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
My mantra was to educate people - to actually give them the know-how they could use - and to do it in… — Alton Brown Copy Share Image
I am firmly in the lard camp. It must be what we call leaf lard, which is a specific kind of lard… — 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
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
I only really fake it anymore with sommeliers who are being really snotty to me and I don't want to take their… — Alton Brown Copy Share Image
The thing that helped me get into the film business was that I went to school in Athens, Georgia and managed to… — Alton Brown Copy Share Image
For me, it was kind of like going into the military or something. And anybody - any male - who has ever… — 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
