http://tv.blinkx.com/show/good-eats/eSUDNyMOUc1fJsfCGTQ5ugWatch Full Episodes of Good Eats Online: Pop culture, comedy, and plain good eating: 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.enhttp://www.rssboard.org/rss-specificationwebmaster@blinkx.com (blinkx webmaster)Tue, 24 Nov 2009 19:32:14 +0000Tue, 24 Nov 2009 19:32:14 +0000http://tv.blinkx.comhttp://cdn.blinkx.com/store/images/video/b/08/TVShows/e83eebc7f1c4cac58570813cb93df175.jpghttp://tv.blinkx.com/show/good-eats/eSUDNyMOUc1fJsfCGTQ5ughttp://tv.blinkx.com/show/good-eats/hbQi7XfpXPCHPrgEYXTpFFJOBCI#s13e6Good Eats : Feeling PunchyMon, 22 Jun 2009 00:00:00 +0000http://tv.blinkx.com/show/good-eats/hbQi7XfpXPCHPrgEYXTpFFJOBCI#s13e5Good Eats : Undercover Veggies IMon, 08 Jun 2009 00:00:00 +0000http://tv.blinkx.com/show/good-eats/hbQi7XfpXPCHPrgEYXTpFFJOBCI#s13e4Good Eats : Tender Is the PorkTue, 26 May 2009 00:00:00 +0000http://tv.blinkx.com/show/good-eats/hbQi7XfpXPCHPrgEYXTpFFJOBCI#s13e1Good Eats : Crustacean Nation IV: CrawfishMon, 27 Apr 2009 00:00:00 +0000http://tv.blinkx.com/show/good-eats/ok1gfDfGqu0z0dpAwuDoknkXbWw#s12e15Good Eats : Pantry Raid X: Dark Side of the CaneMon, 16 Feb 2009 00:00:00 +0000http://tv.blinkx.com/show/good-eats/ok1gfDfGqu0z0dpAwuDoknkXbWw#s12e13Reluctantly agreeing to help refurbish the reputation of Brussel sprouts, host Alton Brown discovers that with the proper preparation they can make a surprising range of good eats.Fri, 30 Jan 2009 05:43:43 +0000http://tv.blinkx.com/show/good-eats/ok1gfDfGqu0z0dpAwuDoknkXbWw#s12e12Good Eats : Ginger: Rise of the RhizomeMon, 19 Jan 2009 00:00:00 +0000http://tv.blinkx.com/show/good-eats/ok1gfDfGqu0z0dpAwuDoknkXbWw#s12e11Good Eats : Cran OpeningMon, 08 Dec 2008 00:00:00 +0000http://tv.blinkx.com/show/good-eats/ok1gfDfGqu0z0dpAwuDoknkXbWw#s12e10Good Eats : Switched on BaklavaMon, 01 Dec 2008 00:00:00 +0000http://tv.blinkx.com/show/good-eats/ok1gfDfGqu0z0dpAwuDoknkXbWw#s12e9Alton shows us how to make the New Orleans classic red beans and rice dish.Mon, 17 Nov 2008 00:00:00 +0000http://tv.blinkx.com/show/good-eats/ok1gfDfGqu0z0dpAwuDoknkXbWw#s12e7Alton Brown takes soy beans out of the sushi bars and brings them into the home as he makes edamame.Mon, 03 Nov 2008 00:00:00 +0000http://tv.blinkx.com/show/good-eats/ok1gfDfGqu0z0dpAwuDoknkXbWw#s12e6Alton tells the story of the meat pie from a tale of an ancestor's journey to the New World by way of a curious meat pie shop. He breaks down the recipe for a Shepard's Pie and mincemeat along with it's originsMon, 27 Oct 2008 00:00:00 +0000http://tv.blinkx.com/show/good-eats/ok1gfDfGqu0z0dpAwuDoknkXbWw#s12e4Host Alton Brown looks into edible oils, which come in all sorts of flavors and qualities. Watch as he checks out all the potent hydrocarbons and puts them to good use in kitchen and car.Tue, 29 Jul 2008 00:00:00 +0000http://tv.blinkx.com/show/good-eats/ok1gfDfGqu0z0dpAwuDoknkXbWw#s12e3Alton is challenged by an animated icon to raise the bar when it comes to using a can of tuna beyond the usual casserole or tuna salad sandwich.Mon, 07 Jul 2008 00:00:00 +0000http://tv.blinkx.com/show/good-eats/ok1gfDfGqu0z0dpAwuDoknkXbWw#s12e2Alton explores the many uses of celery, as a common plant that can be used as a vegetable, a starch, an herb and a spice.Mon, 23 Jun 2008 00:00:00 +0000http://tv.blinkx.com/show/good-eats/ok1gfDfGqu0z0dpAwuDoknkXbWw#s12e1Armed with one simple yet versatile recipe, host Alton Brown creates a variety of dishes from a breakfast treat to that dinner classic, Yorkshire pudding. ... Good Eats S12E1P2 tvSat, 28 Jun 2008 15:45:14 +0000http://tv.blinkx.com/show/good-eats/4_SZoBF0ZD3XA21gQ3QhNjTuPCQ#s11e19Good Eats : Going DutchMon, 26 May 2008 00:00:00 +0000http://tv.blinkx.com/show/good-eats/4_SZoBF0ZD3XA21gQ3QhNjTuPCQ#s11e18Alton Brown makes chiffon cupcakes.Mon, 28 Apr 2008 00:00:00 +0000http://tv.blinkx.com/show/good-eats/4_SZoBF0ZD3XA21gQ3QhNjTuPCQ#s11e17In his lavish home, surrounded by jeweled finery, Alton mentions that he usually keeps eating simple, but every so often wishes to “sup the light fantastic.” Tonight is such a might, he removes the jeweled lid from a serving platter to reveal a king hat: Crown Roast of Lamb. A daunting dish for most cooks, but Alton aims to tame it with a little science, quality ingredients and a simple gadget or two. Follow his examples, and soon enough any cook can deliver a delicious, pair of lamb racks to the table.Mon, 17 Mar 2008 00:00:00 +0000http://tv.blinkx.com/show/good-eats/4_SZoBF0ZD3XA21gQ3QhNjTuPCQ#s11e16Over the years, many of the exhibits that once graced the Food Gallery's Vegetal Hall of Horrors have disappeared, eliminated by Alton's attempts to remake them into delicious entrées. But a few remain, and one of them, brassica oleracea – broccoli – is stubborn about leaving the Hall. It has earned the ire of everyone from presidents to small children and has been the subject of many untruths. Whether it's Pan Steamed Broccoli, Oven Roasted Broccoli or Fresh Broccoli Salad, Alton intends to show that broccoli really is Good Eats. He's sure he can get it out of the Vegetal Hall of Horrors, but as for Air Force One? Well, one thing at a time...Mon, 18 Feb 2008 00:00:00 +0000http://tv.blinkx.com/show/good-eats/4_SZoBF0ZD3XA21gQ3QhNjTuPCQ#s11e15Alton has tackled the topics of pie crust and apples before in previous shows, but he hasn’t tackled them together. And that, he realizes, is as shame, because he know of nothing as American as apple pie. Alton offers a crust recipe and an easy technique for rolling, tips on apple selection and spice choices, and technique that, as is his style, emphasizes education over rote memorization. Follow his technique and turn our your own Super Apple Pie.Mon, 04 Feb 2008 00:00:00 +0000http://tv.blinkx.com/show/good-eats/4_SZoBF0ZD3XA21gQ3QhNjTuPCQ#s11e14At the Good Drinks bar, barman Alton contemplates bar... food! There are fried cheese sticks and nacho platters and loaded potato skins, but none of them can touch Buffalo Chicken Wings. Supposedly, they began life as an improvisation at the Anchor Bar in Buffalo, New York late one night in 1964. They’ve zipped across the world ever since. Alton discusses cutting the chicken wing, cooking it (you cannot just roast it) the use of butter instead of margarine, and what he believes is the correct ratio of hot sauce – and other ingredients – in Buffalo Wings. Realizing that such heat is not for everyone, Alton also devises Orange Glazed Chicken Wings