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Each chapter explores a different facet of the first live-action Star Wars television show through interviews, never-before-seen footage, and roundtable conversations hosted by Favreau himself.","\u002Fqwc5RFNadL7YYtMfly58AjYUA50.jpg",[102],16.8409,"2020-05-04",71,[23],{"adult":59,"backdrop_path":463,"id":464,"name":465,"original_name":465,"overview":466,"poster_path":467,"media_type":258,"original_language":24,"genre_ids":468,"popularity":469,"first_air_date":470,"softcore":59,"vote_average":471,"vote_count":472,"origin_country":473},"\u002FvxsoaSyPXJAjZmBAZQbTHRKoXwo.jpg",127907,"McCartney 3, 2, 1","Paul McCartney sits down for a rare in-depth one-on-one with legendary producer Rick Rubin to discuss his ground breaking work with The Beatles, the emblematic 70s arena rock of Wings and his 50 years and counting as a solo artist.","\u002FzgheM4XlGVYvwwpLydpykLzmk1X.jpg",[102],22.6133,"2021-07-16",8.439,49,[23],{"adult":59,"backdrop_path":475,"id":476,"name":477,"original_name":477,"overview":478,"poster_path":479,"media_type":258,"original_language":24,"genre_ids":480,"popularity":481,"first_air_date":482,"softcore":59,"vote_average":335,"vote_count":483,"origin_country":484},"\u002FjqfueFlkLu6YsIDpwu4QqBPPutW.jpg",21145,"Natural World","Natural World is a nature documentary television series broadcast annually on BBC Two and regarded by the BBC as its flagship natural history brand. It is currently the longest-running series in its genre on British television, with more than 400 episodes broadcast since its inception in 1983.\n\nNatural World is produced by the BBC Natural History Unit in Bristol, but individual programmes can be in-house productions, collaborative productions with other broadcasters or films made and distributed by independent production companies and purchased by the BBC. Natural World programmes are often broadcast as PBS Nature episodes in the USA. Since 2008, most Natural World programmes have been shot and broadcast in high definition.","\u002FlM2O6k77POzauRNR6iAcOFZKwqY.jpg",[102],37.7843,"1983-10-30",31,[277],259,{"_id":487,"air_date":96,"episodes":488,"name":154,"networks":645,"overview":113,"id":153,"poster_path":155,"season_number":11,"vote_average":16},"52576662760ee36aaa37cce2",[489,538,557,565,573,581,589,597,605,613,621,629,637],{"air_date":96,"episode_number":11,"episode_type":490,"id":491,"name":492,"overview":493,"production_code":113,"runtime":114,"season_number":11,"show_id":18,"still_path":494,"vote_average":16,"vote_count":16,"crew":495,"guest_stars":496},"standard",303032,"Steak Your Claim","Host Alton Brown journeys from field to market to hardware store in search of the perfect steak and the perfect pan to sear it in\n\n.\n\nRecipes featured on episode: Pan Seared Rib Eye.","\u002ForuRZiT1euxkTCpTaYtOj8Mssn.jpg",[],[497,504,511,518,524,531],{"character":498,"credit_id":499,"order":500,"adult":59,"gender":16,"id":501,"known_for_department":83,"name":502,"original_name":502,"popularity":503,"profile_path":8},"Self - Cooking Technician","650095f35545ca00fea6b370",501,4267711,"Sally Bernhardt",0.398,{"character":505,"credit_id":506,"order":507,"adult":59,"gender":16,"id":508,"known_for_department":83,"name":509,"original_name":509,"popularity":510,"profile_path":8},"Self - Dietician","65009603ffc9de0ee00d73f0",502,4267712,"Caroline Connell",0.3731,{"character":512,"credit_id":513,"order":514,"adult":59,"gender":16,"id":515,"known_for_department":83,"name":516,"original_name":516,"popularity":517,"profile_path":8},"Self","6500960be0ca7f00ae3f5be7",503,4267714,"Bob Members",0.356,{"character":512,"credit_id":519,"order":520,"adult":59,"gender":16,"id":521,"known_for_department":83,"name":522,"original_name":522,"popularity":523,"profile_path":8},"65009627d7dcd200e2fd01ac",504,4267715,"Mel