Noah stuffs himself with stuffed foods; from spicy Southern stuffed peppers to a sweet cherry-stuffed dessert, Noah indulges in some of the best stuffed sensations North America has to offer.

Summer is the time when vegetables are fresh, seafood is abundant, and views are in ready supply; Eddie Jackson leads a full tour of the most flavorful time of the year.

From Cuban cuisine to South Korea's legendary dishes, Eddie Jackson brings a taste of delicious, authentic flavors from around the world to please the taste buds.

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

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

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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Decorating your entire home has never been easier with the brand new Star Shower Ultra 9 laser light show! Now with 9 different patterns, your home will dazzle with thousands of bright colorful stars in just minutes!

The breakthrough 7-foot tree that opens in seconds, fully lit and decorated! You have to see it to believe it! The new generation of Christmas trees is finally here! Stores flat after the holidays. No stress. No mess. Just pure Christmas magic!

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

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Michael Symon hosts a whimsical culinary escapade as he shares a smorgasbord of flavors, emotions and memories; from the sizzle of Father's Day brisket to the tangy zest of lemon-themed delights, Michael leads a flavor-filled journey through summer.

Michael Symon gets ready for a barbecue encore, Cleveland style; Michael brings back the Italian sub burger and pairs it with crunchy-creamy waffle fries with Cleveland beer cheese sauce; for dessert he whips up portable apple hand pies.

Michael Symon brings flavor to the table with his spicy and briny grilled oysters with chorizo butter, fresh chile lime creamed corn with garden tomatoes and a sweet tres leches that's flavored with a hint of lime.

Michael Symon pays tribute to Southern culinary heritage, courtesy of his mother-in-law, Sherla; he indulges in the comfort of Sherla's fried chicken and fried okra; for dessert, Michael and Liz savor frozen peaches and cream, a summery treat.

Aged porterhouse; peach and blue cheese salad; simple macerated blackberries; classic Manhattan.

A spread complete with fried chicken, braised greens and bread pudding.

Bloody beer cocktail; slow roasted beets with buttermilk blue cheese; chicken thighs with kale and toasted walnuts.

Mom's best recipes and memories are shared.

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.

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.

Michael Symon starts at his very own restaurant where he enjoys a pastrami beef rib; his grandfather's recipe for scratch-made spaetzle and spicy sauerkraut; a beer-marinated pork loin sandwich; chicken and waffles gets a burger makeover.

A 17-layer reinvention of lasagna with pork, brisket, bacon and mac and cheese; a brew-pub takes Buffalo chicken and stuffs it into a scratch-made pierogi.

In Texas and Louisiana, the bayou fairgrounds are full of rich and tasty food; crawfish, alligator and frogs are all on the menu as host Noah Cappe wades through the swamp to try unusual carnival fare.

Noah heads to the Big Fresno Fair in California for the debut of some new fair foods, including the Flamin' Hot Chimichanga and Rainbow Shrimp Fries; new spin on the classic hot dog and one of the wackiest deep-fried desserts ever.

When it comes to midway munchies, bigger is definitely better; Noah's safe word is more, as he takes it to the limit with seven belly-busting carnival eats.

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.

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

Casey Webb ventures to Roswell, N.M., for a UFO-inspired Thanksgiving sandwich, a true taste of traditional Mexican food, and a barbecue battle with the 4-pound 10-98 Challenge.

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

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

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

Andrew 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.

Taipei's culinary classic like beef noodle soup, pork belly, oyster omelets, crab hot pot, pork dumpling soup and stinky tofu.

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

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

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 Zimmern gets a taste of the culinary impact of Napoleon's march through Poland; he tries decadent tripe soup, rump steak seasoned with gunpowder and the brain of a roe deer roasted over a campfire.

Andrew Zimmern cruises up the most scenic highway in America on a seafood-sampling adventure; hagfish fishing in the Pacific, eating the slimy reproductive organs of sea urchins and foraging for juicy gooseneck barnacles.

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.

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 travels to Branson, Mo., for live shows and comfort food classics; he finds unique eats at Silver Dollar City amusement park and country ham at Branson Cafe before grabbing dinner and a show at Dixie Stampede.

Andrew visits Baltimore, a city tied to its nautical past that's now bustling with food courts and farm-to-table restaurants; Andrew dines on dishes straight out of a family's cookbook, freshly caught blue crab and a classic dinner.

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

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 Zimmern gets a taste of the culinary impact of Napoleon's march through Poland; he tries decadent tripe soup, rump steak seasoned with gunpowder and the brain of a roe deer roasted over a campfire.

Andrew Zimmern cruises up the most scenic highway in America on a seafood-sampling adventure; hagfish fishing in the Pacific, eating the slimy reproductive organs of sea urchins and foraging for juicy gooseneck barnacles.

