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Video: Alton Brown and The Food Lab Play With Chicken

The Food Lab J. Kenji López-Alt 20 comments

A few months back Alton Brown stopped by the office to chat with us about cooking and recipe writing. Now, chatting is all well and good, but I'm not going to pass up on the opportunity to actually cook with the man who made me want to do what I do today. To make it exciting, we grabbed the first raw ingredient we could find—a whole, head-on chicken from the Chinese supermarket around the corner—and placed a bet on it. More

Video: Alton Brown Chews The Fat With Ed Levine, Part III

Jessica Leibowitz Post a comment

Without further ado, we bring you the final Ed Levine-hosted segment of Chewing the Fat, starring our good friend Alton Brown (Good Eats, Iron Chef America). Today, Ed and Alton discuss the most recent season of Food Network Star and how Alton selects the most promising cheftestants. More

Video: Alton Brown Chews The Fat With Ed Levine, Part II

Jessica Leibowitz 1 comment

Welcome to Part II of Chewing the Fat with Alton Brown (Good Eats, Iron Chef America), in which SE Overlord Ed Levine playfully cross-examines the TV food science whiz. Today's topics include live-tweeting, the transition of traditional books into Book-Like Things, and the world wide internet, according to Prince. More

Video: Alton Brown Chews the Fat with Ed Levine, Part I

Jessica Leibowitz 4 comments

Due to popular demand, we're introducing a few more Chewing the Fat videos. In today's episode, SE Overlord and Founder Ed Levine takes the hotseat across from Alton Brown (Good Eats, Iron Chef America) as they discuss the merits of a Chinatown breakfast, the perils of being a food personality superstar, and more. More

Video: Alton Brown's 5 Essential Pieces of Kitchen Equipment

Jessica Leibowitz 26 comments

Now that it's a new year, we're on our way to becoming our best, healthiest, most organized selves. For those looking to simplify their kitchens, we gladly present: Alton Brown's five essential pieces of kitchen equipment. In our latest episode of the Chewing the Fat video series, TV personality and food science whiz Alton Brown (Good Eats, Iron Chef America) elaborates on quite the interesting hit-list, including a few "essentials" many might not include. More

Video: Alton Brown on Writing an Omelette Recipe

Jessica Leibowitz 11 comments

Could you make a souffle after following a recipe for an omelette? Alton Brown sure hopes so: he doesn't just want to take you to Omeletteville, he wants to take you to a place where you can survey the recipe landscape around you. That's how you know it's a great recipe. More

Video: Alton Brown on the Future of Recipe Writing

Jessica Leibowitz 13 comments

What will happen to recipes as technology advances over the coming years? Will they evolve from one uniform set of rules to a more Choose-Your-Own-Adventure-style of recipes? The future, according to Alton Brown (Good Eats, Iron Chef America), sounds like an exciting place. Listen to him chat with us about it in this video. More

Video: Alton Brown on Why His Thanksgiving Turkey Recipe Is Perfect

Jessica Leibowitz 9 comments

There's a reason why Alton Brown's brined roast turkey recipe from Good Eats is the number one recipe on the Food Network's website. In this video, he sits down at our office and talks turkey and the methodology behind his recipe. More

What It Was Like Being a Judge on 'The Next Food Network Star'

Ed Levine 3 comments

In my ever-careening life as a food TV pundit, I was asked to judge on an episode of the The Next Food Network Star that aired June 24, as a number of serious eaters have pointed out. I agreed to do it mostly because I thought I would able to see Alton Brown, whom I have always enjoyed talking to. Alas, when I got to the studio I discovered that none of the three stars of the show—Alton, Bobby, and Giada—were on set for this taping. More

Alton Brown's 'Man Breakfast' with Bacon, Eggs, and Hash Browns

Serious Eats Nick Kindelsperger 20 comments

No, I did not make up the "man breakfast" thing. It's actually in Alton Brown's Good Eats 3: The Later Years. While you can argue about the name, my wife can attest to the fact that females can enjoy this meal, too. I mean, what's not to love about properly made hash browns with eggs and bacon? But the best part is that this meal comes together so quickly. Anyone else craving breakfast for dinner? More

