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The Bulb of the Night

July 25, 2001

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Good Eats - S4 - E9

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Meet the Count and discover the miraculous properties of Garlic.

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Good Eats: Season 4 - 13 Episode s

4x1 - Where There's Smoke, There's Fish
April 11, 2001
Get the lowdown on wood chips and creating a simple smoker for fish.
4x2 - Pressure
April 18, 2001
The scientific theory behind capturing meaty goodness in liquid form and why the pressure cooker makes great broth.
4x3 - Fry Hard II: The Chicken
April 25, 2001
AB pan-fries a chicken, also showing how to butcher it into perfect pieces. Buttermilk bathed, golden brown and deliciousmmm, mmm, fry some more, 'cause nobody doesn't love fried chicken.
4x4 - Crustacean Nation II: Claws
May 16, 2001
Host Alton Brown demystifies the buying, handling and cooking of the briny bug that put the surf into the surf-n-turf.
4x5 - Ham I Am
May 30, 2001
Country and city hams: cured, smoked, raw, brined or fresh, get your juices going for some good old American ham.
4x6 - Let Them Eat Foam
June 13, 2001
Chocolate layer and sheet cakes are more American than apple pie, yet few of us ever bake them anymore. We're going to change all that. Shop for cake pans, learn everything you need to know to keep your foam from flopping and produce a heavenly cake.
4x7 - A Chuck for Chuck
June 27, 2001
From ordinary chuck to sublime, melt in your mouth flavor: how to make the perfect pot roast without the pot.
4x8 - Pantry Raid IV: Comb Alone
July 11, 2001
The most mentioned food in the Bible; The only food produced for us by animals. It's a sweetener, it's an antiseptic, it's amazing.
4x9 - The Bulb of the Night
July 25, 2001
Meet the Count and discover the miraculous properties of Garlic.
4x10 - Mayo Clinic
August 8, 2001
Join Alton Brown as he debunks the many mysteries of mayonnaise.
4x11 - Puff the Magic Pastry
August 22, 2001
Don't be afraid, the store stuff can deliver the puff.
4x12 - True Brew II: Mr Tea
September 5, 2001
Tea is the second most popular beverage, so let's brew some.
4x13 - Chile's Angels
October 3, 2001
Alton investigates the fruity heat of chilies and that ubiquitous condiment: salsa.

Good Eats: All seasons