Scott gives four chefs a challenge to make frosty desserts and as the clock ticks down on the first round, it's unclear if all the chefs will finish in time.

In round one, time is a challenge and the chefs have to adapt quickly; chefs uncover a huge ingredient in the second basket; round three has the two finalists wondering what is so great about super worms.

Discover the Nectar Tri-Comfort Cooling Pillow for the ultimate sleep experience! Adjustable to three firmness levels to provide customized support and cooling all night long. Order NOW to get a second pillow FREE, plus a 30-night home trial!

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.

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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.

Chef Aaron Sanchez travels to Chicago.

Layers of fish and shrimp ceviche on the tostada loca at Mariscos German Beyer; traditional lamb head barbecue at Aqui Es Texcoco; pork carnitas tacos at Carnitas Snack Shack; smoked fish tacos at Oscar's Mexican Seafood.

A honky-tonk whiskey bar serves amazing tacos; haute hot dogs and sausages with global flavors; students flock to a delicious Cambodian sandwich shop; a quirky Venezuelan restaurant offers seventeen different arepas.

Cod sandwich; fried oysters with bacon and apple ragout; fish and shellfish pot pie.

Chicago's innovative restaurants draw food-lovers from around the country; meat-filled sandwiches; Asian-inspired street food; authentic Mexican tacos; brunch dishes with a fine-dining twist.

Perla in New York City's West Village; Baco Mercat in downtown Los Angeles; Merchants Restaurant in downtown Nashville.

Host Noah Cappe takes a seat at the table for family dinner, carnival style; he meets the carnival cooks who put a twist on family favorites and transform them into fair food marvels.

The Cowboy Breakfast ends the day with the uniquely sweet Caramel Apple Tots; Noah challenges himself to the 5 Pounderito and tries the finger-licking Ice Cream Funnelwich.

Noah Cappe rolls across America with a list of deliciously doughy midway munchies that he kneads to try; from the OMG Pretzel Bomb to the Pumpkin Pie Beignet, these treats are perfect for all the gluten gluttons and yeasty boys and girls.

The South Florida Fair in West Palm Beach has wacky takes on fairground classics; The Waffle Burger, Donut Philly Cheesesteak and 'Zanado Fries; Noah attends the National Western Stock Show and Rodeo in Denver, where he's introduced to The F Bomb.

At the California Mid-Winter Fair and Fiesta, Noah samples a Korean twist on a French dip, a Diablo Dog, and the Supreme Samoa doughnut stack; the Henderson, Nev., St. Patrick's Day Festival has Blasted Irish Burgers and gold-infused Leprechaun Mac.

Noah Cappe makes a visit to the Big Fresno Fair in California, where local legend Chicken Charlie has a triple treat stacked up on a stick; Southwest Georgia Regional Fair for the classic Georgia peach dessert served in a whole new way.

New dining experiences and classic comforts are brought together, from spicy fried chicken paired with the most decadent macaroni and cheese at Atlanta's Krog Street Market to an intensely delicious pierogi melt at Cleveland's West Side Market.

From spicy Chilean pork ribs in the Pacific Northwest to a Puerto Rican pork-tacular down in Georgia, diners are finding south-of-the-border flavor without ever leaving the United States.

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

The evolving food scene in Charleston, S.C.; country classics like smothered catfish share the table with notable newcomers, like a grilled BBQ brisket and pimento cheese sandwich and a breakfast pizza.

Dream-worthy oysters at Hog Island; the pork bun at Yank Sing; the souffle at Cafe Jacqueline; the strudel at Schmidt's; the pain au chocolat at Tartine.

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.

Touring the Mid-Atlantic and sampling crab cakes in Baltimore; trying paella in Washington, D.C.; visiting Chap's Pit Beef; tasting a chocolate, marshmallow, peanut creation called the CMP at Woodberry Kitchen; enjoying Baltimore's own bomb pie.

Alton Brown revisits a decadent, old-world pasta dish; Ali Khan chats up his favorite chicken parmigiana sandwich; Alex Guarnaschelli gives a shout out to a not-to-be-missed lasagna; Duff Goldman's pick for the best dish to end an Italian meal.

Roger Mooking cruises the Florida coastline looking for two fiery cookouts that bring the heat; he visits chef Marcel Vizcarra, owner of modern Peruvian eatery Llama Restaurant in St. Augustine, Fla., to check out an ancient Peruvian-style pit roast.

Roger heads to Hamaknockers Bar-B-Que, where he is introduced to the Hamaburger, and watches a pitmaster pull pork with a power tool; Steve Melton is a farmer preserving the tradition of making cane syrup in a 100 year-old kettle over an open fire.

Host Mason Zeglen heads to the beach to challenge two local chefs to trade restaurants and cook a meal in each other's kitchen.

In Pearland, Texas, Roger Mooking helps Ronnie Killen season and smoke brisket and ribs at Killen's Barbecue; Khoi Barbecue co-owner Don Nguyen holds Asian-influenced barbecue pop-ups in Houston.

Chef Zakarian takes on chef Ferraro in New York.

Chef Bobby Flay takes on challenger Viet Pham.

Iron Chef Michael Symon takes on challenger Chef Celina Tio.

Iron Chef Bobby Flay faces off against Micah Wexler.

Chef Zakarian takes on chef Ferraro in New York.

Chef Bobby Flay takes on challenger Viet Pham.

Iron Chef Michael Symon takes on challenger Chef Celina Tio.

Iron Chef Bobby Flay faces off against Micah Wexler.

See why this cleaning tool replaces chemicals and hard labor!

Join Connie Craig-Carrol and health visionary Ken Meares as they uncover OmegaXL, the groundbreaking natural supplement transforming lives by tackling joint pain and inflammation.

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Jacuzzi Bath Remodel and interior designer Christina Haack shares how to transform your bathroom into a gorgeous, safe, stylish space in as little as one day.

Scrambled eggs with Romano cheese and black pepper; grilled Tuscan bruschetta; orange ricotta pancakes with a caramelized fig compote and pistachios.

Rolled omelet burritos; cheddar and bacon waffle sandwiches; yogurt muffins; blueberry-pomegranate yogurt-honey smoothie.

Sautéed collard green omelet; mustard glazed ham and pimento cheese biscuits; sour cream waffles with fresh peaches in a toasted pecan praline sauce; Bobby's B and Tea.

Bobby's Open Faced Egg Salad Sandwiches; watercress, cucumber & smoked salmon salad; homemade crumpets with whipped butter and orange-blueberry marmalade; strawberries filled with clotted cream.

Mango-papaya brown butter cinnamon crepes with homemade dulce de leche; sour orange pork with sweet potato and country ham hash; perfectly poached eggs with sofrito hollandaise.

Bobby's Carrot Cake Pancakes with a maple-cream cheese drizzle and toasted pecans; wild rice waffles & fried chicken with a pink peppercorn and honey sauce; strawberry shortcake shake topped with a homemade biscuit crumble.

Kalen Allen looks into how handmade candy is created at Hammond's 100-year-old factory, the magic behind Almond Rocas, how cakes get jarred at a Brooklyn, N.Y., bakery and a chocolate company that infuses the love frequency into each bite.

