Casey Webb's edible expedition takes him to Portland, Maine, for a lobster-topped cheeseburger and a potato-donut-cannoli mashup; the Taco Gigante Challenge: a footlong hard taco packed with ground beef, chicken and carnitas.

Casey Webb's quest for the best brings him to the beaches of Delaware for an ice cream custard that has locals lining up and a brewery that blends two beloved bar foods; he takes on a daunting surf-and-turf challenge that's never been done before.

Casey Webb visits Wilmington, N.C., for a barbecue bonanza, a crazy burrito and a big, bad behemoth in the undefeated Pierogi Team Challenge.

Casey Webb's appetizing adventures take him to Hoboken, N.J.; he munches on homemade mozzarella, takes a bite out of a bagel behemoth and comes face-to-face with a slice of pure fire.

Casey Webb heads to Charlotte, N.C., for three takes on Southern specialties; there's a cheesy chicken classic, care of Korea, a time-honored institution's signature sandwich and the biggest walking taco in all the Carolinas.

From traditional Philly cheesesteaks and ribs to juicy steaks and entire steers; learning everything there is to know about each cut of beef; some of the best beef-centric recipes in the country and all of their steer-crazy secrets.

Roger Mooking showcases 15 of the most delightfully decadent dishes from around America. From bacon brownies to chicken fried lobster, they're the type of savory pleasures and sweet sensations that make everyone long for cheat day.

Roger Mooking counts the best Italian dishes in the U.S.; chefs share authentic recipes and tips for making an Italian feast.

Restaurants go hog wild, serving up German-style pork shanks in Philadelphia, pork-powered pizzas in Boston, bourbon-glazed pork chops in St. Rose, La., and the skyscraper-sized Hogzilla in Ridgefield, Conn.

Diners live the gooey good life at these restaurants across the nation.

Experiencing the famous French dip at Phillipe's; the chicken and waffles at a local favorite called Roscoe's; discovering some of the best tacos in a truck; experiencing a crave-worthy chili dog that comes straight from a train.

Jeff Mauro, Geoffrey Zakarian, Jamika Pessoa and Bobby Flay are just a few food personalities sharing their favorite ways to indulge in cheesy goodness; a cheese curd-stuffed bratwurst; a fried cheese work of art, macaroni and cheese; Queso Fundido.

Alex Guarnaschelli attacks butter with a one-of-a-kind shrimp-and-grits combo; honey butter chicken sandwich from the aptly named restaurant Honey Butter Fried Chicken.

From sweet deals on steak dinners at The Butchershop, to the guilty pleasure of indulgent surf and turf at Iris, Memphis will have customers singing with joy; finding delicious barbecue at Rendezvous in the form of a pulled pork sandwich.

Roger Mooking can't pass up a simple yet magical Southern dish; Jason Smith introduces the epitome of a Southern sandwich; Alton Brown shares his favorite shrimp and grits; Beau MacMillan goes deep for a low-country boil.

Alton Brown loses control over a jewel of deliciousness in Los Angeles; Alex Guarnaschelli raves about a classic Middle Eastern delight in New Orleans; Monti Carlo finds meat-pie perfection in Phoenix.

Noah Cappe heads to Balboa Nights in San Diego, where the carnival eats are fresh and twisted; Noah heads to Florida's Space Coast for the Key Lime Pie Festival and the Coastal Carolina Fair in South Carolina for a dough-nutty banana pudding.

Noah Cappe is out at the Kansas State Fair to experience a well-brined plate of nachos.

Hoggetown Medieval Faire in Gainesville, Fla.; smoked bison burger and the wild boar leg; Rodeo Austin for some weird treats like Armadillo Eggs, Cookie Dough Dream and a road trip to deliciousness called the I-35 Chili Jar.

Melty, ooey-gooey carnival treats; truffle grilled cheese at the St. Paul Winter Carnival; the mac and cheeseball burger at the Kentucky State Fair; cannoli calzone; apple pie cheesecake.

Soul food classics like fried catfish and hush puppies, BBQ chicken, crunchy fried green tomatoes and refreshingly cool pie.

Andrew unveils Sicily's edible icons; known for artisanal comfort food such as crunchy fried rice balls, thick crust pizza, irresistible creamy cannoli and a pasta that will make people sing, Sicilian cuisine is a timeless treasure made with passion.

Uncovering the most famous foods in a Peruvian city by the sea.

Andrew uncovers the one-of-a-kind tastes of Austin, a city known for keeping things weird; the city excels at meaty classics like barbecued brisket, Texas-style chili and chicken-fried steak.

Noah Cappe heads to Balboa Nights in San Diego, where the carnival eats are fresh and twisted; Noah heads to Florida's Space Coast for the Key Lime Pie Festival and the Coastal Carolina Fair in South Carolina for a dough-nutty banana pudding.

Noah Cappe is out at the Kansas State Fair to experience a well-brined plate of nachos.

Hoggetown Medieval Faire in Gainesville, Fla.; smoked bison burger and the wild boar leg; Rodeo Austin for some weird treats like Armadillo Eggs, Cookie Dough Dream and a road trip to deliciousness called the I-35 Chili Jar.

Melty, ooey-gooey carnival treats; truffle grilled cheese at the St. Paul Winter Carnival; the mac and cheeseball burger at the Kentucky State Fair; cannoli calzone; apple pie cheesecake.

Soul food classics like fried catfish and hush puppies, BBQ chicken, crunchy fried green tomatoes and refreshingly cool pie.

Andrew unveils Sicily's edible icons; known for artisanal comfort food such as crunchy fried rice balls, thick crust pizza, irresistible creamy cannoli and a pasta that will make people sing, Sicilian cuisine is a timeless treasure made with passion.

Uncovering the most famous foods in a Peruvian city by the sea.

Andrew uncovers the one-of-a-kind tastes of Austin, a city known for keeping things weird; the city excels at meaty classics like barbecued brisket, Texas-style chili and chicken-fried steak.

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Victor, Kevin, Keith and Jason Furtick are identical quadruplets celebrating their 27th birthday; each of these brothers have a different idea of cake design perfection; three top bakers take on the challenge of winning all four brothers over.

Radio personality Anna and her fiance, Ray, are looking for a big Greek wedding cake that's both radiant and rustic; three top bakers face the ultimate challenge of combining these opposite visions into one unforgettable creation.

Oliver, the mayor of Miami Gardens, Fla., envisions a wedding cake featuring local landmarks and his university colors, while his fiancee, tech entrepreneur Pandwe, insists on a cake with natural beauty and vintage, 1920s-era glamour.

Horror film fanatic Monica craves a wedding cake as spooky as a scary movie, but her fiance, Jesse, wants a cake that represents their home state of Maryland; three scary-talented bakers take a stab at creating a Maryland Wedding Cake of Horrors.

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

Unveiling the favorite flavors of Louisville; this historic town balances country classics like the Hot Brown and burgoo stew with ingenious icons like derby pie and mutton barbecue for a true taste of Americana.

Andrew Zimmern introduces the popular tastes of Shanghai, China; from creamy hairy crab and savory pork-filled dumplings to rice wine-soaked chicken and scallion pancakes on the go, cuisine in this big city is sweet and simple.

