Good Eats

Alton explores the origins and preparation of shepherd's pie and mincemeat.

Join host Alton Brown as he elevates the humble home freezer.

Alton creates popover dishes, from a breakfast treat to a dinner classic.

Celery: it's not just a conveyance for peanut butter anymore.

Alton is challenged to raise the bar on canned tuna.

Edible oils offer a range of flavors and qualities to confound any cook.

That culinary chameleon, the soybean, turns up as edamame.

Alton proves that the humble cracker is vastly improved when homemade.

Alton explores the cultural influences that give us a New Orleans classic.

Alton tames finicky phyllo dough to create baklava.

Alton reluctantly agrees to help refurbish Brussels sprouts' reputation.

Alton explores that zesty rhizome -- ginger.

Alton creates a drink, a topping and a creamy cold dessert from oranges.

Alton resurrects this historic and versatile syrup, molasses.

Alton Brown proves wild salmon is worth every penny.