Kalen Allen takes a brunch break with Noosa's wholesome yogurt from down under, learns how sprouted grains make Alvarado Street's everything bagels, and gets the scoop behind long-lasting avocado salsa and high-end jams.

Scott Conant and an updated take on classic potato tots; Jernard Wells devours a delectable dish of salt and pepper calamari in Atlanta; Tregaye Fraser and the Belly Benedict.

Ali Khan devours an unbelievable dark truffle cake; Johnny Weir and Tara Lipinski indulge in an explosion of different chocolates in one luscious dessert; Scott Conant travels to Sin City to bet on a delicious chocolate mashup.

Wolfgang Puck admires APL Restaurant in Los Angeles for making a sandwich that's well worth the wait; Antonia Lofaso finds cavatelli truly irresistible; Geoffrey Zakarian shares his love for smoked brisket.

Anne Burrell compliments the sights with a meaty pasta from Cecconi's Dumbo; Jeff Mauro treats himself to a delectable roast chicken from Chicago's River Roast; Duff Goldman enjoys a view of paradise with a fried lobster platter.

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

Roadside eatery in Connecticut with a 20-foot grill is used to cook lobster and clams.

Carolina-style barbecue is all about pork and Rodney Scott is the whole hog boss; Roger checks out Rodney's impressive new pit room where whole hogs get cooked low and slow; Rodney hits the hogs with his secret.

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.

Cowboy cuisine in a rustic chuck wagon; Santa-Maria style barbecue in California.

One chef shows Roger how to hang up and hand-spin chickens with a special device; a Carolina legend dips barbecued birds in an out-of-this-world white sauce; Roger savors Jamaican jerk chicken loaded with Caribbean heat.

Andrew Zimmern visits Vancouver; Box crab and bull kelp; blood sausage made with pig heads; a tuna cannery.

Andrew visits Rhode Island where old traditions meet the experimental to create clam cakes and monkfish liver mousse.

Andrew tastes everything from southern staples like smoked baloney sandwiches, deep fried chicken livers, and pork rinds, to new spins on old staples.

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.

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.

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

Casey Webb's culinary crusade carries him to California's famous wine country for a boozy bird, a bagel bonanza and a big, bad four-pound burrito in the Muy Macho Burrito Challenge.

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

Casey Webb's tasty trek brings him to Manhattan for historic pizza-by-the-slice, a transcendent take on an Old World baked good and over five pounds of undefeated dessert in the Giant Ice Cream Scoop Challenge.

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.

Ramsay visits Mill Street Bistro in Ohio to try to turn the eatery around; the restaurant's owner acts like a dictator and has trouble listening to others' viewpoints.

Ramsay visits Mill Street Bistro in Ohio to try to turn the eatery around; the restaurant's owner remains defiant and won't cooperate with Ramsay.

Ramsay travels to Sam's Mediterranean Kabob Room in Monrovia, Calif., where the owner has only been able to keep his own children on as employees.

A well-liked, retired couple ask Ramsay to help their son, who has taken over their restaurant, Nino's, in Long Beach, Calif.

Ramsay visits Mill Street Bistro in Ohio to try to turn the eatery around; the restaurant's owner acts like a dictator and has trouble listening to others' viewpoints.

Ramsay visits Mill Street Bistro in Ohio to try to turn the eatery around; the restaurant's owner remains defiant and won't cooperate with Ramsay.

Ramsay travels to Sam's Mediterranean Kabob Room in Monrovia, Calif., where the owner has only been able to keep his own children on as employees.

A well-liked, retired couple ask Ramsay to help their son, who has taken over their restaurant, Nino's, in Long Beach, Calif.

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Every five seconds there's a victim of identity theft; LifeLock helps alert, restore identity, and reimburse lost funds-leading the way in protecting families every day.

See why this cleaning tool replaces chemicals and hard labor!

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Tiffani prepares a rustic menu for her friends Matt Bomer and Tim DeKay; she prepares honey garlic salmon smoked on the grill and grilled vegetable couscous salad, a blackberry mint mule and ends the meal with a cardamom nectarine galette.

Tiffani and Brady prepare homemade Tzatziki and hummus with spiced pita chips and char-grilled chicken kebabs over lemon-flavored rice for friends Ethan Embry and Sunny Mabrey.

Tiffani reminisces with friends French Stewart, Nicole Sullivan and Nate Berkus; she prepares turkey meatloaf served with garlicky mashed potatoes and crispy fried shallots, creamed spinach tartlets and a sweet and tangy grapefruit chiffon pie.

Tiffani stirs up an Asian-inspired menu for her husband Brady and friends Marguerite Moreau and Christopher Redman; spring rolls with spicy peanut sauce and nuoc cham sauce starts the night, followed by Peking duck and cauliflower fried rice.

Pork maple sausage from scratch; egg, cheese and sausage sandwich; blueberry and cream stuffed French toast with fresh strawberry jam.

Potato latkes topped with smoked turkey leg and sweet kumquat chutney; crispy prosciutto cups; gingerbread cake truffles mixed with lemon ginger icing and topped with melted white chocolate and toasted pistachios.

Really simple pizza dough; chopped chicken caesar salad; decadent beet, bacon and herbed goat cheese flatbread; a calzone stuffed with three gooey cheeses; garlic knots.

Kelsey shares her essential tips and recipes for creating take out recipes at home.

Homemade candy bars; pomegranate and lime lollipops; frozen pie blended with vanilla ice cream to create a pie shake.

Chicken fried steak with spiced milk gravy; sausage, shrimp and peppers over cheesy grits; braised greens.

Alton Brown reloads this episode from 2000 with new recipes for mushroom stroganoff and pickled mushrooms.

Alton Brown finally reloads this episode from Season 6 with two new buttercreams, including one curious model flavored with buttermilk.

Alton Brown reloads with new recipes for his favorite grain, including a no-cook overnight oat pudding and a flavor-charged granola, now with more nutrition.

Alton Brown reloads this cocktail show with a new martini, a new mint julep and perfectly clear ice cubes.

Alton Brown reloads this show on budget steaks with new ways of cooking his favorite: top sirloin steak; then there's a close look at why meat gets flipped and a new angle on the broiler.

Alton Brown reloads this show from 2003 to create a better, more flavorful, faster stock and then turning that into a chicken soup in less than two hours.

Sechler's Pickles candy; Byrd Cookie Company's key lime pie cookie; Lemonhead; Affy Tapple's caramel apple with peanuts.

The secret behind Graeter's rich and creamy ice cream; the lowdown on Mrs. T's Pierogies; Geraldine's Aged Cheddar Cheese Straws; made from scratch marshmallows.

Home Run Inn's Meat Lovers Pizza; Garrett's cheese and caramel popcorn mix; Jaxn's twice baked cheddar bacon potato stix; Rudolph Foods' barbecue pork rinds.

Exploring food with secret centers; middle of the Mallo Cup; creamy inside of a peppermint cream; complex filling of a mini beef Wellington; Tootsie Pop.

