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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Sweet shops offer their own takes on peanut butter.

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

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

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

Madeover marshmallows; pie bars and decadent layered cakes.

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

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

Contestants decorate cake pop bouquets and bake their best desserts.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Chef Zakarian battles with chef Casanova.

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

Chef Morimoto faces against Executive chef Bogle.

Iron Chef Marc Forgione battles chef Nick Curtin.

Chef Zakarian battles with chef Casanova.

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

Chef Morimoto faces against Executive chef Bogle.

Iron Chef Marc Forgione battles chef Nick Curtin.

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See why this cleaning tool replaces chemicals and hard labor!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

Andrew visits the forgotten Gulf shore where people strive to preserve their own unique way of life; stingray tacos; pan fried duck testicles; nutria stew.

Bizarre Foods America visits the Big Easy where the food and the culture are a mix of Southern traditions and modern influence. Andrew eats stuffed pig stomach and smoked raccoon served with a side of live jazz.

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

Alton Brown talks up his favorite beef Wellington; Jamika Pessoa melts over buttery biscuits; Beau MacMillan Tratto's pasta in Phoenix is worth waiting for; Duff Goldman is okay with waiting in line at this special hot chicken joint.

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 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.

Andrew travels to Louisville, Ky., which boasts one of the most eclectic food scenes in the country; he digs into Southern favorites with an Asian twist, fried chicken served with a fiery sauce and comfort food for the modern era.

Andrew visits Memphis, Tenn., where he makes stops at some of its most beloved barbecue joints; he drops by one of America's most iconic soul food restaurants and visits a joint where Italian and Southern comfort food are combined.

Eddie Jackson rounds up a full day of meals that have one thing in common, being forged by fire; he goes beyond the average grilled meal with flame-cooked breakfast, roasted meats and even fiery desserts.

Eddie Jackson proves that mac and cheese doesn't have to be a side dish as he finds ways to incorporate it into a full day of meals; from breakfast biscuits and pancakes to meaty dishes with a unique dessert, it's a full day the cheesy way.

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

Alton Brown talks up his favorite beef Wellington; Jamika Pessoa melts over buttery biscuits; Beau MacMillan Tratto's pasta in Phoenix is worth waiting for; Duff Goldman is okay with waiting in line at this special hot chicken joint.

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 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.

Andrew travels to Louisville, Ky., which boasts one of the most eclectic food scenes in the country; he digs into Southern favorites with an Asian twist, fried chicken served with a fiery sauce and comfort food for the modern era.

Andrew visits Memphis, Tenn., where he makes stops at some of its most beloved barbecue joints; he drops by one of America's most iconic soul food restaurants and visits a joint where Italian and Southern comfort food are combined.

Eddie Jackson rounds up a full day of meals that have one thing in common, being forged by fire; he goes beyond the average grilled meal with flame-cooked breakfast, roasted meats and even fiery desserts.

Eddie Jackson proves that mac and cheese doesn't have to be a side dish as he finds ways to incorporate it into a full day of meals; from breakfast biscuits and pancakes to meaty dishes with a unique dessert, it's a full day the cheesy way.

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

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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.

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

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

The Circleville Pumpkin Show in Ohio, where pumpkin stars in treats like Pumpkin Chili Dogs and Fall Favorite Taffy; Southern favorites including True Grits and Banana Split Pudding Bites are at the North Carolina State Fair in Raleigh.

The Super Ramen Dog combines two delicious foods Noah didn't know belonged together; the Elephant Ear Taco is a new take on a fairground favorite; and the Peanut Pop Shake has Noah all shook up.

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

After trying almost 500 fairground foods, Noah Cappe becomes a midway culinary expert; now he shares his personal greatest hits by taking a trip down the memory midway of his favorite foods.

Noah Cappe arrives at the Volusia County Fair in Florida, where two carnival classics get a makeover for the Cheesy Tater Corndog and the Black Forest Funnel Cake; fusion fair food with the Phorrito, Jacked Up Fries and Cannoli Nachos.

