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Leather - GQ - Leica0051-editAlton Brown’s flair in the kitchen developed early with guidance from his mother and grandmother, a budding culinary talent he skillfully used later “as a way to get dates” in college. Switching gears as an adult, Alton spent a decade working as a cinematographer and commercial director, but realized that he spent all his time between shoots watching cooking shows, which he found to be dull and uninformative. Convinced that he could do better, Alton left the film business and moved north to train at the New England Culinary Institute in Montpelier, VT. Soon after, Alton tapped all of his experience to create Good Eats, a smart and entertaining food show that blends wit with wisdom, history with pop culture, and science with common cooking sense. Alton wrote, produced, and hosted the show for 13 years for The Food Network.

Brown has written seven books including “I’m Just Here for the Food” (Stewart, Tabori & Chang, 2002) which won the James Beard Foundation Award for Best Cookbook in the Reference category, in 2002 and the massive three volume companion to Good Eats, each of which made the New York Times best seller list.

Good Eats was recognized as a Peabody Award winner in April of 2007, a distinguished prize presented for excellence in broadcast news, education and entertainment. In 2011, Brown was awarded his second James Beard award, this time for outstanding television host.  Cooking Channel airs the series approximately sixteen times each week.

Brown’s newest show for Food Network is Cutthroat Kitchen, a slightly twisted game show that Brown refers to as “evilicious”.  He has also mounted a traveling road show called the “Edible Inevitable Tour” which will be launching on its first national tour in the fall of 2013.

Brown lives near Atlanta, Georgia, with his wife and daughter.  He likes flying airplanes, riding motorcycles and can hold his own on both guitar and saxophone.  He has a Nobel acceptance speech all ready and in his wallet.

Food Network Shows: Good EatsIron Chef AmericaFeasting on Asphalt, Feasting on Waves, Next Iron Chef, Food Network Star, Cutthroat Kitchen


Add yours
  1. 1
    Rance Miller

    Congratulations, you made it to the TOP…. You were (are) an answer in todays New York Times Crossword. It don’t get any better than that! Wow, right up there with “Hawaiian Goose” and “Home of the Taj Mahal” Good going.

  2. 2
    Marc Barringer

    Mr Brown (hoping you {or minions} check this…. You mention being a Scout. Well, would it be possible to get congratulatory letters from you for two Eagle Scouts who are fans?

  3. 3
    Diane Martin

    I saw Alton’s show on Sunday, Nov 16th , and he made a dish that he called Brussels Sprouts Slaw and I can’t find the recipe anywhere, in fact I can’t find that whole TV show listed. I would love that recipe if possible. Many thanks, Diane Martin

  4. 4
    Paula Filar

    Hi Alton,
    I don’t know if will reply. I sure hope you do, since I consider you the expert on knowing what is behind cooking success and failures.
    I would like to ask about one of my failures today. After making homemade cannoli’s for generations and personally for over 50 years, I had to toss out my very first ever batch. However, testing what went wrong leads me to this very specific question.
    The recipe is: 8cups flour, 1 tsp salt, 1tbls. ground cinnamon, 4 eggs, 1/2 cup sugar, and 8 heaping teaspoons of crisco (not liquid).
    and 1 1/2 cup red wine. The variables are the crisco, which is measured with a service spoon and eyeballed, and the wine, which is added at the end and varies based on how the dough feels. I let the dough set from anywhere between 30 minutes and 1 hour prior to rolling. One rolled they are fried in a commercial deep fryer at 390 degrees.
    Sometimes the shells come out really bubbly, sometimes just a few bubbles. Can you tell which ingredient makes them bubble?
    I cannot figure out what I can not get a standard when making them.
    Thank You.

  5. 5
    Eric Pedersen

    I want to cook our turkey in the mold of the “Romancing the Bird” episode of Good Eats but I have to cook it on a gas grill. Do I need to adjust cooking time or temp from the oven based instructions?

