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Alton shows us how to make the New Orleans classic red beans and rice dish.

Alton looks at the homemade approach used to improve the humble cracker, ending beliefs that crackers must come from a box.

Alton Brown takes soy beans out of the sushi bars and brings them into the home as he makes edamame.

Alton tells the story of the meat pie from a tale of an ancestor's journey to the New World by way of a curious meat pie shop. He breaks down the recipe for a Shepard's Pie and mincemeat along with it's origins.

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Host Alton Brown looks into edible oils, which come in all sorts of flavors and qualities. Watch as he checks out all the potent hydrocarbons and puts them to good use in kitchen and car.

Alton is challenged by an animated icon to raise the bar when it comes to using a can of tuna beyond the usual casserole or tuna salad sandwich.

Alton explores the many uses of celery, as a common plant that can be used as a vegetable, a starch, an herb and a spice.

Using just one trusted recipe, Alton can create both a breakfast treat and a dinner classic...Yorkshire pudding.

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Alton Brown makes chiffon cupcakes.

In his lavish home, surrounded by jeweled finery, Alton mentions that he usually keeps eating simple, but every so often wishes to “sup the light fantastic.” Tonight is such a might, he removes the jeweled lid from a serving platter to reveal a king hat: Crown Roast of Lamb. A daunting dish for most cooks, but Alton aims to tame it with a little science, quality ingredients and a simple gadget or two. Follow his examples, and soon enough any cook can deliver a delicious, pair of lamb racks to the table.

Over the years, many of the exhibits that once graced the Food Gallery's Vegetal Hall of Horrors have disappeared, eliminated by Alton's attempts to remake them into delicious entrées. But a few remain, and one of them, brassica oleracea – broccoli – is stubborn about leaving the Hall. It has earned the ire of everyone from presidents to small children and has been the subject of many untruths. Whether it's Pan Steamed Broccoli, Oven Roasted Broccoli or Fresh Broccoli Salad, Alton intends to show that broccoli really is Good Eats. He's sure he can get it out of the Vegetal Hall of Horrors, but as for Air Force One? Well, one thing at a time...

Alton has tackled the topics of pie crust and apples before in previous shows, but he hasn’t tackled them together. And that, he realizes, is as shame, because he know of nothing as American as apple pie. Alton offers a crust recipe and an easy technique for rolling, tips on apple selection and spice choices, and technique that, as is his style, emphasizes education over rote memorization. Follow his technique and turn our your own Super Apple Pie.

At the Good Drinks bar, barman Alton contemplates bar... food! There are fried cheese sticks and nacho platters and loaded potato skins, but none of them can touch Buffalo Chicken Wings. Supposedly, they began life as an improvisation at the Anchor Bar in Buffalo, New York late one night in 1964. They’ve zipped across the world ever since. Alton discusses cutting the chicken wing, cooking it (you cannot just roast it) the use of butter instead of margarine, and what he believes is the correct ratio of hot sauce – and other ingredients – in Buffalo Wings. Realizing that such heat is not for everyone, Alton also devises Orange Glazed Chicken Wings that marry sweet and sour, salt and spice in a delicious glaze.

In order to cook, one must prepare the ingredients, and that usually involves knife work. Starting with the basic parts of a knife, Alton moves on to explain why those cheap knives advertised with infomercials are worthless. Then he explains the safe way to hold knives and demonstrates the three basic cuts used for most cooking: slicing, chopping nad paring. Along the way, manages to cut up enough ingredients to make a fine Gazpacho, before closing with tips for cleaning knives safely and storing them properly.

The marsh mallow plant has a long history in human civilization. Originally a medicinal plant, it then came to use in fine confectionaries. That candy later went on to mass production blandness. Alton intends to to recapture the goodness of marshmallow candy with Homemade Marshmallows. Like the modern factory version, his candy uses gelatin and not the marshmallow root, but it still outperforms the factory version. And it works much better in a homemade version of a particular sort of southern treat, and in Ambrosia, a re-creation of the legendary “food of the gods.”

In the winter, it’s hard to find blueberries, which is a shame, because they’re delicious and very nutritious. Alton solves that problem. He also offers Blueberry Buckle, a delicious coffee cake that can even use frozen blueberries. It’s the best thing Alton can think of for breakfast except... pie. Specifically, Frozen Blueberry Pie. And, for those who wonder why there are no blue beverages Alton offers Blueberry Soda. Along the way, he slips in some lessons on the history of blueberry cultivation (with help from a nutritional anthropologist) and the vitamins and other benefits of eating blueberries.

When Alton’s friend Chuck delivers the third bushel of green beans for that week, Alton’s at a loss. He has made every recipe he knows that contains green beans – twice. Chuck suggests a recipe his mother used to make, featuring green beans, mushroom soup and toasted onions. Alton, of course, recognizes this immediately and accepts Chuck’s latest offering. He can, he believes, employ sound science, the right ingredients and some tried and true techniques to turn the old fashioned dish (created in 1955 as part of a Campbell’s Soup marketing push) into Good Eats’ own Best Ever Green Bean Casserole.

Inspired by the ghost of George Washington Carver, Alton takes on the peanut. Culturally and historically significant and culinarily versatile, cooks often overlook the power of the peanut. Starting at a ballpark (and another appearance by Mr. Carver), Alton elaborates a bit on the history of the peanut, including what led to its popularity today. Faced with the price of stale stadium peanuts, Alton makes his own Roasted Peanuts. Then he takes some Spanish peanuts for a spin in his food processor to make Homemade Peanut Butter. With some chocolate wafers and a few other things, Alton next turns a batch of his peanut butter into Peanut Butter Pie. Outside, Alton prepares Boiled Peanuts and then makes them into Boiled Peanut Soup.

