Ep 7. Amber Waves

In season 6 episode 7 of Good Eats, titled "Amber Waves," Alton Brown explores the world of grain. Brown takes viewers on a journey through the history of grains, starting with the discovery of wild wheat in the Fertile Crescent and moving on to the present day.

In the episode, Brown explains the different categories of grains, including cereals, pseudocereals, and grasses. He also provides information about the nutritional benefits of grains and how to properly store them.

Throughout the show, Brown demonstrates how to make a variety of dishes using different types of grains, such as a toasted barley soup and a quinoa salad. He also delves into the process of making bread, from picking the right flour to kneading and proofing the dough.

Additionally, Brown discusses the use of grains in brewing beer and distilling whiskey. He looks at the role that grains play in creating unique flavors and describes the different types of malts used in the brewing process.

The episode also includes a segment on the importance of corn in the United States, both historically and economically. Brown explains the different types of corn and the range of products that can be made from it, such as cornmeal and popcorn.

Throughout the episode, Brown blends his signature humor with detailed explanations and practical cooking tips. Viewers will come away with a greater appreciation for the diversity and versatility of grains, as well as a newfound knowledge of how to incorporate them into their own cooking.

Overall, "Amber Waves" is a fascinating exploration of the world of grains that will appeal to foodies and history buffs alike. With its blend of information, humor, and practical cooking advice, it is a standout episode in the sixth season of Good Eats.