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Good Eats: Reloaded

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Alton Brown revisits the "Good Eats" library and renovates some classic episodes by adding new scenes, new science and new recipes.

Latest episodes

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Alton Brown reloads this early episode with new science on cold-water pasta cooking; recipe for cacio a pepe.
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Alton Brown reloads this original pressure-cooker episode with a new broth and his take on the Vietnamese classic, pho.
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Alton Brown reloads his classic fish and chips show with a brand-new recipe for french fries and fish sticks all while being hounded by his sister.
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Alton Brown reloads his classic steak show with an entirely new recipe for a reverse-seared ribeye steak; thermometer basics; how to cure a cast-iron skillet; pre-salting meat.
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Reloading a classic roast chicken episode with new flavors and science, and a strange new twist on broiling.
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Alton Brown reloads this episode on lemon meringue pie with a new crust, a new filling and a new meringue.
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Alton Brown reloads his classic cocoa powder show with three updated dishes, including a new twist on brownies, an introduction to black cardamom, and a scientific road race.
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Alton Brown reloads his classic fried chicken episode with an all-new deep-fried recipe, an introduction to sumac, and a look at the science of crunch.
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Alton Brown reloads this classic episode with a surprising new cheeseburger procedure and the lost ground meat dish the food censors nixed back in 1999.
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Alton Brown reloads this classic holiday episode with the help of a jolly old elf in red who is demanding that his Christmas cookies be gluten-free.
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Alton Brown reloads an episode that has been bugging him for years; he finally comes to terms with grits and polenta while a certain Southern gentleman returns to teach the corniest bread of all.
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Alton Brown reloads his classic fondue show with some cheesy science and a completely new recipe, because he really didn't like the first one that much anyway; The Lady of the Refrigerator returns and boy, is she mad.
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Alton Brown reloads a classic biscuit show featuring his grandmother, with an entirely new take on the classic quick bread; lard and sifting; bo-nuts.