Alton begins as a mysterious helmed figure, imploring a humble cucumber to seek its destiny as a crisp dill pickle, to erase mushy mouth feel and insipid flavors. To become... Good Eats! From there he drops through a trap door into his cellar where he explains the difference between fresh packed and dill pickles. Then its to the market for a lesson in selecting the right sort of cucumber (and a little bit of the cucumber’s history). Back in the kitchen, Alton explains the role bacteria play and how the right brine is crucial as he shares his Dill Pickle recipe. But what to do with the finished product? Alton asks what Elvis might do, and from that inspiration devises his recipe for Deep-Fried Pickles. Finally, competition with an ice cream vendor leads Alton to employ a Popular Drink Mix to create Cherry Flavored Pickle Pops as a lucrative treat.

The stewpot is the most enduring and endearing symbol of hearth and home that Alton knows. So why does it so often produce a bland mush? Alton thinks he knows, so he sets out to change that, exploring the properties of collagen and never missing an opportunity to add flavor as he prepares his stew. Starting with a sear and moving to a braise, Alton prepares the meat and then... refrigerates it? Yes, refrigerates. For the refrigerator is part of the reason stews taste so good the second day, and Alton aims to capture that taste on the first day. All of these techniques, and yes, a little deliciously flavored beef fat and the right kind of potatoes, add up to Good Eats Beef Stew, a harmonious step up from the bland homogony most folks know.

Alton revisits the topic of dehydration with a new kind of food: fruit. For those concerned with selecting fresh fruits and only in season, dehydration can allow them to enjoy the flavor of those fruits for a far longer period. And dehydrating fruit at home can avoid certain commercial preservatives such as sulfur, that can be hazardous to those with asthma. Alton shows how easy it is to dry fruit cut into small pieces or large ones, using a version of the Blowhard 5000 (it debuted in a previous episode) to make Dried Fruit. Then he uses that dried fruit to make Trail Mix, Sweet Fruit Compote, Savory Fruit Compote and finally Individual Fruit Compote Pies.

Alton overhears some folks at a support group discussing their fear of... whole fish! They mistake him for a new member, but he has no fear of whole fish at all, and he sets out to explain to the viewers why they should not fear whole fish, either. Clowns, on the other hand, are scary. Alton starts with Whole Striped Bass, explaining how to prepare it for cooking (without making a mess) and how he roasts it. Then, playing off his neighbor’s bad example, he discusses Plank-Grilled Whole Trout. He finishes by mentioning the health benefits provided by oily fish, and demonstrates how to prepare Pan-Fried Smelts. With the right ingredients, the know-how, and a little science, there’s no reason to fear whole fish.

“You can’t always get what you want, but if you try, sometimes, you get what you need.” So quotes the first of Alton’s substitute chefs, in this episode that highlights two important reasons to substitute: because you lack a key ingredient and the time to get it, and because you can’t eat a key ingredient. Peanuts are among the top allergens, so Alton offers a Faux Peanut Sauce that nearly replicates the flavor using three ingredients. Then he shows how to replace the buttermilk in his Southern Biscuits and how to replace the wheat flour, for those who cannot tolerate gluten, in The Chewy Gluten Free, one version of his chocolate chip cookies.

Visiting a friendly southern diner, Alton’s appalled at what their coconut cake has become. It’s just white cake with bits of shredded coconut. It’s not the real thing at all! It seems that Cake Smart has forced the local cake lady out of the business, and driven fresh, delicious coconut cake from the minds of diner patrons. Alton sets out to right this horrible wrong. With a little secret help from the cake lady, some fresh coconuts and a few methods of extracting all the flavor of the coconut he might just succeed! He starts by explaining how to open a coconut and how to prepare homemake Coconut Milk and Cream and Coconut Extract (you’ll need vodka!) With all these in hand, he then builds a Coconut Cake with 7-Minute Frosting. And then he discovers that popularity sometimes has a price...

In 610AD, a monk in the Italian Alps invented the pretzel as a reward for children who had learned their prayers. And the pretzel has gone downhill most places ever since, until now they’re more like a punishment for flying commercial aircraft than a reward. Alton visits Philly, a city that still loves the pretzel, and collects a specimen. Using he, he deduces and teaches the science of quality pretzels: Homemade Soft Pretzels and Homemade Hard Pretzels. And because pretzels need mustard, Alton shares a recipe for the Best Mustard Ever.

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). Alton the way, he shares recipes for Tres Leche Cake, Dolce de Leche, and Quick Cottage Cheese he claims beats anything the store can offer.

Sifting through his many cookbooks, Alton has come up with a few hundred recipes he calls American Classics. He's done this because foreign cuisine has made recent inroads that threaten classic American cooking, and Alton wants to take steps to preserve it. He withdraws from a spinning drum a single card bearing the name of this episode's classic: Spinach Salad with Warm Bacon Dressing. With a few detours to “Pennsylvania” and Harry's Farmers Market, Alton explains the history of each ingredient and how they came together to make this classic. He show two different ways to prepare it, one suitable for immediate consumption, and one that will last longer, suitable for buffets.

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Alton tackles the mixture of turkey, gallons of hot oil and propane. It's a fast growing Thanksgiving tradition that Alton aims to keep from becoming and exploding tradition.

Throughout history pepper has played a vital role in cuisine. It is the most commonly used spice; Alton finds out why, discovers the properties of the peppercorn and discovers the best sort of mill.

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In a previous episode, Alton discussed what happens to water before it reaches the home. Here, he talks about what happens to water after it’s inside the home, recapping some of water’s properties, and discussing why it might not taste or smell so good, even after the water works finishes with it. He discusses what can be done about that – various kinds of filters – and what “hard” water is, as well as how to deal with it. All this, and a walking, talking oxygen atom who undergoes a stabilizing transformation!

