The Alton Browncast

Alton cooks biscuits and gravy for the one and only William Shatner on this week's Alton Browncast. Hear the story behind the dish, why both men love flying, and finish the hour with a glass of bubbly.

Alton and Andrew Zimmern talk about their love of storytelling, the need to give back, and the road from addiction to recovery. Then the tables turn and Andrew interviews Alton over on the Go Fork Yourself podcast!

Have you emailed, tweeted, or Facebook-ed Alton a question? Listen in and see if he answers yours.

Team Hot Dog or Team Hamburger? Alton Brown talks with Jack Hurley, the proprietor of a 1960s-esque hot dog stand in South Carolina called Jack's Cosmic Dogs. They debate the science of fries and why vegetarian menu items are key.

Atlanta artist HENSE is known for abstract exterior mural installations, but got his start with graffiti. He talks with Alton about finding inspiration, success, how he knows when a project is finished, and the work he did for Alton's test kitchen. See more of his work at http://www.hensethename.com.

Alton visits with Sother Teague, Beverage Director at Amor y Amargo, on today's podcast. While they taste their way through bitter tinctures and potables, Sother explains why all the drinks he makes are brown, bitter, and stirred.

Samantha Brown (no relation) joins Alton Brown this week to talk travel. Find out why Samantha always talks to the nighttime security man, what words you must know in any language, and why she caught the travel bug in Latin America - not Europe. She also shares some tips on travelling with kids.

Alton Brown aka Encyclo-smokia Brown and John Hodgman remember their epic barbecue journey, talk facial hair, and hear what happened when John's Twitterfeed was hacked by a tiny human in his house.

Actor and martial artist, Mark Dacascos joins Alton on the podcast to talk about his early desire to become a Buddhist monk, his love for Shakespeare, and improvising the character of Iron Chef America's Chairman. Find out what he says when asked about his uncle in Japan and if Alton Brown is really that smart.

This week Alton interviews Michael Ruhlman about freeing people from recipes, the future of cookbooks, and what sets the great chefs apart. They try to predict the future of food and get excited about eggs.

Ever wonder whose job it is to build a kitchen in the middle of a beach, design the sabotages on Cutththroat Kitchen, or wash the dishes when the cameras stop rolling? For many of Food Network's shows, it is Katie Allen, culinary producer. She talks with Alton about the magic of Kitchen Stadium and how a bell pepper almost kept her from her dream job at Food Network.

Alton Brown talks to Brooks Reitz of Jack Rudy Cocktail Co. about his company's namesake (the man, the myth, the legend), the inspiration for interesting elixers, and the reemergence of cocktail culture. Alton shares his technique for the perfect G&T.

  Alton Brown asks Kevin Brauch how he got the Drinking Robot nickname, hears a vintage speech about McDonald's hamburgers, and defends his fruitcake. All this, and why Kevin slapped Alton and shouted down the hall of the Food Network studios.

Rock stars, tattoos, the history of modern art and the impact of those oh so famous soup cans – that's where the conversation goes when Robert Sparks, Senior Consultant for the Martin Lawrence Galleries, USA joins Alton for this week's podcast. Sparks also gives an inside look at the world of fine art and advises on how to get rid of those posters from college and put some treasure on your walls.

Alton talks to The Boss… well, the boss of The Edible Inevitable Tour, Gretchen Pfarrer. This tour veteran shares stories from 17 years on the road, and explains why she thinks tours like this one are the wave of the future.

Alton interviews Mike Martin, the production manager for The Edible Inevitable Tour. Mike takes us through a typical day, talks about the difference between TV and theater, and why it is “all about the out.”

This week on The Alton Browncast, Alton and Donatella Arpaia talk about what it was like growing up in an Italian immigrant family and how celebrity guest judges and her legal training help her judge Iron Chef America. Then the tables turn when Donatella asks Alton a series of questions.

Listen as Alton and Todd Bailey, Art Director extraordinaire, reminisce about the evolution of sets and props on Good Eats. Hear about when they got a standing ovation at the grocery store, solve the mystery of who “Thing” was, find out why the set was dubbed “The Snowflake Factory,” and learn about their shared love of googly eyes.

Alton is in Nashville visiting Scott Witherow of Olive and Sinclair Chocolate Co. Scott describes the path he's taken from high-end restaurants to making chocolate in his home kitchen to developing a line of chocolate charcuterie.

Philip Preston of PolyScience fame joins Alton for this week's podcast to talk temperature control and innovative culinary technology.

Alton Brown and Simon Majumdar sit down for a talk that ranges from reading the New Testament in Greek to a lifesaving dal recipe, a goal to go everywhere and eat everything, and adventures in frogging. Along the way Simon lists places he thinks Alton should travel and describes the ultimate food experience. 

After watching each other on TV for years, Alton Brown and Valerie Bertinelli meet for the fist time. Valerie talks about how characters she's played have affected her, shares thoughts on food and body image, and gets advice on how to judge Iron Chef America.

This week, Alton Brown interviews his trainer, Roger Scott, and nutritionist Carolyn O'Neil (aka The Lady of the Refrigerator). 

Alton Brown hosts Lucky Yates (aka Archer's Dr. Krieger aka The Dungeon Master) on his podcast this week. They reminisce about Good Eats, debate the clones vs. robots, and talk tattoos, broken bones and puppets. Then, in honor of Lucky's award-winning role as Sylvester Graham, Alton reexamines the graham cracker.

Santa Claus has stopped by The Alton Browncast to help Alton answer some of your holiday questions. Find out what they do with instant potato flakes, whether you should cream butter for an hour, and what Alton's two favorite Christmas memories are.

