Chef Flay vs. Chef Isadori.

Iron chef Jose Garces vs. chef Franklin Becker.

Chef Geoffrey Zakarian against chef Jesse Schenker.

Iron Chef Marc Forgione and his brother Bryan take on Joey Campanaro and his brother Lou.

Chef Flay vs. Chef Isadori.

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Join Connie Craig-Carrol and health expert Ken Meares in this eye-opening discussion about OmegaXL. Learn how this unique supplement can help you fight the limitations of joint pain and embrace an active lifestyle.

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The most unique pubs.

Restaurants that showcase unique and pioneering dishes that turn first time customers into long-time fans.

A pulled pork PBLT and squash dumplings; an outdoor food market with a bevy of satisfying BBQ and biscuits; a spicy Asian fare.

Indulge your weekend cravings at some of the most unique brunch spots.

A hip new restaurant updates French bistro classics; the famous provencal dish bouillabaisse; hearty French countryside dishes; Chef Marc Murphy pays homage to the foods he grew up eating in France and Italy.

Dungeness crab from a coal stoked grill; skewers licked by flames; delights from a wood burning oven.

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.

Ramsay travels to Scottsdale, Ariz., to help the owners of Amy's Baking Company.

Chef Ramsay pays another visit to the defiant owners of Amy's Baking Company.

Ramsay tries to help the owners of New York Italian restaurant Mama Maria's.

Chef Ramsay returns to a number of restaurants that he helped spruce up to see if they took his advice; the eateries he visits include Mojito, The Junction (formerly Flamango's) and Bazzini.

Ramsay travels to Woodland Park, Colo., to save Mangia Mangia, an Italian restaurant saddled with tension between the owner and her staff, and problems with the food, atmosphere and service.

Ramsay travels to Woodland Park, Colo., to save Mangia Mangia, an Italian restaurant saddled with tension between the owner and her staff, and problems with the food, atmosphere and service.

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's massive meals include a bacon-wrapped hot dog with a crazy combination of toppings and a foot long chicken burrito blanketed in ghost pepper sauce; a slow-roasted pork shank served with potato salad and sauerkraut.

Casey Webb heads to Ocean City, Maryland to dive into a massive jumbo lump crab cake sandwich, make some of the area's iconic salt water taffy candies and fight to stay afloat in the Titanic Sundae Challenge.

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

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.

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.

Noah Cappe tackles doughy delights at the state fair of Texas in Dallas, starting with the Dallas Hot, then the latest take on the classic carnival corndog.

Tearing into the Conevore, filled to the brim with smoked brisket, pork and chicken; eating the Ragin' Cajun hoagie before sampling a fried fruit tart and Big Banana Pop; the World Series Burger; chile relleno burrito; birthday cake popcorn balls.

Noah samples seven berry sweet dishes; he discovers that berries are good on everything from savory Strawberry Arugula Pizza to the perfectly named Strawberry Waffle Bomb.

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

Eddie Jackson looks at some Black-owned restaurants.

Eddie Jackson explores dishes with inner beauty, including a sweet-stuffed dessert and a meat-packed main course.

Casey Webb chows down on a historic Reuben sandwich, a soul food feast featuring fried chicken from a 100-year-old recipe and a monstrous pile of pork with all the breakfast fixings weighing more than 3 pounds.

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.

Noah Cappe tackles doughy delights at the state fair of Texas in Dallas, starting with the Dallas Hot, then the latest take on the classic carnival corndog.

Tearing into the Conevore, filled to the brim with smoked brisket, pork and chicken; eating the Ragin' Cajun hoagie before sampling a fried fruit tart and Big Banana Pop; the World Series Burger; chile relleno burrito; birthday cake popcorn balls.

Noah samples seven berry sweet dishes; he discovers that berries are good on everything from savory Strawberry Arugula Pizza to the perfectly named Strawberry Waffle Bomb.

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

Eddie Jackson looks at some Black-owned restaurants.

Eddie Jackson explores dishes with inner beauty, including a sweet-stuffed dessert and a meat-packed main course.

Casey Webb chows down on a historic Reuben sandwich, a soul food feast featuring fried chicken from a 100-year-old recipe and a monstrous pile of pork with all the breakfast fixings weighing more than 3 pounds.

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.

Trusted brand Jacuzzi Bath Remodel and interior designer Christina Hall share their secrets on how you can easily and affordably transform your bathroom into a gorgeous custom, safe, stylish space in 1 day! Call for a FREE quote & installation.

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Tiffani hosts a movie night and invites friends Tim Meadows, Neal Dodson and Ashley Williams; she prepares roasted chicken pot pie; sour cream mashed potatoes; sweet and spicy popcorn; spiked hot chocolate.

Tiffani invites Julie Benz and Sasha Alexander for a ladies lunch; Tiffani prepares classic chopped salad; homemade breadsticks; jumbo crab cakes with tartar sauce; basil limoncello sorbet.

Tiffani prepares a veggie-inspired meal for Ross Mathews and Daisy Fuentes; caramelized winter squash risotto; grilled leeks with tarragon viaigrette; blood orange vanilla cocktails; cinnamon sugar baked pears with mascarpone and dried currants.

Tiffani plans a special birthday bash for her husband, Brady; a tender brisket; corn salad with jicama and lime; her mother's special recipe of baked beans; naked carrot cake.

Hand-cut cannelloni with luscious Italian sausage; spinach and ricotta in a simple red sauce; fettuccine with savory yellow squash and parmesan-lemon cream sauce.

The basics of roasting; tender chicken roasted in lemon; savory rice pilaf; sweet hazelnut roll.

