Host Alton Brown cracks the mysterious egg case and pursues a higher understanding of the amazing ovoid's culinary powers. Land a non-stick pan, scramble, over easy, and consider eggs for dessert.
Exiled to bars, chopped and pre-packaged, drenched in noxious concoctions, the tossed salad deserves better. Host Alton Brown goes back to salad basics and pays homage to Caesar.
Why did the chicken cross the road? Probably to escape host Alton Brown who seems intent on defining the perfect broiled chicken, out of the oven and bathed in sauce in under half an hour.
You scream, I scream, but Alton Brown would rather make his own ice cream...and sorbet and granita. Learn the secrets the pros don't want you to know and find an ice cream machine that delivers the goods without breaking the bank.
Searching for the perfect southern style biscuit, host Alton Brown investigates flour, chemical leaveners, and turns to his Grandmother for a pointer or two...not to mention a few pointed comments.
Don't miss the (gravy) boat as host Alton Brown (armed with the right pan and whisk for the job) conquers rouxs and leads the way to lump free liquid love.
Host Alton Brown journeys to the center of the onion and after rediscovering a kitchen classic, and debunking the mythology of tear-free onion cutting, emerges with a divine bowl of soup.
Host Alton Brown dives deep into the watery world of fish and finds that with three cooking methods under your belt, you can cook just about any seafood.
Host Alton Brown heads down to Louisiana for a sack of rice, evaluates rice cookers, unlocks the secrets of saffron and rewrites the rules for the most versatile of all rice dishes: the pilaf.
Host Alton Brown delves into the dark world of chocolate, picks a pod, roasts some beans, questions mysterious guests, visits his shrink, makes a mousse and strikes on the ultimate chocolate recipe.
