简述

社会科学类纪录片，Others 频道 2009 ,2010 出品，是 Oth Good Eats 系列其中之一。

封面

Good_Eats_-_Season_13_cover0.jpg

影片信息

官方网站

http://www.foodnetwork.com/good-eats/index.html

影片原始规格:

• 中文片名 ：美食

• 中文系列名：

• 英文片名 ：Good Eats Season 13

• 英文系列名：Good Eats

• 地区 ：美国

• 语言 ：英语

• 时长 ：20 min/EP

• 版本 ：TV

• 发行时间 ：2009, 2010

影片内容介绍

劇情簡介

Good Eats is a Peabody Award-winning television cooking show created and hosted by Alton Brown that airs in North America on Food Network. Likened to television science educators Mr. Wizard and Bill Nye, Brown explores the science and technique behind the cooking, the history of different foods, and the advantages of different kinds of cooking equipment. The show tends to focus on familiar dishes that can easily be made at home, and also features segments on choosing the right appliances, and getting the most out of inexpensive, multi-purpose tools. Each episode of Good Eats has a distinct theme, which is typically an ingredient or a certain cooking technique, but may also be a more general theme such as Thanksgiving, or “man food”.

分集介绍

Crustacean Nation 4

Host Alton Brown explores a bayou staple, the delicious and sustainable alternative to lobster, the crawfish.

Tamale Never Dies

Quite possibly the original convenience food, tamales are ancient and delicious. Join host Alton Brown on an historical and tasty exploration of these tempting treats.

American Classics 4

Although usually considered an Italian dish, spaghetti with meat sauce proves to be an American classic as host Alton Brown explores its origins.

Tender Is The Pork

Looking for an alternative to chicken? Host Alton Brown turns to the pork tenderloin as a delicious yet low fat substitute for the ubiquitous bird.

Undercover Veggies

Alton explains how to sneak veggies into sweet treats.

Feeling Punchy

Despite its long and noble history, punch rarely receives the respect it deserves so host Alton Brown begins a quest to return the drink to its rightful culinary position.

Good Eats Turns 10

To celebrate Good Eats going double digits, Alton Brown and company put on a live variety show full of lively conversation, strange cooking devices, a trivia game show, a parade of guests, a live band, and one very strange birthday cake.

Man Food 2

Host Alton Brown helps an average Joe overcome his kitchen phobias and whip up the classic breakfast of bacon, eggs and coffee.

Food Under the Influence

Most people think of beer and wine only as drinks, but host Alton Brown thinks outside the bottle as he uses them as key ingredients in several tasty dishes.

American Classics V

The pound cake may have been born in Britain but host Alton Brown considers it to be an American classic. Join him as he explores the history and preparation of this delicious treat.

The Once and Future Fish

Concerned about the impact of over-fishing, host Alton Brown explores tasty and extremely sustainable farm-raised trout.

Pantry Raid XII: Turning Japanese

The ingredients for that beguiling Japanese concoction, miso soup, may seem a bit unusual until host Alton Brown demystifies them and explores the wonders of the Japanese pantry.

The “Proof” Is In The Pudding

Host Alton Brown breaks into the liquor cabinet, not to concoct a drink but to examine the uses of alcohol in food preparation.

Twas The Night Before Good Eats

A dark holiday night finds Alton Brown visited by a series of culinary spirits which drive him to prepare long lost yuletide classics.

Live and Let Diet

AB explains how eating from 4 basic food groups helped him lose 50 lbs without going on a diet.

Raising The Bar Again

Join AB as he deconstructs the Margarita and Bloody Mary and reconstructs them with a classic formula Good Eats style.

The Ballad of Salty and Sweet

Host Alton Brown examines ways to super-charge desserts with salt. Bacon praline anyone?

American Classics 7

Host Alton Brown takes on the classic American soup that divides the country, and his family.

Curry-ous

Host Alton Brown attempts to set the record straight on the beloved English dish that made India famous.

The Catfish Shall Rise Again

After confessing a long-lived love for catfish, host Alton Brown sets out to modernize its image.

It’s a Pan, It’s a Dish, It’s Paella

Host Alton Brown demystifies the Spanish pan and the rice dish it’s famous for.

