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Give Peas a Chance
AB is called to a normal, suburban house one night to ""treat"" a boy who, having been told that he can't leave the table until he eats his peas, hasn't left the table for a very long .. show full overview
Does the kabob still have a roll to play in the modern culinary carnival? Sure it does. You just need the right ingredients, the right skewers, the right heat and the right .. show full overview
Urban Preservation II: The Jerky
Alton Brown takes us on a tour of beef jerky from its ancient beginnings to shopping for it, making it, and cooking with it.
Recipes featured in this episode:
Jerky Tomato Sauce
Churn Baby Churn, 2
AB sets out to figure out how to make ice cream himself. After a visit from some federal ice cream agents and a little investigation of ingredients, AB cracks the code.
Chocolate Ice Cream
Vanilla Ice Cream
Mint Chip Ice Cream
AB looks at the nutritional challenges then concocts a protein bar, an ""energy"" bar, and a very healthy puffed rice treat that is also ""crispy"".
Brown Rice Crispy Bar
Wake Up Little Sushi
AB investigates the ins and outs of ordering, eating, shopping for and even making basic sushi. Plenty of history thrown in for good measure. Remember, in Sushiworld nothing can go wrong!
After years of applying, AB is finally getting a shot to join the prestigious Institute for the Preservation of Culinary Heritage and Authenticity. All he has to do to get in is prepare .. show full overview
Good Wine Gone Bad
Join host Alton Brown as he dives deep into the pantry to investigate the many facets of vinegar.
The Waffle Truth
Alton Brown dresses up as the ""Waffler"" and rids the neighborhood of pathetic commercial frozen waffles, and then shows how to make your very own.
Great Balls of Meat
Alton explains how to make meatballs, with two examples: baked meatballs, and Swedish meatballs.
Curious Yet Tasty Avocado Experiment
Alton studies the avocado and discovers some surprising avocado treats.
Recipes featured: Avocado Compound Butter, Avocado Ice Cream, Avocado Buttercream Frosting
A Pie in Every Pocket
Join host Alton Brown as he looks into the past, future and present of the very handy ""pocket"" pie.
Recipes featured in this episode: Pocket Pie
School of Hard Nogs
Alton Brown reviews the history of egg nog, and comes up with several variations on the theme. He also investigates how bourbon is made.
Eggnog Ice Cream
Alton takes a look at the vanilla bean/pod.
Fruit Salad with Vanilla Dressing
Vanilla Poached Pears
Tender is the Loin 1
Alton looks at the one of the single best (and most expensive) cuts of meat, the tenderloin.
Recipes featured in this episode: Steak au Poivre
Raising The Bar
Alton looks at the basics of what makes up a bar and prepares a few drinks.
Recipes featured in this episode: Daiquiri, AB's Martini, and Mint Julep.
Tender Is the Loin 2
Alton takes another look at the one of the single best (and most expensive) cuts of meat, the tenderloin.
Recipes featured in this episode: Center Cut Tenderloin Roast, Chain of Bull Cheese Steaks. Beef Carpaccio, and Stuffed Tenderloin.
Flat is Beautiful III - Flounder
Join Alton as he creates dishes suited specifically for the flounder
Recipes featured in this episode:
Baked Stuffed Flounder,
Oil Poached Flounder
Flounder Fish Salad.
Your Pad or Mine (Thai)
AB sets out to try to make some great Thai stir fry with common ingredients.
Recipes featured in this episode: Pad Thai
Shell Game IV (Scallops)
Alton sets his sights on Maine in hopes of finding a monster scallop.
Scallops on the Half Shell
Although small, olives pack a whallop in the taste department. Alton tries to prove martinis aren't the place olives can be used.
Citrus Marinated Olives
Behind The Eats
If you're a Good Eats fan, you've seen Alton do it all. Although hard to believe, he does have some help when it comes to creating each episode. Join us "Behind the Eats" as the Good .. show full overview
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