Episodes
- S6 E1 - A Cake on Every PlateJuly 5, 200521minAlton Brown's been dealt a curious culinary challenge: deciphering a deceased family baker's famous yellow cake.Subscribe to discovery+ or Max
- S6 E2 - Use Your Noodle 2July 6, 200521minCommon around the world are stuffed pastas. called Pierogi in Polland, Wonton in China, Potstickers in Japan... Jerusalem - Kreplach, Korea - Mandu, and Italy. Alton Brown puts an end to the mystery of noodles and filling alike.Subscribe to discovery+ or Max
- S6 E3 - Egg Files 5: Souffle-QuantumJuly 15, 200521minThe word souffle has instilled fear in cooks for ages. Alton Brown believes a strong dose of science is all you need to get control of your egg foam. Learn the ins and outs of the souffle and how to manage the heat in your oven.Subscribe to discovery+ or Max
- S6 E4 - Yogurt: Good Milk Gone BadJuly 15, 200521minYogurt's not just good for you, it's just plain good. Especially when you make your own. Host Alton Brown shows how easy this miraculous feat really is, then demonstrates plenty of ways to use the white stuff up.Subscribe to discovery+ or Max
- S6 E5 - Casserole OverJuly 29, 200521minWhen a Sunday drive goes bad, Alton Brown finds himself pushing the limits of his casserole knowledge to free his dog from an angry group of church ladies.Subscribe to discovery+ or Max
- S6 E6 - The Long Arm of the SlawJuly 29, 200521minAlton Brown's slaw-centric guest slot on a popular daytime morning talk show turns into a strange and wonderful half hour of good eats. On the menu: Marinated Slaw, Asian Slaw, Beet Slaw and ColeslawSubscribe to discovery+ or Max
- S6 E7 - Dip MadnessAugust 14, 200521minDips may have driven host Alton Brown a little bonkers but that won't keep him from delivering the goods on a long line of dipables from guacamole and California dip to the unjustly dissed chicken liver mousse.Subscribe to discovery+ or Max
- S6 E8 - Choux ShineAugust 16, 200521minThe easiest pastry dough to make also happens to be the most versatile and delicious. Trouble is, Americans won't make pate a choux. Join Alton Brown as he takes the steamy dough from cream puff to eclair and beyond.Subscribe to discovery+ or Max
- S6 E9 - Strawberry SkyAugust 29, 200521minAlton Brown reveals how to make the most of strawberry season. You can macerate them, glaze them, freeze them with dry ice and even build a summer pudding in a tin can. Alton even holds a quick lesson on the power of antioxidants.Subscribe to discovery+ or Max
- S6 E10 - Stuffed Grilled Pork ChopsSeptember 7, 200521minHost Alton Brown yearns for the juicy chop of yesterday and he intends to get it.Subscribe to discovery+ or Max
- S6 E11 - Amber WavesSeptember 19, 200521minAlton Brown shows everything you need to know about yeast, barley, hops and the hardware you need to bring them together to produce that most American of foods, Beer. It's fun, easy and Good Eats.Subscribe to discovery+ or Max
- S6 E12 - The Icing Man ComethSeptember 26, 200521minCake is dandy but without frosting, it's just sweet bread. Face it, cake's a delivery system for icing - the stuff that makes eyes roll back in the head. With tools from his hardware, Alton Brown builds a better buttercream.Subscribe to discovery+ or Max
- S6 E13 - Beet ItSeptember 28, 200521minThe beet has long been feared by baby boomers haunted by servings of pickled red wedges straight from the can. But Alton Brown's coming to this ruby root's defense, as he suggests one should approach this veggie with an open mind.Subscribe to discovery+ or Max
- S6 E14 - Tuna: The Other Red MeatOctober 11, 200521minA quick trip to the afterlife convinces host Alton Brown to get serious about eating more tuna. Find out how to grill on a chimney, use charcoal starter, avoid fake soy sauce and learn why you can see a rainbow on tuna steaks.Subscribe to discovery+ or Max
- S6 E15 - Fit to Be TiedDecember 13, 200521minSince childhood, Alton Brown's had a soft spot in his appetite for roulades. These savory bundles of meaty goodness look difficult to master but Alton says we'll be on a roll in no time as long as we've got science on our side.Subscribe to discovery+ or Max
- S6 E16 - The Choke is on YouJanuary 31, 200621minAlton Brown gets to the heart of artichokes. Pick up tips on storing, prepping, cooking and even eating this giant flower bud, as well as how to make your own herb oil to marinate them in.Subscribe to discovery+ or Max
- S6 E17 - TomatoesFebruary 16, 200621minAlton Brown teaches all you need to know about making the best use of the biggest berry to ever be called a vegetable. With a serious look at serrated knives, a strange and delicious sandwich and a tomato sauce that almost isn't.Subscribe to discovery+ or Max
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