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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.

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
Reason
Books
Look
American
Book
Funny
Quince
Looks
Natural
Cranberries
History
Cookery
Often
Properties
Used
Reasons
Back
Property

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I've learned that you shouldn't have preconceived notions about anybody.
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Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt.
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Culinary tradition is not always based on fact. Sometimes it's based on history, on habits that come out of a time when kitchens were fueled by charcoal.
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I'm grateful my teenaged daughter is healthy and well and for the work I do to make a living.
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Now my wife may think she's locked me out of the kitchen but MacGyver's not my patron saint for nothing.
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Basting is evil. Basting does nothing for the meat. Why? Skin. Skin is designed to keep stuff out of the bird, so basting just lets heat out of the oven. That means the turkey will take longer to cook... so don't touch that door!
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I had kicked around the idea for Good Eats when I was directing commercials.
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I never spoke about politics, with the exception of Election Night.
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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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Racism. It's ugly. Even in tubers.
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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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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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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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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.
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All that [replacing of fat] does is lead to dissatisfaction and I think that dissatisfaction results in overeating.
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Laminated Lettuce ... perfect for holiday gift giving.
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Everything in food is science. The only subjective part is when you eat it.
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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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