Good Eats: Reloaded

Alton Brown reloads this early episode with new science on cold-water pasta cooking; recipe for cacio e pepe.

Alton Brown reloads a classic biscuit show featuring his grandmother, with an entirely new take on the classic quick bread; lard and sifting; bo-nuts.

Alton Brown reloads his classic fondue show with some cheesy science and a completely new recipe, because he really didn't like the first one that much anyway; The Lady of the Refrigerator returns and boy, is she mad.

Alton Brown reloads an episode that has been bugging him for years; he finally comes to terms with grits and polenta while a certain Southern gentleman returns to teach the corniest bread of all.

Alton Brown reloads this classic holiday episode with the help of a jolly old elf in red who is demanding that his Christmas cookies be gluten-free.

Alton Brown reloads this classic episode with a surprising new cheeseburger procedure and the lost ground meat dish the food censors nixed back in 1999.

Alton Brown reloads his classic fried chicken episode with an all-new deep-fried recipe, an introduction to sumac, and a look at the science of crunch.

Alton Brown reloads his classic cocoa powder show with three updated dishes, including a new twist on brownies, an introduction to black cardamom and a scientific road race.

Alton "reloads" this classic episode with a surprising new cheeseburger procedure and the "lost" ground meat dish the food censors nixed back in '99.

Alton Brown reloads this episode on lemon meringue pie with a new crust, a new filling and a new meringue.

Reloading a classic roast chicken episode with new flavors and science, and a strange new twist on broiling.

Alton Brown reloads this original pressure-cooker episode with a new broth and his take on the Vietnamese classic, pho.

Alton Brown reloads his classic fish and chips show with a brand-new recipe for french fries and fish sticks all while being hounded by his sister.

Alton Brown reloads his classic steak show with an entirely new recipe for a reverse-seared rib-eye steak; thermometer basics; how to cure a cast-iron skillet; pre-salting meat.