简述

社会科学类纪录片，National Geographic 频道 2011 年出品，是 NG Air Crash Investigation 中的一集，也是 DC Mayday 系列中的一集。

封面

Breakup_Over_Texas_Cover.jpg

影片信息

官方网站

http://natgeotv.com/hk/air-crash-investigation

影片原始规格:

• 中文片名 ：大陆快捷航空2574号班机

• 中文系列名：NG 空中浩劫 / NG 空难调查

• 英文片名 ：Breakup Over Texas

• 英文系列名：NG Air Crash Investigation /DC Mayday

• 电视台 ：National Geographic/Discovery Channel

• 地区 ：美国

• 语言 ：英语

• 时长 ：约 45 分钟

• 版本 ：TV

• IMDB链接 ：http://www.imdb.com/title/tt1862849/

• 发行时间 ：2011

影片内容介绍

剧情简介

在1991年9月11日，美国大陆快运2574号班机即将完成由拉雷多前往得克萨斯州休斯顿的路程，在机师准备降落时，在空中俯冲坠毁并且左机翼被撕裂。14人罹难。成因是维修疏失令一组的水平尾翼在飞行时脱离，之后令机组人员失去控制。

简述

社会科学类纪录片，National Geographic 频道 2011 年出品，是 NG Air Crash Investigation 中的一集，也是 DC Mayday 系列中的一集。

封面

Split_Decision_Cover.jpg

影片信息

官方网站

http://natgeotv.com/hk/air-crash-investigation

影片原始规格:

• 中文片名 ：飞箭航空1285号班机

• 中文系列名：NG 空中浩劫 / NG 空难调查

• 英文片名 ：Split Decision

• 英文系列名：NG Air Crash Investigation /DC Mayday

• 电视台 ：National Geographic/Discovery Channel

• 地区 ：美国

• 语言 ：英语

• 时长 ：约 45 分钟

• 版本 ：TV

• IMDB链接 ：http://www.imdb.com/title/tt1862849/

• 发行时间 ：2011

影片内容介绍

剧情简介

在1985年12月12日，载着第101空降师的包机飞箭航空1285号班机，在加拿大纽芬兰岛的甘德国际机场起飞后不久即失速坠毁。256人罹难。

简述

社会科学类纪录片，Others 频道 2008 ,2009 出品，是 Oth Good Eats 系列其中之一。

封面

Good_Eats_-_Season_12_cover0.jpg

影片信息

官方网站

http://www.foodnetwork.com/good-eats/index.html

影片原始规格:

• 中文片名 ：美食

• 中文系列名：

• 英文片名 ：Good Eats Season 12

• 英文系列名：Good Eats

• 地区 ：美国

• 语言 ：英语

• 时长 ：20 min/EP

• 版本 ：TV

• 发行时间 ：2008, 2009

影片内容介绍

劇情簡介

Good Eats is a Peabody Award-winning television cooking show created and hosted by Alton Brown that airs in North America on Food Network. Likened to television science educators Mr. Wizard and Bill Nye, Brown explores the science and technique behind the cooking, the history of different foods, and the advantages of different kinds of cooking equipment. The show tends to focus on familiar dishes that can easily be made at home, and also features segments on choosing the right appliances, and getting the most out of inexpensive, multi-purpose tools. Each episode of Good Eats has a distinct theme, which is typically an ingredient or a certain cooking technique, but may also be a more general theme such as Thanksgiving, or “man food”.

分集介绍

Popover Sometime

Armed with one simple yet versatile recipe, host Alton Brown creates a variety of dishes from a breakfast treat to that dinner classic, Yorkshire pudding.

Celeryman

Celery is not just for peanut butter anymore as host Alton Brown explores the only common plant that can be used as a vegetable, a starch, an herb and a spice.

Tuna, Surprise

An animated icon visits host Alton Brown and challenges him to raise the bar on canned tuna beyond the usual casserole or tuna salad sandwich.

There Will Be Oil

Edible oils offer a wide range of flavors and qualities to confound any cook, so host Alton Brown untangles these potent hydrocarbons and puts them to good use in kitchen and car.

Frozen Cache

Join host Alton Brown as he elevates the humble home freezer from its usual role as a dumping ground for leftovers and surplus into a powerhouse for proper food preservation.

Oh My, Meat Pie

Join host Alton Brown as he tells the tale of an ancestor’s journey to the New World by way of a curious meat pie shop. He explores the origins and preparation of shepherd s pie and mincemeat.

Et Tu Mame

That culinary chameleon the soy bean turns up as edamame when host Alton Brown takes it from the sushi bar and into the kitchen.

Going Crackers

Although some people believe that crackers only come from boxes, host Alton Brown proves that the humble cracker is vastly improved by a homemade approach.

