I want to thank you for helping me get my son to grow out of his four basic food groups when he was little – cheese pasta, cheese pizza, cheese taco, and grilled cheese (as you can see, there was a theme). We started watching your show on TV and he wanted to “experiment” just like you. I insisted that if he wanted to fine, but he had to eat whatever he created. As he got older, I explained to him that a date was much more impressed with someone who could make shrimp scampi over a box of macaroni and cheese. He now makes shrimp scampi, lobster, leg of lamb, etc…    Thank you for helping parents everywhere

Lafayette, LA here... We call the garlic "the pope". So if you use onion, celery, bell pepper, and garlic; it's the Trinity and the Pope. 😊

Editor, once again, you've managed to amuse me very well.

hey hey mr Editor we like it when Alton nerds out, its what separates him from the rest of the chef world and makes things enjoyable.

Thank you for reminding the history behind our food that we eat everyday and take for granted. Every single fruits and veggies have a pretty insane background story most the time, that's what I realised when I started gardening. We owe a lot to the first nations of America.

Finding the bay leaf in your red beans is like finding the baby in the King Cake.  😆

Saturday morning coffee with Alton.

Been loving this series but I really want the editor to know they are the MVP. Truly excellent work.

That butt deep dive was very thorough! Who knew meat packing history went to such depths.

And today, well into my 6th decade, I learned the origin of butt load. Never stop being you Alton.

I love Saturday mornings.  Reminds me of being a kid.  Only this time I get my favorite unhinged foodie/cook/chef/scientist!

I’ve been waiting for a reiterated Good Eats for so long and I’m so glad it’s here. Feels are the same but with a more grown up vibe and I’m always here for it!

How fitting. Last weekend I made red beans and ham hocks with homemade corn bread and homemade peach cobbler. All for dinner at my nephews home.

I can confirm your stepfather knew how to make beans. He's from the same parish as i am. For future reference if you don't have time to make pickled pork, you can cook a bone in ham save some meat on the bone and a little sliced off with all the ham juice (freeze and then take out when making beans). Then add that and some sausage to the beans and let cook until they are done. Love everything you do and have been watching for years. Keep up the good work and inspiring future lovers of cooking.

Peter Piper prepared a plethora of pickled pork.

These are the ones ab I love the most because we get a history lesson and cooking

I see Alton Brown post a video, I watch. 😁

Love that your globe correctly labeled the Gulf of Mexico!

You sir are the source of my affinity for culinary arts and history. I remember being a child, coming downstairs to spend time with my parents, and watching your show together on repeat. Thank you Alton for giving me the knowledge, the confidence, the curiosity required to truly appreciate... good eats 💕

I always need to watch Alton's videos twice. The first time is for Alton's instructions. The second time is for the editorial comments.