Unique re-inventions of traditional Dutch recipes in Amsterdam from goose krokets to insect-filled nuggets to smoked local eel and hollow pig head.

Pumpkin is added as a surprise ingredient to the dishes; in round two, judges Alex Guarnaschelli and Curtis Stone scrutinize dishes accented with ice cream toppings.

Peanuts must be used in the dumpling challenge; re-purposed potato fries; Judges Alex Guarnaschelli and Sunny Anderson choose the winner.

Asian condiments must be used to create umami dishes; judges Alex Guarnaschelli and Jet Tila critique savory apple dishes.

Nachos with canned soup for round one; in round two, cake must be used in a savory dish; Sunny Anderson and Daphne Oz judge.

Jane and Stacey work to create Isabella's spooky dream birthday cake.

Tait loves everything about Hollywood and the design for her ultimate birthday cake shows it.

The ladies must prepare a suitable masterpiece for a kid who dreams of Greek myths and legends.

Skilled bakers bring a Viking-and-dragon cake to life.

Bakers compete to build a basketball cake.

Bakers create a delicious ice cream-sundae cake.

Mark caters two events; he is forced to leave a junior chef in charge.

Chef Mark McEwan tries his hand at the grocery business.

Mark wants to open a high-end grocery store named mcewan.

With Drew by his side, Mark sets off to New York City to see how high-end shops take grocery to a whole new level; back at home, Sash is left to run a massive event at the ROM, but food is running out fast.

Guy Fieri summons his buddy Noah Cappe to join forces with chefs Joe Sasto and Aarti Sequeira and explore the restaurants of Port St. Lucie, Florida; they dive into Japanese, Jamaican, Cuban, Greek and American favorites.

Guy Fieri summons his buddy Noah Cappe to join forces with chefs Joe Sasto and Aarti Sequeira and explore the restaurants of Port St. Lucie, Florida; they dive into Japanese, Jamaican, Cuban, Greek and American favorites.

Land turtle and shark; land creatures and caiman.

Frog smoothies; giant Amazonian snails; fried guinea pig; octopus.

Calf brains on toast; grilled goat organs; Korean scrub down.

Hunting and cooking iguanas with a family; a fishing derby competition; Cuban cooking and cigar making.

The cooks make stuffed peppers; judges Daphne Oz and Justin Warner judge the chefs' cheesy dishes.

The contestants must include olives in their creamy egg cakes; judges Daphne Oz and Justin Warner choose the best rice dish.

The contestants must use cranberries to create quesadillas; Scott Conant and Daphne Oz judge the waffles the pros and amateurs make in their attempt to win the big cash prize.

Daphne Oz and Scott Conant judge; the competitors must use kids' lunch snacks in a steak and egg meal; in round two, the chefs try to make use of mustard as the surprise ingredient.

Salad bar toppings must be incorporated into shrimp scampi variations; judges Jeff Mauro and Daphne Oz enjoy the second-round preparations that include coffee as an ingredient.

Andrew Zimmern explores the signature dishes of Tahiti; he samples everything from Polynesian ceviche to freshwater shrimp coated in a sweet, coconut curry sauce.

Andrew Zimmern heads to Mexico's Pacific coast to explore the local cuisine; in Puerto Vallarta, he tries marinated pork, traditional pozole and skewered mojo fish.

Adam Richman travels to Portland, Ore., to take on the Great Balls of Fire Challenge: five habanero chili cheese fritters drenched in habanero hot sauce.

Adam Richman tries award-winning burgers, mountains of fresh seafood and a 12-egg omelet challenge in Seattle.

Teams of relatives are challenged to recreate "The Brady Bunch" in cake form.

Sushi.

Alton examines the versatility of vinegar.

Adam Richman travels to Portland, Ore., to take on the Great Balls of Fire Challenge: five habanero chili cheese fritters drenched in habanero hot sauce.

Adam Richman tries award-winning burgers, mountains of fresh seafood and a 12-egg omelet challenge in Seattle.

Teams of relatives are challenged to recreate "The Brady Bunch" in cake form.

The cooks make stuffed peppers; judges Daphne Oz and Justin Warner judge the chefs' cheesy dishes.

The contestants must include olives in their creamy egg cakes; judges Daphne Oz and Justin Warner choose the best rice dish.

The contestants must use cranberries to create quesadillas; Scott Conant and Daphne Oz judge the waffles the pros and amateurs make in their attempt to win the big cash prize.

Daphne Oz and Scott Conant judge; the competitors must use kids' lunch snacks in a steak and egg meal; in round two, the chefs try to make use of mustard as the surprise ingredient.

Jordan kicks off his tour of Toronto at French-style bistro Chantecler; Jordan tries Petit Potato's Golden Toast; Jordan visits Nightowl Toronto, a retro restaurant dishing up classic comfort foods like mac and cheese with crunchy bacon.

Jordan tries the late night discount menu at Monkland Tavern and falls in love with the braised calamari caponata and the soft shell crab banh mi; Jordan visits Moishe's and indulges in a filet mignon poutine; Jordan visits a Venezuelan hot spot.

Jordan visits Vancouver and stops at Espana, where he tries a Spanish version of a British Scotch Egg and seafood paella; he then stops at Clough Club for Potachos and the Banh Mi Hot Dog; he samples Baja Tacos and the Arburger at The Arbor.

Jordan Andino visits Pittsburgh for unexpected late night delights; Jordan stops by The Yard in Shadyside where they grill more than 29 different kinds of grilled cheese; Jordan heads to Pirata for a Caribbean-themed late night menu.

Jordan starts off at Durk's BBQ and tries the brisket nachos and a lemon chess pie; Jordan heads over to Federal Hill and tries Chef James Mark's Asian-inspired Dan Dan noodles; Jordan visits Ogie's Trailer Park and tries Mac and Cheese Croquettes.

Jordan visits Portland, Maine, and stops by Nosh for a burger made with four kinds of meat served on a mac and cheese bun; he then visits Liquid Riot for a gourmet lobster roll; he wraps up his trip at Rhum Food and Grog with Polynesian skewers.

Three chefs enter the arena ready to grill in the Wildfire Round; it's a fierce battle of the kebab in the Crossfire Round; in the Feast of Fire, pub grub is on the menu.

Three chefs are ready to burn the competition in the Wildfire Round; in the Crossfire Round, it's a battle with tuna loin; the chefs serve up a beef lovers' banquet in the Feast of Fire.

Lyra and Abe need Steve's help to expand their limited menu, grow their customer base and stand out in a strip mall full of competition.

Owner Keiko emigrated from Japan to Vancouver where she opened a bakery; her sweet dream turned to a nightmare and now Steve will have to help her back on the path to success.

Andrew Zimmern explores the cuisine of Merida, Mexico; he tries traditional slow-roasted pork, pork-stuffed cheese balls in Yucatan sauces and much more.

Andrew Zimmern is in El Paso, Texas, to dive into its rich food culture; he tries everything from traditional fajitas and menudo to rolled tacos and entomatadas.

