Alton Brown

My feeling has always been that 'Good Eats' would have never happened had it been left to a committee.

— Alton Brown

Culinary tradition is not always based on fact. Sometimes it's based on history, on habits that come out of a time when…

— Alton Brown

I grill almost all of my fish with the skin on because that gives you real protection at least on one side.…

— Alton Brown

I like television. I still believe that television is the most powerful form of communication on Earth - I just hate what…

— Alton Brown

Remember, America: organization will set you free.

— Alton Brown

I do know I'm a control freak.

— Alton Brown

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

I'm not a slave driver or a yeller. I was yelled at in kitchens and other workplaces.

— Alton Brown

I'm prickly. I fuss over every single detail.

— Alton Brown

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

I have nothing but sympathy for the people who are forced to work with me. I'm better now at picking out those…

— Alton Brown

Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'

— Alton Brown

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

A pie dough comes together exactly like a biscuit only there is very, very little liquid and no leavening involved. Other than…

— Alton Brown

Good service can save a bad meal, but there is no level of food that can save bad service.

— Alton Brown

My college degree was in theater. But the real reason, if I have any success in that milieu, so to speak, is…

— Alton Brown

A lot of food shows need only to tempt. Some food shows only need to inspire, to empower. And there are a…

— Alton Brown

Butter typically melts around, you know, 90 Fahrenheit, as opposed to about 20 degrees higher for lard. So what that means is…

— Alton Brown

Cranberries contain a massive amount of natural pectins. They will gel all on their own, which is why you can basically make…

— Alton Brown

So I quit my job and went to the New England Culinary Institute for the full two years and worked in the…

— Alton Brown

I'm going from doing all of the work to having to delegate the work - which is almost harder for me than…

— Alton Brown

I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can…

— Alton Brown

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

“The moral of this story is not everything that's slick is non-stick, and not everything non-stick is slick.”

— Alton Brown

I grill, therefore I am.

— Alton Brown