that marry sweet and sour, salt and spice in a delicious glaze.Wed, 30 Jan 2008 00:00:00 +0000http://tv.blinkx.com/show/good-eats/4_SZoBF0ZD3XA21gQ3QhNjTuPCQ#s11e13In order to cook, one must prepare the ingredients, and that usually involves knife work. Starting with the basic parts of a knife, Alton moves on to explain why those cheap knives advertised with infomercials are worthless. Then he explains the safe way to hold knives and demonstrates the three basic cuts used for most cooking: slicing, chopping nad paring. Along the way, manages to cut up enough ingredients to make a fine Gazpacho, before closing with tips for cleaning knives safely and storing them properly.Mon, 07 Jan 2008 00:00:00 +0000http://tv.blinkx.com/show/good-eats/4_SZoBF0ZD3XA21gQ3QhNjTuPCQ#s11e12The marsh mallow plant has a long history in human civilization. Originally a medicinal plant, it then came to use in fine confectionaries. That candy later went on to mass production blandness. Alton intends to to recapture the goodness of marshmallow candy with Homemade Marshmallows. Like the modern factory version, his candy uses gelatin and not the marshmallow root, but it still outperforms the factory version. And it works much better in a homemade version of a particular sort of southern treat, and in Ambrosia, a re-creation of the legendary "food of the gods."Mon, 03 Dec 2007 00:00:00 +0000http://tv.blinkx.com/show/good-eats/4_SZoBF0ZD3XA21gQ3QhNjTuPCQ#s11e10When Alton’s friend Chuck delivers the third bushel of green beans for that week, Alton’s at a loss. He has made every recipe he knows that contains green beans – twice. Chuck suggests a recipe his mother used to make, featuring green beans, mushroom soup and toasted onions. Alton, of course, recognizes this immediately and accepts Chuck’s latest offering. He can, he believes, employ sound science, the right ingredients and some tried and true techniques to turn the old fashioned dish (created in 1955 as part of a Campbell’s Soup marketing push) into Good Eats’ own Best Ever Green Bean Casserole.Wed, 07 Nov 2007 00:00:00 +0000http://tv.blinkx.com/show/good-eats/4_SZoBF0ZD3XA21gQ3QhNjTuPCQ#s11e9Inspired by the ghost of George Washington Carver, Alton takes on the peanut. Culturally and historically significant and culinarily versatile, cooks often overlook the power of the peanut. Starting at a ballpark (and another appearance by Mr. Carver), Alton elaborates a bit on the history of the peanut, including what led to its popularity today. Faced with the price of stale stadium peanuts, Alton makes his own Roasted Peanuts. Then he takes some Spanish peanuts for a spin in his food processor to make Homemade Peanut Butter. With some chocolate wafers and a few other things, Alton next turns a batch of his peanut butter into Peanut Butter Pie. Outside, Alton prepares Boiled Peanuts and then makes them into Boiled Peanut Soup.Mon, 15 Oct 2007 00:00:00 +0000http://tv.blinkx.com/show/good-eats/4_SZoBF0ZD3XA21gQ3QhNjTuPCQ#s11e8Alton begins as a mysterious helmed figure, imploring a humble cucumber to seek its destiny as a crisp dill pickle, to erase mushy mouth feel and insipid flavors. To become... Good Eats! From there he drops through a trap door into his cellar where he explains the difference between fresh packed and dill pickles. Then its to the market for a lesson in selecting the right sort of cucumber (and a little bit of the cucumber’s history). Back in the kitchen, Alton explains the role bacteria play and how the right brine is crucial as he shares his Dill Pickle recipe. But what to do with the finished product? Alton asks what Elvis might do, and from that inspiration devises his recipe for Deep-Fried Pickles. Finally, competition with an ice cream vendor leads Alton to employ a Popular Drink Mix to create Cherry Flavored Pickle Pops as a lucrative treat.Mon, 08 Oct 2007 00:00:00 +0000http://tv.blinkx.com/show/good-eats/4_SZoBF0ZD3XA21gQ3QhNjTuPCQ#s11e5Alton overhears some folks at a support group discussing their fear of... whole fish! They mistake him for a new member, but he has no fear of whole fish at all, and he sets out to explain to the viewers why they should not fear whole fish, either. Clowns, on the other hand, are scary. Alton starts with Whole Striped Bass, explaining how to prepare it for cooking (without making a mess) and how he roasts it. Then, playing off his neighbor’s bad example, he discusses Plank-Grilled Whole Trout. He finishes by mentioning the health benefits provided by oily fish, and demonstrates how to prepare Pan-Fried Smelts. With the right ingredients, the know-how, and a little science, there’s no reason to fear whole fish.Mon, 23 Jul 2007 00:00:00 +0000http://tv.blinkx.com/show/good-eats/4_SZoBF0ZD3XA21gQ3QhNjTuPCQ#s11e4You can’t always get what you want, but if you try, sometimes, you get what you need.” So quotes the first of Alton’s substitute chefs, in this episode that highlights two important reasons to substitute: because you lack a key ingredient and the time to get it, and because you can’t eat a key ingredient. Peanuts are among the top allergens, so Alton offers a Faux Peanut Sauce that nearly replicates the flavor using three ingredients. Then he shows how to replace the buttermilk in his Southern Biscuits and how to replace the wheat flour, for those who cannot tolerate gluten, in The Chewy Gluten Free, one version of his chocolate chip cookies.Mon, 16 Jul 2007 00:00:00 +0000http://tv.blinkx.com/show/good-eats/4_SZoBF0ZD3XA21gQ3QhNjTuPCQ#s11e3Visiting a friendly southern diner, Alton’s appalled at what their coconut cake has become. It’s just white cake with bits of shredded coconut. It’s not the real thing at all! It seems that Cake Smart has forced the local cake lady out of the business, and driven fresh, delicious coconut cake from the minds of diner patrons. Alton sets out to right this horrible wrong. With a little secret help from the cake lady, some fresh coconuts and a few methods of extracting all the flavor of the coconut he might just succeed! He starts by explaining how to open a coconut and how to prepare homemake Coconut Milk and Cream and Coconut Extract (you’ll need vodka!) With all these in hand, he then builds a Coconut Cake with 7-Minute Frosting. And then he discovers that popularity sometimes has a price...Mon, 09 Jul 2007 00:00:00 +0000http://tv.blinkx.com/show/good-eats/4_SZoBF0ZD3XA21gQ3QhNjTuPCQ#s11e2In 610AD, a monk in the Italian Alps invented the pretzel as