Andrew Zimmern travels to the colorful Moroccan city of Fez.; considered Morocco's spiritual and cultural capital, it's the perfect place to experience North Africa.

In New Orleans, a bacon-onion jam, brie and brioche brunch burger alongside creamy crabmeat mac and cheese; a massive meatloaf sandwich in San Antonio; in Brooklyn, a smoked lamb belly sandwich and Chinese-style sticky ribs.

Michael Symon and the winner of "Worst Cooks in America: Celebrity Edition," Jenni "JWoww" Farley, team up to tackle classic barbecue, fresh farmhouse burgers and microbrews; one of the area's best-known chefs gives his take on the local cuisine.

Josh Charles meets up with Michael at his favorite place for crab cakes in town; after a round of bocce ball, Michael introduces Josh to some of Baltimore's best new spots for juicy, inventive burgers and craft brews.

Smoking a whole hog and making chorizo from scratch for a saucy barbecue brunch burrito with two different fire-roasted salsas; Caribbean roasted pork sandwich; the breakfast burger of champions with hash browns, bacon and a fried egg.

Noah Cappe is in carnivore mode for the San Angelo Stock Show and Rodeo in Texas; From the Southwest Dog to the Show Hog, no one goes home hungry; a steak out in the form of the Spud Steak Sandwich; a midway mashup, the Apple Cheesecake Quesadilla.

Noah Cappe goes hog-wild with fantastic porky delights made by amazing carnival cooks; whether it's grilled, smoked or even incorporated into dessert, it's time to pig out.

Fried bread pudding bites in Alabama; fried rattlesnake in Oklahoma.

Classic Italian food gets a carnival makeover; Noah tries a calzone/lasagna hybrid and a special pizza/pasta combo; Noah tries a deep fried cannoli at the Delaware County Fair.

A spot in Maine, is making dreams come true with a dish called the Meat Coma, which is packed with smoked beef brisket, pork ribs, pork shoulder and house-made chili; classic po'boys into sky-high meaty masterpieces; meat madness in Milwaukee.

The craziest mash-ups; the Pizzarito in New York; nachos with macaroni and cheese in Wisconsin; Mexican and Asian food in Arizona; low-country boils with pizza in Chicago.

A doughnut burger brings both sweet and savory to California; a restaurant in Arizona offers a Bloody Mary with more options than a new car; cookie pancakes in New Jersey.

John Henson kicks off the competition by revealing all the skeletons in his family's closet to inspire the eight bakers as they make scary skeleton desserts; the main heat is monster madness as the bakers conjure up monster-under-the-bed creations.

The bakers use fresh flavors and colorful decorations to bring old desserts back to life and impress the judges in the Day of the Dead main heat.

The six remaining bakers team up to create desserts that pay tribute to the iconic Addams Family; the wonderfully creepy family is honored with dead velvet cakes, and the judges determine who's spooky enough to move on to the next round.

John Henson's mummy issues inspire the challenge of crepe cakes, and judges decide on the creepiest; in the main heat, the five remaining bakers use classic fall ingredients to create jack-o'-lantern pies that are half scary and half sweet.

The remaining four bakers go digging to create terrifyingly tasty grave-robber desserts; for the main heat, it's a night at the cemetery as the competitors sculpt marbled tomb cakes to impress the judges.

Host John Henson instructs the three remaining bakers to construct a Ghostembouche, or ghostly version of a croquembouche tower; then they face the final challenge of creating a bleeding zombie cake for the judges.

The six remaining bakers team up to create desserts that pay tribute to the iconic Addams Family; the wonderfully creepy family is honored with dead velvet cakes, and the judges determine who's spooky enough to move on to the next round.

John Henson's mummy issues inspire the challenge of crepe cakes, and judges decide on the creepiest; in the main heat, the five remaining bakers use classic fall ingredients to create jack-o'-lantern pies that are half scary and half sweet.

The remaining four bakers go digging to create terrifyingly tasty grave-robber desserts; for the main heat, it's a night at the cemetery as the competitors sculpt marbled tomb cakes to impress the judges.

Host John Henson instructs the three remaining bakers to construct a Ghostembouche, or ghostly version of a croquembouche tower; then they face the final challenge of creating a bleeding zombie cake for the judges.

Join Mike Huckabee to learn how to fight fatigue & brain fog by improving your blood flow.

Matt's pain from his 20 year old lost limb is solved.

Meet the new Shark PowerDetect Upright Vacuum with features like DuoClean Detect Technology, self-cleaning brush roll and odor neutralizing and you will be cleaning faster, smarter and better!

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Tired of bloating or gut issues that won't go away? Discover the root cause-and how Emma can help eliminate methane-producing archaea, reset digestion, and restore balance naturally.

Meet the new Shark PowerDetect Upright Vacuum with features like DuoClean Detect Technology, self-cleaning brush roll and odor neutralizing and you will be cleaning faster, smarter and better!

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Ali Khan visits Athens, Ga.; he grabs sweet and sticky Georgia peach french toast; a delicious bowl of authentic Mexican posole; a snack that's part doughnut and part biscuit; Ali wraps up the day with a visit to hometown band R.E.

Atlanta is a large, cosmopolitan city with a diverse food scene, which Ali discovers as he starts his day with a crazy, innovative breakfast; French toast tacos; the best grilled cheese in America for lunch; blueberry cobbler ice pop.

The best deals in Birmingham, Ala.; hash brown baskets stuffed with Andouille sausage and eggs; bacon-wrapped meatloaf made with a lot of love; a red velvet cheesecake brownie; blackened chicken with habanero Jack cheese.

Breakfast, lunch, dinner and snack deals in Las Vegas that won't break the bank; a delectable and wildly diverse food scene; an Elvis-inspired king of a breakfast, banana French toast bread pudding.

Roger Mooking searches the country for the top fifteen finest cuts and the most perfect intersections of meat, seasoning, and fire.

Roger Mooking cozies up to 15 heartwarming classics, including home-cooked treats, tender meats, savory stews, cheesy pastas, and decadent desserts; Roger scours the United States for all the best treats from childhood.

Roger Mooking skips straight to the sweets as he dives headlong into the 15 best desserts offered in the United States; from the rich and chocolatey to the fruity and flavorful, Roger's getting down on all the most decadent meal-end treats.

Smoked chicken bathed in white sauce at Big Bob Gibson B-B-Q in Decatur; "The Big Red" pulled pork sandwich at The Brick Pit in Mobile.

Roger Mooking joins the team at Benton's Smoky Mountain Country Hams, a famous smokehouse shipping nationwide from Madisonville, Tenn., to help prepare huge hams for a three-day cold smoke before they're cured for up to two years.

Roger cooks up two whole hogs in two different ways; Roger visits MOPHO restaurant for a Southeast Asian spit-roasted pig that is a twist on a classic tradition; Chef Miles McMath hinges two steel troughs together to make a quick-cooking oven.

A whole pig on a metal cross to cook over hot coals; the pig roast drippings fall into a potato-filled cast iron pan set over the hot coals; whole onions and squash are nestled directly in the embers.

