The final three must make snacks for North Pole characters other than Santa; the bakers must create a North Pole-inspired cake; the winner gets the title Holiday Baking Champion and a $50,000 prize.

In the pre-heat, the remaining six bakers make desserts with toasted marshmallows; the bakers embellish traditional yule logs.

The bakers must whip up ugly Christmas sweater desserts for the pre-heat; in the main heat, the bakers create edible gift boxes filled with treats.

The remaining four bakers recreate their childhood memories of Christmas mornings by making edible dessert stockings; the bakers build colorful cream puff Christmas trees.

The final three must make snacks for North Pole characters other than Santa; the bakers must create a North Pole-inspired cake; the winner gets the title Holiday Baking Champion and a $50,000 prize.

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.

Even if YOU do everything right to protect yourself, company and institutional data breaches are out of your control. Nearly 1 out of 4 US consumers have been a victim of identity theft. Find out how LifeLock can help protect your identity.

Join your host Mike Mezack as we discuss the 250th Anniversary of America with the official "America 250" logo on a Silver American Eagle label. We are locking in orders for this iconic release but spots are limited! Don't miss out!

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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.

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.

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.

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.

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

Casey 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 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.

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

From double-decibel fried beef ribs in Atlanta to a loud-and-proud peanut butter burger in Las Vegas, these joints are making delicious noise with some of the crunchiest eats across the country.

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

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.

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.

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.

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.

Alton Brown is on a trip to Memphis, Tenn., to honor the original glazed doughnut that started it all; Alex Guarnaschelli goes weak in the knees for an apple doughnut from New York City; Scott Conant shows off a coconut cream-filled delight.

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.

Noah visits Polk County, Minn., and enjoys the North Woods Sandwich and Barbe-chos; going to Red River Valley Fair for the Redneck Taco.

Jalapeno cheese skirt burger; cowboy campfire churros; a donut to die for; an onion dog as big as a head.

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

Noah Cappe takes off to the Albuquerque International Balloon Fiesta, where the flavors are just as sky high as the balloons.

Bitterballen and haring in the Netherlands for the best eating in Amsterdam.

Andrew Zimmern explores regional specialties in Oaxaca, Mexico from complex mole negro sauce over Mayan-era tamales and crispy tortilla with pork lard to egg bread dunked in hot chocolate.

Iconic eats like pierogi to zapiekanka to paczki that Poles hold as tradition in Poland's capital city of Warsaw.

Andrew highlights the culinary scene of Glasgow, Scotland, which is just as diverse as the city's landscape; from macaroni pies to venison haggis, the whimsical curiosity of the people is reflected in the iconic dishes.

Noah visits Polk County, Minn., and enjoys the North Woods Sandwich and Barbe-chos; going to Red River Valley Fair for the Redneck Taco.

Jalapeno cheese skirt burger; cowboy campfire churros; a donut to die for; an onion dog as big as a head.

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

Noah Cappe takes off to the Albuquerque International Balloon Fiesta, where the flavors are just as sky high as the balloons.

Bitterballen and haring in the Netherlands for the best eating in Amsterdam.

Andrew Zimmern explores regional specialties in Oaxaca, Mexico from complex mole negro sauce over Mayan-era tamales and crispy tortilla with pork lard to egg bread dunked in hot chocolate.

Iconic eats like pierogi to zapiekanka to paczki that Poles hold as tradition in Poland's capital city of Warsaw.

Andrew highlights the culinary scene of Glasgow, Scotland, which is just as diverse as the city's landscape; from macaroni pies to venison haggis, the whimsical curiosity of the people is reflected in the iconic dishes.

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.

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.

Unique foods of New York City; paletas at La Newyorkina; Thai street sweets and ice cream at the Juicy Spot Cafe; apple compote and custard cream Obanyaki at Mocu-Mocu.

Brain Freeze Nitrogen Ice Cream Lab in Miami offers a mad scientist challenge to eat 30 scoops of ice cream in 30 minutes; Spot Dessert Bar in New York City serves Asian-inspired plated desserts, including a twist on the classic chocolate lava cake.

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

A couple aims to please their daughter with the perfect cake for her surprise sweet 16th birthday party; Quiana wants a sparkly cake fit for a teen, but Anthony is holding tight to his little princess and wants a cake better suited to a little girl.

Sisters Treava and Raya cannot agree on a cake for their family's 25th annual reunion; Treava is searching for an elegant representation of their home state of Maryland, while Raya dreams of a family tree cake that pays tribute to their grandfather.

Identical twins Delpha and Delerice are throwing an extravagant birthday party and are in search of the perfect cake to suit both of their very different personalities.

Puffy tacos and a giant chalupa burger; slow-cooked brisket, melt-in-your-mouth barbacoa and marinated stuffed quail cooked over mesquite.

Mile-high pastrami sandwiches, bagels and lox, pizza by the slice and the American hamburger in New York City.

