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Why is it then that so few cooks make their own tortillas at home? Alton Brown hopes to reverse the trend by introducing the world to the virtues of Lime Tortilla Chips and Corn Tortillas.

Take away all of the culinary creations of the past 10,000 years and what are you left with? Barley. Alton Brown makes Barley Bread, Barley and Lamb Stew, Baked Barley, Barley Salad and Barley Water.

Aroma can make us hungry, recall a memory, and even spark an emotion. But can it help sell a house? Alton whips up several tasty breads in search of the secret scent of real estate success.

Cube steak: mysterious meat stuff or misunderstood marvel? Alton Brown makes good use of the only meat capable of being knitted together in an attempt to bring country cooking home again.

A freak fishing accident leaves Alton Brown washed up on a deserted tropical island. Alton gets by on tropical fruits and one very feisty pig, with Coconut Shrimp with Peanut Sauce, Island Ceviche with Pickled Onions and more.

Alton Brown heads upstream in search of the world's most important ingredient: water.

In his second exploration of the only ingredient pumped directly into our homes, Alton Brown looks at water from the inside out with the help of a friendly water molecule.

Alton Brown trades commercial convenience for farm stand flavor and discovers what he's been missing. Perfect for pies, pastries, or to peel and eat, orchard fresh peaches are nothing short of a miracle.

Culinary superstars come in all shapes and sizes, but none is more misunderstood than the much-maligned Southern mystery known as okra.

In many restaurants, calamari has replaced onion rings as the deep fried hors d'oeuvre du jour. So why do so many cooks fail when it comes to cooking calamari?

Alton Brown takes a trip to the past to uncover the origins of popcorn, reveals the best corn for the job and leaves no kernel unpopped in his search for the perfect popper.

If salt is a culinary superhero, does that make pepper its sidekick? Alton Brown takes a closer look at the king of spices, goes in search of the perfect peppermill and examines the properties of pepper's essential oils.

Alton Brown takes on the new American tradition of deep-frying the big bird in an effort to prevent future backyard disasters from flaring up.

Packed with fiber, minerals and a steak's worth of protein, the lentil is one of the oldest and most versatile players in the pantry. Alton Brown makes lentil soup, lentil salad and lentil cookies...yes, cookies.

Alton Brown finds himself in a fix when a local cooking club pickets his house protesting the fact that he doesn't use enough leftovers.

Alton Brown breaks down the whole concept of Gumbo, clarifies the differences between Cajun and Creole, and explains the importance of roux in this classic dish.

Alton Brown shares his favorite weeknight meal, Cornish game hen, with an eye on food safety.

Alton Brown explores an alien fruit: the pomegranate. As he dissects this mysterious fruit, he reveals a variety of uses for all of the pomegranate's juicy goodness.

Alton Brown makes a traditional corned beef to rival any deli serving in New York City. From selecting the proper cut of meat to pickling or corning it, Alton will serve two classic recipes.

Alton Brown explains how the beans, the grind, the machine and the hand make up the essential components in brewing the perfect cup of espresso.

AB examines his recipe for Spinach Salad with Warm Bacon Dressing ingredient by ingredient, tracing the history of how each element became part of the traditional and tasty salad.