Alton tackles the most common ingredient in every recipe. Proper management of this ingredient is essential for every cooking method, yet it has until now received only the occasional sidelong glance from Good Eats. That changes with this episode that takes a look at how water gets from nature to your tap. Alton discusses the hazards of water found in nature, how municipal processing plants prepare and distribute it, the important of a 104.45 degree angle, and perhaps the largest number ever mentioned on Good Eats: 11 quintillion. Finally, he reveals something about one bottle of water in every three that folks might not realize.

Alton walks the Hall of Home Cooked Horrors, a display of the worst meals of childhood memory: liver and onions, beets and worse... and cube steak, coated with tasteless flour and gravy. But it need not be this way. With some knowledge and some technique, Alton aims to put cube steak back on the menu. He starts by discussing what cube steak is – and isn’t – and recommends the cuts that make the best cube steak. Then he talks about what those tiny little cuts actually do. A whirlwind tour of the nation’s diner reveals a wide array of meanings for the term “Country Style Steak” so Alton devises his own version. Discussion of braising leads him to Swiss Steak and then to the unofficial food of Texas, Chicken Fried Steak.

Alton needs to sell his house. Rather than rely on his agent's canned cookie scent, he resolves to create an enticing fragrance that appeals to men and women alike. That's the spicy-sweet fragrance of Overnight Cinnamon Rolls. And is that really cinnamon in your spice rack? Chances are, it’s not – it’s probably cassia, which Alton claims is the right choice for this recipe as he explains the differences and their history with them help from Cinna Man. Hearing rumors of folks who don’t like cinnamon rolls, Alton explains how the same dough along with a little lemon and ginger can make an Overnight Citrus Ginger Ring. Finally he combines raisins and rosemary to make an Overnight Monkey Bread that really... invigorates his potential buyers...

Take away the foods that have come into use over the last ten thousand years and few foods are left. One of them is barley, a staple of ancient diets and a grain whose time has come again. Alton discusses Baked Barley and how to make Barley Salad from it. Grinding the grain various ways he demonstrates Lamb and Barley Stew and Barley Bread. And finally, he demonstrations healthy Barley Water to a sick patient.

That Mexican restaurant down the street – the one in the strip mall – has the right decorative touches, but is it authentically Mexican? Probably not, says Alton. Still, it does likely offer one certainly authentic Mexican staple – the tortilla. The tortilla is an excellent delivery mechanism for many delicious foods and perhaps a few not-so-delicious foods as well. Starting with the history of corn flour (and what might be Montezuma’s real revenge) , Alton shows how to prepare masa. Then he turns that masa into Tortillas and Lime Tortilla Chips.

Farmers bring examples of their largest foods to the “Fall Festival of Food” where the biggest fruits and vegetables are on display. McGregor has a giant pumpkin and Chuck, Alton’s neighbor, has a huge carrot. Alton’s entry is the lowly olive, which earns him scorn from his competitors. Too bad they don’t realize that the olive is small in stature but a giant in flavor and Alton can prove it. Along the way he’ll explain how to cure olives at home (it’s a little dangerous), reveal the nutritional properties of olives (with a little help from the Lady of the Refrigerator) and, oh, yes, share a few recipes: Citrus Marinated Olives, Tapenade (a paste of olives), and Olive Loaf bread.

Alton’s at his desk when a call comes in: a bather has been attacked by a scallop! He hurries to Spamity Island to investigate and there meets the mysterious Captain Squint. Captain Squint offers to find the vicious monster and the townsfolk agree as long as Squint agrees to take Alton. Before they cast off Squint has Alton whip up some snacks, including Seared Scallops, Scallops on the Half Shell, and Scallop Mousse.

Alton’s ready for a trip to Thailand when the “first choice” becomes available and Alton’s shunted aside. To console himself, he finds the ingredients and builds himself a plate of Pad Thai, a dish made popular during the rice shortages of World War II. Some of the ingredients are unusual in American cuisine, but Alton finds them - and offers tips on how viewers can, too, along with stir fry techniques.

Alton journeys to a strange realm of food lacking in one dimension. Here he finds pizza, flank steak, and pancakes. But these flat foods rarely extend to a whole animal – with one exception: the flatfish. Evolution has produced a side-swimming fish adapted for bottom dwelling, where it can evade predators and surprise prey. Its rapid, bursty motion employs fast twitch muscles, which become flaky and flavorful meat and even inexperienced cooks can easily dismantle it. Alton selects one of the most popular varieties of flatfish, flounder, and shares the secrets of Baked Stuffed Flounder, Oil Poached Flounder, and for the leftovers, Flounder Fish Salad.

In the second show about tenderloin, Alton discusses Beef Chateaubriand (more or less) and its relation to filet mignon. He shows how to make a Center Cut Tenderloin Roast with the steak sauce built right in, Stuffed Tenderloin and the controversial Beef Carpaccio - controversial because his lawyers don't want him to reveal the dangerous secrets of preparing meals from raw meat! He ends the show with a use for that chain muscle: a Chain of Bull Cheese Steak Sandwich.

The man behind the bar is just as much a chef as the man in front of a stove. Alton demonstrates this from “Good Drinks,” the bar where he serves a Martini, a Daiquiri, and (with a little help from a certain southern gent) a Mint Julep. Alton claims that mastery of these beverages and the techniques and ideas behind them will enable even the amateur mixologist to prevail.

Tenderloin just might be one of the most delicious sorts of beef. It’s certainly one of the most expensive. But cooks willing to work can start with whole tenderloin – called a PSMO in the trade, meaning peeled (of fat), and “side meat on.” Because such a cut requires little processing, per-pound prices are as much as a third lower. With a little practice and the right tools, a cook can use most of that PSMO to produce a wide variety of different meals. Alton starts with a trip to the warehouse club, and then takes a PSMO back to his kitchen to demonstrate the right dissection techniques before building a delicious Steak au Poivre from just one of the cuts his knife work produces.

