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YouTube 2025 - 1 saison 44 ép. TV-PG En cours

Alton Brown Cooks Food

2025 - 1 saison 44 ép. TV-PG

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15 min

S1 · E1 22 nov. 2025

The Big Bird Épisode 1

FINALLY reloading the OG Roast Turkey.

12 min

S1 · E2 29 nov. 2025

PSL Sweet Potato Pie Épisode 2

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.

13 min

S1 · E3 6 déc. 2025

Standing Rib Roast Épisode 3

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.

11 min

S1 · E4 13 déc. 2025

Gluten Free Sugar Cookies Épisode 4

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.

9 min

S1 · E5 20 déc. 2025

The icing Man Cometh Épisode 5

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!

13 min

S1 · E6 27 déc. 2025

Breakfast Noodles Épisode 6

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.

15 min

S1 · E7 3 janv. 2026

All The Word's A Soup Épisode 7

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.

12 min

S1 · E8 10 janv. 2026

Loco For Cocoa Épisode 8

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.

11 min

S1 · E9 17 janv. 2026

Thigh Man Épisode 9

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.

12 min

S1 · E10 24 janv. 2026

Gone To The Dogs Épisode 10

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.

15 min

S1 · E11 31 janv. 2026

I'll Be Your Daisy Épisode 11

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.

19 min

S1 · E12 7 févr. 2026

Valentine's Day & TMI Épisode 12

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.

27 min

S1 · E13 14 févr. 2026

Skirt Chasing Épisode 13

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.

21 min

S1 · E14 21 févr. 2026

Sloppy Joe Buns Épisode 14

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

20 min

S1 · E15 28 févr. 2026

Fish Sticks! Épisode 15

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.

24 min

S1 · E16 7 mars 2026

Guga! Épisode 16

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.

10 min

S1 · E17 14 mars 2026

Slip Slidin' (Sliders!) Épisode 17

Poundin' our meat into something SPECTACULAR.

8 min

S1 · E18 21 mars 2026

Pancakes! Épisode 18

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.

8 min

S1 · E19 28 mars 2026

Bonus Episode! (With ‪@bingingwithbabish‬) Épisode 19

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.

12 min

S1 · E20 4 avr. 2026

Smoked Fish Épisode 20

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.

21 min

S1 · E21 11 avr. 2026

Babish! Épisode 21

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.

12 min

S1 · E22 18 avr. 2026

Mega-Wok w/ ‪@bingingwithbabish Épisode 22

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.

35 min

S1 · E23 9 mai 2026

A Tale of Two Cookies Épisode 23

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.

30 min

S1 · E24 16 mai 2026

The Dip's The Thing Épisode 24

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.

29 min

S1 · E25 23 mai 2026

Grillus Gallus Domesticus Épisode 25

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.

18 min

S1 · E26 30 mai 2026

Moo Part 1 Épisode 26

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.

25 min

S1 · E27 6 juin 2026

Snapperdome Épisode 27

I have a staring contest with a red snapper then accidentally close the oven door on its head. Oh, and we take about how to deal with WHOLE FISH. Alton Brown demonstrates how to cook a whole red snapper using a unique salt-crust technique. This method aims to maintain moisture and flavor while creating a distinctive cooking environment within the oven, providing an alternative to grilling, frying, or broiling.

42 min

S1 · E28 13 juin 2026

The Blade's The Thing Épisode 28

This week I tell you I am NOT suffering from aichmomania, there will be bad puns, a whole lot about knives and which end is the ouchy bit. Oh and we will make some really great salsa. Alton Brown explores essential culinary knife skills, covering proper anatomy, maintenance, and storage techniques. This guide focuses on selecting and handling cutlery effectively while demonstrating the fundamentals of preparing ingredients for a fresh salsa.

34 min

S1 · E29 20 juin 2026

Moo Part 2 Épisode 29

This week we make my favorite partially frozen aerated sweetened flavor-bearing multi-phase food system. A little chat about vanilla too.

