Alton Brown

Michael Nagrant / 03.20.06

We don’t swoon at the feet of food celebrities. In fact, everytime Giada De Laurentiis pops up on our tv screens with her carefully orchestrated cleavage and soft focus kitchen, we feel a little ill. It’s not that we don’t think she can cook, because we know she can. It’s just that it is such an overt attempt at capturing the 18-43 year old hormonally challenged male demographic. It’s food porn where the food isn’t even in the money shot. Besides, everyone knows that young males are watching Stone Cold Steve Austin throwing down on WWE Raw with bikini clad ladies dancing in the backround.

That being said, we were at the Home and Housewares show at Chicago’s McCormick Center last week when we ran into Alton Brown of Good Eats. He is clearly a food celebrity, but a celebrity who is teaching America about the science behind our favorite foods. He tackles the food we cook everyday and demonstrates the best techniques for success. It’s an idea we love.

In this week’s podcast, we talked about how Americans don’t break down their own poultry anymore, why Alton thinks Shun knives are the best bang for the buck, and in light of his own personal health scare, what he’s doing to promote healthy eating. We also caught some of Alton’s cooking demonstration at the show, and feature the question and answer session that followed. Find out what new shows the Good Eats staff has planned.


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