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Good Eats

Season 6 2002 - 2003

  • 2002-06-20T02:00:00Z on Food Network
  • 23 mins
  • 5 hours, 40 mins (17 episodes)
  • United States
  • English
  • Comedy

Pop culture, comedy, and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he'll bring you food in its finest and funniest form.

17 episodes

6x01 The Other Red Meat

  • Season Premiere

    2002-06-20T02:00:00Z — 20 mins

A quick trip to the afterlife convinces host Alton Brown to get serious about eating more tuna. Find out how to grill on a chimney charcoal starter, how to avoid fake soy sauce, and why you can see a rainbow on Tuna Steaks.

Chimney Tuna Loin

6x02 Strawberry Sky

  • 2002-07-04T02:00:00Z — 20 mins

Join Host Alton Brown to learn how to make the most of strawberry season. You can macerate them, glaze them, freeze them with dry ice, and even build a summer pudding in a tin can. AB even holds a quick lesson on the power of antioxidants.


Clotted Cream
Macerated Strawberries
Strawberry Pudding
Frozen Strawberries
Clotted Cream
Macerated Strawberries
Strawberry Pudding
Frozen Strawberries

Host Alton Brown gets to the heart of artichokes. Pick up tips on storing, prepping, cooking and even eating this giant flower bud, as well as how to make your own herb oil to marinate them in.


Artichoke Pasta Salad
Broiled Chokes
Herb Oil

6x04 Good Milk Gone Bad

  • 2002-07-25T02:00:00Z — 20 mins

Yogurt's not just good for you, it's just plain good. Especially when you make your own. Host Alton Brown shows how easy this miraculous feat really is, then demonstrates plenty of ways to use the white stuff up.

Recipes :
Fresh Yogurt
Lemon-Ginger Frozen Yogurt
Tarragon Yogurt Sauce
Thousand Island Dressing
Herb Spread
Yogurt Cheese

6x05 Egg Files V: Quantum Foam

  • 2002-08-08T02:00:00Z — 20 mins

The word "souffle" has instilled fear in cooks for ages. Host Alton Brown believes a strong dose of science is all that's needed to get control of your egg foam. Learn the ins and outs of the cheese souffle, and how to manage the heat in your oven.

Cheese Souffle

6x06 Tomato Envy

  • 2002-10-03T02:00:00Z — 20 mins

Learn everything you need to know about making the best use of the biggest berry to ever be called a vegetable. Take a serious look at serrated knives, a strange and delicious sandwich and a tomato sauce that almost isn't.


Stuffed Tomatoes
Tomato Sauce
TBL Panzanella

6x07 Amber Waves

  • 2002-10-10T02:00:00Z — 20 mins

Join Host Alton Brown and learn everything you need to know about yeast, barley, hops and the hardware you need to bring them together to produce that most American of foods, Beer.

Good Brew

6x08 Dip Madness

  • 2002-10-17T02:00:00Z — 20 mins

Dips may have driven Alton Brown a little bonkers but that won't keep him from delivering the goods on guacamole, California dip and the unjustly dissed chicken liver mousse.


Chicken Liver Mousse
Hot Spinach and Artichoke Dip
Onion Dip from Scratch

6x09 Chops Ahoy

  • 2002-11-07T03:00:00Z — 20 mins

Host Alton Brown yearns for the juicy chop of yesterdayand he intends to get it. Visit the neighborhood butcher, pick up stuffing tips (no, stuffing is not evil) and learn more than you ever wanted to know about propane.

Stuffed Grilled Pork Chops

6x10 Choux Shine

  • 2002-11-14T03:00:00Z — 20 mins

The easiest pastry dough to make also happens to be the most versatile and delicious. Trouble is, Americans won's make it because it's got a scary name:pate a choux. Join host Alton Brown as he takes the steamy dough from cream puff to eclair and beyond.


Funnel Cake
Sweet or Savory Pate a Choux

6x11 Casserole Over

  • 2003-01-09T03:00:00Z — 20 mins

When a Sunday drive goes bad, host Alton Brown finds himself pushing the limits of his casserole knowledge to free his dog from angry church ladies.


Broccoli Casserole
Curry Chicken Pot Pie
Garlic Shrimp Casserole

6x12 Use Your Noodle II

  • 2003-01-16T03:00:00Z — 20 mins

Stuffed pastas like Ravioli are much loved but seldom made. Host Alton Brown intends to put that to an end by demystifying noodle and filling alike.The answer: Your ironing board.



Alton Brown's slaw-centric guest slot on a popular morning talk show turns into a strange and wonderful half hour of good eats.


Marinated Slaw
Asian Slaw
Beet Slaw

6x14 A Cake on Every Plate

  • 2003-02-06T03:00:00Z — 20 mins

Host Alton Brown finds a challenge in his mail box: decipher a deceased family baker's famous yellow cake.


Cocoa Whipped Cream
Gold Cake

6x15 The Icing Man Cometh

  • 2003-02-20T03:00:00Z — 20 mins

Cake is dandy but let's face it, without frosting it's just sweet bread (not sweetbreads). Host Alton Brown builds a better butter cream then builds a layer cake from ground up...with tools from his local hardware.


Writing Chocolate

6x16 Beet It

  • 2003-03-06T03:00:00Z — 20 mins

Long feared by baby boomers accustomed to being accosted by noxious red wedges, beets are good eats, or so says host Alton Brown who suggests one approach the ruby roots with an open mind and a good pair of gloves.


Beet Green Gratin
Glazed Baby Beets
Pickled Beets

6x17 Fit to Be Tied

  • 2003-03-20T03:00:00Z — 20 mins

Since childhood, host Alton Brown's had a soft spot in his appetite for roulades, savory rolls of meaty goodness that look hard... but aren't...as long as you've got science on your side.


Fish Roll with Compound Butter