes: French Onion Soup"

"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.\n\nRecipes: Grilled Salmon Steaks Pan Fried Fish Striped Bass in Salt Dome"

"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.\n\nRecipes: Pasta"

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"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.\n\nRecipes : Chocolate Mousse Chocolate Lava Muffins"

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

"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."

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

"Shrimp cocktail is not just for wedding receptions anymore."

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

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

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

"Learn to be excited when meat loaf is for dinner..."

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

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

"Need a tomato sauce?"

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

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

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

"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."

"Alton explains the simple pleasures of mussels."

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

"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."

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

"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."

"Meet the Count and discover the miraculous properties of Garlic."

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

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

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

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

"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.\n\nRecipes: Panna Cotta Brain with Cranberry Glaze Spooky Edible Eyes Sparkling Gingered Face Cinnamon Cherry Heart"

"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.\n\nRecipes: Granola Overnight Oatmeal Steel Cut Oatmeal Haggis"

"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.\n\nRecipes : Crepes Crepe Quiche Lorraine Crepes Suzette Mushroom Crepe Cake"

"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.\n\nRecipes: Dry-Aged Standing Rib Roast with Sage Jus"

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

"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.\n\nRecipes: Baba Ghannouj Eggplant Pasta Eggplant Steaks"

"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.\n\nRecipes: Savory Cheesecake Sour Cream Cheesecake"

"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.\n\nRecipes: Squid Vicious"

"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.\n\nRecipes: Cocoa Brownies Hot Cocoa Cocoa Syrup"

"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.\n\nRecipes: Butternut Dumplings with Brown Butter and Sage Pumpkin Bread Squash Soup"

"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.\n\nRecipes: Baked Macaroni and Cheese Stove Top Mac-n-Cheese Next Day Mac and Cheese \"Toast\""

"No bivalve is more American than or more versatile in the kitchen than the clam. Alton Brown reveals the ins and outs of clam identification, decide which ones to use where, buy a clam opening device and make a wicked chowder."

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

"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.\n\nRecipes: Chimney Tuna Loin"

"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.\n\nRecipes: Clotted Cream Macerated Strawberries Strawberry Pudding Frozen Strawberries Clotted Cream Macerated Strawberries Strawberry Pudding Frozen Strawberries"

"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.\n\nRecipes: Artichoke Pasta Salad Broiled Chokes Herb Oil"

"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.\n\nRecipes : Fresh Yogurt Lemon-Ginger Frozen Yogurt Tarragon Yogurt Sauce Thousand Island Dressing Herb Spread Yogurt Cheese"

"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.\n\nRecipes: Cheese Souffle"

"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.\n\nRecipes: Stuffed Tomatoes Tomato Sauce TBL Panzanella"

"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.\n\nRecipes: Good Brew"

"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.\n\nRecipes: Chicken Liver Mousse Guacamole Hot Spinach and Artichoke Dip Onion Dip from Scratch"

"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.\n\nRecipes: Stuffed Grilled Pork Chops"

"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"

"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.\n\nRecipes: Broccoli Casserole Curry Chicken Pot Pie Garlic Shrimp Casserole"

"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.\n\nRecipes: Ravioli Tortellini"

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

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

"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"

"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.\n\nRecipes: Beet Green Gratin Glazed Baby Beets Pickled Beets"

"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.\n\nRecipes: \n\n Braciole \n\n Fish Roll with Compound Butter"

"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.\n\nRecipes: Steamed Alaskan King Crab Claws Ghee Crab Cakes or Fritters Marinated Crab Salad"

"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.\n\nRecipes : Pulled Pork"

"Alternative name: Zen and the Art of Omelet Maintenance\n\nHost Alton Brown gets Zen with the simply delicious yet simply misunderstood king of egg applications.\n\nRecipes: Omelet Omelet for a Crowd Frittata"

"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.\n\nRecipes: Blueberry Muffins English Muffins"

"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.\n\nRecipes: Chicken Stock Chicken Noodle Soup"

"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"

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

"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"

"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"

"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.\n\nRecipes: Chocolate Taffy Acid Jellies Peanut Brittle"

"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.\n\nRecipes : Sweet Potato Waffles Sweet Potato Pie Chipotle Smashed Sweet Potatoes"

