Good Eats

If you have come across my reviews before you would know I love watching shows where the host loves what they do. There is no exception here on "Good Eats". Alton Brown makes me interested in cooking. He doesn't just cook; he teaches. He is very interesting and keeps the show entertaining. Many cooking shows do the same old apron in the kitchen and lets cook a roast, but Alton brings history and interesting facts to the table. He has such a vast knowledge of cooking and knows how to address it to the audience in a non-traditional way.

Check this show out on the food network. Forget about watching a show about cooking; this show just simply rocks.

Mixing humor, common sense, science and food is a winning recipe for Alton Brown's "Good Eats" series. I'm always amused by his quirky way of approaching food topics, and I walk away from every episode a little bit smarter - never a bad thing! The shows are set up more like a cross between a sitcom and an episode of Sesame Street, if you can imagine that, which is appealing to anyone who thinks the average cooking show is a little bit "stale". A great show for beginner cooks, since everything is explained thoroughly and logically, so you don't just learn what ingredients go into a dish; you also learn why the ingredients work together and what they contribute to the recipe. This show is definitely one of my favorites; I highly recommend it to everyone.

I've been watching Good Eats for several years now, and I believe it to be the most informative and easy to watch of all those available. (I find myself without any patience for Emeril Legasse's childish, self-serving antics, and if I never hear "Bam" again, it'll be too soon.)

Alton Brown manages to impart more information in half an hour than most other shows can get to in an hour. The secret to this show is the focus on individual aspects of cooking and the science behind them. While some of the episodes use contrived devices (such as location shots with goofy characters), Brown uses humor to explain the physics behind cooking's rules, as well as to dispel many of the myths perpetrated by the culinary snobs in the chef/restaurant world. For instance, Brown demystifies the simple souffle in one episode while setting up the base information needed to move on to more complex souffles.

I have been quite accomplished in the kitchen for many years, and have not been intimidated by any dish for quite some time. Many years ago I came across a copy of the textbook for the Culinary Institute of America and read it cover to cover. While highly informative, the book doesn't bother to explain in anywhere near Brown's detail as to why certain things are necessary, unnecessary, optional, or just plain silly. As much as I thought I knew already, Brown never fails to add to my repertoire and my understanding with his simple explanations of the physics behind cooking, and the processes that are behind the techniques.

Alton Brown proves you don't need a good attitude for good grub; I love the cynical undercurrent. He shows us how to cook simply rather than demonstrating eight hundred varying ways of boiling an egg. He keeps it low key and educational as he explores the origins of a food. This show gets on most people's nerves, which is probably why I can stand it. Two of the best episodes focus on steak and another on pasta. As far as I'm concerned, these are the most difficult foods to prepare because of the myths behind them. I was amazed to learn all the names to the different kinds of pasta noodles, but rather than confusing me, I felt more educated.

This show is awesome. I love the way Alton Brown gives the science behind why a dish is made. This show is always entertaining even if he's making some I would never eat. I really enjoy his desserts, plus you can get every recipe from the Food Network's web site.