Good Eats

Alton examines the use of alcohol in food preparation.

27 Nov 17:55 → 18:18 (23m)

Good Eats

Alton explores the farm-raised trout.

27 Nov 17:32 → 17:55 (23m)

Good Eats

Alton explores the history and preparation of pound cake.

27 Nov 17:07 → 17:32 (25m)

Good Eats

Alton uses beer and wine in cooking.

27 Nov 16:44 → 17:07 (23m)

Good Eats

Alton helps an average Joe overcome his kitchen phobias to cook a classic breakfast.

27 Nov 16:21 → 16:44 (23m)

Good Eats

In honor of the show's anniversary, Alton Brown and company stage a variety show.

27 Nov 15:31 → 16:21 (50m)

Good Eats

Alton explores the history of punch.

27 Nov 15:08 → 15:31 (23m)

Good Eats

Alton sneaks vegetables into treats in an attempt to get his niece to eat them.

27 Nov 14:45 → 15:08 (23m)

Good Eats

Alton shows how pork tenderloin is a low-fat alternative substitute for chicken.

27 Nov 14:20 → 14:45 (25m)

Good Eats

Alton explores the origins of spaghetti with meat sauce.

27 Nov 13:57 → 14:20 (23m)

Good Eats

Historical exploration of the tamale.

27 Nov 13:32 → 13:57 (25m)

Good Eats

Alton explores the crawfish.

27 Nov 13:09 → 13:32 (23m)

Good Eats

Alton shows how properly and simply prepared wild salmon is worth the extra cost.

27 Nov 12:46 → 13:09 (23m)

Good Eats

Alton cooks with molasses.

27 Nov 12:23 → 12:46 (23m)

Good Eats

Alton uses oranges to create a classic drink, a topping, and a creamy cold dessert.

27 Nov 12:00 → 12:23 (23m)

Good Eats

The versatility of brussels sprouts.

27 Nov 11:37 → 12:00 (23m)

Good Eats

Alton explores ginger.

27 Nov 11:14 → 11:37 (23m)

Good Eats

The wonderfully layered dessert known as baklava.

27 Nov 10:49 → 11:14 (25m)

Good Eats

Alton explores the cultural and historical influences on the New Orleans classic, beans and rice.

27 Nov 10:26 → 10:49 (23m)

Good Eats

Homemade crackers.

27 Nov 10:01 → 10:26 (25m)