American Classics III: Creole in a Bowl

Join host Alton Brown as he explores the many historical and cultural influences that give us a New Orleans classic, Beans and Rice.

Switched on Baklava

Phyllo dough can be finicky but host Alton Brown tames this difficult pastry to create that wonderfully layered dessert known ad baklava.

Cran Opening

Host Alton Brown takes us from the bog to the bar as he explores the many uses of that all-American super fruit, the cranberry.

Rise of the Rhizome

When a fairy tale figure seeks host Alton Brown s help in spicing up his personality, it leads to the exploration of that zesty rhizome ginger.

A Cabbage Sprouts in Brussels

Reluctantly agreeing to help refurbish the reputation of Brussel sprouts, host Alton Brown discovers that with the proper preparation they can make a surprising range of good eats.

Orange Aid

Oranges aren’t just for juice any more as host Alton Brown explores their symphony of flavors to create a classic drink, a tasty topping and a creamy cold dessert.

Pantry Raid X: Dark Side of the Cane

Long before refined sugar, molasses was the sweetener of choice. Join host Alton Brown as he digs deep in the pantry to resurrect this historic and versatile syrup.

Gills Gone Wild

Wild salmon can be a shock to the budget but host Alton Brown proves that it is worth every penny if properly and simply prepared.

简述

社会科学类纪录片，Others 频道 2007 ,2008 出品，是 Oth Good Eats 系列其中之一。

封面

Good_Eats_-_Season_11_cover0.jpg

影片信息

官方网站

http://www.foodnetwork.com/good-eats/index.html

影片原始规格:

• 中文片名 ：美食

• 中文系列名：

• 英文片名 ：Good Eats Season 11

• 英文系列名：Good Eats

• 地区 ：美国

• 语言 ：英语

• 时长 ：20 min/EP

• 版本 ：TV

• 发行时间 ：2007, 2008

影片内容介绍

劇情簡介

Season 11 of Good Eats, with Alton Brown. He is the creator and host of the Food Network television show Good Eats, the mini-series Feasting on Asphalt and Feasting on Waves, and host and main commentator on Iron Chef America. Brown is also the author of several books on cookery.

分集介绍

Milk Made

Of all the edibles on earth, only milk exists solely to be food … at least that’s what Alton says.

Pretzel Logic

The pretzel, once a delicious treat, has sadly been twisted into the edible equivalent of cardboard. Alton Brown recreates the traditional soft pretzel in all its crisp, chewy, golden brown glory.

Coconut Cake Revival

Is it possible to make great cake with coconut from a can? Should you even try? Host Alton Brown wants to know and he’s willing to crack open as many nuts as it takes to make a slice of paradise on a plate.

Sub Standards

Whether filling in for your French teacher or your favorite spice, substitutes can be every bit as successful as the original. Join host Alton Brown and a handful of substitute chefs as they take on a few good recipes with one ingredient tied behind their backs.

Fishin’ Whole

Scales, tails and eyes oh my! Who’s afraid of whole fish? Not Alton Brown. Confront your fishy phobias head on with the fearless host as he roasts, planks and fries up a few good (whole) fish.

Withering Bites

Dried fruit may not be glamorous, but what it lacks in fashion it more than makes up for in flavor and versatility.

Stew Romance

If great stew, like great music, is a commingling of ingredients to create culinary harmony, why do so many stews taste less like beautiful music and more like a murky dirge?

Dill-icious

Join host Alton Brown as he helps a humble cucumber fulfill its culinary destiny of becoming a pickle.

Peanut Gallery

Alton Brown needs to turn a handful of peanuts into some seriously good eats.

Bean Stalker

Join Food Network’s intrepid host, Alton Brown, as he reinvents the classic green bean casserole just in time to save the holidays.

Kinda Blue

Join host Alton Brown as he reveals the secret to turning this summer’s superstar, the blueberry, into a year-round treat.

Puff the Magic Mallow

From their swampy origins to modern machine molds, host Alton Brown shares the sweet, sticky science behind homemade marshmallow.

American Slicer

Join host Alton Brown as he explores what it takes to stay sharp in the kitchen and demystifies the relationship between the cook and his cutlery.

The Wing and I

The Wing’s the thing as Alton Brown prepares America’s most ubiquitous of bar foods: Buffalo chicken wings.

American Classics II: Apple of My Pie

An American classic is revisited when host Alton Brown makes everybody’s favorite, apple pie.