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.

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 travels to Branson, Mo., for live shows and comfort food classics; he finds unique eats at Silver Dollar City amusement park and country ham at Branson Cafe before grabbing dinner and a show at Dixie Stampede.

Andrew visits Baltimore, a city tied to its nautical past that's now bustling with food courts and farm-to-table restaurants; Andrew dines on dishes straight out of a family's cookbook, freshly caught blue crab and a classic dinner.

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.

Decorating your entire home has never been easier with the brand new Star Shower Ultra 9 laser light show! Now with 9 different patterns, your home will dazzle with thousands of bright colorful stars in just minutes!

Join your host Mike Mezack as we explore why 2026 will change the numismatic hobby forever, including a once-in-a-lifetime Silver Eagle. We are locking in orders for this historic coin but spots are limited! Don't miss out!

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La dolce vita, with a twist. We take a tour through New York, and visit bakeries that have unique takes on classic Italian sweets.

Gooey, crunchy and sticky treats for kids.

Autumn-inspired food, including chai chocolate truffles, white velvet soup, spicy cocktail puffs and jam cocktails.

A cocktail-style Thanksgiving celebration with appetizer-sized versions of beloved holiday dishes, like stuffing arancini, turkey Waldorf bites, charred brussels sprout crostini and a mulled cosmo cocktail.

Chefs reveal dishes they are obsessed with.

Food Network stars reveal their favorite foods, and talk about what's on their plates when they aren't the ones behind the stove.

Andrew visits St. Croix in the U.S. Virgin Islands, where he discovers a diverse cultural melting pot of food. Goat water soup; conch roti; breadfruit tostones.

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

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

Milking camels, fermenting fish in the desert sun, making musical organ meat mush and manna from heaven.

Mushrooms harvested in underground caves; brined ham delivered to the presidential palace; aging artisanal French cheese.

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

Roger Mooking tames the flames in outdoor kitchens fueled by wood-burning fires; Alisal Guest Ranch and Resort is home to 10,000 acres of land with horses, cattle and a bevy of fiery cooking contraptions; juicy beef ribs and grilled chickens.

Two unique pig roasts in Napa Valley featuring very different one of a kind roasters.

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

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

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 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.

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

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

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

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

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

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

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

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.

A few weeks before the March earthquake and tsunami devastates Japan, Anthony explores the northern territory, Hokkaido.

In Macau, Tony plays baccarat, kart races with a champion and dives off the world's highest bungee jump.

Tony delves into true Italian food and culture by dining with a family and going to a wedding.

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

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.

A few weeks before the March earthquake and tsunami devastates Japan, Anthony explores the northern territory, Hokkaido.

In Macau, Tony plays baccarat, kart races with a champion and dives off the world's highest bungee jump.

Tony delves into true Italian food and culture by dining with a family and going to a wedding.

If you have thinning hair or hair loss, Keranique can help regrow thicker, longer and fuller hair. Keranique is the number 1 hair regrowth system for women. Regain your confidence with beautiful, thicker and fuller hair in just 3 easy steps!

Audien Hearing is a leader in over-the-counter hearing aids, committed to making high-quality hearing accessible to all. Discover how advanced, affordable solutions are helping more people experience better hearing every day.

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

Have you or a loved one been diagnosed with lung cancer? You may be entitled to compensation!

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.

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.

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

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

Perfect cookies with delicious fillings make for amazing cookie sandwiches.

Ingenious fair vendors use the humble potato to create some amazing and original midway food offerings.

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.

Bacon and Bourbon Fest in Wellington, Fla.; Stuffed Crust Bacon-Za; Peanut Butter Pork Donuts that hit the sweet and salty spot; ThurtenE Carnival at Washington University in St. Louis, where he gets his fill of delicious school spirit.

Veggie-friendly treats that don't need meat to be indulgent; delicious, salad-inspired snacks on fairgrounds across the country.

Corn chips, cheese and loads of toppings are the base of a simple Tex-Mex dish, but the carnival cooks can get pretty creative; some of the wackiest and wildest nacho combinations on the midway.

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.

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

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

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

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

Roger Mooking meets up with two couples making fiery feasts and creating sparks in California; Mediterranean farm-to-table feasts cooked with a live fire; legs of lamb and vegetables; lamb shoulders for sandwiches.

Roger visits Rockin Rodizio, where they load rotisseries with pastrami pork ribs, tomahawk steaks, and even cinnamon rolls topped with whiskey icing; Roger heads to Brooklyn for traditional North Carolina-style whole hog barbecue in the Big Apple.

