Alton Brown explores the history of hot cocoa, from ancient Mesoamerican beverages to modern mixes. Learn to make homemade hot cocoa mix and perfectly fluffy marshmallows from scratch. .. show full overview
Alton Brown explores the history of hot cocoa, from ancient Mesoamerican beverages to modern mixes. Learn to make homemade hot cocoa mix and perfectly fluffy marshmallows from scratch. The detailed instructions cover toasting milk powder and achieving ideal marshmallow texture.
Stop stressing. Here is *exactly* what you are going to do for Valentine's Day this year. Also, are those zip ties in his mouth? Yup. This one has sticky syrup, spatula slapping and .. show full overview
Stop stressing. Here is *exactly* what you are going to do for Valentine's Day this year. Also, are those zip ties in his mouth? Yup. This one has sticky syrup, spatula slapping and cheeky innuendo for days. STRAP IN FOLKS. UPDATE: Mrs. Brown (Elizabeth) neither endorses nor condones AB's mildly unhinged kinkiness herein. Upon viewing this video she simply replied: "Pfffffft, you wish."
6,000 HP diesel engines, sonar, frozen fish bricks and advertising sea captains. How a food we didn't even know we wanted came to be - and a rebooted version of a culinary classic. FISH STICKS!
6,000 HP diesel engines, sonar, frozen fish bricks and advertising sea captains. How a food we didn't even know we wanted came to be - and a rebooted version of a culinary classic. FISH STICKS!
Recently, I spent some time shooting some REALLY exciting stuff with Babish. Like, epic stuff. You guys are going to have to wait a few weeks for those. In the meantime, here is a little impromptu fun we had. An appetizer to hold you over.
Recently, I spent some time shooting some REALLY exciting stuff with Babish. Like, epic stuff. You guys are going to have to wait a few weeks for those. In the meantime, here is a little impromptu fun we had. An appetizer to hold you over.
Babish and I have a chat about the food of the future and how we are going to feed our ever-expanding population. Replicators? Dehydrated pizza? I introduce him to what I believe could be a contender. OH, and we cook it in my MEGA-WOK.
Babish and I have a chat about the food of the future and how we are going to feed our ever-expanding population. Replicators? Dehydrated pizza? I introduce him to what I believe could be a contender. OH, and we cook it in my MEGA-WOK.
Finally off of the bus and back in the kitchen! Let's take a look at an old recipe of mine and an even older recipe from Toll House. The result? The Chewy 2.0!
Finally off of the bus and back in the kitchen! Let's take a look at an old recipe of mine and an even older recipe from Toll House. The result? The Chewy 2.0!
My culinary liquid of choice. A complex colloidal dispersion capable of being converted into sauces, custards, gels, baked goods and myriad more. I'm still working on the martini, but let's start with cottage cheese and cheesecake!
My culinary liquid of choice. A complex colloidal dispersion capable of being converted into sauces, custards, gels, baked goods and myriad more. I'm still working on the martini, but let's start with cottage cheese and cheesecake!
This week I tell you I am NOT suffering from aichmomania, there will be bad puns, a whole lot about knives and which end is the ouchy bit. Oh and we will make some really great salsa.
This week I tell you I am NOT suffering from aichmomania, there will be bad puns, a whole lot about knives and which end is the ouchy bit. Oh and we will make some really great salsa.
This week we're going back nearly 3 decades. Good Eats Season 1 Episode 1. Let's talk salt, primal cuts, induction cooking and pan compatibility. Oh and we're going to cook RIBEYE.
This week we're going back nearly 3 decades. Good Eats Season 1 Episode 1. Let's talk salt, primal cuts, induction cooking and pan compatibility. Oh and we're going to cook RIBEYE.
Guys - our side game is losing its luster. This week I offer my take on my holy trinity. How I make them and of course, a wee bit of their history. We'll also take a quick peek at the secure vault where I store my MOST dangerous items.
Guys - our side game is losing its luster. This week I offer my take on my holy trinity. How I make them and of course, a wee bit of their history. We'll also take a quick peek at the secure vault where I store my MOST dangerous items.
Want to start cooking? Just start. Where should you start? With THIS. Let's talk about the perfect cooking vessel, egg grades & anatomy, chat about steam and a quick rant about MSG.
Want to start cooking? Just start. Where should you start? With THIS. Let's talk about the perfect cooking vessel, egg grades & anatomy, chat about steam and a quick rant about MSG.
This week we talk about the science and composition of moo juice, my 6th grade culinary breakthrough, a secret ingredient and look into the definition of "pudding". Oh and we make some pudding. The chocolate kind.
This week we talk about the science and composition of moo juice, my 6th grade culinary breakthrough, a secret ingredient and look into the definition of "pudding". Oh and we make some pudding. The chocolate kind.
This week I decided to let you see me go full nerd. I hypothesize, test, tweak, measure and take lots of notes. So here is a little peek at how the sausage.. erm.. chicken gets made.
This week I decided to let you see me go full nerd. I hypothesize, test, tweak, measure and take lots of notes. So here is a little peek at how the sausage.. erm.. chicken gets made.
This week let's talk about a sometimes overlooked item. One that even now is CHEAP. Several side convos about chili crisp and peelers. Oh and I tell you about smacking my zucchini all summer long.
This week let's talk about a sometimes overlooked item. One that even now is CHEAP. Several side convos about chili crisp and peelers. Oh and I tell you about smacking my zucchini all summer long.
This week let's talk about these recessed cubes, how their roots stretch back more than 1,000 years, irons and maple syrup grades. Oh, and we make waffles MANY ways.
This week let's talk about these recessed cubes, how their roots stretch back more than 1,000 years, irons and maple syrup grades. Oh, and we make waffles MANY ways.
Let's chat about a dish I see as the pinnacle of eco-dining. The poster dish for Creole New Orleans cuisine. As always, a bit of history as well as an old photo of me.
Let's chat about a dish I see as the pinnacle of eco-dining. The poster dish for Creole New Orleans cuisine. As always, a bit of history as well as an old photo of me.
This one is a doozy. I build contraptions, do a French accent, talk mixtures & emulsions, get accosted by my lawyer, chat about stick blenders, take a field trip to South Carolina and .. show full overview
This one is a doozy. I build contraptions, do a French accent, talk mixtures & emulsions, get accosted by my lawyer, chat about stick blenders, take a field trip to South Carolina and dive deep into the history, origins and science behind... MAYONNAISE!
Not so much a dish as it is an equation. When properly applied, it can morph many an inedible into the sublime. Let's choose to spend time over money, talk dutch ovens and bid one another adieu.
Not so much a dish as it is an equation. When properly applied, it can morph many an inedible into the sublime. Let's choose to spend time over money, talk dutch ovens and bid one another adieu.
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