Banana caramel cream pie; fresh peach and cream pie.

Crusty buttery pull-apart rolls; sweet pecan cinnamon rolls drizzled with a gooey glaze; fresh lemon blueberry muffins; a flaky bacon, cheddar and chive biscuit.

A perfectly chopped cobb salad topped with roquefort dressing; a fragrant French onion soup; a shortcake filled with sweet, delicate strawberries.

A flavorful frittata made with red bliss potatoes, basil, tomatoes and cheese; poached eggs with bacon in a savory, frisee salad; a luscious lemon curdtart topped with fresh berries.

Alton Brown reloads his classic steak show with an entirely new recipe for a reverse-seared ribeye steak; thermometer basics; how to cure a cast-iron skillet; pre-salting meat.

Alton Brown reloads a classic biscuit show featuring his grandmother, with an entirely new take on the classic quick bread; lard and sifting; bo-nuts.

Alton Brown reloads this early episode with new science on cold-water pasta cooking; recipe for cacio a pepe.

Alton Brown reloads his classic fondue show with some cheesy science and a completely new recipe, because he really didn't like the first one that much anyway; The Lady of the Refrigerator returns and boy, is she mad.

Alton Brown reloads this classic episode with a surprising new cheeseburger procedure and the lost ground meat dish the food censors nixed back in 1999.

Alton Brown reloads this episode on lemon meringue pie with a new crust, a new filling and a new meringue.

Alfonso discovers surprises in Upton's Naturals Bacon Seitan and Smoked Nib Brittle from Olive and Sinclair; the tart Trolli Sour Brite Crawlers give a little bite; spinning the Jelly Belly BeanBoozled wheel for a serious flavor surprise.

Alfonso tries Warheads Extreme Sour Hard Candy; sees how Frank's RedHot gets its heat; takes a peek at a dynamite mole sauce from Rico Chicken Tamales; Bissinger's Apple Ghost Chili Salt Caramels.

Alfonso discovers how RW Garcia make their tortilla chips so vibrantly red; visiting Amy's Kitchen for their Thai Red Curry Bowl; sampling Caroline's Cakes' Over the Rainbow Cake; how Jelly Belly creates rainforest animal-shaped fruit snacks.

Pears in hard cider; carrot cookies; crunchy sweet potato fries; chile relleno gets signature flavors from fruits and vegetables.

Alfonso discovers how the filling is added to Parla chicken and spinach ravioli; he gets the lowdown on Lovely Candy Company's Superfruit Chews and finds out what's in a Colt's Bolt; how cheddar cheese gets fired up at Sweetwater Valley Farm.

Alfonso checks out treats like the iconic Sugar Daddy, colorful Warheads Chewy Cubes, and the luscious Milk Chocolate with Caramel Squares from Ghirardelli; Alfonso watches Mrs. Freshley's Peanut Butter Swiss Rolls get their signature swirl.

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

Andrew Zimmern finds out that in Virginia, people aren't afraid to shake up tradition when it comes to food.

Andrew Zimmern heads into the remote area of Chistochina in Alaska's Copper River Valley; Moose Head Soup.

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

Andrew visits Dallas, Texas; Cow head roasted underground; chicken feet and water bugs; goat meat stew.

Zimmern explores the many layers of flavors from the past and present that can be found in this southwestern state.

An over-the-top pistachio chicken salad creation in Austin, Texas; finger-lickin' good ribs; Martha Stewart's lunchtime special in New York.

Duff Goldman and his donut from Baltimore; Alex Guarnaschelli brings along her must have paella from Chicago; what dessert Wolfgang Puck chooses above all others; recommendations from Monti Carlo, Dan Langan, Simon Majumdar, and Katie Pix.

Alton Brown reveals the surprise ingredient that goes into the best cinnamon roll; Alex Guarnaschelli loves sourdough bread made with pickle juice; Monti Carlo heads to New Orleans for the most unique, irresistible oysters.

Andrew Zimmern raves about the infamous barbecue chicken from Miss Myra's Pit Bar-B-Que in Birmingham, Ala.; Aarti Sequeira can't stop ordering handmade ice cream; jumbo lump crab cakes.

Andrew heads to San Francisco, a wonderland for those who love food; he samples fresh produce at a farmers' market, shares a secret hot spot in the Tenderloin District and enjoys fresh crab and shrimp salad at Swan Oyster Depot.

Andrew travels to Las Vegas, once a culinary wasteland that is now home to high-end restaurants and a new food movement; Andrew ventures off the Strip for Korean barbecue and hot pot, then digs in to a classic Hawaiian dish.

There's no better way to start a meal than with a delicious appetizer, and Eddie Jackson finds the perfect lineup of apps; with unique nachos, delicious dips and new twists on classic dishes, there's no limit to the options for appetizers.

Breakfast isn't the only time to enjoy a delicious doughnut; Eddie Jackson runs through a full day of sweet, savory and surprising doughnuts for every meal.

An over-the-top pistachio chicken salad creation in Austin, Texas; finger-lickin' good ribs; Martha Stewart's lunchtime special in New York.

Duff Goldman and his donut from Baltimore; Alex Guarnaschelli brings along her must have paella from Chicago; what dessert Wolfgang Puck chooses above all others; recommendations from Monti Carlo, Dan Langan, Simon Majumdar, and Katie Pix.

Alton Brown reveals the surprise ingredient that goes into the best cinnamon roll; Alex Guarnaschelli loves sourdough bread made with pickle juice; Monti Carlo heads to New Orleans for the most unique, irresistible oysters.

