Good Eats

Alton Brown makes the argument that Italian food was actually invented in America, and that Chicken Parmesan is the dish where it all began. Yet, an Italian canned tomato makes it all possible.

Alton Brown makes the argument that Italian food was actually invented in America and that chicken parmesan is the dish where it all began.[Food Network]

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

No matter how good of a cook you are, sooner or later your seafood is going to let you down. Alton Brown has the sauces that will save your dinner every time.

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.[Food Network]

The immersion circulator has made a big difference in the food world, and Alton Brown makes an argument for having one in every kitchen for dishes such as the perfect rump roast, cheesecake and a killer liqueur.

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.[Food Network]

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. He also takes a closer look at preserved lemons and homemade harissa.

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

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.

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 also makes an argument for shucking.

Alton Brown journeys through the history and science of the greatest of all raw meat dishes: steak tartare. Oh, and there's poke too!

Alton Brown has the sauces that will save the seafood dishes.[Food Network]

Cooking tips and history with chef Alton Brown.[Food Network]

Alton Brown reveals everything you need to know to get dates into your culinary life, including three recipes for the 1960s classic "Devils on Horseback" and a very "scrummy" Sticky Toffee Pudding.

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.[Food Network]

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 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.[Food Network]

Turkey may be the most versatile of the New World critters, but for some crazy reason, we only roast it at the holidays. Alton Brown puts an end to that with three turkey recipes we should be making year-round.

If your family is anything like Alton Brown's, it's easy to understand how one might overdo it at the holidays. The trick is to stick with these low-alcohol beverages. The flavors will knock you out, but the proof won't.

First the pandemic, then the zombies, then the nukes and now: desolation and a giant dinosaur-thing.[Food Network]

Alton Brown delves into the history of and techniques for this classic Hanukkah dish which, believe it or not, was originally made with a famous Italian cheese.

Alton Brown buys an old candy cookbook only to discover that it's cursed. Every time he makes a treat, the tricks get weirder ... not to mention more painful.