From a lobster and filet mignon taco donut to a classic Japanese noodle dish done as juicy burger, chefs serve up some of the country's most mouthwatering mashups.

Neighborhood hangouts; elevated take on Gramma's meatloaf; Italian family tradition of Sunday gravy; Black Angus brisket and pulled pork.

A burger joint puts heat to its meat with a sauce made from guava and habanero peppers; a Charleston barbecue pit turns low-and-slow brisket into a fiesta of flavors; a Los Angeles restaurant torches everything it touches.

From burgers bursting with chili and cheese to a whole backyard barbecue in one messy mega dish, entrees overload in stickiness, sauciness and all sorts of awesomeness that's finger-licking good.

Chef Flay vs. Chef Isadori.

Chef Zakarian battles with chef Casanova.

Halloween battle between Chef Marc Forgione and chef Lee Anne Wong.

Chef Morimoto faces against Executive chef Bogle.

Iron Chef Marc Forgione battles chef Nick Curtin.

Chef Geoffrey Zakarian vs. chef Eduard Frauneder.

Halloween battle between Chef Marc Forgione and chef Lee Anne Wong.

Chef Morimoto faces against Executive chef Bogle.

Iron Chef Marc Forgione battles chef Nick Curtin.

Chef Geoffrey Zakarian vs. chef Eduard Frauneder.

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Restaurants combine ethnic traditions to make new flavors; Texas and Italy traditions merge; Korean cuisine mixed with American Northwest fare.

Krescendo's Finoccio Flower Power Pizza; Court Street Grocers' deli sandwich; La Vara's Spanish food; Pies-n-Thighs' fried chicken.

A Jewish deli serves up their signature smoked meat; French chefs in San Francisco upgrade some Asian classics; a hands-on chef from Massachusetts makes everything from scratch; biscuit sandwiches in Portland.

The most unique eats between a bun.

Velselka's borscht in the East Village; smoked herring on the Upper West Side; hand pulled noodles in Chinatown; Cuban grilled corn at Cafe Habana in SoHo; Motorino's special round slice of pizza.

From macaroni and cheese to milkshakes, these are the greatest dishes found on the kids' menu; Alex Guarnaschelli shares her comfort food; Claudia Sandoval shows how fun it is to play with food; the Legendairy Milkshake Bar in Nashville, Tenn.

Indulging in Chicago foods with Gino's deep dish pizza, the pork rinds at Publican, and the classic Chicago Dog at Weiner Circle; enjoying Chicago's white chocolate goodies.

Jeff Mauro gets happy about an angry lobster sandwich. Sabin Lomac puts the pedal to the metal for The Bacon Truck's bacon mac and cheese bites. Ali Khan speeds towards the best food on wheels at LeRoy and Lewis Barbecue in Austin, Texas.

The brisket at North Main BBQ bowls customers over with its world-famous brisket; visiting Babe's to satisfy crunchy cravings with their fried chicken; sampling the Pecan Ball at Cafe Pacific and the classic fruitcake at Collins Bakery.

Exploring Atlanta's food, from barbecued rib tips and top-secret burgers to angry mussels; a guide to some of Atlanta's most popular places; Atlanta native Alton Brown takes viewers to some of his favorite spots and divulges locals-only secrets.

Andrew Zimmern makes a trip to the Ozarks where people are still living off the land and making the most of it by combining old traditions with new techniques.

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.

From piping-hot fried dumplings and handmade egg noodles to veggie-stuffed flatbread and curried swordfish, Andrew Zimmern showcases the flavorful fusions of the island paradise of Mauritius.

Andrew Zimmern presents Buffalo's edible icons; from spicy wings and sweet pepperoni pizza to enormous cake doughnuts and heaping plates of meat and potatoes slathered in sauce, Buffalo's edible icons are as robust and inventive as the city itself.

Andrew takes a look at the diverse eats that define Washington, D.C.

Andrew Zimmern samples some of the best cuisine St. John's, Newfoundland, has to offer; from succulent blue mussels steamed in local beer and creamy cod au gratin to hearty moose stew and savory rabbit pie.

Mexican-inspired fish tacos; octopus tostadas; Filipino chicken adobo; So-Cal monster burritos; globally-loved hometown salad.

Edible icons such as sushi and tempura in Tokyo, Japan, where the food is spectacular and delicious to all.

Casey Webb follows his nose to Long Island for an Italian chicken parmesan-pizza hybrid, a twist on a Jewish meat-and-potato tradition, and a 10-scoop battle against the Kitchen Sink Challenge.

Casey travels the country and gets some of the best eats America has to offer, and now it's time to honor the best of the best by inducting the top five absolute cheesiest dishes into the "Man v. Food" Hall of Fame.

Casey Webb makes his way to Richmond for a lesson on New Zealand-style savory pies, an elevated Jewish deli experience and a towering Ladder Burger Challenge.

Casey Webb's tasty trek across America brings him to Boulder, Colo., for a bourbon burger blast, a gooey campfire classic and an insanely hot pizza loaded with three layers of ghost pepper.

Casey Webb rides the wave to Virginia Beach, Va., for a street corn fritter-topped burger, a decadent croissant-muffin hybrid and a dozen-egg duel with the Corned Beef Omelet Challenge.

Casey Webb's appetizing adventure brings him to Detroit for the famous Detroit-style, Sicilian square pan pizza; a bourbon-peach cinnamon roll; M Wings Challenge: six massive jerk chicken wings tossed in fiery Scotch bonnet and ghost pepper sauce.

Casey counts down his numerous wins, culminating in the ultimate challenge and stunning victory.

A triple-layer burger; Cuban-inspired ice cream flavored with cream cheese; guava and cookies; Casey Webb is joined by two teammates to go up against a monster 30-inch pizza challenge.

Noah samples the menu at the Three Rivers Festival in Fort Wayne, Ind., from an enchilada funnel cake to bacon barbecue corn; Noah hits the Orange County Fair in Costa Mesa, Calif. where he samples Drunken Pickle Pops and the Pineapple Unicorn Bomb.

Noah dives into some of the cheesiest dishes, both savory and sweet; deep fried mac and cheese at the Calgary Stampede in Canada; Cowboy Pistolettes in Texas; classic cheese curds in Wisconsin; bacon-covered New York cheesecake.

Noah Cappe checks out a spicy and savory funnel cake at the Florida State Fair, makes a pitstop for the Truck Stop Burger at the Pima County Fair, and gets a turkey leg dinner at Rodeo Austin.

Jackfruit torta; peanut butter meatballs; cherry candy-coated hot wings; Ice Cream Garden; pulled pork rainbow melt.

Indulgent in every bite, these dishes range from drool-worthy, savory and sumptuous meals to mouthwatering, sticky, sweet and syrupy desserts; every one of them is completely covered in the best sauces, gravies and syrups ever imagined.

Eddie Jackson shows off the most scrumptious and seriously stunning sandwiches ever created; these shockers prove that there are truly no limits to what can be placed between two slices of bread.

Casey's eating odyssey has taken him all over the country and back again, and now it's time to honor the best of the best by inducting the top five pork dishes into the "Man v. Food" Hall of Fame.