How a candy bar did active military duty in World War I; French Burnt Peanut; Tasty Kakes with peanut butter and chocolate.

TGI Fridays' cheddar bacon potato skin appetizer turns into a chip; Mom Made Cheesy Mac; Granny Goose cheese puffs; chocolate-dipped cheesecake.

Andrew Zimmern finds out that some amazing things are growing in America's Garden State; dinguan; Taylor pork roll.

Andrew visits the home of country, Nashville, Tenessee; Hot chicken, dry ribs and grilled Sandhill crane.

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

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

Rocky Mountain oysters at a ballpark; yak and elk served at an historic restaurant; pheasant cooked outside.

Andrew Zimmern makes some tasty new discoveries in Cleveland; pig head; kidney ramen; popcorn shoots.

Miami cuisine, from stone crabs at Joe's, to the lamb shank at Sardinia; Fratelli La Bufala turns out pillowy calzones; Ola offers a pear granita; a trifecta of treats at Michaels Genuine and the chocolate peanut butter s'more from Prime 112.

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.

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.

Robert Irvine takes his wife's advice and discovers the world's greatest omelet at Babystack's Cafe in Las Vegas, Nev.; Sabin Lomac learns the secret of a genuine Philly cheesesteak; Duff Goldman borrows his brother's favorite spectacular surprise.

Andrew heads to Reno, Nev., for a food scene that loves to entertain; he embraces Reno's small-town pride as he savors homemade meatballs and ravioli, gets a taste of Basque culture and meets some forward-thinking chefs.

Andrew visits Cleveland for a taste of the city's culinary comeback; he gets nostalgic at the West Side Market, finds new classics in a 100-year-old food hall and swings by a butcher shop that earns rave reviews from both old timers and youngsters.

Eddie Jackson explores Southern cooking; it's a full day of Southern staple dishes.

Eddie Jackson discovers the best food that Texas has to offer; featuring chili, barbecue and flavors from south of the border.

The all-time favorite sandwiches in the Sandwich Hall of Fame; Eddie Jackson talks about the best place to go for a BLGT.

Jeff Mauro heads to Chicago for 23 mole sauces; Donal Skehan sweats as he attacks the hottest taco in Los Angeles; Aaron Sanchez talks about his barbecue with a surprise twist; Duff Goldman's 16-spice favorite.

Alton Brown has his eye set on a crab Rangoon pizza; Jonathon Sawyer finds a blast of flavor that may be too good to be true; Tregaye Fraser attempts the most obscure and jaw-dropping dish yet.

America's best pancakes; the ultimate doughnuts; the world's most perfect seafood dish; the infamous Caesar salad.

Andrew travels to Houston, one of the most dynamic and underrated food scenes in the United States; he digs into some classic Tex-Mex fare, loads up on the best brisket in town and gets a taste of the city's crave-worthy international cuisines.

Andrew discovers the true soul of Oakland, Calif., as he explores its diversity and sense of community; he visits a breakfast joint, samples fresh fare at Swan's Market and makes his way to the Fruitvale neighborhood for a taste of Cambodia.

Eddie Jackson proves that when it comes to food, bigger is better; he runs down a full day of eats, from oversized omelets to burrito behemoths; he's making room for some for the biggest bites out there.

Whether it's mouthwatering burgers, tacos with a twist, or delicious desserts, there's a food truck for just about anything you're craving.

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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.

Inventive dishes featuring donuts; glazed donut bacon cheeseburger; grilled chicken raspberry donut; donut ice cream sandwiches.

Noah Cappe takes on a breakfast bonanza at the Washington State Spring Fair, gets lost in all the maize treats at the Taste of Omaha in Nebraska and picks sides on a very divisive pickle dessert at the Pima County Fair in Arizona.

Greater Gulf State Fair in Mobile; Dirty Bird turkey leg and a ride on a crazy midway mash-up, the Mothership; Firefighters' Indian River County Fair in Vero Beach, Fla; the Breakfast Buzz Burger; the Strawberry Lemonade Stick.

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

Fair eats such as the Dynamite dog, North Wood sandwich and barbecue nachos; prairie poutine and a habanero crunch burger.

Caliente curls; chile relleno dog; mac and cheese bacon burger; cowboy beans; the Sunnyside burger; tropical tantalizer.

Sacramento County Fair in Northern Calif.; Asian-inspired Kanak Attack Burger; Richie has 24 hours to make his own version of their burger before going to a competition judged by fairgoers.

Matt Holguin of Fabe's Churros and Gelato takes over the Alameda County Fair with his Bacon Caramel Gelato Milkshake; Richie has just 24 hours to come up with his own spin on that refreshing concoction.

Union Square Donuts for peanut butter marshmallow cream donuts; Flour Bakery for brioche; Area Four for chocolate espresso B cookie and craquelin.

Chocolate-peanut butter banana pie; classic butter crunch toffee; maple and smoked salt liquid truffle.

Shaved ice Hawaiian treat; edgy desserts for adult palates; ice cream sandwiches with fresh, hot, funnel cakes.

Scratch Baking Co. in South Portland for the Toaster Jam Scone; Concord Grape and Peanut Butter Snack Cake; Movie Night Cake, made with cocoa chiffon cake, popcorn buttercream and pretzel peanut brittle.

Zooey works with correspondents Carlos Parisi and Sophie Roe for the truth about fats.

Zooey Deschanel joins Dariany Santana and Carlos Parisi to uncover which fruits are best.

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 Glamorgan for the Glamorgan Sausage; he also tucks into more traditional fayre, eating Welsh lamb faggots, Welsh rarebit and Welshcakes before biting into his Polish heritage with a plate of perfect pierogis.

From authentic tacos and first-class pizza to succulent seafood paella and beer-can chicken, these dishes all come with a side of great weather, breathtaking scenery and the laid-back vibes of the Golden State.

The best local hideaways and tourist-friendly spots on the Hawaiian islands of Oahu and Kauai; delicacies include pineapple fried rice, Hawaiian-style dogs, lau lau pork and Spam musubi.

Digging into pit-roasted chicken, blackened catfish, smoked brisket, grilled paella and Santa Maria-style ribs; beefy burgers and tantalizing tacos get kissed with flames.

A towering torta served on a shovel, a super stack of pancakes, softball-sized meatballs, plenty of pastrami and more.

Roger Mooking helps guest chef Jeremy Conner prepare a fish roast; marinated whole red fish and pompano on sugar cane poles; ribs al pastor and fry tilapia.

Big fires, big feasts, and custom grills in Hawaii.

Roger travels to Texas and Louisiana for classic Cajun cooking, including red beans and rice, and Cajun pig roast.

Cooking on a German Schwenker Grill with Paula Marcoux; Brookside Barn and Farm in Uxbridge, Mass. for do-it-yourself pig roasts.

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

Tink Pinkard helps Roger build a barbecue pit, season and roast a pig, and fly-fish.

Anthony Bourdain heads north to Maine for fresh seafood; he explores the culture and more.

Anthony explores the diverse food experiences hidden deep within America when he visits Texas, Ohio, Colorado and Wisconsin; he searches for the heroes of the food scene in the American Heartland.