Pima County Fair; Nate Janousek of Texas Steak Out and his deep-fried carnival twist on nachos supreme; 24 hours to come up with his own version of Nate's insane nachos before a head-to-head cook-off.

Great American Foodie Fest in Las Vegas, Nev.; Adam Terry of Waffle Love and his fluffy, ice cream covered Dulce de Liege Waffle; Richie has just 24 hours to come up with his version of Adam's dessert before fairgoers pick a winner.

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.

America's cheesiest dishes just got even cheesier with plates piled high with mounds of ooey-gooey goodness from all around the country.

An exploration of the endless options for noodles, from noodles swimming in marinara sauce to noodles fried to perfection.

Adam travels to Melton Mowbray for a famous pork pie, some traditional sweets, a chicken curry at an award-winning restaurant and a mac and cheese doughnut from a village eatery.

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

A beef, duck, pork dork; spicy beef patty between two mac and cheese buns; short rib burger topped with an egg and bacon.

Nachos at a San Diego brewery; crazy ice cream confections in New Jersey.

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

Next-level backyard cookout classics include a loaded picnic dog, truffle beer can chicken, a whole lobster Cajun seafood boil, superstacked barbecue sandwiches, burgers, wings and more.

Roger is going hog wild for insane pig roasts across the country; Roger is in Hawaii to roast a whole pig in a traditional underground oven called an imu; the community comes together to cook the pig with lava rock and a layer of local vegetation.

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.

Roger Mooking heads just outside Death Valley to cook on a true, fire-breathing barbecue pit; Roger lands in Kansas City, Mo., for a test flight in Swine Flew, an airplane converted by two mechanics into a fully functioning barbecue grill.

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.

Roger Mooking makes a pit stop at The Box Street Social food truck to hang chickens and racks of ribs over a live fire; roasted pumpkins topped with goat cheese and arugula; another food truck with a penchant for central Texas-style 'cue.

Outdoor smoker; lamb rotisserie; coal-baked potatoes.

Tony explores San Francisco's contradictions, quirks and flavors, ranging from Chinatown to Haight-Ashbury and Fisherman's Wharf.

Tony travels the busy streets of Bangkok to explore the five fundamental flavors of Thai cuisine: sweet, spicy, sour, bitter and salty.

Tony heads to the Rockies to explore the snow-capped mountains, majestic skies, winding rivers and roaming cattle of Livingston, Mont.

Roger Mooking makes a pit stop at The Box Street Social food truck to hang chickens and racks of ribs over a live fire; roasted pumpkins topped with goat cheese and arugula; another food truck with a penchant for central Texas-style 'cue.

Outdoor smoker; lamb rotisserie; coal-baked potatoes.

Tony explores San Francisco's contradictions, quirks and flavors, ranging from Chinatown to Haight-Ashbury and Fisherman's Wharf.

Tony travels the busy streets of Bangkok to explore the five fundamental flavors of Thai cuisine: sweet, spicy, sour, bitter and salty.

Tony heads to the Rockies to explore the snow-capped mountains, majestic skies, winding rivers and roaming cattle of Livingston, Mont.

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Ali starts his day in Des Moines with crisp and cheesy breakfast nachos, then has a roasted chicken lunch with mashed potatoes and onion rings before snacking on a Napoleon and finishes with a dinner of seafood stew.

Ali's St. Louis trip starts with a slider piled high with pulled pork and chorizo chili, has a jail cell pork belly BLT for lunch, escapes for a brownie and cookie treat and ends the day with a crunchy cranberry cayenne torched chicken.

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 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.

In Cleveland, Fran is on the prowl for a new Cadillac; pizza bagels at Frickaccio's Pizza Market; stuffed cabbage and Salisbury steak at Sokolowski's University Inn; cocktails at the Velvet Tango Room.

Fran has planned a surprise birthday party for Sal, along with the whole loud, happy Italian family in Fran's house in Staten Island.

Sal and Fran head to Graceland for Fran's birthday; they make some stops on their road trip to hunt down the best pizza in Tennessee.

