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Alton Brown
Works at a television or web page near you
Attended New England Culinary Institute
Lives in Everywhere
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Alton Brown

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All-new puppets, songs and entertaining-yet-possibly-hazardous culinary demonstrations. All-new...Alton Brown Live: Eat Your Science.

Tickets on sale now:
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Hey Alton how about you ask the Iron Chef to come on cutthroat kitchen 
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Alton Brown

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Just in time for July 4th and road trips this summer, several of my favorite all-American eateries.

Thanks, +USA TODAY:
When Food Network star Alton Brown traveled the country earlier this year on a 46-city lecture and performance tour, he got restaurant recommendations everywhere he visited.
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Co to za Główno z rorzna
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Alton Brown

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This is the easiest breakfast you can make mom this weekend.

If your family isn't a fan of asparagus, swap in any other veggie, or add bacon and cheese.

Here’s an omelet that requires no actual practice. The Italians call it a frittata, and it distinguishes itself from a French omelet because it is flat, rather than folded, and firm rather than creamy. And since you don’t have to fold it, you can pile on whatever you want as long as it’s either very small or precooked. Think of it as an egg pizza, perfect for any time of day.
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I would like to share a recipe with you, one that is a great breakfast. They are called "dinosaur eggs" please tell me how I can share it with you.
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Alton Brown

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It's probably in your best interest to start thinking about Mother's Day!

Here's a good place to begin:
Get Alton Brown's recipe for Chocolate Muffins. Two types of chocolate make these ideal for the chocoholic in your life.
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looks good
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Alton Brown

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I still stand behind this method.
The key to a successful diet is finding something you’ll actually stick to. If you haven’t found that yet, Alton Brown’s four list approach may help.
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Alton Brown

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One of my favorite desserts of all time ... sweet, crunchy, caramely, fruity and undeniably corny.

Pineapple Upside-Down Cornmeal Cake:
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My 12 yr old son wanted to say you are the Leonardo Da Vinci of food. He said just as Leonardo applied science to art so you apply science to food. 
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Alton Brown

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When I first developed this recipe, more than a few folks thought the peach preserves were a crazy addition. But consider this: Jams and preserves contain pectins, which are gigantic molecules that have considerable gelling power. Including just a wee bit not only smoothes out the texture and elevates the subtler flavor of the vanilla; it can also actually delay melting a bit.

Get Alton Brown's recipe for the best vanilla ice cream. The addition of peach preserves helps smooth out the texture and can actually delay melting a bit.
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Oh my god that looks amazing 
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Alton Brown

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I don't actually live in L.A., but I was born there and I'm back every few months so I've made it my mission to learn her mysterious ways.

I've added some of my top spots on +Pinterest:
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Th ese look good
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Alton Brown

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Summer means basil and basil means pesto and pesto means pine nuts … toasted pine nuts. And that’s where the trouble starts because pine nuts are stupid-easy to burn, especially in a pan on a cook top.

The solution is elementary: Microwave them.

Find out how:
Learn how to toast your pine nuts without burning them with my simple microwave method.
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Here in Colorado, pine nuts are sold roasted in the shell, you have to do the hard work of shelling them. I believe most are roasted a bit in the shell and would be fine to use like that. 
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Alton Brown

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Why go through the trouble to make these yourself? Because this kind of power should be in the hands of the people, not just those working in mall food courts … and you know exactly what I’m talking about. As for the instructions, I know it looks like a lot, but I’ve broken it down into tiny steps for clarity.

New and improved recipe here:
Get Alton Brown's recipe for Overnight Cinnamon Rolls. They're even better than those in mall food courts ... and you know exactly what I'm talking about.
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😄😄😄😄 Yummy

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Alton Brown

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Everything you need for Cinco de Mayo in one place, including some new recipes.

You're welcome:
Down south of the border, they don’t make a big deal of the fact that on May 5, 1862, a rag tag militia led by General Ignacio Zaragoza successfully kick the butts of a 6,000 strong French invasion force at Puebla de Los Angeles. But you know what, I do. And I do it by lifting a margarita and yelling “Viva Zaragoza.” People look at me like I’m crazy, but I do it anyway. COCKTAILS: Cucumber-Cilantro Margarita Margarita Refresca de Avena APPETIZERS...
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Alton Brown

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My opinion on 23 important issues, including: sandwiches, my favorite TV show, go-to chef's knife and bow ties.

Read it on +BuzzFeed:
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U are my idol u are the whole reason I want to be a chef just from u I now know so much about food and u make it fun and intresting I will own a bakery some day and it'll be because of u thanku keep it up
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Thyme Lord
I just gave up the job of writing, directing, and hosting a food show called Good Eats on Food Network. I held this job for 13 years. Now I'm working on new stuff. Oh, and I host a program called Cutthroat Kitchen, also on Food Network.

Besides having earned a culinary degree from New England Culinary Institute, I have a Theater degree from the University of Georgia. 

My big break in the film business came when I landed the job of cinematographer on an REM video called The One I Love. After that I directed TV commercials for nearly 10 years. I didn’t like it very much. 

Oh, and by the way...I like to cook. 

The first cook book I ever bought was The Frugal Gourmet. I still use it.

My favorite cook book is the 1962 edition of the Joy Of Cooking. (I like the lovingly illustrated instructions for skinning a squirrel).

I delivered pizzas in college.

I learned to cook to get dates. I wasn’t very successful.

My specialty is meat. My daughter calls me “the meat whisperer."

But when I get tired of cooking, I cook eggs.

I cook a lot of eggs.

I’m a pretty decent baker.

I prefer knives forged from Japanese steel...white or blue.

I have a weakness for American cast iron.

I cannot tolerate a unitasker, unless it’s a fire extinguisher.

Motto: That’s another show.
Bragging rights
I’ve written 7 books, the last of which will be released in Sept, 2011. It’s going to be quite heavy, so you know it’s quality stuff.
  • New England Culinary Institute
  • University of Georgia
Basic Information
Just a lowly cook.
  • a television or web page near you
  • Good Eats
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