Roger visits Liberty Kitchen in Houston, Texas, where Chef Lance Fegen has built a wood-fired Argentinian grill; they prepare a traditional Balinese pig roast and enjoy Mexican pork asado tacos; Roger visits Hickory Nut Gap Farm in Fairview, N.C.

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

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

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

Whether it's a rustic hideaway nestled amidst the pines or a viney oasis just below the canopy, the teams must create a tasty tree house that the judges will pine for; the judges are Eddie Jackson, Ron Ben- Israel and Harry Eastwood.

The bakers are challenged to create cakes of Santa's lesser known, but definitely more fun, ride.

Jeff Mauro warms up the cocoa as world-class cake, sugar and cookie artists team up to create mind-blowing edible holiday displays for judges Shinmin Li and Aarti Sequeria; in the end, only one team will sled home with the $25,000 grand prize.

Jeff Mauro challenges three new teams of cake, sugar and cookie artists to imagine how the abominable snowman would spend his dream holiday vacation.

Christmas is coming, so Jeff Mauro tasks three teams of cake, sugar and cookie artists with illustrating a terrible mistake in Santa's workshop; Shinmin Li and Aarti Sequeira choose whose mishap earns a pass and who won't be getting a holiday bonus.

The six remaining teams face off as Jeff Mauro tasks them with creating the holiday tradition of a parade float; judges Shinmin Li and Aarti Sequeira decide which team has the most festive float and who drives home.

Jeff Mauro warms up the cocoa as world-class cake, sugar and cookie artists team up to create mind-blowing edible holiday displays for judges Shinmin Li and Aarti Sequeria; in the end, only one team will sled home with the $25,000 grand prize.

Jeff Mauro challenges three new teams of cake, sugar and cookie artists to imagine how the abominable snowman would spend his dream holiday vacation.

Christmas is coming, so Jeff Mauro tasks three teams of cake, sugar and cookie artists with illustrating a terrible mistake in Santa's workshop; Shinmin Li and Aarti Sequeira choose whose mishap earns a pass and who won't be getting a holiday bonus.

The six remaining teams face off as Jeff Mauro tasks them with creating the holiday tradition of a parade float; judges Shinmin Li and Aarti Sequeira decide which team has the most festive float and who drives home.

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

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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.

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.

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

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

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.

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.

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

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

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 tasty trek takes him to Santa Barbara, California, where he first meets up with a tri-tip steak sandwich with homemade barbecue sauce and apple horseradish; steamed local crab; eight cheeseburger sliders with a portion of tot-chos.

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

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

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

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.

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.

All across America, folks cook up red, white and blue meals, from classics to contemporary updates, that pay tribute to tradition and tempt the taste buds.

A vast array of global flavors, from fully-loaded Mexican tortas to the cheesiest Greek lasagna.

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

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

Alex Guarnaschelli names the dish that resulted in her being born; Fanny Slater explains why she wouldn't get married without catfish and grits; Jonathon Sawyer discusses how one dish changed the lives of over 200 inmates.

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.

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

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.

Noah starts the day with breakfast nachos at the Ft. Worth Stock Show and Rodeo in Texas, visits the North Florida Fair in Tallahassee for street corn fritters and stops by the Riverside County Fair in Indio, Calif., for a colorful frozen treat.

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

Freak show of food; sweet potato pie ice cream.

Delaware State Fair; shrimp dog; "Crabtastic Po' Boy"; Apple Scrapple burger; deep-fried Key lime pie.

Andrew explores the legendary and timeless cuisine of Lyon, France; the flavors of pike fish dumplings, breaded beef tripe and pink pralines have all helped Lyon earn the title "World Capital of Gastronomy."

Andrew digs into the culinary treasures of Uruguay's capital city, Montevideo; he explores this meaty Mecca by highlighting slow-cooked Asado meats, thin-sliced steak sandwiches called chivitos and breaded and fried beef.

Traditional British fare like Sunday roast and Yorkshire pudding; classic pies `n' mash; fish `n' chips.

Blazing hot chicken to cool, sweet pie; savory pork chops and biscuits smothered in gravy; juicy BBQ.

Noah starts the day with breakfast nachos at the Ft. Worth Stock Show and Rodeo in Texas, visits the North Florida Fair in Tallahassee for street corn fritters and stops by the Riverside County Fair in Indio, Calif., for a colorful frozen treat.

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

Freak show of food; sweet potato pie ice cream.

Delaware State Fair; shrimp dog; "Crabtastic Po' Boy"; Apple Scrapple burger; deep-fried Key lime pie.

Andrew explores the legendary and timeless cuisine of Lyon, France; the flavors of pike fish dumplings, breaded beef tripe and pink pralines have all helped Lyon earn the title "World Capital of Gastronomy."