Eating Spanish dishes including Jamon iberico and ox tails.

Roger visits pitmasters cooking meat in massive quantities; Roger heads to San Antonio to fire up an altar of meat in over 600-degree heat; he skewers a deep green chorizo verde and Mexican-style cabrito -- an entire milk-fed goat.

In Fort Worth, Texas, chef and restaurateur Lou Lambert invites Roger to his ranch to slow-roast whole hogs over oak coals in a massive, custom-built metal rig; dessert is a sweet treat inspired by Lou's chuck wagon cooking days.

Anthony visits Provence, a region of France characterized by its impoverished history and the people's hard labor.

Anthony visits Panama, a crossroads of cultures formerly ruled by a dictator.

Anthony explores the history and foods of the Hudson Valley in New York state.

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.

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Every five seconds there's a victim of identity theft; LifeLock helps alert, restore identity, and reimburse lost funds-leading the way in protecting families every day.

Healthy Joints for Life! Episode 1 of world-renowned orthopedist and longevity researcher Dr. Rich Diana's new series on healthy aging. Learn about the real causes behind joint aging, and the promising new drug, supplement and therapy options.

A coffee-encrusted Bloody Mary burger for breakfast in Boston's financial district; a tasty and innovative twist on Chinese dumplings in Chinatown; an Old World snack in Little Italy dates back centuries; a local favorite: the lobstah roll.

Ali enjoys a guilt free southern fried chicken biscuit; he then goes way south of the border with a trio of flavor-forward and inventive tacos; at an art deco hot spot straight out of the 1930s, he finds a modern snack, deep fried deviled eggs.

Ali sets out to find the best deals in Spokane, Wash.; he starts with a farm-to-food truck twist on the classic PB&J before trying a crazy hot dog from the secret menu; Ali finishes up with a sweet and savory pulled pork pizza.

New York's biggest borough still has authentic neighborhood diners; Ali kicks things off with chocolate chip pumpkin pancakes; a fried eggplant parmesan sandwich; a slice of chocolate s'mores pie; Filipino chicken adobo.

The freshest Alaskan king crab and scallops in the country; Alaskan Fudge Company; smoked salmon pizza.

Francis and Sal travel to Bozeman, Mont., for beef tenderloin at the G Bar M Ranch; a hearty cowboy breakfast and huckleberry milkshake; visiting Red Tractor Pizza for farm to pizza pies; homemade strawberry rhubarb pie.

It's opening day for the Artichoke in Brooklyn but Fran cannot find his lucky hat and he won't open without it; the cousins backtrack through their travels during the day in search of it before the opening.

Fran and Sal surprise the staff of the Berkeley location of Artichoke Basille's with a second anniversary party at a Napa vineyard.

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.

Nick Lachey hooks up with Michael Symon in Philadelphia; from Chef Jose Garces' bourbon burger, to German smoked sausages, to authentic Italian pizza, everything they sample pairs perfectly with Philly's endless array of local and European brews.

Bobby Flay makes a surprise guest appearance at a barbecue joint in New York with a one-of-a-kind brontosaurus beef rib; in Nashville, the local tradition is hot chicken; in Cleveland, the brunch burger.

A Manhattan spot that combines a bottomless beer selection with high-octane hot dogs; in Ohio, a smoked meatloaf containing chorizo; burgers in Nashville.

Bobby Deen and Nikki Dinki travel to San Diego to sample the famous 1430-calorie Quadruple Bypass at Carnitas' Snack Shack; Nikki and Bobby join forces to create a worthy Challenger called The Pacemaker, amounting to 880 calories.

Nikki and Bobby try to create a heart healthier version of the 1,400 calorie spam "musubi" created by Homestyle Hawaiian owners Mo and Aimee Tolentino.

From barbacoa made with the centuries-old traditions of vaqueros to fried and funky snacks at the rodeo, Andrew eats farm-fresh, meaty cuisine.

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.

Stuffed grape leaves and pork belly in Cyprus; curdling goat milk and sampling sun-dried goat; the world's oldest cookie.

From pork shoulder cooked underground to hearty pasties and whitefish plucked from the tumultuous Lake Superior, Andrew Zimmern explores the cuisine of the individualistic Upper Peninsula in Michigan.

Andrew Zimmern heads south to explore Louisiana's Cajun country; from blood sausage to chewy ginger cakes, seafood gumbo to wild hog heart, Andrew finds that Cajun country is rife with edible resources and French-inspired recipes from the past.

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 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.

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

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.

A new group of kid bakers introduce themselves via delicious "selfieclairs"; using a selfie as inspiration, the bakers create eclairs in assigned flavors and then decorate them to serve as a pate a choux pastry introduction.

Valerie Bertinelli and Duff Goldman challenge the nine young bakers to get creative and colorful; Cakes in assigned flavors like chocolate, red velvet and coconut are splattered with color and the brighter and crazier, the better.

The remaining eight bakers must put a modern spin on old-school desserts like coconut cream pie or German chocolate cake.

The remaining seven kid bakers compete to impress Valerie and Duff with layer cakes made from waffles and pancakes; the winning side is immune from elimination.

Valerie Bertinelli and Duff Goldman have a special challenge boxed up and ready to deliver to the 11 kid bakers; the kids have to get creative to turn pizza into a sweet treat by creating dessert pizzas.

Duff Goldman and Valerie Bertinelli celebrate her favorite flavor, lemon, by challenging the ten kid bakers to create lemon bar BFF desserts that highlight lemon and some of its best flavor friends.

Duff Goldman and Valerie Bertinelli ask bakers to get creative with a classic combination, cake and ice cream.

Duff and Valerie throw a curve ball at the 12 kid bakers by asking them to make layered, tiered, stacked and decorated cookie cakes.

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.

Discover the hidden story of OmegaXL with John Walsh. He dives deep into the groundbreaking supplement that promises hope and relief for millions battling joint pain and inflammation.

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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.

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.

Traditional Guatemalan street food; a double hot dog loaded with spiced shredded cabbage, chimichurri and guacamole; a blackened shrimp po' boy.

Neapolitan-style pizzas; Hatch Pizza with shredded chicken and roasted green chilies; Belgian Farmer Pizza with bacon, Brussels sprouts and goat cheese; artisanal burgers.

A traditional corncake sandwich filled with marinated flank steak; grilled pork sausage and creamy avocado sauce; inventive macaroni and cheese; Mac Waffles, a spin on chicken and waffles, with three-cheese macaroni baked in; sweet mini doughnuts.

Frugal foodies across the country savor the savings while indulging in high-quality meals without the high prices, from $4 fried chicken tacos and $1 shucks to half-priced rib eyes and bargain breakfast bites.

The best local hideaways and tourist-friendly spots on the Hawaiian islands of Oahu and Kauai; delicacies include pineapple fried rice, Hawaiian-style dogs, lau lau pork and Spam musubi.

From a triple-wide Cajun country pork chop to a sky-high stack of piggy perfection, there's almost too much pork to fit on a fork at these dining destinations.

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.

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.