  6. 6
    Naomi Nelson

    Hey, Alton. I have a great idea! What if you put Alex Guarnaschelli, Amanda Freitag, Rachel Ray, and Ann Burrell on Cutthroat Kitchen! I am 12 years old, in 7th grade, and love the show. You are my mom’s favorite. We love Cutthroat Kitchen and will never miss an episode.

  7. 7

    Miss new shows on Good Eats but 2 thing’s I cound never figer out no matter how many times I view them is for 1 why you what Egg White Forme in the Mix to make EGG NOG Ice Carem; and of cores Cupcake 1 word and Cup Cake 2 words.

  8. 8

    We’re the family who left the hot pepper jelly and sweet basil jelly for Alton and his family at the Washington DC show at the Warner. Just wanted to say how much we enjoyed the show! The tickets were a wonderful present from my husband. We have received so many hours of enjoyable education — and laughter — from Alton over the years. The tour was such a wonderful extension of that! Happy holidays to you all.

  9. 9
    Linda Mitlyng

    I want to say “thank you” for good eats! I have always loved cooking and baking, and had an awesome teacher (aka my mom). You are my mentor. I have learned so much for your show, especially why food reacts differently with different techniques. My absolute favorite though, that is a staple is lard. I make my own lard for baking and cooking. The segment you had on that was awesome. I also take all the little bits of meat off and save them. I make chorizo or Italian sausage with it. I also save my bacon grease for cooking. Makes awesome popcorn.

  10. 11
    Rebecca Huff

    I honestly don’t know if this message will truly reach you. But we are hoping that it does!! Anyways, let me start by saying that my husband and I are HUGE fans of the show Good Eats, wish it was still making episodes. Now that I’ve got that out of the way, I was hoping that (proving this actually reaches you) you could e-mail me a really good, hopefully not to invasive, Chicken Alfredo recipe. In all reality we just want the Alfredo sauce…my husband and I love to make things from scratch. And that’s the one recipe that we have difficulty finding that we are satisfied with. Thank you.

  11. 12
    Stephanie Huber

    Hello Alton,

    I want to start by telling you what a profound impact you have had on me and my family. It was probably around 2003 when I discovered your show “Good Eats”. I suggested it to my husband and he became a fan soon after. I had guessed he would appreciate the scientific approach you took as well as the brand of humor running through it. Over the next couple of years, he gradually took over the cooking. We are all better off for it. I always found it a chore while he actually enjoys it.
    It’s hard for me to imagine that you have a bigger fan. He has watched every episode of your show multiple times, has put together a binder of many of our favorites of your recipes, he follows you on twitter and we had tickets to your show in Indianapolis early in November.
    Now we get to why I’m writing. On October 15, he was traveling for business and was in Peachtree City Georgia, when he was crossing a street and was struck by a speeding motorcycle. He was at Atlanta Medical Center for 3 weeks and a little over a week ago he was brought by air ambulance back to Indianapolis where he can still expect several weeks before he gets to go home and months more after that of rehab before he’s likely to be near 100%.
    It was probably a week past the date of your show at Clowes Hall when he realized we had missed and it was just one more blow. If you could send him a brief message it would cheer him up immensely. His twitter is @philhuber442 (you have actually retweeted him once or twice).
    Thanks again, Stephanie Huber

  12. 13
    Joan Carr

    A question: Will a wine marinade kill salmonella on raw chicken? I have never had any interest in cooking before I retired. Playing catch-up now. Thanx

  13. 15

    Hey Alton, I love the rub from your Good Eats episode on cooking ribs in the oven. I was wondering if there was some scientific reason for the 8:3:1:1 ratio or what the history behind it is. Thanks!

  14. 16
    Amber Howard

    I have a question for you. I have tried to cook about four different bread recipes I can’t seem to make it cook all the way though. We live in northeast Louisiana so its probably not altitude, but honestly I have no idea. Thank you for your time, Amber.

