Where There's Smoke, There's Fish

E1

Get the lowdown on wood chips and creating a simple smoker for fish.

Pressure

E2

The scientific theory behind capturing meaty goodness in liquid form and why the pressure cooker makes great broth.

Fry Hard II: The Chicken

E3

AB pan-fries a chicken, also showing how to butcher it into perfect pieces. Buttermilk bathed, golden brown and deliciousmmm, mmm, fry some more, 'cause nobody doesn't love fried chicken.

Crustacean Nation II: Claws

E4

Host Alton Brown demystifies the buying, handling and cooking of the briny bug that put the surf into the surf-n-turf.

Ham I Am

E5

Country and city hams: cured, smoked, raw, brined or fresh, get your juices going for some good old American ham.

Let Them Eat Foam

E6

Chocolate layer and sheet cakes are more American than apple pie, yet few of us ever bake them anymore. We're going to change all that. Shop for cake pans, learn everything you need to know to keep your foam from flopping and produce a heavenly cake.

A Chuck for Chuck

E7

From ordinary chuck to sublime, melt in your mouth flavor: how to make the perfect pot roast without the pot.

Pantry Raid IV: Comb Alone

E8

The most mentioned food in the Bible; The only food produced for us by animals. It's a sweetener, it's an antiseptic, it's amazing.

The Bulb of the Night

E9

Meet the Count and discover the miraculous properties of Garlic.

Mayo Clinic

E10

Join Alton Brown as he debunks the many mysteries of mayonnaise.

Puff the Magic Pastry

E11

Don't be afraid, the store stuff can deliver the puff.

True Brew II: Mr Tea

E12

Tea is the second most popular beverage, so let's brew some.

Chile's Angels

E13

Alton investigates the fruity heat of chilies and that ubiquitous condiment: salsa.