Roger Mooking showcases some of the best of coastal cuisine in a top 15 countdown of the most delicious dishes inspired by America's oceans, lakes and rivers. There are wasabi salmon burgers in Alaska, crab cakes by the Chesapeake Bay and more.

The best combinations of eggs, gravy, breakfast meat and fried dough that make up the 12 greatest breakfasts in the country.

Roger scours the country for the 15 best tacos, with filling options that include pork, fish and alligator in hard, soft or even puffy shells.

Roger Mooking takes 15 gastronomical trips for the most exotic, flavorful and spicy foods all without leaving the U.S.; The featured chefs create classic international meals from Ethiopia, Thailand, Mexico and more in their own American kitchens.

Red velvet waffles, all-night braised turkey wings and pineapple upside-down bread pudding in the city of brotherly love.

Grilled shrimp black-eyed pea dish; honey glazed duck and french toast dessert; brick chicken and collard greens.

A lesson on how to make goat cheese in Franklin, Tennessee; visiting a distillery in Bardstown, Kentucky, to learn about the bourbon process.

Green veggie salad; bacon cheddar biscuits; BBQ chicken pizza.

A visit to 610 Magnolia In Louisville, Ky., for slow-cooked oxtails; Hammerheads eclectic menu; Juanita's Burger Boy Diner, serves classic diner fare; The Rudyard Kipling, known for burgoo, a meat and veggie stew.

The Original Farmer's Market; The Gumbo Pot; Fritzi Dog; Bennett's Ice Cream; The Serving Spoon.

Casey Webb gets into the tailgate tradition with a green and gold burger piled high with bratwurst, cheese curds and jalapenos; a local fish fry with flaky Great Lakes whitefish; 12 crispy egg rolls.

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.

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

Justin Brunson shares where he gets his favorite meatballs; Monti Carlo digs into her heritage and discovers the best chicharron in Los Angeles; Bobby Flay doesn't joke around when it comes to meat, so he reveals the steak he says is the best around.

Alex Guarnaschelli ends the debate over where to find the best bagel; Jeff Mauro finds a game-changing falafel in the back of a jewelry store; Geoffrey Zakarian unearths hidden Mexican treasure in Buffalo, N.Y.

Beau MacMillan's unforgettable gnocchi in San Diego, Tregaye Fraser casts her vote for a one-of-a-kind gourmet burger in Atlanta and Martha Stewart celebrates with the most exquisite salmon in New York.

Wolfgang Puck goes on about the seafood platter at Cassia in Los Angeles; monstrous pulled pork nachos from Kingfish surprise Marc Murphy; Katie Lee unveils a massive sandwich that will overload your taste buds.

Casey Webb heads to his home state of New Jersey for an iconic Italian hot dog, a Portuguese pork sandwich, and a taco challenge so big that no one's been brave enough to try it.

Casey Webb starts with a 2-pound barbecue behemoth packed with every meat, sauce and side on the menu; gourmet doughnuts; a duel with the spiciest sauce in town in the Six-Alarm Fire Challenge.

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 makes his way to Hartford, Conn., for a sweet and savory burger with no bounds, a multitiered tower packing a Puerto Rican punch, and a spicy battle with the Taco Roulette Challenge.

Succulent roast chicken from New York City; Jonathon Sawyer takes it to the next level with a cheesy, crunchy, gravy-drenched delight known as poutine; Duff Goldman is back in Baltimore slinging back some single-fry oysters.

Jeff Mauro indulges in a 100-layer vanilla creme doughnut that is full of surprises; Antonia Lofaso cracks the yolk on ricotta and egg ravioli in Los Angeles; Lee Anne Wong heads to Hawaii for a unique and irresistible quesadilla.

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.

San Diego may be the land of sun, surf and fun, but it's also home to some of the best dining spots around; a bacon burger at Hodad's; chilaquiles at Mexican hotspot Talavera; peanut butter spread at Spread; chocolate cake at Extraordinary Desserts.

Healthy Joints for Life! Episode 1 of world-renowned orthopedist and longevity researcher Dr. Rich Diana's new series on healthy aging. Learn about the real causes behind joint aging, and the promising new drug, supplement and therapy options.

Every five seconds there's a victim of identity theft; LifeLock helps alert, restore identity, and reimburse lost funds-leading the way in protecting families every day.

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.

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Sampling cutting-edge sweet creations; coconut cremeaux at The Pig and The Lady in Honolulu; whole vanilla bean ice cream by the creator of the Cronut in New York City; raspberry ice box cake at Sweet Lulu's Bakery on Wheels in Charleston.

Discovering unique sweets in the San Francisco Bay area; why people are raving about the pies at Pietisserie in Oakland; a ruby red beet pie that brims with roasted beets, mashed and mixed into a creamy sweet filling.

Snow Monster in Long Beach offers ice cream creations such as macaron ice cream sandwiches and drinks topped with clouds of cotton candy; Santa Ana's Cauldron Ice Cream specializes in small batches made with liquid nitrogen served in waffle cones.

Treats that take classic desserts and give them a modern twist; shakedown ice cream parlor in San Francisco presents all the flavors of a German chocolate cake to enjoy in a drinkable way.

The Doughnut Project in New York City offers a chocolate cream doughnut flavored with bone marrow; Sweetness Bake Shop in Miami offers a cinnamon-spice doughnut filled with dulce de leche and topped in chocolate frosting and a crispy churro.

Mini layer cakes at Cake Monkey Bakery in Los Angeles; pies at Tiny Pies in Austin, Texas; a twist on classic French pastries at Canele by Celine.

Four vegan bakers compete for the opportunity to serve their cupcakes at a party for television star Fran Drescher's charity, Cancer Schmancer.

A chance to serve at a party celebrating the I Heart Radio music festival in Las Vegas.

Contestants begin by decorating gingerbread houses; guest judge Teri Culletto gives the final three the challenge of making a bread art masterpiece.

Contestants decorate miniature wedding cakes; only three finalists get to wow guest judge Loria Stern with a dessert inspired by nature.

Cake artists compete for the chance to have their cake displayed at a party celebrating the 25th anniversary of the iconic film "Beauty and the Beast."

Four bakers create action-packed cakes celebrating the popular video game "Halo"; Larry "Major Nelson" Hryb, Microsoft's Director of Programming, helps judge the results.

Cake artists battle to have their cake featured at a party celebrating the beloved children's book character Madeline; Kate Clark, founder of Yottoy, helps judge the results.

A couple's honeymoon travels inspire an adventure-filled cake; a unique Route 66 cake; a couple is delighted when their massive wedding cake spins; a famous photographer is honored with a cake modeled after his favorite canine.

A magical, spinning cake that's bursting with color and a surprise Sweet 16 cake covered in sparkles and bling; An out-of-this-world cake brings the birthday girl's imagination to life; a cake filled with cute creatures and critters.

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.

Ryan and Noble are searching for a cake for their second wedding celebration that perfectly combines salty and sweet, along with their Chicago lives and a reflection of their original intimate Charleston wedding ceremony.