a reward for children who had learned their prayers. And the pretzel has gone downhill most places ever since, until now they’re more like a punishment for flying commercial aircraft than a reward. Alton visits Philly, a city that still loves the pretzel, and collects a specimen. Using he, he deduces and teaches the science of quality pretzels: Homemade Soft Pretzels and Homemade Hard Pretzels. And because pretzels need mustard, Alton shares a recipe for the Best Mustard Ever.Wed, 20 Jun 2007 00:00:00 +0000http://tv.blinkx.com/show/good-eats/4_SZoBF0ZD3XA21gQ3QhNjTuPCQ#s11e1Only one naturally occurring edible substance exists only as food – milk. Even honey, technically a manufactured product, does not qualify. Alton spends some time discussing the production and history of milk as well as some things to watch out for (featuring a surprise guest). Alton the way, he shares recipes for Tres Leche Cake, Dolce de Leche, and Quick Cottage Cheese he claims beats anything the store can offer.Wed, 06 Jun 2007 00:00:00 +0000http://tv.blinkx.com/show/good-eats/jyWTR1ZJd-mX8ZvhaMgbA6ZPGHI#s10e20Sifting through his many cookbooks, Alton has come up with a few hundred recipes he calls American Classics. He's done this because foreign cuisine has made recent inroads that threaten classic American cooking, and Alton wants to take steps to preserve it. He withdraws from a spinning drum a single card bearing the name of this episode's classic: Spinach Salad with Warm Bacon Dressing. With a few detours to “Pennsylvania” and Harry's Farmers Market, Alton explains the history of each ingredient and how they came together to make this classic. He show two different ways to prepare it, one suitable for immediate consumption, and one that will last longer, suitable for buffets.Wed, 18 Apr 2007 00:00:00 +0000http://tv.blinkx.com/show/good-eats/jyWTR1ZJd-mX8ZvhaMgbA6ZPGHI#s10e19Good Eats : Espress YourselfWed, 04 Apr 2007 00:00:00 +0000http://tv.blinkx.com/show/good-eats/jyWTR1ZJd-mX8ZvhaMgbA6ZPGHI#s10e18Good Eats : Corn the Beef (Pickled Pink)Wed, 14 Mar 2007 00:00:00 +0000http://tv.blinkx.com/show/good-eats/jyWTR1ZJd-mX8ZvhaMgbA6ZPGHI#s10e17Good Eats : Fruit 10 From Outer Space (Pomegranates)Wed, 07 Mar 2007 00:00:00 +0000http://tv.blinkx.com/show/good-eats/jyWTR1ZJd-mX8ZvhaMgbA6ZPGHI#s10e16Good Eats : Fowl TerritoryWed, 21 Feb 2007 00:00:00 +0000http://tv.blinkx.com/show/good-eats/jyWTR1ZJd-mX8ZvhaMgbA6ZPGHI#s10e15Good Eats : Bowl O' BayouWed, 14 Feb 2007 00:00:00 +0000http://tv.blinkx.com/show/good-eats/jyWTR1ZJd-mX8ZvhaMgbA6ZPGHI#s10e14Good Eats : Tortillas AgainWed, 31 Jan 2007 00:00:00 +0000http://tv.blinkx.com/show/good-eats/jyWTR1ZJd-mX8ZvhaMgbA6ZPGHI#s10e13Good Eats : Pantry Raid VI: LentilsWed, 17 Jan 2007 00:00:00 +0000http://tv.blinkx.com/show/good-eats/jyWTR1ZJd-mX8ZvhaMgbA6ZPGHI#s10e11Throughout history pepper has played a vital role in cuisine. It is the most commonly used spice; Alton finds out why, discovers the properties of the peppercorn and discovers the best sort of mill.Wed, 08 Nov 2006 00:00:00 +0000http://tv.blinkx.com/show/good-eats/jyWTR1ZJd-mX8ZvhaMgbA6ZPGHI#s10e9Good Eats : Squid Pro Quo 2Wed, 04 Oct 2006 00:00:00 +0000http://tv.blinkx.com/show/good-eats/jyWTR1ZJd-mX8ZvhaMgbA6ZPGHI#s10e6In a previous episode, Alton discussed what happens to water before it reaches the home. Here, he talks about what happens to water after it’s inside the home, recapping some of water’s properties, and discussing why it might not taste or smell so good, even after the water works finishes with it. He discusses what can be done about that – various kinds of filters – and what “hard” water is, as well as how to deal with it. All this, and a walking, talking oxygen atom who undergoes a stabilizing transformation!Wed, 19 Jul 2006 00:00:00 +0000http://tv.blinkx.com/show/good-eats/jyWTR1ZJd-mX8ZvhaMgbA6ZPGHI#s10e5Alton tackles the most common ingredient in every recipe. Proper management of this ingredient is essential for every cooking method, yet it has until now received only the occasional sidelong glance from Good Eats. That changes with this episode that takes a look at how water gets from nature to your tap. Alton discusses the hazards of water found in nature, how municipal processing plants prepare and distribute it, the important of a 104.45 degree angle, and perhaps the largest number ever mentioned on Good Eats: 11 quintillion. Finally, he reveals something about one bottle of water in every three that folks might not realize.Wed, 12 Jul 2006 00:00:00 +0000http://tv.blinkx.com/show/good-eats/jyWTR1ZJd-mX8ZvhaMgbA6ZPGHI#s10e3Alton needs to sell his house. Rather than rely on his agent's canned cookie scent, he resolves to create an enticing fragrance that appeals to men and women alike. That's the spicy-sweet fragrance of Overnight Cinnamon Rolls. And is that really cinnamon in your spice rack? Chances are, it’s not – it’s probably cassia, which Alton claims is the right choice for this recipe as he explains the differences and their history with them help from Cinna Man. Hearing rumors of folks who don’t like cinnamon rolls, Alton explains how the same dough along with a little lemon and ginger can make an Overnight Citrus Ginger Ring. Finally he combines raisins and rosemary to make an Overnight Monkey Bread that really... invigorates his potential buyers...Wed, 07 Jun 2006 00:00:00 +0000http://tv.blinkx.com/show/good-eats/jyWTR1ZJd-mX8ZvhaMgbA6ZPGHI#s10e2Take away the foods that have come into use over the last ten thousand years and few foods are left. One of them is barley, a staple of ancient diets and a grain whose time has come again. Alton discusses Baked Barley and how to make Barley Salad from it. Grinding the grain various ways he demonstrates Lamb and Barley Stew and Barley Bread. And finally, he demonstrations healthy Barley Water to a sick patient.Wed, 17 May 2006 00:00:00 +0000http://tv.blinkx.com/show/good-eats/jyWTR1ZJd-mX8ZvhaMgbA6ZPGHI#s10e1That Mexican restaurant down the street – the one in the strip mall – has the right decorative touches, but is it authentically Mexican? Probably not, says Alton. Still, it does likely offer one certainly authentic Mexican staple – the tortilla. The tortilla is an excellent delivery mechanism for many delicious foods and perhaps a few not-so-delicious foods as well. Starting with the history of corn flour (and what might be Montezuma’s real revenge) , Alton shows how to prepare masa. Then he turns that masa into