If It Ain’t Broccoli Don’t Fix It

It may be the bane of children and presidents but broccoli is a nutritional superfood. Join host Alton Brown as he transforms broccoli from limp and bitter to crisp and delicious.

The Alton Crown Affair

Host Alton Brown proves that Crown Roast of Lamb can be a dish to shock and awe without needlessly intimidating any cook who attempts to prepare it.

Honey I Shrunk the Cake

Join host Alton Brown as he breaks the trend toward an overly sweet and fussy pastry and gets us back to the original chiffon cupcake that will make you feel like a kid again.

Going Dutch

The power might be out but that doesn’t stop host Alton Brown from breaking out the cast iron and using his hearth and his grill to whip up some very good eats.

简述

社会科学类纪录片，Others 频道 2006 ,2007 出品，是 Oth Good Eats 系列其中之一。

封面

Good_Eats_-_Season_10_cover0.jpg

影片信息

官方网站

http://www.foodnetwork.com/good-eats/index.html

影片原始规格:

• 中文片名 ：美食

• 中文系列名：

• 英文片名 ：Good Eats Season 10

• 英文系列名：Good Eats

• 地区 ：美国

• 语言 ：英语

• 时长 ：20 min/EP

• 版本 ：TV

• 发行时间 ：2006, 2007

影片内容介绍

劇情簡介

Good Eats is a television cooking show, created and hosted by Alton Brown, which aired in North America on Food Network and Cooking Channel. Likened to television science educators Mr. Wizard and Bill Nye,[1] Brown explores the science and technique behind the cooking, the history of different foods, and the advantages of different kinds of cooking equipment. The show tends to focus on familiar dishes that can easily be made at home, and also features segments on choosing the right appliances, and getting the most out of inexpensive, multi-purpose tools. Each episode of Good Eats has a distinct theme, which is typically an ingredient or a certain cooking technique, but may also be a more general theme such as Thanksgiving. In the tenth anniversary episode, Alton Brown stated that the show was inspired by the idea of combining Julia Child, Mr. Wizard, and Monty Python. On May 11, 2011, Alton Brown announced that the series would come to a close, ending production at episode 249.

分集介绍

Tortilla Reform

Why is it that so few cooks make their own tortillas at home? AB hopes to reverse the trend by introducing the average gringo to the virtues of the flattest of flatbreads and the magic of an ancient ingredient called maize.

Just Barley

Ancient though it may be, barley is no dino-seed when is comes to versatility in the modern kitchen. AB shows us how to grind our own grains and turn a handful of hulls into a meal even a caveman could love.

House of the Rising Bun

Aroma can make us hungry, recall a memory and even spark an emotion. But can it help sell a house? Alton Brown hopes to find out as he whips up several tasty breakfast breads in search of the secret scent of real estate success. Find out exactly what the nose knows, including the surprising source of most store-bought cinnamon.

Cubing A Round

Cube steak: mysterious meat stuff or misunderstood marvel? Alton Brown makes good use of the only meat capable of being “knitted” together in an attempt to bring country cooking home again. The menu may say “chicken-fried,” but this is definitely a steak, a steak whose history and hearsay is as interesting as the end results are tasty.

Water Works I

Join Alton Brown as he heads upstream in search of the world’s most important ingredient: water. Where does it come from, how is it made safe to drink and how does it get from the source to our kitchen sinks?

Water Works II

In his second exploration of the only ingredient pumped directly into our homes, Alton Brown looks at water from the inside out with the help of a friendly water molecule. Along the way, he explains how water is scrubbed clean before it reaches our homes.

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. Join us “Behind the Eats” as the Good Eats crew reveal their thrilling, compelling and sometimes hard to believe behind the scenes secrets.

Peachy Keen

Few fruits are as sweet, succulent or downright sexy as a peach. So why is it so hard to find a good peach at the grocery store? Alton Brown trades commercial convenience for farm-stand flavor and discovers what he’s been missing. Perfect for pies, pastries or peel and eat, orchard fresh peaches are nothing short of a miracle and, come summertime, closer than you might think.

Okraphobia

Culinary superstars come in all shapes and sizes, but none is more misunderstood than the much-maligned Southern mystery known as okra. Is it a slimy seedpod or pan-fried powerhouse? Join Alton Brown as he explores this versatile veggie from the inside out, separates the ooze from the “ahs,” and turns a bad case of “okraphobia” into a craving for all things okra.

