Alton Brown Gave Everything He Had for ‘Good Eats: The Return’

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Alton Brown Gave Everything He Had for ‘Good Eats: The Return’
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Certain interests have crossed from food-nerd territory into the mainstream since 'Good Eats' was last on the air, which has freed up Alton Brown to tackle things like immersion circulators and sourdough starter on the show's reboot

While the series hasn’t changed much in terms of the general style and format since the last season aired in 2012,, as it’s called, does feature a whole new set of recipes, plus some filmmaking flourishes that reflect Brown’s ever-evolving tastes in movies and TV. “After this many years, if I’m going to take another shot at this, I better do it right, because I probably won’t get another chance,” Brown recently told Eater.

When you’re putting together the show, do you decide to base an episode on foods like sourdough starters or ancient grains because you perceive that there is a public interest there? We’ve also worked hard to create a visual style that, frankly, nobody else is doing. We have a rule on the show where every day, we have to do a shot that we’ve never done before. For instance, we’ve got a shot in a Renaissance festival that involves a dolly mounted on top of a dolly pushing another dolly on which another dolly was mounted. So 58 wheels were moving in one shot in order to get the camera to go where I wanted it to go.

I think longtime viewers are going to get what they’ve always gotten and liked, which is that we try to eliminate the “why” and the “how” of the things that are going on in the kitchen. And I’m very fortunate that I was finally able to afford a real science officer. I’m working with someone who is a real food scientist named Dr., who helped Noma do their fermentation program. Now I can push harder, because I know that my brain will only go so far. I don’t have a degree in science.

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