Serious Eats Playlist: Mario Batali, Anthony Bourdain, and Alton Brown Chew The Fat

The Serious Eats Team 1 comment

We sit down and chat with three great cooking personalities. Topics cover everything from fatherhood to pies, nasty stomach problems to the infamous Marco Pierre White "Risotto Incident." Mario Batali, Anthony Bourdain, and Alton Brown are entertaining as always. More

We Sit Down with Alton Brown

Max Falkowitz 39 comments

Shortly after wrapping up production on the final episode of Good Eats, Alton Brown is on tour to promote his new book, Good Eats 3: The Later Years. We had a chance to sit down with him and talk about the show, his feelings about modernist cuisine, the social importance of food, and some very strange ice cream. Gummy bears, prunes, and gin are involved. More

Alton Brown's Peanut Butter Fudge in the Microwave Trick

That's Nuts Lee Zalben 15 comments

I was recently introduced to Alton Brown's recipe for microwave peanut butter fudge. I was skeptical. Fudge is tricky, and microwaves don't really allow for precise temperature control. And microwaves vary in wattage. This seemed like a kitchen disaster waiting to happen—except it actually worked. More

Alton Brown Announces End of 'Good Eats' Series

Erin Zimmer 93 comments

After 249 episodes, Good Eats is ending. Alton Brown announced the news on Twitter: "I've decided to cut the half hour series at 249 eps. There will be 3 new 1 hour eps this year and that's it." More

Dinner Tonight: Alton Brown's Baked Oysters with Artichoke and Panko Crumbs

Serious Eats Nick Kindelsperger 8 comments

There are some questionable accounts about what actually goes into the authentic version of Oysters Rockefeller. Just about every recipe I found was different, significantly too. That's how I ended up with this baked oyster recipe from Alton Brown, which makes no attempt to be historically accurate. Luckily, Brown just decided to create a really great baked oyster recipe. More

Grilling: Rotisserie Turkey

Serious Eats Joshua Bousel 15 comments

Smoked turkey has been the norm for years around my house. While the meat is exquisite, the skin is often tough and leathery but with the addition of a rotisserie, I finally fixed this conundrum. To get an extremely flavorful bird with delicious skin, all you need is Alton Brown's recipe and a rotisserie. It sure beat out the oven-roasted version in terms of juiciness and overall taste. More

Cook the Book: Turkey with Stuffing

Serious Eats Caroline Russock 8 comments

Having subscribed to Alton Brown's anti-stuffing school of thought for a long time, this was my first experience with stuffing actually cooking inside the turkey. Once the turkey was brought up to the safe temperature of 170°F, I took it out of the oven and nibbled on a few preliminary bites. How different is true stuffing? The cooking turkey juices had seeped inside, making for a bready mix that was much moister, meatier, and deeply flavored than usual. It made me fully appreciate why so many folks swear by the stuffed bird; it really does taste better. More

Cook the Book: Turkey Piccata

Serious Eats Caroline Russock 4 comments

The recipe takes a boneless turkey breast (much more readily available than the whole bird for the bulk of the year) and treats it almost identically to the more typical chicken piccata. It's a simple preparation—pound, season, flour, and fry. The butter and oil that the turkey slices are fried in acts as the base for the sauce of shallots, white wine, and lemon juice. More

Glazed Carrots

Serious Eats Caroline Russock Post a comment

I suppose that while paging through Alton Brown's Good Eats 2: The Middle Years, I was looking for a glazed carrot recipe that had a little more oomph than the standard combo of butter and brown sugar. This recipe subs in ginger ale as a sweetener, and depending on which brand you choose it can lend a significant kick. I chose a super strong ginger beer, which reduced to a lovely glaze and left the carrots plenty spicy and gingery enough to wake you up. The sprinkling of chili powder adds a bit more warmth and spice, taking these carrots out of the realm of sleepy side and into the side dish spotlight. More

Cook the Book: Sweet Potato Waffles

Serious Eats Caroline Russock 11 comments

Last week's chicken and waffles dinner got me thinking—if chicken and waffles is such a magical combination, why can't we make a Thanksgiving flavored variation? These Sweet Potato Waffles from Alton Brown's Good Eats 2: The Middle Years, seemed like the ideal starchy side for Thanksgiving. More

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