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Season 5

English

Episodes

  • S05E01 Deep Space Slime

    • October 24, 2001
    • 25 minutes
    Alton is working as a consultant on a low budget sci-fi movie. His job: make spooky, gooey gelatin molds. Since gelatin is one of the most powerful tools on the pantry planet, Alton's happy to comply, but he insists on making it taste real good. Recipes: Panna Cotta Brain with Cranberry Glaze Spooky Edible Eyes Sparkling Gingered Face Cinnamon Cherry Heart
  • S05E02 Oat Cuisine

    • November 7, 2001
    • 25 minutes
    Following a heart attack and near death experience, Alton takes Gods advice and gets seriously into oatmeal. Examine crock pots, make honest granola, learn about fiber & nutrition and make the universal baked dessert topping. Recipes: Granola Overnight Oatmeal Steel Cut Oatmeal Haggis
  • S05E03 Crepe Expectations

    • November 28, 2001
    • 25 minutes
    Crepes are a great wrap with a bad rap. Truth is, crepes are incredibly simple, versatile, and good eats. All you need is science, a good pan, and a limber wrist. Alton performs crepe technique for a live audience. Recipes : Crepes Crepe Quiche Lorraine Crepes Suzette Mushroom Crepe Cake
  • S05E04 Celebrity Roast

    • December 5, 2001
    • 25 minutes
    As the holidays approach Alton Brown ponders the perfect roast beast, meets with a butcher, comes to terms with aging, learns about ovens & radiant heat, discovers new ways to have fun with flower pots, and produces the ultimate carnivores delight. Recipes: Dry-Aged Standing Rib Roast with Sage Jus
  • S05E05 Scrap Iron Chef

    • January 9, 2002
    • 25 minutes
    Alton Brown finds himself participating in a rather odd TV game show. The arena: a junkyard. The opponent: Chef Midwest. The ingredient: pork belly. Recipes: Bacon Vinaigrette with Grilled Radicchio Scrap Iron Chef's Bacon Honey Mustard Cure Molasses Black Pepper Cure Red Pepper Brine Soy Honey Brine
  • S05E06 Berry From Another Planet

    • January 16, 2002
    • 25 minutes
    The aliens among us are eggplants and they are delicious?really. Learn to shop for and store different varieties of eggplant, evaluate bread crumbs, and celebrate the vegetable peeler. Recipes: Baba Ghannouj Eggplant Pasta Eggplant Steaks
  • S05E07 The Trouble with Cheesecake

    • January 23, 2002
    • 25 minutes
    Alton helps discover the secrets of cream cheese and its alter-ego marscapone. Conquer crumb crusts, buy into some pans, and produce both savory and sweet cheesecakes without a crack in site. Recipes: Savory Cheesecake Sour Cream Cheesecake
  • S05E08 Squid Pro Quo

    • January 30, 2002
    • 25 minutes
    Alton finds himself catering a tailgate party for a group of folks out to catch a glimpse of a mythical sea monster.To commemorate the event, Alton prepares a menu featuring his favorite tailgateable sea monster: squid. Recipes: Squid Vicious
  • S05E09 Art of Darkness II: Cocoa

    • February 13, 2002
    • 25 minutes
    Alton gets the dirt on Dutch processing and the dead Dutch guy who invented it, choose a few powders then apply them to hot chocolate, brownies, sorbet and homemade chocolate syrup. Recipes: Cocoa Brownies Hot Cocoa Cocoa Syrup
  • S05E10 Squash Court

    • March 6, 2002
    • 25 minutes
    Hard or "winter" squashes confuse and confound for no other reason than there are so darned many of them. Learn how to shop, store, and cook a plethora of gourdy recipes, find out what's really up with beta carotene and why you need to buy a stick blender. Recipes: Butternut Dumplings with Brown Butter and Sage Pumpkin Bread Squash Soup
  • S05E11 For Whom the Cheese Melts II

    • April 3, 2002
    • 25 minutes
    Learn what you can do to return Macaroni & Cheese to a table near you. Evaluate bakeware, noodle noodles, look into evaporated milk and of course?cheddar cheese. Recipes: Baked Macaroni and Cheese Stove Top Mac-n-Cheese Next Day Mac and Cheese "Toast"
  • S05E12 Send in the Clams

    • April 10, 2002
    • 25 minutes
    No bivalve is more American than the clam nor is any other shell-dweller more versatile in the kitchen. Learn the ins and outs of clam identification, decide which ones to use where, buy a clam opening device and make a wicked chowder. Recipes: Radonsky for the New Millenium Clams on the Half Shell with Fresh Mayonnaise Clam Chowder
  • S05E13 This Spud's for You Too

    • April 20, 2002
    • 25 minutes
    Alton, ever the Spud Stud, cooks up homey Potato Soup, creamy Potato Salad and a spectacular Swiss Rosti. Recipes: Leftover Baked Potato Soup Cold-Fashioned Potato Salad Potato Roesti

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