The skin is forming because of proteins, just like if you cook milk or anything else that's got a coagulant protein in it. — Alton Brown Copy Share Image
A meringue is really nothing but a foam. And what is a foam after all, but a big collection of bubbles? And what's a bubble? It's basically a very flimsy little latticework of proteins draped with water. We add sugar… — 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