Alton’s very busy when Sid calls. Sid reminds Alton how they made sweet potato famous together. Now Sid has as new client – vanilla – and he wants Alton to help him shed his “goody two shoes” image. Alton shows the versatility of Sid’s new client in Fruit Salad with Vanilla Dressing where vanilla extract helps tie together some flavors that might otherwise clash. Along the way, he explains what to look for in a good vanilla extract. Sid wants a dessert, so Alton uses vanilla sugar and split vanilla bean pods to make delicious Crème Brulee. Finally, vanilla adds to a poaching syrup, as Alton proves with his Vanilla Poached Pears.

Eggnog, Alton claims, has an undeserved bad reputation because of commercial products. He believes the real thing is Good Eats, and he sets out to prove it. Along the way, he visits a distillery to learn how they make whiskey, and explains the key techniques for making a good foam. Eggnog is, after all, a custard. First up, from the Good Drinks bar, Alton whips up a delicious cold Eggnog. Sadly, the Food Police know he used raw eggs and they don’t like that one bit. After they confiscate that eggnog, Alton heads to the kitchen to make a cooked version. It’s basically the same thing, but the yolk and daily come almost to a boil to bring those eggs just to 160º F. And with either one, Alton can make a delicious Eggnog Ice Cream.

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Ordinary folks prepare for their day, dropping their frozen and quickly mixed waffles into toasters and irons, but today, The Waffler intrudes. This black clad figure purloins their grim store-bought grids and flavorless, floppy squares, returning with them to his lair where his “Waffle-8R” devours them. The Waffler contends that waffles, more than perhaps any other food, are Good Eats. First, “Sister” Deb Duchon conducts a tour through the waffle’s history, then Alton visits equipment expert “W” for tips on picking the right waffle iron. Then Alton explains why pancake batter will not yield good waffles, and shares his Basic Waffle recipe. He shows how to store waffles if you don’t want to eat them one at a time, and finally how to make Chocolate Waffles, delicious with vanilla ice cream.

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The sad passing of Mr. Yorick has opened a seat at the prestigious Institute for the Preservation of Culinary Heritage and Authenticity, and Alton wants that seat very badly. Mr. Avery visits to see whether Alton has what it takes: can he craft a dessert that will impress the Commodore? Will Peach Rhubarb Cobbler get him in? How about Blackberry Grunt? If neither of those are sufficient, perhaps Individual Berry Crisps will win Alton the seat he covets? It all depends on Alton's skill, Mr. Avery's taste, and the whims of the Institute.

Alton struggles to order some sushi, but the sushi-ya simulation he uses contains an itamae (sushi chef) who simply won’t cooperate. That forces Alton into the kitchen to make his own sushi. That starts with Sushi Rice, and proceeds to a California Roll.

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Dismayed by ice creams so expensive stores must chain them to the freezer case and guard them with snippy clerks, Alton revisits the frozen treat he last addressed all the way back in episode six. He starts by inviting in three Federal agents in white who explain exactly what ice cream is, at least as far as your government is concerned. He goes on to explain the structural differences between grades and how that affects flavor and mouth “feel” and shares his painstakingly formulated perfect ratio of 9:8:3:2:1. Using this and illustrating the proper technique, he cooks some Vanilla Ice Cream and then shows how to modify it into Mint Ice Cream and Chocolate Ice Cream.

One of the most ancient food preparation techniques is drying. It may have been the very first thing man learned to do to his food other than eat it. With a little help from nutritional anthropologist Deb Duchon Alton explores the probable history of dried meat. Then he explains what cuts of meat yield quality jerky and how to get from a juicy cut of meat to a chewy strip of dried meat without inviting bacteria to the party or inadvertently cooking the meat. His marinade recipe includes liquid smoke, available in stores – or cooks may follow Alton’s directions for making their own. A side trip to see W discusses various gadgets marketed to help the home cook dry meat. Alton turns a flank steak into Beef Jerky and also shares a Jerky Tomato Sauce recipe.

From his childhood Alton summons a memory of burned and horrible kabobs made by his Uncle Rudy. He loved those charred treats and wants to recreate a skewer based meal. It starts in Ottoman Turkey with some history, explaining how limited fuel and the use of swords as cutlery led to the concept of small skewered bits of meat. In the present Alton shows what cuts work best and how to prepare them with a marinade. He continues with a trip to see W where he figures out the right skewer and she gets the point. Back in the kitchen he demonstrates how to skewer meat and vegetables to create Spicy Beef Kebabs. For dessert he brews syrup and prepares Vanilla Lime Pineapple Skewers. Alton proves that skewer-centric cuisine can make the most of time and budget.

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Rice is one of the most common food grains grown. In the United States, most folks think of the long grain variety, but in fact there are five thousand different kinds of rice that fall into three broad categories: long, medium and short grain. The medium and short grain varieties contain more amylopectin, so they cook softer and (properly handled) creamier. That leads Alton right to the a classic Italian short grain rice dish, Wild Mushroom and Asparagus Risotto. But members of the crew descend on that like they’re starving, and so Alton must cook again. This time, he tackles brown rice, the highly nutritious form of rice that still has a bran coat. He turns that into Baked Brown Rice (in the oven, yes, the oven) and then Brown Rice Salad.

Few things scared boyhood Alton more than them monster he and his friends called Mean Green. Green leaves, compost flavored and nasty, turned their appetites off. Since then he has learned how to cook these greens in better ways, and has turned Mean Green into a good friend he has dubbed Deep Green. First up is a trip to the store for purchasing tips and a little history, followed by a short course in how to prepare and store these leaves. After that, he explains why most folks, when they cook these leaves, actually reduce their nutritional value and create bad flavors as he creates his Pot O’Greens (it borrows flavor from a smoked turkey leg), Lemon Sesame Glazed Greens and Mustard Green Gratin.