Tortillas and Lime Tortilla Chips.Wed, 03 May 2006 00:00:00 +0000http://tv.blinkx.com/show/good-eats/8seZX4G4RBLygzA7AN4GM7fKWOE#s9e20Alton’s at his desk when a call comes in: a bather has been attacked by a scallop! He hurries to Spamity Island to investigate and there meets the mysterious Captain Squint. Captain Squint offers to find the vicious monster and the townsfolk agree as long as Squint agrees to take Alton. Before they cast off Squint has Alton whip up some snacks, including Seared Scallops, Scallops on the Half Shell, and Scallop Mousse.Wed, 05 Apr 2006 00:00:00 +0000http://tv.blinkx.com/show/good-eats/8seZX4G4RBLygzA7AN4GM7fKWOE#s9e19Alton’s ready for a trip to Thailand when the “first choice” becomes available and Alton’s shunted aside. To console himself, he finds the ingredients and builds himself a plate of Pad Thai, a dish made popular during the rice shortages of World War II. Some of the ingredients are unusual in American cuisine, but Alton finds them - and offers tips on how viewers can, too, along with stir fry techniques.Wed, 15 Mar 2006 00:00:00 +0000http://tv.blinkx.com/show/good-eats/8seZX4G4RBLygzA7AN4GM7fKWOE#s9e18Alton journeys to a strange realm of food lacking in one dimension. Here he finds pizza, flank steak, and pancakes. But these flat foods rarely extend to a whole animal – with one exception: the flatfish. Evolution has produced a side-swimming fish adapted for bottom dwelling, where it can evade predators and surprise prey. Its rapid, bursty motion employs fast twitch muscles, which become flaky and flavorful meat and even inexperienced cooks can easily dismantle it. Alton selects one of the most popular varieties of flatfish, flounder, and shares the secrets of Baked Stuffed Flounder, Oil Poached Flounder, and for the leftovers, Flounder Fish Salad.Wed, 22 Feb 2006 00:00:00 +0000http://tv.blinkx.com/show/good-eats/8seZX4G4RBLygzA7AN4GM7fKWOE#s9e17Tender is the Loin II Recipes featured in this episode: - Center Cut Tenderloin Roast - Chain of Bull Cheese Steaks - Beef Carpaccio - Stuffed Tenderloin ... Good Eats S9E17 S9E17P2 tvWed, 01 Feb 2006 00:00:00 +0000http://tv.blinkx.com/show/good-eats/8seZX4G4RBLygzA7AN4GM7fKWOE#s9e16The man behind the bar is just as much a chef as the man in front of a stove. Alton demonstrates this from “Good Drinks,” the bar where he serves a Martini, a Daiquiri, and (with a little help from a certain southern gent) a Mint Julep. Alton claims that mastery of these beverages and the techniques and ideas behind them will enable even the amateur mixologist to prevail.Wed, 25 Jan 2006 00:00:00 +0000http://tv.blinkx.com/show/good-eats/8seZX4G4RBLygzA7AN4GM7fKWOE#s9e15Tenderloin just might be one of the most delicious sorts of beef. It’s certainly one of the most expensive. But cooks willing to work can start with whole tenderloin – called a PSMO in the trade, meaning peeled (of fat), and “side meat on.” Because such a cut requires little processing, per-pound prices are as much as a third lower. With a little practice and the right tools, a cook can use most of that PSMO to produce a wide variety of different meals. Alton starts with a trip to the warehouse club, and then takes a PSMO back to his kitchen to demonstrate the right dissection techniques before building a delicious Steak au Poivre from just one of the cuts his knife work produces.Wed, 18 Jan 2006 00:00:00 +0000http://tv.blinkx.com/show/good-eats/8seZX4G4RBLygzA7AN4GM7fKWOE#s9e14My Pod Recipes featured in this episode: - Crème Brûlée - Fruit Salad with Vanilla Dressing - Vanilla Poached Pears ... Good Eats S9E14 S9E14P2 tvWed, 11 Jan 2006 00:00:00 +0000http://tv.blinkx.com/show/good-eats/8seZX4G4RBLygzA7AN4GM7fKWOE#s9e13Eggnog, Alton claims, has an undeserved bad reputation because of commercial products. He believes the real thing is Good Eats, and he sets out to prove it. Along the way, he visits a distillery to learn how they make whiskey, and explains the key techniques for making a good foam. Eggnog is, after all, a custard. First up, from the Good Drinks bar, Alton whips up a delicious cold Eggnog. Sadly, the Food Police know he used raw eggs and they don’t like that one bit. After they confiscate that eggnog, Alton heads to the kitchen to make a cooked version. It’s basically the same thing, but the yolk and daily come almost to a boil to bring those eggs just to 160º F. And with either one, Alton can make a delicious Eggnog Ice Cream.Thu, 01 Dec 2005 00:00:00 +0000http://tv.blinkx.com/show/good-eats/8seZX4G4RBLygzA7AN4GM7fKWOE#s9e12Good Eats : A Pie in Every PocketWed, 09 Nov 2005 00:00:00 +0000http://tv.blinkx.com/show/good-eats/8seZX4G4RBLygzA7AN4GM7fKWOE#s9e10Good Eats : Great Balls of MeatWed, 19 Oct 2005 00:00:00 +0000http://tv.blinkx.com/show/good-eats/8seZX4G4RBLygzA7AN4GM7fKWOE#s9e8Good Eats : Good Wine Gone BadWed, 21 Sep 2005 00:00:00 +0000http://tv.blinkx.com/show/good-eats/8seZX4G4RBLygzA7AN4GM7fKWOE#s9e7The sad passing of Mr. Yorick has opened a seat at the prestigious Institute for the Preservation of Culinary Heritage and Authenticity, and Alton wants that seat very badly. Mr. Avery visits to see whether Alton has what it takes: can he craft a dessert that will impress the Commodore? Will Peach Rhubarb Cobbler get him in? How about Blackberry Grunt? If neither of those are sufficient, perhaps Individual Berry Crisps will win Alton the seat he covets? It all depends on Alton's skill, Mr. Avery's taste, and the whims of the Institute.Wed, 24 Aug 2005 00:00:00 +0000http://tv.blinkx.com/show/good-eats/8seZX4G4RBLygzA7AN4GM7fKWOE#s9e6Alton struggles to order some sushi, but the sushi-ya simulation he uses contains an itamae (sushi chef) who simply won’t cooperate. That forces Alton into the kitchen to make his own sushi. That starts with Sushi Rice, and proceeds to a California Roll.Wed, 03 Aug 2005 00:00:00 +0000http://tv.blinkx.com/show/good-eats/8seZX4G4RBLygzA7AN4GM7fKWOE#s9e4Churn Baby Churn II Recipes featured on this episode: Chocolate Ice Cream, Vanilla Ice Cream, and Mint Chip Ice Cream. ... Good Eats S9E4P1 S9E4 tvWed, 13 Jul 2005 00:00:00 +0000http://tv.blinkx.com/show/good-eats/9naAvbZFz861oIbmKGnFLyyxIII#s8e19Bread is the staff of life and perhaps the ultimate comfort food. Its key ingredients are water, flour, yeast, salt and air, which seems simple enough. But proper technique is essential, and Alton aims to demonstrate that. He starts with how to pick the right ingredients, including the water! Yes, selecting