Good Eats

- Season 13

(2009)

Alton explores a bayou staple, the alternative to lobster, the crawfish.

Join Alton on a historical and tasty exploration of tamales.

Alton Brown explores an American classic, spaghetti with meat sauce.

Looking for an alternative to chicken? Alton turns to pork tenderloin.

Alton tempts his niece into eating her vegetables with these tasty treats.

Alton begins his quest to return punch to its rightful culinary position.

To celebrate Good Eats going double digits, Alton Brown and company put on a live variety show full of lively conversation, a trivia game show, a parade of guests, and one very strange birthday cake.

Breakfast - from making coffee to eggs, bacon and hash browns.

Alton explores the use of beer or wine as an ingredient in recipes and shows how to decide which (if either) is the better choice with a particular food type.

Alton explores the history and preparation of pound cake.

Alton explores tasty and sustainable farm-raised trout.

Alton explores the wonders of the Japanese pantry.

Alton examines the use of alcohol in food preparation.

Alton explores highly traditional American and European Christmas dishes including wassail, roasted duck, oyster dressing and sugar plums. He is assisted by Charles Dickens, Uncle Sam and the Sugar Plum Fairy.

Alton tells how eating from four food groups helped him lose 50 pounds.

Alton deconstructs and then reconstructs the margarita and the bloody Mary.

Alton Brown examines ways to supercharge desserts with salt.

Alton takes on the classic American soup that divides the country.

Alton sets the record straight on the English dish that made India famous.

Alton loves catfish; now he sets out to modernize its image.

Alton explores the history, hardware and how to prepare a classic paella.