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.
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.
Alton Brown takes us on a tour of beef jerky from its ancient beginnings to shopping for it, making it, and cooking with it.
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.
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".
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!
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.
Join host Alton Brown as he dives deep into the pantry to investigate the many facets of vinegar.
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.
Alton explains how to make meatballs, with two examples: baked meatballs, and Swedish meatballs.
Alton studies the avocado and discovers some surprising avocado treats.
Join host Alton Brown as he looks into the past, future and present of the very handy "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.
Alton takes a look at the vanilla bean/pod.
Alton looks at the one of the single best (and most expensive) cuts of meat, the tenderloin.
Alton looks at the basics of what makes up a bar and prepares a few drinks.
Alton takes another look at the one of the single best (and most expensive) cuts of meat, the tenderloin.
Join Alton as he creates dishes suited specifically for the flounder
AB sets out to try to make some great Thai stir fry with common ingredients.
Alton sets his sights on Maine in hopes of finding a monster scallop.
Although small, olives pack a whallop in the taste department. Alton tries to prove martinis aren't the place olives can be used.
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.