the right kind of water is important. He continues by describing what yeast do for the cook and how to handle them correctly, and finishes by demonstrating the right way to knead and bake the dough. Follow his tips and your will fill your house with the intoxicating aroma of baking bread, and your stomach with... Good Eats. Alton shows how to make Very Basic Bread and how to customize the recipe to produce all sorts of variations.Wed, 16 Mar 2005 00:00:00 +0000http://tv.blinkx.com/show/good-eats/9naAvbZFz861oIbmKGnFLyyxIII#s8e18Host Alton Brown ponders the leek, the lesser-known member of the Allium family which it turns, can do anything its siblings can do, only better. Don't believe it? Try these onion rings. Recipes featured in this episode: Grilled Braised Leeks, Leek Rings, and Vichyssoise (Leek Potato Soup). ... Good Eats Food Network Alton BrownWed, 02 Mar 2005 00:00:00 +0000http://tv.blinkx.com/show/good-eats/9naAvbZFz861oIbmKGnFLyyxIII#s8e17Carrots contain more sugar that sugar beets, but they have a far wider range of uses, going from salad to side dish to dessert effortlessly. The first black carrots date all the way back to Biblical times. Thank the Dutch for the modern orange variety, which they might have developed for political reasons, but which brings us enormous amounts of beta carotene (the orange pigment) that we can turn into Vitamin A). Alton tosses together some Carrot Slaw, takes a side trip to teach viewers how the eye works and why Vitamin A is so good for it, prepares Glazed Carrots that take their flavor from ginger ale, and finishes off with Carrot Cake for dessert. All of that, and good health from a single taproot.Wed, 16 Feb 2005 00:00:00 +0000http://tv.blinkx.com/show/good-eats/9naAvbZFz861oIbmKGnFLyyxIII#s8e16Good Eats : Cuckoo for Coq Au VinWed, 02 Feb 2005 00:00:00 +0000http://tv.blinkx.com/show/good-eats/9naAvbZFz861oIbmKGnFLyyxIII#s8e15Myths and urban legends have a curious appeal, and the art of preparing food is not immune. It seems that if someone can get something in print or on the Internet and it’s about food, people will believe it. The time has come, Alton believes, to put some of these ideas to scientific testing to prove or debunk them once and for all. Alton takes on several popular ideas to learn if there's anything to them: Does searing seal in juices? Does hot Teflon give off fumes that can kill birds? Should you give your mushroom brush the brush off? Does a little oil in the water help prevent pasta from sticking? Learn these answers on the first... Culinary Myth Bust... er, Smashers!Wed, 19 Jan 2005 00:00:00 +0000http://tv.blinkx.com/show/good-eats/9naAvbZFz861oIbmKGnFLyyxIII#s8e14Join host Alton Brown as he attempts to demystify one of the most complex and promising fruits around. Recipes featured in this episode: Hot Melon Salad and Melon Sorbet. ... Good Eats Food Network Alton BrownWed, 05 Jan 2005 00:00:00 +0000http://tv.blinkx.com/show/good-eats/9naAvbZFz861oIbmKGnFLyyxIII#s8e13Good Eats : Puddin' Head BluesWed, 01 Dec 2004 00:00:00 +0000http://tv.blinkx.com/show/good-eats/9naAvbZFz861oIbmKGnFLyyxIII#s8e12Stuffing is evil! has been the popular wisdom at Good Eats for nearly eight years. But people have written and written, and convinced Alton that maybe he should take another look at a culinary enemy. That yields Turkey with Stuffing and Stuffed Squash. Alton explains what not to do, what to do, and in the end proves that stuffing is not only not evil, it can be... Good Eats!Sun, 14 Nov 2004 00:00:00 +0000http://tv.blinkx.com/show/good-eats/9naAvbZFz861oIbmKGnFLyyxIII#s8e11Cornmeal, claims Alton, is a worldwide favorite. From the grits of the southern United States to the polenta of Italy, everyone likes it in some form or another - even if they don't realize it. Alton shares recipes for Cheese Grits, Savory Polenta and Pineapple Upside-Down Cornmeal Cake. Along the way, he discusses the similarities, and differences between these dishes (simultaneously earning the wrath of Southerners and Italians).Wed, 03 Nov 2004 00:00:00 +0000http://tv.blinkx.com/show/good-eats/9naAvbZFz861oIbmKGnFLyyxIII#s8e10Good Eats : Art of Darkness IIIWed, 27 Oct 2004 00:00:00 +0000http://tv.blinkx.com/show/good-eats/9naAvbZFz861oIbmKGnFLyyxIII#s8e9Good Eats : Say CheeseSun, 17 Oct 2004 00:00:00 +0000http://tv.blinkx.com/show/good-eats/9naAvbZFz861oIbmKGnFLyyxIII#s8e6Good Eats : The Big ChiliWed, 18 Aug 2004 00:00:00 +0000http://tv.blinkx.com/show/good-eats/9naAvbZFz861oIbmKGnFLyyxIII#s8e2Oysters – folks seem to either love ‘em, or hate ‘em. Here, Alton sets out to explain a little about the history of these edible bivalves, giving viewers the knowhow to turn them into seriously Good Eats. He shares recipes for a Horseradish Cream Sauce and tempts oyster epicurean Martin Moonstone III with a version of of oysters Rockefeller (the original chef took his secret to the grave) called Baked Oysters Browefeller. Finally, he shows how a little cooking and a little blending can make a delicious Oyster Soup.Wed, 23 Jun 2004 00:00:00 +0000http://tv.blinkx.com/show/good-eats/9naAvbZFz861oIbmKGnFLyyxIII#s8e1Sauce can make or break an entree. Properly made, it’s a delicious amendment to food. Alton explains how to create Strip Steak with Pepper Sauce and (with the help of an irascible former instructor) Hollandaise Sauce. Along the way, he teaches viewers the basic history of sauce and the food chemistry of starches (commonly used to thicken sauce and other foods), showing how a little starch can go a long way.Wed, 16 Jun 2004 00:00:00 +0000http://tv.blinkx.com/show/good-eats/rpdlSrXppnYYZyaUCvgWyoX1vpM#s7e20Host Alton Brown takes an hour long and loving look at the only rock we eat: salt. Learn what it is, where it comes from, how it makes everything taste better, and how to apply it in some unusually delicious ways. Recipes featured in this episode: Beef Tenderloin in Salt Crust, Perfect Fingerling Potatoes, Salt Roasted Shrimp, and Sauerkraut. ... Good Eats Food Network Alton BrownSun, 02 May 2004 00:00:00 +0000http://tv.blinkx.com/show/good-eats/rpdlSrXppnYYZyaUCvgWyoX1vpM#s7e17Alton goes nuts! Well, actually, he goes nuts about nuts. From how to purchase them, to where they come from and how to cook them, Alton covers it. Whether it's Cashew Butter that's also a fine sauce base, or Pistachio Mixed Herb Pesto, or Pistachio Fruit Ball dessert, or a Macadamia Nut Crust that works as well on fish (such as Macadamia Nut Crusted