Good Eats: Reloaded

Alton Brown "reloads" his classic steak show with an entirely new recipe for a reverse-seared ribeye steak. He also reviews thermometer basics, how to cure a cast-iron skillet and why pre-salting meat can be the right thing to do.

Alton Brown "reloads" his classic fish-and-chips show with a brand-new recipe for french fries and fish sticks all while being hounded by his sister who ... really isnt. Honest!

Alton Brown "reloads" his classic fondue show with some cheesy science and a completely new recipe, because he really didnt like the first one that much anyway. The Lady of the Refrigerator returns and boy, is she mad!

Alton Brown reloads this classic holiday episode with the help of a jolly old elf in red whos demanding that his Christmas cookies be gluten-free. The resulting cookies are even better than the originals.

Alton Brown "reloads" his classic fried chicken episode with an all-new deep-fried recipe, an introduction to sumac and a look at the science of crunch.

Alton Brown reloads this episode on lemon meringue pie with a new crust, a new filling and a new meringue. He also bites the heads off of some puppets.

Alton Brown reloads this original pressure cooker episode with a brand-new broth and his take on the Vietnamese classic, pho.

A lot has happened in the world of coffee since this show dropped in 2000; since then, Alton Brown has brewed (and consumed) a lot of coffee. Heres his new look at roasting, grinding, brewing and the gear you need to do it.

Alton Brown "reloads" this episode from 2003 and reinvents the cake that so many folks complained about way back when. This time, the cake isnt just good: its golden.

Alton Brown finally "reloads" the pot roast from 2001. Hes learned a lot since then, and it shows, because this is what pot roast is supposed to be. (About darned time.)

Alton Brown gives the "reload" treatment to a show about flattened meat dishes, including a new chicken piccata and a chicken Kiev thats actually a schnitzel.

Alton Brown finally turns this old show about pate a choux into what it always should have been: an episode about chocolate eclairs. That means a new pastry cream and a chocolate glaze.

Alton Brown "reloads" this chocolate-centric show from season one of Good Eats with an all new two-ingredient chocolate mousse and a curious cake cooked in the microwave.