  15. 17
    Denise Perkins

    My son, Gunther, is a huge fan of yours! We love to watch Cutthroat Kitchen and still watch episodes of Good Eats. Gunther has recently completed the requirements for the rank of Eagle Scout. It is customary to ask for letters of congratulations to be presented to the new Eagle Scout at their Court of Honor. Gunther would be thrilled and honored to recieve a letter of congratulations from you! If you are willing to do this for Gunther I will be glad to send you all the necessary information. Thank you so much for your time.

  16. 18

    I just watched your show on lamb braised in wine. I think I could do a lot with that and deer but that is not the question I wanted to ask… In one scene in the garage you have an old Honda that looks like new, 74-75? I’m guessing 350cc – it doesn’t show much of it. I rode those bikes when I was young and the newer ones just aren’t the same. If you wanted to sell it, I couldn’t afford it. Obviously a lot of work went into it or you just got lucky. I’d love to hear the story. I know you get all kinds of nuts asking you things but I’m a special nut. Not special “stop eating the glue” but that motorcycle just brought back so many memories and I thought I’d try bugging you about it. Also love your show. Learned more on there than I did in 12 years of high school. I also read some of your bio. I knew you were smart but a multi-tasker too. Please feel free to answer even if it’s to tell me to go jump cause you don’t have time for this.

  17. 19

    Concerning whisks, you said on a show that there is no need for the silicone coated whisks, that a good set of non stick cookwear should be able to hold up to the metal whisks… Well, I get scratches on mine, and only use silicone or wooden utensils!

    Is there a reasonably priced set of cookware that you could recommend? Being on a fixed income, I can always ask the kids, Christmas is coming, lol!

    Love your show, I cook mostly homemade, less expensive to prepare, and tastes better, too…

    Thank you, Cheri in Missouri

  18. 20
    Patrick Frey

    Hi Alton, I just read an article you did an interview for. The article was a small surprise to me, but did not shocking to me as to who you are. I read that you are a Bible believing Chirstian. I don’t find to many of us in the culinary world. I was very happy to find out that you are a Christian, and wanted to wright to be of an encouragement to you, and your family. I have been in the culinary field since I was 16 years old, and I know am 24. When I was 18 years old, I started cooking with the Detroit lions NFL team, and last year did some privet Chef work for Nate Burleson and family(wide reciver for the Lions at the time). I now have moved on from there, and am a sous chef with Sodexo food service for Grace lake corprate head quartes. Every day through work I tell and show everyone I can that God is the reason for who I am, and how I work. He has guided me through many things, and placed me in the positions I work without a question. I am truly blessed by God. I really want to thank you for taking a stand for Christ, and being devoted to him. If you would ever think of guiding a culinary career for him, and or do any work with culinary for Christ in any way. Please let me know if I can help. I have been trying to find a strong way for a long time. Yet the least I can do though is be an encouragement to people like you .
    Thank you
    Patrick Frey

  19. 21

    Actually Alton I’m a huge fan of your shows. I was wondering do you recommend flash frozen salmon. If so what is the best way to defrost them. They seem so water logged when I defrost them. Any tips and tricks.

  20. 22

    I doubt you’ll ever read this but I just had to let you know that it was your interview on The Nerdist that helped inspire me to quit being miserable and do something that I enjoy for myself.

    Thank you a million times.

  21. 23
    Joseph Nigrelli

    Took 2 of my children to the Indy show at Butler University. MY 17 year old son wants to get into culinary school and you inspired him. My 13 year old daughter thinks you are funny and cute. Thanks for a clean and very entertaining show. Love the pizza oven. You make cooking cool and uncomplicated. It was money well spent and I would do it again in a heart beat. FYI….Yeast sock puppets rocked. Thank you sir.

  22. 24

    Caught the show last night at Butler University. Amazing stuff! Highly recommend the show to EVERYONE.
    Looking forward to cooking my steaks on the coals and watching “Good Eats” on the web. Btw, my two teenage daughters loved the show as well. “Chickens Fingers” was their favorite part. They actually asked me if I saw “the look” when they were little. I informed them that I still do. My wife confirmed this ability.