Mahi-Mahi) as it does with cheesecake, nuts are versatile and... Good Eats.Wed, 25 Feb 2004 00:00:00 +0000http://tv.blinkx.com/show/good-eats/rpdlSrXppnYYZyaUCvgWyoX1vpM#s7e16Candy is an American favorite, especially fudge. Folks will pay as much as five dollars a pound for the treat, which is a shame. All a cook needs is a pot, a thermometer, a few ingredients and a little science in the soul and he can create delicious fudge. Alton demonstrates by making Chocolate Fudge, explaining at each step both what to do and why one does it. Alton also offers tips for concocting candy in humid environments and on how to store the completed confection. Even kids can get into the act, as Alton demonstrates with his Peanut Butter Fudge recipe that needs no cooktop, only a microwave.Wed, 11 Feb 2004 00:00:00 +0000http://tv.blinkx.com/show/good-eats/rpdlSrXppnYYZyaUCvgWyoX1vpM#s7e12Alton wakes up Christmas Eve to find Santa angry about being left storebought cookies and threatening to cancel Christmas. To save the holiday for children everywhere (and spare himself the blame), Alton agrees to teach Santa how to bake his own. Recipes featured in this episode: - Sugar Cookies - Royal Icing - Chocolate Peppermint Pinwheel CookiesThu, 04 Dec 2003 00:00:00 +0000http://tv.blinkx.com/show/good-eats/rpdlSrXppnYYZyaUCvgWyoX1vpM#s7e10Good Eats : Tricks for TreatsSun, 26 Oct 2003 00:00:00 +0000http://tv.blinkx.com/show/good-eats/rpdlSrXppnYYZyaUCvgWyoX1vpM#s7e9Alton Brown shows users how to brew a batch of beer in their house. Basic types of beer are covered as is the entire brewing and bottling process. Recipes featured: Bulgur Gazpacho, Wheat Berry Tapanade, Mushroom Wheat Berry Pilaf, Steamed Couscous, Basic Cooked Wheat Berries, and Cherry Couscous Pudding. ... Good Eats Food Network Alton BrownWed, 08 Oct 2003 00:00:00 +0000http://tv.blinkx.com/show/good-eats/rpdlSrXppnYYZyaUCvgWyoX1vpM#s7e5Alton takes you through all the easy steps for gooey, flavorful, homemade chicken stock -- so much better than the canned stuff. Advice includes shopping for a stock pot; cooking, cooling and storing the stock; and a simple chicken noodle soup that doesn't need chicken meat. Recipes featured in this episode: - Chicken Stock - Chicken Noodle Soup (meatless) ... Good Eats Food Network Alton BrownWed, 06 Aug 2003 00:00:00 +0000http://tv.blinkx.com/show/good-eats/rpdlSrXppnYYZyaUCvgWyoX1vpM#s7e3Good Eats : The Egg Files VI: French FlopWed, 09 Jul 2003 00:00:00 +0000http://tv.blinkx.com/show/good-eats/rpdlSrXppnYYZyaUCvgWyoX1vpM#s7e1What do you do when your live crab runs away from home? If you're Alton Brown you turn to frozen legs and other packaged products. A cop out? Nope, good eats. Recipes featured in this episode: Steamed Alaskan King Crab Claws, Ghee, Crab Cakes or Fritters, and Marinated Crab Salad.Sun, 25 May 2003 00:00:00 +0000http://tv.blinkx.com/show/good-eats/GaQaB6jqgG-GagFxY5ecSUM9qoE#s6e17A young Alton experiences a roulade, or rolled meat and filling, for the first time at the home of his aunt and uncle – a delightful flavor combination. Years later, he’ll share the secrets of this sort of layered cooking with his viewers as Braciola, a delicious choice for flank steak, and Fish Roll with Compound Butter that uses salmon, flounder and sea scallops. Along the way, he’ll explain take a side trip to the cooking store to demonstrate when kitchen shears are the right choice, and how to select a pair.Wed, 19 Mar 2003 00:00:00 +0000http://tv.blinkx.com/show/good-eats/GaQaB6jqgG-GagFxY5ecSUM9qoE#s6e16Long feared by baby boomers accustomed to being accosted by noxious red wedges, beets are good eats, or so says host Alton Brown who suggests one approach the ruby roots with an open mind and a good pair of gloves. Recipes featured in this episode: Beet Green Gratin, Glazed Baby Beets, and Pickled Beets. ... Good Eats Food Network Alton BrownWed, 05 Mar 2003 00:00:00 +0000http://tv.blinkx.com/show/good-eats/GaQaB6jqgG-GagFxY5ecSUM9qoE#s6e15Good Eats : The Icing Man CommethWed, 19 Feb 2003 00:00:00 +0000http://tv.blinkx.com/show/good-eats/GaQaB6jqgG-GagFxY5ecSUM9qoE#s6e12Stuffed pastas like Ravioli are much loved but seldom made. Host Alton Brown intends to put that to an end by demystifying noodle and filling alike. Recipes featured in this episode: Ravioli and Tortellini. ... Good Eats Food Network Alton BrownWed, 15 Jan 2003 00:00:00 +0000http://tv.blinkx.com/show/good-eats/GaQaB6jqgG-GagFxY5ecSUM9qoE#s6e10Steam, Alton contends, might be the most influential physical force on Earth. When water turns to vapor, that pressure can do work – like push a locomotive, or make a really great pastry called pâte à choux. During baking, steam expands the pastry, and when it cools and sets, the steam leaves behind holes one may fill with delicious flavors. Alton explains the importance of water and of weighing flour (not measuring it by volume), detouring to a cooking store to study scales with help from ‘W.’ Back in the kitchen, Alton explains Sweet or Savory Pate a Choux (which it is depends on a minor change to the ingredients) and explains how to make eclairs and cream puffs. He also demonstrates that delight of the carnival midway, Funnel Cake.Wed, 13 Nov 2002 00:00:00 +0000http://tv.blinkx.com/show/good-eats/GaQaB6jqgG-GagFxY5ecSUM9qoE#s6e8Chef Paul, host of the Food TV’s popular “Great Eats” show, visits the “Beard Home for the Culinarily Confused” and his friend “AB” who is confined there. Seems that “AB” developed a little obsession over his script for a show on “dips” and his attempt to devise a “Unified Dip Theory.” With the theory, AB could complete his script and return. But that’s all in the future and Chef Paul needs help now, and he gets it by mining AB’s research. In the end, though, will AB turn the tables? Learn about Chicken Liver Mousse, how to make better Guacamole than you can buy, Hot Spinach and Artichoke Dip, and finally, how to make Onion Dip from Scratch.Wed, 16 Oct 2002 00:00:00 +0000http://tv.blinkx.com/show/good-eats/GaQaB6jqgG-GagFxY5ecSUM9qoE#s6e7Ales and beers are among the oldest foods known. And with a bit of yeast education and a few pieces of specialized equipment, home brewing is not only possible, it's relatively easy and definitely delicious. It’s not hard, but it does involve careful attention to detail and some patience. But Alton shows that the result is worth the wait, as he brews, ferments and crafts a Good Brew.Wed, 09 Oct 2002 00:00:00 +0000http://tv.blinkx.com/show/good-eats/GaQaB6jqgG-GagFxY5ecSUM9qoE#s6e6Is it a vegetable? Or is it a fruit? It depends on whom and when you ask, but one thing most folks can agree on is that the tomato is Good Eats. Alton demonstrates why the delicious berry has so many fans, sharing recipes for Stuffed Tomatoes, Tomato Sauce, and TBL Panzanella along with tidbits on selection, storage, and preparation.Wed, 02 Oct 2002 00:00:00 +0000http://tv.blinkx.com/show/good-eats/GaQaB6jqgG-GagFxY5ecSUM9qoE#s6e5As a kid, Alton always had a thing for bubbles – from watching Lawrence Welk to washing his father’s car for free to, heck, even taking a bath every night. So when he reached the culinary world, he naturally looked for bubbles there. And he found them: champagne, whipped cream, mousse. Eventually, he moved on to the “quantum foam” of the food world – the souffle. A dish that inspires both fear and hunger, the souffle has a certain... reputation. But Alton says souffles are not the monsters people think they are. To prove it, he’ll build a world class Cheese Souffle, a task that requires just a handful of ingredients, a few skills, and dash of confidence.Wed, 07 Aug 2002 00:00:00 +0000http://tv.blinkx.com/show/good-eats/GaQaB6jqgG-GagFxY5ecSUM9qoE#s6e4Yogurt's not just good for you, it's just plain good. Especially when you make your own. Host Alton Brown shows how easy this miraculous feat really is, then demonstrates plenty of ways to use the white stuff up. Recipes featured in this episode: Fresh Yogurt, Lemon-Ginger Frozen Yogurt, Tarragon Yogurt Sauce, Thousand Island Dressing, Herb Spread, and Yogurt Cheese. ... Good Eats Food Network Alton BrownWed, 24 Jul 2002 00:00:00 +0000http://tv.blinkx.com/show/good-eats/GaQaB6jqgG-GagFxY5ecSUM9qoE#s6e3Host Alton Brown gets to the heart of artichokes. Recipes featured in this episode: Artichoke Pasta Salad, Broiled Chokes, and Herb Oil. ... Good Eats Food Network Alton BrownWed, 10 Jul 2002 00:00:00 +0000http://tv.blinkx.com/show/good-eats/GaQaB6jqgG-GagFxY5ecSUM9qoE#s6e2Strawberry season is fleeting, and Alton's out to teach his viewers how to make the most of it. He makes Clotted Cream to go on fresh berries and Macerated Berries - an excellent topping and the basis for a kind of Strawberry Pudding made in a tin can! For those who like their berries year round, Alton shows the right way to make Frozen Strawberries that won't turn mushy when they thaw.Wed, 03 Jul 2002 00:00:00 +0000http://tv.blinkx.com/show/good-eats/GaQaB6jqgG-GagFxY5ecSUM9qoE#s6e1Good Eats : The Other Red MeatWed, 19 Jun 2002 00:00:00 +0000http://tv.blinkx.com/show/good-eats/3FYwi3Ohdt548fcOQSgLDfbBKM8#s5e13Stranded by a broken down truck, Alton seeks refuge from a nearby home. He’s in luck, because Frances Anderson, who lives there, is his biggest fan. Since it will take time for the mechanic to come and repair Alton’s truck, he and Frances get together to make some potato recipes: Leftover Baked Potato Soup, Cold-Fashioned Potato Salad and Potato Roesti. But as the night wears on, Alton begins to wonder whether it was really lucky that he found this particular house and this particular fan...Sat, 20 Apr 2002 00:00:00 +0000http://tv.blinkx.com/show/good-eats/3FYwi3Ohdt548fcOQSgLDfbBKM8#s5e12No bivalve is more American than the clam nor is any other shell-dweller more versatile in the kitchen. Learn the ins and outs of clam identification, decide which ones to use where, buy a clam opening device and make a wicked chowder. Recipes featured in this episode: Radonsky for the New Millenium, Clams on the Half Shell with Fresh Mayonnaise, and Clam Chowder.Wed, 10 Apr 2002 00:00:00 +0000http://tv.blinkx.com/show/good-eats/3FYwi3Ohdt548fcOQSgLDfbBKM8#s5e5Good Eats : Scrap Iron Chef: Bacon ChallengeWed, 09 Jan 2002 00:00:00 +0000http://tv.blinkx.com/show/good-eats/3FYwi3Ohdt548fcOQSgLDfbBKM8#s5e4Since the earliest days of man, celebrations have included the roast in one form or another. From wildebeests to elk, swan, bear and the modern varieties of beef and chicken, the roast (and it’s delicious mounds of leftovers) has served man well. But today’s single serve portions threaten the bounty of the roast, so Alton sees a need to rescue the technique. From explaining just what a roast is, he moves on to how one roasts and to show how easy it is, he uses his antisocial brother’s grungy oven to produce Dry Aged Standing Rib Roast with Sage Jus.Wed, 05 Dec 2001 00:00:00 +0000http://tv.blinkx.com/show/good-eats/3FYwi3Ohdt548fcOQSgLDfbBKM8#s5e2Long a staple of horse diet, oats have a great deal to offer people, too – as the Scots learned and shared. Here, Alton explores this overlooked grain, applying science and technique (as usual) to create Good Eats. Recipes include delicious Overnight Oats, Steel Cut Oatmeal, and Granola. Alton also offers brave viewers a recipe for Haggis, a Scottish meal that starts as a sheep’s stomach.Wed, 07 Nov 2001 00:00:00 +0000http://tv.blinkx.com/show/good-eats/3FYwi3Ohdt548fcOQSgLDfbBKM8#s5e1Good Eats : Deep Space SlimeWed, 24 Oct 2001 00:00:00 +0000http://tv.blinkx.com/show/good-eats/AUJEH1dp7rJwdebFJ47TBuf2yHg#s4e14Good Eats : Down & Out in ParadiseSun, 21 Jul 2002 00:00:00 +0000http://tv.blinkx.com/show/good-eats/AUJEH1dp7rJwdebFJ47TBuf2yHg#s4e12Good Eats : True Brew IIWed, 05 Sep 2001 00:00:00 +0000http://tv.blinkx.com/show/good-eats/AUJEH1dp7rJwdebFJ47TBuf2yHg#s4e11Starting with a montage, Alton demonstrates the versatility of Puff Pastry, showing it flat, stacked and stuffed, and sharing recipes for Fruit Tart (Alton demonstrates with Granny Smith apples sliced “wafer thin” and cherries in a stacked pastry) and Salmon Turnover (a recipe that demonstrates how a basic turnover may be filled with a wide array of ingredients).Wed, 22 Aug 2001 00:00:00 +0000http://tv.blinkx.com/show/good-eats/AUJEH1dp7rJwdebFJ47TBuf2yHg#s4e10Good Eats : Mayo ClinicWed, 08 Aug 2001 00:00:00 +0000http://tv.blinkx.com/show/good-eats/AUJEH1dp7rJwdebFJ47TBuf2yHg#s4e9Mr. Vlad drops by Alton’s place for help with his culinary problem: he doesn’t like garlic. Alton shows his mysterious visitor how to select garlic, what kinds of tools work best for preparing it, and how to cook with it, offering Vlad’s Very Garlicky Greens and 40 Cloves and a Chicken as examples, as well as tips on storage and how to get the most of your garlic. In fact, Alton and his guest cook all night long...Wed, 25 Jul 2001 00:00:00 +0000http://tv.blinkx.com/show/good-eats/AUJEH1dp7rJwdebFJ47TBuf2yHg#s4e6Good