New Orleans-style pizza and a Bloody Mary, famous po' boy and Louisiana crawfish cheesecake; historic legends of jazz music.

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

In Lockhart, Texas, one family remains at the forefront of America's greatest barbecue after four generations; in Brooklyn, N.Y., a lobster meat and pork belly BLT; in Louisville, Ky., a juicy venison burger ignited by unique sauces and seasonings.

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

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

Bobby and Nikki head to Bobby's home state of Georgia to take on the challenge of creating a healthier version of "The Drunken Cubano," a slow-smoked pulled pork sandwich with cheese and pickles, at Southern Soul Barbeque in St. Simons Island.

Perfectly Franks owner Perry Cuda dishes out the super high calorie "French Toast Frankie"; Bobby and Nikki take on what turns out to be the very difficult task of creating a healthier version.

Andrew harvests ancient sea salt, roasts a sheep's head and fishes the wild waters in Senegal's West African culture.

Andrew tries coyote, raccoon tail and clams and mussels from Long Island Sound in the Bronx.

Andrew travels to Ho Chi Minh City, Vietnam and while hitting the city streets at night, he feasts on sucking snails and duck tongues and on the outskirts of town he hunts for rice field rats, and gets a taste of farm-raised porcupine.

Jiggly pig snoots, spliced spleen, backyard-trapped woodchuck and world-class BBQ in Kansas City.

Andrew follows in the footsteps of Lewis and Clark while experiencing the bountiful cuisine of the Pacific Northwest; sampling Pacific lampreys, forages for edible barnacles and harvests for sea salt on this culinary adventure.

Andrew Zimmern sinks his teeth into the foods that have sustained soldiers and civilians since the lean times of the Civil War and shaped a region's cuisine, from barbecued raccoon and squirrel stew to tooth-cracking hard tack.

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

Roger Mooking highlights the best fire and smoke-kissed dishes across the U.S.; chefs offer recipes and more on how to cook over an open flame.

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

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.

First impressions are everything, so Valerie Bertinelli and Duff Goldman kick off the competition by giving the kid bakers free rein to show off their bestselling dessert using the psychology of color.

A successful business captures the public's attention with a unique product or a new spin on familiar things; Duff and Valerie challenge the biz bakers to tantalize their customers by combining two treats into one dessert mash-up.

The biz bakers are tasked with putting their own design on a logo cake; the kids will go head-to-head in a team challenge that finally decides which cake flavor is better, chocolate or vanilla.

Food festivals are the perfect place to get reviews from new customers, so Duff and Valerie have the bakers create festival-friendly desserts in a jar; after tasting each other's treats, the baker with the most likes wins immunity.

First impressions are everything, so Valerie Bertinelli and Duff Goldman kick off the competition by giving the kid bakers free rein to show off their bestselling dessert using the psychology of color.

A successful business captures the public's attention with a unique product or a new spin on familiar things; Duff and Valerie challenge the biz bakers to tantalize their customers by combining two treats into one dessert mash-up.

The biz bakers are tasked with putting their own design on a logo cake; the kids will go head-to-head in a team challenge that finally decides which cake flavor is better, chocolate or vanilla.

Food festivals are the perfect place to get reviews from new customers, so Duff and Valerie have the bakers create festival-friendly desserts in a jar; after tasting each other's treats, the baker with the most likes wins immunity.

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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Brad Miller begins his culinary adventure in Nashville with a take on the local favorite, hot chicken; a food truck delivering authentic Laotian cuisine; green papaya salad and waterfall beef; frybread taco topped with sausage gravy and a fried egg.

Innovative spins on the classic grilled cheese sandwich; a veritable sushi bar on wheels with fresh tuna and wagyu beef; fresh funnel cake and ice cream to create a whole new dessert.

Brad Miller gets a taste of authentic Hawaiian food from Buzz's Hawaiian Grill food truck; yellow fin tuna poke bowl and Kalua pork buns; lamb gyro salad and the famous falafel with spicy pickled mango sauce.

