Alton Brown delves into the history of and techniques for the classic Hanukkah dish which was originally made with an Italian cheese.

Alton prepares low-alcohol beverage recipes for holiday get-togethers.

First the pandemic, then the zombies, then the nukes and now: desolation and a giant dinosaur-thing. Luckily there are still plenty of yeast in the air, and Alton Brown proves that with a wild sourdough in the kitchen, the post-apocalyptic world can still taste good -- and he makes cheese crackers and waffles to prove it.

Alton Brown discusses how to get dates into culinary life, including three recipes for the 1960s classic Devils on Horseback and a very sticky toffee pudding.

Alton Brown journeys through the history and science of popular raw-meat dish steak tartare.

One of America's most storied sandwiches gets a historic rethink and a technical do-over, from the oysters to the bread and everything in between.

Alton Brown resuscitates the languishing tradition of the icebox or refrigerator cake, these no-bake cakes were all the rage in the 1950s, but they're ready for a pastry redux.

Alton Brown takes a deep dive on one of the most internet-famous dishes of the decade by way of a famous film from the 1940s; along the way, Alton talks through preserved lemons and homemade harissa.

The last decade has seen a lot of change in the food world, but no device has made more of a difference than the immersion circulator; Alton Brown makes an argument for having one in every kitchen by featuring some dishes.

Alton Brown has the sauces that will save the seafood dishes.

Alton Brown makes the argument that Italian food was actually invented in America and that Chicken Parmesan is the dish where it all began.

Ancient American grains like amaranth, chia and quinoa are making a comeback due to their versatility and nutritional content and Alton Brown shows how to make the most of these very old kitchen newcomers.

Asian noodles; "ants climbing trees."

The odd ball of the cabbage family: cauliflower.

The power of yeast in classic rolls.

A definitive bread pudding using a scientific secret formula.

With decent fish and the mastering of a few basics, Bouillabaisse can qualify as one of the true "good eats."

Lasagna, the most comforting ingredient of all time.

Three ways to make chicken pot pie.

Devil's food cake's ingredient cocoa powder.

Hummus and falafel made from dry chickpeas.

"Cutthroat Kitchen" isn't a typical cooking competition. A player, in addition to being a good chef, must be able to outwit and, at times, sabotage opponents to win. Each episode features four people vying in three rounds to win up to $25,000 cash. At the beginning, $100,000 is split evenly among the players to spend however they wish during the game. The chefs spend the money at auctions to get things that could help them -- like buying exclusive use of salt -- or hinder their opponents -- like prohibiting them from tasting a recipe in progress. Each round eliminates one chef, until there is a winner. Although the competitors want to make purchases at auction to improve the chances of winning, they don't want to spend too much; the amount remaining in the winner's bank determines the ultimate prize. Some special tournaments -- usually seasonally themed -- stretch across multiple episodes and offer higher amounts of money. Alton Brown hosts.

Chef Bobby Flay travels around the United States and tries to beat award-winning cooks at their own game. While the unsuspecting cooks think they're participating in one Food Network special or another, Flay and his team study up on their opponent's dish and get in some practice. Then Flay and company surprise the cooks during a taping session, challenging them to what amounts to a cook-off -- Flay's team and the cooks each prepare the dish, which is taste-tested by a panel of impartial judges. The specialties can be anything -- wedding cakes, pizza, barbecue, pie and more. Sometimes Flay wins, and sometimes he loses. As he says, "It's anybody's game."

Cook, author and talk show host Rachael Ray is a busy woman, but that doesn't mean there's no time to prepare great food. In this long-running series Ray demonstrates how to make a complete three-course meal in under 30 minutes, from comfort food to sophisticated fare for entertaining.

Hosted by second-season winner of "Next Food Network Star," Guy Fieri -- who has become one of the network's most prolific hosts in the year's since winning the competition -- "Guy's Big Bite" is about lots of flavor! Bloody Mary steaks, sangria shrimp and cedar-grilled salmon are some of his favorites. Guy shares his fearless attitude toward cooking and life with recipes that reflect his diverse tastes.

Hosted by cookbook author Ina Garten, "Barefoot Contessa" is all about simple, fun entertaining. The former White House nuclear policy analyst (for President Richard Nixon) shares recipes for picnics, parties and dinners as well as other touches to make a meal or event a success.

Less than 24 hours after winning season six of "The Next Food Network Star," host Aarti Sequeira was hard at work producing the first episode of her new show, "Aarti Party." Her aim is to teach home cooks to update everyday American dishes with the flavors of India. Aarti creates tempting meals by combining the familiar with the exotic and making the dishes easy for anyone to prepare.

Four chefs call on their culinary skills as they face off against one another to prepare a spectacular three-course meal consisting of an appetizer, entree and dessert. The catch? In each round, they have to use all the ingredients the show provides them, however unlikely they might be (Gummi Bears, anyone?). At the end of each course, a panel of three guest judges "chops" one chef who fails to measure up in terms of taste, presentation and creativity. The last chef standing takes home bragging rights and a cool $10,000. Ted Allen hosts.

A seasoned chef is challenged to perform a seemingly impossible task without compromising the quality of the food. One week the chef must prepare dinner for 150 aboard a luxury locomotive, while the next could see him being asked to provide gourmet ballpark food at a party. Sometimes he must prepare the meal without proper kitchen equipment; other times he's got no food with which to work. There is always a time limit, and the chef's assistants usually are not cooking professionals.