Every season of Good Eats ever, ranked from best to worst by thousands of votes from fans of the show. The best seasons of Good Eats!

Host Alton Brown journeys from field to market to hardware store in search of the perfect steak and the perfect pan to sear it in

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Recipes featured on episode: Pan Seared Rib Eye.

Steak Your Claim

Alton Brown ponders the potato and its main ingredient: Starch. Baking, mashing and gratins are re-examined.

Recipes:  Mashers  Potato/Portobello Gratin  The Baked Potato

This Spud's For You

Alton Brown cracks the mysterious egg case and pursues a higher understanding of the amazing ovoid's culinary powers. How to land a non-stick pan, scramble, over easy--and consider eggs for dessert

Recipes:  Lemon Curd  Scrambled Eggs Unscrambled

The Egg-Files

Exiled to bars, chopped and pre-packaged, drenched in noxious concoctions, the tossed salad deserves better. Alton Brown goes back to salad basics and pays homage to Caesar.

Recipes:  Hail Caesar Salad  Veni Vedi Vinaigrette

Salad Daze

Why did the chicken cross the road? Probably to escape Alton Brown, who seems intent on defining the perfect broiled chicken that's out of the oven and bathed in sauce in under half an hour.

Recipes : Broiled, Butterflied Chicken

A Bird in the Pan

You scream, I scream, but Alton Brown would rather make his own ice cream...and sorbet and granita. Secrets the pros don't want you to know and how to find an ice cream machine that delivers the goods without breaking the bank.

Recipes:  Serious Vanilla Ice Cream  Coffee Granita  Key Lime Sorbet

Churn Baby Churn

Searching for the perfect southern-style biscuit, Alton Brown investigates flour and leaveners and turns to his Grandmother for a pointer or two...not to mention a few pointed comments.

Recipes:  Scones  Shortcake  Southern Biscuits

The Dough Also Rises

Host Alton Brown conquers ""rouxs"" and leads the way to lump free gravy.

Recipes:  Gravy from Roast Drippings  Sawmill Gravy  White Roux

Gravy Confidential

Host Alton Brown journeys to the center of the onion. After rediscovering a kitchen classic, and debunking the mythology of tear-free onion cutting, he emerges with a darned fine bowl of soup.

Recipes: French Onion Soup

A Bowl of Onion

Alton Brown dives deep into the watery world of fish and finds that with just three cooking methods under your belt, you can cook just about all of the critters.

Recipes:  Grilled Salmon Steaks  Pan Fried Fish  Striped Bass in Salt Dome

Hook, Line and Dinner

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

Pantry Raid I: Use Your Noodle

Alton brown heads to LA for a sack of rice, evaluates rice cookers, unlocks saffron and rewrites the rules for the most versatile of all rice dishes: pilaf.

Recipes: Rice Pilaf

Power to the Pilaf

Alton Brown delves into the dark world of chocolate, picks a pod, roasts some beans, questions mysterious guests, visits his shrink, makes a mousse and hits upon the ultimate chocolate recipe.

Recipes :  Chocolate Mousse  Chocolate Lava Muffins

The Art of Darkness

Alton Brown is out to prove that fruitcake shouldn't be the butt of holiday jokes any longer.

It's a Wonderful Cake

See what fondue has to do with football, make the best grilled cheese sandwich you have ever had and see why cheese is milk's leap to immortality.

For Whom the Cheese Melts

Watch Alton Brown show you how to shop, store, and prepare some apple classics.

Apple Family Values

Shrimp cocktail is not just for wedding receptions anymore.

Crustacean Nation

Mushrooms are mysterious no longer, Alton makes them a kitchen staple.

The Fungal Gourmet

Watch as Alton Brown creats the pie crust of his dreams.

Crust Never Sleeps

Watch as Alton leads us through the history and prep of our favorite bean.

True Brew

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

A Grind is a Terrible Thing to Waste

Alton wants to show that proper know-how allows everyone to make healthy, delicious and safe fried foods.

Fry Hard

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

Urban Preservation I: Jam Session

Pantry Raid II: Seeing Red

Desserts don't need to be difficult to create, and Alton is out to prove it.

Citizen Cane

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

Pork Fiction

Alton shops, shucks and shares the history and methods of the summer fave: corn.

Ear Apparent

There is no good reason that people do not make their own pickles. They are easy and delicious. Let Alton show you simple joys of pickling.

American Pickle

Alton explains the simple pleasures of mussels.

