If you're a Good Eats fan, you've seen Alton do it all. Although hard to believe, he does have some help when it comes to creating each episode. Join us "Behind the Eats" as the Good Eats crew reveal their thrilling, compelling and sometimes hard to believe behind the scenes secrets.

Alton begins a new series focusing on the basic but often neglected simple fare of America. First up is the spinach salad. Popeye's favorite vegetable needs only a few additions to become a top-notch salad. Also, salad spinners to make your head spin. Recipes in this episode: - Wilted spinach salad with bacon dressing - Cold spinach salad with bacon and egg dressing

The power might be out but that doesn't stop host Alton Brown from breaking out the cast iron and using his hearth and his grill to whip up some very good eats. Recipes : Knead Not Sourdough Dutch Oven Cherry Clafouti Dutch Oven Hoecakes

Alton Brown makes the argument that Italian food was actually invented in America, and that Chicken Parmesan is the dish where it all began. Yet, an Italian canned tomato makes it all possible.

Ancient American grains like amaranth, chia and quinoa are making a comeback due to their versatility and nutritional content. Alton Brown shows how to make the most of these very old kitchen newcomers.

No matter how good of a cook you are, sooner or later your seafood is going to let you down. Alton Brown has the sauces that will save your dinner every time.

The last decade has seen a lot of change in the food world, but no device has made more of a difference than the immersion circulator. Alton Brown makes an argument for having one in every kitchen by featuring dishes such as perfect rump roast, cheesecake and a killer liqueur.

Alton Brown takes a deep dive on one of the most internet-famous dishes of the decade by way of a famous film from the 1940s. Along the way, Alton talks through preserved lemons and homemade harissa.

Alton Brown resuscitates the languishing tradition of the "icebox" or "refrigerator" cake. These no-bake cakes were all the rage in the 1950s, but they’re ready for a pastry redux.

One of America's most storied sandwiches gets a historic rethink and a technical do-over, from the oysters to the bread and everything in between. Alton Brown also makes an argument for shucking.

Alton Brown journeys through the history and science of the greatest of all raw meat dishes: steak tartare. But first, you have to promise to never make it. Right? Right. Oh, and there's poke too!

Alton Brown tells everything you need to know to get dates into your culinary life, including three recipes for the 1960s classic “Devils on Horseback” and a very “scrummy” Sticky Toffee Pudding.

First the pandemic, then the zombies, then the nukes and now: desolation and a giant dinosaur-thing. Luckily there are still plenty of yeast in the air, and Alton Brown proves that with a wild sourdough in the kitchen, the post-apocalyptic world can still taste good -- and he makes cheese crackers and waffles to prove it.

Alton Brown shares three turkey recipes to make year-round.

Alton shares the low-alcohol, flavorful secret to handling the holidays

Alton Brown delves into the history and techniques of making latkes.

Alton tackles bone marrow and delivers everything you need to know to enjoy “God’s butter” at home.

Alton opens all-new dimensions of coffee enjoyment with an exploration of cold brew – and no, iced coffee isn’t the same thing

Not all great breads come from the oven. Host Alton Brown takes on two very different fried breads, each with a twist.

The best way to cook fish: Put it back in the water ... in a bag!

Alton takes on bibimbap, the famed "mixed rice" dish of Korea.

Alton delves into dried seaweeds and why they should be in your pantry.

Host Alton Brown dives into the history, science and technique of making "real" bagels at home.

When civilization crumbles, who ya gonna call to help get good eats on the table? Lactic acid bacteria, of course.

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