Join Alton Brown as he and his mysteriously malevolent brother put refrigerator pickles through their paces while still taking time to visit Cleopatra's tomb and to contemplate the world's largest cucumber.
Alton Brown steers his continuing egg-vestigation through the world of baked custards from refrigerator pie (quiche) to the much misunderstood creme caramel.
Why don't Americans eat duck? Alton Brown wants to make duck a regular dish. Alton reveals how to convert a rock hard duck into a crispy delight while teaching more than you could ever want to know about thermodynamics.
Alton Brown's sister, Marsha, has her cookies pinched and she turns to Alton for replacements. His efforts to help doom him to relive the same cookies over and over again, aided only by a new mixer and a strangely familiar puppet.
Alton Brown goes to court to defend butter against a bad wrap brought on by the dark agents of industry, media and the fat phobic public. The best defense: sauces.
Alton Brown helps us work through the fear with a very strange board game and a trip through his intestinal track while still taking time for "real" baked beans, black bean salad and the fastest hummus on Earth.
Alton examines the art and science of poaching foods, specifically eggs and fish, and shows how to prepare the quintessential poaching liquid, "court bouillon".
Sure it's ancient, it's healthy, but fermented bean curd is also Good Eats. Armed with a little knowledge, and a decent blender, it's a snap to convert this pale paste into everything from pie filling to a pan-fried main course.
Alton Brown gets inside a cabbage's head and comes out with a better understanding of what makes this potentially troublesome, but delicious, vegetable tick.
