Alton Brown Cooks Food S1:E35

The Big Bird

FINALLY reloading the OG Roast Turkey.

PSL Sweet Potato Pie

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 and sweet potato filling infused with pumpkin spice latte flavors. This episode features a detailed guide to baking, including tips and techniques for a perfect result.

Standing Rib Roast

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 standing rib roast, emphasizing preparation and flavor. The process includes a cheesecloth wrap and a specific seasoning technique. Yorkshire pudding elevates the meal, creating a holiday-worthy centerpiece.

Gluten Free Sugar Cookies

Because, Santa is intolerant. Alton Brown demonstrates gluten-free sugar cookie creation, adapting a classic recipe. The process involves a unique flour blend and chilling techniques. Baking tips and tricks for achieving optimal texture are also revealed.

The icing Man Cometh

Because, icing makes literally everything better. Alton Brown makes royal icing from scratch, exploring its history and surprisingly simple ingredients. Learn various application techniques, from piping bags to spatulas, and discover tips for achieving perfect results. Plus, a legal consultation adds unexpected drama!

Breakfast Noodles

Carbonara for breakfast? YES. Alton Brown cooks up a unique breakfast noodle dish, drawing inspiration from a post-war Italian pasta. Learn a novel breadcrumb-making method and a surprising pasta-cooking technique. Enjoy a Southern twist on a classic, featuring breakfast sausage and Pecorino Romano.

All The Word's A Soup

The primordial ooze from which all (culinary) life springs. Alton Brown deconstructs soup-making, revealing a flexible formula. Learn to craft a flavorful broth from aromatics, herbs, and liquids. Discover the six key ingredient categories and master the art of soup.

Loco For Cocoa

Taking our cocoa matters into our own hands. Alton Brown explores the history of hot cocoa, from ancient Mesoamerican beverages to modern mixes. Learn to make homemade hot cocoa mix and perfectly fluffy marshmallows from scratch. The detailed instructions cover toasting milk powder and achieving ideal marshmallow texture.

Thigh Man

Thunder lizards and high-quality meat pounding. Alton Brown champions the chicken thigh, exploring its versatility. Learn a unique pounding technique to tenderize and maximize surface area for browning. The recipe features mushrooms, capers, and a delightful lemon-butter sauce.

Gone To The Dogs

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 recipe using sweet potatoes, oats, and sardines, with a surprising ingredient. Learn about the evolution of dog food and the origins of a classic brand.

I'll Be Your Daisy

Alton Brown Coo... erm.. MIXES BOOZE! Alton Brown crafts a unique margarita, exploring the history of the "Daisy" cocktail family. Learn to make your own orange liqueur using an immersion circulator for accelerated infusion. The resulting margarita is then expertly mixed and presented.

Valentine's Day & TMI

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 sticky syrup, spatula slapping and cheeky innuendo for days. STRAP IN FOLKS. Mrs. Brown (Elizabeth) neither endorses nor condones AB's mildly unhinged kinkiness herein. Upon viewing this video she simply replied: "Pfffffft, you wish." Alton Brown prepares a decadent French toast Croque Monsieur for Valentine's Day, complete with an orange-thyme syrup. The recipe involves a custard, a unique bread-soaking technique, and a crunchy cornflake crust. Explore the history of Valentine's Day, from Roman emperors to Victorian-era cards.

Skirt Chasing

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. Alton Brown explores various skirt steak cuts, demonstrating their unique qualities. The culinary journey involves both sous vide and grilling techniques, along with flavorful marinades and bruschetta. Learn how to prepare these often-overlooked cuts to create a delicious meal.

Sloppy Joe Buns

Reclaiming childhood and risking it all for white dress shirts everywhere. Also, it's in its own freakin' bun! Alton Brown explores the surprisingly complex history of the sloppy joe, from Iowa taverns to Havana bars. Learn to make delicious

Fish Sticks!

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 version of a culinary classic. FISH STICKS! Explore the history behind frozen fish fillets and learn a technique for making a refined, homemade version from scratch. The process covers selecting cod, breading for maximum crispiness, and deep frying to perfection. A unique custard-based dipping sauce is also featured.

Guga!

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 Guga to test unconventional cooking methods using custom-built industrial equipment. Together, they explore high-heat techniques for preparing various meats and vegetables. Witness unique culinary experiments utilizing massive heat guns and rock-and-roll lights to achieve distinct cooking results.

Slip Slidin' (Sliders!)

Poundin' our meat into something SPECTACULAR.

Pancakes!

GOOD MORNING! I'm making pancakes. You guys should also ABSOLUTELY make some freakin' pancakes. Learn to create a custom dry mix for reliable, homemade breakfast staples. Discover precise techniques for mixing batter to ensure the fluffiest results every time.

Bonus Episode! (With ‪@bingingwithbabish‬)

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 those. In the meantime, here is a little impromptu fun we had. An appetizer to hold you over. Alton Brown welcomes guest Andrew Rea to explore a questionable culinary creation utilizing a vintage panini press. Together, they prepare a unique sandwich while discussing the historical origins of picky eating and childhood food marketing.

