Alton Brown Cooks Food

FINALLY reloading the OG Roast Turkey.

Alton Brown crafts a PSL Sweet Potato Pie, exploring the history of pumpkin pie and offering a unique twist. Learn to make a from-scratch pie crust an...

The standing rib roast. Even if it ain't prime, it's the meat that makes any day a holiday. Alton Brown demonstrates a unique method for cooking a st...

Because, Santa is intolerant. Alton Brown demonstrates gluten-free sugar cookie creation, adapting a classic recipe. The process involves a unique fl...

Because, icing makes literally everything better. Alton Brown makes royal icing from scratch, exploring its history and surprisingly simple ingredien...

Carbonara for breakfast? YES. Alton Brown cooks up a unique breakfast noodle dish, drawing inspiration from a post-war Italian pasta. Learn a novel b...

The primordial ooze from which all (culinary) life springs. Alton Brown deconstructs soup-making, revealing a flexible formula. Learn to craft a flav...

Taking our cocoa matters into our own hands. Alton Brown explores the history of hot cocoa, from ancient Mesoamerican beverages to modern mixes. Lear...

Thunder lizards and high-quality meat pounding. Alton Brown champions the chicken thigh, exploring its versatility. Learn a unique pounding technique...

Some love for the goodest boys and girls. Alton Brown cooks food for canine companions, exploring the history of dog biscuits. The episode features a...

Alton Brown Coo... erm.. MIXES BOOZE! Alton Brown crafts a unique margarita, exploring the history of the "Daisy" cocktail family. Learn to make your...

Stop stressing. Here is exactly what you are going to do for Valentine's Day this year. Also, are those zip ties in his mouth? Yup. This one has stick...

One of my very favorite cuts of beef - skirt steak! We're talkin' inside, outside, sous vide, seared, sliced. Heck, even cooked right on the coals. A...

Reclaiming childhood and risking it all for white dress shirts everywhere. Also, it's in its own freakin' bun! Alton Brown explores the surprisingly...

6,000 HP diesel engines, sonar, frozen fish bricks and advertising sea captains. How a food we didn't even know we wanted came to be - and a rebooted...

Well, there's a first time for everything, right? Who better to have drop by for a hang and a cook than Youtube's very own GUGA! Alton Brown hosts Gu...

Poundin' our meat into something SPECTACULAR.

GOOD MORNING! I'm making pancakes. You guys should also ABSOLUTELY make some freakin' pancakes. Learn to create a custom dry mix for reliable, homema...

Recently, I spent some time shooting some REALLY exciting stuff with Babish. Like, epic stuff. You guys are going to have to wait a few weeks for thos...

Before mankind had mechanical refrigeration, food had to be preserved by other means - dehydration, fermentation, pickling and SMOKING. Discover how...

I decided to visit the ‪@bingingwithbabish‬ lair and play a little game. Everything was super calm and went exactly to plan, obviously. Alton Brown a...

Babish and I have a chat about the future of food. Replicators? Dehydrated pizza? I introduce him to some interesting options (yea, I just wanted to f...

Finally off of the bus and back in the kitchen! Let's take a look at an old recipe of mine and an even older recipe from Toll House. The result? The C...

This week on ABCF we proclaim that dip's do NOT sing backup. There will also be a brief Julia Child impression and daring walks across white carpet....

This week there's an unexpected squid, I say some funny words and finally show you my raw only fan. Oh, and there will be some facts. Alton Brown exp...

My culinary liquid of choice. A complex colloidal dispersion capable of being converted into sauces, custards, gels, baked goods and myriad more. I'm...

I have a staring contest with a red snapper then accidentally close the oven door on its head. Oh, and we take about how to deal with WHOLE FISH. Alt...

This week I tell you I am NOT suffering from aichmomania, there will be bad puns, a whole lot about knives and which end is the ouchy bit. Oh and we w...

This week we make my favorite partially frozen aerated sweetened flavor-bearing multi-phase food system. A little chat about vanilla too.

This week we're going back nearly 3 decades. Good Eats Season 1 Episode 1. Let's talk salt, primal cuts, induction cooking and pan compatibility. Oh a...

Guys - our side game is losing its luster. This week I offer my take on my holy trinity. How I make them and of course, a wee bit of their history. We...

Alton Brown explores the scientific and culinary nuances of preparing hard-cooked eggs. By examining egg anatomy, precise temperature control, and eff...

This week Alton does an accent, discusses VOC's, chats about bourbon and says the word "gestalt" a few times. OH, and let's make a mint julep.

Episode 34

Episode 35

Episode 36

Episode 37