Alton Brown makes the argument that Italian food was actually invented in America, and that Chicken Parmesan is the dish where it all began. Yet, an Italian canned tomato makes it all possible.

The last decade has seen a lot of change in the food world, but no device has made more of a difference than the immersion circulator; Alton Brown makes an argument for having one in every kitchen by featuring some dishes.

Alton Brown takes a deep dive on one of the most internet-famous dishes of the decade by way of a famous film from the 1940s; along the way, Alton talks through preserved lemons and homemade harissa.

Alton Brown discusses the history and science of raw meat dishes, including steak tartare and poke.

Ancient American grains like amaranth, chia and quinoa are making a comeback due to their versatility and nutritional content. Alton Brown shows how to make the most of these very old kitchen newcomers.

Alton Brown has the sauces that will save the seafood dishes.

Discussions on how to get dates (the fruit) into culinary life, including three recipes from the 1960s classic Devils on Horseback and a very sticky toffee pudding.

Alton Brown resuscitates the languishing tradition of the icebox or refrigerator cake, these no-bake cakes were all the rage in the 1950s, but they're ready for a pastry redux.

Alton Brown proves that with a wild sourdough in the kitchen, the post-apocalyptic world can still taste good -- and he makes cheese crackers and waffles to prove it.