Good Eats

2020
4.9
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TV-G
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1 Tender Is the Pork
5/26/09
Looking for an alternative to chicken? Alton turns to pork tenderloin.
2 Crustacean Nation IV: Crawfish
4/27/09
Alton explores a bayou staple, the alternative to lobster, the crawfish.
3 Tamale Never Dies
5/4/09
Join Alton on a historical and tasty exploration of tamales.
4 Spaghetti With Meat Sauce
5/18/09
Alton Brown explores an American classic, spaghetti with meat sauce.
5 Undercover Veggies
6/8/09
Alton tempts his niece into eating her vegetables with these tasty treats.
6 Feeling Punchy
6/22/09
Alton begins his quest to return punch to its rightful culinary position.
7 Pantry Raid: Turning Japanese
11/9/09
Alton explores the wonders of the Japanese pantry.
8 The Once and Future Fish
11/2/09
Alton explores tasty and sustainable farm-raised trout.
9 A Pound of Cake
10/26/09
Alton explores the history and preparation of pound cake.
10 Fermentation Nation
10/19/09
Alton uses beer and wine as key ingredients in several tasty dishes.
11 Man Food Show
10/12/09
Alton helps an average Joe fix a classic breakfast: bacon, eggs and coffee.
12 The Proof Is in the Pudding
11/23/09
Alton examines the use of alcohol in food preparation.
13 Live and Let Diet
1/4/10
Alton tells how eating from four food groups helped him lose 50 pounds.
14 Raising the Bar Again
1/25/10
Alton deconstructs and then reconstructs the margarita and the bloody Mary.
15 A Pan -- A Dish -- It's Paella
4/29/10
Alton Brown demystifies the Spanish pan and the rice dish it's famous for.
16 The Curious Case of Curry
3/29/10
Alton sets the record straight on the English dish that made India famous.
17 The Ballad of Salty and Sweet
3/8/10
Alton Brown examines ways to superharge desserts with salt.
18 Don't Be Chicken of Dumplings
3/22/10
Alton takes on the classic American soup that divides the country.
19 The Catfish Will Rise Again
4/8/10
Alton loves catfish; now he sets out to modernize its image.

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Pop culture, comedy and plain good eating: Alton Brown explores the origins of ingredients, decodes culinary customs and explores new food trends.

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