Mussel Bound

AB, in his second egg show, is out to show eggs don't have to be scrambled or an omlet.

The Egg Files II: Man With a Flan

Watch as Alton proves to us Americans that Duck can be a regular dish.

What's Up, Duck?

AB is out to show you can make a great meal with Thanksgiving leftovers.

Behind the Bird

Alton uses time travel to explain the mystery behind cookies with three kinds: the thin, the puffy and the chewy.

Three Chips for Sister Marsha

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

Flap Jack Do It Again

AB goes to court to defend butter against its bad wrap.

The Case for Butter

AB claims we won't be satisfied with pizza until we take matters into our own hands.

Flat Is Beautiful

AB takes us through what it takes to turn beans into a great meal.

Pantry Raid III: Cool Beans

Alton must pit his poaching skills against those of the evil ""Frenchman"".

Mission: Poachable

Alton makes what once seemed foreign into an understandable all American classic.

Tofuworld

Alton Brown gets inside a cabbage's head and comes out with a better understanding of what makes this potentially troublesome vegetable tick.

Head Games

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

Grill Seekers

Get the lowdown on wood chips and creating a simple smoker for fish.

Where There's Smoke, There's Fish

The scientific theory behind capturing meaty goodness in liquid form and why the pressure cooker makes great broth.

Pressure

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.

Fry Hard II: The Chicken

Host Alton Brown demystifies the buying, handling and cooking of the briny bug that put the surf into the surf-n-turf.

Crustacean Nation II: Claws

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

Ham I Am

Chocolate layer and sheet cakes are more American than apple pie, yet few of us ever bake them anymore. We're going to change all that. Shop for cake pans, learn everything you need to know to keep your foam from flopping and produce a heavenly cake.

Let Them Eat Foam

From ordinary chuck to sublime, melt in your mouth flavor: how to make the perfect pot roast without the pot.

A Chuck for Chuck

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.

Pantry Raid IV: Comb Alone

Meet the Count and discover the miraculous properties of Garlic.

The Bulb of the Night

Join Alton Brown as he debunks the many mysteries of mayonnaise.

Mayo Clinic

Don't be afraid, the store stuff can deliver the puff.

Puff the Magic Pastry

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

True Brew II: Mr Tea

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

Chile's Angels

Alton is working as a consultant on a low budget sci-fi movie. His job: make spooky, gooey gelatin molds. Since gelatin is one of the most powerful tools on the pantry planet, Alton's happy to comply, but he insists on making it taste real good.

Recipes:  Panna Cotta Brain with Cranberry Glaze  Spooky Edible Eyes  Sparkling Gingered Face  Cinnamon Cherry Heart

Deep Space Slime

Following a heart attack and near death experience, Alton takes Gods advice and gets seriously into oatmeal. Examine crock pots, make honest granola, learn about fiber & nutrition and make the universal baked dessert topping.

Recipes:  Granola  Overnight Oatmeal  Steel Cut Oatmeal  Haggis

Oat Cuisine

Crepes are a great wrap with a bad rap. Truth is, crepes are incredibly simple, versatile, and good eats. All you need is science, a good pan, and a limber wrist. Alton performs crepe technique for a live audience.

Recipes :  Crepes  Crepe Quiche Lorraine  Crepes Suzette  Mushroom Crepe Cake

Crepe Expectations

As the holidays approach Alton Brown ponders the perfect roast beast, meets with a butcher, comes to terms with aging, learns about ovens & radiant heat, discovers new ways to have fun with flower pots, and produces the ultimate carnivores delight.

Recipes:  Dry-Aged Standing Rib Roast with Sage Jus

Celebrity Roast

Alton Brown finds himself participating in a rather odd TV game show. The arena: a junkyard. The opponent: Chef Midwest. The ingredient: pork belly.

Recipes:  Bacon Vinaigrette with Grilled Radicchio  Scrap Iron Chef's Bacon  Honey Mustard Cure  Molasses Black Pepper Cure  Red Pepper Brine  Soy Honey Brine

Scrap Iron Chef

The aliens among us are eggplants and they are delicious?really. Learn to shop for and store different varieties of eggplant, evaluate bread crumbs, and celebrate the vegetable peeler.

Recipes:  Baba Ghannouj  Eggplant Pasta  Eggplant Steaks

Berry From Another Planet

Alton helps discover the secrets of cream cheese and its alter-ego marscapone. Conquer crumb crusts, buy into some pans, and produce both savory and sweet cheesecakes without a crack in site.

