Good Eats

- Season 6

(2002)

A quick trip to the afterlife convinces host Alton Brown to get serious about eating more tuna. Find out how to grill on a chimney, use charcoal starter, avoid fake soy sauce and learn why you can see a rainbow on tuna steaks.

Alton Brown reveals how to make the most of strawberry season. You can macerate them, glaze them, freeze them with dry ice and even build a summer pudding in a tin can. Alton even holds a quick lesson on the power of antioxidants.

Alton Brown gets to the heart of artichokes. Pick up tips on storing, prepping, cooking and even eating this giant flower bud, as well as how to make your own herb oil to marinate them in.

A shipwreck maroons Alton Brown on a tropical island with coconuts, cacao, papaya, mango, pineapple, fish and a wild pig, in a "Castaway"-themed episode that uses the local ingredients to make coconut shrimp, ceviche, sweet and sour pork and more.

Yogurt's not just good for you, it's just plain good. Especially when you make your own. Host Alton Brown shows how easy this miraculous feat really is, then demonstrates plenty of ways to use the white stuff up.

The word souffle has instilled fear in cooks for ages. Alton Brown believes a strong dose of science is all you need to get control of your egg foam. Learn the ins and outs of the souffle and how to manage the heat in your oven.

Alton Brown teaches everything about the biggest berry called a vegetable.

Alton Brown shows everything you need to know about yeast, barley, hops and the hardware you need to bring them together to produce that most American of foods, beer.

Dips may have driven host Alton Brown a little bonkers but that won't keep him from delivering the goods on a long line of dipables from guacamole and California dip to the unjustly dissed chicken liver mousse.

Alton's Stuffed Grilled Pork Chops pay tribute to the chops of yesteryear.

The easiest pastry dough to make also happens to be the most versatile and delicious. Trouble is, Americans won't make pate a choux. Join Alton Brown as he takes the steamy dough from cream puff to eclair and beyond.

When a Sunday drive goes bad, Alton Brown finds himself pushing the limits of his casserole knowledge to free his dog from an angry group of church ladies.

Common around the world are stuffed pastas. called Pierogi in Polland, Wonton in China, Potstickers in Japan... Jerusalem - Kreplach, Korea - Mandu, and Italy. Alton Brown puts an end to the mystery of noodles and filling alike.

Alton Brown's slaw-centric guest slot on a popular daytime morning talk show turns into a strange and wonderful half hour of good eats. On the menu: Marinated Slaw, Asian Slaw, Beet Slaw and Coleslaw

Alton Brown's been dealt a curious culinary challenge: deciphering a deceased family baker's famous yellow cake.

Cake is dandy but without frosting, it's just sweet bread. Face it, cake's a delivery system for icing - the stuff that makes eyes roll back in the head. With tools from his hardware, Alton Brown builds a better buttercream.

The beet has long been feared by baby boomers haunted by servings of pickled red wedges straight from the can. But Alton Brown's coming to this ruby root's defense, as he suggests one should approach this veggie with an open mind.

Since childhood, Alton Brown's had a soft spot in his appetite for roulades. These savory bundles of meaty goodness look difficult to master but Alton says we'll be on a roll in no time as long as we've got science on our side.