Andrew Zimmern visits Prague, a pilsner-lover's paradise in the Czech Republic; the city's cuisine is full of hearty comfort classics like pork knuckle marinated in lager, mushroom soup, sweet plum pastries, and a lot of dumplings.

Switzerland's most famous foods from warm, gooey fondue to Swiss chocolate made with a modern twist in Zurich.

In Lexington, Ky., a plump pork burger and smoked chicken wings; spicy fried chicken and waffles that are making the Cincinnati food scene soar; Caribbean-inspired rum-soaked ribs in New Orleans.

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.

Michael Symon heads to Asheville, N.C., where he smokes a whole hog in traditional Carolina style for the juiciest pulled pork sandwich; beignets stuffed with crawfish, shrimp and andouille sausage; burger with Atomic Death sauce and Hell Relish.

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

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

Noah Cappe enjoys the newest offerings at the state fair of Louisiana, starting with mozza-ghetti, a cheesy take on the classic topped with meatballs and tomato sauce.

The fairground wasn't made for forks and knives, so Noah Cappe is checking out the fork-free favorites and the hand-held carnival treats that keep people coming back.

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

From monster sushi rolls and a five-layer pizza cake to Texas-sized cinnamon rolls and a towering pancake sundae, dining hot spots burst at the seams with titanic treats.

Smoked, fried, brined, roasted and bacon-wrapped, Jesse Palmer uses the five-way turkey as inspiration for the bakers' preheat challenge; the competitors divide into teams to create a flight of pies that takes the judges on a flavorful journey.

Jesse Palmer asks the bakers to turn steakhouse desserts into decadent holiday treats; then, the competitors impress the judges by transforming a traditional steakhouse icon into a tasty Christmas tree.

Jesse Palmer challenges the bakers to create a holiday high tea; the bakers get inspired by a holiday movie trope to create a dessert that's dripping with festive decorations.

In honor of Kwanzaa, Jesse Palmer tasks the bakers with crafting desserts that feature fresh corn for a traditional Kwanzaa display; the competitors put their personal stamp on international holiday desserts.

The bakers feel the holiday rush as Jesse Palmer sends them through three heated challenges: create ugly sweater cakes, turn store-bought cake into tasty centerpieces and build a snowman croquembouche.

Jesse Palmer escapes the cold weather by challenging the bakers to create desert-inspired succulent tarts, and two competitors are sent skiing into a cookie cake showdown.

The bakers feel the holiday rush as Jesse Palmer sends them through three heated challenges: create ugly sweater cakes, turn store-bought cake into tasty centerpieces and build a snowman croquembouche.

Jesse Palmer escapes the cold weather by challenging the bakers to create desert-inspired succulent tarts, and two competitors are sent skiing into a cookie cake showdown.

Razor-sharp blades never need sharpening!

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.

Even if YOU do everything right to protect yourself, company and institutional data breaches are out of your control. Nearly 1 out of 4 US consumers have been a victim of identity theft. Find out how LifeLock can help protect your identity.

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.

Motor City has Ali revving his engines and drooling over a plate of cheesy smothered breakfast potatoes, before he stumbles upon delicious shawarma; he follows a sweet aroma to a bakery that's serving blueberry goat cheese basil mini pie.

Ali dives into a plate of decadent lemon cheesecake French toast, before finding a hip chef-driven falafel house where everything is made from scratch daily; then he gets his Wisconsin on with a tribute to the state fair, deep fried Oreos.

Ali dives into a delectable Portuguese sweet bread French toast; he then sinks his teeth into a classic meatball sub from a landmark Providence sandwich shop; then Ali gets his seafood on with a Quahog clam and chorizo.

Ali starts his day in Portsmouth, NH by tackling a monster of a pancake; he comes face to face with the massive Stairway to Heaven burger; Ali enjoys a cup of classic New England chowder and ends the day with some good old-fashioned fish tacos.

Ali Khan is looking for the best deals in New Haven, Conn.; a creative culinary feast of French toast stuffed with creamy custard made with a 100-year-old recipe; the landmark birthplace of the hamburger for a truly old-school burger.

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

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.

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

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.

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.

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.

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.

It's Chicago deep dish vs. Detroit pan and New York vs. St. Louis thin crust as pizzerias across the country roll out the dough for the pizza playoffs.

The search for eateries across America that offer the most bang for one's burger buck begins with a beefy, back-to-basics bargain in Las Vegas for only $7; wasabi mashed potato burger; Texas-sized backyard barbecue masterpiece on a bun.

Former MLB baseball players Iván "Pudge" Rodríguez and Kevin Millar highlight unforgettable eats, from brisket nachos to an award-winning rack of ribs.

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

Network vs. network with Cooking Channel host, Chuck Hughes vs Chef Bobby Flay.

The battle of the fish masters; Esca's Chef David Pasternack takes on Iron Chef Morimoto.

Chef Ashley Christensen battles Iron Chef Bobby Flay.

Chef Jet Tila holds the Guinness World Record for the world's largest stir fry.