Coleman",0.2905,{"character":525,"credit_id":526,"order":527,"adult":59,"gender":16,"id":528,"known_for_department":83,"name":529,"original_name":529,"popularity":530,"profile_path":8},"Self - Butcher","65009643efea7a011ab8209b",505,4267716,"Joe Illescas",0.3549,{"character":532,"credit_id":533,"order":534,"adult":59,"gender":16,"id":535,"known_for_department":83,"name":536,"original_name":536,"popularity":537,"profile_path":8},"USDA Agent","650096506743fa011d89dd19",506,4267717,"Marshall Millard",0.359,{"air_date":539,"episode_number":32,"episode_type":490,"id":540,"name":541,"overview":542,"production_code":113,"runtime":114,"season_number":11,"show_id":18,"still_path":543,"vote_average":16,"vote_count":16,"crew":544,"guest_stars":545},"1999-07-14",303033,"This Spud's For You","Alton Brown ponders the potato and its main ingredient: Starch. Baking, mashing and gratins are re-examined.\n\nRecipes:  Mashers  Potato\u002FPortobello Gratin  The Baked Potato","\u002FmO4iO4OIK0NdrAskTApiu8nsLOD.jpg",[],[546,550],{"character":547,"credit_id":548,"order":549,"adult":59,"gender":16,"id":501,"known_for_department":83,"name":502,"original_name":502,"popularity":503,"profile_path":8},"Self - Kitchen Company","65009670db4ed61032a77c81",507,{"character":551,"credit_id":552,"order":553,"adult":59,"gender":16,"id":554,"known_for_department":83,"name":555,"original_name":555,"popularity":556,"profile_path":8},"Self - Cultural Anthropologist","65009698db4ed61032a77c9e",508,4267721,"Deb Duchon",0.3808,{"air_date":558,"episode_number":36,"episode_type":490,"id":559,"name":560,"overview":561,"production_code":113,"runtime":114,"season_number":11,"show_id":18,"still_path":562,"vote_average":16,"vote_count":16,"crew":563,"guest_stars":564},"1999-07-21",303036,"The Egg-Files","Alton Brown cracks the mysterious egg case and pursues a higher understanding of the amazing ovoid's culinary powers. How to land a non-stick pan, scramble, over easy--and consider eggs for dessert\n\nRecipes:  Lemon Curd  Scrambled Eggs Unscrambled","\u002F1yQYXb7Cn2u5BIblaFDXsOJXtV7.jpg",[],[],{"air_date":566,"episode_number":172,"episode_type":490,"id":567,"name":568,"overview":569,"production_code":113,"runtime":114,"season_number":11,"show_id":18,"still_path":570,"vote_average":16,"vote_count":16,"crew":571,"guest_stars":572},"1999-07-28",303031,"Salad Daze","Exiled to bars, chopped and pre-packaged, drenched in noxious concoctions, the tossed salad deserves better. Alton Brown goes back to salad basics and pays homage to Caesar.\n\nRecipes:  Hail Caesar Salad  Veni Vedi Vinaigrette","\u002FpHfcr0cZUopNbYqkP0bdwiGaFHz.jpg",[],[],{"air_date":574,"episode_number":178,"episode_type":490,"id":575,"name":576,"overview":577,"production_code":113,"runtime":114,"season_number":11,"show_id":18,"still_path":578,"vote_average":16,"vote_count":16,"crew":579,"guest_stars":580},"1999-08-04",303037,"A Bird in the Pan","Why did the chicken cross the road? Probably to escape Alton Brown, who seems intent on defining the perfect broiled chicken that's out of the oven and bathed in sauce in under half an hour.\n\nRecipes : Broiled, Butterflied Chicken","\u002FrATPsB9kTTipYsJj93W1VCkjBRL.jpg",[],[],{"air_date":582,"episode_number":185,"episode_type":490,"id":583,"name":584,"overview":585,"production_code":113,"runtime":114,"season_number":11,"show_id":18,"still_path":586,"vote_average":16,"vote_count":16,"crew":587,"guest_stars":588},"1999-08-11",303035,"Churn Baby Churn","You scream, I scream, but Alton Brown would rather make his own ice cream...and sorbet and granita. Secrets the pros don't want you to know and how to find an ice cream machine that delivers the goods without breaking the bank.