The four competing chefs must haul in big carts for a big breakfast buffet; they ditch the surf and double up on turf when Alex Guarnaschelli challenges them to create turf and turf dishes.

Alex Guarnaschelli challenges four chefs to make the spiciest dishes in parking lot history; a picnic feast; a chef will whip up an ice cream truck treat.

Alex Guarnaschelli and Eric Adjepong join to watch chefs specializing in vegetarian and vegan cuisine take their shot against Alex; the vegan chefs from New York, Oregon and Texas battle it out for a chance to win $10,000.

Alex Guarnaschelli and Eric Adjepong meet up to watch three brunch experts from across the country try to take Alex down; hailing from New Hampshire, California and Arizona, these chefs bet their brunch skills will give them a chance at winning.

Cheese-steak and shad cake to turkey neck and pig liver in Philadelphia where pride brings good food.

Fresh bull testicle ceviche and possum Sunday dinner in Guatemala where ancient flavors are still alive.

Andrew Zimmern reveals Munich's heartiest dishes, including schnitzel, spaetzle and cake; he turns to Zurich for indulgent comfort foods like warm, gooey fondue and Swiss chocolate.

Andrew Zimmern explores the cuisine of Merida, Mexico; he tries traditional slow-roasted pork, pork-stuffed cheese balls in Yucatan sauces and much more.

Andrew Zimmern is in El Paso, Texas, to dive into its rich food culture; he tries everything from traditional fajitas and menudo to rolled tacos and entomatadas.

Eric Greenspan, Antonia Lofaso and Aarti Sequeira compete.

Alex Guarnaschelli asks four determined chefs to stake out and dish up a continental breakfast, followed by a melt-in-the-mouth dish; the final two chefs must keep their cool and keep it creamy to walk away a winner.

Waffles.

Meatballs.

Eric Greenspan, Antonia Lofaso and Aarti Sequeira compete.

Alex Guarnaschelli asks four determined chefs to stake out and dish up a continental breakfast, followed by a melt-in-the-mouth dish; the final two chefs must keep their cool and keep it creamy to walk away a winner.

The four competing chefs must haul in big carts for a big breakfast buffet; they ditch the surf and double up on turf when Alex Guarnaschelli challenges them to create turf and turf dishes.

Alex Guarnaschelli challenges four chefs to make the spiciest dishes in parking lot history; a picnic feast; a chef will whip up an ice cream truck treat.

Alex Guarnaschelli and Eric Adjepong join to watch chefs specializing in vegetarian and vegan cuisine take their shot against Alex; the vegan chefs from New York, Oregon and Texas battle it out for a chance to win $10,000.

Alex Guarnaschelli and Eric Adjepong meet up to watch three brunch experts from across the country try to take Alex down; hailing from New Hampshire, California and Arizona, these chefs bet their brunch skills will give them a chance at winning.

Mark and Drew test Ivana's talents.

Finalize branding for the store.

Mark may need to hire a whole new team he can trust.

Ivana hasn't been able to start cooking; Drew and Mark have to participate in an event showcasing the Shops at Don Mills.

Mark's relentless drive to meet the opening deadline weighs heavily on his staff.

Mark's relentless drive to meet his ambitious opening deadline weighs heavily on his staff.

The new store is loaded with customers.

A personalized soccer jersey and trophy in a birthday cake.

Making a written novel into a birthday cake.

An extreme birthday cake design challenges Sam and Kristen.

Bakers are tasked with creating a towering all-green cake, with a minimum of seven layers.

All-Star bakers Daneet and Adjoa are given the task of bringing 8-year-old Vivienne's disco rainbow unicorn cake to life.

A Fairyland cake offers three different flavours, a crocodile, and a fairy house with magic exploding from the top.

A cake with a medieval theme does double duty as a tribute to a family's beloved pets.

Andrew Zimmern explores the incredibly diverse food scene in California's East Bay area; he samples Chinese dim sum, Indian panipuri, American soul food, and Mexican tacos.

Andrew Zimmern takes a culinary tour of Aruba, where the climate is as warm as the people; he indulges in local favorites such as hearty Dutch pea soup, comforting yet elegant seafood cazuela and sweet, buttery cashew cake.

Things get very cheesy in Ree Drummond's ranch kitchen, starting with five-cheese pasta; fried green tomato caprese salad mashup; fiery goat dip; mascarpone berry bowl.

Ree Drummond gives everything a citrus twist, starting with sticky crispy orange shrimp and lemon pepper tenderloin pasta; she then adds a sweet touch with a grapefruit tart and mixes up a ranch water cocktail and blood orange ranch water.

Ree Drummond celebrates a new season with a spring dinner that starts with burrata and spring vegetable toast; roasted pork tenderloin with bacon jam, a cheesy crispy noodle casserole and individual lemon raspberry cakes.

Chocolate mint iced cookies decorated with swirls of snow white royal icing; browned butter sugar cookies that become the base for cookie jam pies; next-level chocolate chip cookies with bacon and caramel corn; no bake cookies.

Alex Guarnaschelli serves up fresh quinoa and herb lettuce cups; Sunny Anderson creates a nunya business lemon meringue dip; the hosts enjoy a color-changing lavender lemonade punch.

Jeff Mauro uses historic grains for his blistered tomato and farro shrimp salad; Alex Guarnaschelli gets scientific with a chicken caesar salad; Geoffrey Zakarian leads French class with a salade lyonnaise.

Eric Greenspan, Antonia Lofaso and Aarti Sequeira compete.

Alex Guarnaschelli asks four determined chefs to stake out and dish up a continental breakfast, followed by a melt-in-the-mouth dish; the final two chefs must keep their cool and keep it creamy to walk away a winner.

Andrew Zimmern explores the incredibly diverse food scene in California's East Bay area; he samples Chinese dim sum, Indian panipuri, American soul food, and Mexican tacos.

Andrew Zimmern takes a culinary tour of Aruba, where the climate is as warm as the people; he indulges in local favorites such as hearty Dutch pea soup, comforting yet elegant seafood cazuela and sweet, buttery cashew cake.

"The Kitchen" hosts a family-style brunch; Jeff Mauro makes a Double Decker Monte Cristo, Katie Lee Biegel tosses up a fresh Spinach Salad with Grilled Chicken and Pickled Strawberries; Sunny Anderson serves a satisfying Baked Turmeric Oatmeal.

Ree Drummond prepares breakfast, lunch and dinner for the cowboys and cowgirl in her life; she rustles up a stack of perfect pancakes, midday rustic meatball subs with a tangle of fried red onions and cashew pork for supper.

Ree Drummond celebrates spring with an angel food cake with rosé berries, an easy mushroom and asparagus oven risotto, a crisp and gooey spring grilled cheese, and mini cauliflower pizzas.

Eggnog.

Making butter, frosting and ice cream with avocados.

