Episode 1 - Popover Sometime

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

Episode 2 - Celeryman

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.

Episode 3 - Tuna, Surprise!

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.

Episode 4 - There Will Be Oil

Alton puts cooking oils to use in the kitchen as well as the car.

Episode 5 - Frozen Cache

Alton shows how the freezer can be used for proper food preservation.

Episode 6 - Oh My, Meat Pie

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.

Episode 7 - Et Tu, Mame

Alton uses the soy bean in a various recipes.

Episode 8 - Flat Is Beautiful IV: Going Crackers

In this fourth Flat is Beautiful episode, Alton shows his audience how to create a variety of crackers at home, including graham crackers.

Episode 9 - American Classics III: Creole in a Bowl

Alton explores the cultural and historical influences on the New Orleans classic, beans and rice.

Episode 10 - Switched on Baklava

Phyllo dough can be finicky but host Alton Brown tames this difficult pastry to create that wonderfully layered dessert known as baklava.

Episode 11 - Ginger: Rise of the Rhizome

Alton explores various sweet uses of the spice, ginger.

Episode 12 - A Cabbage Sprouts in Brussels

Alton deals with the dreaded Brussells Sprout.

Episode 13 - Orange Aid

Alton uses oranges to create a classic drink, a topping, and a creamy cold dessert.

Episode 14 - Pantry Raid X: Dark Side of the Cane

Alton cooks with molasses.

Episode 15 - Gills Gone Wild

Alton shows how properly and simply prepared wild salmon is worth the extra cost.

Episode 16 - Gills Gone Wild