Season 10

With so few Americans making their own tortillas, AB hopes to provide some simple tips and recipes to make a great tortilla, replacing the mediocre store-bought ones we have in our pantry.

Recipes featured in this episode: Corn Tortillas, Lime Tortilla Chips.

AB takes the handful of simple grains of barley and tries to turn them into a meal we could all love.

Recipes featured in this episode: Baked Barley, Barley Bread, Barley and Lamb Stew, Barley Salad, Barley Water.

Alton's trying to sell a house, but the realtor insists the delectable smell of baked goods can help make the sale, so it's off to the oven for Alton.

Recipes featured in this episode:

- Cinnamon Buns

- Citrus Ginger Ring

- Monkey Bread

Alton examines the history of the cube steak and tries to bring country cooking home again.

Recipes featured in this episode: Country Style Steak, Swiss Steak, Chicken Fried Steak.

Alton explains the sources of drinking water, its properties and dangers, and the popularity of bottled water.

Alton continues his exploration of water, explaining how home water filters remove contaminants, how water softeners work, and describes the attributes of water's other forms -- steam and ice.

Good Southern boy Alton takes on the South's favorite fruit, featuring its history, varieties and how to preserve the famously perishable flesh.

Recipes in this episode:

- Grilled Peach Melba

- Individual Peach Upside-Down Cake

Sid the Edibles Agent returns, asking Alton to help redeem his latest problem client, the infamously slimy seedpod known as okra.

Recipes featured in this episode:

- Okra and Tomatoes

- Pickled Okra

- Wet Fried Okra

- Dry Fried Okra

Alton takes to the sea on a research ship to learn more about squid and demonstrate recipes for squid appetizers.

Recipes in this episode:

- Dry Fried Calamari

- Wet Fried Calamari

- Seaside Squid Salad

- Squid Stuffed Squid

A trip to a local cinema reminds Alton that popcorn was once light, fluffy and flavorful. Learn the how and why of exploding kernels and see Alton's improvised, inexpensive popcorn popper.

Alton turns the spotlight on the king of spices, pepper, which has seen its once lofty stature reduced to being a companion for table salt. Included: A historical lesson tracing the spice empires of the 17th century and how to select pepper grinders.

Recipes in this episode:

- Pepper Deviled Eggs

- Black Pepper Mango Sorbet

- Slow Cooker Pepper Pork Chops

- Pepper Vodka

Deep-frying a turkey is a cooking method growing in popularity by leaps and bounds. But it can also be one of the most dangerous, with potential for serious oil burns or even fire. Alton spotlights the essential steps for ultimate safety, including how to select the best frying kit and making the Alton Brown Turkey Derrick®, his recommended way to get the bird in and out of the pot without putting yourself at risk.

Featured recipes in this episode:- Deep-fried Turkey

Alton considers the lentil, a delicious source of protein, fiber and minerals that works in soups, in salads, and even in baked goods like cookies - yes, cookies! The sixth in an occasional series about the contents of the well-stocked pantry.

Recipes Lentil Cookies Lentil Salad Lentil Soup

Alton is under siege. His kitchen is being picketed by Cooks Against Wasted Left-Overs. Alone and abandoned by his film crew, Alton is visited by the Mother of Culinary Invention, who gives the desperate cook inspiration.

Recipes in this episode:

- Enchilada Lasagna

- Masa Tots

- Ultimate Nachos

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.

Recipes: Shrimp Gumbo

Cornish hens are small and delicious, but have the same dangers of their larger brethren. Alton gives a crash course on how to avoid illness with the tiny birds, featuring his Four Cs of food safety: Contain, Clean, Cook and Chill.- Recipies

- Grilled Curry Cornish Hens

- Cornish Game Hen with Bacon and Onions

The pomegranate looks like something from outer space, but Alton tells us that it's one of the healthiest fruits available. But only if you know how to get to the capsules of juicy goodness without making a mess.

Recipes in this episode:

- Pomegranate Syrup or Molasses

- Pomegranate Gelatin

- Grilled Leg of Lamb with Pomegranate Molasses Glaze

- Tequila Sunrise

Inspired by a trip to New York City, the capital of corned beef, Alton decides to make his own, since good corned beef is hard to find outside of the Big Apple and certainly south of the Mason-Dixon. Along the way, the history of the succulent meat and the myth of the St. Patrick's Day traditional meal.

Recipes

- Corned beef brisket

- Corned beef and cabbage

- Corned beef hash

Put down the Venti mocha soy latte and step away from the Starbucks slowly. Alton gets back to basics with the tiny cup of brew that started it all. From the perfect bean to buying a grinder and an espresso machine, learn where you should spend your money.

Recipes featured in this episode:

- Espresso

- Macchiato - Cappuccino - Latte

Alton begins a new series focusing on the basic but often neglected simple fare of America. First up is the spinach salad. Popeye's favorite vegetable needs only a few additions to become a top-notch salad. Also, salad spinners to make your head spin.

Recipes in this episode: - Wilted spinach salad with bacon dressing - Cold spinach salad with bacon and egg dressing