Good Eats

Armed with one simple yet versatile basic popover recipe, Alton Brown creates a variety of dishes from a breakfast Dutch Baby to the classic dinner Yorkshire Pudding with Roast.

Celery is not just for peanut butter anymore as host Alton Brown explores the only common plant that can be used as a vegetable, a starch, an herb and a spice.

An animated icon visits host Alton Brown and challenges him to raise the bar on canned tuna above the usual casserole or tuna salad sandwich.

Edible oils offer a wide range of flavors and qualities, enough to confound any cook, so Alton Brown untangles these potent hydrocarbons and puts them to good use in the kitchen and the car.

Alton Brown elevates the humble home freezer from its usual role as a dumping ground for leftovers into a powerhouse for proper food preservation.

Alton Brown tells the tale of an ancestor's journey to the New World by way of a curious meat pie shop. He explores the origins and preparation of shepherd's pie and mincemeat.

That culinary chameleon, the soybean, turns up as edamame when host Alton Brown takes it from the sushi bar and into the kitchen.

Although some people believe that crackers come only from boxes, host Alton Brown proves that the humble cracker is vastly improved by a homemade approach.

Alton Brown explores the historical and cultural influences behind a New Orleans classic.

Phyllo dough can be finicky, but Alton Brown tames this difficult pastry to create the wonderfully layered dessert baklava.

When a fairy tale figure seeks Alton Brown's help in spicing up his personality, it leads to the exploration of that zesty rhizome ginger.

Reluctantly agreeing to help refurbish the reputation of Brussels sprouts, Alton Brown discovers that with the proper preparation, they can make a surprising range of delicious meals.

Oranges aren't just for juice anymore as Alton Brown explores their symphony of flavors to create a classic drink, a tasty topping and a creamy cold dessert.

Long before refined sugar, molasses was the sweetener of choice. Alton Brown digs deep in the pantry to resurrect this historic and versatile syrup.

Wild salmon can be a shock to the budget, but Alton Brown proves that it's worth every penny if properly and simply prepared.