Brad Miller's food truck trek starts with massive smoked beef ribs and chicken wings; g-special ramen with slices of pork belly and mushrooms; soft-shell crab BLT; gooey butter cake topped with fresh strawberry sauce and whipped honey goat cheese.

Diners check out bucket-list dishes, including Philadelphia's life-changing roast pork sandwiches, the best burger in New York City and a cavalcade of Cajun flavors at the best bayou brunch around.

Named for the average Joe, the country's best diners are highlighted, from a liquor store-turned-restaurant serving up burgers to an authentic Mexican kitchen laying down the law with its arresting dishes.

Sharp cheddar mac with meaty chili; five-cheese mac with lobster and truffles; a BBQ mac with pulled pork.

The best eats along the banks of the Mississippi River, from jazz-inspired barbecue and mouthwatering meatloaf to seafood-smothered fried green tomatoes and garden-fresh ratatouille.

From seafood and beef to pork and cheese, Roger Mooking scours the country in search of the 12 best fried food dishes; learning secrets for bringing heat, oil and food together in holy fried matrimony.

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

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.

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

Roger Mooking travels across America searching for the 12 best Tex-Mex dishes from beans, meats and peppers to salsas and gooey cheeses; how to create signature Southwestern taste explosions and unique regional treats.

Maple glazed pork chops with sweet potato mash at Crackers; pork belly and cocktails at Batch Gastropub; Hoppin' Jack Rabbit dish and key lime pie at Swine.

New Orleans-style jambalaya that brings Bourbon Street straight to Oahu; a juicy pulled pork sandwich and classic down-home kale salad, topped off with strawberry cream pie.

Chicken-fried steak in Vegas; Big Flippin' Pancake and Ooh La La Egg Sandwich in Los Angeles; Sweet Potato Spread and Rotisserie Pork Loin in Venice.

Pudgies at Evelyn's Kitchen in Harlem; black skillet chicken at Peaches in Brooklyn; blackened alligator at Rye's Roadhouse.

Grandma J's Kitchen for chicken and waffle fritters; Honey Butter Fried Chicken; Purple Pig for fried pig's ear.

Southern comfort in Boston with chicken fried steak at Estelle's; coconut curried goat stew at Highland Kitchen; catfish tacos at Darryl's Corner Bar.

Casey counts down the hottest plates, culminating in a spicy challenge.

Casey Webb's food frenzy takes him to New York's Hudson Valley for a fall, orchard-to-table treat; an Italian dessert for breakfast and wings so hot they have him seeing ghosts in the 4.5-pound Atomic Ghost Wings Challenge.

Casey Webb makes the trip to Tampa for the ultimate Cuban platter at Florida's oldest restaurant, a stop at a speakeasy with a secret and 20 minutes of cookie combat with the "Cookie Munchers Challenge."

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.

Antonia Lofaso falls in love with a sourdough cinnamon roll in Los Angeles; Geoffrey Zakarian gushes over a famous meatball and salad; Monti Carlo indulges in pork belly pastrami.

Martha Stewart shares a perfect meaty powerhouse in New York; Alex Guarnaschelli uncovers a heavy-hitting pork bun in Minneapolis; Wolfgang Puck reveals where he gets his favorite crispy Asian dish.

Alex Guarnaschelli enjoys gnocchi in New York City; Jeff Mauro swoons over a 14-karat-gold cake in Chicago; a date with Johnny Weir and Tara Lipinski as they light the night on fire with simply perfect pasta.

Antonia Lofaso keeps her wallet full with irresistible Mexican munchies in Venice Beach, Calif.; Duff Goldman takes on the enormous Orca Platter in Washington, D.C.; Ali Khan gets a one-of-a-kind meal in Des Moines, Iowa.

Casey counts down the hottest plates, culminating in a spicy challenge.

Casey Webb's food frenzy takes him to New York's Hudson Valley for a fall, orchard-to-table treat; an Italian dessert for breakfast and wings so hot they have him seeing ghosts in the 4.5-pound Atomic Ghost Wings Challenge.