Jason Knibb challenges chef Flay in a seafood showdown.

Chef Roger Mooking goes against Iron Chef Symon in the Kitchen Stadium.

Chef Ashley Christensen battles Iron Chef Bobby Flay.

Chef Jet Tila holds the Guinness World Record for the world's largest stir fry.

Jason Knibb challenges chef Flay in a seafood showdown.

Chef Roger Mooking goes against Iron Chef Symon in the Kitchen Stadium.

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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.

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

Fiery hot chicken in Brooklyn; southern heavies that are actually light and healthy; a decadent southern Sunday brunch in Portland; a meat and three supper in Atlanta.

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.

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.

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.

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.

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.

Alton Brown is on a trip to Memphis, Tenn., to honor the original glazed doughnut that started it all; Alex Guarnaschelli goes weak in the knees for an apple doughnut from New York City; Scott Conant shows off a coconut cream-filled delight.

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.

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.

Andrew explores India's capital, Delhi, where he samples tandoori chicken, goat kebabs and samosas.

Spicy stews to cure a hangover; icy buckwheat noodles to beat the heat; sweet beef and spicy fermented cabbage.

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

Andrew Zimmern enjoys the bold, tropical flavors of the island country of Curaçao; this former Dutch trading hub's local cuisine is blended and diverse including African stews and Dutch cheese.

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

Andrew Zimmern scopes out the down-to-earth culinary traditions of scenic Door County, Wis.; fresh fish from Lake Michigan and local produce defines the Nordic-influenced cuisine of this vacation getaway for nature lovers.

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.

Casey Webb's epic eating expedition brings him to Baltimore for an out-of-this-world diner, a classic crab feast and a four-pound pho fight.

Casey fries up a Latin staple, tackles a Stone Age feast, and makes a four-pound deli platter in the Chompie's Day at the Deli Challenge; indulgent brunch food; a corn bread and potato hash topped with a turkey leg.

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.

A sopapilla stuffed with carne asada; game-changing ice cream flavored with the local delicacy, green chiles; Casey Webb ends up in a challenge with three hubcap-sized pancakes weighing in at four pounds total.

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

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

Noah Cappe digs in to seven ooey-gooey versions of the classic American casserole; whether it's stacked in a sandwich, layered in a hot dog, rolled into a taco or topped with lobster, these mac and cheese creations are crave-worthy carnival treats.

Manatee County Fair in Palmetto, Fla.; the Pizza Supremo Burger and the Ulti-Melt Burger; Sandia Loca; Kentucky classics at Hillbilly Days in Pikeville, Ky.

Noah Cappe takes on the dill donut sundae at the South Florida Fair in West Palm Beach, a BBQ lumpia sandwich at the Washington County Fair in Utah and the cereal-infused Saturday Morning Pizza at the Houston Livestock Show and Rodeo.

In North Dakota, Noah Cappe enjoys wild rice burgers, Idaho tacos and kettle corn at the state fair; at PrairieFest in Oswego, Ill, Noah enjoys Chicago-style beef and sausage extravaganza and homemade churros with deep fried ice cream.

We all have those days where all we crave are the most over-the-top dishes; the kind of dish you only get when treating yourself because they are so big and rich you can barely finish them off.

Eddie Jackson finds that marrying dishes to create something new is a genius life hack; whether it's a combination of cultures or a surprising mix of flavors, a good mash-up is an exciting way to bring meals to the next level.

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

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

Noah Cappe digs in to seven ooey-gooey versions of the classic American casserole; whether it's stacked in a sandwich, layered in a hot dog, rolled into a taco or topped with lobster, these mac and cheese creations are crave-worthy carnival treats.

Manatee County Fair in Palmetto, Fla.; the Pizza Supremo Burger and the Ulti-Melt Burger; Sandia Loca; Kentucky classics at Hillbilly Days in Pikeville, Ky.

Noah Cappe takes on the dill donut sundae at the South Florida Fair in West Palm Beach, a BBQ lumpia sandwich at the Washington County Fair in Utah and the cereal-infused Saturday Morning Pizza at the Houston Livestock Show and Rodeo.

In North Dakota, Noah Cappe enjoys wild rice burgers, Idaho tacos and kettle corn at the state fair; at PrairieFest in Oswego, Ill, Noah enjoys Chicago-style beef and sausage extravaganza and homemade churros with deep fried ice cream.

We all have those days where all we crave are the most over-the-top dishes; the kind of dish you only get when treating yourself because they are so big and rich you can barely finish them off.

Eddie Jackson finds that marrying dishes to create something new is a genius life hack; whether it's a combination of cultures or a surprising mix of flavors, a good mash-up is an exciting way to bring meals to the next level.

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

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

Injured? Vernon Davis hosts The Legal Help Center, where live agents are standing by 24/7 to answer your call. Find out if you have a case and how much it's potentially worth. Call Now!