Most everyone has been to a Greek restaurant at one time or another. And most everyone has noticed that large upright rotisserie, even if they haven’t eaten the delicious gyro sandwich prepared from the meat cooking on it. Can such a sandwich be made at home? Certainly, says Alton, sharing his recipe for Gyro Meat with Tzatziki Sauce as well a bit of history, some tips on selecting your own rotisserie, and maybe even a MacGyver moment or two...

Bread is the staff of life and perhaps the ultimate comfort food. Its key ingredients are water, flour, yeast, salt and air, which seems simple enough. But proper technique is essential, and Alton aims to demonstrate that. He starts with how to pick the right ingredients, including the water! Yes, selecting the right kind of water is important. He continues by describing what yeast do for the cook and how to handle them correctly, and finishes by demonstrating the right way to knead and bake the dough. Follow his tips and your will fill your house with the intoxicating aroma of baking bread, and your stomach with... Good Eats. Alton shows how to make Very Basic Bread and how to customize the recipe to produce all sorts of variations.

Alton contemplates the leek - a misunderstood member of the Allium family. Most folks know onion, garlic and even shallots. But fewer have heard of the leek. That's a shame because the light flavor of the leek is versatile and the leek itself is easy to work with. Alton intersperses recipes with leek history, tips on how to select the vegetable and how to clean it. First up is Grilled and Braised Leeks which take advantage of his gas grill. Then he explains why leeks are better for breaded rings than onions, and proves it with Leek Rings. Finally, he builds Potato Leek Soup (vichyssoise) and with the help of W, offers some tips on the selection of a stick blender.

Carrots contain more sugar that sugar beets, but they have a far wider range of uses, going from salad to side dish to dessert effortlessly. The first black carrots date all the way back to Biblical times. Thank the Dutch for the modern orange variety, which they might have developed for political reasons, but which brings us enormous amounts of beta carotene (the orange pigment) that we can turn into Vitamin A). Alton tosses together some Carrot Slaw, takes a side trip to teach viewers how the eye works and why Vitamin A is so good for it, prepares Glazed Carrots that take their flavor from ginger ale, and finishes off with Carrot Cake for dessert. All of that, and good health from a single taproot.

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Myths and urban legends have a curious appeal, and the art of preparing food is not immune. It seems that if someone can get something in print or on the Internet and it’s about food, people will believe it. The time has come, Alton believes, to put some of these ideas to scientific testing to prove or debunk them once and for all. Alton takes on several popular ideas to learn if there's anything to them: Does searing seal in juices? Does hot Teflon give off fumes that can kill birds? Should you give your mushroom brush the brush off? Does a little oil in the water help prevent pasta from sticking? Learn these answers on the first... Culinary Myth Bust... er, Smashers!

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Stuffing is evil! has been the popular wisdom at Good Eats for nearly eight years. But people have written and written, and convinced Alton that maybe he should take another look at a culinary enemy. That yields Turkey with Stuffing and Stuffed Squash. Alton explains what not to do, what to do, and in the end proves that stuffing is not only not evil, it can be... Good Eats!

Cornmeal, claims Alton, is a worldwide favorite. From the grits of the southern United States to the polenta of Italy, everyone likes it in some form or another - even if they don't realize it. Alton shares recipes for Cheese Grits, Savory Polenta and Pineapple Upside-Down Cornmeal Cake. Along the way, he discusses the similarities, and differences between these dishes (simultaneously earning the wrath of Southerners and Italians).

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Wandering his local food mega mart, Alton contemplates a cryin’ culinary shame: most people have a list containing just a hundred items are rarely deviate from it. For perspective, Alton notes that this particular store has about that many varieties of canned soup alone. Have people lost their sense of curiosity? Alton aims to remedy that, by demonstrating two savory dishes and one dessert prepared from a item probably not on most of those lists: wonton wrappers. From Perfect Potstickers to Vegetable Steamed Dumplings and finishing with Pear Walnut Wontons Alton demonstrates that the wonton wrapper has more uses than soup, and that it’s... Good Eats.

Alton's sister Marsha needs doughnuts and a lot of them. At first Alton's not interested, but Marsha and her "bunnies" appeal to his compassion, and soon he's back in the kitchen contemplating the round and raised dough treats. From their origin to their ingredients, cooking and glazing, Alton shares secrets for doughnut success, along with recipes for Yeast Doughnuts, Doughnut Glaze and Chocolate Doughnut Glaze.

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Oysters – folks seem to either love ‘em, or hate ‘em. Here, Alton sets out to explain a little about the history of these edible bivalves, giving viewers the knowhow to turn them into seriously Good Eats. He shares recipes for a Horseradish Cream Sauce and tempts oyster epicurean Martin Moonstone III with a version of of oysters Rockefeller (the original chef took his secret to the grave) called Baked Oysters Browefeller. Finally, he shows how a little cooking and a little blending can make a delicious Oyster Soup.

Sauce can make or break an entrée. Properly made, it’s a delicious amendment to food. Alton explains how to create Strip Steak with Pepper Sauce and (with the help of an irascible former instructor) Hollandaise Sauce. Along the way, he teaches viewers the basic history of sauce and the food chemistry of starches (commonly used to thicken sauce and other foods), showing how a little starch can go a long way.

Starting with a quest into the trackless jungle – more or less – Alton explores the world of bananas. He starts with a little history and a little lore, then wends his way through their culinary strengths. Along that path he reveals recipes for Banana Ice Cream and Bananas Foster. Then he takes a quick detour to the banana’s genetic cousin, the plantain, sharing his recipe for Fried Plantains. Whether on cereal or prepared in more complicated ways, the banana is seriously... Good Eats!

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Few things are simpler than toast, so how will Alton manage an entire half hour on the subject? The same way he does on other subjects: by mixing in a little history, some tips on selecting a toaster, and three varieties of the crisp treat: French Toast, Bruschetta, and Welsh Rarebit.

