Good Eats Video Showcase

Alton Brown consulted with the engineers who designed GE's line of Trivection ovens. The company asked Brown to teach their engineers to cook, so that they would better understand the way their appliances are used. The ideas GE's engineers learned in Brown's classes lead to the combination of thermal, convection, and microwave energies to cook food faster. The Trivection technology also guarantees consistent oven temperatures and optimal air circulation.

The Trivection line includes both wall ovens and ranges. The ranges include ceramic glass cooktops. Both versions have programmable control panels, along with control lock capabilities to set child safety locks. The Trivection ovens feature stainless steel exteriors (you can also get the ovens in black or white), along with their "Big View" windows--large windows that will help you check the progress of your food.

Brown even has a video on the GE site, if you need a fix between episodes of Good Eats.

Rather than use cue cards or a teleprompter, Brown prerecords his monologue and then uses tiny earpieces to listen to it as he is on camera. This allows him to keep the complicated facts and statistics in his script straight, and partially accounts for his halting speaking style on the show.

The clock seen in Good Eats is often set by the crew to a significant date such as a crew member's birthday, anniversary, etc.

In Season 9, the episode "Behind the Eats" was produced, which offered a backstage look at the show's production.

Whenever Brown mentions stuffing, someone holds up a sign that says "STUFFING IS EVIL." This is in reference to the Thanksgiving special, wherein Brown denigrated stuffing as increasing cooking time, being a harbinger of food poisoning, and not being good eats. However, he does make exceptions for when stuffing would be appropriate (particularly for stuffed pork), and he later recanted in Season 8 and agreed that stuffing, when done properly, is good eats (dedicating a whole show to the subject).

In episodes with Bigfoot, the sounds Bigfoot makes are the same noises demons make when dying in the computer game Doom.

The access codes for the Good Eats laboratory are:
0851390555 in Mission: Poachable (EA1C13 - Season 3 Episode 11)
180*745666 in Chile's Angles (EA1D01 - Season 4 Episode 13)

Most Food Network shows do not display name brand names of products used during cooking, and care is taken to create false labels for products in these shows. However, in early seasons of Good Eats, Brown occasionally referenced brand name products on the show (e.g., a bottle of Karo corn syrup during the episode on cooking with sugar, mentioning Old Bay Seasoning by name). Currently, brand name product labels are altered, although the alterations generally consist of false names added to labels rather than entirely new labels. (i.e. "Kerry" brand Worcestershire sauce) Also, when using crushed crackers in a recipe, Brown will usually say, "What kind? Well, I'm not going to tell you, but they look like this," and then hold up a Ritz cracker. In another episode, when using baking powder, Brown referred to it as the brand "with the little girl on it"(Clabber Girl). However, on occasional shots taken from inside the freezer, frozen Publix brand vegetables can be seen. Kroger stores and products can also be spotted.

In several of the newer episodes, Brown is wearing a t-shirt or hat from his other show, Feasting on Asphalt. Additionally, in the episode "Pop Art", the marquee at the Majestic Movie theater advertises "Feasting on Asphalt IV."

Although it is his most prominent production, Brown says he makes no money from the broadcast of Good Eats. He spends the entire budget allocated by Food Network on producing the show and receives no residuals. Instead, all of his personal income comes from DVD sales, book royalties, speaking engagements, and corporate consulting.
Brown's real life home kitchen has only been on the show once (in "Give Peas A Chance").

Beginning in Season 9, episodes have been filmed in high definition, and these episodes also appear on Food Network HD.

2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled

Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Yield: One Dozen