AB pan-fries a chicken, also showing how to butcher it into perfect pieces. Buttermilk bathed, golden brown and deliciousmmm, mmm, fry some more, 'cause nobody doesn't love fried chicken.

Alton sets his sights on Maine in hopes of finding a monster scallop. Recipes: Seared Scallops Scallops on the Half Shell Scallop Mousse

Chicken Pot Pie is a medieval classic that's fallen into disrepair recently, due in large part to our willingness to let factories do the baking for us. Join host Alton Brown as he looks at three different ways to fix this sad state.

The most mentioned food in the Bible; The only food produced for us by animals. It's a sweetener, it's an antiseptic, it's amazing.

Host 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. Recipes: Artichoke Pasta Salad Broiled Chokes Herb Oil

Join Host Alton Brown and learn 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. Recipes: Good Brew

Join host Alton Brown as he attempts to demystify one of the most complex and promising fruits around. Recipes : Hot Melon Salad Melon Sorbet

The gyro may just be the perfect sandwich. Too bad you can't make one at home.or can you? Join host Alton Brown as he tackles rotisseries, tzatziki sauce and a pile of broken plates. Recipes : Gyro Meat with Tzatziki Sauce

Learn everything you need to know about this legendary cut-o-cow to produce steak house standard results for a hundred bucks under steak house prices.

Part one of an ongoing series looks at the king of pantry essentials: Dried pasta. Alton Brown explores pasta styles, the best cooking method (water is key), the tools you really need (big), and a different way of saucing. Recipes: Pasta

Shrimp cocktail is not just for wedding receptions anymore.

Country and city hams: cured, smoked, raw, brined or fresh, get your juices going for some good old American ham.

Tea is the second most popular beverage, so let's brew some.

Alton investigates the fruity heat of chilies and that ubiquitous condiment: salsa.

Some folks may think of home made stocks as culinary anachronisms, but host Alton Brown thinks they're the best edible investment in town. Follow him as he buys the perfect stock pot and brews up some chickeney goodness spiced up with a tasty jolt of science and major dose of practical advice. Recipes: Chicken Stock Chicken Noodle Soup

Host Alton Brown ponders the leek, the lesser-known member of the Allium family which it turns, can do anything its siblings can do, only better. Don't believe it? Try these onion rings. Recipes: Grilled Braised Leeks Leek Rings Leek Potato Soup

Alton Brown reviews the history of egg nog, and comes up with several variations on the theme. He also investigates how bourbon is made. Recipes: Eggnog Eggnog Ice Cream

Learn to be excited when meat loaf is for dinner...

Using good science and easy methods, Alton will show you how to jam.

Just how difficult is it to create finger-licking ribs?

Great pancakes (flapjacks) don't have to come from a box...

Watch as AB shows the grill can be a great tool in making a great meal.

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 charcoal starter, how to avoid fake soy sauce, and why you can see a rainbow on Tuna Steaks. Recipes: Chimney Tuna Loin

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 products. A cop out? Nope, good eats. Recipes: Steamed Alaskan King Crab Claws Ghee Crab Cakes or Fritters Marinated Crab Salad

Host Alton Brown thinks he's cracked the code to true 'cue: brined pork, a flower pot, a trashcan, hardwood smoke and a lot of patience. Recipes : Pulled Pork