Good Eats

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

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

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

Host Alton Brown journeys from field to market to hardware store in search of the perfect steak and the perfect pan to sear it in . Recipes featured on episode: Pan Seared Rib Eye.

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

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

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.

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.

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. Buttermilk bathed, golden brown and deliciousmmm, mmm, fry some more, 'cause nobody doesn't love fried chicken.

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

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. Recipes: 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. Recipes : Crepes Crepe Quiche Lorraine Crepes Suzette Mushroom Crepe Cake

A quick trip to the afterlife convinces host Alton Brown to get serious about eating more tuna. Find out how to grill on a chimney charcoal starter, how to avoid fake soy sauce, and why you can see a rainbow on Tuna Steaks. Recipes: Chimney Tuna Loin

Join Host Alton Brown to learn how to make the most of strawberry season. You can macerate them, glaze them, freeze them with dry ice, and even build a summer pudding in a tin can. AB even holds a quick lesson on the power of antioxidants. Recipes: Clotted Cream Macerated Strawberries Strawberry Pudding Frozen Strawberries Clotted Cream Macerated Strawberries Strawberry Pudding Frozen Strawberries

Host Alton Brown gets to the heart of artichokes. Pick up tips on storing, prepping, cooking and even eating this giant flower bud, as well as how to make your own herb oil to marinate them in. Recipes: Artichoke Pasta Salad Broiled Chokes Herb Oil

What do you do when your live crab runs away from home? If you're Alton Brown you turn to frozen legs and other packaged products. A cop out? Nope, good eats. Recipes: Steamed Alaskan King Crab Claws Ghee Crab Cakes or Fritters Marinated Crab Salad

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

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

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

Oysters are a mystery to many and downright spooky to some. Join host Alton Brown as he unravels the secrets of this bivalve, cracks a safe or two and reinvents classic applications like oysters ""Rock-A-Fella."" Recipes: Baked Oysters Brownefeller Horseradish Cream Sauce Oyster Soup

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

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

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

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

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

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

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

Only one naturally occurring edible substance exists only as food – milk. Even honey, technically a manufactured product, does not qualify. Alton spends some time discussing the production and history of milk as well as some things to watch out for (featuring a surprise guest). Recipes 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. Recipes: 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. Recipes: Coconut Cake with 7-Minute Frosting Coconut Milk and Cream Coconut Extract

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

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

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.

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.

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.

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.

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

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

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

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