Squid Pro Quo II

In many restaurants, calamari has replaced onion rings as the deep-fried hors d’oeuvre du jour. So why is it that so many cooks fail when it comes to cooking calamari? Is it too many breadcrumbs or not enough batter? AB ships out aboard a squid research vessel in search of answers to this question and a few good appetizers.

Pop Art

No foodstuff screams American “pop” culture as loudly as popcorn. So why is it that modern movie popcorn tastes more like butter-flavored packing material than actual corn? AB takes a trip to the past to uncover the origins of the tasty treat, reveals the best corn for the job, and leaves no kernel unpopped in his search for the perfect popper.

Major Pepper

If salt is a culinary superhero, does that make pepper its sidekick? Or is there more to the peppercorn than meets the eye? After all, most history books place pepper front and center in discussions of commerce, exploration, culture and cuisine. Join Alton Brown as he takes a closer look at the king of spices, goes in search of the perfect peppermill, and examines the peculiar (but delicious) properties of pepper’s essential oils.

Fry Turkey Fry

Whether or not the Pilgrims ate turkey at the first Thanksgiving is debatable, but one thing is not: if they’d had a propane tank and five gallons of hot oil they’d have deep-fried the turkey for sure. Alton Brown takes on the new American tradition of deep-frying the big bird in an effort to prevent future backyard disasters from flaring up. Along the way, he talks turkey flavor and texture to ensure that we all get the most out of our birds, without getting burned.

Pantry Raid VI: Lentils

Join host Alton Brown as he considers one of the oldest and most versatile players in the pantry, the lentil. Whether it’s soup, salad or baked goods, the lentil has more to offer than fiber, minerals, and a steak’s worth of protein, a basic nutrient that AB makes a thorough investigation of while the lentil cookies are cooling; yes, we said lentil cookies.

Tortillas Again

AB finds himself in a fix when a local cooking club pickets his house protesting the fact that he doesn’t use enough leftovers. Luckily the Mother of Culinary Invention appears to illuminate the way to redemption. The target food: tortillas, and lots of them. A little experimentation later and the kitchen is full of lasagna, masa-tots and a serious platter of nachos.

Bowl O’ Bayou

AB breaks down the whole concept of Gumbo, clarifies the differences between Cajun and Creole and explains the importance of the roux this classic dish. After numerous roux failures AB comes up with a foolproof method for making a brick (dark) roux and the perfect gumbo.

Fowl Territory

Join AB as he shares his favorite weeknight meal, Cornish game hen, with an eye on food safety. From the grocery store to the leftovers, AB shows us how to shop, prep, cook and even grill while providing guidelines and tools for proper food handling and clean up. The reward? A couple of tasty versions of AB’s Cornish game hen that are definitely safe eats.

Fruit Ten From Outer Space

Join Alton Brown as he explores an alien fruit: the pomegranate. As he dissects this mysterious fruit, AB reveals a variety of applications for all of the pomegranate’s juicy goodness and decides that regardless of being way weird, pomegranates are definitely good eats.

Pickled Pink

Join Alton Brown as he makes a traditional corned beef to rival any deli serving originating in New York City. From selecting the proper cut of meat to pickling or “corning” it, Alton will serve two classic applications: corned beef and cabbage, and corned beef hash.

Espress Yourself

We could all use some education about true espresso. Join Alton Brown as he explains how the beans, the grind, the machine and the hand make up the essential components.

American Classics I

Alton kicks off his investigation of the vast arena of American Classic dishes with the spinach salad. He examines the recipe ingredient by ingredient tracing the history of how each element became part of the traditional and tasty salad.

简述

社会科学类纪录片，Others 频道 2005 ,2006 出品，是 Oth Good Eats 系列其中之一。

封面

Good_Eats_-_Season_9_cover0.jpg

影片信息

官方网站

http://www.foodnetwork.com/good-eats/index.html

影片原始规格:

• 中文片名 ：美食

• 中文系列名：

• 英文片名 ：Good Eats Season 9

• 英文系列名：Good Eats

• 地区 ：美国

• 语言 ：英语

• 时长 ：20 min/EP

• 版本 ：TV

• 发行时间 ：2005, 2006

影片内容介绍

劇情簡介

Season 9 of Good Eats, with Alton Brown. He is the creator and host of the Food Network television show Good Eats, the mini-series Feasting on Asphalt and Feasting on Waves, and host and main commentator on Iron Chef America. Brown is also the author of several books on cookery.

