Alton Brown reaches way back to "reload" episode 3 of Good Eats! There are brand new recipes for fried, scrambled and boiled eggs, as well as a look at an old pan from a new angle.
A lot has happened in the world of coffee since this show dropped in 2000; since then, Alton Brown has brewed (and consumed) a lot of coffee. Here's his new look at roasting, grinding, brewing and the gear you need to do it.
Alton Brown "reloads" this show on "budget" steaks with new ways of cooking his favorite: top sirloin steak. Then there's a close look at why we "flip" meat and a new angle on the broiler.
Alton Brown "reloads" this episode from 2003 and reinvents the cake that so many folks complained about way back when. This time, the cake isn't just good: it's golden.
Alton Brown finally "reloads" the pot roast from 2001. He's learned a lot since then, and it shows, because this is what pot roast is supposed to be. (About darned time.)
Alton Brown "reloads" this episode from 2001 with new recipes for his favorite grain, including a no-cook overnight oat pudding and a flavor-charged granola, now with more nutrition!
Alton Brown gives the "reload" treatment to a show about flattened meat dishes, including a new chicken piccata and a chicken Kiev that's actually a schnitzel.
Alton Brown finally turns this old show about pate a choux into what it always should have been: an episode about chocolate eclairs. That means a new pastry cream and a chocolate glaze.
Alton Brown "reloads" this show from 2003, creating a better, more flavorful, faster stock and then turning that into a chicken soup ... all in less than two hours ... the dish, not the episode.
Alton Brown "reloads" this chocolate-centric show from season one of Good Eats with an all new two-ingredient chocolate mousse and a curious cake cooked in the microwave.
