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Alton Brown explains everything about this legendary cut-o-cow and how to get steakhouse results at home for way less than steakhouse prices.

If you own a grill, sooner or later you're going to put some chicken on it -- it's inevitable. And odds are good you won't be happy with the results, unless of course you watch Alton Brown prepare Ring of Fire Grilled Chicken.

Alton Brown shares everything about buying, storing and cooking the first vegetable of the season: asparagus. He even investigates the science behind that ... um ... funny smell.

When it comes to brunch, eggs Benedict is king. But it can be a finicky dish, so Alton Brown tears it down and rebuilds from the ground up.

Thin and crispy artisanal wood-fired pizzas are nearly impossible to manage at home, but with sound science and a good grill, Alton Brown shows how to come close to perfection.

Banana pudding fans will have a reason to smile after Alton Brown shares his recipes for two kinds of this silky Southern dessert. Cool and cream-topped or warm with a crown of meringue, Alton does it right.

It may have been born in Mexico, but today's taco is a concept as American as apple pie. Alton Brown refurbishes two particularly tarnished variations on the theme.

Alton Brown takes on the most mythical form of frying known to modern man: tempura. He dives into the history and science of this Japanese masterpiece of fried foods.

Alton Brown helps you get more oats in your diet with some very surprising culinary incarnations, including Oat Waffle, The Oatiest Oatmeal Cookies Ever, Leftover Oatmeal Bread and Refresco de Avena.

Alton Brown decides to put the "trick" into his treats with three sinister twists on classic Halloween candies: Popcorn Balls, Candy Corn and Atomic Apples.

Alton Brown turns a surprising glut of summer squash into a feast, preparing Frozen Summer Squash, Zucchini Ribbon Salad, Overstuffed Pattypan Squash and Crookneck Squash Frittata.

Host Alton Brown delves into the fall classic -- pumpkin pie -- taking it back to Plymouth and then forward into the future.

Alton Brown delves into three classic meringue-based desserts: Baked Alaska, Pavlova and Oeufs a la Neige.

Alton Brown takes the pantry meal to the Near East, showcasing chickpeas in hummus and falafel.

Alton Brown tangles with the dark force of cocoa powder to create a high-quality devil's food cake and its crimson kin, red velvet cake.

Chicken pot pie is a medieval classic that's fallen into disrepair due in large part to our willingness to let factories do the baking for us. Alton Brown looks at three different ways to fix this sad state.

Most American lasagna delivers more consternation than comfort, but Alton Brown is putting lasagna back in its place with Slow Cooker Lasagna and Lasagna Noodle Kugel.

Bouillabaisse may be a scary name, but the soup it represents doesn't have to be. In fact, if you're willing to buy some decent fish and master a few basics, it can most definitely qualify as Good Eats.

Alton Brown uses a scientific secret formula in an attempt to devise the definitive bread pudding, sharing recipes for Chocolate Bread Pudding and Spiced Bread Pudding.

Alton Brown harnesses the power of yeast to put classic rolls -- Parker House Rolls and Butter Flake Rolls -- back onto the American dinner table.

Alton Brown makes amends for having insulted the odd ball of the cabbage family with Cauliflower Slaw, Cauliflower Say Cheese and Broiled Curried-flower.

Alton Brown investigates the culinary possibilities of Asian noodles while making Thai Shrimp Spring Rolls, Dan Dan Noodles and Ants in Trees.

Alton Brown takes viewers on an hour-long journey into the savory world of tasty home-smoked pork products.

Many years after changing Thanksgiving history forever, Alton Brown and the Good Eats crew take one final shot at the biggest food holiday of the year.