"The Kitchen" hosts a family-style brunch; Jeff Mauro makes a Double Decker Monte Cristo, Katie Lee Biegel tosses up a fresh Spinach Salad with Grilled Chicken and Pickled Strawberries; Sunny Anderson serves a satisfying Baked Turmeric Oatmeal.

Ree Drummond prepares breakfast, lunch and dinner for the cowboys and cowgirl in her life; she rustles up a stack of perfect pancakes, midday rustic meatball subs with a tangle of fried red onions and cashew pork for supper.

Ree Drummond celebrates spring with an angel food cake with rosé berries, an easy mushroom and asparagus oven risotto, a crisp and gooey spring grilled cheese, and mini cauliflower pizzas.

Things get very cheesy in Ree Drummond's ranch kitchen, starting with five-cheese pasta; fried green tomato caprese salad mashup; fiery goat dip; mascarpone berry bowl.

Ree Drummond gives everything a citrus twist, starting with sticky crispy orange shrimp and lemon pepper tenderloin pasta; she then adds a sweet touch with a grapefruit tart and mixes up a ranch water cocktail and blood orange ranch water.

Ree Drummond celebrates a new season with a spring dinner that starts with burrata and spring vegetable toast; roasted pork tenderloin with bacon jam, a cheesy crispy noodle casserole and individual lemon raspberry cakes.

Chocolate mint iced cookies decorated with swirls of snow white royal icing; browned butter sugar cookies that become the base for cookie jam pies; next-level chocolate chip cookies with bacon and caramel corn; no bake cookies.

Alex Guarnaschelli serves up fresh quinoa and herb lettuce cups; Sunny Anderson creates a nunya business lemon meringue dip; the hosts enjoy a color-changing lavender lemonade punch.

Jeff Mauro uses historic grains for his blistered tomato and farro shrimp salad; Alex Guarnaschelli gets scientific with a chicken caesar salad; Geoffrey Zakarian leads French class with a salade lyonnaise.

How to turn a bar or square into an elegant plated dessert; baking up three different and delicious styles.

Baking up some delicious turnovers; starting simple and finishing up with a flaky treat.

Demonstrating the versatility of toffee; using the fundamentals to create three sweet treats.

The fundamentals of pudding; three different styles of pudding, including individual pudding tarts.

Baking three different and delicious styles of cheese bread.

Anna prepares granola bars, Nanaimo Bars and chocolate-covered caramel bars.

Wholesome treats; energy gems, chocolate avocado mousse, skyr cheesecake.

Jordan kicks off his St. Louis visit at Guerilla Street Food, which serves up Filipino cuisine with a Midwest riff; Jordan visits The Fountain on Locust; Jordan stops into Gamlin Whiskey House and discovers braised short ribs and tries fried ravioli.

Visiting Butcher and Bee in Nashville, Tenn., for its famous chicken; visiting Mafiaoza Pizzeria for cheesy ravioli sticks and the Last Request pizza; visiting The Treehouse Restaurant for the "best ever" BLT and house-made Tonkatsu Ramen.

Jordan stops into Craftsmen Kitchen and Tap House and tries a zesty scallop ceviche; Jordan visits The Rarebit and tries fried chicken and waffles; Jordan stops at Home Team BBQ and tries pulled-pork nachos and smoked wings with Alabama white sauce.

Jordan visits 5Church, where he bites into his first fried green tomato; he discovers Cajun Asian at Bon Ton and tries spicy cold noodles; Jordan stops by Twisted Soul Cookhouse and Pours and bites into sweet and spicy Candy Coated Wings.

Jordan visits the Pasco Kitchen and Lounge, where he tries slow-roasted pork street tacos and the Pasco Nachos; Jordan visits The Parish Gastropub and has his first taste of frog legs; Jordan visits Dante's Fire, where he tries the Papardelle Diablo.

Jordan learns the secret to his Salumi Pizza at the Hook and Ladder Manufacturing Company; Jordan hits up Sauced BBQ and Spirits for the Dougie, an oversized burger; Jordan visits Chando's Cantina, where he tries the Asada Pambazo.

Jordan makes a stop at Seawolf Public House for a Korean Fried Chicken Sandwich; he grabs a Taiwanese chicken dish and shareable black pepper shrimp at Dragon Gate Bar and Grille; Jordan visits Blind Tiger and tries soft-shell crab with kimchee.

Andrew Zimmern explores the international flavors of the Bronx, N.Y.; Italian-influenced bites; dry-aged pork sausage; spicy Jamaican meat pastries.

Andrew explores Harlem, a neighborhood with a diverse cross-section of cultures; Andrew highlights its colorful restaurants offering soul food, Caribbean classics and the national dish of Senegal.

The surprise ingredient of bourbon is used to liven up dishes; host Lorraine Pascale and judges Sherry Yard and Zac Young find juicy results in round two when melon must be squeezed into elevated desserts.

During the whoopie pie battle, potatoes must be mashed into the sandwiched cookie pies; Lorraine Pascale, judges Alex Guarnaschelli, and Sherry Yard determine who's a baker and a faker as onions must be used in baked sweets.

A veteran's family is celebrated with a tank cake so accurate it rivals its 11-ton counterpart; a baker creates a look-alike cake for a wine-and-cheese festival; a groom's cake gives new meaning to the phrase "gone fishin'.".

A baker builds a six-foot cake for a Bollywood-themed fundraiser that includes cakes within cakes; the Dude may abide but he also shows up as an awesome groom's cake; a giant egg cake is intricately adorned on both the outside and inside.

Bakers create a hyper-realistic dinosaur cake for a company that makes life-size dinos, a DeLorean time machine cake complete with working headlights for a fan expo, and a DJ Bear Klaw cake that drops a few tasty beats for a weekend music festival.

A university marching band recognizes a star performer with a bass drum cake he can actually wear; a growing family celebrates a baby shower with a parade of six elephant cakes; a giant birthday party cake brings smiles.

"The Kitchen" hosts a family-style brunch; Jeff Mauro makes a Double Decker Monte Cristo, Katie Lee Biegel tosses up a fresh Spinach Salad with Grilled Chicken and Pickled Strawberries; Sunny Anderson serves a satisfying Baked Turmeric Oatmeal.

Ree Drummond prepares breakfast, lunch and dinner for the cowboys and cowgirl in her life; she rustles up a stack of perfect pancakes, midday rustic meatball subs with a tangle of fried red onions and cashew pork for supper.

Ree Drummond celebrates spring with an angel food cake with rosé berries, an easy mushroom and asparagus oven risotto, a crisp and gooey spring grilled cheese, and mini cauliflower pizzas.

Andrew Zimmern explores the international flavors of the Bronx, N.Y.; Italian-influenced bites; dry-aged pork sausage; spicy Jamaican meat pastries.

Andrew explores Harlem, a neighborhood with a diverse cross-section of cultures; Andrew highlights its colorful restaurants offering soul food, Caribbean classics and the national dish of Senegal.

Cake artists attempt to re-create TV personality RuPaul's fabulousness from head to toe.