Recipes:  Savory Cheesecake  Sour Cream Cheesecake

The Trouble with Cheesecake

Alton finds himself catering a tailgate party for a group of folks out to catch a glimpse of a mythical sea monster.To commemorate the event, Alton prepares a menu featuring his favorite tailgateable sea monster: squid.

Recipes:  Squid Vicious

Squid Pro Quo

Alton gets the dirt on Dutch processing and the dead Dutch guy who invented it, choose a few powders then apply them to hot chocolate, brownies, sorbet and homemade chocolate syrup.

Recipes:  Cocoa Brownies  Hot Cocoa  Cocoa Syrup

Art of Darkness II: Cocoa

Hard or "winter" squashes confuse and confound for no other reason than there are so darned many of them. Learn how to shop, store, and cook a plethora of gourdy recipes, find out what's really up with beta carotene and why you need to buy a stick blender.

Recipes:  Butternut Dumplings with Brown Butter and Sage  Pumpkin Bread  Squash Soup

Squash Court

Learn what you can do to return Macaroni & Cheese to a table near you. Evaluate bakeware, noodle noodles, look into evaporated milk and of course?cheddar cheese.

Recipes:  Baked Macaroni and Cheese  Stove Top Mac-n-Cheese  Next Day Mac and Cheese "Toast"

For Whom the Cheese Melts II

No bivalve is more American than the clam nor is any other shell-dweller more versatile in the kitchen. Learn the ins and outs of clam identification, decide which ones to use where, buy a clam opening device and make a wicked chowder.

Recipes:  Radonsky for the New Millenium  Clams on the Half Shell with Fresh Mayonnaise  Clam Chowder

Send in the Clams

Alton, ever the Spud Stud, cooks up homey Potato Soup, creamy Potato Salad and a spectacular Swiss Rosti.

Recipes:  Leftover Baked Potato Soup  Cold-Fashioned Potato Salad  Potato Roesti

This Spud's for You Too

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

The Other Red Meat

Join Host Alton Brown to learn 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. AB even holds a quick lesson on the power of antioxidants.

Recipes:  Clotted Cream  Macerated Strawberries  Strawberry Pudding  Frozen Strawberries  Clotted Cream  Macerated Strawberries  Strawberry Pudding  Frozen Strawberries

Strawberry Sky

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

Artichokes: The Choke is On You

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.

Recipes :  Fresh Yogurt  Lemon-Ginger Frozen Yogurt  Tarragon Yogurt Sauce  Thousand Island Dressing  Herb Spread  Yogurt Cheese

Good Milk Gone Bad

The word "souffle" has instilled fear in cooks for ages. Host Alton Brown believes a strong dose of science is all that's needed to get control of your egg foam. Learn the ins and outs of the cheese souffle, and how to manage the heat in your oven.

Recipes:  Cheese Souffle

Egg Files V: Quantum Foam

Learn everything you need to know about making the best use of the biggest berry to ever be called a vegetable. Take a serious look at serrated knives, a strange and delicious sandwich and a tomato sauce that almost isn't.

Recipes:  Stuffed Tomatoes  Tomato Sauce  TBL Panzanella

Tomato Envy

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

Amber Waves

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

Recipes:  Chicken Liver Mousse  Guacamole  Hot Spinach and Artichoke Dip  Onion Dip from Scratch

Dip Madness

Host Alton Brown yearns for the juicy chop of yesterdayand he intends to get it. Visit the neighborhood butcher, pick up stuffing tips (no, stuffing is not evil) and learn more than you ever wanted to know about propane.

Recipes:  Stuffed Grilled Pork Chops

Chops Ahoy

The easiest pastry dough to make also happens to be the most versatile and delicious. Trouble is, Americans won's make it because it's got a scary name:pate a choux. Join host Alton Brown as he takes the steamy dough from cream puff to eclair and beyond.  Recipes:  Funnel Cake  Sweet or Savory Pate a Choux

Choux Shine

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

Recipes:  Broccoli Casserole  Curry Chicken Pot Pie  Garlic Shrimp Casserole

Casserole Over

Stuffed pastas like Ravioli are much loved but seldom made. Host Alton Brown intends to put that to an end by demystifying noodle and filling alike.The answer: Your ironing board.

Recipes:  Ravioli  Tortellini

Use Your Noodle II

Alton Brown's slaw-centric guest slot on a popular morning talk show turns into a strange and wonderful half hour of good eats.