分集介绍

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.

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.

Urban Preservation II: 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.

Churn Baby Churn II

AB 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, AB cracks the code.

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”.

Wake Up Little Sushi

AB 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 Sushi world nothing can go wrong? go wrong? go wrong.

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.

Pantry Raid V: Good Wine Gone Bad

Join host 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 cleaver ways to get it into your food.

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. Learn how to build a better batter, pick the right iron and find out what waffles and church have in common.

Great Balls O’ Meat

Meatballs, if everyone loves them so much, why are there so many lousy ones? Join host Alton Brown 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.

Curious Yet Tasty 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.

A Pie in Every Pocket

The standard lattice top apple pie may be an American icon, but it’s not the best pie for a culture on the go. 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?

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.

My Pod

The word “vanilla” has come to mean “bland, boring, commonplace”. Pretty strange when you consider that this rare pod grows on an orchid that can only be pollinated one day a year and contains more flavors and aroma compounds than you can shake a rolling pin at. Join host Alton Brown as he tries to put vanilla back on its pedestal.

Tender is the Loin I

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.

Raising the Bar

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

Tender Is The Loin II

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.

Flat Is Beautiful III: Flounder

Although it’s one of the most plentiful fish in the sea, the mild, fine textured flounder is usually relegated to the fry basket. Join Alton Brown as he fishes, filets, and feasts on a selection of dishes that wouldn’t suit any other fishes.

Your Pad Thai 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.

Shell Game IV: Scallops

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 where he’s forced to cook a whole lot of scallop dishes. The question is for whom?

Olive Me

Although small in stature, 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 other than languishing in your martini glass or on an antipasto plate.

简述

社会科学类纪录片，Others 频道 2004 ,2005 出品，是 Oth Good Eats 系列其中之一。

封面

Good_Eats_-_Season_8_cover0.jpg

影片信息

官方网站

http://www.foodnetwork.com/good-eats/index.html

影片原始规格:

• 中文片名 ：美食

• 中文系列名：

• 英文片名 ：Good Eats Season 8

• 英文系列名：Good Eats

• 地区 ：美国

• 语言 ：英语

• 时长 ：20 min/EP

• 版本 ：TV

• 发行时间 ：2004, 2005

影片内容介绍

劇情簡介

Season 8 of Good Eats, with Alton Brown. He is the creator and host of the Food Network television show Good Eats, the mini-series Feasting on Asphalt and Feasting on Waves, and host and main commentator on Iron Chef America. Brown is also the author of several books on cookery.

分集介绍

Hittin’ the Sauce

With a few simple tools and some basic chemistry, host Alton Brown simplifies the most common sauce quandaries. Throw away your boxed preparations and find how simple it is to create an elegant hollandaise and peppercorn sauce for your favorite steak.

Shell Game III

Oysters are a mystery to many and downright spooky to some. Join host Alton Brown as he unravels the secrets of this bivalve, cracks a safe or two and reinvents classic applications like oysters “Rock-A-Fella.”

Flat Is Beautiful II

These days we’re all looking for ways to make more out of less. Alton Brown’s favorite strategy: flatten meats wafer thin and cover them with flavor. New looks at old classics like Chicken Kiev, Turkey Piccata and Carpaccio.

Circle of Life

Everybody loves donuts but nobody seems to make their own … until now. Join host Alton Brown as he delves into this country’s favorite pastry. Not only will you learn how to make your own you’ll find out how the donut really got its hole.

Wonton Ways

The humble wonton skin may look exotic but it’s also the most versatile pasta you can invite into your kitchen. Join Alton Brown as he stuffs and folds and fries and steams and bakes up a mess of good eats out of this Chinese restaurant standard.

The Big Chili

Join Host and cowpoke Gerald P Hobbs [sic, later changed to Grumpy Gus] (Alton Brown) and his sidekick Rusty as they rustle up a good, honest bowl of red. Along the way, they’ll ponder the chili mythology, grind up their own chili powder (that’s chili with an “i”) and do some serious work under pressure.

Sandwich-craft

To some it’s a couple of pieces of bread with something shoved between. To others, a sandwich is a sublime balance of flavor and texture born as much of technique as ingredient. Alton Brown and his nephew Elton dose up a little Sandwich-craft.

Soup’s On

A good soup is like a cooking school in a bowl and class is in session for host Alton Brown’s nephew Elton. Join the two as they work together to craft an old classic and (perhaps) a new one.