Andrew Zimmern raves about the infamous barbecue chicken from Miss Myra's Pit Bar-B-Que in Birmingham, Ala.; Aarti Sequeira can't stop ordering handmade ice cream; jumbo lump crab cakes.

Andrew heads to San Francisco, a wonderland for those who love food; he samples fresh produce at a farmers' market, shares a secret hot spot in the Tenderloin District and enjoys fresh crab and shrimp salad at Swan Oyster Depot.

Andrew travels to Las Vegas, once a culinary wasteland that is now home to high-end restaurants and a new food movement; Andrew ventures off the Strip for Korean barbecue and hot pot, then digs in to a classic Hawaiian dish.

There's no better way to start a meal than with a delicious appetizer, and Eddie Jackson finds the perfect lineup of apps; with unique nachos, delicious dips and new twists on classic dishes, there's no limit to the options for appetizers.

Breakfast isn't the only time to enjoy a delicious doughnut; Eddie Jackson runs through a full day of sweet, savory and surprising doughnuts for every meal.

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.

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

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Noah visits the annual Rio Rancho Pork & Brew festival in New Mexico, where he samples a trio of meaty meals before devouring adorable Baby Cakes; Noah visits the Ionia Free Fair in Michigan, where he enjoys The Tator Grenade and Churro S'mores.

Noah visits the Washington State Fair to sample the Swamp Burger and Redneck Sushi before savoring famous Fisher Scones; Noah visits the Tennessee State Fair for the Tennessee Whiskey Burger, Deep Fried PB and J, and the Candy Floss Burrito.

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

BBQ baked potatoes; fries topped with lobster; double Decker colossal grilled cheese; ice cream sundae with funnel cake.

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 ventures to the Brevard Renaissance Fair to sample medieval dishes delicious enough to satiate a giant; he heads to the Taste of Jalicso Festival for a celebration of Mexican heritage and finds the spice at the Coastal Carolina Fair.

Richie Farina visits the State Fair of Texas to challenge brothers Brent and Juan Reaves; Richie has just 24 hours to create his own version of their famous Deep-Fried Bacon Burger Dog Slider on a Stick.

Dominic Palmieri's duck sliders with Flaming Hot Cheetos and caramel apple slaw; Richie has just 24 hours to come up with his own version of Dominic's crazy concoction before a head-to-head cook-off.

Homemade pies that fly off the shelves; ice cream that people stand in line for late at night; unique spiced cakes that tickle the taste buds.

Sweets to have with morning coffee.

An exploration into all that Chicago has to offer, in places such as Salted Caramel, Lovely Bakeshop and Southport Grocery and Café.

Full service cereal bar and bakery; cookie art; handcrafted sweets; experimental ice creams.

The sauciest, cheesiest and most delicious pizza concoctions ever created, from the classic Neapolitan pie to pizza dripping in sugary goodness.

A giant vat of deep-fried deliciousness, from Southern staples to freaky fair food.

Adam tries a tattie scone in Scone, tastes Scotland's national dish, haggis, neeps and tatties, and some sweet shortbread.

Adam eats cheddar in Cheddar before traveling to a farm café for roast chicken and a cheesy celeriac and leek bake, stopping at a vending machine for chocolate milk and tucking into a quiche from a mother-daughter bakery.

Cheesy charbroiled oysters dipped in butter; fresh beer-battered grouper; lobsters marinated in sweet garlic and white wine.

Pumped-up portions from across the country that deliver on decadence, from a colossal 30-pound taco pizza in Atlantic City, N.J., to a towering mountain of meat in Seattle.

A race to find foods that are fried and true, with unexpected dishes like chicken-fried brisket, fried lobster and a batter-dipped lasagna sandwich.

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.

Smokers come in all shapes and sizes; in Grain Valley, mechanic Bill Rousseau transforms a retired Cessna airplane into a smoker.

Roger visits Sam Edwards, a third-generation ham master; Benton's Smoky Mountain Country Hams.

Coffee roasted the old fashioned way; Andouille sausages; tasso.

Leatha's Bar-b-cue in Hattiesburg, Mississippi, for pork and beef ribs; Hometown Bar-B-Que in New York for jerk baby back ribs and Korean ribs.

Jack Mountain Bushcraft School in Masardis, Maine; roasting chickens and fresh-caught Brook Trout; sourdough biscuits.

Ben Jacobsen, owner of Jacobsen Salt Co., takes Roger on a tour of the facility and shows him how to smoke sea salt; Roger meets with chef Carlo Lamagna and helps him stuff a 20-pound halibut, encrust it in salt and roast it over a wood-burning fire.

Tony and notable guests visit some of New York City's oldest and most classic restaurants that are struggling against the changing landscape of Manhattan.

Tony tries to discover what makes Melbourne, Australia, special as a melting pot of cultures.

Chile's cuisine reflects its topographical diversity.

Jack Mountain Bushcraft School in Masardis, Maine; roasting chickens and fresh-caught Brook Trout; sourdough biscuits.

Ben Jacobsen, owner of Jacobsen Salt Co., takes Roger on a tour of the facility and shows him how to smoke sea salt; Roger meets with chef Carlo Lamagna and helps him stuff a 20-pound halibut, encrust it in salt and roast it over a wood-burning fire.

Tony and notable guests visit some of New York City's oldest and most classic restaurants that are struggling against the changing landscape of Manhattan.

Tony tries to discover what makes Melbourne, Australia, special as a melting pot of cultures.

Chile's cuisine reflects its topographical diversity.

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.

There's a new Duck in town! A revolutionary ultra-compact vacuum that "ducks up" everything. Perfect for your home, car, and beyond, it's so compact it fits in a drawer or glove box, yet so powerful it tackles even the toughest messes.