Julie and Katie are looking for a party cake for their social media business, but they can't agree on the most Instagram-worthy design; they also don't see eye to eye on a classic vanilla versus chocolate battle that is sure to go viral.

The theme of Dan and Brittany's wedding is rustic meets glam, and even though their wedding is in a rustic barn, finding a cake with enough glamorous details to make Brittany happy is taking these two on a delicious journey to find the perfect cake.

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.

Rosa and Chris are getting married and blending their two families together; Chris is looking for a cake that represents their three kids, while Rosa wants the glittery geode wedding cake of her dreams; three bakers take on the challenge.

In this all-chocolate challenge, four pastry artists whip up decadent, chocolaty creations that are as beautiful as they are craveable.

Scott Conant welcomes four chefs to a doughnut-themed competition, and they must make sense of what's in the baskets before they can create sugary, deep-fried masterpieces.

Miniature sweets make a large impression as Scott Conant challenges four chefs to prove they can make adorable tiny treats that are delectable little works of art.

Scott greets four chefs who are excited to make extraordinary desserts using expensive ingredients.

Scott Conant challenges the chefs to turn adult beverages into pastry perfection.

The humble cookie takes the spotlight as Scott Conant challenges four pastry artists to make an imaginative twist on popular cookies.

Scott gives four chefs a challenge to make frosty desserts and as the clock ticks down on the first round, it's unclear if all the chefs will finish in time.

In round one, time is a challenge and the chefs have to adapt quickly; chefs uncover a huge ingredient in the second basket; round three has the two finalists wondering what is so great about super worms.

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.

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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.

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Aaron Sanchez jets across the United States and explores the Latin side of every city.

A fusion of Mexican and Southern cooking; wild boar; chorizo; making tamales from scratch with chef Eddie Hernandez.

Fried chicken and fried green tomatoes; old school sandwiches; family seafood tradition.

Classics with a new twist.

A San Francisco legend turns Chinese food on its head; a New York City favorite where American classics get a twist.

Come see what's between the buns at these burger joints that are taking the American classic to the next level.

Noah Cappe lifts the lid on the American melting pot to reveal some decadent, delicious results; when fair-goers meet fusion foods, the results can only be world domination.

Noah Cappe is following the smoke signals to the fairground; he's chowing down on midway food inspired by cooking over an open campfire.

Noah Cappe is ready to have his taste buds fired up at the Spencerport Volunteer Firemen's Association Carnival in New York with the Flaming Weck to the Five Alarm Fries and Backyard BBQ Burrito to Smash Potato Waffles.

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.

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 visits the Norfolk County Fair in Ontario, Canada and enjoys the Thanksgiving bowl and butter bacon poutine; the Columbia County Fair in S.C. serves gator nuggets with swamp sauce, the hog on a log and angel and devil dogs.

A food paradise in Miami; a papita-topped Cuban street food favorite; a pepper-packed burger that brings the heat; bold burritos; decadent macaroni and cheese.

Above-average nachos, from filet mignon and parmesan fondue to Thai chicken and Hawaiian pork, these restaurants dish up mouthwatering mounds of meat and cheese.

Parlor-perfect pizzas from some favorite pizzerias; a hot chicken pie in Nashville; BBQ brisket-topped pizza in Texas; a meatball-stuffed, star-shaped showstopper in Las Vegas.

The filmmakers feature perfect food pairings, from savory dishes to delicious desserts, that tantalize the taste buds.

Anne Burrell takes on a gut-busting club sandwich from Little Goat Diner; Antonia Lofaso tries heavy-hitting Korean barbecue; Jernard Wells confronts a massively unbelievable cake.

From classics like the Boston Cream Pie to sticky buns that'll sway one's loyalties, viewers are taken on a tour of the best that New England has to offer; trying the Szechuan sliced fish in Chinatown; tasting the ultimate roast chicken in Cambridge.

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.

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.

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

Two legendary BBQ places in Texas; a third-generation pit master.

Host Mason Zeglen heads to the beach to challenge two local chefs to trade restaurants and cook a meal in each other's kitchen.

Roger is in Austin and helps Banger's Sausage House and Beer Garden pitmaster Ted Prater season a whole hog and smoke it for 10 hours for Carolina-style sandwiches; Roger and Pieter Sypesteyn stuff a wild hog.

Jose Garces against Marc Forgione; judges include Adam Fleischman, Donatella Arpaia and Simon Majumdar.

Geoffrey Zakarian against Alex Guarnaschelli; judges are G. Garvin, Trisha Yearwood and Simon Majumdar.

Judges are G. Garvin, Candice Kumai and Jeffrey Steingarten.

Geoffrey Zakarian battles Michael Symon in the Tournament of Champions; the judges are Ree Drummond, Aaron Sanchez and Trisha Yearwood.

Chef Zakarian takes on chef Ferraro in New York.

Chef Bobby Flay takes on challenger Viet Pham.

Iron Chef Michael Symon takes on challenger Chef Celina Tio.

Iron Chef Bobby Flay faces off against Micah Wexler.

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Jacuzzi Bath Remodel and interior designer Christina Haack shares how to transform your bathroom into a gorgeous, safe, stylish space in as little as one day.

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Caramelized onion, spinach & gruyere cheese strata with sautéed cherry tomatoes; mini German pancakes; maple-Dijon-black pepper glazed bacon; Bobby's Bloody Mary Bar.

Spanish tortilla with chorizo; piquillo peppers and garrotxa cheese; Yucca hash browns with bacon; onion and lime-cilantro mojo.

Roasted tomato grits & shrimp with sauteed baby mustard greens and bacon confit; streusel topped baked peaches; Hibiscus Tea Sangria.

Brunch in trattoria style.

Apricot-yogurt parfait with California granola; orange scented bombolini with pastry cream and chocolate dipping sauce; hang town fry omelette.

Calabrian scrambled eggs with jalapeno pesto bruschetta; buckwheat crepes with ham, gruyere and caramelized onions; mini pumpkin churros with a silky smooth chocolate-espresso dipping sauce.

Carla Hall shows off beautiful beets from Michigan; Molly Yeh reveals the surprise inside the ultimate breakfast muffin; Aaron Sanchez shares his warm cookies and milk; Alton Brown talks about his favorite dish at Destroyer in Los Angeles.

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.

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.

Heading to New Orleans for some seriously delicious, world-renownd food; Po' Boys at Johnny's; Drago's amazing oysters; Muffaletta at Domilises; gumbo at Dooky Chase's; pastries at Cafe Beignet.

Enjoying delicious food in Philadelphia; featuring pasta at Vetri; mashed potatoes at Parc; crepes at Creperie Beau Monde; Mexican tiramisu at Lolita; Philly cheesesteak at Tony Luke's; the Junkyard Special at Sarcone's Deli.

Sharing seven popular go-to dishes from restaurants across the country; Jason Smith visits an ice cream shop; Bobby Flay reveals his secret neighborhood joint; Beau MacMillan shares his favorite salad; Katie Lee admits her love for a grilled pizza.

At Bin Tapas Bar in San Antonio, Texas, Roger and Chef Jason Dady cook paella flavored with Thai ingredients and cooked over a wood burning fire; they also grill up chicken and eggplant marinated in lemongrass, ginger, Thai chilis and fresh herbs.

