There are three teams remaining which present a battle display between zombies and vampires.

Two teams create Halloween displays of the Underworld; choosing the "Halloween Wars" champion.

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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.

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

Adam is ticking Yorkshire Pudding in Yorkshire off his foodie bucket list; he also tries Yorkshire parkin, the very best local rabbit and an innovative Yorkshire tea-inspired dessert.

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

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

Casey Webb 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 eating expedition brings him to Tucson, Arizona, where he faces off with a cheese and chile tamale pie with pulled pork, avocado hollandaise and more; a bacon-wrapped hot dog taco; the rib-diculous challenge of two full racks of ribs.

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

Casey Webb rides the wave to Virginia Beach, Va., for a street corn fritter-topped burger, a decadent croissant-muffin hybrid and a dozen-egg duel with the Corned Beef Omelet Challenge.

A sandwich mashup of fried chicken and pulled pork; a porchetta sandwich from a roaming rotisserie food truck; a 49-ounce porterhouse steak and sizable side in the Gold Rush-inspired 49er Club Steak Challenge.

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 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.

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.

Getting a bang for the buck at these food paradise finds.

Everything old is new again as classic comfort food favorites become unique mashups, like spaghetti grilled cheese, crab Rangoon french fries, barbacoa stroganoff, chicken and waffle doughnuts, and even a meatball burrito.

Ditching the kitchen for the most amazing dishes made table side; Anne Burrell gets up close and personal with prime rib in Chicago; Richard Blais goes weak in the knees for ice cream made before his very eyes.

Experiencing the famous French dip at Phillipe's; the chicken and waffles at a local favorite called Roscoe's; discovering some of the best tacos in a truck; experiencing a crave-worthy chili dog that comes straight from a train.

Martha Stewart gushes over the most irresistible piece of lemon meringue she's ever had; Simon Majumdar travels to Kentucky for a world-famous avocado dessert; chef Antonia Lofaso goes all out with a perfect puffy pastry known as the Napoleon.

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.

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.

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

The OMG Pretzel Bomb and the Fried King Cake; a Wurstburger and a chocolaty Black Forest Float at the Oktoberfest celebration known as Wurstfest.

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

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

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

Tender kangaroo and delicate Pavlova in Sydney, Australia; hearty meat pies, rich Sunday roasts and Moreton Bay bugs.

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

Andrew Zimmern delights in the flavors of Key West, Fla.; from conch fritters, coconut pink shrimp and fried hogfish sandwiches to toasty Cubanos and quintessential Key lime pie, Key West is full of fresh eats and local ingredients.

The locally grown traditional foods of Dubrovnik, Croatia from spit-roasted lamb and octopus salad to a smoked meat, cabbage and potatoes dish and Dalmatia-style grilled fish.

The OMG Pretzel Bomb and the Fried King Cake; a Wurstburger and a chocolaty Black Forest Float at the Oktoberfest celebration known as Wurstfest.

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

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

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

Tender kangaroo and delicate Pavlova in Sydney, Australia; hearty meat pies, rich Sunday roasts and Moreton Bay bugs.

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

Andrew Zimmern delights in the flavors of Key West, Fla.; from conch fritters, coconut pink shrimp and fried hogfish sandwiches to toasty Cubanos and quintessential Key lime pie, Key West is full of fresh eats and local ingredients.

The locally grown traditional foods of Dubrovnik, Croatia from spit-roasted lamb and octopus salad to a smoked meat, cabbage and potatoes dish and Dalmatia-style grilled fish.

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

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

Rick is the owner of custom bike shop Strokers Dallas, and is throwing a big party to celebrate 20 successful years in business, but while Rick wants a vanilla-flavored chopper cake, his coworkers want much more.

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

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

Florence's classics like rare Florentine steak, thick ribollita soup, original cappuccino, and the world-famous dessert, gelato.

Steak frites and the croque monsieur; baked croissant and baguettes to sweet macaroons and savory crepes.

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

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

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

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

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

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.

Noah visits the Prince William County Fair in Manassas, Va. and tries the Monumental Grilled Cheese and the Chesapeake Bay Poutine; at the Western Fair in London, Ontario, he dives into a Poutine Dog, the Bacaroni Bowl and Cherry Cheesecake Tempura.

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

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 visits the Wilson County Fair in Lebanon, Tenn. and tries Tennessee Hot Chicken and tastes Meme's Meatloaf Sammy; Noah enjoys the Three Little Pigs Melt and tries Buffalo Chicken Stromboli at the Pickaway County Fair in Circleville, Ohio.

Food festivals across the nation; Hawaiian burgers at the Bite of Seattle; slammin' sausages in St. Louis; biggest crawfish boil in Louisiana.

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

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.

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

Seven bakers must create creepy bite-sized monster treats; in the main heat, zombies attack as the bakers try to whip up a zombie dessert that makes the judges hungry for a bite.

Six remaining bakers must make a Halloween mummy dessert using pre-made pie dough; the bakers must create a candy-stuffed, wicked cake based on a Halloween icon.