Limp crust...watery custard...weepy meringue. These things make pie Bad Eats. Starting with a little help from the King, sort of, Alton first finds out just what a lemon meringue pie is, and isn't. Then he brings some technique to pie making. That, quality ingredients and good tools will help viewers turn out pies that are consistently Good Eats, such as Alton's Lemon Meringue Pie that starts as a blind-baked Pie Crust.

Alton goes nuts! Well, actually, he goes nuts about nuts. From how to purchase them, to where they come from and how to cook them, Alton covers it. Whether it's Cashew Butter that's also a fine sauce base, or Pistachio Mixed Herb Pesto, or Pistachio Fruit Ball dessert, or a Macadamia Nut Crust that works as well on fish (such as Macadamia Nut Crusted Mahi-Mahi) as it does with cheesecake, nuts are versatile and... Good Eats.

Candy is an American favorite, especially fudge. Folks will pay as much as five dollars a pound for the treat, which is a shame. All a cook needs is a pot, a thermometer, a few ingredients and a little science in the soul and he can create delicious fudge. Alton demonstrates by making Chocolate Fudge, explaining at each step both what to do and why one does it. Alton also offers tips for concocting candy in humid environments and on how to store the completed confection. Even kids can get into the act, as Alton demonstrates with his Peanut Butter Fudge recipe that needs no cooktop, only a microwave.

Alton has a special show - he's going to show husbands (or boyfriends) how to prepare the perfect "breakfast in bed" for their lady. But it must be a surprise, so just this once, the ladies must leave the room. And when they do, Alton draws a tall beer from its hiding place in a taller glass of orange juice and tells his (presumably) all male audience the real goal: tasty Corn Dogs and Basket Burgers - real man food with too much fat, too much salt, too much...much! Good thing the ladies aren't here to put a stop to these... Good Eats!

Spices evoke memories and sensations of far off places when combined in the right way. Alton visits a spice merchant where he explains the difference between spices and herbs, and shows some of the parts of plants where spices come from, demonstrating in Fruit Compote an application for whole spices. At a cook’s warehouse he selects the right kind of mortar and pestle for those who prefer that approach, but then explains how an ordinary coffee grinder may be a better choice. Spices, he continues, work best when properly grouped with similar flavors. That leads him to a recipe for Curried Vegetables. Fats are the best extractors of spice flavor, as Alton demonstrates when he makes Broiled Salmon with a Spice Pomade. Finally, he offers tips on preparing your own spice combinations – his example is a Curry Powder.

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Steak... a delicious meal that’s sometimes a budget buster. Alton sets out to change that by exploring some of the overlooked cuts of the cow. Applying a little technique to these sometimes unappreciated parts of the bovine anatomy enables any cook to create top drawer flavor without spending top drawer dollars. Alton builds fajitas from Skirt Steak and demonstrates a simple sixteen minute cooking technique for broiling a Sirloin Steak. From a map of the cow through the right technique and even tips on proper cutting, Alton reveals how to deliver delight without delivering yourself into debt.

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Alton's brother AB is in jail! He calls and asks Alton to bake him a cake with something special inside. Alton, missing the point, decides that what his brother really needs are muffins. Compact delivery devices for all kinds of flavorful ingredients, muffins might even be something BA could trade. Alton bakes Blueberry Muffins and then cooks up English Muffins for his wayward sibling.

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When Alton's live crab escapes before it can meet its fate, he's forced to turn to frozen alternatives. But live or frozen, stone, blue, or Dungeness - however you, um, pick it, crab is Good Eats. Alton shows how to get the most from crab - how to select it, what the terms mean, and how to prepare it, with examples like Steamed Alaskan King Crab Claws, a clarified butter called Ghee, Crab Cakes (or Fritters) and finally a Marinated Crab Salad.

A young Alton experiences a roulade, or rolled meat and filling, for the first time at the home of his aunt and uncle – a delightful flavor combination. Years later, he’ll share the secrets of this sort of layered cooking with his viewers as Braciola, a delicious choice for flank steak, and Fish Roll with Compound Butter that uses salmon, flounder and sea scallops. Along the way, he’ll explain take a side trip to the cooking store to demonstrate when kitchen shears are the right choice, and how to select a pair.

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Alton explores a type of food enjoyed worldwide: filled pasta. He offers a recipe for fresh pasta and crafts it into Ravioli and Tortellini, dropping in on the always acerbic W along the way for some tips on what to look for in a dough roller.

Out for a Sunday drive, Alton succumbs to temptation and samples several casseroles earmarked for a church dinner. The church ladies catch him and give him until just six o’clock to replace the dishes, and they’re keeping his dog as insurance! Alton’s hurried efforts to retrieve his pooch yield Broccoli Casserole, Curry Chicken Pot Pie, and Garlic Shrimp Casserole.

Steam, Alton contends, might be the most influential physical force on Earth. When water turns to vapor, that pressure can do work – like push a locomotive, or make a really great pastry called pâte à choux. During baking, steam expands the pastry, and when it cools and sets, the steam leaves behind holes one may fill with delicious flavors. Alton explains the importance of water and of weighing flour (not measuring it by volume), detouring to a cooking store to study scales with help from ‘W.’ Back in the kitchen, Alton explains Sweet or Savory Pâte à Choux (which it is depends on a minor change to the ingredients) and explains how to make éclairs and cream puffs. He also demonstrates that delight of the carnival midway, Funnel Cake.

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Chef Paul, host of the Food TV’s popular “Great Eats” show, visits the “Beard Home for the Culinarily Confused” and his friend “AB” who is confined there. Seems that “AB” developed a little obsession over his script for a show on “dips” and his attempt to devise a “Unified Dip Theory.” With the theory, AB could complete his script and return. But that’s all in the future and Chef Paul needs help now, and he gets it by mining AB’s research. In the end, though, will AB turn the tables? Learn about Chicken Liver Mousse, how to make better Guacamole than you can buy, Hot Spinach and Artichoke Dip, and finally, how to make Onion Dip from Scratch.