Recipes:  Marinated Slaw  Asian Slaw  Beet Slaw  Coleslaw

Salad Daze II: The Long Arm of the Slaw

Host Alton Brown finds a challenge in his mail box: decipher a deceased family baker's famous yellow cake.

Recipes:  Cocoa Whipped Cream  Gold Cake

A Cake on Every Plate

Cake is dandy but let's face it, without frosting it's just sweet bread (not sweetbreads). Host Alton Brown builds a better butter cream then builds a layer cake from ground up...with tools from his local hardware.  Recipes:  Buttercream  Ganache  Writing Chocolate

The Icing Man Cometh

Long feared by baby boomers accustomed to being accosted by noxious red wedges, beets are good eats, or so says host Alton Brown who suggests one approach the ruby roots with an open mind and a good pair of gloves.

Recipes:  Beet Green Gratin  Glazed Baby Beets  Pickled Beets

Beet It

Since childhood, host Alton Brown's had a soft spot in his appetite for roulades, savory rolls of meaty goodness that look hard... but aren't...as long as you've got science on your side.

Recipes:  Braciole  Fish Roll with Compound Butter

Fit to Be Tied

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

Crustacean Nation III: Feeling Crabby

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

Alternative name: Zen and the Art of Omelet Maintenance

Host Alton Brown gets Zen with the simply delicious yet simply misunderstood king of egg applications.

Recipes:  Omelet  Omelet for a Crowd  Frittata

The Egg Files VI: French Flop

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

Recipes:  Blueberry Muffins  English Muffins

The Muffin Man

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

True Brew IV: Take Stock

Host 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.  Recipes :  Breakfast Sausage  Italian Sausage

Sausage: A Beautiful Grind

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

Recipes :  Sirloin Steak  Skirt Steak

Raising the Steaks

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. Pouch cookery may have ancient origins but it may just be the key to your future food.  Recipes :  Ramen Shrimp Pouch  Red Snapper en Papillote  Salmon Fillet en Papillote with Julienne Vegetable  Stone Fruit Pouches  Vanilla Sugar

The Pouch Principle

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.  Recipes:  Bulgur Gazpacho  Wheat Berry Tapanade  Mushroom Wheat Berry Pilaf  Steamed Couscous  Basic Cooked Wheat Berries  Cherry Couscous Pudding

Ill Gotten Grains

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

Recipes:  Chocolate Taffy  Acid Jellies  Peanut Brittle

Tricks for Treats

Long typecast as a character actor on the culinary stage, this longsuffering root is finally ready for a star role, and it's not in Silence of the Yams.

Recipes :  Sweet Potato Waffles  Sweet Potato Pie  Chipotle Smashed Sweet Potatoes

Potato, My Sweet

Santa Claus is coming to town, and unless Alton Brown can bake up the perfect holiday cookie he's going to find himself on the wrong end of the big guy's list. Join AB for an evening of cookie baking basics, frosting food science, and maybe a little reindeer wrangling.

Recipes:  Sugar Cookies  Royal Icing  Chocolate Peppermint Pinwheel Cookies

The Cookie Clause

Where ""Spice Trade"" took on the seeds, bark, berries and fruits we grind onto our foods, this show focuses on the wide range of greenery that can add depth and dimension that make Good Eats better. Plus, learn how to set up your own container herb garden.

Recipes:  Tarragon Chive Vinegar  Parsley Salad

Herbal Preservation

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.

Recipes :  Broiled Salmon with AB's Spice Pomade  Vegetable Curry  Curry Powder Blend  Dried Pear and Fig Compote

Spice Capades

Just in time for the big game, a show all about food best consumed in a lazy-boy: real, honest to goodness corn dogs and basket burgers (those little single bite burgers that are so darned good).

Recipes:  Corn Dogs  Mini Man Burgers

The Man Food Show

It turns out the secret to producing the archetypal American candy doesn't lie in the power of chocolate but in the power of crystals. Host Alton Brown helps you to grow your own.

Recipes:  Chocolate Fudge  Peanut Butter Fudge

Fudge Factor

Host Alton Brown explores the origins of ingredients, decodes culinary customs and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he'll bring you food in its finest and funniest form.

The Best Seasons of Good Eats

The Best Seasons of Good Eats

Season 4

Season 14

Season 1

Season 2

Season 3

Season 5

Season 6

Season 7

Season 8

Season 9

Season 10

Season 11

Season 12

Season 13

Season 15

Season 16