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.

Recipes:

Chimney Tuna Loin

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.

Recipes:

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.

Recipes:

Artichoke Pasta Salad

Broiled Chokes

Herb Oil

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

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.

Recipes:

Cheese Souffle

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.

Recipes:

Stuffed Tomatoes

Tomato Sauce

TBL Panzanella

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.

Recipes:

Good Brew

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.

Recipes:

Chicken Liver Mousse

Guacamole

Hot Spinach and Artichoke Dip

Onion Dip from Scratch

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.

Recipes:

Stuffed Grilled Pork Chops

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.

Recipes:

Funnel Cake

Sweet or Savory Pate a Choux

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.

Recipes:

Ravioli

Tortellini

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

Recipes:

Marinated Slaw

Asian Slaw

Beet Slaw

Coleslaw

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

Recipes:

Cocoa Whipped Cream

Gold Cake

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.

Recipes:

Buttercream

Ganache

Writing Chocolate

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.

Recipes:

Beet Green Gratin

Glazed Baby Beets

Pickled Beets

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.

Recipes:

Braciole

Fish Roll with Compound Butter