Alton Brown reloads this episode on lemon meringue pie with a new crust, a new filling and a new meringue. He also bites the heads off of some puppets.

Alton Brown "reloads" this classic episode with a surprising new cheeseburger procedure and the "lost" ground meat dish the food sensors nixed back in '99.

Alton Brown "reloads" his classic cocoa powder show with three updated dishes including a new twist on brownies, an introduction to black cardamom and a scientific road race.

Alton Brown reloads this original pressure cooker episode with a brand-new broth and his take on the Vietnamese classic, pho.

Alton Brown "reloads" this show on "budget" steaks with new ways of cooking his favorite: top sirloin steak. Then there's a close look at why we "flip" meat and a new angle on the broiler.

Alton Brown reloads this classic roast chicken episode with new flavors, new science and a strange new twist on "broiling."

Alton Brown finally "reloads" the pot roast from 2001. He's learned a lot since then, and it shows, because this is what pot roast is supposed to be. (About darned time.)

Alton Brown "reloads" a classic biscuit show featuring his grandmother, with an entirely new take on the classic quick bread. Lard and sifting are discussed and ... this time there are bo-nuts!

Alton Brown "reloads" this cocktail show from 2006 with a new martini, a new mint julep and perfectly clear ice cubes.

A lot has happened in the world of coffee since this show dropped in 2000; since then, Alton Brown has brewed (and consumed) a lot of coffee. Here's his new look at roasting, grinding, brewing and the gear you need to do it.

Alton Brown reloads this classic holiday episode with the help of a jolly old elf in red who's demanding that his Christmas cookies be gluten-free. The resulting cookies are even better than the originals.

Alton Brown finally "reloads" this episode from season six with two new buttercreams, including one curious model flavored with buttermilk.

Alton Brown finally turns this old show about pate a choux into what it always should have been: an episode about chocolate eclairs. That means a new pastry cream and a chocolate glaze.

Alton Brown "reloads" an episode that has been bugging him for years. He finally comes to terms with grits and polenta while a certain Southern gentleman returns to teach the corniest bread of all.

Alton Brown "reloads" this show from 2003, creating a better, more flavorful, faster stock and then turning that into a chicken soup ... all in less than two hours ... the dish, not the episode.

Alton Brown reaches way back to "reload" episode 3 of Good Eats! There are brand new recipes for fried, scrambled and boiled eggs, as well as a look at an old pan from a new angle.