  23. 25
    Terry Chissoe

    My wife & I are both big fans. On one of your shows you said you were a big fan of propane. We are getting ready to build a house and wondered why propane over natural gas?

  24. 26

    Hello, I love your show, i’m so glad your show is on netflex now! Kudos for being proud christian. So, I know you have probably been asked this a million times, but do you have any plans on writing a book on how you lost weight? I don’t believe that there is a book that you have written about this yet, I have been looking on line. If you have not began to write a book you really should! any info please. Thanks!

  25. 27
    Beth Dewey

    My question is, I’ve noticed that you use kosher salt all of the time. Why? Either I missed the explanation or I you have not provided uh one. I’ve been watching Good Eats on Netflix. I love your episodes about basic cooking and all of the history that you incorporate. Cable TV is uber expensive so we just subscribe to basic cable and that is even over $40 a month now, so I have to get my fix of the Food Network at hotels when I’m out of town… bummer. So glad your on Netflix.

  26. 28

    Hi. I am also very interested in finding a recipe for gluten free bread that will actually satisfy my spoiled taste buds. I grew up with my Mom making homemade bread regularly! She can make bread effortlessly without a recipe and at 86 years young she still does! She’s amazing! Sorry, I had to brag a little.
    I also bought America’s Test Kitchen Gluten Free Cookbook. I tried some of their bread recipes. They were ok and this was from America’s test kitchen. It would have been easier to buy Udi’s sliced white bread for something that was just ok. Since I have been spoiled with the wonderful taste and texture of homemade (flour) bread, it is very difficult to find gluten free bread that comes even slightly close to it. Is there any mix of ingredients that can replicate that gluten goodness? I know that gluten free bread will never be like flour yeast bread. That is my dilemma, but I am not alone. This is why I’m writing (begging) to ask you if you’re up for a challenge? The challenge is to find the right ingredients that would react the way gluten would when making bread?” Can you deduce a gluten free formula/recipe and hopefully give your fans something America test kitchen couldn’t? I wait with bated breath! Thank you for considering gluten free bread as a topic for Good Eats.

  27. 29
    Jennifer Smith

    Dear Chef. I was watching again your show on pot Pies. I do love your puff pastry but I am allergic to whole wheat and wanted to ask you what I can replace the whole wheat flour with that wont hurt the puff pastry. I was thinking pastry flour but I dont know. Thank you Chef.

  28. 30
    Howard Kay

    A scientific question:

    Occasionally (v. rarely) I see a recipe for a yeast-raised dough that includes a modest amount of sugar (typically < 1/3 cup) in some form–either table sugar or honey.

    But that seems to me illogical. Wouldn't the yeast digest the (readily available) sugars first, before breaking down the starch? In a typical dough recipe, would there be any detectable sugar left in the finished product? Or maybe the sugar acts in some other way, e.g. texture?

    Further support for my belief that the sugar is there erroneously is the following:

    1. Even in those recipes that do call for sugar–challah is a classic–the amount varies significantly from recipe to recipe.

    2. Interestingly, doughs for products we think of as sweet–buns, other yeast-raised pastries, raisin bread–never seem to contain sugar.

    Of course, this is easily testable, in a blind taste test. Which I have not done yet.

    I'd appreciate any thoughts anyone has on this.

  29. 31

    There is a lot of food science to making gluten-free foods more than just edible. The America’s Test Kitchen book “The How Can It Be Gluten Free Cookbook” is the only cookbook that is more than just recipes. Their taste tests, food advice and ingredient substitutions are great information. But I need someone who can give me the in depth food science to be able to cook food that my daughter won’t feel is punishment for having a wheat allergy.


    Beyond one of your articles about Celiac disease, here on your site, I haven’t been able to find anything you might have done on gluten free foods. Will you do some shows about cooking gluten free? I’m sure the Nobel committee will add this to their consideration.