Gesine stocks her freezer full of baked goodies, such as Shaker chicken pot pie, cinnamon crumble buns, devil's cream cake, and frozen crumble, a no-bake dessert that every baker should have in their arsenal.

Gesine and her husband, Ray, celebrate the end of their first season on the curling team by inviting them over for a party; Gesine makes baker's roast chicken with a side of beer gravy, green beans in creamy horseradish sauce, and rock scones.

Pocket pies.

Cooking with vanilla.

Cake artists attempt to re-create TV personality RuPaul's fabulousness from head to toe.

Gesine stocks her freezer full of baked goodies, such as Shaker chicken pot pie, cinnamon crumble buns, devil's cream cake, and frozen crumble, a no-bake dessert that every baker should have in their arsenal.

Gesine and her husband, Ray, celebrate the end of their first season on the curling team by inviting them over for a party; Gesine makes baker's roast chicken with a side of beer gravy, green beans in creamy horseradish sauce, and rock scones.

The surprise ingredient of bourbon is used to liven up dishes; host Lorraine Pascale and judges Sherry Yard and Zac Young find juicy results in round two when melon must be squeezed into elevated desserts.

During the whoopie pie battle, potatoes must be mashed into the sandwiched cookie pies; Lorraine Pascale, judges Alex Guarnaschelli, and Sherry Yard determine who's a baker and a faker as onions must be used in baked sweets.

A veteran's family is celebrated with a tank cake so accurate it rivals its 11-ton counterpart; a baker creates a look-alike cake for a wine-and-cheese festival; a groom's cake gives new meaning to the phrase "gone fishin'.".

A baker builds a six-foot cake for a Bollywood-themed fundraiser that includes cakes within cakes; the Dude may abide but he also shows up as an awesome groom's cake; a giant egg cake is intricately adorned on both the outside and inside.

Bakers create a hyper-realistic dinosaur cake for a company that makes life-size dinos, a DeLorean time machine cake complete with working headlights for a fan expo, and a DJ Bear Klaw cake that drops a few tasty beats for a weekend music festival.

A university marching band recognizes a star performer with a bass drum cake he can actually wear; a growing family celebrates a baby shower with a parade of six elephant cakes; a giant birthday party cake brings smiles.

A dated bakery in Ontario's cottage country relies on summer tourists to pay the bills year-round; husband and wife team Chris and Carol, are about to give up, until Steve steps in with a sweet solution.

Little Cove Bakery in the tourist town of Tobermory, is languishing in the off-season; owner Kelly has used up all her savings and will have to shut down if Steve can't turn her business around fast.

The Patridge family is ready to find out who has the fiercest flame game; they have a bone to pick with each other in the battle of the bones; it's time to turn up the heat with feasts as hot as the grills.

Pork takes center stage in the Crossfire Round; in the Feast of Fire, the bounty of the high seas pairs with succulent red meat for a "Beef and Reef" buffet.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

John heads off the beaten path for the best tasting Black Forest donuts in Beaumont, Alberta; John gets the low-down on some award-winning pizzas coveted for their addictive white sauce in Toronto.

Andrew Zimmern highlights the local favorites in central New York, finding beef and veal sausages at one of America's oldest hot dog stands, half-moon cookies that predate New York City's iconic black and white cookie and more.

From clams to lobster rolls, Andrew finds Martha's Vineyard's best dishes.

Soup that children will love. With Alton Brown.

Pudding secrets.

Alton designs the perfect stuffing.

Baking a perfect loaf of bread. With Alton Brown.

Eddie Jackson revisits some childhood favorite dishes.

Eddie Jackson shines the spotlight on fruit, one of the unsung heroes when it comes to food; fruit has the ability to elevate just about any meal.

Eddie Jackson looks at some Black-owned restaurants.

Jackson showcases layer after layer of tasty dishes; from a pair of unique lasagnas to a mountainous sandwich to a towering waffle dessert, these stacks are hard to resist.

Cake artists attempt to re-create TV personality RuPaul's fabulousness from head to toe.

Gesine stocks her freezer full of baked goodies, such as Shaker chicken pot pie, cinnamon crumble buns, devil's cream cake, and frozen crumble, a no-bake dessert that every baker should have in their arsenal.

Gesine and her husband, Ray, celebrate the end of their first season on the curling team by inviting them over for a party; Gesine makes baker's roast chicken with a side of beer gravy, green beans in creamy horseradish sauce, and rock scones.

Andrew Zimmern highlights the local favorites in central New York, finding beef and veal sausages at one of America's oldest hot dog stands, half-moon cookies that predate New York City's iconic black and white cookie and more.

From clams to lobster rolls, Andrew finds Martha's Vineyard's best dishes.

Exploring Madrid for baby pig heads, organ omelets and duck liver jewelry.

Andrew travels to Jerusalem for tastes older than the city itself; he tries cow udder, veal brain, turkey balls and mullet roe.

Wolfgang Puck eats a smoky sandwich in LA; Duff Goldman gets barbecue surf and turf in Maryland; Carla Hall loves smoked wagyu in Washington, DC; Bobby Flay shares a can't-miss brisket recipe; Alton Brown smokes St. Louis-style ribs.

Alton goes fishing for flounder.

Scallops.

Exploring Madrid for baby pig heads, organ omelets and duck liver jewelry.

Andrew travels to Jerusalem for tastes older than the city itself; he tries cow udder, veal brain, turkey balls and mullet roe.

Wolfgang Puck eats a smoky sandwich in LA; Duff Goldman gets barbecue surf and turf in Maryland; Carla Hall loves smoked wagyu in Washington, DC; Bobby Flay shares a can't-miss brisket recipe; Alton Brown smokes St. Louis-style ribs.

Soup that children will love. With Alton Brown.

Pudding secrets.

Alton designs the perfect stuffing.

Baking a perfect loaf of bread. With Alton Brown.

Eddie Jackson revisits some childhood favorite dishes.

Eddie Jackson shines the spotlight on fruit, one of the unsung heroes when it comes to food; fruit has the ability to elevate just about any meal.

Eddie Jackson looks at some Black-owned restaurants.

Jackson showcases layer after layer of tasty dishes; from a pair of unique lasagnas to a mountainous sandwich to a towering waffle dessert, these stacks are hard to resist.

Street food in Houston, Texas; New Orleans; Portland, Maine; Tuscon, Ariz. at the Serial Grillerz trailer.

Sushi and Seoul on a Roll truck in Orlando, Fla.; Big Kiwi's Gourmet Eats truck in Denver, Colo.; Peached Tortilla truck in Austin, Texas; Steel City Sandwiches truck in Los Angeles, Calif.

The Fiesty Jack truck in Toronto, Ontario; the Crepe A Diem truck in Nashville, Tennessee; the Luncha Libre truck in Phoenix, Arizona; the Lola Deux truck in New Orleans, Louisiana.