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.

No cookout is complete without some outrageous side dishes and crave-worthy desserts; Roger Mooking is putting the main course aside to honor everything that tops off the best barbecue meals.

Hog-style BBQ in North Carolina; two-day meat fest in South Carolina; surf and turf paella.

The 100 year anniversary of St. Mary Magdalene's Church Picnic with several thousand pounds of meat being cooked.

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.

Andrew visits northern California where people are reinventing the way they look at food. Grilled dove hearts; barf flavored jelly beans; monkey face eel.

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 Zimmern gets a whole new taste of Alaska's Inside Passage. Fresh sea cucumbers; salmon eggs; fish heads.

A Pakistani kebab joint with a dish made out of goat liver and brains; a Tibetan place with soup made from yak meat; buffalo chicken feet with maple syrup.

Andrew visits the Minnesota State Fair where bizarre food is the main attraction; Scandinavian delicacy lutefisk; deep fried candy bars.

Andrew finds out that some of the best foods in LA are hiding deep inside city neighborhoods; pig head tamales; steamed chicken embryo.

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 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'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.

Lake Tahoe provides a stunning, scenic backdrop as Casey Webb explores the area's best eats and finds a complete dinner in a bun, a Greek comfort food staple, and a fearsome, 4-pound feast in the Menu Burger Challenge.

A sibling rivalry runs a Beaver, Pennsylvania restaurant into the ground. To resuscitate Levanti's, Chef Ramsay must first mend the relationship between its owners.

Chef Ramsay heads to Seattle to help Peter make some much-needed changes to his Greek restaurant, Yanni's.

Gordon travels to Nashville, Tenn., to help the owners of Chappy's turn their restaurant around.

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A sibling rivalry runs a Beaver, Pennsylvania restaurant into the ground. To resuscitate Levanti's, Chef Ramsay must first mend the relationship between its owners.

Chef Ramsay heads to Seattle to help Peter make some much-needed changes to his Greek restaurant, Yanni's.

Gordon travels to Nashville, Tenn., to help the owners of Chappy's turn their restaurant around.

In one of the most popular series in Travel Channel's history, actor Casey Webb -- assuming the mantle from original host Adam Richman -- travels across America to sample some iconic regional dishes and take on some daunting food challenges, such as attacking a pitcher-sized bloody mary garnished with a whole fried chicken, tucking into a four-and-a-half-pound Reuben sandwich, and a choice between taking on a 151-ounce milkshake, an eight-pound sloppy joe or eating six habanero ghost chili wings. Talk about the big, the bad or the burn!

In one of the most popular series in Travel Channel's history, actor Casey Webb -- assuming the mantle from original host Adam Richman -- travels across America to sample some iconic regional dishes and take on some daunting food challenges, such as attacking a pitcher-sized bloody mary garnished with a whole fried chicken, tucking into a four-and-a-half-pound Reuben sandwich, and a choice between taking on a 151-ounce milkshake, an eight-pound sloppy joe or eating six habanero ghost chili wings. Talk about the big, the bad or the burn!

Every five seconds there's a victim of identity theft; LifeLock helps alert, restore identity, and reimburse lost funds-leading the way in protecting families every day.

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There's lots to do at a carnival: playing the games, riding the rides, delighting in the noise and the neon. But for some, the best part of a carnival is the food, some of it unique to that milieu. Carnival Eats targets the culinary creations linked to American fairgrounds. Calorie-loaded offerings include rattlesnake, frog legs, or okra -- all deep-fried -- and a decadent sundae of eight doughnuts topped with whipped cream, chocolate or caramel, and don't forget the cherry! Host Noah Cappe, a novice cook, tries his hand at making some of the items.

There's lots to do at a carnival: playing the games, riding the rides, delighting in the noise and the neon. But for some, the best part of a carnival is the food, some of it unique to that milieu. Carnival Eats targets the culinary creations linked to American fairgrounds. Calorie-loaded offerings include rattlesnake, frog legs, or okra -- all deep-fried -- and a decadent sundae of eight doughnuts topped with whipped cream, chocolate or caramel, and don't forget the cherry! Host Noah Cappe, a novice cook, tries his hand at making some of the items.

World-renowned chef Bobby Flay invites viewers into his home as he prepares a Saturday brunch, one of his greatest passions in cooking. While preparing dishes for the meal, Flay draws inspiration from brunches not only across America but around the world.

World-renowned chef Bobby Flay invites viewers into his home as he prepares a Saturday brunch, one of his greatest passions in cooking. While preparing dishes for the meal, Flay draws inspiration from brunches not only across America but around the world.

World-renowned chef Bobby Flay invites viewers into his home as he prepares a Saturday brunch, one of his greatest passions in cooking. While preparing dishes for the meal, Flay draws inspiration from brunches not only across America but around the world.

World-renowned chef Bobby Flay invites viewers into his home as he prepares a Saturday brunch, one of his greatest passions in cooking. While preparing dishes for the meal, Flay draws inspiration from brunches not only across America but around the world.

Burgers, beer and barbecue are staples of many adult Americans' diets and the centerpiece of this series hosted by chef and restaurateur Michael Symon; throughout the first season, he heads to three cities across the U.S. -- New York, Nashville and his native Cleveland -- to discover the best each city has to offer in each of the three delicacies featured in the show -- from a Nashville burger joint that creates custom dishes at diners' requests to an over-the-top barbecue joint in the Big Apple; Symon seeks out some hidden -- and not-so-hidden -- gems in the cities he frequents; some of his fellow Food Network personalities, including Bobby Flay and Alex Guarnaschelli, join Symon during his journeys. After Season 1, Symon broadens his scope, expanding his itinerary to add locations in more cities, including New Orleans, Chicago, Los Angeles, and Austin, Texas.

Burgers, beer and barbecue are staples of many adult Americans' diets and the centerpiece of this series hosted by chef and restaurateur Michael Symon; throughout the first season, he heads to three cities across the U.S. -- New York, Nashville and his native Cleveland -- to discover the best each city has to offer in each of the three delicacies featured in the show -- from a Nashville burger joint that creates custom dishes at diners' requests to an over-the-top barbecue joint in the Big Apple; Symon seeks out some hidden -- and not-so-hidden -- gems in the cities he frequents; some of his fellow Food Network personalities, including Bobby Flay and Alex Guarnaschelli, join Symon during his journeys. After Season 1, Symon broadens his scope, expanding his itinerary to add locations in more cities, including New Orleans, Chicago, Los Angeles, and Austin, Texas.

Burgers, beer and barbecue are staples of many adult Americans' diets and the centerpiece of this series hosted by chef and restaurateur Michael Symon; throughout the first season, he heads to three cities across the U.S. -- New York, Nashville and his native Cleveland -- to discover the best each city has to offer in each of the three delicacies featured in the show -- from a Nashville burger joint that creates custom dishes at diners' requests to an over-the-top barbecue joint in the Big Apple; Symon seeks out some hidden -- and not-so-hidden -- gems in the cities he frequents; some of his fellow Food Network personalities, including Bobby Flay and Alex Guarnaschelli, join Symon during his journeys. After Season 1, Symon broadens his scope, expanding his itinerary to add locations in more cities, including New Orleans, Chicago, Los Angeles, and Austin, Texas.

