Alton Brown gives us the history of, and a new look at an American Classic: The Chicken Parm.

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.

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.

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.

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.

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.

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 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!

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.