Smoked Fish

Before mankind had mechanical refrigeration, food had to be preserved by other means - dehydration, fermentation, pickling and SMOKING. Discover how to build a functional smoker using simple household items. Learn the necessary preparation steps for trout before applying smoke for flavor.

Babish!

I decided to visit the ‪@bingingwithbabish‬ lair and play a little game. Everything was super calm and went exactly to plan, obviously. Alton Brown and Andrew Rea engage in a creative culinary challenge involving mystery ingredient baskets. The duo navigates the kitchen, swapping components and negotiating trades to prepare an improvised meal together under a strict time limit.

Mega-Wok w/ ‪@bingingwithbabish

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 feed Babs some bugs). OH, and we cook it in my MEGA-WOK. Alton Brown explores sustainable protein alternatives by cooking insect-based fried rice in an experimental, high-heat mega-wok alongside guest Binging with Babish. They discuss the future of global food security while testing whether traditional stir-fry techniques can make unconventional ingredients appealing for a culinary tour.

A Tale of Two Cookies

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 Chewy 2.0! Alton Brown explores the history of the classic Toll House chocolate chip cookie recipe and its scientific components. The investigation into ingredient functionality, such as butter emulsions and flour types, leads to a refined approach for achieving a distinctively chewy texture.

The Dip's The Thing

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. Alton Brown explores the culinary mechanics of dips, defining the essential characteristics that distinguish them from sauces and dressings. Through the preparation of two contrasting recipes, Alton Brown demonstrates techniques for creating a classic onion-based dip and a rich spinach artichoke alternative, focusing on achieving the perfect consistency for serving.

Grillus Gallus Domesticus

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 explores the complex world of poultry labeling to help shoppers distinguish meaningful standards from marketing fluff. The demonstration continues with a breakdown of chicken anatomy and the technique of spatchcocking to achieve superior roasting results.

Moo Part 1

My culinary liquid of choice. A complex colloidal dispersion capable of being converted into sauces, custards, gels, baked goods and myriad more. I'm still working on the martini, but let's start with cottage cheese and cheesecake! Alton Brown explores the culinary science and history of cottage cheese, explaining the role of proteins like casein. Alton Brown demonstrates the process for crafting fresh cottage cheese from scratch and shares an unconventional application for the ingredient that highlights its versatility in home cooking.

Snapperdome

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. Alton Brown demonstrates how to cook a whole red snapper using a unique salt-crust technique. This method aims to maintain moisture and flavor while creating a distinctive cooking environment within the oven, providing an alternative to grilling, frying, or broiling.

The Blade's The Thing

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 will make some really great salsa. Alton Brown explores essential culinary knife skills, covering proper anatomy, maintenance, and storage techniques. This guide focuses on selecting and handling cutlery effectively while demonstrating the fundamentals of preparing ingredients for a fresh salsa.

Moo Part 2

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

Re-Steak Your Claim

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 and we're going to cook RIBEYE.

Side Game

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'll also take a quick peek at the secure vault where I store my MOST dangerous items.

Shell Game

Alton Brown explores the scientific and culinary nuances of preparing hard-cooked eggs. By examining egg anatomy, precise temperature control, and efficient cooling methods, Alton Brown demonstrates techniques to achieve perfect results, including tips for handling imperfections and enhancing flavors in egg-based dishes.

Kentucky Fried Mint

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.

Everyone Romaine Calm

This week I interview a cyclospora and he watches as I turn his friends into soup. Oh and a quick chat about blenders and white pepper too!

Hey Puddin’! (Moo Part 3)

This week we talk about the science and composition of moo juice, my 6th grade culinary breakthrough, a secret ingredient and look into the definition of "pudding". Oh and we make some pudding. The chocolate kind.

Testing

This week I decided to let you see me go full nerd. I hypothesize, test, tweak, measure and take lots of notes. So here is a little peek at how the sausage.. erm.. chicken gets made.

Shredded, Shaved, Smacked

This week let's talk about a sometimes overlooked item. One that even now is CHEAP. Several side convos about chili crisp and peelers. Oh and I tell you about smacking my zucchini all summer long.

Pinch A Loaf

This week I intend to correct a culinary sin. Let's take a look at the parts list of a traditional meatloaf, talk glaze and chili-E vs chil-I.

Syrup Sanctuary

This week let's talk about these recessed cubes, how their roots stretch back more than 1,000 years, irons and maple syrup grades. Oh, and we make waffles MANY ways.

Peck of Pickled Porks

Let's chat about a dish I see as the pinnacle of eco-dining. The poster dish for Creole New Orleans cuisine. As always, a bit of history as well as an old photo of me.

The Mayo Memorandum

This one is a doozy. I build contraptions, do a French accent, talk mixtures & emulsions, get accosted by my lawyer, chat about stick blenders, take a field trip to South Carolina and dive deep into the history, origins and science behind... MAYONNAISE!

Spend Time, Not Money

Not so much a dish as it is an equation. When properly applied, it can morph many an inedible into the sublime. Let's choose to spend time over money, talk dutch ovens and bid one another adieu.