Casey Webb cracks into crab legs fit for a king at Slippery Salmon Bar and Grill in Anchorage; reindeer meatloaf at Denali BrewPub; the mountainous, double-decker Seward's Folly caribou burger challenge at West Rib Pub and Grill.

Noah samples the menu at the Three Rivers Festival in Fort Wayne, Ind., from an enchilada funnel cake to bacon barbecue corn; Noah hits the Orange County Fair in Costa Mesa, Calif. where he samples Drunken Pickle Pops and the Pineapple Unicorn Bomb.

Noah dives into some of the cheesiest dishes, both savory and sweet; deep fried mac and cheese at the Calgary Stampede in Canada; Cowboy Pistolettes in Texas; classic cheese curds in Wisconsin; bacon-covered New York cheesecake.

Noah Cappe checks out a spicy and savory funnel cake at the Florida State Fair, makes a pitstop for the Truck Stop Burger at the Pima County Fair, and gets a turkey leg dinner at Rodeo Austin.

Jackfruit torta; peanut butter meatballs; cherry candy-coated hot wings; Ice Cream Garden; pulled pork rainbow melt.

Indulgent in every bite, these dishes range from drool-worthy, savory and sumptuous meals to mouthwatering, sticky, sweet and syrupy desserts; every one of them is completely covered in the best sauces, gravies and syrups ever imagined.

Eddie Jackson shows off the most scrumptious and seriously stunning sandwiches ever created; these shockers prove that there are truly no limits to what can be placed between two slices of bread.

Casey's eating odyssey has taken him all over the country and back again, and now it's time to honor the best of the best by inducting the top five pork dishes into the "Man v. Food" Hall of Fame.

Casey Webb cracks into crab legs fit for a king at Slippery Salmon Bar and Grill in Anchorage; reindeer meatloaf at Denali BrewPub; the mountainous, double-decker Seward's Folly caribou burger challenge at West Rib Pub and Grill.

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Michael Symon starts the day off with breakfast in the garden; he amps up some classics with his world's greatest French toast with praline bacon crumble and a French omelet with fine herbs; Liz makes a non-alcoholic summer strawberry sparkler.

Michael Symon is all about that cheesy goodness, starting with a crispy grilled cheese with blueberry jam and mushrooms; Michael whips a up dairy-free no cheese mac and cheese before indulging in a rich and creamy double chocolate cheesecake.

Michael's favorite granola; grilled peaches with honey, yogurt and mint; poached eggs and crab English muffins; maple pecan bacon; Meyer lemon and basil fizz.

Michael sources fresh ingredients from a garden in the sky for Mezze. On the roof of a New York restaurant, this is farm-to-table in the extreme. Featuring Greek almond dip (Skordalia) and golden Zucchini Fritters (Keftedes).

Pot roast; negroni; ground polenta.

Cleveland style clambake.

Michael hooks up with Anthony Anderson in Chicago to explore some of the city's legendary food institutions; smoked sausages and indulgent burgers; Michael engages in a sumo-style wrestling match with a local chef.

Michael Symon gets in touch with his Greek heritage with a classic lamb and feta cheeseburger; an Italian-style burger stuffed with smoky mozzarella and prosciutto; a rabbit-meat hot dog with chili pepper toppings so spicy there's a release waiver.

Cheeseburger tacos with a house-made beer cheese sauce and a Jamaican jerk fried fish taco with mango salsa and cilantro sour cream; bone-in pork chop; smoked lamb sandwich with homemade mint sauce; smoked brownies.

A whole pig on a super-sized indoor smoke pit; slow-smoked rib-eye steak sandwich complete with melted cheddar and caramelized onions; double beef patty burger that gets the royal treatment with two bacon grilled cheese sandwiches for buns.

Noah arrives at The Great Frederick Fair in Maryland, where he enjoys the Whole Hog, the Crabby Dog and the Cake-a-Dilla; Noah visits New York's Wyoming County Fair and samples the Monster Veggie Wrap, the Mexita and the Exploding Fireball Taffy.

Host Noah Cappe crosses the country in search of carnival classics gone wild! From a pumped up corndog at the Porter County Fair to an out of this world funnel cake-blooming onion mashup; candy apple gone crazy; a cotton candy burrito.

Noah Cappe investigates the Great American Foodie Fest in Nevada and gets lucky with some monster meat meals like the Katsu Curry Sandwich; at the Kittitas County Fair in Washington, Noah goes local with the Beefalo Burger and Hucklepeach Donuts.

Noah Cappe ventures to the land of cheese for the Wisconsin State Fair and is greeted with the ooey-gooey french onion soup'r stick; the Wisconsin hot chicken bomb; the deep-fried old fashioned dessert; the indy burger, a new take on the funnel cake.

Casey travels the country and gets some of the best eats America has to offer, and now it's time to honor the best of the best by inducting the top five absolute cheesiest dishes into the "Man v. Food" Hall of Fame.

Casey Webb visits Buffalo for a nostalgic twist on the classic Buffalo wing, a melt-in-the-mouth chocolate delicacy and a duel at the deli with the back-alley barrel sandwich challenge.

Casey counts down his numerous wins, culminating in the ultimate challenge and stunning victory.

Casey Webb rides the wave to Virginia Beach, Va., for a street corn fritter-topped burger, a decadent croissant-muffin hybrid and a dozen-egg duel with the Corned Beef Omelet Challenge.

Casey Webb's tries a falafel sandwich before he tackles the Monte Cristo Reeto with turkey, ham, bacon and Swiss cheese wrapped in a tortilla; the Bay Area's biggest bowls of ramen in the Masumo Challenge.

Casey Webb's tasty travels bring him to Manchester, New Hampshire for an epic portion of barbecue that's served on a shovel at KC's Rib Shack; the deluxe cheeseburger mac; a ghost pepper-infused inferno burger challenge.

Casey Webb's eating escapade takes him to Brooklyn, N.Y., for a barbecue, an Italian seafood staple, and a spicy shrimp challenge that'll shake him to the core.

Casey counts down the five fish feasts that will be inducted into the Man v. Food Hall of Fame.

Andrew Zimmern explores the diverse culinary classics of Ecuador's capital city, Quito; the urban cuisine satisfies stomachs with fried pork and potato cakes, fresh ceviche, sugar-coated roasted peanuts, fish soup, and more.

Andrew is in Seville, Spain, enjoying long nights of communal drinking and eating cured Iberico ham, gazpacho and serranito pork sandwiches.

Andrew Zimmern showcases legendary hotspots and diverse culinary treasures in Hollywood, Calif.; he highlights classic steak and martinis, Thai steamed whole fish, Armenian flatbread topped with minced beef, and Persian ice cream.

Andrew explores the iconic eats of Lisbon, Portugal, where seafood reigns supreme, including sardines and shellfish feasts; late-night snacks are piled with pork, soups overflow with sausage and dessert is a religious experience, too.

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.

Andrew Zimmern enjoys meals in Cape Town, South Africa, where meat comes in all forms, from sausage to stew to pie; the coastal city's seafood is out of this world, and its favorite pastry is bathed in syrup.