Eats : Let Them Eat FoamWed, 13 Jun 2001 00:00:00 +0000http://tv.blinkx.com/show/good-eats/AUJEH1dp7rJwdebFJ47TBuf2yHg#s4e5Alton does a little magic to explain how a simple leg of pig can become a delicious ham. Along the way, viewers will learn the difference between City Ham and Country Ham as Alton demonstrates how to prepare each. And as a bonus... Alton's grandmother's secret glaze recipe!Wed, 30 May 2001 00:00:00 +0000http://tv.blinkx.com/show/good-eats/AUJEH1dp7rJwdebFJ47TBuf2yHg#s4e2Good Eats : PressureWed, 18 Apr 2001 00:00:00 +0000http://tv.blinkx.com/show/good-eats/AUJEH1dp7rJwdebFJ47TBuf2yHg#s4e1Good Eats : Where There's Smoke, There's FishWed, 11 Apr 2001 00:00:00 +0000http://tv.blinkx.com/show/good-eats/uOodLJqsaxdVAMt9cGKA8qE7GXg#s3e13Good Eats : Head GamesWed, 21 Feb 2001 00:00:00 +0000http://tv.blinkx.com/show/good-eats/uOodLJqsaxdVAMt9cGKA8qE7GXg#s3e12Good Eats : TofuworldWed, 07 Feb 2001 00:00:00 +0000http://tv.blinkx.com/show/good-eats/uOodLJqsaxdVAMt9cGKA8qE7GXg#s3e11Alton receives word that “The Frenchman” has escaped confinement at the Home for the Culinarily Insane! The sinister mastermind is determined to make the world pay for neglecting the art of poaching food! Alton must assemble a team to stop the madman. He needs men who are ruthless and fearless, but since he can't have that, he'll settle for puppy dog loyal. And en route to the Frenchman, Alton shares a recipe for Poached Egg Tips and demonstrates the creation of Court Bouillon, an excellent choice for poaching delicately flavored meats. In the final showdown it’s The Frenchman’s Sea Bass versus Alton’s Catfish au Lait!Wed, 31 Jan 2001 00:00:00 +0000http://tv.blinkx.com/show/good-eats/uOodLJqsaxdVAMt9cGKA8qE7GXg#s3e10Good Eats : Pantry Raid III: Cool BeansWed, 17 Jan 2001 00:00:00 +0000http://tv.blinkx.com/show/good-eats/uOodLJqsaxdVAMt9cGKA8qE7GXg#s3e8Good Eats : The Case for ButterWed, 03 Jan 2001 00:00:00 +0000http://tv.blinkx.com/show/good-eats/uOodLJqsaxdVAMt9cGKA8qE7GXg#s3e6Alton uses time travel to explain the mystery behind cookies with three kinds: the thin, the puffy and the chewy. Recipes featured in this episode: The Thin, The Puffy, and The Chewy. ... Good Eats Food Network Alton BrownWed, 13 Dec 2000 00:00:00 +0000http://tv.blinkx.com/show/good-eats/uOodLJqsaxdVAMt9cGKA8qE7GXg#s3e5Alton granted aspiring filmmaker Blair McGuffin permission to chronicle the production of one of the very first Good Eats episodes, Romancing the Bird – A Good Eats Thanksgiving. But as the crew films, trouble brews – trouble in the form of snow! A solid inch of the white stuff paralyzes Atlanta. Now Alton must find a way to feed his trapped crew – and he does, with the leftovers from his thanksgiving feast: In a Cranberry Jam, Tart Cranberry Dipping Sauce, Sweet Corn Bread Pudding, Turkey Re-Hash, and even a delicious soup he calls Bird to the Last Drop.Sat, 18 Nov 2000 00:00:00 +0000http://tv.blinkx.com/show/good-eats/uOodLJqsaxdVAMt9cGKA8qE7GXg#s3e4Good Eats : What's Up, Duck?Wed, 01 Nov 2000 00:00:00 +0000http://tv.blinkx.com/show/good-eats/uOodLJqsaxdVAMt9cGKA8qE7GXg#s3e3Good Eats : The Egg Files II: Man With a FlanWed, 18 Oct 2000 00:00:00 +0000http://tv.blinkx.com/show/good-eats/uOodLJqsaxdVAMt9cGKA8qE7GXg#s3e2Good Eats : Mussel BoundWed, 11 Oct 2000 00:00:00 +0000http://tv.blinkx.com/show/good-eats/uOodLJqsaxdVAMt9cGKA8qE7GXg#s3e1Good Eats : American PickleWed, 20 Sep 2000 00:00:00 +0000http://tv.blinkx.com/show/good-eats/N3h1E1242OvGINLooa1pIhqD6SA#s2e14Good Eats : Ear ApparentWed, 19 Jul 2000 00:00:00 +0000http://tv.blinkx.com/show/good-eats/N3h1E1242OvGINLooa1pIhqD6SA#s2e12Good Eats : Citizen CaneWed, 21 Jun 2000 00:00:00 +0000http://tv.blinkx.com/show/good-eats/N3h1E1242OvGINLooa1pIhqD6SA#s2e9Alton strives to prove to his skeptical sister that deep-frying in hot fat is not the menace to health that it's made out to be. Recipes featured in this episode: - Fish and Chips. ... Good Eats Food Network Alton BrownWed, 10 May 2000 00:00:00 +0000http://tv.blinkx.com/show/good-eats/N3h1E1242OvGINLooa1pIhqD6SA#s2e8Good Eats : A Grind is a Terrible Thing to WasteWed, 26 Apr 2000 00:00:00 +0000http://tv.blinkx.com/show/good-eats/N3h1E1242OvGINLooa1pIhqD6SA#s2e6Good Eats : Crust Never SleepsWed, 22 Mar 2000 00:00:00 +0000http://tv.blinkx.com/show/good-eats/N3h1E1242OvGINLooa1pIhqD6SA#s2e5Odd edibles abound the world over, but one of the oddest may be right in your own refrigerator: the mushroom. Alton teaches how to buy them, store them and prepare them, sharing recipes for The Fungal Saute and That Ol’ Cap Magic. And in just one breath, a technique for clarifying butter!Wed, 15 Mar 2000 00:00:00 +0000http://tv.blinkx.com/show/good-eats/N3h1E1242OvGINLooa1pIhqD6SA#s2e4Alton tackles The Shrimp Cocktail - once a delicacy, now consigned to cheap hotel buffets and weddings. Alton means to change that, showing how to make shrimp... Good Eats. Along the way, he explains how to buy shrimp and signs that what you're getting may not be the freshest. With a little brine and the dry heat of the broiler, Alton promises a delicacy.Wed, 08 Mar 2000 00:00:00 +0000http://tv.blinkx.com/show/good-eats/N3h1E1242OvGINLooa1pIhqD6SA#s2e2See what fondue has to do with football, make the best grilled cheese sandwich you have ever had and see why cheese is milk's leap to immortality. Recipes featured in this episode: Fondue Vudu, Big Cheese Squeeze, and Broiled Chokes.Wed, 19 Jan 2000 00:00:00 +0000http://tv.blinkx.com/show/good-eats/NREdfJgtCkporgqYMnwoMVBpOXA#s1e9Good Eats : A Bowl of OnionWed, 01 Sep 1999 00:00:00 +0000http://tv.blinkx.com/show/good-eats/NREdfJgtCkporgqYMnwoMVBpOXA#s1e8Good Eats : Gravy ConfidentialWed, 25 Aug 1999 00:00:00 +0000http://tv.blinkx.com/show/good-eats/NREdfJgtCkporgqYMnwoMVBpOXA#s1e6Good Eats : Churn Baby ChurnWed, 11 Aug 1999 00:00:00 +0000http://tv.blinkx.com/show/good-eats/NREdfJgtCkporgqYMnwoMVBpOXA#s1e1Good Eats : Steak Your ClaimWed, 07 Jul 1999 00:00:00 +0000http://tv.blinkx.com/show/good-eats/ubNC78pNihk2MezrpSOPJP9Ji6J7Q_e1vb_icw#a2008-03-22-06-02-40Good Eats : Good Eats - Behind The Eats SpecialSat, 22 Mar 2008 06:02:40 +0000http://tv.blinkx.com/show/good-eats/ubNC78pNihk2MezrpSOPJP9Ji6J7Q_e1vb_icw#a2008-03-22-06-10-12Good Eats : Good Eats - Behind The Eats SpecialSat, 22 Mar 2008 06:10:12 +0000http://tv.blinkx.com/show/good-eats/ubNC78pNihk2MezrpSOPJP9Ji6J7Q_e1vb_icw#a2008-03-22-06-13-01Good Eats : Good Eats - Behind The Eats SpecialSat, 22 Mar 2008 06:13:01 +0000