Good Eats
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.
Genre: Home and Garden
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Episode 20
American Classics I
aired: Wed, Apr 18, 2007
Sifting 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.
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Episode 19
Espress Yourself
aired: Wed, Apr 4, 2007
Good Eats : Espress Yourself
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Put down the Venti mocha soy latte and step away from the Starbucks slowly. Alton gets back to basics with the tiny cup of brew that started it all. From the perfect bean to buying a grinder and an espresso machine, learn where you should spend your money.
Episode 18
Corn the Beef (Pickled Pink)
aired: Wed, Mar 14, 2007
Good Eats : Corn the Beef (Pickled Pink)
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Inspired by a trip to New York City, the capital of corned beef, Alton decides to make his own, since good corned beef is hard to find outside of the Big Apple and certainly south of the Mason-Dixon. Along the way, the history of the succulent meat and the myth of the St. Patrick's Day traditional meal. ... Good Eats S10E18 S10E18P2 tv
Click here to watch on youtube.com
Inspired by a trip to New York City, the capital of corned beef, Alton decides to make his own, since good corned beef is hard to find outside of the Big Apple and certainly south of the Mason-Dixon. Along the way, the history of the succulent meat and the myth of the St. Patrick's Day traditional meal.
Episode 17
Fruit 10 From Outer Space (Pomegranates)
aired: Wed, Mar 7, 2007
Good Eats : Fruit 10 From Outer Space (Pomegranates)
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Episode 16
Fowl Territory
aired: Wed, Feb 21, 2007
Episode 15
Bowl O' Bayou
aired: Wed, Feb 14, 2007
Episode 14
Tortillas Again
aired: Wed, Jan 31, 2007
Episode 13
Pantry Raid VI: Lentils
aired: Wed, Jan 17, 2007
Good Eats : Pantry Raid VI: Lentils
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Episode 11
Major Pepper
aired: Wed, Nov 8, 2006
Throughout 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.
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Episode 9
Squid Pro Quo 2
aired: Wed, Oct 4, 2006
Episode 6
Water Works II
aired: Wed, Jul 19, 2006
In 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!
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Episode 5
Water Works I
aired: Wed, Jul 12, 2006
Alton 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.
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Episode 3
House of the Rising Bun
aired: Wed, Jun 7, 2006
Alton 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...
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Episode 2
Just Barley
aired: Wed, May 17, 2006
Take 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.
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Episode 1
Tort(illa) Reform
aired: Wed, May 3, 2006
That 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.
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