Frencheeze food truck in New Orleans, Louisiana; Spice Sea truck in San Antonio, Texas; Street Eats truck in Denver, Colorado; Crazy Carl's truck in San Antonio, Texas.

The Il Fiorentino truck in Miami; the Treehouse truck in Orlando, Fla.; the Mister Canteen trailer in Knoxville, Tenn.; the Chocollazo trailer in San Antonio, Texas.

Curbside Chef truck in Orlando; Burger Monster truck in Orange County; Vegan Nom trailer in Austin; Wheelie Gourmet in San Antonio.

Eatsie Boys bus in Houston, Texas; the Savoury and Sweet truck in Knoxville, Tenn.; the Café Rouge truck in Orlando, Fla.; the Orange Crush cart in Denver.

Balboa Park December Nights festival; a breakfast Belgian waffle called the Ham I Am; a showdown between the East Coast Lobstah Taco and homegrown Cali Spicy Kaprao Burger; Contra Costa County Fair, where Mexican-American specialties take top prize.

Saint Paul Winter Carnival; the Nordic Waffle Pizza and the super-indulgent Biergarten Cupcake; Lil' Corn Cakes and an ooey-gooey S'Mores Chimney Stack.

Noah Cappe heads to the Arkansas State Fair for the Arkansas Slamwich, the Stuffed Thanksgiving Taco and more; a savory funnel cake called the Chick 'N' Cake, deep-fried rice pudding and other delights.

Noah Cappe heads to the Greater Baton Rouge State Fair for a helping of Cajun treats, like Cajun boudin tacos and pecan pie pops; basking in the lights of the Aurora Winter Festival in Toronto.

Host Noah Cappe heads to the manatee-filled waters of Crystal River Florida for the Manatee Festival; Noah eats the best of Wurstfest, an Oktoberfest celebration in Texas.

Host Noah Cappe heads to the sunshine state for some midway eats at the Pasco County Fair.

Noah Cappe hits the Arkansas State Fair in Little Rock to discover the Arkanstick, an ice-cream treat known as the Rainbow Roll, deep-fried piña colada, and sausage pizza corn hog.

Andrew celebrates Pennsylvania Dutch favorites, like shoofly pie.

Andrew explores the bounty of New Hampshire's coastal waters.

Adam has a Trenton style tomato pie; the Ludicrous Wings challenge at Chicken of the Egg in the famous New Jersey Shore.

Dinosaur Bar-B-Q; frittata challenge; six pound breakfast scramble.

Adam heads to the land of the lighthouses and visits The Lobster Shack; the Manimal Challenge at Tradewinds Cafe.

Adam visits the honeymoon capital of the world; Riverstone Grill; Haystack steak sandwich; 7-lbs. pasta challenge.

Texas-style barbecue; Fox Bros. Bar-B-Q, which is owned by twin brothers Jonathan and Justin Fox; a 1,000-pound rotisserie smoker with briskets and house-made pork and beef bologna; the Texacutioner and the Bologna and Cheese.

Roasting whole lambs and vegetables for an Argentinian cookout; in Smyrna, Ga., Roger hangs out with chef Andre Gomez, the owner of Porch Light Latin Kitchen, who cooks up Puerto Rican classics in his backyard when he's off the clock.

Mrs. Peters Smokehouse, a smoked fish institution thriving in Jensen Beach, Fla., since 1958; giant 100-year-old oven smoking hundreds of pounds of fish, some of which will be used in a special seafood chowder, in Loxahatchee, Fla.

Roger Mooking heads to the Southwest and makes his first stop West Alley BBQ and Smokehouse in Chandler, Ariz., which specializes in Tennessee-style barbecue.

Exploring Madrid for baby pig heads, organ omelets and duck liver jewelry.

Andrew travels to Jerusalem for tastes older than the city itself; he tries cow udder, veal brain, turkey balls and mullet roe.

Wolfgang Puck eats a smoky sandwich in LA; Duff Goldman gets barbecue surf and turf in Maryland; Carla Hall loves smoked wagyu in Washington, DC; Bobby Flay shares a can't-miss brisket recipe; Alton Brown smokes St. Louis-style ribs.

Andrew celebrates Pennsylvania Dutch favorites, like shoofly pie.

Andrew explores the bounty of New Hampshire's coastal waters.

Andrew visits Taipei, Taiwan and faces down stinky tofu in a mountainside factory, learns the secret to turning eggs into hard-as-iron street food, and masters pulling the longest and strongest noodles.

Andrew travels to Ho Chi Minh City, Vietnam and while hitting the city streets at night, he feasts on sucking snails and duck tongues and on the outskirts of town he hunts for rice field rats, and gets a taste of farm-raised porcupine.

From dim sum to congee to roast goose, Andrew Zimmern finds out just what makes Hong Kong's restaurants, street carts, and noodle houses such delicious destinations; Tokyo is a world leader in everything from finance to technology, and food.

Alton explains the basics of the bar.

Tenderloin.

Andrew visits Taipei, Taiwan and faces down stinky tofu in a mountainside factory, learns the secret to turning eggs into hard-as-iron street food, and masters pulling the longest and strongest noodles.

Andrew travels to Ho Chi Minh City, Vietnam and while hitting the city streets at night, he feasts on sucking snails and duck tongues and on the outskirts of town he hunts for rice field rats, and gets a taste of farm-raised porcupine.

From dim sum to congee to roast goose, Andrew Zimmern finds out just what makes Hong Kong's restaurants, street carts, and noodle houses such delicious destinations; Tokyo is a world leader in everything from finance to technology, and food.

Adam has a Trenton style tomato pie; the Ludicrous Wings challenge at Chicken of the Egg in the famous New Jersey Shore.

Dinosaur Bar-B-Q; frittata challenge; six pound breakfast scramble.

Adam heads to the land of the lighthouses and visits The Lobster Shack; the Manimal Challenge at Tradewinds Cafe.

Adam visits the honeymoon capital of the world; Riverstone Grill; Haystack steak sandwich; 7-lbs. pasta challenge.

Texas-style barbecue; Fox Bros. Bar-B-Q, which is owned by twin brothers Jonathan and Justin Fox; a 1,000-pound rotisserie smoker with briskets and house-made pork and beef bologna; the Texacutioner and the Bologna and Cheese.

Roasting whole lambs and vegetables for an Argentinian cookout; in Smyrna, Ga., Roger hangs out with chef Andre Gomez, the owner of Porch Light Latin Kitchen, who cooks up Puerto Rican classics in his backyard when he's off the clock.

Mrs. Peters Smokehouse, a smoked fish institution thriving in Jensen Beach, Fla., since 1958; giant 100-year-old oven smoking hundreds of pounds of fish, some of which will be used in a special seafood chowder, in Loxahatchee, Fla.

Roger Mooking heads to the Southwest and makes his first stop West Alley BBQ and Smokehouse in Chandler, Ariz., which specializes in Tennessee-style barbecue.

