Alton Brown Biography, Age, Family, Wife, Daughter, Tv Shows, and Net Worth

Alton Brown Biography

Alton Brown is an American actor, television personality, author, as well as food show presenter. He is a best-selling author of books on food and cooking. 

Prior to this, he is the creator and host of the Food Network television show Good Eats, host of the mini-series Feasting on Asphalt and Feasting on Waves, and host and main commentator on Iron Chef America and Cutthroat Kitchen.

Moreover, he is outspoken in his shows about his dislike of single-purpose kitchen utensils and equipment (“unitaskers”), such as garlic presses and margarita machines.

Alton Brown Age

Alton was born on July 30, 1962, in Los Angeles, California, United States. Therefore, he is 57 years of age as of 2019.

Alton Brown Height

He stands at an approximate height of 1.75 m.

Alton Brown Family

Brown was born on July 30, 1962, in Los Angeles, California, to parents from rural Georgia. He left California and moved to Georgia with his family when he was 7. Most notably, his father by the name Alton Brown Sr. was a media executive in Cleveland, Georgia, owner of radio station WRWH, and publisher of the newspaper White County News.

However, It was only a few years later — on his very last day of the sixth grade — that his father died. He was found suffocated in their home, and while the police officially ruled his death a suicide, Brown says he had always believed it was entirely possible he’d been murdered.

Brown was left with his mother and says she went on to marry four more times. He added that he doesn’t have much to do with his myriad of step-siblings or his mother, describing his relationship with her as holding at “a 100-mile distance,” and saying, “My mom didn’t have a lot of respect for me until I became famous.”

Alton Brown Wife

Alton met DeAnna Collins, who worked in production, eyes met, sparks flew, and wedding bells rang. However, he and his wife DeAnna, an executive producer on Good Eats, divorced in 2015. The two shared one daughter, Zoey (born in 1999).

In 2015, after 21 years of marriage, Brown split from his second wife, DeAnna Brown. Part of starting over meant finding a new home. He bought a three-bedroom industrial loft two miles from where he films and in 2017 hired interior designer Elizabeth Ingram to makeover space.

Although Brown is an often-recognized celebrity in the area, Ingram, 53, had “no idea” who he was when they met. “She thought that I was the guy from Molton Brown soap,” says Brown. “I slowly turned every meeting we had into a date.” A month before renovations were finished, they were engaged; they wed last fall and now live in the apartment with their dogs Scabigail and Francis.

Ingram’s “hippy-vibe” has had a calming effect on him, he says. “I was like an old creaky ship when I met her,” says Brown, who used to describe his personality as “evilicious.”

“Living with someone who’s a creative, changes things because it changes the nature of what you can share and what you can expect people to understand,” he says. “I think having somebody you can talk to, which I haven’t always had in my life, is a big deal.”

Alton Brown Net Worth

Alton sits at an approximate net worth of $13 million dollars as of 2019. He has earned his net worth from his career as a television personality, food show presenter, author, actor, cinematographer, and musician.

Alton Brown Turkey Brine – Alton Brown Turkey

I combine this brine with the ‘Simplest Roast Turkey’ for an annual ‘HIT’. Most delicious and reliable!

INGREDIENTS

    • For the brine:
    • 1 cup kosher salt
    • 1/2 cup light brown sugar
    • 1-gallon vegetable stock
    • 1 tablespoon black peppercorns
    • 1 1/2 teaspoons allspice berries
    • 1 1/2 teaspoons chopped candied ginger
    • 1 gallon heavily iced water

PREPARATION

  • Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
  • Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat.
  • Stir occasionally to dissolve solids and bring to a boil.
  • Then remove the brine from the heat, cool to room temperature, and refrigerate.
  • Early on the day or the night before you’d like to eat: Combine the brine, water, and ice in the 5-gallon bucket.
  • Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in a cool area for 8 to 16 hours, turning the bird once halfway through brining.
  • Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
  • Alton Brown Mac-n-Cheese

    Ingredients

    • 1/2 pound elbow macaroni
    • 4 tablespoons butter
    • 2 eggs
    • 6 ounces evaporated milk
    • 1/2 teaspoon hot sauce
    • 1 teaspoon kosher salt
    • Fresh black pepper
    • 3/4 teaspoon dry mustard
    • 10 ounces sharp cheddar, shredded

    Directions

    • In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
    • Whisk together the eggs, milk, hot sauce, salt, pepper and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

