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

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

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.

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

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

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.

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

Meet the Count and discover the miraculous properties of Garlic.

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

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

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

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