Andrew journeys through Belgium to retrace the steps of the soldiers who fought in the Battle of the Bulge, one of the bloodiest battles of World War II; along the way, he feasts on Belgian staples such as meatballs, French fries and even ostrich.

In Spain, Andrew Zimmern makes a spiritual pilgrimage to the tomb of St. James; he sets off with Spanish food expert Debbie Musgrove to experience the Camino de Santiago, known as the Way of Saint James, and the foods tied to the tradition.

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.

From delicate spot prawns, inventive sushi and king crab to Japadogs and salmon candy, Vancouver celebrates modern twists on old favorites.

Andrew visits New Orleans to indulge in all the tastes the city has to offer; he starts at the country's oldest, continually-run family restaurant in the French Quarter before heading out of town for the best po' boy sandwich.

Andrew heads to Austin, Texas, where he samples mouthwatering BBQ brisket, explores a fresh take on Mexican food and tries a poke bowl at a food trailer park.

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.

Andrew Zimmern enjoys meals in Cape Town, South Africa, where meat comes in all forms, from sausage to stew to pie; the coastal city's seafood is out of this world, and its favorite pastry is bathed in syrup.

Andrew journeys through Belgium to retrace the steps of the soldiers who fought in the Battle of the Bulge, one of the bloodiest battles of World War II; along the way, he feasts on Belgian staples such as meatballs, French fries and even ostrich.

In Spain, Andrew Zimmern makes a spiritual pilgrimage to the tomb of St. James; he sets off with Spanish food expert Debbie Musgrove to experience the Camino de Santiago, known as the Way of Saint James, and the foods tied to the tradition.

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.

From delicate spot prawns, inventive sushi and king crab to Japadogs and salmon candy, Vancouver celebrates modern twists on old favorites.

Andrew visits New Orleans to indulge in all the tastes the city has to offer; he starts at the country's oldest, continually-run family restaurant in the French Quarter before heading out of town for the best po' boy sandwich.

Andrew heads to Austin, Texas, where he samples mouthwatering BBQ brisket, explores a fresh take on Mexican food and tries a poke bowl at a food trailer park.

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Learn what's behind mental decline with age, and how to improve memory, focus and concentration with NeuroQ's Darrin Peterson and Dale Bredesen MD.

Join John Walsh as he takes you on a captivating exploration of OmegaXL, a game-changing supplement that fights joint pain. Uncover the science and stories behind this powerful product, and find out how it can help you reclaim your life.

Join Mike Huckabee to learn how to fight fatigue & brain fog by improving your blood flow.

Tired of bloating or gut issues that won't go away? Discover the root cause-and how Emma can help eliminate methane-producing archaea, reset digestion, and restore balance naturally.

Promote Energy, vitality & Focus during the day and relaxation, deep sleep and restoration at night. MyMagnesium absorbs significantly better than generic magnesium.

Displays that capture the neon pants, big hair and loud music of the 1980's.

Strange stories of an alien world told by using edible creations.

Andrew Zimmern finds out that there's a lot more than meat and potatoes on the table in Iowa; Pork brains with spring onion kimchi; a stew made from a sheep's head.

Beef tongue sandwiches; Korean soul foods that include boiled pig stomach and blood sausage; traditional bay foods like barbecued muskrat and grilled eel.

Andrew uncovers the legends surrounding NASCAR's storied history that took stock car racing from the backwoods of North Carolina to a national phenomenon; along the way he dines on pork brains, fried snapping turtle and classic Carolina barbecue.

Andrew explores the historic, invisible network known as the Underground Railroad; along the way, he eats meals typical of the slaves who escaped on the route, from road-kill stew and fire-roasted bullfrog to deer jerky and chitterlings.

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.

Double decker trailer cooks pulled pork, ribs and chicken; food truck pushes the limits of BBQ.

Custom earthenware bakers; 50-gallon metal-barrel oven.

Chef Rob McDaniel at SpringHouse restaurant in Alexander City, Ala., roasts legs of lamb in a self-designed fire-fueled contraption; Cypress owner Craig Deihl prepares wood-fired food.

Roger heads to Hoodoo Brown Barbeque in Ridgefield, CT, where owner Cody Sperry serves up monster-sized meaty masterpieces; Roger is introduced to Hogzilla, a towering sandwich with BBQ ranch dressing, fried green tomato and coleslaw.

Roger Mooking counts down 15 of the very best egg, meat, pastry and hash dishes being served up across the country; fried oyster benedict to huevos rancheros hash; chicken and waffles to volcano eggs; brunch dog to sinfully sweet bostock.

Roger Mooking goes on a pub crawl to find 15 of the best dishes to go with any drink; chicken wings, nachos, sliders, apps and mains - they're all here; chefs share insider tips and tricks for making the very best, tastiest bar fare.

Roger Mooking wraps his hands around fifteen of the best sandwiches, tacos, pizza slices, chicken wings and more; some of the country's best and most creative chefs give a peek inside their kitchens.

The 12 best super-sized dishes; Roger Mooking hangs out with chefs to learn all their secrets for creating ultimate omelets, steaks, sandwiches, seafood platters and more decadent, XXL-sized dishes.

Casey Webb's first stop is San Antonio's oldest restaurant, a German deli for the Wienerschnitzel, the Puffy Taco; the 3-pound Cinnamon Roll Challenge.

Casey Webb starts with a decadent brioche doughnut that's topped with brunch all-stars and then heads for the sea to dig oysters for a fresh feast; Finally, he faces three 24-ounce milkshakes at a creamery that has been dishing treats since 1928.

Casey Webb's challengers include a 3-pound almond butter and jelly sandwich known as the Elvis Challenge, a four-meat pizza with a tater tot topper and a brisket sandwich piled high with burnt ends and spicy pickle slaw.

Casey Webb's tasty travels take him to the Florida Keys for a bad-to-the-bone shrimp burrito and Ropa Vieja at a Cuban institution; then he grabs a fork for the largest slice of pie he's ever seen in The Fish House's Key Lime Pie Challenge.

A sandwich mashup of fried chicken and pulled pork; a porchetta sandwich from a roaming rotisserie food truck; a 49-ounce porterhouse steak and sizable side in the Gold Rush-inspired 49er Club Steak Challenge.

Casey treks to Mystic, Conn. for a bonkers burger; crazy coastal feast and food with a ridiculously massive sundae in Mel's Downtown Creamery's Big Kahuna Challenge; 30-day dry-aged burgers.

Tony Bourdain travels to Chicago.

Tony visits the ancient monuments, palazzos, cafes and markets in Venice.

Tony tours Sri Lanka, where the cuisine has been influenced by Portuguese, Dutch, British, Indian, Arab, Malay and Moor traders; Colombo, a city perched on the coast; a culinary school built after the 2004 tsunami.

A sandwich mashup of fried chicken and pulled pork; a porchetta sandwich from a roaming rotisserie food truck; a 49-ounce porterhouse steak and sizable side in the Gold Rush-inspired 49er Club Steak Challenge.