Casey Webb makes the trip to Tampa for the ultimate Cuban platter at Florida's oldest restaurant, a stop at a speakeasy with a secret and 20 minutes of cookie combat with the "Cookie Munchers Challenge."

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.

Antonia Lofaso falls in love with a sourdough cinnamon roll in Los Angeles; Geoffrey Zakarian gushes over a famous meatball and salad; Monti Carlo indulges in pork belly pastrami.

Martha Stewart shares a perfect meaty powerhouse in New York; Alex Guarnaschelli uncovers a heavy-hitting pork bun in Minneapolis; Wolfgang Puck reveals where he gets his favorite crispy Asian dish.

Alex Guarnaschelli enjoys gnocchi in New York City; Jeff Mauro swoons over a 14-karat-gold cake in Chicago; a date with Johnny Weir and Tara Lipinski as they light the night on fire with simply perfect pasta.

Antonia Lofaso keeps her wallet full with irresistible Mexican munchies in Venice Beach, Calif.; Duff Goldman takes on the enormous Orca Platter in Washington, D.C.; Ali Khan gets a one-of-a-kind meal in Des Moines, Iowa.

Join Connie Craig-Carroll 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.

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

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Join your hosts Kevin Cash & Cory Cady 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!

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

Doughnuts with bold glaze and boozy fillings; customized minidoughnuts; seasonal, silky cream fillings.

Fran's Chocolates, a pioneer in the European style of artisan chocolate making and eminence in Seattle; Dahlia Bakery serves amazing cakes and donuts.

Southern desserts are noted for their sweetness and the Southerners' fondness for eating fried foods.

Atlanta's Little Tart Bakeshop serves French pastries; New York City's Maialino proves why you really must save room for dessert; Seattle's Nielsen's Pastries serves unique Scandinavian treats.

A gourmet spin on the crispy rice treat in New York City; unique, developed flavors in ice pop form in Atlanta; ice cream and dessert beers in Seattle.

The 60th anniversary of the Miss USA pageant displays the winner's cupcake creation.

Bakers compete to have their cupcakes front and center at the 100th birthday party for the Girl Scouts of America.

Bakers create candy art; baking thirteen identical signature desserts; Leanne Pietrasinski instructs the final three to construct a macaron tower.

Thirteen bakers decorate giant cupcakes; the top five make a baker's dozen of their personal specialties; Rachel Teufel challenges bakers to make an illusion cake.

Bakers create their best Wonder Woman cakes, but only one cake will be chosen as the centerpiece of a party celebrating the iconic hero's birthday and take home the prize; Nicola Scott, Wonder Woman comic book artist, guest judges.

Cake Wars celebrates the iconic board game, Monopoly; Four bakers compete for their cakes to be the centerpiece at a party celebrating Monopoly; Rebecca Hollander, director of the Monopoly brand at Hasbro, helps choose the winner.

With the help of an expert chocolatier, the four bakers put their heart into their Valentine's Day cake creations; chocolatier Jonathan Grahm joins the judging panel.

A bride is speechless when her wedding cake starts to build on itself and then a mystical beast comes to life; a topsy-turvy gumbo cake has the Louisiana favorite spilling out of bowls; pirate ship cake is attacked by a tasty kraken.

A music festival calls for a cake that's ready to drop some beats; a baker draws inspiration from fashion designers; traditional Chinese culture is captured in a cake filled with jasmine buttercream; a sneaky sweet at a backyard barbecue.

Sophisticated Vanessa wants a garden-themed, Savannah-inspired showpiece, while her future husband, southern boy Tim, wants something that tells the story of their romance without being flowery or feminine.

Geoff and Brittany's wedding is fast approaching and the couple still can't agree on their perfect cake; Geoff wants a nautical theme to match the riverfront setting, while Brittany is all about elegance.

A couple who met on a medical volunteer trip in Honduras are tying the knot, but have differing opinions as to the taste and style of their wedding cake.