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A protein waffle loaded with house-smoked pork, sausage and caramelized onions; a gourmet cafeteria for a turkey, chicken and duck sandwich; the trifecta of ooey-gooey butter cookies; a spicy and sweet coconut Panang curry.

Ali's search for the best deals in Bozeman, Mont., begins with farm-to-table fresh benedict and summer sausage before trying a made-from-scratch elk burger; Ali discovers a huckleberry bar and sinks his teeth into a bison pepperoni pizza.

In Chattanooga, Ali starts with a colossal cinnamon roll before digging into a sweet and sassy lamb burger for lunch, then snacks on a Tennessee whiskey pot de creme, and finishes with an Irish spin on tacos for dinner.

Ali Khan starts his Omaha food adventure with breakfast from a fast made from scratch joint offering an egg boat with hash browns; for lunch, Ali has a housemade Reuben, and has pork ragu meatballs for dinner.

Guisado's in East Los Angeles for homemade braises in corn tortillas; Cake Monkey for sweet treats; food trucks of Abbot Kinney; Urban Oven.

A visit to Charlies's Spic & Span Bakery & Cafe to learn the secret of New Mexico cooking -- red and green chiles; grilled pizza; pork and beans.

While in Philadelphia in search of spots to open a new Artichoke Pizza, Fran and Sal stop by family-owned restaurants; Ralph's Restaurant for Veal Capricciosa; Varallo Bros. Bakery for homemade cannoli; Tacconelli's Pizzeria for classic pizza.

Fran and Sal are in the Windy City on a mission to discover the secrets of Chicago-style deep dish pizza.

Michael Symon starts with Vietnamese fusion dishes; an Asian-inspired duck burger gets a wonton topper; a meaty take on a classic PB and J; pastrami sandwiches.

A bacon and blue cheese burger in San Antonio; a spicy Cincinnati sausage; in Austin, Texas, a meaty eggs Benedict.

A Sloppy Jai with lamb hash and 30 Indian spices; towers of Japanese-American fusion with katsu-style deep-fried burger patties; pastrami-spiced burnt ends pork belly and spicy, jalapeno-glazed lamb pops fresh out of the smoker.

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.

Bobby and Nikki challenge Gas Full Service restaurant owners Ben and Lindy Loose to flip their Jalapeno Popper Burger into a healthier version.

The U.F.O at the A1A Burrito Taco Shop in St. Augustine Beach, Fla. gets a healthier makeover and is deemed "The E.T." by Bobby and Nikki.

Ancient tastes in Croatia like roasted dormice and giant offal kebabs to baked rooster and grilled frog.

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

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.

Baby goats cooked; cow heads roasted; pig blood; calves' balls; crickets.

Andrew tastes poisonous puffer fish, sea snake eggs and raw goat in Okinawa, Japan.

Andrew travels to Shanghai for softshell turtle, snail shells, chicken hearts and snakes.

Regional pride and bragging rights are a big part of the evolution of these exceptional pork dishes, not to mention the unbelievable variety; featuring pig cheeks, pig feet, bacon bombs, ribs, ham, pork wings, and whole hog.

Fifteen of America's best dishes that have achieved local legend status, including deep-dish pizza, patty melts, spaghetti and meatballs, clambake and lobster roll.

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.

Spice-loving chefs preparing the hottest recipes in America; featuring fiery dishes including flaming-hot noodles, hot chicken, pepper-packed burritos, spicy jerk chicken wings, and a soup of liquid flames.

Valerie Bertinelli and Duff Goldman task the 10 young bakers with working in teams to create vibrant and dazzling cupcake rainbows.

Dessert imposters; Valerie Bertinelli and Duff Goldman challenge the nine kid bakers to create breakfast, lunch and dinner imposters.

Hosts and judges Valerie Bertinelli and Duff Goldman embrace the brushstroke decorating trend by asking the 12 young bakers to create colorful and delicious brushstroke mini cheesecakes.

Garden-themed decorating is gaining in popularity, so Valerie Bertinelli and Duff Goldman challenge the 11 young bakers to create garden cakes decorated with actual fruits, herbs and other natural ingredients.

Valerie Bertinelli and Duff Goldman task the 10 young bakers with working in teams to create vibrant and dazzling cupcake rainbows.

Dessert imposters; Valerie Bertinelli and Duff Goldman challenge the nine kid bakers to create breakfast, lunch and dinner imposters.

Hosts and judges Valerie Bertinelli and Duff Goldman embrace the brushstroke decorating trend by asking the 12 young bakers to create colorful and delicious brushstroke mini cheesecakes.

Garden-themed decorating is gaining in popularity, so Valerie Bertinelli and Duff Goldman challenge the 11 young bakers to create garden cakes decorated with actual fruits, herbs and other natural ingredients.

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

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

Soft tortilla tacos on That Awesome Taco Truck; '80s throwback taco with a cheese quesadilla base; the lobster roll taco; reimagined Indian food; cardamom chai Drumsticks and methi mirthi shrimp; Japanese-style, fish-shaped waffles.

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

Four regional rivals compete against one another in a meaty, mouthwatering mega-battle for barbecue bragging rights.

Coke marinated carnitas burrito; hot and cheesy lobster burrito; hot-sauce drenched and deep-fried catfish burrito.

Sampling the most creative concession stand fare at America's minor league stadiums; family-friendly joints serve pulled pork and shrimp nachos and a grilled Nutella, cream-cheese and banana sandwich with bacon.

Lovely lakeshores and the most memorable lakeside dining spots in the United States.