Andrew digs into the culinary treasures of Uruguay's capital city, Montevideo; he explores this meaty Mecca by highlighting slow-cooked Asado meats, thin-sliced steak sandwiches called chivitos and breaded and fried beef.

Traditional British fare like Sunday roast and Yorkshire pudding; classic pies `n' mash; fish `n' chips.

Blazing hot chicken to cool, sweet pie; savory pork chops and biscuits smothered in gravy; juicy BBQ.

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.

The breakthrough 7-foot tree that opens in seconds, fully lit and decorated! You have to see it to believe it! The new generation of Christmas trees is finally here! Stores flat after the holidays. No stress. No mess. Just pure Christmas magic!

Regain independence and enjoy greater mobility with the compact design and long-lasting battery of portable oxygen.

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Sweet shops offer their own takes on peanut butter.

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

Kirsten and Marcus are on the hunt for the perfect cake; Kirsten wants a winter-themed cake to go with the theme of the wedding; Marcus, on the other hand, wants the cake to reflect his love of engineering and technology.

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

Pat and Alli look for the perfect cake that pays tribute to his time in the armed services and notes her love of classic, rustic elegance; the two disagree on filling and colors.

High-fashioned southern belle Grace is looking for an over-the-top cake, but her husband-to-be, Jeremy, wants to pay tribute to his late father by keeping it close to his country roots.

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

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

Andrew spotlights Goa, a former Portuguese colony and lush tropical paradise on the western coast of India, where the seaside city's local cuisine, including prawn curry, Portuguese chorizo and pork vindaloo, is influenced by many different cultures.

Andrew Zimmern samples the culinary mashups of Trinidad and Tobago, including curried crab with dumplings, crispy fried shark sandwiches and soft flatbreads perfect for scooping veggies and curries.

A chocolate bacon burger is loaded from top to bottom; a soy-marinated pineapple hanger steak draped over spicy kimchi fried rice; fried potato cakes loaded with brisket burnt ends, mustard hollandaise sauce and a perfectly runny egg.

Michael Symon munches on fish tacos with house-made blue corn tortillas and a meaty Mexican pizza; a Colorado lamb patty is a remake of a traditional Hawaiian hangover cure; pulled pork and brisket sandwich; barbecue rib-meat chimichanga.

Michael Symon devours towering burgers piled with spicy Korean pork bulgogi and juicy pork belly pastrami; a modern-day sloppy joe is loaded with burnt brisket ends; lamb-chili tacos and cheesy shawarma nachos.

Michael Symon devours a meaty stacked sandwich and a beefy ballpark dog; a gas station-turned-burger joint serves a fried apple and brie cheeseburger; homemade deep-fried sausage and Cajun crawfish enchiladas.

Noah Cappe feels the brotherly love at the RiverRink Festival in Philadelphia with the ultimate crab fries; he checks out the South Florida Fair for the pizza supreme blossom and Las Vegas' Great American Foodie Fest for divine lobster 'n waffles.

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

Noah visits the Houston Livestock Show and Rodeo and samples the Texas Chili Burger and the Big Texas Barbecue Baked Potato; Lemonade Days in Dunwoody, Ga., for the Rise & Shine Pizza; a sushi burrito; the wacky Funnel Cake Dog.

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

Carolina Reaper hot wings, a stacked Nashville hot chicken sandwich, hot fudge and hot tamales are among the hottest dishes in town.

Jesse Palmer asks the 10 bakers to highlight a nut or seed in a holiday dessert; then, the competitors must use a fundamental holiday ingredient in unseasonable desserts, like icebox cakes or fruit tarts.

Host Jesse Palmer asks the nine bakers to make holiday cookie-topped mini pies; the competitors celebrate fall with flavor combos; pumpkin-cider and chestnut-chocolate in cream pies; lattice pies.

The challenge for the eight bakers is to turn breakfast items into Thanksgiving desserts; Friendsgiving potluck-inspired desserts are made to impress judges Nancy Fuller, Duff Goldman and Carla Hall.

Host Jesse Palmer gives the seven bakers advent calendars filled with chocolate to inspire them to make desserts with a surprise inside. Then, for the main heat, the competitors must bake one delicious cheesecake with three different flavors.

Jesse Palmer challenges the competitors to work in teams to create a twist on traditional Hanukkah jelly doughnuts; the bakers get creative with holiday decorated upside-down cakes to satisfy the judges.

Host Jesse Palmer asks the five bakers to create an over-the-top version of a holiday trifle. Then, the classics continue in the main heat when the competitors make the ultimate Charlotte royale for judges Nancy Fuller, Duff Goldman and Carla Hall.