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Michael makes a rich mac and cheese loaded with smoked ham with cream cheese, gouda and pecorino to prove that you can make any dish on the grill; grilled apple crisp for dessert while Liz makes a vodka punch.

Michael Symon explores the world of bold and spicy flavors; Michael heats up the menu with spicy smoked chicken thighs with pineapple glaze, iconic Cleveland Barberton hot sauce and a kicked-up spicy molten chocolate cake.

Michael creates an entire Italian feast over coals on the grill, starting with fettuccine with smoked tomato sauce; Liz mixes up creamy ricotta, lemon and herbs for stuffed squash blossoms; lemon upside-down cake.

Michael Symon enjoys a golden summer with his California-inspired grilled feast; Michael gets started with Smoked Tri-Tip followed by a Grilled Avocado Salad with Cranch Dressing before Liz takes on dessert with a summery Strawberry Chiffon Cake.

Brick-grilled chicken; grilled corn salad; banana-split brulee with whiskey caramel.

Food cooked in cast iron pans; ground beef pie; blueberry cobbler.

Symon meets with Bobby Flay to share milkshake and burger recipes.

Pot roast; negroni; ground polenta.

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.

Scott Conant shows Michael Symon his favorite burger and brew bar in New Orleans; in Kansas City, Kan.,award-winning smoked meat techniques; in Austin, Texas, artisanal sausages with brew-infused cocktails.

Andrew celebrates Pennsylvania Dutch favorites, like shoofly pie.

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

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

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

Casey Webb travels to Milwaukee for some epic Brew City eats, including a pitcher-sized Bloody Mary garnished with a whole chicken and a four-and-a-half-pound Reuben sandwich challenge.

Adam visits Phoenix for a 2-foot-long hotdog with the works; the Ultimate Slider Challenge at Chompie's.

Casey Webb heads to Charleston, S.C., for some epic low country eats; the Belt Buster Challenge where one must consume a two-pound burger, three pounds of nachos, a hulking order of tater tots and a 12-ounce milkshake in 20 minutes.

Casey Webb heads to Portland, Ore., to taste mouthwatering Peruvian chicken, a succulent porchetta sandwich and a two-pound burrito packed with 10 of the spiciest peppers in the world.

Casey Webb travels to Chicago for some epic Windy City eats, including a massive triple-threat pork sandwich and a challenge featuring a two-pound double bacon cheeseburger and two pounds of Irish nacho cheese fries.

Casey Webb heads to Des Moines, Iowa, where he'll attempt to eat an overstuffed pulled pork sandwich slathered in a scorpion pepper hot sauce in 10 minutes.

Adam Richman tries an Italian roast pork sandwich, a massive ice cream concoction known as Mount Vesuvius and Tony Luke's cheese-steak challenge in Philadelphia.

Adam Richman visits Tucson, Ariz., to try a hot dog wrapped in bacon, a giant platter of Mexican food and a massive burger challenge at Lindy's Diner on 4th.

Asado a la parrilla, a towering platter of meat; pastel de jaiba with fresh crab; charcarero, a pork loin sandwich.

From classic stuffed cabbage and rich goulash to the mouthwatering Transylvania chimney cake and a decadent sponge cake trifle, Hungary's capital city is loaded with comforting dishes.

Andrew Zimmern heads to Madrid to reveal the most famous foods in Spain's capital; sweet and succulent roasted piglet to fried calamari sandwiches and tapas, Madrid transforms food into a true culinary and social experience.

Andrew Zimmern takes a culinary tour of the Dominican Republic, sampling its meaty, tropical dishes, from whole roast pig to crispy, Lebanese-inspired fried dough pockets.

Andrew introduces the coastal cuisine of Guayaquil, Ecuador; bright flavors and local ingredients define Guayaquil's gastronomy; Andrew tries everything from red mangrove crab to a plantain dumpling studded with crispy bits of pork.

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

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.

Andrew Zimmern shows off the tempting flavors of Cartagena, Colombia; from fried fish and sizzling egg arepas to bedroom-boosting fruits and seafood stews, the taste of the coast infuses every bite.

Andrew explores the native dishes of the British territory with Caribbean soul, Bermuda; fish chowder, spiny lobster and cassava pie.

Andrew travels to Seattle, a city with a spirit of invention when it comes to dining out; he visits the International District for a bite at Seattle's oldest sushi restaurant, then he ends the trip with the essential clams and chowder meal.

Andrew Zimmern revisits his favorite haunts in Portland, Maine; he blows a single day's calories on poutine, enjoys pastries and memories at his father's favorite bakery and digs into juicy pork prepared over a wood-fired grill.

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.

Andrew Zimmern shows off the tempting flavors of Cartagena, Colombia; from fried fish and sizzling egg arepas to bedroom-boosting fruits and seafood stews, the taste of the coast infuses every bite.

Andrew explores the native dishes of the British territory with Caribbean soul, Bermuda; fish chowder, spiny lobster and cassava pie.