Ales and beers are among the oldest foods known. And with a bit of yeast education and a few pieces of specialized equipment, home brewing is not only possible, it's relatively easy and definitely delicious. It’s not hard, but it does involve careful attention to detail and some patience. But Alton shows that the result is worth the wait, as he brews, ferments and crafts a Good Brew.

Is it a vegetable? Or is it a fruit? It depends on whom and when you ask, but one thing most folks can agree on is that the tomato is Good Eats. Alton demonstrates why the delicious berry has so many fans, sharing recipes for Stuffed Tomatoes, Tomato Sauce, and TBL Panzanella along with tidbits on selection, storage, and preparation.

As a kid, Alton always had a thing for bubbles – from watching Lawrence Welk to washing his father’s car for free to, heck, even taking a bath every night. So when he reached the culinary world, he naturally looked for bubbles there. And he found them: champagne, whipped cream, mousse. Eventually, he moved on to the “quantum foam” of the food world – the soufflé. A dish that inspires both fear and hunger, the soufflé has a certain... reputation. But Alton says soufflés are not the monsters people think they are. To prove it, he’ll build a world class Cheese Soufflé, a task that requires just a handful of ingredients, a few skills, and dash of confidence.

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The artichoke... a spiny container that baffles many cooks. Perhaps it should surprise folks to find it in the Food Gallery. Reading of ten step cutting techiques and difficult recipes discourages people. But it shouldn't, because with the right know how, the artichoke is accessible and remarkably Good Eats! Alton shows how, and shares Artichoke Pasta Salad, a way to make Broiled Chokes, and Herb Oil.

Strawberry season is fleeting, and Alton's out to teach his viewers how to make the most of it. He makes Clotted Cream to go on fresh berries and Macerated Berries - an excellent topping and the basis for a kind of Strawberry Pudding made in a tin can! For those who like their berries year round, Alton shows the right way to make Frozen Strawberries that won't turn mushy when they thaw.

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Stranded by a broken down truck, Alton seeks refuge from a nearby home. He’s in luck, because Frances Anderson, who lives there, is his biggest fan. Since it will take time for the mechanic to come and repair Alton’s truck, he and Frances get together to make some potato recipes: Leftover Baked Potato Soup, Cold-Fashioned Potato Salad and Potato Roesti. But as the night wears on, Alton begins to wonder whether it was really lucky that he found this particular house and this particular fan...

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Alton’s nephew Elton is supposed to finish a school project about the Founding Fathers, and when he gets to “stuck a feather in his cap and called it macaroni” Elton asks about the song. Alton’s answer veers into a discussion of Macaroni and Cheese. Frustrated when a macaroni maker he’d ordered didn’t arrive, Thomas Jefferson designed his own machine and his cook mixed its product with cheese sauce and cheddar, making the first macaroni and cheese. Alton then shows his nephew how to make his own Baked Macaroni and Cheese. Like the convenience and flavor of the box varieties? Then Alton’s Stove Top Mac n Cheese is for you. And finally, in the unlikely event you’ve got leftovers, Alton explains how to turn them into Next Day Mac and Cheese “Toast”.

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Out walking one day, average American Alton Brown chances across huckster Coco Carl and his chocolaty wares. Carl tries to persuade Alton to sample his sweets, but Alton remains unimpressed. Finally, frustrated, Alton tells bystanders (and viewers) that anyone can make Carl’s treats at home and spare themselves the chemicals found in Carl’s concoctions – chemicals with unpronounceable names and mysterious functions. Spend a little kitchen time with Alton and learn the secrets behind Cocoa Brownies, Cocoa Syrup, and Hot Cocoa.

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In the Food Gallery, a darkened and somber place, Alton discovers Heartbreak Hall, home of food that bites the hand that feeds it. Here are recipes that went bad despite time, money and effort lavished on them. Alton stops in front of one particular display case. Inside rests an inedible mess whose creator once held ambitions of cheesecake. But it need not be this way. With the right technique and a basic understanding of the science, Alton explains that cheesecake need never again inhabit Heartbreak Hall, and he demonstrations with a Sour Cream Cheesecake and a Savory Cheesecake.

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Since the earliest days of man, celebrations have included the roast in one form or another. From wildebeests to elk, swan, bear and the modern varieties of beef and chicken, the roast (and it’s delicious mounds of leftovers) has served man well. But today’s single serve portions threaten the bounty of the roast, so Alton sees a need to rescue the technique. From explaining just what a roast is, he moves on to how one roasts and to show how easy it is, he uses his antisocial brother’s grungy oven to produce Dry Aged Standing Rib Roast with Sage Jus.

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Long a staple of horse diet, oats have a great deal to offer people, too – as the Scots learned and shared. Here, Alton explores this overlooked grain, applying science and technique (as usual) to create Good Eats. Recipes include delicious Overnight Oats, Steel Cut Oatmeal, and Granola. Alton also offers brave viewers a recipe for Haggis, a Scottish meal that starts as a sheep’s stomach.

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Starting with a montage, Alton demonstrates the versatility of Puff Pastry, showing it flat, stacked and stuffed, and sharing recipes for Fruit Tart (Alton demonstrates with Granny Smith apples sliced “wafer thin” and cherries in a stacked pastry) and Salmon Turnover (a recipe that demonstrates how a basic turnover may be filled with a wide array of ingredients).

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Mr. Vlad drops by Alton’s place for help with his culinary problem: he doesn’t like garlic. Alton shows his mysterious visitor how to select garlic, what kinds of tools work best for preparing it, and how to cook with it, offering Vlad’s Very Garlicky Greens and 40 Cloves and a Chicken as examples, as well as tips on storage and how to get the most of your garlic. In fact, Alton and his guest cook all night long...