  30. 32

    Is there any way to get clips of just the food science portions of “Good Eats” that I can use in my classroom for chemistry/biology? I like those bits and find them to be easy to understand with simpler language for my students, but I do not have the money to purchase every season of “Good Eats” on DVD even though I probably would like them.

  31. 33
    Leah Smith

    Alton Brown is pure and utter genius. It is that simple. The science he uses in his recipes baffles me. My husband was once a chef but unfortunately didn’t make it the career he always desired. This man has always been his idol. Alton was in Des Moines last night and while we could not get tix, we are definitely sending good vibes his way. You inspire us all the time Alton. Thanks for keeping the food alive in our homes!

  32. 35

    I have a question Mr science, lol, why is it food cooked in a cast iron pan seem to have a deeper flavor than say in a non stick pan?

  33. 36
    Judi, maker of 50 Thanksgivings

    Dear Alton Brown PLEASE HELP!!!!
    I, like thousands of others, make your Award Winning Thanksgiving Turkey. Never fails!
    Now PLEASE HELP! Can you tell us how to adapt it for an 18 – 20 pound bird. I know a better option is to make two smaller birds or add a turkey breast, but this is just not OK here. There must be hundred – no thousands – of folks out there with the same question.
    Thank you, Alton.
    Judi (Celebrating 50 years of making Thanksgiving Dinner.)

  34. 37
    Matthew Lamberty

    Does Chef Alton Brown work with new talent to create new business concepts? If anyone can help me a disabled get a meeting with Chef Brown that would be awesome! Go creativity!

  35. 38
    Paul Anderson

    I have been wanting to collect the shows for my own viewing. Amazon has a couple of the seasons. Guess what? At $159.99 for season 1, I will pass. The show is good, but not that good, and I have been an Alton Brown fan for years.
    Mr. Brown, I can download much of your TV series off of the Internet. I actually wanted to do the right thing. However, Amazon has Iron Chef America season 9 for $29.99. I have no interest in purchasing that, though I would be interested in purchasing the subtitled Japanese seasons. Still and yet… $159.99 for a season of Good eats? Something is really wrong.

  36. 39
    Ken Deats

    Loved “Good Eats,” a sometime silly but information-filled show that taught me the basics behind many cooking techniques. I’m sorry you have entered the “food game show” genre, as I am not part of the 47% who enjoy this sort of nonsense, but you’ve given me many fond memories from GEs. Perhaps reinvent a “real” cooking show like GE but without the hand puppets.

  37. 40
    Ross Statham

    Thanks for a very interesting and entertaining series of shows– my wife and I also live in metro Atlanta, and I noticed that you took your private pilot “solo” ride on June 25, 2007– two days before I took mine in Gainesville, Georgia. Cheers!

  38. 41

    I just watched the Good Eats Turns 10 special on Netflix, and wondered about Mr. Brown’s sister, Marsha. I could swear I’ve seen her on TV before, but neither his IMDB, Wikipedia article, nor any Googling of “Marsha Brown,” results in who she is beyond possibly a restauranteur.

    If she’s his sister and not a character for the show, would it hurt to give a short mention somewhere? I think I need to rewatch that episode’s credits to see if she was at least recognized in them.

  39. 42
    Dr. Richard Periut

    I’m wondering when Alton is going to do an episode on Cuban cuisine? After all, he did one on Indian, and it’s one of my favorite recipes which I often cook. I would start with Ropa Vieja (but made with veal brisket instead of beef; more delicate.) Classic Cuban black beans. Rabo Encendido (Oxtail Stew Cuban style.) and finally Moros & Cristianos (Moors and Christians) which is White Rice Mixed with Black Beans. As a side, Tostones, and/or Platanos Maduros Fritos: Fried green plantains which he did a show that included that, and fried ripe plantains. There are dozens of more, but these are the most common that we Cuban Americans like to eat. Keep up you genius Alton, your Good Eats shows are such an immense pleasure to watch, and one of the most educational! God bless you and your family!