Jesse Palmer kicks things off by asking the final four competitors to create a holiday macaron tower. In the main heat, the bakers must feature an assigned icing style -- marzipan, buttercream or mirror glaze -- in a stunning cake to win $25,000.

Jesse Palmer challenges the competitors to work in teams to create a twist on traditional Hanukkah jelly doughnuts; the bakers get creative with holiday decorated upside-down cakes to satisfy the judges.

Host Jesse Palmer asks the five bakers to create an over-the-top version of a holiday trifle. Then, the classics continue in the main heat when the competitors make the ultimate Charlotte royale for judges Nancy Fuller, Duff Goldman and Carla Hall.

Jesse Palmer kicks things off by asking the final four competitors to create a holiday macaron tower. In the main heat, the bakers must feature an assigned icing style -- marzipan, buttercream or mirror glaze -- in a stunning cake to win $25,000.

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!

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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If you have thinning hair or hair loss, Keranique can help regrow thicker, longer and fuller hair. Keranique is the number 1 hair regrowth system for women. Regain your confidence with beautiful, thicker and fuller hair in just 3 easy steps!

Ali visits Jackson Hole, Wyoming, for a delicious morning croque madame with mornay sauce; Ali enjoys a crunchy fried chicken banh mi sandwich and a berry cheesecake doughnut before sampling a hearty bowl of spicy pork rice.

Ali starts off his day with a tower of waffley goodness; he then wiggles his way to a pristine salmon poke bowl; Ali indulges in authentic Spanish churros and wraps it all up in richness with the freshest pasta carbonara.

Ali visits Charlottesville, Va. for breakfast, lunch, dinner and a snack; college town food has never tasted so good as Ali starts with a breakfast bagel chock full of deli meat.

Ali lands on his feet with Cat Head biscuits and gravy, followed by Southern chicken and dumplings; after a tasty Aussie treat, Ali caps off his day on the bay with a delicious crab cake.

Ali starts the day stacked with an ooey-gooey pastrami breakfast sandwich; he gets schooled in the ways of the Greek with a heaping helping of moussaka; a muffin uprising tides Ali over until he rolls up a spicy sushi burrito.

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

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

The best surf-and-turf dishes in restaurants across America, including the classic lobster tail and steak, clam and bacon pizza, crab cakes with sausage, and even a lobster-and-steak roll.

Roger serves up the top 15 masterpieces of the handheld deliciousness that is the hamburger, highlighting an all-points survey of the amazing variety to which the hamburger has evolved.

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

Chef Roger Mooking meets pit master Levi Goode at Armadillo Palace in Houston and roasts a 250-pound side of beef; at Cured in San Antonio, Roger and owner Steve McHugh slow-roast a 230-pound hog in a large outdoor cinder block pit.

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

In northern California, Roger meets Chefs Stephen Barber and Mateo Granados who are celebrating Argentina's Asado and Brazil's Churrasco.

A super excursion to find the stuff of sandwich dreams, from gooey butter cake ice cream sandwiches to an overstuffed Italian hoagie.

The most stacked, loaded, saucy and succulent sandwiches around, from whiskey-and-foie gras decadence to a macaroni and cheese bun.

Coastal hotspots combine comfort foods with epic views; indulging in lobster mac 'n' cheese, cheese-stuffed burgers, saucy seafood pasta, Key lime pie and more.

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

A seven-pound stuffed lobster in Baltimore; mammoth Mexican burritos in San Jose; a three-pound burger in Coronado.

Chef Jerrett King of O.A.K. Prime and Chef Dan Sheppard of Inlet Prohibition are ready to trade restaurants and wow the judges with their take on an entree with a spicy side.

Adam takes on the famed hottest curry in the country, Phaal Curry; 1-lb sandwich at Katz's Delicateesen.

Brothers Nicola and Fabrizio Carro take on Iron Chef Michael Symon and Chef Michael Psilakis.

First time challenger Iron Chef Makoto Okuwa goes up against Iron Chef Michael Symon.

Seattle chef Maria Hines challenges the master, Iron chef Morimoto.

New York chef Ed Brown takes on Iron Chef Michael Symon.

Brothers Nicola and Fabrizio Carro take on Iron Chef Michael Symon and Chef Michael Psilakis.

First time challenger Iron Chef Makoto Okuwa goes up against Iron Chef Michael Symon.

Seattle chef Maria Hines challenges the master, Iron chef Morimoto.

New York chef Ed Brown takes on Iron Chef Michael Symon.

If you have thinning hair or hair loss, Keranique can help regrow thicker, longer and fuller hair. Keranique is the number 1 hair regrowth system for women. Regain your confidence with beautiful, thicker and fuller hair in just 3 easy steps!