Roger Mooking starts the meal off right with 15 of the best appetizers in the United States; from nachos and chicken wings to oysters, fries and more, Roger's going coast-to-coast to find the best.

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.

Roger Mooking explores the foods that are just too good together to be kept apart, showcasing 15 culinary combinations, like root beer floats and spaghetti and meatballs, that make mouths water and hearts race.

Roger Mooking travels the U.S. to find classics with a twist and unexpectedly delicious pairings; he visits the chefs in their own kitchens to find out how they create these surprising and mouthwatering dishes.

Roger Mooking explores cheesy dishes across the U.S.; French, Italian, Mexican and American cheesy classics and innovations are on display.

Pig face flatbread, ham hock cupcakes and fried gator; quail and dumplings, oyster roast, and fried chicken; catfish and collards, meat loaf and fried okra.

G heads to Houston for a reminder of what a true Texan barbecue is; first stop is Tin Roof, a family-friendly spot with live entertainment and a father and son team working the smokers.

Delicious eats in Charleston, S.C.

The hip food scene of Austin, Texas.

G. Garvin heads back to his hometown of Atlanta; shrimp and grits; red velvet cake; fried chicken.

Texas style BBQ at Mighty Quinn's Barbeque; pork belly and buttermilk fried chicken at Bell Book & Candle; southern-inspired cocktails at Double Wide.

Casey Webb's eating expedition brings him to Denver for a mile-high biscuit loaded with fried chicken, bacon and honey butter; latkes with beef brisket and Guinness gravy; Top of the Rockies Burrito Challenge: a four-pound breakfast feast.

Casey Webb's food fling finds him in Lafayette, La. for savory Cajun stew and a stuffed and spicy sandwich specialty; he also accepts the Devil's Bowl Challenge, a scorching-hot bowl of ramen made with the Lafayette-born 7 Pot Primo.

Casey Webb's food frenzy brings him to Cleveland, Ohio, for a corned beef colossus, a caramel ice cream sundae at a sweet time machine and an Olympic-sized gyro in the Greek Village Grille's Mount Olympus Challenge.

Casey celebrates the top five grill masters, including his pick for the ultimate fired up feast.

Jeff Mauro goes to Proxi in Chicago for a unique version of street corn; Simon enjoys crispy pork shank at Salo-Salo Grill in West Covina, Calif.; fried hot chicken sammy.

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.

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.

Justin Warner shares a NY pizza enclosed in the ultimate crispy crust; Alex Guarnaschelli visits New Orleans for her favorite bite at Turkey and the Wolf; Fanny Slater shares her favorite Crispy Tuna Roll in Hawaii.

Casey Webb's eating expedition brings him to Denver for a mile-high biscuit loaded with fried chicken, bacon and honey butter; latkes with beef brisket and Guinness gravy; Top of the Rockies Burrito Challenge: a four-pound breakfast feast.

Casey Webb's food fling finds him in Lafayette, La. for savory Cajun stew and a stuffed and spicy sandwich specialty; he also accepts the Devil's Bowl Challenge, a scorching-hot bowl of ramen made with the Lafayette-born 7 Pot Primo.

Casey Webb's food frenzy brings him to Cleveland, Ohio, for a corned beef colossus, a caramel ice cream sundae at a sweet time machine and an Olympic-sized gyro in the Greek Village Grille's Mount Olympus Challenge.

Casey celebrates the top five grill masters, including his pick for the ultimate fired up feast.

Jeff Mauro goes to Proxi in Chicago for a unique version of street corn; Simon enjoys crispy pork shank at Salo-Salo Grill in West Covina, Calif.; fried hot chicken sammy.

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.

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.

Justin Warner shares a NY pizza enclosed in the ultimate crispy crust; Alex Guarnaschelli visits New Orleans for her favorite bite at Turkey and the Wolf; Fanny Slater shares her favorite Crispy Tuna Roll in Hawaii.

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 Connie Craig-Carrol and health expert Ken Meares in this eye-opening discussion about OmegaXL. Learn how this unique supplement can help you fight the limitations of joint pain and embrace an active lifestyle.

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

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Quin Candy; the Roman Candle Baking Company; Kyra's Bakeshop.

Sweet shops offer their own takes on peanut butter.

Bakery shares family traditions with their customers; Taiwanese baked goods with American influences.

Delicious morning sweets including vegan pastries, pancakes, and french toast.

Artisanal chocolates and brittles with a Southern twist; popsicles and frozen desserts on a stick; ice cream sandwiches.

Madeover marshmallows; pie bars and decadent layered cakes.

Bakers cupcakes at the Los Angeles celebration of the Chinese New Year.

Four bakers go head to head to have their cupcakes featured at the Tree Peoples' annual Harvest Moon Gala benefiting environmental conservation.

Contestants decorate cake pop bouquets and bake their best desserts.

Bakers bedazzle oversized sugar cookies; guest judge Robert Lucas challenges bakers to make a jaw-dropping surprise cake.

Four cake makers compete to have their creation front and center at a party celebrating Disney's newest "Star Wars" video game; Vice President of Development for Disney Infinity, John Vignocchi, joins the judging panel.

Four bakers go to battle to have their cake at the center of a party celebrating the DreamWorks animated movie "Trolls"; Walt Dohrn and Mike Mitchell, directors of "Trolls", serve as special guest judges.

The winning cake creation will be the centerpiece at a party celebrating one of the biggest video games of all time, Minecraft; Brand Director for Minecraft, Lydia Winters, is on hand to help the judge the results.

A birthday girl is thrilled with an underwater creature cake; a wedding cake combines two cities into one epic display; a sculpted bust that is ready for the rink; a cook-off between the fire department and the police department.

