The Alton Browncast

Today’s guest, Justin Warner, is dear to my heart. He is most well-known for being victorious on Season 8 of Food Network Star, where I acted as his mentor as a part of a team. Additionally, he is the author of his own cookbook, “The Laws of Cooking: And How to Break Them.” And, today, we’re talking about food. That means jumping inside Justin’s brain to break down his non-traditional thought process behind his recipes and his feelings on food television. His story is a little different – gaining the majority of his food knowledge while being a waiter at Danny Meyer’s restaurant The Modern, before becoming a renowned chef. During his time as a waiter, and taking his young and comical personality into account, I’d love to hear your guesses on what he could have possibly placed on Brooke..

TV Host and Foodist Alton Brown reviews recent food news, chats with celebrities about their culinary passions, takes calls from listeners, and basically does whatever he flippin’ wants for 45 minutes.

Hugh Acheson is a Canadian-born and Georgia-local chef and restaurateur. He owns four restaurants in Georgia – Five & Ten and The National in Athens, GA, Empire State South in Atlanta, GA and The Florence in Savannah, GA. On top of that, he is known for his Southern-style cookbook, “A New Turn in the South,” and for being a judge on Top Chef. Acheson tells me the story of how he fell in love with food, his Southern food preferences and pointers, as well as his challenges on competitive cooking shows. Plus, find out how he made such a vast amount of contestants cry. Please subscribe to the new homes of The Alton Browncast on: iTunes Stitcher Radio RSS Feed

As many of you probably know, Alex Guarnaschelli is an Iron Chef, cookbook legend and a popular Food Network personality. She is known for being the executive chef of The Darby (now closed) and Butter restaurant in New York City, for writing her cookbook “Old-School Comfort Food,” for being a judge and personality on Chopped, Iron Chef America and many more shows. She talks about her technique competing in cooking shows, her role on Food Network, and her interesting background. You’ll never guess who her mother is. Please subscribe to the new homes of The Alton Browncast on: iTunes Stitcher Radio RSS Feed

I was in the mood for some ice-cream samples, so I brought in Keith Schroeder. Keith, a working chef for over 20 years now, is known for founding High Road Craft Ice Cream, as well as writing “Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing.” Find out the background behind the ice cream, Keith’s story, and all of the unique flavoring. We also find out how Keith expanded from a one-room office to owning a plant in Bangkok. And, if there’s one thing I take out of this interview (besides the 7,000 calories) it’s that during this episode I try some of the best ice cream I’ve ever had, including my own. Please subscribe to the new homes of The Alton Browncast on: iTunes Stitcher Radio RSS Feed

Welcome to the first episode of The Alton Browncast, where I will be going over food news, interviewing celebrities and taking food-related questions from callers. In today’s episode I chat with Sandy Waddell, a Broadway actress known for her cheese dots during the holiday season (similar to cheese straws). She gives me the inside scoop for her special recipe, including the best cheese to use and where to find it. I also get the chance to take some questions from you guys. Hint: They involve canned salmon, kale smoothies and even lamb-stuffed squid. Yeah. Please subscribe to the new homes of The Alton Browncast on: iTunes Stitcher Radio RSS Feed