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S12 E9 American Classics III: Creole in a Bowl

Food & Cooking

TV-G

21m

Nov 16, 2008

Alton explores the cultural influences behind a New Orleans classic.

Season 12, 15 Episodes

Good Eats - Popover Sometime

Popover Sometime,

Alton creates popover dishes, from a breakfast treat to a dinner classic.

Good Eats - Celeryman

Celery: it's not just a conveyance for peanut butter anymore.

Good Eats - Tuna, Surprise!

Tuna, Surprise!,

Alton Brown is challenged to raise the bar on canned tuna.

Good Eats - There Will be Oil

There Will be Oil,

Alton Brown untangles the wide variety of edible oils.

Good Eats - Frozen Cache

Alton Brown elevates the humble home freezer into a food-saving powerhouse.

Good Eats - Oh My, Meat Pie

Oh My, Meat Pie,

Alton explores the origins and preparation of shepherd's pie and mincemeat.

Good Eats - Et Tu Mame

That culinary chameleon, the soybean, turns up as edamame.

Good Eats - Flat is Beautiful IV: Going Crackers

Flat is Beautiful IV: Going Crackers,

Alton proves that the humble cracker is vastly improved when homemade.

Good Eats - American Classics III: Creole in a Bowl

American Classics III: Creole in a Bowl,

Alton explores the cultural influences behind a New Orleans classic.

Good Eats - Switched on Baklava

Switched on Baklava,

Alton tames finicky phyllo dough to create baklava.

Good Eats - Ginger: Rise of the Rhizome

Ginger: Rise of the Rhizome,

Alton explores that zesty rhizome -- ginger.

Good Eats - A Cabbage Sprouts in Brussels

A Cabbage Sprouts in Brussels,

Alton reluctantly agrees to help refurbish Brussels sprouts' reputation.

Good Eats - Orange Aid

Alton creates a drink, a topping and a creamy cold dessert from oranges.

Good Eats - Pantry Raid X: The Dark Side of the Cane

Pantry Raid X: The Dark Side of the Cane,

Alton resurrects this historic and versatile syrup, molasses.

Good Eats - Gills Gone Wild

Gills Gone Wild,

Alton Brown proves wild salmon is worth every penny.

Details

Good Eats

Food & Cooking

TV-G

13 Seasons

21m

Alton Brown explores the origins of ingredients with humor and expertise.

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