    Baked Macaroni and Cheese
    Ingredients

    • 1/2 pound elbow macaroni
    • 3 tablespoons butter
    • 3 tablespoons flour
    • 1 tablespoon powdered mustard
    • 3 cups milk
    • 1/2 cup yellow onion, finely diced
    • 1 bay leaf
    • 1/2 teaspoon paprika
    • 1 large egg
    • 12 ounces sharp cheddar, shredded
    • 1 teaspoon kosher salt
    • Fresh black pepper

    Topping:

    • 3 tablespoons butter
    • 1 cup panko bread crumbs

    Directions

    • Preheat oven to 350 degrees F.
    • In a large pot of boiling, salted water cook the pasta to al dente.
    • While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
    • Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
    • Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
    • Remember to save leftovers for fried Macaroni and Cheese.

    Whipped Cream
    Ingredients

    • 2 tablespoons sugar
    • 1 cup heavy whipping cream

    Directions

    • Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
    • Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, whisk for 10 to 15 seconds.

    Alton Brown Guacamole

    Ingredients

    • 3 Haas avocados, halved, seeded and peeled
    • 1 lime, juiced
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon cayenne
    • 1/2 medium onion, diced1/2 jalapeno pepper, seeded and minced
    • 2 Roma tomatoes, seeded and diced
    • 1 tablespoon chopped cilantro
    • 1 clove garlic, minced

    Preparation

    -In a large bowl place the scooped avocado pulp and lime juice, toss to coat.

    -Drain, and reserve the lime juice, after all of the avocados have been coated.

    -Using a potato masher add the salt, cumin, and cayenne and mash.

    -Then, fold in the onions, tomatoes, cilantro, and garlic.

    -Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

    Alton Brown Tv Shows

  • Good Eats
  • Iron Chef America
  • Cutthroat Kitchen
  • Food Network Star
  • Feasting on Asphalt
  • The Next Iron
  • Iron Chef Gauntlet
  • Iron Chef Showdown
  • The Best I Ever Made
  • Camp Cutthroat
  • Ridiculous Cake
  • Feasting on Waves
  • All Star Kitchen Makeover
  • Iron Chef Behind the
  • Alton Brown Daughter

    Brown’s daughter is named Zoey Brown. She was born in the year 1999.

    Alton Brown Good Eats

    Good Eats
    The pilot for Good Eats first aired in July 1998 on the PBS member TV station WTTW in Chicago, Illinois. Food Network picked up the show in July 1999. In May 2011, Alton Brown announced an end to Good Eats after 14 seasons. The final episode, “Turn on the Dark”, aired February 10, 2012.

    Many of the Good Eats episodes feature Brown building makeshift cooking devices in order to point out that many of the devices sold at conventional “cooking” stores are simply fancified hardware store items.

    Good Eats was nominated for the Best T.V. Food Journalism Award by the James Beard Foundation in 2000. The show was also awarded a 2006 Peabody Award.

    On Alton’s 2017 book tour he stated Good Eats will have a “sequel” and it will be released to the Internet in 2018. This was changed in late 2018 when Brown made arrangements with Cooking Channel to air “revised” versions of several episodes with new recipes entitled Good Eats Reloaded, in which he stated new episodes of Good Eats are also in the works

    Iron Chef America
    In 2004 Brown appeared on Iron Chef America: Battle of the Masters. This was the second attempt to adapt the Japanese cooking show Iron Chef to American television (the first being UPN’s Iron Chef USA, which featured William Shatner and was not well received). Brown served as the expert commentator, a modified version of the role played by Dr. Yukio Hattori in the original show. When the show became a series, Brown began serving as the play-by-play announcer, with Kevin Brauch as a kitchen reporter. Brown also served as the host for all five seasons of the spin-off The Next Iron Chef.

    Feasting on Asphalt
    Brown’s third series, Feasting on Asphalt, explores the history of eating on the move. Brown and his crew crossed the United States via motorcycle in a four-part miniseries about the history of road food. Brown samples food all along his travel route. He includes a “history of food” segment documenting famous road trips and interviews many of the foodies he meets en route.

    The series premiered on Food Network on July 29, 2006. The mini-series was picked up for a second run, entitled Feasting on Asphalt 2: The River Run, in 2007. Six episodes were filmed during April and May 2007. The episodes trace the majority of the length of the Mississippi River through Brown’s travels. The second run of episodes began airing on Food Network on August 4, 2007.

    The third season uses the title Feasting on Waves and has Brown traveling the Caribbean Sea by boat in search of local cuisine.

