Good Eats

- Season 10

(2006)

Tortillas allow us to eat almost anything with a quick fold, flip, or wrap.

Of all the culinary creations, barley has been around the longest.

Alton Brown finds out if the scent of a house will help sell it.

Cube steak: mysterious meat stuff or misunderstood marvel?

Alton heads upstream in search of the world's most important ingredient.

Alton looks at water from the inside out with the help of a water molecule.

Alton takes viewers behind the scenes of Good Eats, showing all the elements that make the show a visual and educational success, to include locations, props, sets, actors, research, writers, chefs, camera tricks, camera equipment, sound, editing, music, production and more in this 47 minute episode.

Few fruits are as sweet, succulent or downright sexy as a peach.

Alton turns a bad case of okraphobia into a craving for all things okra.

Why do so many cooks fail when it comes to cooking calamari?

No foodstuff screams American pop culture as loudly as popcorn.

If salt is a culinary superhero, does that make pepper its sidekick?

Alton takes on the new American tradition of deep-frying the big bird.

It's one of the oldest, most versatile players in the pantry- the lentil.

Alton makes lasagna, masa-tots and a serious platter of nachos.

Alton comes up with a method for making a brick roux and the perfect gumbo.

Alton cooks his favorite, Cornish game hen, with an eye on food safety.

Join Alton Brown as he explores an alien fruit: the pomegranate.

Alton makes corned beef to rival any deli serving it in New York City.

We could all use some education about true espresso.

Alton investigates the American Classic, spinach salad.