Alton Brown Cooks Food

Reclaiming childhood and risking it all for white dress shirts everywhere. Also, it's in its own freakin' bun! Alton Brown explores the surprisingly complex history of the sloppy joe, from Iowa taverns to Havana bars. Learn to make delicious

6,000 HP diesel engines, sonar, frozen fish bricks and advertising sea captains. How a food we didn't even know we wanted came to be - and a rebooted version of a culinary classic. FISH STICKS! Explore the history behind frozen fish fillets and learn a technique for making a refined, homemade version from scratch. The process covers selecting cod, breading for maximum crispiness, and deep frying to perfection. A unique custard-based dipping sauce is also featured.

Well, there's a first time for everything, right? Who better to have drop by for a hang and a cook than Youtube's very own GUGA! Alton Brown hosts Guga to test unconventional cooking methods using custom-built industrial equipment. Together, they explore high-heat techniques for preparing various meats and vegetables. Witness unique culinary experiments utilizing massive heat guns and rock-and-roll lights to achieve distinct cooking results.

Poundin' our meat into something SPECTACULAR.

GOOD MORNING! I'm making pancakes. You guys should also ABSOLUTELY make some freakin' pancakes. Learn to create a custom dry mix for reliable, homemade breakfast staples. Discover precise techniques for mixing batter to ensure the fluffiest results every time.

Recently, I spent some time shooting some REALLY exciting stuff with Babish. Like, epic stuff. You guys are going to have to wait a few weeks for those. In the meantime, here is a little impromptu fun we had. An appetizer to hold you over. Alton Brown welcomes guest Andrew Rea to explore a questionable culinary creation utilizing a vintage panini press. Together, they prepare a unique sandwich while discussing the historical origins of picky eating and childhood food marketing.

Before mankind had mechanical refrigeration, food had to be preserved by other means - dehydration, fermentation, pickling and SMOKING. Discover how to build a functional smoker using simple household items. Learn the necessary preparation steps for trout before applying smoke for flavor.

I decided to visit the ‪@bingingwithbabish‬ lair and play a little game. Everything was super calm and went exactly to plan, obviously. Alton Brown and Andrew Rea engage in a creative culinary challenge involving mystery ingredient baskets. The duo navigates the kitchen, swapping components and negotiating trades to prepare an improvised meal together under a strict time limit.

Babish and I have a chat about the future of food. Replicators? Dehydrated pizza? I introduce him to some interesting options (yea, I just wanted to feed Babs some bugs). OH, and we cook it in my MEGA-WOK. Alton Brown explores sustainable protein alternatives by cooking insect-based fried rice in an experimental, high-heat mega-wok alongside guest Binging with Babish. They discuss the future of global food security while testing whether traditional stir-fry techniques can make unconventional ingredients appealing for a culinary tour.

Finally off of the bus and back in the kitchen! Let's take a look at an old recipe of mine and an even older recipe from Toll House. The result? The Chewy 2.0! Alton Brown explores the history of the classic Toll House chocolate chip cookie recipe and its scientific components. The investigation into ingredient functionality, such as butter emulsions and flour types, leads to a refined approach for achieving a distinctively chewy texture.

This week on ABCF we proclaim that dip's do NOT sing backup. There will also be a brief Julia Child impression and daring walks across white carpet. Alton Brown explores the culinary mechanics of dips, defining the essential characteristics that distinguish them from sauces and dressings. Through the preparation of two contrasting recipes, Alton Brown demonstrates techniques for creating a classic onion-based dip and a rich spinach artichoke alternative, focusing on achieving the perfect consistency for serving.

This week there's an unexpected squid, I say some funny words and finally show you my raw only fan. Oh, and there will be some facts. Alton Brown explores the complex world of poultry labeling to help shoppers distinguish meaningful standards from marketing fluff. The demonstration continues with a breakdown of chicken anatomy and the technique of spatchcocking to achieve superior roasting results.

My culinary liquid of choice. A complex colloidal dispersion capable of being converted into sauces, custards, gels, baked goods and myriad more. I'm still working on the martini, but let's start with cottage cheese and cheesecake! Alton Brown explores the culinary science and history of cottage cheese, explaining the role of proteins like casein. Alton Brown demonstrates the process for crafting fresh cottage cheese from scratch and shares an unconventional application for the ingredient that highlights its versatility in home cooking.

I have a staring contest with a red snapper then accidentally close the oven door on its head. Oh, and we take about how to deal with WHOLE FISH. Alton Brown demonstrates how to cook a whole red snapper using a unique salt-crust technique. This method aims to maintain moisture and flavor while creating a distinctive cooking environment within the oven, providing an alternative to grilling, frying, or broiling.

This week I tell you I am NOT suffering from aichmomania, there will be bad puns, a whole lot about knives and which end is the ouchy bit. Oh and we will make some really great salsa. Alton Brown explores essential culinary knife skills, covering proper anatomy, maintenance, and storage techniques. This guide focuses on selecting and handling cutlery effectively while demonstrating the fundamentals of preparing ingredients for a fresh salsa.

This week we make my favorite partially frozen aerated sweetened flavor-bearing multi-phase food system. A little chat about vanilla too.

This week we're going back nearly 3 decades. Good Eats Season 1 Episode 1. Let's talk salt, primal cuts, induction cooking and pan compatibility. Oh and we're going to cook RIBEYE.

Guys - our side game is losing its luster. This week I offer my take on my holy trinity. How I make them and of course, a wee bit of their history. We'll also take a quick peek at the secure vault where I store my MOST dangerous items.

Alton Brown explores the scientific and culinary nuances of preparing hard-cooked eggs. By examining egg anatomy, precise temperature control, and efficient cooling methods, Alton Brown demonstrates techniques to achieve perfect results, including tips for handling imperfections and enhancing flavors in egg-based dishes.

This week Alton does an accent, discusses VOC's, chats about bourbon and says the word "gestalt" a few times. OH, and let's make a mint julep.

This week I interview a cyclospora and he watches as I turn his friends into soup. Oh and a quick chat about blenders and white pepper too!

This week let's talk about powdery seasoning concoctions, buttery sauce and I tell you I HATE air fryers. Then I make one. Also, WINGS.

This week we talk about the science and composition of moo juice, my 6th grade culinary breakthrough, a secret ingredient and look into the definition of "pudding". Oh and we make some pudding. The chocolate kind.

This week I decided to let you see me go full nerd. I hypothesize, test, tweak, measure and take lots of notes. So here is a little peek at how the sausage.. erm.. chicken gets made.

This week let's talk about a sometimes overlooked item. One that even now is CHEAP. Several side convos about chili crisp and peelers. Oh and I tell you about smacking my zucchini all summer long.

This week I intend to correct a culinary sin. Let's take a look at the parts list of a traditional meatloaf, talk glaze and chili-E vs chil-I.

This week let's talk about these recessed cubes, how their roots stretch back more than 1,000 years, irons and maple syrup grades. Oh, and we make waffles MANY ways.

Let's chat about a dish I see as the pinnacle of eco-dining. The poster dish for Creole New Orleans cuisine. As always, a bit of history as well as an old photo of me.

This one is a doozy. I build contraptions, do a French accent, talk mixtures & emulsions, get accosted by my lawyer, chat about stick blenders, take a field trip to South Carolina and dive deep into the history, origins and science behind... MAYONNAISE!

Not so much a dish as it is an equation. When properly applied, it can morph many an inedible into the sublime. Let's choose to spend time over money, talk dutch ovens and bid one another adieu.

I can't believe I almost went on the road for five weeks without re-batching for the holidays! Disaster averted.