Alton Brown welcomes a familiar face…er, voice…to the podcast this week, actress and Woopie Pie Wizard, Widdi Turner. They reminisce about Widdi's classic performances, talk belly dancing and whoopie pie reconnaissance. As an homage to Widdi's take on Frances Andersen, Alton talks potatoes.

You've heard Alton mention these folks numerous times, and today Tom and Patty Erd of The Spice House join Alton on the podcast. Inspired by their chat, Alton examines vanilla, cinnamon, and paprika.

The Thanksgiving trilogy comes to an end this week as Alton Brown and Patty Catalano talk Thanksgiving leftovers, Black Friday food (is there such a thing?), and preparing for Christmas. Alton shares a perplexing family recipe and tells you how he takes his coffee.

Alton Brown and his podcast producer, Patty Catalano, are back again, this time answering your questions about the Thanksgiving turkey. Alton also tackles the tricky topic of intruding in-laws.

Alton knows you are already panicking about Thanksgiving, so he and The Alton Browncast producer, Patty Catalano, wade through your tweets, Facebook posts, and email inquiries trying to make sense of it all. This week it is all about Thanksgiving history, gravy, sides, dessert and the great stuffing v. dressing debate.

Join Alton Brown and Inevitable Edible tour soundman, Patrick Belden, as they talk everything but the music. Learn the history of the Good Eats theme song.

Join Alton Brown from the road in El Cajon, California, as he tours Taylor Guitars and interviews this legendary guitar maker's founder.

We've hit the road for Alton Brown's Inevitable Edible Live Tour! Straight from tour dress rehearsals, Alton sits down with Tour Producer Jim Milan and chats about Palm Dessert and what it takes to produce a multi-city live tour. For more on the Inevitable Edible Tour, schedule and tickets, visit altonbrowntour.com.

Alton Brown sits down with Adam Schoenberg and Cory Rosenberg of hook + ALBERT to discuss their creative take on men's fashion accessories and how it all started with a pair of socks. The three try to figure out why a flower in the lapel is OK, while a pocket square is too outrageous for some. Find out what Alton is cooking up with hook + ALBERT, and what it has to do with salmon.  You can find the hook + ALBERT & Alton Brown bow ties can be found on hookandalbert.com on October 21st

Alton travels to the Old Rip Van Winkle Distillery in Kentucky to talk with Julian Van Winkle. Then Alton sets up quite the scientific bourbon tasting for friend, pilot, and bourbon-lover Joe Gravalec, where the results shock and awe.

This week fashion is the main course as Alton Brown talks with Sid Mashburn about what to look for in a suit jacket, style icons, movies and fashion. Alton also takes style questions from fans.

Alton Brown talks to the only actor who made him laugh so hard he couldn't get through a scene. Bart Hansard describes a courtroom drama you just won't believe and reminisces about how he saved the day from a “Russian” actor. Alton answers your questions and tells you everything you ever wanted to know about Brussels sprouts.

Giada De Laurentiis joins Alton Brown on this week's podcast. Giada reflects on family, goals, beauty and how appearing on Iron Chef America affected her—plus find out what Alton realized about Giada that kept her curious for months. Alton answers some of your questions and talks meatballs.

Join Alton Brown and Geoffrey Zakarian as they drink martinis, talk cruise ships, breakfast, and how this chef got his start. Inspired by Iron Chef Zakarian's love of soufflés, Alton takes a closer look at the dish

Alton Brown and Ted Allen dish on food competition shows and compare commencement speech strategies. Ted also tells us why you should read and not sniff wine corks and what a chihuaua has to do with Chopped. Then, Alton rifles around the pantry to concoct weird food combos from your Twitter suggestions.

Alton Brown sits down with Food Network executives, Bob Tuschman and Susie Fogelson. They talk about how a niche channel found its place among the mainstream, and open up to their own on-camera strengths and weaknesses. Alton also answers questions from fans and percolates on a fruit from paradise.

SPOILER ALERT: Alton Brown and Damaris Phillips, winner of Food Network Star Season 9, chat about what it was like to stand on the stage and win (what…no cake?). Damaris learns to tell stories with her recipes and talks about growing up in the most unusual of places. Alton answers some of your questions and ponders pickles. 

Alton Brown sits down with the finalists from Season 9 of Food Network Star before their fate is sealed.

Alton Brown and Justin Warner, Food Network Star Season 8 winner, sit down for a têtê-à-têtê, dishing on creativity in the kitchen and adventures in filming Rebel Eats. Inspired by a dish he had at Justin's restaurant, Alton mulls over melons.

It's biscuit time on the Alton Browncast. Alton remembers Ma Mae, shares his first experience with buttermilk and fesses up to how he really makes biscuits at home. He also sits down with poly-hyphenate Hugh Acheson to talk Southern food, Top Chef, and the proper culinary library.

Alton Brown's musings on summer's unsung vegetable hero, the truth about eating bugs, lobster immortality, and the decision of whether to toss the mystery meat lurking in the back of the fridge. Alex Guarnaschelli joins Alton for a chat about Iron Chef America, her (not so secret anymore) dream, and a special kind of lemonade stand.

Find out what Alton thinks is the grossest part of the 4th of July holiday. Then, Keith Schroeder of High Road Ice Cream stops by to geek out on summer's coldest and creamiest treat. You'll want to bring your spoon.

Junk food is all over the news and Alton digests it all for you. He talks with Iron Chef Bobby Flay about a hobby that may surprise some food fans. And of course, questions from you.

Among these week's highlights: GMOs, brain freeze, cheese straws, and lamb stuffed squid (ewww).