Good Eats

- Season 7

(2003)

What do you do when your live crab runs away from home? If you're Alton Brown, you turn to frozen legs and other packaged crustaceans. As Alton demonstrates, it's not a cop-out, but great eats.

Alton Brown thinks he's cracked the code to true barbecue.

The great American omelet, packed with hunks of raw vegetables and melted cheese. Alton Brown gets Zen with the simply delicious yet simply misunderstood king of egg applications.

America's favorite breakfast bread moved out of the home kitchen long ago. With the help of some sound science and an incarcerated brother, Alton Brown plans to change all that.

Some folks may think of homemade stocks as culinary anachronisms, but Alton Brown thinks they're the best investment in town. Alton buys the perfect stock pot and brews up some liquid chicken goodness spiced up with science.

Alton Brown thinks that sausage should be our national dish. Never made your own? Once you know how easy it is, you will. Take a look at grinders, the perfect hunk of pork and the longest piece of protein in the world.

Host Alton Brown returns to the scene of episode #1 to re-think the great American steak.

Living fast often means getting your food from a bag. Host Alton Brown doesn't see anything wrong with that as long as the bag comes out of your oven -- or microwave.

Wheat berries, bulgur, and couscous aren't your usual wheaty fare but then you don't see a lot of food shows featuring amnesia or kidnapping either.

Despite the fact that Americans spend billions a year on manufactured treats, truth is, great candy starts in the home. Alton Brown explains the tricks to treats like taffy, brittles and jellies.

Long typecast as a character actor on the culinary stage, this long suffering root vegetable's finally ready for a starring role, and it's not in Silence of the Yams. Alton Brown uncovers the deliciousness that is sweet potato.

Join AB for an evening of cookie baking basics, frosting food science, and maybe a little reindeer wrangling.

Seeds, bark, berries and fruits we grind onto our foods, Alton Brown focuses on the wide range of greenery that add depth and dimension to our dishes. Plus, learn how to set up your own container herb garden.

Alton Brown gives a primer for buying, storing, mixing and matching, cooking and eating spices. Find the best tools for grinding them, learn what they are, where they come from and how they shaped the modern world.

Under the guise of teaching men how to serve their wives the perfect breakfast in bed, Alton actually teaches guys how to pick out the perfect griddle and deep fryer and use them to make corn dogs and sliders at home.

It turns out the secret to producing this creamy American candy doesn't lie in the power of chocolate, but in the power of crystals. Alton Brown shows the science behind making fudge.

Whether they're the main ingredient or have a supporting role, nuts have Â...special needs if we're going to get the most out of them. Alton Brown shares better ways to store and cook with all varieties of nuts.

Alton Brown goes undercover for an in depth look at lemon meringue pie. He also uncovers sweet, but tart recipes for this citrus pie's filling and crust.

It's part of some of the world's greatest dishes. Bruschetta, French Toast, Welsh Rarebit, croutons and your basic breakfast shingle, toast is an example of good eats that could usually be a whole lot better.

Alton gives a lesson on salt, the only rock on the planet that we eat. Salt's historical significance and influence on wars, its many shapes and forms, its formation, harvesting and processing, its chemical composition and multiple ways to use are demonstrated.

Alton Brown discovers the varieties of bananas available in the US.