The breakthrough 7-foot tree that opens in seconds, fully lit and decorated! You have to see it to believe it! The new generation of Christmas trees is finally here! Stores flat after the holidays. No stress. No mess. Just pure Christmas magic!

Dr. Ho explains how passive motion exercise is helping people worldwide with muscle pain, stiff & achy joints, and poor circulation.

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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.

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

Chef Nate Appleman, brings gourmet savory and dessert pizzas to Pulino's; Sara Jenkins brings Italian street-food to a tiny Lower East side store front.

The most unique pubs.

Restaurants that are turning out pasta dishes like nothing ever before.

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

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

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

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

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

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

Science behind what makes milk taste better; a traditional Serbian casserole made with lamb organs; emu testicles.

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

Tasty traditions of some of the best street food like barbacoa, chicharrone and huarache in Mexico City.

The iconic foods of Hanoi, Vietnam, including sweet-and-sour snail soup, breakfast crepes filled with ground pork and sweet-potato fritters topped with shrimp.

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.

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

Cuban sandwiches, fresh stone crabs and Key lime pie are some of Miami's most iconic foods in an international hot spot.

Legendary sun-dried beef; deep-fried chimichangas; bacon-wrapped hot dogs; shaved ice treats called raspados.

Casey Webb treks to Salt Lake City, Utah, to pay homage to a pastrami-topped tradition, savor the sweet-and-salty taste of Hawaii and engage in combat with some hot cakes for the P.A.C. Stack Challenge.

Casey Webb's palate-expanding pilgrimage takes him to Orlando, Fla., for a hunger-slaying sandwich, a famous footlong and an 8.5-pound team challenge so big that he calls in backup from hometown hero and heartthrob Joey Fatone.

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 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 tasty trek takes him to Santa Barbara, California, where he first meets up with a tri-tip steak sandwich with homemade barbecue sauce and apple horseradish; steamed local crab; eight cheeseburger sliders with a portion of tot-chos.

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

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

Casey's quest for America's best bites has taken him from coast to coast, and it's about time to induct the best BBQ into the "Man v. Food" Hall of Fame.

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.

Noah Cappe tries new coastal classics at the LA County Fair in Pomona, like the caviar cream cake; Noah sinks his teeth into the bloody mary burger at the Macon County Fair in Illinois and fried maple cookies 'n cream at the Vermont Maple Festival.

Noah visits the Houston Livestock Show and Rodeo and samples the Texas Chili Burger and the Big Texas Barbecue Baked Potato; Lemonade Days in Dunwoody, Ga., for the Rise & Shine Pizza; a sushi burrito; the wacky Funnel Cake Dog.

Noah is hot on the trail of some otherworldly eats at the UFO Festival in Roswell, N.M., where he tries the Alien Egg and the Crashed UF-Dough; Noah heads to California's Orange County Fair where he tackles the massive Porky Leg and deep fried pizza.

Eddie Jackson takes a deep dive into some deep-fried dishes that are sure to satisfy the craving for crunch.

Eddie Jackson gears up for generous spreads and carb-on-carb dishes guaranteed to make the mouth water and the jaw drop. Carb lovers around the world rejoice.

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

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

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.

Noah Cappe tries new coastal classics at the LA County Fair in Pomona, like the caviar cream cake; Noah sinks his teeth into the bloody mary burger at the Macon County Fair in Illinois and fried maple cookies 'n cream at the Vermont Maple Festival.

Noah visits the Houston Livestock Show and Rodeo and samples the Texas Chili Burger and the Big Texas Barbecue Baked Potato; Lemonade Days in Dunwoody, Ga., for the Rise & Shine Pizza; a sushi burrito; the wacky Funnel Cake Dog.

Noah is hot on the trail of some otherworldly eats at the UFO Festival in Roswell, N.M., where he tries the Alien Egg and the Crashed UF-Dough; Noah heads to California's Orange County Fair where he tackles the massive Porky Leg and deep fried pizza.

Eddie Jackson takes a deep dive into some deep-fried dishes that are sure to satisfy the craving for crunch.

Eddie Jackson gears up for generous spreads and carb-on-carb dishes guaranteed to make the mouth water and the jaw drop. Carb lovers around the world rejoice.

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

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

Programming to be announced.

Programming to be announced.

Programming to be announced.

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

Michael Symon amps up summer parties with some of his seasonal favorites; he starts with the classic American Coney Dogs, grills fun barbecue corn ribs, and cools down with easy orange strawberry cream pops.

Michael Symon is ready to relax outdoors in style; he starts with the classic Trout Almondine before preparing mouthwatering Fondant Potatoes; he mixes up a Green Bean and Radicchio Salad, and Liz toasts the night with a Black Velvet cocktail.

