Good Eats Season 9 Episodes

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Season 9 Episode Guide

Episode 1 - The Jerky

AB takes a loving look at an ancient food for the new millennium: beef jerky. How to shop for it, make it with a window fan, and then how to actually cook with it as an ingredient.
Episode 2 - Give Peas a Chance

AB is called to a normal, suburban house one night to treat a boy who, having been told that he can't leave the table until he eats his peas, hasn't left the table for a very long time.
Episode 3 - Dis-Kabob-Ulated

Does the kabob still have a roll to play in the modern culinary carnival? Sure it does. You just need the right ingredients, the right skewers, the right heat and the right mindset.
Episode 4 - Cobbled Together

After years of applying, AB is finally getting a shot to join the prestigious Institute for the Preservation of Culinary Heritage and Authenticity. All he has to do to get in is prepare a dessert for a special dinner.
Episode 5 - Churn Baby Churn, 2

Alton Brown sets out to figure out how to make ice cream himself. After a visit from some federal ice cream agents and a little investigation of ingredients, Alton cracks the code.
Episode 6 - Power Trip

AB looks at the nutritional challenges then concocts a protein bar, an energy bar, and a very healthy puffed rice treat that is also crispy.
Episode 7 - Wake Up Little Sushi

Alton Brown investigates the ins and outs of ordering, eating, shopping for and even making basic sushi. Plenty of history thrown in for good measure. Remember, in Sushiworld nothing can go wrong.
Episode 8 - Good Wine Gone Bad

Join Alton Brown as he dives deep into the pantry to investigate the many facets of vinegar. Learn the secrets of this ancient elixir (including how to make it from scratch) and some darned clever ways to get it into your food.
Episode 9 - The Waffle Truth

Tired of sad, insipid toaster waffles and flavorless instant batters? Host Alton Brown sure is and he's going to do something about it.
Episode 10 - Great Balls of Meat

Meatballs, if everyone loves them so much, why are there so many lousy ones? Join Alton as he figures out how to build a better ball, puts a muffin pan to new uses and resuscitates that 60's party classic the Swedish meatball.
Episode 11 - School of Hard Nogs

Good Eats takes its first serious (sorta) look at the cocktail world by diving into this famed, holiday quaff. Learn the techniques that make it tick, what to do with the leftovers and take a peek into the tasty world of bourbon.
Episode 12 - Curious Avocado Experiments

Although the avocado is best known for its staring roll in guacamole, this multifaceted culinary actor can also take on rolls usually played by eggs, butter, and even shortening. The results are delicious, healthy, and very green.
Episode 13 - A Pie in Every Pocket

Join host Alton Brown as he looks into the past, future and present of the very handy pocket pie. As for fillings, how does curry mango, chocolate and beef stew grab you?
Episode 14 - My Pod

The word vanilla has come to mean bland and boring. Pretty strange when you consider that this rare pod grows on an orchid that can only be pollinated one day a year.
Episode 15 - Flat Is Beautiful 3

Join Alton Brown as he fishes, filets, and feasts on a selection of dishes that wouldn't suit any other fishes.
Episode 16 - Shell Game 4

Tales of a monster scallop send Alton traveling to a small town in Maine to investigate. After meeting with the nervous locals, he sets sail with Capt. Squint upon his house boat, the Okra.
Episode 17 - Raising the Bar

The cocktail is an American art form that few Americans know much about. Alton sets up the basics of a bar, contemplates ice as an ingredient and prepares the three classics that open the door to the world of cocktail mixology.
Episode 18 - Tender Is the Loin 1

Beef tenderloin is one of the most luxurious cuts of critter known to man, expensive too. Alton investigates where this costly cut comes from, how to buy it and what to do to get your money's worth out of it.
Episode 19 - Tender Is the Loin 2

Alton completes his strategy of getting your money's worth from the luxurious cut of meat known as beef tenderloin. We learn the legends and preparations of Carpaccio, Philly Cheese steak and the perfect Chateaubriand.
Episode 20 - Your Pad or Mine

When his trip to Thailand is cancelled at the last minute, Alton sets out to find the next best thing: food. Namely a proper Pad Thai. Learn the basics of a good stir fry and what to do with some out of the ordinary ingredients.
Episode 21 - Olive Me

Olives are huge in flavor not to mention that they've changed the course of human history and can change your cooking for the better. Alton will open your eyes to tasty options for olives.
Episode 22 - Behind the Eats

If you're a Good Eats fan, you've seen Alton do it all. Although hard to believe, he does have some help when it comes to creating each episode.


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