Episodes
Popover Sometime
June 9, 2008
Armed with one simple yet versatile recipe, host Alton Brown creates a variety of dishes from a breakfast treat to that dinner classic, Yorkshire pudding. Recipes: Dutch Baby, Yorkshire Pudding with Roast, Basic Popover
Celeryman
June 23, 2008
Celeryman 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.
Tuna, Surprise!
July 7, 2008
An animated icon visits host Alton Brown and challenges him to raise the bar on canned tuna beyond the usual casserole or tuna salad sandwich.
There Will Be Oil
July 29, 2008
Alton puts cooking oils to use in the kitchen as well as the car.
Frozen Cache
August 11, 2008
Alton shows how the freezer can be used for proper food preservation.
Oh My, Meat Pie
October 27, 2008
Join host Alton Brown as he 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 Pie.
Et Tu, Mame
November 3, 2008
Alton uses the soy bean in a various recipes.
Flat Is Beautiful IV: Going Crackers
November 10, 2008
In this fourth Flat is Beautiful episode, Alton shows his audience how to create a variety of crackers at home, including graham crackers.
American Classics III: Creole in a Bowl
November 17, 2008
Alton explores the cultural and historical influences on the New Orleans classic, beans and rice.
Switched on Baklava
December 1, 2008
Phyllo dough can be finicky but host Alton Brown tames this difficult pastry to create that wonderfully layered dessert known as baklava.
Ginger: Rise of the Rhizome
December 8, 2008
Alton explores various sweet uses of the spice, ginger.
A Cabbage Sprouts in Brussels
January 19, 2009
Alton deals with the dreaded Brussells Sprout.
Orange Aid
January 26, 2009
Alton uses oranges to create a classic drink, a topping, and a creamy cold dessert.
Pantry Raid X: Dark Side of the Cane
February 2, 2009
Alton cooks with molasses.
Gills Gone Wild
February 16, 2009
Alton shows how properly and simply prepared wild salmon is worth the extra cost.