Michael Symon gets ready for a barbecue encore, Cleveland style; Michael brings back the Italian sub burger and pairs it with crunchy-creamy waffle fries with Cleveland beer cheese sauce; for dessert he whips up portable apple hand pies.

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

Grilled pork tenderloin; braised cabbage side dish; cucumber jalapeno margarita.

Lola chips with blue cheese fondue; chipotle porky Joe sliders; crispy rock shrimp with lime.

Roasted chicken pops with vibrant salsa verde; fried potatoes with spicy aioli; molten chocolate cakes.

Michael's mom reveals the secrets to her famous spaghetti and meatballs; triple-chocolate trifle.

Sweet and savory pork belly sliders with bacon jam and bourbon sauce; eggs baked in a tomato and pepper stew make the best shakshuka; alligator ribs smothered in honey mustard barbecue sauce.

Michael Symon visits his hometown of Cleveland, where a lamb burger with kalamata olive salt gives him a nostalgic taste of his Greek heritage; iconic Buffalo wings; wild boar baby back ribs and a duck sausage pig-in-a-blanket.

Michael Symon takes on a dumpling-inspired pork and shrimp burger; a wood-fired pizza topped with spicy roast chicken and sweet corn; pulled pork on a cornbread waffle and smoked meatballs with a cheesy surprise inside.

Haylie Duff visits one of his most treasured New Orleans spots, serving crunchy po' boys and spicy barbecue shrimp; in Kansas City, Mo., Michael meets a team that smokes some of the best burnt ends around.

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

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.

Noah Cappe starts his journey out west to the Arizona State Fair; a beautifully grilled burger packed with flamin' hot cheese puffs; a Watermelon Taco.

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.

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

Casey Webb's tasty trek takes him to Santa Barbara, California, where he first meets up with a tri-tip steak sandwich with homemade barbecue sauce and apple horseradish; steamed local crab; eight cheeseburger sliders with a portion of tot-chos.

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.

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

Casey counts down the most decadent desserts in the show's history and inducts them into the Hall of Fame.

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

Andrew Zimmern uncovers the boardwalk indulgences of the Jersey Shore; from sticky-sweet saltwater taffy to slices of tomato pie and Italian subs, the Jersey Shore's culinary scene is a carnival for the taste buds.

Andrew samples traditional dishes in Bangkok including steamed whole bass, massaman curry and more.

Andrew explores the charismatic city of Cork, Ireland, where fertile land and an expansive coastline make it a food lovers' haven; locals line up for traditional favorites and artisanal delicacies like Irish stew and drisheen.

Andrew Zimmern visits St. Louis and explores such edible icons as St. Louis-style BBQ, toasted ravioli, and gooey butter cake.

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

Andrew Zimmern uncovers the most delicious food in Michigan's Upper Peninsula; from Croatian chicken cooked over an open flame to fresh-caught Lake Superior whitefish and traditional pasties, the rural landscape offers many dishes.

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

Chicken foot souse; iguana meat and eggs; beef lung; aphrodisiac smoothies; Chinese- Panamanian kosher cheese.

Uncovering eclectic eats in Houston; from Tex-Mex steak fajitas and cheesy Czech pastries to Creole classics and Vietnamese-Cajun crawfish, Houston is a flavorful fusion of Wild West, Far East and Deep South.

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

Andrew tours Washington, D.C., where he connects with a congresswoman over a power breakfast of Moroccan grits, savors the international flavors of Union Market and enjoys his go-to sweet potato pie from Henry's Soul Food Cafe.

Andrew Zimmern returns to New York City, his old stomping grounds; first, Andrew stops in Brooklyn for some classic pizza; then, he grabs a bite of the comfort food from his childhood before reliving memories of eating dim sum in Chinatown.

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

Andrew Zimmern uncovers the most delicious food in Michigan's Upper Peninsula; from Croatian chicken cooked over an open flame to fresh-caught Lake Superior whitefish and traditional pasties, the rural landscape offers many dishes.

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

Chicken foot souse; iguana meat and eggs; beef lung; aphrodisiac smoothies; Chinese- Panamanian kosher cheese.

Uncovering eclectic eats in Houston; from Tex-Mex steak fajitas and cheesy Czech pastries to Creole classics and Vietnamese-Cajun crawfish, Houston is a flavorful fusion of Wild West, Far East and Deep South.

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

Andrew tours Washington, D.C., where he connects with a congresswoman over a power breakfast of Moroccan grits, savors the international flavors of Union Market and enjoys his go-to sweet potato pie from Henry's Soul Food Cafe.