\n\nRecipes:  Serious Vanilla Ice Cream  Coffee Granita  Key Lime Sorbet","\u002FzYuSvufiQXZ4KqrkCVxA2FuFbik.jpg",[],[],{"air_date":590,"episode_number":192,"episode_type":490,"id":591,"name":592,"overview":593,"production_code":113,"runtime":114,"season_number":11,"show_id":18,"still_path":594,"vote_average":16,"vote_count":16,"crew":595,"guest_stars":596},"1999-08-18",303034,"The Dough Also Rises","Searching for the perfect southern-style biscuit, Alton Brown investigates flour and leaveners and turns to his Grandmother for a pointer or two...not to mention a few pointed comments.\n\nRecipes:  Scones  Shortcake  Southern Biscuits","\u002F2LmGaHymCMuqpam3Fj4aPzvDvX0.jpg",[],[],{"air_date":598,"episode_number":111,"episode_type":490,"id":599,"name":600,"overview":601,"production_code":113,"runtime":114,"season_number":11,"show_id":18,"still_path":602,"vote_average":16,"vote_count":16,"crew":603,"guest_stars":604},"1999-08-25",303041,"Gravy Confidential","Host Alton Brown conquers \"\"rouxs\"\" and leads the way to lump free gravy.\n\nRecipes:  Gravy from Roast Drippings  Sawmill Gravy  White Roux","\u002F1K5Jdw5A478IFIhvZEsX3Jg4d7L.jpg",[],[],{"air_date":606,"episode_number":204,"episode_type":490,"id":607,"name":608,"overview":609,"production_code":113,"runtime":114,"season_number":11,"show_id":18,"still_path":610,"vote_average":16,"vote_count":16,"crew":611,"guest_stars":612},"1999-09-01",303043,"A Bowl of Onion","Host Alton Brown journeys to the center of the onion. After rediscovering a kitchen classic, and debunking the mythology of tear-free onion cutting, he emerges with a darned fine bowl of soup.\n\nRecipes: French Onion Soup","\u002FrfNiSOEgqDzGpwUXW3AJyjy2qPN.jpg",[],[],{"air_date":614,"episode_number":210,"episode_type":490,"id":615,"name":616,"overview":617,"production_code":113,"runtime":114,"season_number":11,"show_id":18,"still_path":618,"vote_average":16,"vote_count":16,"crew":619,"guest_stars":620},"1999-09-08",303038,"Hook, Line and Dinner","Alton Brown dives deep into the watery world of fish and finds that with just three cooking methods under your belt, you can cook just about all of the critters.\n\nRecipes:  Grilled Salmon Steaks  Pan Fried Fish  Striped Bass in Salt Dome","\u002FsTI9MV2gBJxnnCW4syfAiWXxKTl.jpg",[],[],{"air_date":622,"episode_number":216,"episode_type":490,"id":623,"name":624,"overview":625,"production_code":113,"runtime":114,"season_number":11,"show_id":18,"still_path":626,"vote_average":16,"vote_count":16,"crew":627,"guest_stars":628},"1999-09-15",303039,"Pantry Raid I: Use Your Noodle","Part one of an ongoing series looks at the king of pantry essentials: Dried pasta. Alton Brown explores pasta styles, the best cooking method (water is key), the tools you really need (big), and a different way of saucing.\n\nRecipes: Pasta","\u002Fl68boZsLZ74FpOY6qFRuOdwOC7O.jpg",[],[],{"air_date":630,"episode_number":223,"episode_type":490,"id":631,"name":632,"overview":633,"production_code":113,"runtime":114,"season_number":11,"show_id":18,"still_path":634,"vote_average":16,"vote_count":16,"crew":635,"guest_stars":636},"1999-09-22",303042,"Power to the Pilaf","Alton brown heads to LA for a sack of rice, evaluates rice cookers, unlocks saffron and rewrites the rules for the most versatile of all rice dishes: pilaf.\n\nRecipes: Rice Pilaf","\u002Fq363Mi3EGvrYv6fPC24jRMADr3L.jpg",[],[],{"air_date":638,"episode_number":152,"episode_type":112,"id":639,"name":640,"overview":641,"production_code":113,"runtime":114,"season_number":11,"show_id":18,"still_path":642,"vote_average":16,"vote_count":16,"crew":643,"guest_stars":644},"1999-09-29",303040,"The Art of Darkness","Alton Brown delves into the dark world of chocolate, picks a pod, roasts some beans, questions mysterious guests, visits his shrink, makes a mousse and hits upon the ultimate chocolate recipe.\n\nRecipes :  Chocolate Mousse  Chocolate Lava Muffins","\u002FhpkseYtAo2zN7TfKPKDavGwWIWj.jpg",[],[],[646],{"id":120,"logo_path":121,"name":122,"origin_country":23}]