Good Eats Season 12
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Good Eats
1999 / TV-G
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.
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Good Eats Season 12 Full Episode Guide
Alton shows how properly and simply prepared wild salmon is worth the extra cost.
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Alton cooks with molasses.
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Alton uses oranges to create a classic drink, a topping, and a creamy cold dessert.
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Alton deals with the dreaded Brussells Sprout.
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Alton explores various sweet uses of the spice, ginger.
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Phyllo dough can be finicky but host Alton Brown tames this difficult pastry to create that wonderfully layered dessert known as baklava.
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Alton explores the cultural and historical influences on the New Orleans classic, beans and rice.
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In this fourth Flat is Beautiful episode, Alton shows his audience how to create a variety of crackers at home, including graham crackers.
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Alton uses the soy bean in a various recipes.
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Join host Alton Brown as he tells the tale of an ancestor's journey to the New World by way of a curious meat pie shop. He explores the origins and preparation of Shepherd's Pie and Mincemeat Pie.
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Alton shows how the freezer can be used for proper food preservation.
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Alton puts cooking oils to use in the kitchen as well as the car.
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An animated icon visits host Alton Brown and challenges him to raise the bar on canned tuna beyond the usual casserole or tuna salad sandwich.
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Celeryman Celery is not just for peanut butter anymore as host Alton Brown explores the only common plant that can be used as a vegetable, a starch, an herb and a spice.
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Armed with one simple yet versatile recipe, host Alton Brown creates a variety of dishes from a breakfast treat to that dinner classic, Yorkshire pudding. Recipes: Dutch Baby, Yorkshire Pudding with Roast, Basic Popover
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