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It’s Thursday, and that means pot roast night for Alton’s neighbor Chuck. Or it would, if Chuck’s mother hadn’t deserted him for Branson, Missouri and the charms of Tony Orlando. Now Chuck wanders the megamart, forlornly trying to discover how to make his own pot roast. Fortunately, he runs into Alton, who shows him how to select the meat and how to make a delicious Pot Roast and the jus (juice) to flavor it – and all for under ten dollars – and some foil from a television antenna, and various other bits and pieces from around Chuck’s trailer.

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Alton does a little magic to explain how a simple leg of pig can become a delicious ham. Along the way, viewers will learn the difference between City Ham and Country Ham as Alton demonstrates how to prepare each. And as a bonus... Alton's grandmother's secret glaze recipe!

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Alton receives word that “The Frenchman” has escaped confinement at the Home for the Culinarily Insane! The sinister mastermind is determined to make the world pay for neglecting the art of poaching food! Alton must assemble a team to stop the madman. He needs men who are ruthless and fearless, but since he can't have that, he'll settle for puppy dog loyal. And en route to the Frenchman, Alton shares a recipe for Poached Egg Tips and demonstrates the creation of Court Bouillon, an excellent choice for poaching delicately flavored meats. In the final showdown it’s The Frenchman’s Sea Bass versus Alton’s Catfish au Lait!

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Alton granted aspiring filmmaker Blair McGuffin permission to chronicle the production of one of the very first Good Eats episodes, Romancing the Bird – A Good Eats Thanksgiving. But as the crew films, trouble brews – trouble in the form of snow! A solid inch of the white stuff paralyzes Atlanta. Now Alton must find a way to feed his trapped crew – and he does, with the leftovers from his thanksgiving feast: In a Cranberry Jam, Tart Cranberry Dipping Sauce, Sweet Corn Bread Pudding, Turkey Re-Hash, and even a delicious soup he calls Bird to the Last Drop.

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Alton's back to the pantry, this time for tomatoes. From a discussion of different ways tomatoes are sold Alton meanders through the hazards of electric can openers and the right way to care for your knives before he reaches his goal: a tomato sauce that tastes like hours but takes minutes, and works well for all sorts of foods - and to prove it, Alton shows three easy variations of his Pantry Friendly Tomato Sauce.

Old fashioned? Sure. But jam, with aromas and flavors that can capture the summers of youth, delights the palette without breaking the bank. Alton explains how with Spiced Blueberry Jammin’ and then demonstrates how to preserve it. Along the way he offers tips on equipment and technique, and lists the warning signs of trouble in preserved food.

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Ah, coffee. The dark drink many folks must have to start their day. If they only knew what they were missing when they settle for insipid inky ick. Alton means to show them! Coffee is just water and coffee beans, right? Right! But the right kind of coffee beans, the right water and even the right temperature mean the difference between a bland brew and... Good Eats!

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Odd edibles abound the world over, but one of the oddest may be right in your own refrigerator: the mushroom. Alton teaches how to buy them, store them and prepare them, sharing recipes for The Fungal Sauté and That Ol’ Cap Magic. And in just one breath, a technique for clarifying butter!

Alton tackles The Shrimp Cocktail - once a delicacy, now consigned to cheap hotel buffets and weddings. Alton means to change that, showing how to make shrimp... Good Eats. Along the way, he explains how to buy shrimp and signs that what you're getting may not be the freshest. With a little brine and the dry heat of the broiler, Alton promises a delicacy.

Since the beginning of time, apples have fascinated man like few other fruits. They appear in the Bible (where they play a central role) and occupy the top of the fruit hierarchy. They’re available in thousands of varieties, some good raw, others good cooked, and still others at their best baked. Alton starts with the raw sort, showing how they contribute crisp sweetness to It’s a Wonderful Waldorf salad. After demonstrating a basic salad, Alton shows how to enhance it with complementary flavors. Then he moves on to 10 Minute Apple Sauce, an applesauce that serves as a snake, glaze, or filling equally well. Finally, he demonstrates apple crisps cooked right inside the apple with his recipe Baker Baker.

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Alton needs a holiday-themed show, and he needs it right away. Rejecting idea after idea from his eager staffers, he finally accepts on from his grandmother. She suggests fruitcake, that much maligned holiday dessert. Alton believes he can redeem the fruitcake, and sets out to try. Viewers may try his Free Range Fruitcake and judge for themselves whether he succeeded.

Alton sets out to correct the disasters of Thanksgiving's past, by teaching viewers how to make a tasty and juicy turkey and a delicious cranberry dip.

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Around two thirds of the world fuels itself on rice at least once a day. It’s nutritious, delicious and versatile but most Americans don’t pilaf from paella or Texmati from Arborio – rice remains mysterious. Alton, with a little help from W, aims to change that, and along the way shares his recipe for Rice Pilaf.

Alton delves into the pantry. Once a stalwart defender against inconsistent markets and winter shortages, it has now become a refuge for ancient canned goods and half-empty boxes of the fad of the day. But it doesn't have to be that way and Alton aims to prove it, in the first of a series of shows. The topic: dry noodles.

The best fish dinners start, of course, with the best fish. And that means the cook’s first job is finding a reliable source of quality seafood. Alton explains what to look for, and what to avoid, when choosing a vendor. After that, he enlists a friendly fishmonger who offers the most important thing to consider when buying fish – any fish. Fish purchased, Altron heads back to his kitchen to demonstrate how to cook Striped Bass in a Salt Dome – the fish won’t be overly salty, but the mineral will trap heat inside and promote even cooking. Back at the Farmers Market, Alton discusses fillets, and at a camp site, prepare Pan Fried Fish (trout) with butter, lemon and capers. Finally, he explains why steaks are perfect for the grill with his Grilled Salmon Steaks recipe.

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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.

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