Air travel is the worst," says TV's food geek Alton Brown, who logs up to 75 flights a year. The cookbook author and host of Good Eats, Iron Chef America and Feasting on Asphalt lives with his wife and daughter in Atlanta but often shoots on location (he'll soon be in Alaska for a seafood show) or at the Food Network in New York. To defend against such evils as flight delays, airline pretzels and ubiquitous chain outlets (another Cinnabon, anyone?), Brown, 45, arms himself with snacks and knowledge. "I tell people to always eat outside of security; the choices are better than inside." And in his free time? "I'm working on my pilot's license."

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In His Bag ...
AIRNAV.COM Before flying, Brown checks out this pilot's Web site, which has airport-dining links. "Austin and LAX have good local food."

HOT SAUCE To spice up bland concession fare, he travels with a 2-oz. bottle of Louisiana Gold pepper sauce.

CHOPSTICKS "I refuse to eat with plastic cutlery. I believe it downgrades us as human beings," says Brown, who packs wooden chopsticks.

COOKIES FOR THE CREW Brown boards with homemade chocolate-chip cookies for the flight crew. (Get his recipe at people.com/alton.)

SNACK KIT Water for green tea or oatmeal is easy to find. Cashews beat peanuts. And the sardines? "Amazingly good for you and keep forever." But a little stinky, no? "I don't eat them on the plane. Never!"