A cake to celebrate retiring music teachers is so realistic it looks ready to play a tune; a family reunion cake is topped off with a barrel of crabs; a dress cake with colorful details; a realistic platter of Italian favorites.

Mother Rani is planning a dual traditional Indian engagement party with over 300 guests for her sons Sumit and Swithin; she wants a show-stopping cake but the brothers disagree.

Crystal L. Bass, a Baltimore playwright and actress, is looking for a grand cake that matches her artistic personality to celebrate the debut of her autobiographical play.

Katie and Jason are expecting twins, but disagree on the design of the cake for the gender reveal party; Jason is seeking sophistication, while Katie wants a cake that represents their little ones.

Mike and Miranda are planning a carnival-themed wedding, an homage to their first date, but the cake design is still undecided; Mike wants a cake heavy on thrill rides, while Miranda wants classic romance like a tunnel of love.

Jay Michaels and Jay Roecker, lovingly known as the Jays, want a cake as chic and over-the-top as their personalities for their wine cellar wedding.

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.

Six of America's best baking duos begin their journey to becoming wedding cake champions; the bakers are challenged to create an outrageous dress cake topper and a dream wedding cake combining traditional design with a superhero theme.

The five remaining teams are tasked with making the ultimate destination beach wedding cake topper; an engaged couple want their cake to include their favorite things about Mexico, like vibrant colors, beaches, Dia de los Muertos and margaritas.

Tara Lipinski's dog Dublin joins the four remaining teams to introduce a precocious pet topper challenge; Johnny Weir and Tara introduce Brandon and Matthew, who ask the bakers to combine Brandon's love of nature with Matthew's love of the city.

The final three teams must make a first-anniversary celebration cake for Tara Lipinski and her husband, Todd Kapostasy; the couple wants to capture all of their travels on one cake, plus they have an untimely surprise for the competitors.

Six of America's best baking duos begin their journey to becoming wedding cake champions; the bakers are challenged to create an outrageous dress cake topper and a dream wedding cake combining traditional design with a superhero theme.

The five remaining teams are tasked with making the ultimate destination beach wedding cake topper; an engaged couple want their cake to include their favorite things about Mexico, like vibrant colors, beaches, Dia de los Muertos and margaritas.

Tara Lipinski's dog Dublin joins the four remaining teams to introduce a precocious pet topper challenge; Johnny Weir and Tara introduce Brandon and Matthew, who ask the bakers to combine Brandon's love of nature with Matthew's love of the city.

The final three teams must make a first-anniversary celebration cake for Tara Lipinski and her husband, Todd Kapostasy; the couple wants to capture all of their travels on one cake, plus they have an untimely surprise for the competitors.

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!

Every 5 seconds there's a victim of identity theft. LifeLock helps alert you, restore your identity, and reimburse lost funds-leading the way in protecting families every day.

Cut up to HALF the cost of your monthly cell phone bill. Same Towers. Same Coverage. But a LOT less money. It sounds great but is it too good to be true? Join myth-busting legend Kari Byron as she takes on Big Wireless to save you money.

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.

Mesquite smoked brisket in a handmade tortilla; breakfast tacos; an Asian fusion favorite; the delicacy of sweetbreads.

Fresh lobster tacos; taco braised with beef in a deep-friend flour tortilla; famous goat barbecue; hot dog.

Chef Paul Qui of East Side King in Austin; chef Matt Lightner of New York City's Atera; an innovator keeps it kosher in Philadelphia; a couple's Los Angeles restaurant serves pan-Asian fare.

Artisanal cupcakes paired with beer and wine; custard-filled cupcakes; take a trip to the frosting bar and create your own unique combination.

Two different styles of Korean fried chicken; all-you-can-eat roast chicken dinner; Portuguese rotisserie grilled chicken; smoked chicken and game hens.

A pie that's filled with macaroni and cheese; nachos with a Japanese twist; doughnuts filled with jelly and fois gras; a chocolate cupcake with bacon.

The Austrian alpine daug, a cheese-stuffed bratwurst in a hearty roll, topped with sauerkraut and potato salad; Swiss lava sandwich is a combo of melted cheese, cured ham, gherkins and mustard; chili cheese dog pizza.

Noah Cappe celebrates Memorial Day weekend and uncovers some tasty treasures at the pirate-themed Contraband Days festival.

Noah arrives at the Deep Pit Barbeque in Chowchilla, Calif., and tries the funnel cake cheeseburger and baja avocado taco; St. Michael's Italian Festival in New Jersey for zeppole; a cheesecake known as Cake 'n Bacon; The Hoboken Fat Boy.

Soul on a Roll sandwich; To Die For casserole; salted caramel apple gelato; beer can chicken pizza cone.

South Florida Garlic Festival in Lake Worth, Florida; claw cake burger and mojo pork pockets; toasted garlic donuts; America's favorite ballpark snack at the National Peanut Festival in Dothan, Alabama; fair food classics with a peanutty twist.

Noah Cappe makes a trip to Rhode Island for Lobster Pizza and New England Nachos at the Newport Oyster and Chowder Festival; then, country roads take Noah on a trip to Buckhannon, West Virginia, where fried chicken and waffles get a berry delicious spin.

Beer-soaked pulled pork with mac n' cheese; fried chicken; sweet chicken sausage in a spicy cheese sauce.

Diners dig into super-stacked bowls, including bowls of macaroni and cheese, comforting pasta creations, bold beef stew, and a chili with soul.

Great grub gets even better when it's dipped, drenched or dunked; the picks include elevated grilled cheeses and super sauces, a flaming hot burger, breakfast corn dogs, a super sundae, a French dip and queso-drenched everything.

