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The kitchen's a laboratory, and everything that happens there has to do with science. It's biology, chemistry, physics. Yes, there's history. Yes, there's artistry. Yes, to all of that. But what happened there, what actually happens to the food is all science.

Alton Brown

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Alton Brown
Age: 62
Born: 1962
Born: July 30
Actor
Author
Chef
Cinematographer
Musician
Television Personality
Voice Actor
Writer
LA
California
Alton Crawford Walter Brown
Alton Crawford Brown
Actually
Artistry
History
Laboratory
Science
Biology
Happens
Chemistry
Everything
Kitchen
Physics
Food
Happened

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The way to any woman's heart, be she witch or Wonderwoman, princess or Pocahontas, is through her stomach.
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If you're good with a knife, you don't need your eyes.
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A lot of food shows need only to tempt. Some food shows only need to inspire, to empower. And there are a lot of shows that do that.
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The problem is I am both a procrastinator and a power junkie, so I am very frustrating to work with.
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So on one hand, honey is an amazingly sophisticated and efficient food source. On the other hand, it's bee backwash.
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I don't like to be polarizing. It's not who I am.
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Laminated Lettuce ... perfect for holiday gift giving.
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Do not allow watching food to replace making food.
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Jeff Smith was the Julia Child of my generation. When his television show, 'The Frugal Gourmet,' made its debut on PBS in the 1980s, it conveyed such genuine enthusiasm for cooking that I was moved for the first time to slap down cold cash for a collection of recipes.
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If my wife made childhood obesity her mission and I signed a law making 1/8 cup of tomato paste a vegetable, I'd be sleeping on the sofa.
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A meringue is really nothing but a foam. And what is a foam after all, but a big collection of bubbles? And what's a bubble? It's basically a very flimsy little latticework of proteins draped with water. We add sugar to this structure, which strengthens it. But things can, and do, go wrong.
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Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'
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I know people that could serve me canned tuna and saltine crackers and have me feel more at home at their table than some people who can cook circles around me. The more you try to impress people, generally the less you do.
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I played every bad guy in Shakespeare.
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I feel a strong wakeup call and need to build social connections.
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A pie dough comes together exactly like a biscuit only there is very, very little liquid and no leavening involved. Other than that, the same rules apply. My best advice: handle the dough as little as possible.
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I love poking fun at myself. I have a rather mean sense of humor.
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Enough people have now mentioned Bill Nye the Science Guy to me that I now desperately avoid it all costs.
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It's funny, when you look back in history books or American cookery books, one of the reasons that the quinces and cranberries are used so often is because of their natural jelling properties.
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