Host Alton Brown explores the origins of ingredients, decodes culinary customs and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he'll bring you food in its finest and funniest form.
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 E…
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 conside…
Exiled to bars, chopped and pre-packaged, drenched in noxious concoctions, the tossed salad deserves better. Alton Brown goes back to salad basics and pays homage to Caesar. Reci…
Why did the chicken cross the road? Probably to escape Alton Brown, who seems intent on defining the perfect broiled chicken that's out of the oven and bathed in sauce in under ha…
You scream, I scream, but Alton Brown would rather make his own ice cream...and sorbet and granita. Secrets the pros don't want you to know and how to find an ice cream machine th…
Searching for the perfect southern-style biscuit, Alton Brown investigates flour and leaveners and turns to his Grandmother for a pointer or two...not to mention a few pointed com…
Host Alton Brown conquers ""rouxs"" and leads the way to lump free gravy. Recipes: Gravy from Roast Drippings Sawmill Gravy White Roux
Host Alton Brown journeys to the center of the onion. After rediscovering a kitchen classic, and debunking the mythology of tear-free onion cutting, he emerges with a darned fine …
Alton Brown dives deep into the watery world of fish and finds that with just three cooking methods under your belt, you can cook just about all of the critters. Recipes: Grille…
Part one of an ongoing series looks at the king of pantry essentials: Dried pasta. Alton Brown explores pasta styles, the best cooking method (water is key), the tools you really …
Alton brown heads to LA for a sack of rice, evaluates rice cookers, unlocks saffron and rewrites the rules for the most versatile of all rice dishes: pilaf. Recipes: Rice Pilaf
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 hits upon the ultimate choc…
At the Pass — Tales from Fine Dining
Big Chef Takes on Little Chef
Die Geheimnisse unserer Lieblingsgerichte
A Cook's Tour
Chef's Table: Legends
Worst Cooks in America
Stolen Taste of Formosa
Hungry For Answers
Gordon's Great Escape
Gordon Ramsay: Uncharted
Pasta
