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Good Eats

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Equal parts smart and sardonic, creator and host Alton Brown uses a combination of classroom methods and wacky comedy sketches to explain not just how to whip up an excellent dish, but also why the ingredients interact as they do when you put them all together. Brown has said that the show's inspiration is to combine Julia Child, Mr. Wizard and "Monty Python."

Latest episodes

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Turkey may be the most versatile of the New World critters, but for some reason, it's only roasted at the holidays; Alton Brown puts an end to that with three turkey recipes that can be made year-round.
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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.
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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.
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Alton Brown journeys through the history and science of popular raw-meat dish steak tartare.
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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.
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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.
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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.
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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.
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Alton Brown has the sauces that will save the seafood dishes.
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Alton Brown makes the argument that Italian food was actually invented in America and that Chicken Parmesan is the dish where it all began.
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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.
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Alton prepares low-alcohol beverage recipes for holiday get-togethers.
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Alton Brown delves into the history of and techniques for the classic Hanukkah dish which was originally made with an Italian cheese.
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Asian noodles; "ants climbing trees."
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The odd ball of the cabbage family: cauliflower.
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The power of yeast in classic rolls.
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A definitive bread pudding using a scientific secret formula.
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With decent fish and the mastering of a few basics, Bouillabaisse can qualify as one of the true "good eats."
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Lasagna, the most comforting ingredient of all time.
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Three ways to make chicken pot pie.
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Devil's food cake's ingredient cocoa powder.

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