"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.\n\nRecipes: Sugar Cookies Royal Icing Chocolate Peppermint Pinwheel Cookies"

"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.\n\nRecipes: Tarragon Chive Vinegar Parsley Salad"

"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.\n\nRecipes : Broiled Salmon with AB's Spice Pomade Vegetable Curry Curry Powder Blend Dried Pear and Fig Compote"

"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).\n\nRecipes: Corn Dogs Mini Man Burgers"

"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.\n\nRecipes: Chocolate Fudge Peanut Butter Fudge"

"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"

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

"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.\n\nRecipes: French Toast Bruschetta Welsh Rarebit"

"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.\n\nRecipes: \n\n Banana Ice Cream \n\n Banana's Foster \n\n Fried Plantains"

"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.\n\nRecipes: Strip Steak with Pepper Cream Sauce Hollandaise"

"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.\"\"\n\nRecipes: Baked Oysters Brownefeller Horseradish Cream Sauce Oyster Soup"

"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.\n\nRecipes: Beef Paillard Chicken Kiev Turkey Piccata"

"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.\n\nRecipes: Yeast Doughnuts Doughnut Glaze Chocolate Doughnut Glaze"

"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.\n\nRecipes : Perfect Potstickers Vegetarian Steamed Dumplings Pear Walnut Wontons"

"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.\n\nRecipes: AB's Chili Powder Pressure Cooker Chili"

"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.\n\nRecipes: Cuban Sandwich Pan Bagnat Roasted Vegetable Spread"

"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.\n\nRecipes: Garden Vegetable Soup Grape Gazpacho"

"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.\n\nRecipes: Cheese Soup Fromage Fort Parmesan Crisps"

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

"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.\n\nRecipes: Cheese Grits Savory Polenta Pineapple Upside-Down Cornmeal Cake"

"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?\n\nRecipes Stuffed Squash Turkey with Stuffing"

"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"

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

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

"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.\n\nRecipes: Coq au Vin"

"They\u2019re long, they\u2019re orange and they\u2019re 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"

"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.\n\nRecipes: Grilled Braised Leeks Leek Rings Leek Potato Soup"

"If bread really is the staff of life then isn't it time to take your life into your own hands? Alton Brown thinks so and wants to arm you with the know how you'll knead (get it) to produce your own rustic loaves."

"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"

"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"

"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"

"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.\n\nRecipes featured in the episode:\n\nGreen Peas with Cheese and Herbs, Split Pea Burgers, and Curried Split Pea Soup.\n\nThis 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."

"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.\n\nRecipes featured on this episode: Spicy Beef Kebabs and Vanilla Lime Pineapple Skewers."

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

"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 include: Chocolate Ice Cream, Vanilla Ice Cream, Mint Chip Ice Cream."

"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\"\".\n\nRecipes Brown Rice Crispy Bar Granola Bars Protein Bars"

"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!\n\nRecipes Sushi Rice California Roll"

"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.\n\nRecipes Rhubarb Peach Cobbler Blackberry Grunt Individual Berry Crisps"

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

"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.\n\nRecipes Basic Waffle Chocolate Waffle"

"Alton explains how to make meatballs, with two examples: baked meatballs, and Swedish meatballs.\n\nRecipes Baked Meatballs Swedish Meatballs"

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

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

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

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

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

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

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

"Join Alton as he creates dishes suited specifically for the flounder\n\nRecipes featured in this episode:\n\nBaked Stuffed Flounder,\n\nOil Poached Flounder\n\nFlounder Fish Salad."

"Alton sets out to find a proper Pad Thai when his trip to Thailand gets canceled."

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

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

"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."

"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.\n\nRecipes featured in this episode: Corn Tortillas, Lime Tortilla Chips."

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

"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.\n\nRecipes featured in this episode:\n\n- Cinnamon Buns\n\n- Citrus Ginger Ring\n\n- Monkey Bread"

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

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

"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."

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

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

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

"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."

