Good Eats: Reloaded

Alton shares recipes for fried, scrambled and boiled eggs, as well as a new look at an old pan.

Alton Brown takes a fresh look at the world of roasting, grinding and brewing coffee.

Alton Brown cooks his favorite top sirloin steak and takes a closer look at why we flip meat.

Alton Brown "reloads" this episode from 2003 and reinvents the cake so many folks complained about.

Alton Brown shares two new buttercreams, including one curious model flavored with buttermilk.

Alton Brown shares what he's learned about pot roast since 2001, and he's learned a lot.

Alton Brown shares new recipes for a no-cook overnight oat pudding and a flavor-charged granola.

Alton Brown shares a new chicken piccata and a chicken Kiev that's actually a schnitzel.

Alton Brown shares new recipes for mushroom stroganoff and pickled mushrooms.

Alton Brown talks choux pastry and eclairs with a new pastry cream and a chocolate glaze.

Alton Brown creates a more flavorful, faster stock then turns that into chicken soup.

Alton Brown shares a two-ingredient chocolate mousse and a curious cake cooked in the microwave.

Alton Brown shares a new martini, a new mint julep and perfectly clear ice cubes.