Say Cheese

Join host Alton Brown for a collection of short films about his favorite food: cheese. Learn about everything from pasteurization to pairing, Lactose to graters. Learn how to make cheese into soup, crackers, and a spread to end all spreads.

Art of Darkness III

What could possibly be more chocolaty than chocolate? Join host Alton Brown as for his third journey into the world of chocolate…a journey that leads from a simple frosting to the heart of truffles and eventually to home made fudgesicles.

True Grits

Whether you’re cooking up a mess of grits or a pot of polenta cornmeal may just be the most powerful player in the pantry. Join host Alton Brown as he battles with cultural claims, doses up some science and cranks out an upside- down cake with a twist.

Stuff It

AB’s gone on record as saying the stuff is evil and yet, hundreds of protest letters have him rethinking his position. Can a stuffing be designed that’s good for diner and bird alike? Maybe? If a proper model can be found.

Puddin’ Head Blues

In an effort to pay off the IRS, host Alton Brown decides to enter a pudding recipe contest being held by the TV pudding queen: Auntie Pudding. Tapioca, rice and a tasty instant chocolate pudding are in the offering.

Melondrama

Fruit can be tricky stuff and that goes double for melons. Shrouded in mystery and misconception it’s true potential is rarely tapped. Join host Alton Brown as he attempts to demystify one of the most complex and promising fruits around.

Myth Smashers

Sure, cooking is full of rules, sayings, and axioms but do they all hold water? Join host Alton Brown as he sears meat, washes mushrooms, oils the pasta water and tries to blow-up water.

Cuckoo for Coq Au Vin

Can a fussy French fricassee fit a modern American lifestyle? Sure. All it takes is a chicken, a couple bottles of wine and a little know-how. The fussy French part is purely optional.

Carrots: A Taproot Orange

They’re long, they’re orange and they’re everywhere, but do we ever really think about carrots? Host Alton Brown does? A lot. Join him as he concocts everything from salads to cakes and explains the whole carrot/vision thing.

Sprung a Leek

Host Alton Brown ponders the leek, the lesser-known member of the Allium family which it turns, can do anything its siblings can do, only better. Don’t believe it? Try these onion rings.

Dr. Strangeloaf

If bread really is the staff of life then isn’t it time to take your life into your own hands? Alton Brown thinks so and wants to arm you with the know how you’ll knead (get it) to produce your own rustic loaves.

My Big Fat Greek Sandwich

The gyro may just be the perfect sandwich. Too bad you can’t make one at home … or can you? Join host Alton Brown as he tackles rotisseries, tzatziki sauce and a pile of broken plates.

Field of Greens

Was your childhood eating plagued with plate-loads of slimy, foul-smelling leaves? Host Alton Brown shows how to turn fiend to friend when he takes on dark leafy green. Tune in and you might learn a thing or two about nutrition too.

Do the Rice Thing

To most Americans rice means long grain, white grains. But we’re missing out on the marvels of short, medium and brown grains. Join host Alton Brown as he stirs up a risotto, makes a rice salad and delves deep into a mixed bag of starch.

简述

自然科学类纪录片，Others 频道 2006 年出品。

封面

Geometry_of_the_Universe_cover0.jpg

影片信息

官方网站

暂无

影片原始规格:

• 中文片名 ：宇宙的几何学

• 中文系列名：

• 英文片名 ：Geometry of the Universe

• 英文系列名：

• 电视台 ：Others

• 地区 ：

• 语言 ：英语

• 版本 ：TV

• 发行时间 ：2006

影片内容介绍

劇情簡介

Geometry of the Universe from the different view points. Description: 4-dimensional space-time is regarded as a Finsler-space with Berwald-Moor metric. Unlike the quadratic Minkowski metric which is used in the Relativity Theory, the Berwald-Moor metric has the fourth power, and this leads to a series of interesting results. The light cone known in the Relativity Theory takes the form of two tops connected pyramids, and our space-time appears to be anisotropic.

简述

社会科学类纪录片，Others 频道 2003 ,2004 出品，是 Oth Good Eats 系列其中之一。

封面

Good_Eats_-_Season_7_cover0.jpg

影片信息

官方网站

http://www.foodnetwork.com/good-eats/index.html

影片原始规格:

• 中文片名 ：美食

• 中文系列名：

• 英文片名 ：Good Eats Season 7

• 英文系列名：Good Eats

• 地区 ：美国

• 语言 ：英语

• 时长 ：20 min/EP

• 版本 ：TV

• 发行时间 ：2003, 2004

影片内容介绍

劇情簡介

Season 7 of Good Eats, with Alton Brown. He is the creator and host of the Food Network television show Good Eats, the mini-series Feasting on Asphalt and Feasting on Waves, and host and main commentator on Iron Chef America. Brown is also the author of several books on cookery.

