Alton Brown hasn’t spent the past few years redoing old “Good Eats” recipes because they were bad. Well, at least not all of them. There is that slow cooker lasagna recipe —which is among “the most hated” in his repertoire, he says — but more on that later.
Brown decided to revisit his cache to reflect on how the food world has changed since his signature Food Network show launched more than 20 years ago. Back then, sous vide was done by only an anointed few in the fine-dining world. Now, anyone can get a decent immersion circulator shipped overnight to their doorstep for about $100. Accessibility to ingredients has exploded. These days, even mainstream grocers stock spices like sumac and Aleppo pepper.
