I've been watching Good Eats for several years now, and I believe it to be the most informative and easy to watch of all those available. (I find myself without any patience for Emeril Legasse's childish, self-serving antics, and if I never hear "Bam" again, it'll be too soon.)
Alton Brown manages to impart more information in half an hour than most other shows can get to in an hour. The secret to this show is the focus on individual aspects of cooking and the science behind them. While some of the episodes use contrived devices (such as location shots with goofy characters), Brown uses humor to explain the physics behind cooking's rules, as well as to dispel many of the myths perpetrated by the culinary snobs in the chef/restaurant world. For instance, Brown demystifies the simple souffle in one episode while setting up the base information needed to move on to more complex souffles.
I have been quite accomplished in the kitchen for many years, and have not been intimidated by any dish for quite some time. Many years ago I came across a copy of the textbook for the Culinary Institute of America and read it cover to cover. While highly informative, the book doesn't bother to explain in anywhere near Brown's detail as to why certain things are necessary, unnecessary, optional, or just plain silly. As much as I thought I knew already, Brown never fails to add to my repertoire and my understanding with his simple explanations of the physics behind cooking, and the processes that are behind the techniques.
Alton Brown manages to impart more information in half an hour than most other shows can get to in an hour. The secret to this show is the focus on individual aspects of cooking and the science behind them. While some of the episodes use contrived devices (such as location shots with goofy characters), Brown uses humor to explain the physics behind cooking's rules, as well as to dispel many of the myths perpetrated by the culinary snobs in the chef/restaurant world. For instance, Brown demystifies the simple souffle in one episode while setting up the base information needed to move on to more complex souffles.
I have been quite accomplished in the kitchen for many years, and have not been intimidated by any dish for quite some time. Many years ago I came across a copy of the textbook for the Culinary Institute of America and read it cover to cover. While highly informative, the book doesn't bother to explain in anywhere near Brown's detail as to why certain things are necessary, unnecessary, optional, or just plain silly. As much as I thought I knew already, Brown never fails to add to my repertoire and my understanding with his simple explanations of the physics behind cooking, and the processes that are behind the techniques.