分集介绍

Crustacean Nation III: Feeling Crabby

What do you do when your live crab runs away from home? If you’re Alton Brown you turn to frozen legs and other packaged products. A cop out? Nope, good eats.

BBQ

Host Alton Brown thinks he’s cracked the code to true ‘cue: brined pork, a flower pot, a trashcan, hardwood smoke and a lot of patience.

The Egg Files VI: French Flop

Host Alton Brown gets Zen with the simply delicious yet simply misunderstood king of egg applications.

The Muffin Method Man

America’s favorite breakfast bread moved out of the home kitchen long ago. With the help of some sound science and an incarcerated brother, host Alton Brown plans to change all that.

True Brew IV: Take Stock

Some folks may think of home made stocks as culinary anachronisms, but host Alton Brown thinks they’re the best edible investment in town. Follow him as he buys the perfect stock pot and brews up some chickeney goodness spiced up with a tasty jolt of science and major dose of practical advice.

A Beautiful Grind

Host Alton Brown thinks that sausage should be our national dish. Never made your own? Once you know how easy it is, you will. Take a look at grinders, the perfect hunk of pork and the longest piece of protein in the world.

Raising The Steaks

Host Alton Brown returns to the scene of episode #1 to re-think the great American steak. Do you have to lay out a bunch of presidents just to eat like one? Not if you know where to steer on a steer.

The Pouch Principal

Living fast often means getting your food from a bag. Host Alton Brown doesn’t see anything wrong with that as long as the bag comes out of your oven or microwave. Pouch cookery may have ancient origins but it may just be the key to your future food.

I’ll Gotten Gains

Wheat berries, bulgur, and couscous aren’t your usual wheaty fare but then you don’t see a lot of food shows featuring amnesia or kidnapping either.

The Trick to Treats

Despite the fact that Americans spend billions a year on manufactured treats, truth is, great candy starts in the home. Join host Alton Brown as he explains the trick to treats like taffy, brittles, and jellies.

Potato, My Sweet

Long typecast as a character actor on the culinary stage, this longsuffering root is finally ready for a star role, and it’s not in Silence of the Yams.

The Cookie Clause

Santa Claus is coming to town, and unless Alton Brown can bake up the perfect holiday cookie he’s going to find himself on the wrong end of the big guy’s list. Join AB for an evening of cookie baking basics, frosting food science, and maybe a little reindeer wrangling.

Herbal Preservation

Where “Spice Trade” took on the seeds, bark, berries and fruits we grind onto our foods, this show focuses on the wide range of greenery that can add depth and dimension that make Good Eats better. Plus, learn how to set up your own container herb garden.

Spice Capades

A primer for buying, storing, mixing and matching, cooking and eating spices. Find the best tools for grinding them, learn what they are, where they come from and how they shaped the modern world.

The Man Food Show

Just in time for the big game, a show all about food best consumed in a lazy- boy: real, honest to goodness corn dogs and basket burgers (those little single bite burgers that are so darned good).

Fudge Factor

It turns out the secret to producing the archetypal American candy doesn’t lie in the power of chocolate but in the power of crystals. Host Alton Brown helps you to grow your own.

Sometimes You Feel Like A …

Whether they’re the main ingredient or a supporting player, nuts have needs, special needs if we’re going to get the most out of them. Learn better ways to store, cook and cook with a variety of nuts, which turn out to be as good for you as they taste.

I Pie

Alton Brown goes undercover for an in depth look at lemon meringue pie.

Toast Modern

Some of the world’s greatest dishes … Bruschetta, French Toast, Welsh Rabbit to better croutons to your basic breakfast shingle, toast is an example of good eats that could usually be a whole lot better.

Eat This Rock!

Host Alton Brown takes an hour long and loving look at the only rock we eat: salt. Learn what it is, where it comes from, how it makes everything taste better, and how to apply it in some unusually delicious ways.

Top Banana

There’s a lot more under that peel than most folks think. Learn more about the many varieties available in the US and how they like to be handled. Take a side trip through plantains, learn how to make an amazingly fast banana bread and classic Bananas Foster…with fire and everything.