We Want Everything on Alton Brown's Game-Day Pinterest Board

Alton calls his guacamole, "Definitive. Straight-forward. Iconic. And oh yeah, damn tasty."

The chef tells the story of these crunchy salt and vinegar chickpeas, "In the region around Corum in Turkey, young and old alike munch a curiously crunchable concoction called leblebi, and the recipe is slighly time-consuming. Luckily there is a faster and easier way to make."

Alton's shrimp cocktail is anything but ordinary. He claims, "There’s a secret ingredient in this new cocktail sauce that helps give the sauce great flavor and texture. Smoked almonds. Trust me on this."

What's the key to making great turkey sliders? According to Alton, "By adding three high-umami ingredients: parmesan cheese, mushrooms and miso, you can actually make ground turkey taste like a burger you’d want to eat."

No soaking beans required for Alton Brown's hummus.

Yogurt, parsley, tomatoes, and more dress this Greek chicken salad.

The chef shares his key points for roasted peanuts, "When shopping for raw shell peanuts, look for firm, hard shells with no cracks, no black moldy spots and as little dust as possible."

To fry or not to fry? For Alton's chili-glazed wings he argues, "[D]eep-frying is not the best way to cook chicken wings because they already contain enough fat to fry themselves."

Though this roasted chile salsa calls for five peppers, Alton says not to worry, "This roasted chile salsa is seriously good. Yes . . . five jalapeños sounds like a lot but . . . roasting them under the broiler knocks down the heat considerably."

This savory Greek yogurt dip makes a great spread for burgers and dip for buffalo wings or potato chips.