Andrew travels to Seattle, a city with a spirit of invention when it comes to dining out; he visits the International District for a bite at Seattle's oldest sushi restaurant, then he ends the trip with the essential clams and chowder meal.

Andrew Zimmern revisits his favorite haunts in Portland, Maine; he blows a single day's calories on poutine, enjoys pastries and memories at his father's favorite bakery and digs into juicy pork prepared over a wood-fired grill.

Andrew introduces the coastal cuisine of Guayaquil, Ecuador; bright flavors and local ingredients define Guayaquil's gastronomy; Andrew tries everything from red mangrove crab to a plantain dumpling studded with crispy bits of pork.

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

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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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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.

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

Twenty-five different topping to go with poutine; a fish and chips shop that offers different fish and batters; fried risotto balls go gourmet with unique sweet and savory fillings; big fat doughnuts are piled high.

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

Classics with a new twist.

Food Network stars share their best holiday dishes.

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.

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.

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.

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.

The featured chefs are creating the most jaw-dropping dishes on the food scene; Whether it's bigger or hotter, everything from pizza to burgers to ice cream is taken to the max.

Roger Mooking crisscrosses America to count down 15 of the best steaks, wings, Reubens and more; salt-cured country ham to smoked fish chowder, bacon bourbon rib-eye steak to smoky s'mores pancakes.

Roger Mooking joins chefs in their own kitchens as they honor the traditions of comforting and flavorful soul food dishes; including ribs, catfish, barbecue, oxtail, pork chops and cornbread.

Sticky toffee pudding, super spicy wings, a fondue burger, drunken scallops and chocolate plus barbecue; the tastiest, sauciest meals to grace a plate or tingle a taste bud.

Adam Richman visits New Brunswick, N.J., to try a massive, triple-decker sandwich as well as a 2-pound stromboli and a Fat Sandwich Challenge at Rutgers University.

Adam tries huge hot dogs, steamed cheeseburgers and a 10-pound stuffed pizza challenge in Hartford, Conn.

Adam visits historic Richmond, Virginia for the best barbecue, battleship size sandwiches and for the Stupid Wings Challenge.

Adam tries out the food at some of the best local barbeques and attempts the Ultimate Destroyer Challenge at Papa Bob's Bar-B-Que.

Taking on the Frittata Challenge which is a breakfast weighing in at over 6-lbs at Mother's Cupboard in Syracuse.

Adam has a pork tenderloin sandwich; the Big Ugly Burger Challenge at Bub's Burger's and Ice Cream; best foods at the crossroads of America.

Tony samples local cuisine and explores the Caribbean lifestyle.

Anthony Bourdain visits Scotland and London to explore its local cuisine, gorgeous scenery and culture.

Tony accepts the challenge to return to Les Halles for work during his old Tuesday double shift.

Tony samples local cuisine and explores the Caribbean lifestyle.

Anthony Bourdain visits Scotland and London to explore its local cuisine, gorgeous scenery and culture.

Tony accepts the challenge to return to Les Halles for work during his old Tuesday double shift.

Taking on the Frittata Challenge which is a breakfast weighing in at over 6-lbs at Mother's Cupboard in Syracuse.

Adam has a pork tenderloin sandwich; the Big Ugly Burger Challenge at Bub's Burger's and Ice Cream; best foods at the crossroads of America.

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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Join Alec and Kaleb as they interview patients and their families and how their lives have been changed because of the life-changing pediatric care they received at Shriners Children'sTM.

Callie's Hot Little Biscuit for a cinnamon biscuit; Brown's Court Bakery for a peanut butter and sriracha croissant; Sweet Lulu's Bakery on Wheels for cake in a jar.

Featuring blueberry donuts and sweet potato ginger glazed donuts from Holy Donut; a kolache pastry with three kinds of berries and orange rolls from Kolache; carrot cake pancakes and fried chicken and waffle sandwiches.

An underground donut spot called Donut Diva in Astoria, Queens, is frying up outrageous cake donut creations and baking unique coffee cake; Eggloo in Manhattan builds an edible work of ice cream art, nestled into a warm, puffy, egg waffle cone.

Hypnotic Donuts in Dallas serves deep-fried treats in the form of huge fritters with developed flavors; Kate Weiser Chocolate offers crazy candy bars and smoky toffee with bacon.

At the Wandering Goose in Seattle, they push the boundaries with treats like chocolate chip cookies with toffee and crispy chicken skin; Stir Crazy Baked Goods in Fort Worth, Texas, offers up an assortment of cookies, pies, scones and even quiches.

Three unique sweet spots deliver layers of incredible flavors and textures; Union Fare Bakery in New York City is creating flavors like red velvet and birthday cake; Slab Sandwiches and Pie in Seattle creates pies in unique shapes and flavors.

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

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

Noah Cappe raises a glass of mead and celebrates a meaty cone at The Viking Experience in Creedmoor, NC. Then, he starts the day off with a biscuit breakfast at the Oak Mountain State Fair and dines on festive foods at the Magical Winter Lights Festival.

