Good Eats, Season 1

Good Eats, Season 1 Summary

Host Alton Brown explores the origins of ingredients, decodes culinary customs and dissects kitchen trends, infusing all with his unique brand of pop culture and humor. Through simple preparation, unconventional discussion and quirky interludes, Alton feeds viewers’ passion to rediscover food in its finest and funniest form. Good Eats, Season 1 Wiki

Good Eats, Season 1 Synopsis

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 . Recipes featured on episode: Pan Seared Rib Eye.
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
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
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
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
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
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
Host Alton Brown conquers ""rouxs"" and leads the way to lump free gravy. Recipes: Gravy from Roast Drippings Sawmill Gravy White Roux
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
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
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
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
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

Good Eats, Season 1 Trailer

Good Eats, Season 1 Episodes

Pop culture, comedy and plain good eating: 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.

Episode TitleTime
Steak Your Claim21:06
This Spud's for You21:06
The Egg-Files21:07
Salad Daze21:07
A Bird in the Pan21:06
Churn Baby Churn21:05
The Dough Also Rises21:07
Gravy Confidential21:05
A Bowl of Onion21:06
Hook, Line and Dinner21:05
Pantry Raid, Pt. 121:05
Power to the Pilaf21:07
The Art of Darkness21:06
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.
Host Alton Brown ponders the potato and it's main ingredient: starch. Baking, mashing, and gratins are re-examined.
Host Alton Brown cracks the mysterious egg case and pursues a higher understanding of the amazing ovoid's culinary powers. Land a non-stick pan, scramble, over easy, and consider eggs for dessert.
Exiled to bars, chopped and pre-packaged, drenched in noxious concoctions, the tossed salad deserves better. Host Alton Brown goes back to salad basics and pays homage to Caesar.
Why did the chicken cross the road? Probably to escape host Alton Brown who seems intent on defining the perfect broiled chicken, out of the oven and bathed in sauce in under half an hour.
You scream, I scream, but Alton Brown would rather make his own ice cream...and sorbet and granita. Learn the secrets the pros don't want you to know and find an ice cream machine that delivers the goods without breaking the bank.
Searching for the perfect southern style biscuit, host Alton Brown investigates flour, chemical leaveners, and turns to his Grandmother for a pointer or two...not to mention a few pointed comments.
Don't miss the (gravy) boat as host Alton Brown (armed with the right pan and whisk for the job) conquers rouxs and leads the way to lump free liquid love.
Host Alton Brown journeys to the center of the onion and after rediscovering a kitchen classic, and debunking the mythology of tear-free onion cutting, emerges with a divine bowl of soup.
Host Alton Brown dives deep into the watery world of fish and finds that with three cooking methods under your belt, you can cook just about any seafood.
Part one of a recurring series looks at the king of pantry essentials: dried pasta. Alton Brown explores different styles, the best cooking method (water is key), the tools you really need (big), and a different way of saucing.
Host Alton Brown heads down to Louisiana for a sack of rice, evaluates rice cookers, unlocks the secrets of saffron and rewrites the rules for the most versatile of all rice dishes: the pilaf.
Host 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 strikes on the ultimate chocolate recipe.

Good Eats, Season 1 Comments & Critics

Good Eats, Season 1 Reviews

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- This is what Food Network used to be...5 star

This is what the network used to be about. It used to be fun, experimental and mostly about FOOD. Now it’s about scripted-reality TV DRAMA with food as the backdrop. If you want to learn about the methods, science and history of cooking food in a fun, quirky and very educational format, watch all of them.

- I have waited so long for this!5 star

LOOOONG-time Good Eats fan. I am so stoked to see ALL THE SEASONS on iTunes.

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5 star

Season 1, Ep. 19- I love how Mrs Landingham mothers the President. This is what gets you a ticket to Mandyville. Ma…

5 star

This was a pretty good day: bagels for breakfast, did some grocery shopping, did some gardening, did some grilling.…

5 star

🌞🌹🌞 It's PICNIC SEASON! Good thing #CentralPark is perfect this time of year! Put your mask on, grab some eats & dr…

Good Eats, Season 1 Images & Pictures

Good Eats, Season 1 images
Good Eats, Season 1 images

Good Eats, Season 1 Posters

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Good Eats, Season 1 posters
Good Eats, Season 1 posters
Good Eats, Season 1 posters
Good Eats, Season 1 posters
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