John's Okanagan-bound for a unique brunch experience in Kelowna, BC to try an incredible peanut butter and scrambled egg combo; John jets off to Edmonton, AB to get a taste of hand-made pretzels topped with spicy scallion and cheesy mozzarella.

John's en route to Calgary, Alberta for ramen so amazing people line up all day; a super-stacked pizza with an amazing crust in Kamloops, British Columbia; a perfect cheeseburger in Toronto.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

John gets a first-hand lesson in charcoal grilling and checks ultra-juicy, braised lamb barbacoa tacos off his bucket list; John gets a lesson in fresh noodle making and a taste of the best pork wontons; a mile-high, double-thick pork chop.

John heads to Toronto to count down the 100 layers on a sky-high, pan-fried lasagna; he treks to Chicago to meet the baron of Midwestern BBQ and dig his fork into an award-winning brisket; and a brunch bowl chock full of West African flavors.

John jets to St. John's, NL to learn the art of pit cooking and to try some authentic Newfoundland fishcakes; Next, John heads down to Chicago, Ill. to explore the world of Peruvian cuisine.

Steve is in New Brunswick to ease the leadership transition from Bakery Owner Mike to his daughter Danika; he tries to give this family business a new lease on life with a new menu and new décor.

New Brunswick bakery owner Jonathan is a big kid at heart, but there's no time to monkey around when his shop's success is on the line; over the course of just one week, Steve creates a new menu in an attempt to get Monkey Cakes back on track.

Celebrating the end of summer; grilled paella; tips from expert party planner Mary Giuliani on throwing a Piece of Cake Party; sriracha baked beans; Secret Eats host Adam Richman's Matambrito a la Pizza; Kickin' Bucket cocktail.

Jeff Mauro's Spaghetti and Meatballs By Heart; Geoffrey Zakarian's Recipe-Free Asian Pot Pie; Katie Lee shows how to remember easy ratios for any fruit crisp; three classic salad dressings you can use for any salad; Geoffrey's red wine spritzer.

Ree Drummond shares ideas for a perfect brunch buffet; she packs breakfast enchiladas with chorizo and eggs, drizzles crispy potato halves in cilantro garlic sauce, makes over-the-top cinnamon crumb bagels and adds some fizz with a mimosa bar.

Ree Drummond puts a fresh spin on dinner with a one-pan chicken cauliflower skillet, saucy rustic turkey meatball pasta and an extra-fast orange ginger steak stir-fry; she also cooks grilled pita pizzas piled high with vegetables for a solo supper.

Ree Drummond shares how one paprika pork shoulder becomes three budget-friendly meals; she makes white beans with pork and croutons for lunch followed by sheet pan nachos and pork celebration sandwiches for the cowboys.

Ree Drummond serves up a series of dinners, starting with a steak frites salad mash-up with speedy hollandaise and one-pot Cajun Alfredo; she whips up shortcut egg roll bowls and jalapeño pineapple pizza.

Patricia invites friends Sally Block and comic Andy Kindler over for a night of '70s favorites featuring a menu that includes a pistachio cheese log, rumaki done two ways, a Waldorf salad and a Harvey Wallbanger cocktail; a dip-dye napkin session.

Patricia Heaton's friends from "Everybody Loves Raymond," Anna Romano and Monica Horan Rosenthal, join in for some steakhouse-inspired snacks and to dish about their on- and off-screen husbands; transforming rib eye steak into bite-sized crostini.

Patricia Heaton shares her movie memories and favorite film snacks with comic Kathleen Madigan, actor Jack McBrayer and actress Suzy Nakamura; cheesy garlic cereal mix and nacho cups; rum and cherry cola cocktails.

Double-loaded cheeseburgers; sweet and savory baked beans with apples and onions; Shandy, two ways; peanut butter and jelly brownies.

Tapas treats including chorizo sausage rolls, stuffed piquillo peppers, a cheese plate with herbed nuts and white sangria.

Chili complete with a toppings bar; foil packet corn; peppermint hot chocolate; S'mores cast iron pie.

Tropical fruit parfait with gingersnap granola and honey-ginger drizzle; muffin tin eggs Benedict with quick hollandaise; confetti pancake cake; iced raspberry Prosecco cocktails.

A poolside luau-inspired party features a menu consisting of pulled pork sliders, macadamia coconut shrimp, and tropical fruit pops.

Patricia Heaton treats her glam squad to a special Patty pampering party; cucumber mint sparkler; crisp and tangy citrus chicken lettuce cups; avocado hummus; crab cakes with mango salsa.

Patricia Heaton reunites with some of the stars of the movie "Mom's Night Out"; Patty creates a fiesta night menu with bacon queso, sizzling steak fajitas, sweet and easy churros and a smoky margarita.

Andrew Zimmern explores the cuisine of Sitka, Alaska, where the preparation of iconic Alaskan staples like king salmon, venison and rockfish has evolved with finesse.

Andrew Zimmern shares the best of weird and wild Portland, Ore., a city whose personality is apparent in its food culture; local favorites include boozy doughnuts, Thai fish sauce chicken wings and even crawfish boils.

Eric Greenspan, Antonia Lofaso and Aarti Sequeira compete.

Exploring Madrid for baby pig heads, organ omelets and duck liver jewelry.

Andrew travels to Jerusalem for tastes older than the city itself; he tries cow udder, veal brain, turkey balls and mullet roe.

Tenderloin.

Thai food.

Eric Greenspan, Antonia Lofaso and Aarti Sequeira compete.

Exploring Madrid for baby pig heads, organ omelets and duck liver jewelry.

Andrew travels to Jerusalem for tastes older than the city itself; he tries cow udder, veal brain, turkey balls and mullet roe.

Patricia invites friends Sally Block and comic Andy Kindler over for a night of '70s favorites featuring a menu that includes a pistachio cheese log, rumaki done two ways, a Waldorf salad and a Harvey Wallbanger cocktail; a dip-dye napkin session.

Patricia Heaton's friends from "Everybody Loves Raymond," Anna Romano and Monica Horan Rosenthal, join in for some steakhouse-inspired snacks and to dish about their on- and off-screen husbands; transforming rib eye steak into bite-sized crostini.

Patricia Heaton shares her movie memories and favorite film snacks with comic Kathleen Madigan, actor Jack McBrayer and actress Suzy Nakamura; cheesy garlic cereal mix and nacho cups; rum and cherry cola cocktails.

Double-loaded cheeseburgers; sweet and savory baked beans with apples and onions; Shandy, two ways; peanut butter and jelly brownies.

Tapas treats including chorizo sausage rolls, stuffed piquillo peppers, a cheese plate with herbed nuts and white sangria.

Chili complete with a toppings bar; foil packet corn; peppermint hot chocolate; S'mores cast iron pie.

Tropical fruit parfait with gingersnap granola and honey-ginger drizzle; muffin tin eggs Benedict with quick hollandaise; confetti pancake cake; iced raspberry Prosecco cocktails.