    Cutthroat Kitchen
    In 2013, Brown began hosting the cooking competition series Cutthroat Kitchen on the Food Network. In each episode, four chefs are each given $25,000 with which to bid on items that can be used to hinder their opponents’ cooking, such as confiscating ingredients or forcing them to use unorthodox tools and equipment. Three chefs are eliminated one by one, and the winner keeps his/her unspent money as the day’s prize. The series premiered on August 11, 2013.

    Alton Brown Books

    • I’m Just Here for the Food: Food + Heat = Cooking (ISBN 1-58479-083-0, 2002)
    • Alton Brown’s Gear for Your Kitchen (ISBN 1-58479-296-5, 2003)
    • I’m Just Here for the Food: Kitchen User’s Manual (ISBN 1-58479-298-1, 2003)
    • I’m Just Here for the Food: Cook’s Notes (ISBN 1-58479-299-X, 2003)
    • I’m Just Here for More Food: Food × Mixing + Heat = Baking (ISBN 1-58479-341-4, 2004)
    • I’m Just Here for the Food: Version 2.0 (ISBN 1-58479-559-X, 2006)
    • Feasting on Asphalt: The River Run (ISBN 1-58479-681-2, 2008)
    • Good Eats: The Early Years (ISBN 1-58479-795-9, 2009)
    • Good Eats 2: The Middle Years (ISBN 1-58479-857-2, 2010)
    • Good Eats 3: The Later Years (ISBN 1-58479-903-X, 2011)
    • EveryDayCook (ISBN 978-1-101-88571-0, 2016)

    Alton Brown Facebook

    Alton Brown Twitter

    Alton Brown Instagram

    Alton Brown Show

    Brown served as a mentor on Season 8 of The Next Food Network Star alongside Bobby Flay and Giada De Laurentiis. During season 8, each mentor selected and mentored a team of five finalists. Team Alton’s finalist, Justin Warner, was the season 8 winner; however, Brown will not be producing Warner’s show.

    Brown appeared on the Travel Channel show The Layover with Anthony Bourdain which focused on the city of Atlanta in 2013. In the episode, Bourdain takes Brown to the Clermont Lounge. Brown guest-starred as the “Guest Bailiff” and “Expert Witness” in John Hodgman’s comedy/court show podcast Judge John Hodgman.

    In October 2013, Brown launched “Alton Brown Live: The Edible Inevitable Tour,” his first national tour visiting 46 cities through March 2014. The show includes stand-up comedy, talk show antics, a multimedia lecture, live music, and “extreme” food experimentation. After a hiatus of several months, while Brown worked on his Food Network shows, the tour resumed in October 2014 and concluded on April 4, 2015, in Houston, Texas, after visiting more than 60 cities.

    In October 2017, Brown was featured on the Food Network television show Chopped in a five-part series called “Alton Brown’s Challenge.” Brown voices Yum Labouché in Big Hero 6: The Series. The character is a judge for an underground cooking competition.

    Commercials
    Brown has done commercial work for General Electric (GE) products, including five infomercials touting the benefits of GE refrigerators, washers and dryers, water purifiers, Trivection ovens, and dishwashers. The infomercials are produced in the Good Eats style, employing the use of unusual camera angles, informational text, props, visual aids, scientific explanations, and the same method of delivery. These infomercials are distributed to wholesale distributors of appliances/plumbing devices.

    Brown has also aided GE in developing a new type of oven. He was initially called by GE to help their engineers learn more about the effects of heat on food; which grew into active cooperation to develop GE’s Trivection oven.

    Brown has also done promotion for Dannon yogurt, Welch’s, Shun knives Colgate toothpaste, and Heifer International. In 2010, he endorsed salt use in a campaign for Cargill.

    The Alton Brown cast
    On June 28, 2013, Alton Brown joined the Nerdist Podcast Network with his podcast The Alton Brown cast. In this podcast, Brown reviews recent food news takes calls and questions from listeners, and interviews celebrities and other guests. Food is often a focal point of the podcast, but several episodes have branched off into other areas of Brown’s interest, including men’s style, production, and recording of music and various aspects of acting and cinematography.

    So far, it has featured chats with food luminaries such as Justin Warner, Hugh Acheson, Alex Guarnaschelli, Bobby Flay, and Keith Schroder. Guests have also included men’s style maven Sid Mashburn and clothing manufacturing team Adam Schoenberg and Cory Rosenberg; producer Jim Milan and soundman Patrick Beldin from “The Edible Inevitable Tour” and actor Bart Hansard, who played multiple characters on Good Eats.

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