  40. 43

    Every time I watch Good Eats, I’ve thought, “I bet he’s a Christian.” I did a search online and it would seem to be true. Thank you for being the kind of Christian that reveals God in his life without having to say a word about it. Now that’s class.

  41. 44

    Good eats and Feasting on Asphalt are my favorite shows.
    I’m sooo bummed I can’t go to your road show here in Cincinnati. I’ve wanted to see the show for a year. Can you stop by the Kroger General office on Friday so atleast I get to meet you? It’s only a couple of blocks from the theatre?

  42. 45

    Just wanted to say what a HUGE fan I am! I have been told that I am ‘borderline annoyingly methodical’ which I’m not sure how big of a compliment that is but anyway… Good Eats is the exact show for me. I learn more than 1 thing every time I watch (understatement) & I now have a list of things to try in the kitchen to keep things (my family) diverse, tasty and happy. Thanks so much for the inspiration and know how! I just wish I could ‘jam’ sometime with you, musically, although culinar-ily would be fun. I have been playing guitar for around 15 years and recently have been experimenting with mandolin and banjo. I am a midwesterner btw ;)

  43. 46

    Hello Chef Brown,

    I am 9 years old and love to cook! I like to watch Cutthroat Kitchen and had a couple of ideas I’d like to share with you.

    I thought why not have one of your contestants roller blade the entire round. It can be used on any dish.

    I also had another thought to make one of your contestants use a tiny spoon and cheese knife the entire round – no other utensils.

    If you like the ideas just email me back.


  44. 47
    Kristen Doogan

    Mr. Brown, you are my go to chef for recipes that include food I actually have in my house. But now I need some extra help in the knife department. My husband has requested a good set of knives and I confess I don’t know where to start. I’m guessing the kinds of knives you use aren’t the kind you can pick up in the kitchen gadget aisle at Target. What would you say are the most important knives an at home chef should have? I am fully prepared to spend some money to get quality pieces and I do realize that whatever I choose will need to be cared for and sharpened by a pro…not just thrown in a drawer and used all nimbly pimbly. Any help would be greatly appreciated!

  45. 48

    Started the Alton Brown non-diet eating plan a little two weeks ago and have noticed three things…..
    1. I feel better
    2. My weekly food bill dropped significantly since I have been cooking at home.
    3. I’ve actually lost a few pounds….Wow!!
    Thanks for screwing my head on right and reinforcing the non-diet / life style approach to eating healthy and taking off the unwanted pounds.
    Alton, your are my hero!!!! Love the show(s) and all that you represent with you zany but brilliant approach to all that you do. Keep up the great work!!

  46. 49

    I am getting ready to redo my kitchen and I remember an episode Alton Brown did where the KitchenAid mixer had its own cabinet. I MUST have one of those. Can anyone direct me to that episode (a few years back) where I can review how this was done? Thank you!

  47. 50

    Hey Alton, what ever happened to Steve Rooney a.k.a. the Mad French Chef? Why’d he just disappear from the Food Network? I have to say, it must have been almost 15 years now, but I miss him.

  48. 51
    Len Findley

    My wife and I are huge fans. She has seen every good eats and I cannot get enough of ck. We saw your show in pittsburgh. How can I get her an autographed copy of your book?

  49. 52

    On your podcast, can you discuss cooks tasting their food and then putting the tasting spoon back in the dish. It seems to be much more common on TV these days. I realize there is probably not a big chance of coming down with something, but cooks are always talking food safety for surfaces, gloves, freezing, washing hands, etc. This seems inconsistent and is disgusting to those of us who don’t believe in double dipping. Why not advocate good food tasting practices and enforce it on the network? Cheers

  50. 54

    Hi there. I just watched “Good Eats” for the first time in many years on Netflix and I was left feeling very thankful for it and AB. After watching the show I was left with the realization that most of my techniques, quirks, and style of cooking are based on Alton’s ways of operating. What is second nature to me now had to be learned and observed and practiced. As a know-nothing, 22 year-old spoiled child bride I was intimidated and afraid of the kitchen. In my early marriage I watched Alton cook and explain techniques and the science of cooking, and as a result I was motivated to cook and prepare food for my husband and growing family. I still cook every night for our family using AB’s recipes and methods. Thanks for teaching the clueless of the world and giving them confidence to cook.