Minneapple pie and jalapeno wontons at the Red River Valley Fair in North Dakota; the Rockin' Roti and the OMG Bar.

A traditional Indian fry bread stuffed with some non-traditional ingredients; trying the Great Pacific Pita and the Deep Fried Chili Dog; eating the Marionberry Volcano; visiting the El Dorado County Fair in Placerville, Calif.

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

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

Elk heart tartar with a raw turkey egg; bourbon smoked cherries and bone marrow; goose liver with cacao.

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

Andrew tastes the cultural influences of the Southern city of Savannah on the sea and dines with The Lady Chablis.

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.

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.

Roger Mooking searches for the best food to eat on the fly, from food trucks to roadside stands; he joins chefs in their kitchens as they share their secrets to making the most amazing mobile pizza, wraps, frozen treats and more.

Roger Mooking showcases fifteen of the most lovingly loaded culinary creations around the country; cadillac nachos to a stuffed whole hog porchetta; quadruple chocolate cheesecake to a double-decker pizza; massive torta bamba sandwich.

Sales trends change all the time, so Valerie Bertinelli and Duff Goldman task the bakers with making cupcakes in a popular flavor; each baker pairs up with their neighbor to create a new cupcake that will predict a trendy flavor in the future.

Duff and Valerie know that sometimes people need to sit down over a nice meal to seal a deal; to honor this tradition, the bakers create power lunch imposter desserts like crab cakes with wedge salad, steak with fries and escargot.

Good leadership sets successful business apart, so Valerie and Duff hold interviews for two team leaders who assign flavors in the cream puff cake challenge; bakers with the same flavors go head-to-head for judgement.

As a bakery owner, Duff Goldman receives some unusual requests from customers, and he's using them as inspiration for a Make It Work challenge; the bakers learn to go with the flow by making a dessert using an unexpected flavor combination.

Valerie Bertinelli and Duff Goldman challenge the kid bakers to put their own stamp on the trendy loaded cookie; they want the bakers to go crazy while making two different batches of cookies packed with extra toppings, filling and frosting.

Birthdays keep bakeries busy all year round, so the kid bakers create commercials to sell Valerie and Duff on why they'd make the best birthday cake; the top cake maker wins $25,000 and the Kids Baking Championship title.

Good leadership sets successful business apart, so Valerie and Duff hold interviews for two team leaders who assign flavors in the cream puff cake challenge; bakers with the same flavors go head-to-head for judgement.

As a bakery owner, Duff Goldman receives some unusual requests from customers, and he's using them as inspiration for a Make It Work challenge; the bakers learn to go with the flow by making a dessert using an unexpected flavor combination.

Valerie Bertinelli and Duff Goldman challenge the kid bakers to put their own stamp on the trendy loaded cookie; they want the bakers to go crazy while making two different batches of cookies packed with extra toppings, filling and frosting.

Birthdays keep bakeries busy all year round, so the kid bakers create commercials to sell Valerie and Duff on why they'd make the best birthday cake; the top cake maker wins $25,000 and the Kids Baking Championship title.

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

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

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

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Brad Miller finds the Yuletide spirit with his favorite holiday steak; Andrew Zimmern delivers a dim sum favorite; Geoffrey Zakarian stops by with a sack full of goodies from Sift Bake Shop in Mystic, Conn.

Sweet candied oranges dipped in chocolate; green papaya; tropical guavas wrapped in flaky pastry.

Unexpected food combinations.

Coconut gold bars; traditional fruit cake; Rose Petal Petit Fours; bacon.

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.

Visiting spooky Sleepy Hollow, New York to try the massive headless horseman burger and taking on the Dawg House challenge in which a roll of the dice chooses 12 insanely topped hot dogs that must be eaten in under 30 minutes.

Casey Webb travels to New York City for the best in big city eats, including an insane challenge that has him choosing between a 151-ounce milkshake, an eight-pound sloppy joe or six habanero ghost chili wings.

In Houston for some Tex-Mex tastiness, including a colossal 22-ounce chicken-fried steak and the ultimate spicy challenge -- a burger topped with seven of the world's hottest chili peppers.

A unique pastrami topped cheeseburger; a Belgian sausage sandwich; a spicy Hellfire Challenge at Kobe Sushi.

Adam has a presidential t-bone steak while visiting Oklahoma City aka cattle country; the Fried Catfish Challenge.

Adam goes to Cleveland for savory food and a five-pound grilled cheese challenge at Melt Bar and Grilled.

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.

Roger Mooking showcases 15 of the very best Cajun dishes in America, covering all the classics, crawfish, red beans and rice, gumbo, jambalaya and andouille sausage and some surprises.

Roger Mooking visits the most creative chefs in the U.S. to get their mouthwatering secrets for meaty celebrations that include whole hog barbecue, buffalo meatloaf and more.

The lowdown on the best local grub, from a hidden pizza haven in San Diego to a Jewish deli in Miami.

