I'm an absolute connoisseur of cheeseburgers and like to think that I can detect even mere percentages of shift in fat content… — Alton Brown Copy Share Image
I'm a filmmaker who decided to go to culinary school. All I picked up was the fact if I didn't understand what… — Alton Brown Copy Share Image
You need to either create a slurry in a cold liquid, which also works with cornstarch, or you've got to do your… — Alton Brown Copy Share Image
A pie dough comes together exactly like a biscuit only there is very, very little liquid and no leavening involved. Other than… — Alton Brown Copy Share Image
I think a lot of food shows, especially when we started 'Good Eats' back in the late '90s, they were still really… — Alton Brown Copy Share Image
I kept thinking, 'Somebody has to make a food show that is actually educational and entertaining at the same time... a show… — Alton Brown Copy Share Image
It's funny, when you look back in history books or American cookery books, one of the reasons that the quinces and cranberries… — Alton Brown Copy Share Image
I grill almost all of my fish with the skin on because that gives you real protection at least on one side.… — Alton Brown Copy Share Image
What happens is that in each clump you've got the gelatinization of starches, which happens very quickly at the surface of the… — Alton Brown Copy Share Image
You know we fixate on the food so much itself: “Oh, the ultimate brownie or the ultimate this or that” -- well,… — Alton Brown Copy Share Image
The kitchen's a laboratory, and everything that happens there has to do with science. It's biology, chemistry, physics. Yes, there's history. Yes,… — Alton Brown Copy Share Image
Flame is bad. Flame does nasty things to food. It makes soot and it makes deposits of various chemicals that are not… — Alton Brown Copy Share Image
Butter typically melts around, you know, 90 Fahrenheit, as opposed to about 20 degrees higher for lard. So what that means is… — Alton Brown Copy Share Image
You don't want flame to hit your food. Flame is bad. Flame does nasty things to food. It makes soot and it… — Alton Brown Copy Share Image
I think in the end there are only 20 or 30 tenets of basic cooking. It's going at perhaps the same issue… — Alton Brown Copy Share Image
Jeff Smith was the Julia Child of my generation. When his television show, 'The Frugal Gourmet,' made its debut on PBS in… — Alton Brown Copy Share Image
I know people that could serve me canned tuna and saltine crackers and have me feel more at home at their table… — Alton Brown Copy Share Image
My feeling has always been that 'Good Eats' would have never happened had it been left to a committee. — Alton Brown Copy Share
Culinary tradition is not always based on fact. Sometimes it's based on history, on habits that come out of a time when kitchens were… — Alton Brown Copy Share
I grill almost all of my fish with the skin on because that gives you real protection at least on one side. It's a… — Alton Brown Copy Share
I like television. I still believe that television is the most powerful form of communication on Earth - I just hate what is being… — Alton Brown Copy Share
The kitchen's a laboratory, and everything that happens there has to do with science. It's biology, chemistry, physics. Yes, there's history. Yes, there's artistry.… — Alton Brown Copy Share
I'm not a slave driver or a yeller. I was yelled at in kitchens and other workplaces. — Alton Brown Copy Share
You don't want flame to hit your food. Flame is bad. Flame does nasty things to food. It makes soot and it makes deposits… — Alton Brown Copy Share
I have nothing but sympathy for the people who are forced to work with me. I'm better now at picking out those that want… — Alton Brown Copy Share
Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.' — Alton Brown Copy Share
What tends to happen is that people will go - they've got hot broth, you know, they've added some liquid to their drippings, they've… — Alton Brown Copy Share
A pie dough comes together exactly like a biscuit only there is very, very little liquid and no leavening involved. Other than that, the… — Alton Brown Copy Share
Good service can save a bad meal, but there is no level of food that can save bad service. — Alton Brown Copy Share