Casey treks to Mystic, Conn. for a bonkers burger; crazy coastal feast and food with a ridiculously massive sundae in Mel's Downtown Creamery's Big Kahuna Challenge; 30-day dry-aged burgers.

Tony Bourdain travels to Chicago.

Tony visits the ancient monuments, palazzos, cafes and markets in Venice.

Tony tours Sri Lanka, where the cuisine has been influenced by Portuguese, Dutch, British, Indian, Arab, Malay and Moor traders; Colombo, a city perched on the coast; a culinary school built after the 2004 tsunami.

Learn what's behind mental decline with age, and how to improve memory, focus and concentration with NeuroQ's Darrin Peterson and Dale Bredesen MD.

Matt's pain from his 20 year old lost limb is solved.

DraftKings Sportsbook, a top-rated sportsbook app!

Connie Craig-Carrol & Founder Ken Meares investigates Omega XL, the ultimate all-natural solution for joint pain from inflammation.

Matt's pain from his 20 year old lost limb is solved.

Join John Walsh as he takes you on a captivating exploration of OmegaXL, a game-changing supplement that fights joint pain. Uncover the science and stories behind this powerful product, and find out how it can help you reclaim your life.

Trigger fond food memories with these uniquely updated classics.

Sticky, stacked baklava and creative candies; twisted French classics; upscale farmer's market fare.

Traditions from France and Japan collide at a New York City bakery; a family bakery in Miami makes South American treats; two Boston shops make turkey, Morocco.

Chocolates that have no chocolate; brownies and cookies baked together; mini pancakes.

Noah visits the Eastern Carolina Agricultural Fair in Florence, S.C. and samples Calzagna and a deep fried philly blossom; Noah arrives at the Mountain Mandarin Festival in Auburn, Calif., and savors the Atomic Habanero Tots and The Big Yum.

These fairground vendors have combined two iconic treats into one revolutionary new midway masterpiece.

Host Noah Cappe travels to festivals and fairs across the country in search of frankly delicious dogs; a crab dip smothered dog in Maryland; a cheesy, spicy chile relleno dog in California; dessert dogs covered in whipped cream and chocolate.

Comedian Noah Cappe seeks out freak show-worthy foods at carnivals and fairgrounds across North America; he tries imaginative midway bites that have made food the new epicenter of carnival delights.

Noah Cappe takes on the Porter County Fair in Indiana, where a pile of locally sourced pork is served three ways in a single dish; Pizza on a Stick; the Carrot Funnel Cake; then Noah's off to the Eastern Idaho State Fair.

Deep fried treats of the carnival.

Andrew finds out if it is food that keeps Detroit's motor running. Andrew visits Motown and gets revved up about tasting some of the city's food, including iconic soul food and lamb brain sandwiches, in the heart of Arab America.

From wild vegetables to wild animals, Andrew gets a taste of the unexpected when he visits San Diego.

Andrew wants to find out what Hawaiians really like to eat; dried octopus bile sac; crispy pork intestine;and a traditional take on a raw fish salad that includes the eyeballs.

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

Three different rigs to cook a whole hog; racks of ribs and bushels of oysters for the ultimate South Carolina-style surf and turf; Home Team BBQ restaurant in Charleston, S.C.; a burn barrel to make mountains of coals for the pig cooker.

Bludso's Bar and Que in Los Angeles, where owner Kevin Bludso brings meat and heat to Tinseltown in a big way; Kevin loads up his massive smoker with brisket, pork ribs, and chicken to cook low and slow in oak and pecan smoke.

Custom-made outdoor grill modeled after those in Uruguay; Corn on the cob with coconut oil and spices; strawberry rhubarb cobber; wood-burning ovens.

Grilling steaks and chickens in California; smoking seafood; Santa Maria-style barbecue; Cajun tri-tip steaks and chicken.

Roger searches for the country's 15 best sandwiches while learning about sandwich techniques and the grand assortment of culinary delights one can place between two slices of bread.

From fish tacos and porchetta sandwiches, to shrimp po' boys and turtle sundaes, the 12 best dishes from American food trucks; how the dishes are made.

Host Brad Smith challenges the bakers to construct a haunted hotel cake; from skeletons in the closet to phantoms in the foyer, the teams must take judges Eddie Jackson, Ron Ben-Israel, and Harry Eastwood on the creepiest trip of their lives.

The baking teams must cast a culinary spell on the judges by creating cakes inspired by Halloween's first lady.

Five teams battle to create Halloween themed displays that capture a haunted farm; with special guest judge, Naomi Grossman.

The four remaining teams create displays that evoke the dire warning; whatever you do, don't go into the forest; with special guest judge, film producer Adi Shankar.

The three remaining teams compete to create a Halloween display capturing a battle between mummies and werewolves; guest judge Francia Raisa.

In the final teams battle to create a display that captures the twisted, demonic world of a haunted carnival; horror actor Lew Temple is the special guest judge.

Five teams battle to create Halloween themed displays that capture a haunted farm; with special guest judge, Naomi Grossman.

The four remaining teams create displays that evoke the dire warning; whatever you do, don't go into the forest; with special guest judge, film producer Adi Shankar.

The three remaining teams compete to create a Halloween display capturing a battle between mummies and werewolves; guest judge Francia Raisa.

In the final teams battle to create a display that captures the twisted, demonic world of a haunted carnival; horror actor Lew Temple is the special guest judge.

Paid programming.

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Tired of bloating or gut issues that won't go away? Discover the root cause-and how Emma can help eliminate methane-producing archaea, reset digestion, and restore balance naturally.

Paid programming.

Join Mike Huckabee to learn how to fight fatigue & brain fog by improving your blood flow.

Andrew Zimmern pulls apart a melty meatball parmigiana hero in Portland, Ore.; Antonia Lofaso finds a super-soft creme brulee doughnut in Washington, D.C., while Anne Burell heads to the city of sin for a breakfast sandwich.

Ditching the kitchen for the most amazing dishes made table side; Anne Burrell gets up close and personal with prime rib in Chicago; Richard Blais goes weak in the knees for ice cream made before his very eyes.

Adam learns all about the Bakewell pudding in the town of Bakewell; he also tries some local grouse at a renowned gastropub and has an unexpected taste of West Africa in the heart of the Peak District.

Adam is in Lancashire to taste the historic, hearty hot pot. He also samples a banging Brazilian sausage roll, world-famous black pudding from a secret recipe and a wonderful chicken-topped waffle.

Casey counts down the sweetest and most savory morning meals ever seen on the show.

Casey Webb follows his nose to Long Island for an Italian chicken parmesan-pizza hybrid, a twist on a Jewish meat-and-potato tradition, and a 10-scoop battle against the Kitchen Sink Challenge.

A triple-layer burger; Cuban-inspired ice cream flavored with cream cheese; guava and cookies; Casey Webb is joined by two teammates to go up against a monster 30-inch pizza challenge.

Casey Webb makes his way to Richmond for a lesson on New Zealand-style savory pies, an elevated Jewish deli experience and a towering Ladder Burger Challenge.

Casey Webb swings into Sacramento, Calif., for three gold-standard meals from the Golden State; a perfectly fried Chinese-American chicken, a savory waffle stack and a school's worth of raw fish and rice in a five-round sushi challenge.