The very best barbecue smokin' across America includes down-home dishes like spareribs and sausages, as well as new mindblowers like brisket mac and cheese and a smoky sandwich so big it's called the Leaning Tower of Texas.

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.

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.

Divulging the secrets of Vegas cuisine; the double ribeye at SW Steakhouse; the langoustine at L'Atelier Joel Robechon; drunken noodles from Wazuzu; the Gambler's Special surf and turf at Mr. Lucky's 24/7.

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.

Smoked European-style sausages; Mexican-style short ribs; cabrito.

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.

Two Southern California barbecue joints that serve smoked meat; a husband-and-wife team running a pop-up restaurant called Moo's Craft Barbecue; Texas brisket and pork butt for tasty tacos; Mexican street corn and coleslaw with tequila.

Roger heads to Jamaica; a restaurant cooks jerk pork and chicken over pits filled with coals; Roger and a local fisherman start a campfire on the beach and grill the catch of the day.

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 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.

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See why this cleaning tool replaces chemicals and hard labor!

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A sweet/savory peach/arugula salad with crispy pancetta and gorgonzola; frittata with fresh peppers, onions and cherry-tomato sauce; gelato, vanilla gelato and espresso affogato; a blood-orange campari prosecco.

Fried eggs, double-smoked bacon, crispy sausage, toasted brown Irish soda bread, cheesy hash-browns, roasted veggies, and a frothy tea latte.

Country ham and fried eggs served on homemade angel biscuits; silver-dollar buttermilk/pecan pancakes served with bourbon/molasses butter.

A toasted baguette has goat cheese topped with poached eggs and black-pepper vinaigrette; pain perdu with fresh peaches and vanilla butter; white wine and Lillet cocktail.

Bobby may have few Spanish words in his repertoire, but when it comes to Spanish cuisine, he's a true aficionado.

Spiked iced chicory coffee; homemade blackberry jam; eggs Benedict with poached eggs, tasso ham and griddled tomato with Cajun hollandaise on English muffins.

Cinnabon and Dunkin' are some of America's favorite places to get breakfast; Kalen Allen goes behind the scenes to witness how they keep up with the demand for all those donuts and buns.

Kalen Allen checks out the secrets behind beloved food classics, including signature noodles in a cup from Maruchan and iconic beverages from Coca-Cola; he looks at chocolate chip cookies and gourmet pizza that are both handmade in enormous amounts.

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.

The best styles, cuts and steakhouses serving up the best steaks; chef Jonathon Sawyer goes on a trip to Dayton, Ohio, for a ribeye; Jaynard Wells travels down to Atlanta for a surf-and-turf combo of steak and shrimp; a butter steak.

Chef Beau MacMillan is in the cafeteria with his Supreme Boffa super-sub sandwich; Jeff Mauro with a pepperoni pizza creation; Tregaye Fraser and her irresistible ricotta cannoli.

Deli delights, including the best hot smoked salmon in the country, the ultimate cold-cut combo in Chicago, and a fantastic bagel in South Carolina.

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.

An old-school barbecue institution serving chopped pork in South Carolina; Hill County barbecue classics in Texas; Price's BBQ in Gilbert, S.C.; massive 20-foot brick and concrete pit with hams, pork shoulders and pork butts.

Roger travels Massachusetts for fire-roasted rotisserie chicken, discovers new ways to roast chickens, and indulges in a New England dinner party of chickens, lobsters and whole fish cooked over a wood fire.

A whole lamb roasted slowly; grilled boar steaks; fried pig skins with smoky Mexican chocolate glaze.

A Miami chef shows Roger a unique rig he built himself that allows him to roast, grill and saute over hot coals; Roger helps him grill juicy pork packed with adobo-inspired flavors and prepare a seafood-studded paella in a party-sized pan.

Roger Mooking is honoring the legendary pitmasters who make some of the country's best barbecue; Roger gets cooking with the man who brought barbecue to Brooklyn at Hometown Bar-B-Que; cooking Jamaican jerk baby back ribs and sticky Korean ribs.

Andrew finds that Toronto is a melting pot of edgy eats; Horse heart salami; seal flipper pie; pig's ear.

Andrew Zimmern tracks down the iconic treasures and hidden delights that make Miami's food scene so special.

Brain sandwiches and crispy pig snouts; pig heart pastrami; dessert made with organ meats and caramel sauce.

Fresh snakehead pulled from the Potomac; pupusas at a Salavdoran restaurant; peanut butter sandwiches made with foie gras.

Andrew Zimmern gets a taste of the vibrant city of Houston. From a tailgating feast featuring buffalo to a blast and cast that nets fresh duck organs and grilled redfish.

Andrew visits Louisville, KY, when he tastes its unique foods; barbequed sheep meat, pork brain sandwiches and burgoo, a hunter's stew made with squirrel.

Casey Webb goes back in time to a Black Hills outlaw town's old west saloon to chow down on a fried state staple and tackle one tough hombre in the Cowboy Showdown Challenge.

Casey Webb's tasty travels take him to Newport, R.I., for a coastal clam creation, a craveworthy comfort food combination, and the 4-pound Go Bananas Challenge.

Casey Webb makes his way to Las Vegas to gamble on grilled cheese, tackle a towering sushi creation, and fight his way through the 4.5-pound Kasespatzle Challenge at a German beer hall.

Enchiladas, burritos and fajitas; counting down southwestern eats; a Tex Mex treat.

Ramsay tries to help the owners of Kati Allo in Queens, N.Y., turn things around.

