Receitas Curiosas com Alton Brown

Does the kabob still have a role 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 mindset.

Alton 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 time.

Alton Brown sets out to figure out how to make ice cream himself. After a little investigation of ingredients, Alton cracks the code and makes three flavors: Vanilla Ice Cream, Chocolate Ice Cream and Mint Chip Ice Cream..

Alton Brown looks at the nutritional challenges then concocts a protein bar, an energy bar and a very healthy puffed rice treat that is also crispy.

Alton Brown 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.

Alton takes a loving look at an ancient food for the new millennium: beef jerky. How to shop for it, make it with a window fan and actually cook with it as an ingredient.

Alton Brown takes a loving look at the only rock we eat: salt. Learn what it is, where it comes from, how it makes everything taste better and how to apply it in some unusually delicious ways.

Alton Brown makes Rhubarb Peach Cobbler, Blackberry Grunt and Individual Berry Crisps for his shot at joining the prestigious Institute for the Preservation of Culinary Heritage and Authenticity.

Alton Brown dives deep into the pantry to investigate the many facets of vinegar. Learn the secrets of this ancient elixir (including how to make it from scratch) and some darned clever ways to get it into your food.

Tired of sad, insipid toaster waffles and flavorless instant batters? Host Alton Brown sure is, and he's going to do something about it.

If everyone loves meatballs so much, why are there so many lousy ones? Alton Brown figures out how to build a better ball, puts a muffin pan to new uses and resuscitates that 60s party classic, the Swedish meatball.

Although the avocado is best known for its staring roll in guacamole, this multifaceted culinary actor can also take on rolls usually played by eggs, butter, and even shortening. The results are delicious, healthy, and very green.

Join Alton Brown as he looks into the past, present and future of the very handy pocket pie. As for fillings, how do curry, mango, chocolate and beef stew grab you?

Follow Alton Brown on his mission to throw off the dry turkey curse that's haunted his family for ages. Can he unlock the secrets to a juicy bird that cooks in just two hours before being overrun by meddling kinfolk?

Good Eats takes its first serious (sorta) look at the cocktail world by diving into this famed, holiday quaff. Learn the techniques that make it tick, what to do with the leftovers and take a peek into the tasty world of bourbon.

The word vanilla has come to mean bland and boring. Strange since this rare pod can only be pollinated one day a year and contains more flavors and aroma than other spices. Alton Brown tries to put vanilla back on its pedestal.

Beef tenderloin is one of the most luxurious cuts of critter known to man, expensive too. Alton investigates where this costly cut comes from, how to buy it and what to do to get your money's worth out of it.

Alton Brown sets up the basics of a bar, contemplates ice as an ingredient and prepares the three classic cocktails that open the door to the world of mixology.

Alton completes his strategy of getting your money's worth from the luxurious cut of meat known as beef tenderloin. We learn the legends and preparations of Carpaccio, Philly Cheese steak and the perfect Chateaubriand.

Join Alton Brown as he fishes, filets, and feasts on a selection of dishes that wouldn't suit any other fishes.

When his trip to Thailand is cancelled at the last minute, Alton sets out to find the next best thing: food. Namely a proper Pad Thai. Learn the basics of a good stir fry and what to do with some out of the ordinary ingredients.

Tales of a monster scallop send Alton to a small town in Maine to investigate. After meeting with the nervous locals, he sets sail with Capt. Squint on his house boat, the Okra.

Olives are huge in flavor not to mention that they've changed the course of human history and can change your cooking for the better. Alton will open your eyes to tasty options for olives.

If you're a Good Eats fan, you've seen Alton Brown do it all, but he does have some help when it comes to creating each episode. Alton and the Good Eats crew reveal their thrilling and compelling behind-the-scenes secrets.