On one level, the marriage of fish (especially oily fish like trout or mackerel) and smoke might seem odd but not only does it work, it is one of the easiest things you can do with a grill.
The scientific theory behind capturing meaty goodness in liquid form and why the pressure cooker makes great broth (Don't worry, they don't explode any more). Alton Brown shares his Beefy Broth.
Forget the kind that comes in a bucket! Alton Brown's showing us the way to fried chicken that's buttermilk bathed, golden brown, and downright delicious.
Despite immense popularity, 9 out of 10 cooks say they're afraid to cook lobster. Join Alton Brown as he demystifies the buying, handling and cooking of the on the briny bug that put the surf into the surf-n-turf.
Alton Brown looks into Country and City Hams. Whether its cured, smoked, raw, brined or fresh, he gets the juices flowing for some good old American ham.
Chocolate layer and sheet cakes are more American than apple pie, yet few of us ever bake them anymore. Learn everything you need to know to keep your foam from flopping and produce a heavenly cake.
The most mentioned food in the Bible and the only food produced for us by animals. It's a sweetener, it's an antiseptic, it's amazing and Alton Brown shows us just how amazing.
Alton Brown examines the laminated pastry that's always fast and always tasty. Puff pastry is flaky and delicious and can be wrapped around veggies, fruit and meat. Don't be afraid, the store bought stuff can deliver the puff.
Making the perfect cup of tea is an art. Serious tea drinking taken seriously and all the dirt on the world's number two beverage. Yes, number two with water being the number one.
Alton Brown investigates the fruity heat of chilies and that ubiquitous condiment salsa. Ponder the human tongue, the power of capsaicin, and learn to tame the burn of the only food registered as a weapon with the FDA.