Ramsay goes to Pennsylvania to help the owners of Bella Luna, an Italian restaurant, to salvage their dream.

Ramsay goes to Boston's La Galleria 33 and tries to help the owners turn their failing business around.

At La Galleria 33 in Boston, Ramsay forces the owners to confront their staff and reclaim control of the restaurant; menus and decor are revamped.

Ramsay tries to help the owners of Kati Allo in Queens, N.Y., turn things around.

Ramsay goes to Pennsylvania to help the owners of Bella Luna, an Italian restaurant, to salvage their dream.

Ramsay goes to Boston's La Galleria 33 and tries to help the owners turn their failing business around.

At La Galleria 33 in Boston, Ramsay forces the owners to confront their staff and reclaim control of the restaurant; menus and decor are revamped.

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Join Connie Craig-Carrol and health expert Ken Meares in this eye-opening discussion about OmegaXL. Learn how this unique supplement can help you fight the limitations of joint pain and embrace an active lifestyle.

Trusted brand Jacuzzi Bath Remodel and interior designer Christina Hall share their secrets on how you can easily and affordably transform your bathroom into a gorgeous custom, safe, stylish space in 1 day! Call for a FREE quote & installation.

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Ross Mathews joins Tiffani to prepare some classic recipes with new school flavor; a new spin on beef and mushroom stroganoff over creamy polenta; crisp string beans; ginger beer; candied ginger apple pie.

Tiffani invites friends Dan Bucatinsky, George Newbern and Ashley Williams over for a potluck party; roasted vegetable and sausage lasagna; orange chipotle shrimp and gooey salted caramel brownies.

Tiffani invites Bill Bellamy and Nicole Sullivan over for a game day feast; pulled pork sandwiches with Brussels sprouts slaw; a refreshing and bubbly Summer Shandy; baked ginger wings and loaded baby baked potatoes.

Tiffani serves Dave Foley and Naomi Priestley some of her favorite retro dishes; the menu consists of tangy pickled turnips, a cheesy patty melt served with disco fries smothered in gravy and cheese sauce; a boozy chocolate hazelnut milkshake.

A luscious pork roast made with a spicy Mexican-inspired corn; a decadent chocolate/peanut butter dessert.

The best mac and cheese ever, made with a bacon and creamy béchamel sauce; a pan seared pork tenderloin drizzled with a rosemary balsamic and orange sauce.

Sesame ginger salmon en papillote; a tangy and creamy lemon basil orzotto; a sumptuous honey glazed apple and pear tart.

Cumin scallops seared to perfection for tacos with tomatillo guacamole; crispy-bottom skillet corn cakes with bacon; skillet blueberry cobbler.

A savory sausage, bacon and duck confit; chicken cacciatore flavored with onion, mushrooms, red peppers and garlic; steamy fish stew or bouillabaisse featuring clams, mussels and shrimp.

Kelsey turns turkey breast into a tender roast dip with melted gruyere; golden shrimp for a Cajun po' boy; BLT with sweet basil mayo and crispy pancetta; pressed picnic sandwich with roasted red peppers and pepperoncini spread.

Alton Brown reloads his classic fish and chips show with a brand-new recipe for french fries and fish sticks all while being hounded by his sister.

Alton Brown reloads his classic fried chicken episode with an all-new deep-fried recipe, an introduction to sumac, and a look at the science of crunch.

Alton Brown reloads his classic cocoa powder show with three updated dishes, including a new twist on brownies, an introduction to black cardamom, and a scientific road race.

Alton Brown reloads an episode that has been bugging him for years; he finally comes to terms with grits and polenta while a certain Southern gentleman returns to teach the corniest bread of all.

Reloading a classic roast chicken episode with new flavors and science, and a strange new twist on broiling.

Alton Brown reloads this original pressure-cooker episode with a new broth and his take on the Vietnamese classic, pho.

Alfonso explores foods with farm-fresh ingredients; the Georgian pecans going into Carolina Foods' Duchess Pecan Pies; the North Carolina potatoes in the Trinity Frozen Foods Southern Sweet Potato Fries; Mott's Snack & Go Strawberry Applesauce Pouch.

Alfonso visits Tennessee's iconic Jack Daniel's Whiskey; the Fannie May factory in Ohio; he finds out how a mix of hard candy and gum became the Charms Blow Pop; why one does not have to travel to NYC for the Original Soupman's tasty Chicken Gumbo.

P.F. Chang's Home Menu Beef and Broccoli frozen entree alleviates weeknight meal stress; Chocolate Chip Quaker Chewy Bars are made for both kids and adults; Hostess Chocolate Cupcakes; Keurig's Green Mountain Coffee pods.

Alfonso covers all things easy - from snacks that evoke childhood memories like Hostess Twinkies and Jel Sert Otter Pops to easy dinner solutions like Bertolli's Chicken Parmigiana and Penne; a closer look at how Manischewitz Matzo is kept kosher.

Alfonso Ribeiro pops the top on a Snapple Kiwi Strawberry beverage, samples the classic Big League Chew shredded bubblegum, and gets the inside scoop at Pez; how Popchips get their crunch on without being deep fried.

Alfonso Ribeiro reveals the secrets behind heat-and-eat barbecue from Farm Rich Smokehouse; the super yellow color of French's Mustard; the sweet-sour punch of Mt. Olive Bread and Butter Pickles; Christie Cookie Co.'s serious Chocolate Brownies.

A Chinese style noodle bowl made with frog legs and pig skin; sautéed rabbit offal and goat head soup.

Andrew gets a taste of the rewards from hard work and discovers the true flavor of Charleston's food scene.