  51. 56
    Ken Rundle

    Hi.. I’m trying hard to get Alton’s autograph?
    I live in Alaska so I can’t get to any of his appearances. Any help would be thankfully appreciated! .. :-D

  52. 57

    As an adult with A.D.D., I had difficulty working in the kitchen cooking pretty much anything that involved multi-tasking. It has been a fun joke amongst family members and the folks at the security company, ADT, who handle the smoke alarm calls. Seriously. An ADT customer service representative chuckled and asked if I had burnt another meal (with other reps chuckling in background — they must have a database with notes about their customers) when I had called to have them notify the fire department that there was no emergency…again. I was a DISASTER in the kitchen. My kids understandably would balk after politely trying my numerous attempts at culinary greatness, my ex-husband can recall only liked my hot dog sandwiches as a highlight in our former marriage and my boyfriend flatly refused to even take a single bite of a broccoli quiche. The dog would not eat my eggs. Moving on as you get the picture. Fast forward to 2014 and my father has reached the age of 92. He has always said that he does not like to eat, but loves to dine. We would eat out frequently to appease his palette but over the last several months we have had to make financial adjustments that do not include dining out 4 to 5 days a week. I have always found cookbooks to be daunting and assume this is the A.D.D. I knew that my father had a favorite dish of seared scallops at local Washington D.C. restaurant, Jaleo and during a moment of insanity, decided to look up a video for preparing seared scallops. Your video popped up and I watched it over and over thinking, “I can totally do this.” I decided not to mention this to ANYONE for fear of being talked out of it. I made a trip to Whole Foods with my list and told me Dad to stay out of the kitchen until I was done. He had a worried look on his face but vacated to his Turner Movie Classics. I played your video a few more times, took a deep breath and fired up the skillet. My heart was racing as I carefully watched for the flip time, no wanting to undercook or turn dinner to rubber. I knocked the seared scallops out of the ballpark. They were like dreamy pillows of delicious buttery goodness. The texture, taste and presentation were perfect. My father was shocked and overjoyed, telling me, “Jen, these scallops are just as good as Jaleo!” My A.D.D. kicked in and I was jumping up and down like a hyperactive first grader. This single, unforgettable dish has given me the confidence to make many other meals for my family and admittedly, it has been nice to prove everyone wrong but even better, it was a very large obstacle in my life that I was finally able to overcome. The videos are perfect for those of us that are visual learners with short attention spans. I am so thankful to you, Alton Brown, for your videos and helping a stranger achieve what MANY folks thought was impossible. I now have a passion for cooking and can actually deliver on it. Thanks again and best wishes to you and yours.

  53. 58
    Ben Macdonald

    So, a wonderful thing happened recently… GOOD EATS IS ON NETFLIX!!!!!!!!!!!!! Love it, love it, love it. As my mom put it, your show is like the Bill Nye of food. But, I had some questions that I wanted to ask of you. I noticed about the flour, you always seem to use it in a weight format instead of volume. I was wondering what the reason behind that is and why it doesn’t matter for everything else you use (I think I saw someone else had a similar question). Also, why kosher salt? Everything seems to be kosher salt?

    If you have time to answer this thank you in advance. If you don’t I understand but would still like to thank you for the wonderful entertaining and knowledge packed shows you put out there! I have loved watching them for a while now and can’t wait to continue doing so!!

