The biggest problem with this movie is it’s a little better than you think it might be, which somehow makes it worse. As in, it takes itself a bit too seriously, which makes most of the movie feel kind of dull.

It's a good bad... and worth a popcorn matinée. While it's easy to lament what could have been...

This is ultimately a movie about the very bad things that can happen when we don't address our unease, when we just try to brush it off, whether that's to fit in or to preserve our self-image.

This movie tries so hard to be funny, yet it falls flat every time. Just another example of recycled ideas repackaged with women in an attempt to appeal to a certain audience.

If you are new to cooking, this is a great show to begin your journey. If you are a seasoned pro in the kitchen, this show is still necessary to keep your talons sharpened.Alton Brown has managed to make a highly entertaining, humorous, and original food show with great recipes while doing something that is lost on other food show hosts: Educating his viewer.There are many excellent qualities to AB's show, but his use of science is what sets his show apart from anything else food-related on television. Alton gets very, very scientific about why certain things must be done, why certain things do not need to be done, and why certain things may be done if desired. Other shows tell you to do specific things in recipes; Alton tells you why you must do this and how it affects the dish. While he educates the viewer, Alton takes his episode topic and turns it inside out. He teaches you how to use the ingredient, and how to cook in general (and bake, as well).Authenticity is another staple of the show. If you are looking for the most authentic version of, say, New Orleans' style "Red Beans and Rice," you need look no further than Good Eats. Alton also cooks the most authentic versions of more common recipes such as onion soup, spinach salad, or prime rib - he does so by exploring the origins of the dishes and determining how they were originally prepared. Alton also ALWAYS cooks and bakes from scratch. He does not cut corners. He is basically the opposite of Sandra Lee (Semi- Homemade). In fact, at times Alton even mocks himself and caves in and tells the viewer that they can cut a corner if he might be going a little too far (e.g. In an episode in which he teaches the viewer to make baklava, Alton makes homemade rosewater but jokingly tells the viewer there is no shame in buying the store-bought version).Alton always speaks with the viewer; never at the viewer. He frequently uses comedy sketches and comic bits to hammer home his point, and the actors he employs do a fine job (yes, actors are used). In summary, this is a great educational food show with terrific, authentic, made-from-scratch recipes. Being fun and amusing are added bonuses.Personal Note: Alton Brown's "Coconut Cake Revival" episode is jaw-dropping. This is a long, difficult dish to prepare, and what Alton goes through to make this cake from complete scratch is nothing short of remarkable. Halfway through the episode he makes homemade coconut milk, coconut cream, and coconut extract (to use in the dish), and when he finally finishes the cake Alton lets out a laugh at the end of the episode. Highly impressive, to say the least.

I was never a coffee fan, and then I stumbled upon the coffee episode of "Good Eats," the first episode I'd ever watched. The fast-paced format drew me in, but I stayed for all the nifty scientific and culinary facts I was learning.After the episode "True Brew," I gave coffee another chance, and became a Good Eats fan for life. I love how, well, anal he is about good food and good cooking, and although I don't agree or follow everything he says, I did incorporate a lot of what he's said into my cooking. And I do have a stand mixer with flames painted on the side...After five years or so of being a fan, I've tried several of the recipes from the show, and all of them come out great. Though I get better results by watching the show *and* following the written recipe.Now that he's done an Okra episode, I've got to re-evaluate my fear of Okra, which goes way back to when they served fried, breaded okra in my North Texas cafeteria.Darn that Alton Brown and his ability to get me to try new things!

TVholic was spot on with his analysis of Alton Brown and the show. It is unfortunate to not have a more extensive credits list so that the myriad characters can be better identified.http://www.altonbrown.com/pages/behindsc.html does provide some more information on the crew, but not much. There is also an interesting resource, the Good Eats Fan Page at http://goodeatsfanpage.com/.I especially like the extra information added by Deb Duchon - food anthropologist and Shirley Corriher - Food Science Consultant.Apparently, some of the openness from his website has been taken advantage of and it is no longer possible to interact with him there, alas.

This show is awesome. I love the way Alton Brown gives the science behind why a dish is made. This show is always entertaining even if he's making some I would never eat. I really enjoy his desserts, plus you can get every recipe from the Food Network's web site.