29 min

S1 · E30 27 juin 2026

Re-Steak Your Claim Épisode 30

This week we're going back nearly 3 decades. Good Eats Season 1 Episode 1. Let's talk salt, primal cuts, induction cooking and pan compatibility. Oh and we're going to cook RIBEYE.

37 min

S1 · E31 4 juil. 2026

Side Game Épisode 31

Guys - our side game is losing its luster. This week I offer my take on my holy trinity. How I make them and of course, a wee bit of their history. We'll also take a quick peek at the secure vault where I store my MOST dangerous items.

34 min

S1 · E32 11 juil. 2026

Shell Game Épisode 32

Alton Brown explores the scientific and culinary nuances of preparing hard-cooked eggs. By examining egg anatomy, precise temperature control, and efficient cooling methods, Alton Brown demonstrates techniques to achieve perfect results, including tips for handling imperfections and enhancing flavors in egg-based dishes.

32 min

S1 · E33 18 juil. 2026

Kentucky Fried Mint Épisode 33

This week Alton does an accent, discusses VOC's, chats about bourbon and says the word "gestalt" a few times. OH, and let's make a mint julep.

21 min

S1 · E34 25 juil. 2026

Everyone Romaine Calm Épisode 34

This week I interview a cyclospora and he watches as I turn his friends into soup. Oh and a quick chat about blenders and white pepper too!

23 min

S1 · E35 1 août 2026

Fry Some Air Épisode 35

This week let's talk about powdery seasoning concoctions, buttery sauce and I tell you I HATE air fryers. Then I make one. Also, WINGS.

33 min

S1 · E36 8 août 2026

Hey Puddin’! (Moo Part 3) Épisode 36

This week we talk about the science and composition of moo juice, my 6th grade culinary breakthrough, a secret ingredient and look into the definition of "pudding". Oh and we make some pudding. The chocolate kind.

26 min

S1 · E37 15 août 2026

Testing Épisode 37

This week I decided to let you see me go full nerd. I hypothesize, test, tweak, measure and take lots of notes. So here is a little peek at how the sausage.. erm.. chicken gets made.

26 min

S1 · E38 22 août 2026

Shredded, Shaved, Smacked Épisode 38

This week let's talk about a sometimes overlooked item. One that even now is CHEAP. Several side convos about chili crisp and peelers. Oh and I tell you about smacking my zucchini all summer long.

22 min

S1 · E39 29 août 2026

Pinch A Loaf Épisode 39

This week I intend to correct a culinary sin. Let's take a look at the parts list of a traditional meatloaf, talk glaze and chili-E vs chil-I.

30 min

S1 · E40 5 sept. 2026

Syrup Sanctuary Épisode 40

This week let's talk about these recessed cubes, how their roots stretch back more than 1,000 years, irons and maple syrup grades. Oh, and we make waffles MANY ways.

33 min

S1 · E41 12 sept. 2026

Peck of Pickled Porks Épisode 41

Let's chat about a dish I see as the pinnacle of eco-dining. The poster dish for Creole New Orleans cuisine. As always, a bit of history as well as an old photo of me.

38 min

S1 · E42 19 sept. 2026

The Mayo Memorandum Épisode 42

This one is a doozy. I build contraptions, do a French accent, talk mixtures & emulsions, get accosted by my lawyer, chat about stick blenders, take a field trip to South Carolina and dive deep into the history, origins and science behind... MAYONNAISE!

34 min

S1 · E43 26 sept. 2026

Spend Time, Not Money Épisode 43

Not so much a dish as it is an equation. When properly applied, it can morph many an inedible into the sublime. Let's choose to spend time over money, talk dutch ovens and bid one another adieu.

22 min

S1 · E44 10 oct. 2026

Eggnog Emergency Épisode 44

I can't believe I almost went on the road for five weeks without re-batching for the holidays! Disaster averted.

Saison 1 : 44 épisodes

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