Burgers, beer and barbecue are staples of many adult Americans' diets and the centerpiece of this series hosted by chef and restaurateur Michael Symon; throughout the first season, he heads to three cities across the U.S. -- New York, Nashville and his native Cleveland -- to discover the best each city has to offer in each of the three delicacies featured in the show -- from a Nashville burger joint that creates custom dishes at diners' requests to an over-the-top barbecue joint in the Big Apple; Symon seeks out some hidden -- and not-so-hidden -- gems in the cities he frequents; some of his fellow Food Network personalities, including Bobby Flay and Alex Guarnaschelli, join Symon during his journeys. After Season 1, Symon broadens his scope, expanding his itinerary to add locations in more cities, including New Orleans, Chicago, Los Angeles, and Austin, Texas.

There's lots to do at a carnival: playing the games, riding the rides, delighting in the noise and the neon. But for some, the best part of a carnival is the food, some of it unique to that milieu. Carnival Eats targets the culinary creations linked to American fairgrounds. Calorie-loaded offerings include rattlesnake, frog legs, or okra -- all deep-fried -- and a decadent sundae of eight doughnuts topped with whipped cream, chocolate or caramel, and don't forget the cherry! Host Noah Cappe, a novice cook, tries his hand at making some of the items.

There's lots to do at a carnival: playing the games, riding the rides, delighting in the noise and the neon. But for some, the best part of a carnival is the food, some of it unique to that milieu. Carnival Eats targets the culinary creations linked to American fairgrounds. Calorie-loaded offerings include rattlesnake, frog legs, or okra -- all deep-fried -- and a decadent sundae of eight doughnuts topped with whipped cream, chocolate or caramel, and don't forget the cherry! Host Noah Cappe, a novice cook, tries his hand at making some of the items.

There's lots to do at a carnival: playing the games, riding the rides, delighting in the noise and the neon. But for some, the best part of a carnival is the food, some of it unique to that milieu. Carnival Eats targets the culinary creations linked to American fairgrounds. Calorie-loaded offerings include rattlesnake, frog legs, or okra -- all deep-fried -- and a decadent sundae of eight doughnuts topped with whipped cream, chocolate or caramel, and don't forget the cherry! Host Noah Cappe, a novice cook, tries his hand at making some of the items.

There's lots to do at a carnival: playing the games, riding the rides, delighting in the noise and the neon. But for some, the best part of a carnival is the food, some of it unique to that milieu. Carnival Eats targets the culinary creations linked to American fairgrounds. Calorie-loaded offerings include rattlesnake, frog legs, or okra -- all deep-fried -- and a decadent sundae of eight doughnuts topped with whipped cream, chocolate or caramel, and don't forget the cherry! Host Noah Cappe, a novice cook, tries his hand at making some of the items.

In one of the most popular series in Travel Channel's history, actor Casey Webb -- assuming the mantle from original host Adam Richman -- travels across America to sample some iconic regional dishes and take on some daunting food challenges, such as attacking a pitcher-sized bloody mary garnished with a whole fried chicken, tucking into a four-and-a-half-pound Reuben sandwich, and a choice between taking on a 151-ounce milkshake, an eight-pound sloppy joe or eating six habanero ghost chili wings. Talk about the big, the bad or the burn!

In one of the most popular series in Travel Channel's history, actor Casey Webb -- assuming the mantle from original host Adam Richman -- travels across America to sample some iconic regional dishes and take on some daunting food challenges, such as attacking a pitcher-sized bloody mary garnished with a whole fried chicken, tucking into a four-and-a-half-pound Reuben sandwich, and a choice between taking on a 151-ounce milkshake, an eight-pound sloppy joe or eating six habanero ghost chili wings. Talk about the big, the bad or the burn!

In one of the most popular series in Travel Channel's history, actor Casey Webb -- assuming the mantle from original host Adam Richman -- travels across America to sample some iconic regional dishes and take on some daunting food challenges, such as attacking a pitcher-sized bloody mary garnished with a whole fried chicken, tucking into a four-and-a-half-pound Reuben sandwich, and a choice between taking on a 151-ounce milkshake, an eight-pound sloppy joe or eating six habanero ghost chili wings. Talk about the big, the bad or the burn!

In one of the most popular series in Travel Channel's history, actor Casey Webb -- assuming the mantle from original host Adam Richman -- travels across America to sample some iconic regional dishes and take on some daunting food challenges, such as attacking a pitcher-sized bloody mary garnished with a whole fried chicken, tucking into a four-and-a-half-pound Reuben sandwich, and a choice between taking on a 151-ounce milkshake, an eight-pound sloppy joe or eating six habanero ghost chili wings. Talk about the big, the bad or the burn!

In one of the most popular series in Travel Channel's history, actor Casey Webb -- assuming the mantle from original host Adam Richman -- travels across America to sample some iconic regional dishes and take on some daunting food challenges, such as attacking a pitcher-sized bloody mary garnished with a whole fried chicken, tucking into a four-and-a-half-pound Reuben sandwich, and a choice between taking on a 151-ounce milkshake, an eight-pound sloppy joe or eating six habanero ghost chili wings. Talk about the big, the bad or the burn!

In one of the most popular series in Travel Channel's history, actor Casey Webb -- assuming the mantle from original host Adam Richman -- travels across America to sample some iconic regional dishes and take on some daunting food challenges, such as attacking a pitcher-sized bloody mary garnished with a whole fried chicken, tucking into a four-and-a-half-pound Reuben sandwich, and a choice between taking on a 151-ounce milkshake, an eight-pound sloppy joe or eating six habanero ghost chili wings. Talk about the big, the bad or the burn!

Equal parts smart and sardonic, creator and host Alton Brown uses a combination of classroom methods and wacky comedy sketches to explain not just how to whip up an excellent dish, but also why the ingredients interact as they do when you put them all together. Brown has said that the show's inspiration is to combine Julia Child, Mr. Wizard and "Monty Python."

Equal parts smart and sardonic, creator and host Alton Brown uses a combination of classroom methods and wacky comedy sketches to explain not just how to whip up an excellent dish, but also why the ingredients interact as they do when you put them all together. Brown has said that the show's inspiration is to combine Julia Child, Mr. Wizard and "Monty Python."

Equal parts smart and sardonic, creator and host Alton Brown uses a combination of classroom methods and wacky comedy sketches to explain not just how to whip up an excellent dish, but also why the ingredients interact as they do when you put them all together. Brown has said that the show's inspiration is to combine Julia Child, Mr. Wizard and "Monty Python."

Equal parts smart and sardonic, creator and host Alton Brown uses a combination of classroom methods and wacky comedy sketches to explain not just how to whip up an excellent dish, but also why the ingredients interact as they do when you put them all together. Brown has said that the show's inspiration is to combine Julia Child, Mr. Wizard and "Monty Python."