"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.\n\nRecipes in this episode:\n\n- Pepper Deviled Eggs\n\n- Black Pepper Mango Sorbet\n\n- Slow Cooker Pepper Pork Chops\n\n- Pepper Vodka"

"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\u00ae, his recommended way to get the bird in and out of the pot without putting yourself at risk.\n\nFeatured recipes in this episode:- Deep-fried Turkey"

"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.\n\nRecipes Lentil Cookies Lentil Salad Lentil Soup"

"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.\n\nRecipes in this episode:\n\n- Enchilada Lasagna\n\n- Masa Tots\n\n- Ultimate Nachos"

"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.\n\nRecipes: Shrimp Gumbo"

"Alton comes up with a method for making a brick roux and the perfect gumbo."

"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.\n\nRecipes in this episode:\n\n- Pomegranate Syrup or Molasses\n\n- Pomegranate Gelatin\n\n- Grilled Leg of Lamb with Pomegranate Molasses Glaze\n\n- Tequila Sunrise"

"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.\n\nRecipes\n\n- Corned beef brisket\n\n- Corned beef and cabbage\n\n- Corned beef hash"

"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.\n\nRecipes featured in this episode:\n\n- Espresso\n\n- Macchiato - Cappuccino - Latte"

"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.\n\nRecipes in this episode: - Wilted spinach salad with bacon dressing - Cold spinach salad with bacon and egg dressing"

"Only one naturally occurring edible substance exists only as food \u2013 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 include: Tres Leche Cake, Dolce de Leche, & Quick Cottage Cheese."

"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.\n\nRecipes: Homemade Soft Pretzels Homemade Hard Pretzels Best Mustard Ever"

"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.\n\nRecipes: Coconut Cake with 7-Minute Frosting Coconut Milk and Cream Coconut Extract"

"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.\n\nRecipes: The Chewy Gluten Free Southern Biscuits Faux Peanut Sauce"

"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.\n\nRecipes: Pan-Fried Smelts Plank Grilled Whole Trout Whole Striped Bass"

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

"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?\n\nRecipes: Good Eats Beef Stew"

"Join host Alton Brown as he helps a humble cucumber fulfill its culinary destiny of becoming a pickle.\n\nRecipes:\n\nDeep-Fried Pickles\n\nDill Pickles"

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

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

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

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

"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."

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

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

"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.\n\nRecipes: Fresh Broccoli Salad Pan Steamed Broccoli Oven Roasted Broccoli"

"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.\n\nRecipes: Crown Roast of Lamb"

"Host Alton Brown takes us from the bog to the bar\n\nas he explores the many uses of that all-American\n\nsuper fruit, the cranberry.\n\nNote: 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."

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"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.\n\nRecipes : Knead Not Sourdough Dutch Oven Cherry Clafouti Dutch Oven Hoecakes"

"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.\n\nRecipes: Dutch Baby, Yorkshire Pudding with Roast, Basic Popover"

"Celeryman\n\nCelery 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."

"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."

"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."

"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."

"Alton uses the soy bean in a various recipes."

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

"Alton explores the cultural influences that give us a New Orleans classic."

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

"Alton explores various sweet uses of the spice, ginger."

"Alton deals with the dreaded Brussells Sprout."

"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."

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

"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."

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

"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."

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

"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."

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

"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."

"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."

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

"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."

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

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

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

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

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

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

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

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

"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."

"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."

"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."

"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."

"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."

"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."

"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."

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

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

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

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

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

"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."

"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.\n\nRecipes in This Episode\n\n-----------------------------\n\nFalafel\n\nHummus For Real\n\nPressure Cooker Chickpeas\n\nRoasted Chickpeas\n\nSlow Cooker Chickpeas"

"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."

"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."

"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."

"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."

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

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

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

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

"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."

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"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."

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"Alton Brown delves into the history and techniques of making latkes."

"Alton tackles bone marrow and delivers everything you need to know to enjoy \u201cGod\u2019s butter\u201d at home."

"Alton opens all-new dimensions of coffee enjoyment with an exploration of cold brew \u2013 and no, iced coffee isn\u2019t the same thing"

"Not all great breads come from the oven. Host Alton Brown takes on two very different fried breads, each with a twist."

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

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

"Alton delves into dried seaweeds and why they should be in your pantry."

"Host Alton Brown dives into the history, science and technique of making \"real\" bagels at home."

"When civilization crumbles, who ya gonna call to help get good eats on the table? Lactic acid bacteria, of course."

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