Good Eats Season 17 is yet to be announced by Food Network

Alton Brown delves into the history of and techniques for this classic Hanukkah dish which, believe it or not, was originally made with a famous Italian cheese.

If your family is anything like Alton Brown's, it's easy to understand how one might overdo it at the holidays. The trick is to stick with these low-alcohol beverages. The flavors will knock you out, but the proof won't.

A cook (Alton Brown) buys an old candy cookbook only to discover that it's cursed. Every time he makes a treat, the tricks get weirder ... not to mention more painful.

Turkey may be the most versatile of the New World critters, but for some crazy reason, we only roast it at the holidays. Alton Brown puts an end to that with three turkey recipes we should be making year-round.

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 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!

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 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.

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.

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.

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.

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.

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.

With decent fish and the mastering of a few basics, Bouillabaisse can qualify as one of the true ``good eats.''

Three ways to make chicken pot pie.

Devil's food cake's ingredient cocoa powder.

Alton Brown takes on the most magical but also monstrous form of frying known to modern man.

Porterhouse steak.

Alton demystifies the pan and dish, paella.

Alton sets out to modernize the image of the catfish.

Alton explores curry.

Alton takes on the classic American soup, chicken and dumplings.

Alton examines ways to supercharge desserts with salt.

Alton deconstructs the Margarita and bloody Mary then reconstructs them Good Eats style.

Alton explains how eating from four basic food groups helped him lose 50 pounds without going on a diet.

Alton examines the use of alcohol in food preparation.

The wonders of the Japanese pantry.

Alton explores the farm-raised trout.

Alton explores the history and preparation of pound cake.

Alton uses beer and wine in cooking.

Alton helps an average Joe overcome his kitchen phobias to cook a classic breakfast.

Alton explores the history of punch.

Alton sneaks vegetables into treats in an attempt to get his niece to eat them

Alton shows how pork tenderloin is a low-fat alternative substitute for chicken.

Alton explores the origins of spaghetti with meat sauce.

Historical exploration of the tamale.

Alton explores the crawfish.

The origins of shepherd's pie and mincemeat pie.

Alton puts cooking oils to use in the kitchen as well as the car.

Knead not sourdough; Dutch oven cherry clafouti; Dutch oven hoecakes.

Original chiffon cupcakes.

Alton shows how to confidently prepare a crown roast of lamb.

The benefits of broccoli.

Alton makes everybody's favorite, apple pie.

Alton prepares Buffalo wings.

Demystifying the relationship between a cook and his cutlery.

The science behind homemade marshmallow.

Blueberries.

Green bean casserole.

Peanuts.

Pickles.

The culminary harmony of stews.

Dried fruit.

Alton cooks fish.

Substitute chefs join Alton.

Coconut cake.

Pretzels.

Alton dissects milk.

Pepper.

Peaches.

Cube steak.

The Good Eats crew reveals thrilling and sometimes hard-to-believe behind-the-scenes secrets.

Olives.

Scallops.

Thai food.

Alton goes fishing for flounder.

Tenderloin.

Alton explains the basics of the bar.

Tenderloin.

Cooking with vanilla.

Eggnog.

Pocket pies.

Making butter, frosting and ice cream with avocados.

Meatballs.

Waffles.

Alton examines the versatility of vinegar.

Alton has the chance to join the Preservation for Culinary Heritage and Authenticity.

Sushi.

Nutritional food.

Homemade ice cream.

Beef jerky.

Kabobs.

Peas.

Various types of rice.

Leafy greens.

Alton makes gyros.

Baking a perfect loaf of bread. With Alton Brown.

Alton cooks with leeks.

Carrots.

Alton Brown demystifies coq au vin.

Food myths.

Alton uncovers the complexities of melons.

Pudding secrets.

Alton designs the perfect stuffing.

Grits.

Alton dives into the mysterious world of chocolate. With Alton Brown.

Tips for buying, storing, cooking and serving cheese. With Alton Brown.

Soup that children will love. With Alton Brown.

Making sandwiches for children. With Alton Brown.

Alton ponders the mythology of chili.

Cooking with won ton skin. With Alton Brown.

Doughnuts.

Chicken Kiev; turkey piccata; carpaccio. With Alton Brown.

Alton Brown uses pop culture analogies, comic interludes and easy preparations to make cooking fun.

Tips for creating great sauces from scratch. With Alton Brown.

Brushetta; French toast. With Alton Brown

Cooking a great steak.

Demystifying stuffed pasta.

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. (Listed as S06E11)

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. (Listed as S06E09)

Host Alton Brown yearns for the juicy chop of yesterday and 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. (Listed as S06E07)

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. (Listed as S06E08)

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, It's fun ,easy and Good Eats. (Listed as S06E10)

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. (Listed as S06E06)

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. (Listed as S06E05)

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. (Listed as S06E04)

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. (Listed as S06E02)

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. (Listed as S06E03)

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. (Listed as S06E01)

Potato soup; potato salad; Swiss rosti.

Clam indentification; clam-opening device; chowder.

Macaroni and cheese.

Winter squash.

Dutch processing; hot chocolate; brownies; sorbet; homemade chocolate syrup.

Squid.

Cheesecake.

Eggplant.

Television gameshow; porkbelly prepared in a junkyard.

Cooking the perfect roast; having fun with flower pots; the ultimate carnivores delight.

Crepe techniques.

Oatmeal; honest granola; fiber and nutrition.

Spooky gelatin mold.

Chiles and salsa.

Making the perfect cup of tea.

Puff pastry.

Alton Brown dismisses the many myths about mayonnaise.

Garlic.

Honey.

How to make perfect pot roast without the pot.

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.

Country and city hams cured, smoked, raw, brined or fresh.

Buying, handling and cooking of lobsters.

Buttermilk-battered fried chicken.

Why the pressure cooker makes great broth.

Smoking fish.

Purchasing a grill; leg of lamb.

Baked beans, black bean salad and hummus.

Pizza.

How long after Thanksgiving can you live on leftovers? Food Expert, Alton Brown shows all the leftover possibilities...

History of corn.

How to properly make healthy fried foods.

Learn to be excited when meat loaf is for dinner... and other ground beef techniques. Recipes: Burger of the Gods; Good Eats Meat Loaf

Fondue; grilled cheese sandwich.

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.

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.

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.

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.

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.

Gravy Confidential

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.

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.

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.

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.

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.

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

Pan-Seared Rib-Eye Steak
Don't waste a great cut of meat: here's how to pan-sear a perfect rib-eye.

Alton Brown and the Good Eats crew gear up to tackle the biggest food holiday of the year, Thanksgiving.