Good Eats Season 4 Episode 8 Pantry Raid IV: Comb Alone

In this episode of Good Eats, host Alton Brown digs into his pantry for a fourth time to create tasty dishes using only the ingredients he already has on hand. Along the way, he shares tips and tricks for making the most of what he's got and avoiding food waste.

The episode kicks off with a discussion of "completers" -- simple ingredients that can take a dish from basic to brilliant. Brown demonstrates how a drizzle of balsamic vinegar, a sprinkle of sea salt, or a handful of chopped herbs can make all the difference in a dish. He also shares a recipe for a versatile spice blend called "Good Eats Spice."

Next, Brown puts together a hearty one-pot meal using canned beans, canned tomatoes, and some chicken thighs from his freezer. He explains the importance of layering flavors and building a balanced dish, then tops it off with a flavorful cilantro-lime crema.

Brown also tackles the perennial problem of stale bread, showing viewers how to turn it into a delicious and versatile ingredient. He makes a "pantry strata" -- essentially a savory bread pudding -- using bits of stale bread, eggs, milk, and any other odds and ends he has in his fridge.

The episode also covers the art of repurposing leftovers, with Brown turning a container of leftover spaghetti into a tasty frittata. He explains how to make a basic frittata with any ingredients you have on hand, and how to cook it to perfection on the stovetop.

In addition to savory dishes, Brown also whips up a sweet dessert using a can of sweetened condensed milk and some coconut. He shows viewers how to make a simple yet impressive "flan de coco" by caramelizing sugar, pouring in the coconut milk mixture, and baking it in a water bath.

Throughout the episode, Brown emphasizes the importance of creativity, improvisation, and resourcefulness in the kitchen. Whether you're trying to use up pantry staples or cut down on food waste, there's always a way to make something delicious with what you've got.