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 tends to happen is that people will go - they've got hot broth, you know, they've added some liquid to their… — Alton Brown Copy Share Image
Last year, I made a refrigerator in my basement. And I needed to because I needed to figure how - you know… — Alton Brown Copy Share Image
Basting is evil. Basting does nothing for the meat. Why? Skin. Skin is designed to keep stuff out of the bird, so… — Alton Brown Copy Share Image
My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk… — Alton Brown Copy Share Image
Recipe writers hate to write about heat. They despise it. Because there aren't proper words for communicating what should be done with… — 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
