Alton Brown Cooks Food — Season 1

Aired 22 November 2025 • 15 min

FINALLY reloading the OG Roast Turkey.

Aired 29 November 2025 • 11 min

Alton Brown crafts a PSL Sweet Potato Pie, exploring the history of pumpkin pie and offering a unique twist. Learn to make a from-scratch pie crust and sweet potato filling infused with pumpkin spice latte flavors. This episode features a detailed guide to baking, including tips and techniques for a perfect result.

Aired 6 December 2025 • 12 min

The standing rib roast. Even if it ain't prime, it's the meat that makes any day a holiday. Alton Brown demonstrates a unique method for cooking a standing rib roast, emphasizing preparation and flavor. The process includes a cheesecloth wrap and a specific seasoning technique. Yorkshire pudding elevates the meal, creating a holiday-worthy centerpiece.

Aired 13 December 2025 • 11 min

Because, Santa is intolerant. Alton Brown demonstrates gluten-free sugar cookie creation, adapting a classic recipe. The process involves a unique flour blend and chilling techniques. Baking tips and tricks for achieving optimal texture are also revealed.

Aired 20 December 2025 • 9 min

Because, icing makes literally everything better. Alton Brown makes royal icing from scratch, exploring its history and surprisingly simple ingredients. Learn various application techniques, from piping bags to spatulas, and discover tips for achieving perfect results. Plus, a legal consultation adds unexpected drama!

Aired 27 December 2025 • 12 min

Carbonara for breakfast? YES. Alton Brown cooks up a unique breakfast noodle dish, drawing inspiration from a post-war Italian pasta. Learn a novel breadcrumb-making method and a surprising pasta-cooking technique. Enjoy a Southern twist on a classic, featuring breakfast sausage and Pecorino Romano.

Aired 3 January 2026 • 15 min

The primordial ooze from which all (culinary) life springs. Alton Brown deconstructs soup-making, revealing a flexible formula. Learn to craft a flavorful broth from aromatics, herbs, and liquids. Discover the six key ingredient categories and master the art of soup.

Aired 10 January 2026 • 11 min

Taking our cocoa matters into our own hands. Alton Brown explores the history of hot cocoa, from ancient Mesoamerican beverages to modern mixes. Learn to make homemade hot cocoa mix and perfectly fluffy marshmallows from scratch. The detailed instructions cover toasting milk powder and achieving ideal marshmallow texture.

Aired 17 January 2026 • 11 min

Thunder lizards and high-quality meat pounding. Alton Brown champions the chicken thigh, exploring its versatility. Learn a unique pounding technique to tenderize and maximize surface area for browning. The recipe features mushrooms, capers, and a delightful lemon-butter sauce.

Aired 24 January 2026 • 11 min

Some love for the goodest boys and girls. Alton Brown cooks food for canine companions, exploring the history of dog biscuits. The episode features a recipe using sweet potatoes, oats, and sardines, with a surprising ingredient. Learn about the evolution of dog food and the origins of a classic brand.

Aired 31 January 2026 • 15 min

Alton Brown Coo... erm.. MIXES BOOZE! Alton Brown crafts a unique margarita, exploring the history of the "Daisy" cocktail family. Learn to make your own orange liqueur using an immersion circulator for accelerated infusion. The resulting margarita is then expertly mixed and presented.

Aired 7 February 2026 • 18 min

Stop stressing. Here is exactly what you are going to do for Valentine's Day this year. Also, are those zip ties in his mouth? Yup. This one has sticky syrup, spatula slapping and cheeky innuendo for days. STRAP IN FOLKS. Mrs. Brown (Elizabeth) neither endorses nor condones AB's mildly unhinged kinkiness herein. Upon viewing this video she simply replied: "Pfffffft, you wish." Alton Brown prepares a decadent French toast Croque Monsieur for Valentine's Day, complete with an orange-thyme syrup. The recipe involves a custard, a unique bread-soaking technique, and a crunchy cornflake crust. Explore the history of Valentine's Day, from Roman emperors to Victorian-era cards.

Aired 14 February 2026 • 27 min

One of my very favorite cuts of beef - skirt steak! We're talkin' inside, outside, sous vide, seared, sliced. Heck, even cooked right on the coals. Alton Brown explores various skirt steak cuts, demonstrating their unique qualities. The culinary journey involves both sous vide and grilling techniques, along with flavorful marinades and bruschetta. Learn how to prepare these often-overlooked cuts to create a delicious meal.

Aired 21 February 2026 • 22 min

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

Aired 28 February 2026 • 20 min

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.

Aired 7 March 2026 • 24 min

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.

Aired 14 March 2026 • 10 min

Poundin' our meat into something SPECTACULAR.

Aired 21 March 2026 • 8 min

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.

Aired 28 March 2026 • 8 min

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.

Aired 4 April 2026 • 11 min

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.

Aired 11 April 2026 • 21 min

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.

Aired 18 April 2026 • 12 min

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.

Aired 9 May 2026 • 35 min

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.

Aired 16 May 2026 • 30 min

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.

Aired 23 May 2026 • 29 min

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.

Aired 30 May 2026 • 18 min

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.