"I love to have battles of the wits with people that can dish fast and dirty - and it leads to problems occasionally, 'cause I can sound mean without attempting to be mean."
"I approach cooking from a science angle because I need to understand how things work. If I understand the egg, I can scramble it better. It's a simple as that."
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Source: Alton Brown Answers, At Last. Slashdot Interview, interviews.slashdot.org. September 12, 2002.
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"Culinary tradition is not always based on fact. Sometimes it's based on history, on habits that come out of a time when kitchens were fueled by charcoal."
"Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt."
"The journey of a thousand miles begins with a cash advance."
"My college degree was in theater. But the real reason, if I have any success in that milieu, so to speak, is because I spent a lot of years directing, I spent a lot of years behind the camera"
"I'm an absolute connoisseur of cheeseburgers and like to think that I can detect even mere percentages of shift in fat content in ground meat in a burger and can actually name the temperature to which it was actually cooked to the degree if I'm, you know, really on my game."