The skin is forming because of proteins, just like if you cook milk or anything else that's got a coagulant protein in… — Alton Brown Copy Share Image
Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.' — Alton Brown Copy Share Image
I found that if I offered to cook for a girl, my odds improved radically over simply asking a girl out. Through… — Alton Brown Copy Share Image
I want to bring things up to room temperature, especially poultry, before I cook it because I want it to cook faster… — Alton Brown Copy Share Image
'Outlaw Cook' was a revelation. Folks like Jeff Smith and Marcella Hazan got me interested in cooking, but John Thorne pushed me… — Alton Brown Copy Share Image
Stuffing is evil. Stuffing adds mass, so it slows the cooking. That's evil because the longer the bird cooks, the drier it… — Alton Brown Copy Share Image
A home cook who relies too much on a recipe is sort of like a pilot who reads the plane's instruction manual… — Alton Brown Copy Share Image
The worst food you'll ever eat will probably be prepared by a 'cook' who calls himself a 'chef.' Mark my words. — 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
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 Image
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 Image
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 Image
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 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, there's artistry.… — Alton Brown Copy Share Image
I'm not a slave driver or a yeller. I was yelled at in kitchens and other workplaces. — 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 makes deposits… — Alton Brown Copy Share Image
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 Image
Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.' — Alton Brown Copy Share Image
