Dry-aging is a highly controlled process in which meat sits out for weeks to months in a refrigerated space with regulated temperature, humidity, and airflow. It's particularly popular for steak ...

Alton Brown's recipe for dry aged chimney porterhouse also offers similar dry aging instructions, but uses paper towels instead of cheesecloth and you have to change the paper towels when they get ...

Brown’s recipe for grilled cheese calls for butter or olive oil spread on the bread, not mayo, but maybe he’ll give it a try after his steak success! Brown's new show “Good Eats: Reloaded ...

Alton Brown has always been something of an anomaly in the food media landscape. When he first launched "Good Eats" in 1999, it was unlike any other cooking show on the Food Network, from the way ...

Here’s Alton Brown, a man who has never steered us wrong before—and his latest grilling tip is no exception. How does one cook Alton’s favorite cut of beef, skirt steak? Place it directly on ...

It's an award-winning product made for the serious, meat-eating carnivore who has turned his or her kitchen into an improvised meat locker on more than one occasion in the name of a good steak. The ...

It's true that dry-aging does wonders for texture, but only because the steaks that are most likely to be dry-aged — strips and ribs — are already tender. ... • Alton Brown, Man v. Food, ...

Alton Brown is back with another Good Eats: Reloaded, revisting an early 2000's episode and making us rethink the idea of frozen steaks.

Hopefully Brown will introduce the popular mayo-over-oil swap on his forthcoming series “Good Eats: Reloaded.” The reboot of the popular show will return October 15 on the Cooking Channel.