Casey's eating adventure takes him to Fargo, N.D., for a hearty European take on a cheesy classic, a breakfast-dessert mash up, and the Boiler Room's Hot Dish Challenge; giant pretzels and over a dozen sausages.

The 12 tastiest bacon dishes in America; bacon-loving chefs; everything there is to know about pigs and their parts; the chefs' top swine secrets.

The tastiest chicken, beef, alligator, lobster and more; together, they'll prepare the flame, season the food and reveal all the secrets for the best grilled foods in the country.

Roger Mooking highlights 15 incredible dishes from around the U.S. that have one thing in common: they're all utterly unexpected and delightfully delicious. There's brisket kolaches, pizza wings, Calabrian pizza in a bowling alley and more.

An extra-crispy menu piled high with pork rind brisket nachos, spicy Korean double-fried chicken, authentic British fish and chips, inventive egg rolls, country-fried Wagyu burgers, fried soft-shell crab and some creative cookies.

A pho burrito is the perfect mashup, and barbecue mac and cheese nachos double the yum, proving there are infinite ways to use your noodle.

Wolfgang Puck picks a perfect fruit-and-cream pie in Los Angeles; in New York, Anne Burrell dives into a mouthwatering pizza; Kristen Kish warms up with a one-of-a-kind chicken pot pie in Austin, Texas.

Martha Stewart shows off a beautifully perfect brioche in New York City; Alex Guarnaschelli's favorite lemon bars; Tregaye Fraser has a new take on an old classic in Atlanta.

Carla Hall unveils a burger masterpiece; Tregaye Fraser travels to New York to grab the ultimate cheeseburger; Ali Khan showcases a traditional burger; Eddie Jackson's favorite burger is decidedly nontraditional.

Chef Beau MacMillan dives into some scallops; Roger Mooking heads to Texas for succulent chicken; Molly Yeh reveals the secret to her favorite fried pickles.

Martha Stewart gushes over the most irresistible piece of lemon meringue she's ever had; Simon Majumdar travels to Kentucky for a world-famous avocado dessert; chef Antonia Lofaso goes all out with a perfect puffy pastry known as the Napoleon.

Alex Guarnaschelli guzzles down beer-battered cheese curds in Chicago while Jason Smith devours boozy bourbon balls in Kentucky; in Wisconsin, Elena Besser proclaims her love for chicken Parmesan with vodka sauce.

Noah heads to Vancouver to sample Canadian Poutine Stuffed Burger, Jerk Chicken Dumplings, and the Donuccino; Noah visits the Fryeburg Fair in Maine, where he tries the Pig Pile in Paradise and eats local favorites like a Lobster Roll.

Noah Cappe arrives in Macon, Ga., for the International Cherry Blossom Festival; a pimento cheese-filled breakfast sandwich called the Up All Night, a pink pizza called the Macon Cherry Bomb and a trio of meat-filled midway munchies.

Regional specialties get a carnival upgrade on the midway; from sandwiches that put cities on the map to desserts representing an entire state.

The Winter Fest OC; west coast nuggets; sweet potato pile; the frozen banana cane; the breakfast funnel cake; the honey nut crunch burger.

Hearty favorites such as blue crab, pit beef and chocolaty Berger cookies are featured as Andrew travels the gritty city.

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 reveals the most iconic foods of Chiang Mai, Thailand; from coconut curry soup to a signature sausage with pork and chile paste, fish roasted in banana leaves to minced pork salad.

Andrew explores Santa Fe, a town intent on preserving its culture; Native American, Spanish and Mexican traditions converge to form dishes like slow-roasted carne adovada and sopapillas.

Noah heads to Vancouver to sample Canadian Poutine Stuffed Burger, Jerk Chicken Dumplings, and the Donuccino; Noah visits the Fryeburg Fair in Maine, where he tries the Pig Pile in Paradise and eats local favorites like a Lobster Roll.

Noah Cappe arrives in Macon, Ga., for the International Cherry Blossom Festival; a pimento cheese-filled breakfast sandwich called the Up All Night, a pink pizza called the Macon Cherry Bomb and a trio of meat-filled midway munchies.

Regional specialties get a carnival upgrade on the midway; from sandwiches that put cities on the map to desserts representing an entire state.

The Winter Fest OC; west coast nuggets; sweet potato pile; the frozen banana cane; the breakfast funnel cake; the honey nut crunch burger.

Hearty favorites such as blue crab, pit beef and chocolaty Berger cookies are featured as Andrew travels the gritty city.

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 reveals the most iconic foods of Chiang Mai, Thailand; from coconut curry soup to a signature sausage with pork and chile paste, fish roasted in banana leaves to minced pork salad.

Andrew explores Santa Fe, a town intent on preserving its culture; Native American, Spanish and Mexican traditions converge to form dishes like slow-roasted carne adovada and sopapillas.

Cardiologist Dr. Ernst von Schwarz, M.D. shows how to manage your blood pressure naturally and help protect your heart for life with My Best Heart.

Join John Walsh as he takes you on a captivating exploration of OmegaXL, a game-changing supplement that fights joint pain. Uncover the science and stories behind this powerful product, and find out how it can help you reclaim your life.

DraftKings Sportsbook, a top-rated sportsbook app!

Matt's pain from his 20 year old lost limb is solved.

Cardiologist Dr. Ernst von Schwarz, M.D. shows how to manage your blood pressure naturally and help protect your heart for life with My Best Heart.

Shivana and Spencer, want a wedding cake that tells their modern American love story while honoring their Indian and Middle Eastern backgrounds; bakers attempt to bridge the divide between old and new to create a 21st-century Taj Mahal cake.

Kendelle wants a mature cake that celebrates music, theater and the arts, but her mom, Bambi, wants sugar, spice and everything nice for her baby girl; bakers are tasked with designing a birthday cake that unites and delights the whole family.

Courtnei pictures a luxurious, towering cake featuring icicles, jewels and a custom monogram, while her groom, G, prefers technical gizmos and an edible snow globe; cake designers must turn this couple's brewing winter storm into a winter wonderland.

Mike wants a loud and over-the-top wedding cake to proudly represent their home city of New Orleans, but Shanda desires something traditional and classic; it's a Mardi Gras Bourbon Street battle for the perfect wedding cake to suit them both.

New England clam chowder and scrod, Boston cream pie and Parker House rolls for Boston's legendary cuisine.

From tapas to crema Catalana in Barcelona, Spain; Spanish history and culture from the mountains and the sea.

Korean tacos and the LA street dog in Los Angeles, California, with a stardom cuisine and edible icons.

Dungeness Crab Louie and sourdough bread on the West Coast in San Francisco; some of the best eating on the West Coast.

A slammin' sandwich with three different cuts of pork smothered in triple-cheese sauce; a flaming hot burger stuffed with spicy jalapeno Jack cheese and covered in Buffalo sauce; a brewery's drunken chicken pot pie.

Michael Symon starts in Boston with triple-processed pork belly that's cured, brined and smoked; tender braised lamb shoulder amps up a traditional breakfast hash; fresh, local cinnamon rolls as buns for an insanely sweet and savory burger.