A poolside luau-inspired party features a menu consisting of pulled pork sliders, macadamia coconut shrimp, and tropical fruit pops.

Competitive gymnast Paige has designed an over-the-top cake as an ode to her favourite sport.

A second grader loves skateboarding and asks for a skateboarding skeleton cake.

Chase has created a cake starring his cat, complete with an over-sized version of his cat battling a city full of people.

Bakers Jane and Umie are tasked with making hockey cake dreams come true.

7-year-old Penelope's cake design is a combination of music, butterflies, and the colour pink.

Sadie designs the ultimate ballerina birthday cake.

North 44 is asked to cater a huge charity event called The Powerball.

Mark decides to make menu changes and heads south of the border to New York City.

Developing new cookware and cookbook.

North 44 catering is asked to cater a huge charity event.

Guy Fieri sends his buddy Noah Cappe along with chefs Tiffani Faison and Jet Tila to hit the restaurant scene in Davis, California. They visit bicycle-friendly eateries and high-end sushi joints to find the best food in town.

Noah Cappe, Aarti Sequeira and Joe Sasto sets out to check out the best restaurants in Placerville, California; with options like barbecue, Roman food, oysters and gold miner fare, the struggle is real as they narrow down their top picks.

Bizarre Foods America visits the Big Easy where the food and the culture are a mix of Southern traditions and modern influence. Andrew eats stuffed pig stomach and smoked raccoon served with a side of live jazz.

Old fashioned is combined with modern innovation to create some interesting comfort foods in Minneapolis and St. Paul.

Andrew visits Seattle, where the food scene can be high-tech or ruggedly simple. He's an eyewitness to how complicated gadgets create brand-new tastes, and he visits an all-natural farm to eat cow placenta.

Andrew visits Boston to prove that a traditional city can be a breeding ground for new food trends. He meets a group of Harvard scientists, and a Cambodian family that injects new food traditions into a Boston suburb.

Chef Brad Miller visits an Orange County food truck with a custom smoker on board; Brad tries classic Cajun dishes with a twist in Austin, Texas; in Los Angeles, Bard discovers an ice cream truck without a freezer.

Innovative spins on the classic grilled cheese sandwich; a veritable sushi bar on wheels with fresh tuna and wagyu beef; fresh funnel cake and ice cream to create a whole new dessert.

A food truck owned by an actual Italian prince, Prince Emanuele di Savoia; winning over locals with authentic handmade pastas, like bucatini with lemon sauce; Brad travels to Minneapolis.

Making the classic pairing of burger and fries bigger and bolder; jambalaya fries and Hello Burger, an oversized beef patty stuffed with Cajun grilled shrimp; Neapolitan-style pizzas; Belgian waffles topped with cookie butter and whipped cream.

A husband-and-wife-owned truck in Los Angeles that is winning over Californians with crepes; a taste of Indian street food in North Carolina; a larger-than-life hot dog cart that's putting a delicious spin on the American classic.

A food truck in Raleigh, N.C., with 30 unusual meatball creations; a food truck giving locals an authentic taste of Spanish paella in Lakewood, Calif.; a Los Angeles truck that has earned a cult following with its complex pho.

Tempura-battered Baja shrimp tacos in Malibu, Calif.; chicken shawarma stuffed pitas in Durham, N.C.; homestyle Puerto Rican mofongo in Los Angeles.

Pastry chef Stephanie Boswell hopes to teach three of the worst bakers she has ever seen how to create the perfect unicorn celebration cake in just two days.

In Denver, food truck operators face off in two rounds of competition; the chefs hand out samples to locals in Aurora, Colo., who vote for their favorites; the top two trucks must sell a new dish at a Saint Patrick's Day parade in downtown Denver.

A tour of some American favorites.

Andrew Zimmern celebrates can't-miss local favorites in Cincinnati, Ohio, including pork schnitzel, goetta and Cincinnati chili.

Andrew Zimmern shares the best of Oklahoma City; prime T-bone steaks, chicken fried steaks and burger patties mashed with a heaping helping of onions; the local chili is loaded with beef; beef bone-infused broth used to make pho.

Adam Richman visits St. Louis to try Monte Cristo hot dogs, a platter of barbecue and the best milkshakes in town.

Adam Richman samples a French dip, roasted pork tortillas and a spicy Ramen made with 10 different chilies in Los Angeles.

Cake artists attempt to re-create TV personality RuPaul's fabulousness from head to toe.

Olives.

The versatility of Barley.

Adam Richman visits St. Louis to try Monte Cristo hot dogs, a platter of barbecue and the best milkshakes in town.

Adam Richman samples a French dip, roasted pork tortillas and a spicy Ramen made with 10 different chilies in Los Angeles.

Cake artists attempt to re-create TV personality RuPaul's fabulousness from head to toe.

Chef Brad Miller visits an Orange County food truck with a custom smoker on board; Brad tries classic Cajun dishes with a twist in Austin, Texas; in Los Angeles, Bard discovers an ice cream truck without a freezer.

Innovative spins on the classic grilled cheese sandwich; a veritable sushi bar on wheels with fresh tuna and wagyu beef; fresh funnel cake and ice cream to create a whole new dessert.

A food truck owned by an actual Italian prince, Prince Emanuele di Savoia; winning over locals with authentic handmade pastas, like bucatini with lemon sauce; Brad travels to Minneapolis.

Making the classic pairing of burger and fries bigger and bolder; jambalaya fries and Hello Burger, an oversized beef patty stuffed with Cajun grilled shrimp; Neapolitan-style pizzas; Belgian waffles topped with cookie butter and whipped cream.

A husband-and-wife-owned truck in Los Angeles that is winning over Californians with crepes; a taste of Indian street food in North Carolina; a larger-than-life hot dog cart that's putting a delicious spin on the American classic.

A food truck in Raleigh, N.C., with 30 unusual meatball creations; a food truck giving locals an authentic taste of Spanish paella in Lakewood, Calif.; a Los Angeles truck that has earned a cult following with its complex pho.

Tempura-battered Baja shrimp tacos in Malibu, Calif.; chicken shawarma stuffed pitas in Durham, N.C.; homestyle Puerto Rican mofongo in Los Angeles.

Pastry chef Stephanie Boswell hopes to teach three of the worst bakers she has ever seen how to create the perfect unicorn celebration cake in just two days.

Polynesian fare-gone Southern at Atomic Tiki; duck confit fried rice; mind-blowing bread pudding made from award-winning biscuits.

The secret behind mouthwatering fried chicken; a former speakeasy that offers late-night diners a tempting flight of savory waffle cones; Crave Dessert Bar for their best-selling flaming molten lava cake.

Jordan Andino travels to Washington, D.C., for a truly capital late-night experience; a cheesy pimento burger at EatBar; a Hong Kong sweet treat at Tiger Fork; the famous Porchetta Sandwich at The Passenger.

Korean Tacos and a surprise sweet at Moonshine 152; beer-infused Chicago-style corn dogs; late-night, crowd-pleasing nachos; a secret burger is so mysterious, it's not even on the late-night menu.