Andrew Zimmern returns to New York City, his old stomping grounds; first, Andrew stops in Brooklyn for some classic pizza; then, he grabs a bite of the comfort food from his childhood before reliving memories of eating dim sum in Chinatown.

Programming to be announced.

Programming to be announced.

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.

Holiday dishes with a modern spin, including pumpkin alfredo lasagna rolls, crispy truffled turkey and caramelized apple semifreddo cake.

Roasted fennel with parmesan; creamy lobster pasta; chocolate almond cheesecake; citrus berry vermouth spritz.

Food Network stars talk about the foods they love to start their day with.

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

Andrew Zimmern visits San Francisco's Bay Area; Cookies made with crickets; eggs made out of plants; lamb's head soup.

Hamburger that costs five thousand dollars; a seafood restaurant that has an Italian fish market flown in every day; dinner for 1,800 people at Muhammad Ali's 70th birthday.

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

Wrestling giant paiche fish; grilled coconut grubs and smoked jungle rodents; giant biting ants with a shaman.

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

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

Roger Mooking meets two barbecue brainiacs, helps season a whole hog with Puerto Rican flavors, and then smokes it using coals made from pecan, hickory and cherry woods.

Ronnie's BBQ in Johnson City for smoked brisket, pork steaks and sausages; Pecan Lodge restaurant in Dallas for brisket and pork shoulders.

Chef Johnny Hernandez cooks in an outdoor kitchen; Lamb Barbacoa; branzino wrapped in banana leaves; corn tortillas toasted on a clay griddle.

Sweatman's in Holly Hill, South Carolina cooks whole hogs and pulls and chops them; Stamey's Barbecue in Greensboro, North Carolina serves pork shoulders and slaw.

Roger Mooking travels across America in search of the 12 best chicken dishes; from frying and baking to grilling, Roger hangs out with chefs as they explore all the best ways to cook wings, pot pies, pizzas and other savory chicken dishes.

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.

12 of the best comfort foods served in restaurants across America; learning everything there is to know about making macaroni and cheese, spaghetti and meatballs, pork chops and gravy, chicken and waffles, chili and more.

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.

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

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

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

Tony cooks and dines with chef Ferran Adria on the coast of Spain.

Tony travels to Cajun Country to dine with some locals and eat at a crawfish boil to see what sets the bayou apart from the mainland.

Portuguese ruins, a volcano, a traditional birthday celebration and a seafood market in Mozambique.

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

Tony cooks and dines with chef Ferran Adria on the coast of Spain.

Tony travels to Cajun Country to dine with some locals and eat at a crawfish boil to see what sets the bayou apart from the mainland.

Portuguese ruins, a volcano, a traditional birthday celebration and a seafood market in Mozambique.

If you have thinning hair or hair loss, Keranique can help regrow thicker, longer and fuller hair. Keranique is the number 1 hair regrowth system for women. Regain your confidence with beautiful, thicker and fuller hair in just 3 easy steps!

Programming to be announced.

Programming to be announced.

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.

Madeover marshmallows; pie bars and decadent layered cakes.

Ice cream shop adds cocktails to the mix-ins; produce added into hyper-seasonal cupcakes; unroasted and raw chocolate.

Delicious options in Austin to keep you cool; a special sundae at Cow Tipping Creamery; authentic Italian gelato at Dolce Neve; vegan ice cream at Sweet Ritual.

High Point Creamery in Denver serves unusual ice cream flavors; Pizzeria Locale in Boulder for biscotti, butterscotch budino, or saltimbocca- baked pizza dough; Glaze in Denver for German layered cakes called baumkuchen.

Morgentern's Finest Ice Cream in New York; Publican Quality Meats in Chicago; Fior di Latte in Colorado.

Sweet brunch specialties; Hawaiian flavors with Italian techniques to make frozen sweets; out-of-the-box dessert creations.

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

Noah Cappe tackles the scooperbowl sundae at the Riverside County Fair and Date Festival in Indio, Calif.; he visits the Houston Livestock Show and Rodeo for the on-Pho-gettable burger and dines on royal treats at the Medieval Fair of Norman, Okla.

Noah visits the Delaware County Fair for Spaghizza; Freshman 15 Fries; Veteran's Clams 'n' Corn; Holy Cannoli.

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.

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 Cappe heads to the Houston Rodeo for their cajun smoked tater; Noah visits the Clark County Fair in Nevada for some home cooking on a bun and goes back in time at the Medieval Fair of Norman, Okla., for the coronation of the crown cannoli.

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

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

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

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

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.

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

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

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

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

Gravity defying teapots, super sized spoons and saucers stacked sky high; there is nothing that goes better with a slice of cake than a spot of tea; the baking teams turn teatime on its head and bake it big.