A burger loaded to the max with beef, ham, bacon and sausage; Korean-style smoked pork sandwich with miso-barbecue sauce makes Atlanta the frontier of barbecue fusion; a spicy, fried Cornish hen in Houston.

Juiciest, meatiest, triple-stacked burger with beef, lamb and turkey; authentic Mexican lamb barbacoa wrapped in fresh banana leaves; one barbecue joint is smoking everything from meatloaf to turkey tacos and even their guacamole.

From pleasingly piquant pretzels in California, to sweet and fiery desserts in New York, Noah gets up the courage to sample seven of the spiciest midway munchies from coast to coast.

Noah visits the North Florida Fair in Tallahassee for dead heat tacos, the bacon blast and the belly buster Philly cheesesteak; the Erin Fall Fair in Ontario, Canada serves up Ag Ladies apple dumplings, pork belly sliders and crackle lanterns.

Noah Cappe experiences the Texas State Fair to the fullest; Noah gets stuffed and so does a boneless chicken wing filled with Asian-inspired goodies and favors.

Noah Cappe heads to Oklahoma for the Giant Texas Tenderloin Sandwich; tries Strawberry Pizza in Virginia.

Neighborhood hangouts; elevated take on Gramma's meatloaf; Italian family tradition of Sunday gravy; Black Angus brisket and pulled pork.

From s'mores-topped milkshakes to sushi burgers, Sin City's most over-the-top eats are explored.

In Phoenix, a new contender in the chicken sandwich wars is topped with cheesy macaroni and spicy cheese puffs; Lollipop wings in Atlanta get smothered in gravy.

Eight bakers show off their decorating skills by creating Halloween candy-filled cookies; for the main heat, it's oozy fun with sublime slime desserts where bakers can make any treat, but it must be filled with a gooey slime.

Seven remaining bakers must make witches' fingers and toes and create a sauce to dip them in; the witch theme goes a step further in the main heat when the bakers must create desserts that look like witches, complete with edible brooms.

Bakers work in teams and put their minds together to create the most outrageous and delicious left brain/right brain desserts; in the main heat, the bakers face their fears by using common phobias like insects and ghosts as inspirations for desserts.

Five remaining bakers take a light, sweet and utterly harmless dessert and head to the dark side; it's a main heat filled with frights as the bakers make scary mask desserts to spook the judges; one baker is eliminated at the end of the round.

Four remaining bakers attempt to make desserts that taste like their favorite candy bars; bakers face death by chocolate and must create a dessert that combines chocolate with odd ingredients; one baker is eliminated.

The remaining bakers must make a glowing edible centerpiece and three accompanying creepy treats for a dessert bar.

Bakers work in teams and put their minds together to create the most outrageous and delicious left brain/right brain desserts; in the main heat, the bakers face their fears by using common phobias like insects and ghosts as inspirations for desserts.

Five remaining bakers take a light, sweet and utterly harmless dessert and head to the dark side; it's a main heat filled with frights as the bakers make scary mask desserts to spook the judges; one baker is eliminated at the end of the round.

Four remaining bakers attempt to make desserts that taste like their favorite candy bars; bakers face death by chocolate and must create a dessert that combines chocolate with odd ingredients; one baker is eliminated.

The remaining bakers must make a glowing edible centerpiece and three accompanying creepy treats for a dessert bar.

DraftKings Sportsbook, a top-rated sportsbook app!

Connie Craig-Carrol & Founder Ken Meares investigates Omega XL, the ultimate all-natural solution for joint pain from inflammation.

Learn what's behind mental decline with age, and how to improve memory, focus and concentration with NeuroQ's Darrin Peterson and Dale Bredesen MD.

Join John Walsh as he takes you on a captivating exploration of OmegaXL, a game-changing supplement that fights joint pain. Uncover the science and stories behind this powerful product, and find out how it can help you reclaim your life.

Paid programming.

Ali Khan is in Santa Barbara, Calif. looking for the best deals for breakfast, lunch, dinner and a snack; he gets off to a pricey start with a bacon and egg breakfast sandwich on a buttery brioche that's worth every penny.

Ali Khan looks for the best deals in San Diego; Brazilian-style hash browns stuffed with eggs, cheese and garlic; masking up like a Mexican wrestler for a discount on a loaded surf and turf Cali burrito; the stuffed Big Poppa; a taste of Hawaii.

Ali Khan is on a mission to find the best deals in Scottsdale, Ariz.; a double serving of Southern barbecue scones piled high with savory pulled pork; cottage pie just like the ones found on the streets of Sydney, Australia.

A "Chopped" champion's hearty French crepe with an American twist; a Brooklyn-style deli serving a mouthwatering braised pork sandwich; berry-licious white chocolate cheesecake; a rich and creamy duck confit quesadilla.

From the paper-thin crusts of New York, to the wood-fired ovens of the west coast, to the bottomless deep dish of Chicago, Roger presents the top fifteen pizza offerings in the whole country.

Roger Mooking searches for the 12 best island eats from lobster, conch and shellfish to low-country boils and key lime pies; he joins chefs in their kitchens to learn everything about putting the country's freshest island treats together.

Roger Mooking bites down on nachos, pizzas, fried chicken, tacos and desserts; chefs offer recipes and tips on making the crispiest skin, crunchiest chips and the most-crumbly crusts.

At Urban Grub, Roger witnesses as Chef Edgar Pendley fans the flames in a massive 18-foot-tall hearth and hangs a wall of house-made andouille sausages and pork ribs; Whole hog barbecue is the main attraction at Martin's Bar-B-Que Joint.

North Carolina-style smoked whole hog in po' boy sandwiches; smoked buffalo chicken wings; sausages, tasso, pork belly, turkey wings and drumsticks; a family recipe for Cajun brown gravy.

Roger visits the Lone Star State, and visits Grant Pinkerton to sample some one-of-a-kind cuts, including seasoning and barbecuing two whole goats; Roger meets up with chef Andrew Wiseheart, who slow-spins whole seasoned chicken over coals.

Chef Johnny Hernandez of El Machito skewers various meats and completes the meals with housemade salsas and warm corn tortillas; Roger and Chef John Russ of Vintage Heart Farm roast quails and sausages over a wood fire on a 7-foot steel tree.

From an entire Thanksgiving dinner stuffed into a pie to the Texas-sized Pumpecapple, these friendly shops across the United States are finding many ways to fill a pie crust.

Giant cheesesteaks; a nearly foot-tall burger with twin patties and gyro meat; a meatloaf cupcake topped with mashed potato frosting and veggie sprinkles.

Some of America's tastiest twists on the beloved mealtime mashup include breakfast spaghetti, fried chicken and churros, boozy pancakes drunk with flaming Cherries Jubilee and a BBQ beef breakfast bun named The Beast.

From bacon-wrapped meatloaf and a double-decker pizza burger to boozy French toast and smothered biscuit sandwiches, restaurants across the country offer up a warm, comforting hug of flavor.

Chef Masaharu Morimoto vs. chef Marc Forgione.

Geoffrey Zakarian Vs. Shea Gallante.