Chicago is a meat-and-potatoes paradise, where diners find a classic overloaded Chicago dog at Wrigley Field alongside former MLB pitcher Ryan Dempster, the South Side's most delicious deep-dish pizza, big beefy burgers, and beautiful barbeque.

Geoffrey Zakarian visits New York City for chocolate bread pudding that is too gigantic to comprehend; Simon Majumdar conquers a behemoth burger in California while Beau MacMillan visits Charleston, S.C., for a life-changing fried chicken platter.

Food Network stars reveal eight salty dishes guaranteed to please.

Food Network stars share the dishes they love that are best served cold.

Food Network stars share their favorite snacks.

Roast chicken; sticky buns; seafood.

Food Network stars talk about their favorite fried foods.

Deep fried treats of the carnival.

Arabian Nights-themed Riverside County Fair and National Date Festival in Indio, Calif.; Churro Dog; Clay County Agricultural Fair; Cubano Dog; Hawaiian Typhoon.

Noah heads to the Eaton County Fair, where he samples the PB Battered Burger, then tries Pina Colada Shrimp Tacos, fried zucchini Z'achos and a Super Fried Strawberry Shortcake; Noah visits the Montgomery County Fair in Gaithersburg, Md.

Noah experiences the All-Chicken Taco, Mexican Funnel Cake, Octopus on a Stick and Unicorn Popcorn at the San Diego County Fair; Noah visits the Tennessee Valley Fair and checks out the Pork Pie, the Cubano Y'all and the Mint To Be Funnel Cake.

Andrew Zimmern highlights the edible icons of Iceland's capital; From salted cod and lamb hot dogs piled with toppings to tangy, creamy skyr, Reykjavik's food is as colorful, quirky and steeped in history as the city itself.

Andrew Zimmern highlights foods from Osaka, the gateway to Japan; from panko-crusted vegetables and octopus fritters to udon noodles topped with fried tofu, Osaka's cuisine is Japan's answer to soul food.

Andrew returns to Paris, the European epicenter of fashion, art and food; Paris is home to masterful cuisine, and Andrew finds the best places to get everything from traditional pot au feu topped with bone marrow to steak tartare.

Andrew explores the iconic dishes of Charleston, S.C.; known for its low country culinary style and high-class hospitality, this charming city offers coastal classics like shrimp and grits, she-crab soup and barbecue.

Noah heads to the Eaton County Fair, where he samples the PB Battered Burger, then tries Pina Colada Shrimp Tacos, fried zucchini Z'achos and a Super Fried Strawberry Shortcake; Noah visits the Montgomery County Fair in Gaithersburg, Md.

Noah experiences the All-Chicken Taco, Mexican Funnel Cake, Octopus on a Stick and Unicorn Popcorn at the San Diego County Fair; Noah visits the Tennessee Valley Fair and checks out the Pork Pie, the Cubano Y'all and the Mint To Be Funnel Cake.

Andrew Zimmern highlights the edible icons of Iceland's capital; From salted cod and lamb hot dogs piled with toppings to tangy, creamy skyr, Reykjavik's food is as colorful, quirky and steeped in history as the city itself.

Andrew Zimmern highlights foods from Osaka, the gateway to Japan; from panko-crusted vegetables and octopus fritters to udon noodles topped with fried tofu, Osaka's cuisine is Japan's answer to soul food.

Andrew returns to Paris, the European epicenter of fashion, art and food; Paris is home to masterful cuisine, and Andrew finds the best places to get everything from traditional pot au feu topped with bone marrow to steak tartare.

Andrew explores the iconic dishes of Charleston, S.C.; known for its low country culinary style and high-class hospitality, this charming city offers coastal classics like shrimp and grits, she-crab soup and barbecue.

Deep fried treats of the carnival.

Arabian Nights-themed Riverside County Fair and National Date Festival in Indio, Calif.; Churro Dog; Clay County Agricultural Fair; Cubano Dog; Hawaiian Typhoon.

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

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

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Rodeo Donut prepares brioche doughnuts with a mix of spicy and sweet; Amandine Bakeshop serves French-inspired sweets like rose-flavored croissants; Hello Robin serves cookies that incorporate other treats like s'mores and cinnamon rolls.

Moojo uses customized ice cream sandwiches made with warm cookies to help keep Austin weird; Hail Mary in Brooklyn serves American classics with colorful, modern makeovers.

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

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

Nijah and Dwayne are preparing to bring their baby girl into world, and Nijah's mom, Tish, is preparing to go all out on the baby shower; the parents want plenty of bling to welcome their future star, while grandma wants a classic baby shower cake.

Janna, Sally and Jennifer are employees of Southfork Ranch, known worldwide as the Ewing ranch from the TV series Dallas; Southfork Ranch is planning their biggest event of the year with 500 people attending, which calls for a Texas-sized cake.