Alicia and Jackson are chefs with picky palates and dreams of a working waterfall cake but can't agree on cake flavor; designers are challenged with designing a cake and finding flavors that please both the bride and the groom.

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.

Baking duos must create a cake topper that showcases a city of love; bakers must create a dream wedding cake for Andrea and Jered, a couple of professional puppeteers who want a blend of a traditional design for her and a puppet theme for him.

Five baking teams must make a cake topper that's an ode to music; the teams meet their clients, Ashley and Phil, who got engaged while dancing.

The first challenge for the four remaining teams is to create cake toppers that pay homage to online dating; the bakers must blend the different styles of a couple, Stephanie and Stephanie, and must use peanut butter and chocolate in their cakes.

In the grand finale, the last three teams of bakers start by making lifelike flower cake toppers; for their final cake challenge, the teams must bake epic cakes that exude New England glam for "Bachelor in Paradise" stars Ashley I. and Jared.

Baking duos must create a cake topper that showcases a city of love; bakers must create a dream wedding cake for Andrea and Jered, a couple of professional puppeteers who want a blend of a traditional design for her and a puppet theme for him.

Five baking teams must make a cake topper that's an ode to music; the teams meet their clients, Ashley and Phil, who got engaged while dancing.

The first challenge for the four remaining teams is to create cake toppers that pay homage to online dating; the bakers must blend the different styles of a couple, Stephanie and Stephanie, and must use peanut butter and chocolate in their cakes.

In the grand finale, the last three teams of bakers start by making lifelike flower cake toppers; for their final cake challenge, the teams must bake epic cakes that exude New England glam for "Bachelor in Paradise" stars Ashley I. and Jared.

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.

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

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In California, Santa Barbara's thriving farmers' markets provide fresh food to various restaurants around the city; Aarón Sánchez discovers the strong Latin influence in Santa Barbara's food scene.

Philly cheese steak taco at Union Taco; scrapple taco at Sancho Pistola's; duck taco at Tuk Tuk; a cauliflower taco at La Calaca Feliz.

Eight flavors of bacon; smoking barbeque in the center of a dining room; quesadillas stuffed with chicharones; Mexican sandwich filled with ham and pork.

Balaboosta in NYC; Riff's Fine Street Food in Nashville; Cook's Torta in L.A.; Pecking Order in Chicago.

Why not sample everything on the menu when it comes in the form of small bites?

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.

From a bratwurst topped with sauerkraut and apple pie to garlic enhanced doughnuts, these crazy combos sound so wrong but taste just right.

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

Noah Cappe goes surfside for a coastal fairground adventure; he samples creative beach eats from midway vendors all around the country.

Jack's Cosmic Dog; the Catfish Sundae; the Pumpkin Cheesecake Pop; spicy fare at the Maricopa County Fair in Phoenix, Ariz.

Everyone's favorite side dish takes center stage as Noah Cappe celebrates over-the-top fries loaded with lots of toppings; Noah even tries a few toppings that only the craziest carnival cooks could create.

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.

Flaming habanero wings in Seattle; an inferno burrito drenched in ghost peppers in San Francisco; spicy chicken.

Deep-fried baby back ribs in San Diego; duck fat fried french fries; crisp and tender Southern fried chicken.

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.

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.

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.

Anne Burrell devours a turkey leg sandwich; Jonathon Sawyer gives thanks for the mind-blowing Thanksgiving buffet at Adele's in Nashville; Andrew Zimmern shares a picture-perfect pie from Turtle Bread Company in Minneapolis, Minnesota.

Alton Brown stops to get his favorite boxed lunch; Chef Tregaye Fraser visits a drive-in for a slice of cake; Jeff Mauro shares the oldest pedigree of Chicagoan cuisine; Alex Guarnaschelli slips into a food coma over pigs in a blanket.

Martha Stewart's favorite biscuits and country ham; Scott Conant brings a new take on French toast to the table; Jeff Mauro explains why beloved blueberry ricotta pancakes will change the breakfast game as we know it.

