Synopsis
Host Alton Brown explores the origins of ingredients, decodes culinary customs and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he'll bring you food in its finest and funniest form.
Episodes
1
Steak Your ClaimHost 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.21m2
This Spud's For YouAlton Brown ponders the potato and its main ingredient: Starch. Baking, mashing and gratins are re-examined.
Recipes: Mashers Potato/Portobello Gratin The Baked Potato21m3
The Egg-FilesAlton 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 Unscrambled21m4
Salad DazeExiled 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 Vinaigrette21m5
A Bird in the PanWhy 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 Chicken21m6
Churn Baby ChurnYou 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 Sorbet21m7
The Dough Also RisesSearching 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 Biscuits21m8
Gravy ConfidentialHost Alton Brown conquers ""rouxs"" and leads the way to lump free gravy.
Recipes: Gravy from Roast Drippings Sawmill Gravy White Roux21m9
A Bowl of OnionHost 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 Soup21m10
Hook, Line and DinnerAlton 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 Dome21m11
Pantry Raid I: Use Your NoodlePart 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: Pasta21m12
Power to the PilafAlton 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 Pilaf21m13
The Art of DarknessAlton 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 Muffins21m
Steak Your ClaimHost 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.21m2This Spud's For YouAlton Brown ponders the potato and its main ingredient: Starch. Baking, mashing and gratins are re-examined.
Recipes: Mashers Potato/Portobello Gratin The Baked Potato21m3The Egg-FilesAlton 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 Unscrambled21m4Salad DazeExiled 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 Vinaigrette21m5A Bird in the PanWhy 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 Chicken21m6Churn Baby ChurnYou 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 Sorbet21m7The Dough Also RisesSearching 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 Biscuits21m8Gravy ConfidentialHost Alton Brown conquers ""rouxs"" and leads the way to lump free gravy.
Recipes: Gravy from Roast Drippings Sawmill Gravy White Roux21m9A Bowl of OnionHost 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 Soup21m10Hook, Line and DinnerAlton 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 Dome21m11Pantry Raid I: Use Your NoodlePart 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: Pasta21m12Power to the PilafAlton 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 Pilaf21m13The Art of DarknessAlton 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 Muffins21mCast