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

Noah visits the Royal Winter Fair in Toronto, Canada, to sample The Blue Balsamic and The Mean Green; Noah visits the State Fair of Louisiana and tries Lupita's Gorditas, The Five Pounder burger and Not Yo Average Nachos.

Noah Cappe's tummy wins big at the Clark County Fair and Rodeo in Nevada with the chili cheese cake and the penne alla cone; he keeps cozy with a hot cocoa pretzel at Winter Fest OC and visits Tallahassee, Fla., for a shortcake stuffed candy apple.

Noah samples funnel cakes from across the country; a funnel cake sundae in Ohio; a maple syrup-drenched funnel-fried bacon in Georgia; funnel cakes featuring pumpkin in Kentucky; apples in Pennsylvania; nacho cheese and jalapenos in California.

In Cleveland, classic sweets are combined to make a dessert burger; in Brooklyn, an old school Jewish deli blended with traditional Canadian-style dirty fries; in Nashville, creamy mac and cheese and pulled pork.

In Hell's Kitchen, New York City, a spicy burger that uses four different types of peppers; in Nashville, chicken fried steaks and beer belly tacos; in Ohio, the secret to non-messy ribs.

Michael Symon is joined by Michael Strahan at their favorite New York City burger spot; they dine on meatball sliders, succulent St. Louis style ribs, pastrami-topped pizza and authentic barbecue; Michael gets a Two-Step lesson.

Duff Goldman visits a Baton Rouge, La. smokehouse that boasts an outrageous pork belly hoagie; in St. Louis, a big fat Greek burger; in Austin, Texas, pit-roasted meats and spicy salsa atop tortillas.

Noah digs into morning meals with something for everyone, from the sinfully sweet cinnamon roll waffle to the hearty and delicious breakfast poutine.

Noah Cappe hits one of the biggest state fairs in the U.S. for Texas-sized carnival eats; he visits the State Fair of Louisiana for a new favorite food on a stick; his food tour continues with a hot cheesy float at the Arizona State Fair.

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

From hot dogs and burgers to pizza and onion rings, even a dessert, these pepper popper creations are on fire.

Favorite local hot spots serve up their city's most famous foods; from chicken wings in Buffalo, NY, to spicy chili in Houston, Texas, find out which restaurants do their city's iconic dishes proud.

From a high-end steak house in Manhattan to a rib joint in Oklahoma, taking a trip to the most sizzling hotspots for beef in the U.S.

Restaurants that combine beautiful scenery with mouthwatering food; from the desert views of Sedona, Ariz., to the majestic beauty of the Teton Mountain Range.

A global grub-down adventure across the United States; traveling the states for some delicious cultural cuisine from an authentic taste of Germany in Wisconsin to a Danish adventure in California.

Sausage works for breakfast, lunch, dinner -- and even a late-night snack; Milwaukee-style brats in Wisconsin to fried chicken sausage in Austin, Texas.

Guest judge Andrew Zimmern is on hand; an offbeat ice cream flavor and an unusual meat in the appetizer round; in the entree round, a shocking-looking protein combines with a pink veggie.

In the first round, the chefs must combine gourmet scoops in cones with halibut; the entree round features another ice cream surprise and premium cuts of beef.

A mother, father, daughter and son compete; the first basket contains a flatbread and a strong citrus; in the entree round, there is fish to de-bone and tofu to flavor; desserts using lobster tail pastries and cinnamon chips.

In the first round the heat is on with habanero peppers; the entree round features one of the hottest peppers, in beef jerky form; the finalists must find a way to balance spice and sugar in their desserts.

In the first round, the chefs must combine gourmet scoops in cones with halibut; the entree round features another ice cream surprise and premium cuts of beef.

A mother, father, daughter and son compete; the first basket contains a flatbread and a strong citrus; in the entree round, there is fish to de-bone and tofu to flavor; desserts using lobster tail pastries and cinnamon chips.

In the first round the heat is on with habanero peppers; the entree round features one of the hottest peppers, in beef jerky form; the finalists must find a way to balance spice and sugar in their desserts.

Guest judge Andrew Zimmern is on hand; an offbeat ice cream flavor and an unusual meat in the appetizer round; in the entree round, a shocking-looking protein combines with a pink veggie.

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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.

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

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

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

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

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

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

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

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

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.

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.

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.

A bacon, egg and cheese breakfast sandwich made on a sweet glazed doughnut; doughnuts loaded with barbecue brisket; doughnut burgers and doughnut French onion soup.

Hot lobster rolls and blue crab spaghetti get dressed in robes of butter at restaurants in Boston and New York; bakeries in San Francisco, Washington, DC and Atlanta bring butter to new heights in their flaky pastries.

A Hangover Burger at Austin's 1886 Cafe and Bakery; magical sea fare at The Surf Lodge in Montauk, N.Y.; a Key lime pie margarita at Southernmost Beach Cafe in Key West, Fla.

Extra-crispy fried chicken and clam chowder.

Windy City vs. the Big Apple; Chicago Chef Todd Stein takes on Iron Chef Bobby Flay.