Jordan Andino heads up Canada's east coast to check out Halifax, Nova Scotia; one of the best grilled cheese sandwiches he's ever had; a mix of Chinese and Mexican dishes; a dessert place so secret he'll need a password to get in; peanut butter pie.

Colombian cuisine at Super Rico Colombian Bistro; Southern food with a meat-free twist; BBQ Pulled Jackfruit sandwich; doughnut-burger mashup known as the Cronie Burger.

Three chefs are in hot pursuit of the Fire Masters Champion title; in the Crossfire Round, it's beef vs. bison in the battle of the burgers; in the Feast of Fire, the chefs take on flame-kissed lean-and-mean menus.

Three chefs head into the flames to show off their culinary personality; they go head-to-head in a battle of fruit desserts; foraged ingredients hit the open fire.

A trio of daughters running a Montreal bakery see bills piling up and work load increasing; their dream of running a profitable family business is hanging by a thread; Steve steps in to transform their menu and throw them a lifeline.

A young couple is desperate to make their Patisserie successful; with a dated menu and a lackluster space, they struggle to get customers through the door.

Andrew Zimmern explores the neighborhoods that make Chicago a culinary treasure trove, from handcrafted burgers in the West Loop to street-style tacos in Wicker Park and barbecue chicken served up in Bronzeville.

Andrew Zimmern shares a tour of the Iowa State Fair; fresh, locally grown sweet corn, baked sausage cavatelli and Dutch letter pastries; sandwiches like fried pork tenderloin, loose ground beef and the Italian Gizmo.

The four competing chefs must haul in big carts for a big breakfast buffet; they ditch the surf and double up on turf when Alex Guarnaschelli challenges them to create turf and turf dishes.

Alex Guarnaschelli kicks off the steakout in the parking lot as the competing chefs hunt for steaks.

Alex Guarnaschelli and Eric Adjepong watch three pork experts from New York, Washington and Arkansas battle it out to see who can beat an "Iron Chef"; these pork connoisseurs use all their skills to try and edge out Alex in the blind tasting.

Alex Guarnaschelli and Eric Adjepong watch as three modernist cuisine experts from across the US show Alex what they can do; chefs from New Jersey, Colorado and South Carolina stretch the boundaries of food in two rounds of intense competition.

Hunting for rabbits with a golden eagle; a blow while milking a horse; sheep brains to fermented camel milk and smoked horse sausage.

Lamb brains, veal intestine, cheese aged in millennia-old caves and nets eels.

From Chicago's Italian beef to Paris' croque monsieur to Miami's Cuban, Andrew goes on a world tour of sandwiches.

Andrew Zimmern explores the neighborhoods that make Chicago a culinary treasure trove, from handcrafted burgers in the West Loop to street-style tacos in Wicker Park and barbecue chicken served up in Bronzeville.

Andrew Zimmern shares a tour of the Iowa State Fair; fresh, locally grown sweet corn, baked sausage cavatelli and Dutch letter pastries; sandwiches like fried pork tenderloin, loose ground beef and the Italian Gizmo.

Gabe Bertaccini, Damaris Phillips and Joe Sasto compete.

Eric Greenspan, Antonia Lofaso and Aarti Sequeira compete.

Alton cooks with tortillas.

Breakfast breads.

Gabe Bertaccini, Damaris Phillips and Joe Sasto compete.

Eric Greenspan, Antonia Lofaso and Aarti Sequeira compete.

The four competing chefs must haul in big carts for a big breakfast buffet; they ditch the surf and double up on turf when Alex Guarnaschelli challenges them to create turf and turf dishes.

Alex Guarnaschelli kicks off the steakout in the parking lot as the competing chefs hunt for steaks.

Alex Guarnaschelli and Eric Adjepong watch three pork experts from New York, Washington and Arkansas battle it out to see who can beat an "Iron Chef"; these pork connoisseurs use all their skills to try and edge out Alex in the blind tasting.

Alex Guarnaschelli and Eric Adjepong watch as three modernist cuisine experts from across the US show Alex what they can do; chefs from New Jersey, Colorado and South Carolina stretch the boundaries of food in two rounds of intense competition.

McEwan caters a small event from a makeshift kitchen in an art gallery.

Regulars are invited to celebrate the opening of the patio.

Mark competes against other chefs and food critics.

Mark caters a beach wedding.

The last time McEwane catered in wine country, it was a total disaster.

McEwan teams up with chef Jamie Kennedy to cater a massive charity event for the Canadian Olympic Committee.

One of McEwan's most prized clients hire him to cater their 1200 person Christmas party.

Cake makers Stacey and Umie put their skills to the test to complete a giant "derp" face emoji.

Umie and Adjoa must find a way to turn their cakes into Alex's favorite dessert, doughnuts.

A synchronized swimmer designs a swimming cake, complete with mermaids.

Bakers Trish and Adjoa strive to bring Ella's very special soccer cake to life for her 11th birthday.

Jaimz has designed a birthday cake inspired by his current obsession: Greek Mythology.

Aiden is dreaming up a cake featuring an edible version of himself playing soccer on a trampoline.

Taylor and Lindsay need to shoot for the moon if they want cakes that are truly out of this world.

Minutes away from desert trails, mountains and limitless outdoor adventures, Andrew highlights the delicious and iconic foods of Salt Lake City; classic dishes include a pastrami burger, steak tips with mole and Utah scones.

From Japanese hot pots and hand-crafted lasagna to ice cream made from locally sourced ingredients, Andrew explores San Francisco's culinary history and diversity for a second time.

Ree Drummond reclaims kitchen scraps and transforms them into star dishes; roasted potato peels, stir-fried broccoli stems and an all-purpose overnight chicken broth; crisper crash frittata; leftover fruit bread.

A stacked sandwich known as the Bodacious Burger features tiers of quick and easy macaroni and three cheeses, onion strings and terrific toppings; over-the-top monster meatballs; a slice of pizza made with foolproof pizza dough; mile-high mud pie.

Ree Drummond makes divine chocolate treats for her daughter, Paige, to share with her school friends, and she sneaks in a few for her husband, Ladd, at the same time.

Ree Drummond speeds things up by giving her favorite comfort food recipes the 16-minute treatment; she makes a deconstructed chicken pot pie, speedy shrimp and grits, a snappy stroganoff, and wraps up with quick classic tuna melts.

Jeff Mauro makes trendy quesabirria tacos; Sunny Anderson keeps it simple with three-ingredient spicy and sweet green beans; Alex Guarnaschelli kicks-up tangy noodles with peanut sauce and fresh herbs.

The Kitchen preps tea party food that's perfect for any celebration; Sunny Anderson whips up her easy asparagus and tomato quiche, Alex Guarnaschelli serves up cornmeal scones, and Geoffrey Zakarian tops off the tea tower with millionaire bars.

Gabe Bertaccini, Damaris Phillips and Joe Sasto compete.