  54. 59

    Any chance you could weave in cooking for people living with digestive/immune disorders into your TV shows? Celiac, Diabetes, Crohns, and Colitis to name a few? It could help people newly diagnosed to understand there are ways around their new diet that tastes good and meets their diet. Things like replacing dairy with coconut milk for cooking etc goes a very long way to help new people with dietary restrictions. I’ve experienced a loss of a grandparent and parent due to diet because they were afraid to change their diet (Celiac) and get a diagnosis. It could help to make a difference in a lot of peoples lives.

  55. 60

    just found “Good Eats” on Netflix! I told my wife it’s the greatest day of my life. She promptly reminded me of our wedding day. I thought I gave the appropriate response… but now I’m sleeping on the sofa tonight. The joke is on her though, now I have access to the Xbox and as such…Netflix.

  56. 61
    Nick F

    I work at the galley on a naval base and thought it would be pretty awesome if Alton could come and teach us a few things and check out our operation.

  57. 62
    Dave Cline

    I have an idea for a show, it’s called “King’s Kitchen”.

    Imagine cooking for the past kings and queens of the world. Imagine the environments, the foods, the tools, the pressure.

    Now imagine touring the castles of the world, the homes and palaces of past monarchs, and now imagine actually cooking in these places.

    The show would tour different world locations and cook the meals “fit for a king.”

    The show would portray the historical aspect, the origins and the techniques of cooking in these times and for these heads of state.

    Kings of England
    Kings of Egypt
    Zulu kings,
    Chinese dynasty rulers,
    Persian caliphates,
    Russian tsars,

    Across the globe, across time, interview experts and decipher the methods and the foods cooked.

    And then — actually cook — using the ancient techniques and foods available.

    Hundreds of historic kingdoms to choose from. Thousands of unique foods and skills.

    Send this on to Alton won’t you?

      • 64
        Dave Cline

        We’ve started the pilot and need your help fleshing out the pastry shell of ideas. And we’d like to know which episodes you think we should run first. Please get back to us.

        — Alton

  58. 66

    I was just curious if you have any internships available or can point me in the right direction for something like that. It isn’t for me, but for a friend, who makes her own cooking videos in a very unique style on YouTube (Miss SemiSweet). She and I went to culinary school together and she’s fantastic. I know she would love to learn more about food photography and styling. Also, so very glad that you’re on Netflix!!!

  59. 67
    Mary Woodworth

    My grandson is ten. Robert Pavlis is his name. He has watched me and his mom cook since he was two. He cooked an entire Thanksgiving dinner for ten people last yr and putting his menu together this year. He would like to have an instructional study to head his way to college. Where should I direct him. Cutthroat Kitchen fascinates him. He just wants to start learning about more spices and broadening his knowledge at this age so when he gets to college he will have a head start. He learns a lot from Good Eats. Maybe advise is to what cookbooks to purchase or where to buy videos. He is a good student in school and reads well. We live on a hobby bfarm in southern Idaho. We have a Texas Longhorn bull who drinks Dr. Pepper–draft and mini horses with carriages, the boys are raising sheep and win blue ribbons with their sheep in 4-H. HOPE TO HEAR FROM YOU SOON

  60. 68

    It bugs me that you routinely mix measurements by weight and measurements by volume in a single recipe…you always talk about weight (4 oz flour) but minimize volume (1/4 teaspoon). The inconsistency is disappointing. Why not all weight?

  61. 72
    Food Television | Boston Bakes for Breast Cancer

    […] Alton Brown is probably my top food celebrity idol because he is very knowledgeable in all things food-related with a sense of humor. In his show, Good Eats, Brown explores the science and technique behind the cooking, the history of different foods, and the advantages of different kinds of cooking equipment. The show tends to focus on familiar dishes that can easily be made at home. (Wikipedia). It’s a great show to learn interesting facts and tips about food and cooking. For example, I learned why one should gradually add flour when mixing the batter – to better soak in the moisture. Also, rolling cookie dough balls in powdered sugar, instead of flour, helps avoid producing too much gluten or potentially tough cookies. […]

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