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Season 6 | | | |
| 70 :06x02 - Strawberry Sky (Jul/03/2002) | | Strawberry season is fleeting, and Alton's out to teach his viewers how to make the most of it. He makes Clotted Cream to go on fresh berries and Macerated Berries - an excellent topping and the basis for a kind of Strawberry Pudding made in a tin can! For those who like their berries year round, Alton shows the right way to make Frozen Strawberries that won't turn mushy when they thaw. | | Guest Stars: Deb Duchon as Nutritional Anthropologist | | Writer: Alton Brown | | | |
| 71 :06x03 - The Choke's On You (Jul/10/2002) | | The artichoke... a spiny container that baffles many cooks. Perhaps it should surprise folks to find it in the Food Gallery. Reading of ten step cutting techiques and difficult recipes discourages people. But it shouldn't, because with the right know how, the artichoke is accessible and remarkably Good Eats! Alton shows how, and shares Artichoke Pasta Salad, a way to make Broiled Chokes, and Herb Oil. | | Writer: Alton Brown | | | | | | |
| 74 :06x05 - Egg Files V: Quantum Foam (Aug/07/2002) | | As a kid, Alton always had a thing for bubbles – from watching Lawrence Welk to washing his father’s car for free to, heck, even taking a bath every night. So when he reached the culinary world, he naturally looked for bubbles there. And he found them: champagne, whipped cream, mousse. Eventually, he moved on to the “quantum foam” of the food world – the soufflé. A dish that inspires both fear and hunger, the soufflé has a certain... reputation. But Alton says soufflés are not the monsters people think they are. To prove it, he’ll build a world class Cheese Soufflé, a task that requires just a handful of ingredients, a few skills, and dash of confidence. | | Uncredited: Paul Merchant as "Chef LePaul", Bart Hansard as Carl Neusblatt | | Writer: Alton Brown | | | |
| 75 :06x06 - Tomato Envy (Oct/02/2002) | | Is it a vegetable? Or is it a fruit? It depends on whom and when you ask, but one thing most folks can agree on is that the tomato is Good Eats. Alton demonstrates why the delicious berry has so many fans, sharing recipes for Stuffed Tomatoes, Tomato Sauce, and TBL Panzanella along with tidbits on selection, storage, and preparation. | | Uncredited: Vickie Eng as W, Alton Brown as "Federal Agent" #1 | | Writer: Alton Brown | | | |
| 76 :06x07 - Amber Waves (Oct/09/2002) | | Ales and beers are among the oldest foods known. And with a bit of yeast education and a few pieces of specialized equipment, home brewing is not only possible, it's relatively easy and definitely delicious. It’s not hard, but it does involve careful attention to detail and some patience. But Alton shows that the result is worth the wait, as he brews, ferments and crafts a Good Brew. | | Writer: Alton Brown | | | |
| 77 :06x08 - Dip Madness (Oct/16/2002) | | Chef Paul, host of the Food TV’s popular “Great Eats” show, visits the “Beard Home for the Culinarily Confused” and his friend “AB” who is confined there. Seems that “AB” developed a little obsession over his script for a show on “dips” and his attempt to devise a “Unified Dip Theory.” With the theory, AB could complete his script and return. But that’s all in the future and Chef Paul needs help now, and he gets it by mining AB’s research. In the end, though, will AB turn the tables? Learn about Chicken Liver Mousse, how to make better Guacamole than you can buy, Hot Spinach and Artichoke Dip, and finally, how to make Onion Dip from Scratch. | | Uncredited: Paul Merchant as Chef Paul | | Writer: Alton Brown | | | | | | |
| 79 :06x10 - Choux Shine (Nov/13/2002) | | Steam, Alton contends, might be the most influential physical force on Earth. When water turns to vapor, that pressure can do work – like push a locomotive, or make a really great pastry called pâte à choux. During baking, steam expands the pastry, and when it cools and sets, the steam leaves behind holes one may fill with delicious flavors. Alton explains the importance of water and of weighing flour (not measuring it by volume), detouring to a cooking store to study scales with help from ‘W.’ Back in the kitchen, Alton explains Sweet or Savory Pâte à Choux (which it is depends on a minor change to the ingredients) and explains how to make éclairs and cream puffs. He also demonstrates that delight of the carnival midway, Funnel Cake. | | Uncredited: Vickie Eng as W | | Writer: Alton Brown | | | |
| 80 :06x11 - Casserole Over (Jan/08/2003) | | Out for a Sunday drive, Alton succumbs to temptation and samples several casseroles earmarked for a church dinner. The church ladies catch him and give him until just six o’clock to replace the dishes, and they’re keeping his dog as insurance! Alton’s hurried efforts to retrieve his pooch yield Broccoli Casserole, Curry Chicken Pot Pie, and Garlic Shrimp Casserole. | | Guest Stars: Deb Duchon as Nutritional Anthropologist, | Uncredited: Widdi Turner as Church Lady #1 | | Writer: Alton Brown | | | |
| 81 :06x12 - Use Your Noodle II (Jan/15/2003) | | Alton explores a type of food enjoyed worldwide: filled pasta. He offers a recipe for fresh pasta and crafts it into Ravioli and Tortellini, dropping in on the always acerbic W along the way for some tips on what to look for in a dough roller. | | Uncredited: Vickie Eng as W | | Writer: Alton Brown | | | | | | | | | | | | | | | |
| 86 :06x17 - Fit to Be Tied (Mar/19/2003) | | A young Alton experiences a roulade, or rolled meat and filling, for the first time at the home of his aunt and uncle – a delightful flavor combination. Years later, he’ll share the secrets of this sort of layered cooking with his viewers as Braciola, a delicious choice for flank steak, and Fish Roll with Compound Butter that uses salmon, flounder and sea scallops. Along the way, he’ll explain take a side trip to the cooking store to demonstrate when kitchen shears are the right choice, and how to select a pair. | | Uncredited: Alton Brown as Uncle Fred, Vickie Eng as W | | Writer: Alton Brown | | | |
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