Roger helps roast whole young goats on asado crosses, hang sweet tea-brined Cornish hens and steam whole red snappers stuffed with aromatics.

Roger visits Burns Original BBQ in Houston, Texas, and meets Grandpa Roy Burns, who started the business in 1973 to help support his nine children, and his family, who welcome Roger with open arms.

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

Roger meets up with two chefs who show off their radical rigs on opposite ends of the country; in Great Barrington, Mass., Roger puts the pedal to the metal on Jeremy Stanton's Rotisserie Bike, a stationary bike that can turn up to 12 spits at once.

Chef Geoffrey Zakarian vs. chef Eduard Frauneder.

Chef Masaharu Morimoto vs. chef Marc Forgione.

Geoffrey Zakarian Vs. Shea Gallante.

Chef Forgione challenges chef McClain.

Chef Geoffrey Zakarian vs. chef Eduard Frauneder.

Chef Masaharu Morimoto vs. chef Marc Forgione.

Geoffrey Zakarian Vs. Shea Gallante.

Chef Forgione challenges chef McClain.

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Join Connie Craig-Carroll 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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Huevos rancheros with chorizo and a spicy tomato/chili sauce; ranch-style eggs over fresh corn tortillas with spicy home fries on the side; a Sangrita Ole is a cocktail inspired by a bloody mary and a margarita.

Apple-pie oatmeal with brulee crust; ham, egg and cheese toasted on English muffins.

Crispy bacon and hash-brown quesadillas with fried quail eggs; johnnycake with horseradish crème fraiche and smoked trout in bite-sized portions.

Homemade mango/agave granola with Greek yogurt; grapefruit salad; smoked salmon; coconut-water smoothie.

Tequila cured salmon; homemade white fish salad; herbed goat cheese; roasted jalapeno-cilantro cream cheese; killer potato pancakes; Carrot Juice and Mango smoothie.

Poached eggs in a mouth-watering mole along with creamy green rice; chocolate crepes filled with a chocolate whipped ricotta-almond filling and warm cherries; hot white chocolate.

Kalen Allen uncovers the secrets behind Jelly Belly's delectable beans and why it takes a week to finish each one; he gets an inside look at Buffalo Wild Wings' sauce, brownie-stuffed cookie dough and popcorn with flavors from classic to crazy.

Kalen Allen checks out all things new and delicious, from milk bar truffles to the ice cream at Craig's in Los Angeles; he discovers the crazy secrets behind Maud Borup's cocoa bombs and how regular cheese becomes moon cheese.

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's favorite homemade salsa; a true Mexican original with beef carnitas tacos; Alex Guarnaschelli's favorite Al Pastor at Lene Brave in Chicago is so good, it has customers begging for more.

Beau MacMillan's favorite pot pie in Phoenix, Ariz. takes on Duff Goldman's seafood pie pick in Baton Rouge, La.; Jason Smith's favorite picture-perfect pork tenderloin boasts a clever crust that is sure to turn some heads.

All the magic colors hidden inside a rainbow cake in Chicago; plantain lasagna in Seattle; grasshopper dessert.

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

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

Traditional Texas-style barbecue; pitmaster Travis Heim and his wife, Emma, the power couple behind the popular restaurant Heim Barbecue; Roger and Travis fill a giant steel rotisserie smoker with slabs of briskets.

Wine barrels are transformed into smokers in Seattle for a summertime feast.

Pork shoulder with spices; carne adovada; carnitas.

Roger visits South Carolina for two country cookouts: a traditional backyard pig pickin' in the town of Beaufort, and a classic oyster roast on Bowen's Island.

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.

Andrew Zimmern stays up all night in the city that never sleeps to uncover the secrets of feeding hungry New Yorkers.

Bloody Mary's made with real blood, whole roasted pigeons, donuts topped with chicken and milkshakes made with bacon.

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

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 Webb's traveling taste buds take him to Salem, MA, for a sci-fi-inspired slice of pizza, a historic candy treat and an under-the-sea extravaganza with the 3-pound Hypernova Scotia Challenge.