Things get spookier when the five bakers left in the competition must head to the haunted circus to create a dozen scary clown cake pops; the bakers make frighteningly strange mash-up desserts.

The four remaining bakers create tomb-themed desserts; the bakers make a dessert inspired by the colorful artistry and spirit of Mexico's Dia de los Muertos, or Day of the Dead; the winners move on to the Halloween Baking Championship finale.

The final three bakers must fill a haunted tree with decorated Halloween cookies; the bakers have just six hours to construct a spooky ginger dead house; special guest Duff Goldman stops by; the baker with the most impressive house wins $25,000.

Six remaining bakers must make a Halloween mummy dessert using pre-made pie dough; the bakers must create a candy-stuffed, wicked cake based on a Halloween icon.

Things get spookier when the five bakers left in the competition must head to the haunted circus to create a dozen scary clown cake pops; the bakers make frighteningly strange mash-up desserts.

The four remaining bakers create tomb-themed desserts; the bakers make a dessert inspired by the colorful artistry and spirit of Mexico's Dia de los Muertos, or Day of the Dead; the winners move on to the Halloween Baking Championship finale.

The final three bakers must fill a haunted tree with decorated Halloween cookies; the bakers have just six hours to construct a spooky ginger dead house; special guest Duff Goldman stops by; the baker with the most impressive house wins $25,000.

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

Ali kicks things off in Burlington, VT, with a local favorite, the unique bacon maple wafflini; he hits up a lunch counter that's been around since the 1940s; Ali tries the Macho Man, a sandwich that mashes together a Rueben and patty melt.

Ali Khan searches for the best deals in Philadelphia for breakfast, lunch, dinner and a snack; Ali starts with a local favorite: a scrapple, egg and cheese dip sandwich, then he hunts down roast pork with provolone and spinach for lunch.

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

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.

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.

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

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

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

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

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.

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.

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.

Eye-popping portions and belly-filling bounties of food make these eats totally epic; a seven-meat sandwich, a 2-foot-tall nacho tower, mountainous sundaes, a stuffed turkey leg and huge seafood platters make up the best of the biggest.

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

Iron Chef Symon vs. challenger Chef Yagihashi.

Iron Chef Bobby Flay against Executive Chef Allegretti.

Iron chef Garces against chef Cowan, the first champion on "Chopped.".

Chef Flay competes with chef Hastings.

Chef Symon against chef Izard.

Two iron chefs team up with special guests.

Iron chef Garces against chef Cowan, the first champion on "Chopped.".

Chef Flay competes with chef Hastings.

Chef Symon against chef Izard.

Two iron chefs team up with special guests.

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Flavors from around the world, from New York to Las Vegas to Philadelphia.

Classic dishes are reinvented into something new and unique; brunch at Miami's Eating House; fried chicken dinner with creative sides; turning matzoh balls into gnocchi; Easy Tiger combines a bakery with a beer hall.

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

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

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.

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.

Martha Stewart shows off a beautifully perfect brioche in New York City; Alex Guarnaschelli's favorite lemon bars; Tregaye Fraser has a new take on an old classic in Atlanta.

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.

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.

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.

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

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

Divulging Honolulu's favorite culinary classics; from smoky, tender kalua pig and sweet-tooth-satisfying shaved ice to raw fish poke and a Hawaiian favorite spiked with Spam, there's a bounty of multicultural delights.

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

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

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

Andrew Zimmern 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.

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 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'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 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 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 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 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.

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

Noah Cappe samples ice cream sensations, from sweet to savory; whether the ice cream is piled on top of delicious homemade donuts or snuggling in-between bacon wafers, it will have one begging for more, brain freeze and all.

Host Noah Cappe looks east for inspiration as he explores Asian flavors on the fairgrounds. From classic foods like Shrimp Fried Rice Balls and the Spicy Kaprao Burger, to mashups like the Ube Funnel Cake and the Koagie Dog.

Noah tries the French Toast Bacon Bombs and Maui Cowboy Burger at the San Diego County Fair; Noah visits La Porte County Fair in Indiana for the Port Belly Reuben, Deep Fried Lobster Mac & Cheese and Creampuff Jimmy's original Giant Cream Puffs.

At Magical Winter Lights in Houston, Noah samples fusion favorites, the Torthai and the Koagie Dog; an English menu of Fagin's Fried Shrimp, Scotch eggs and deep fried baklava at Dickens on the Strand in Galveston, Texas.

Eddie Jackson runs down a day full of the best comfort food in the world, starting with an indulgent brioche French toast breakfast and an over-the-top sweet and savory brunch; massive hot dogs and hamburgers.

Eddie Jackson shares a day's worth of foods that are jam-packed and crammed full with the tastiest, most delicious flavors imaginable. These aren't just everyday delicacies - to make this list, foods have to be brimming with the biggest flavors.

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

Noah Cappe samples ice cream sensations, from sweet to savory; whether the ice cream is piled on top of delicious homemade donuts or snuggling in-between bacon wafers, it will have one begging for more, brain freeze and all.

Host Noah Cappe looks east for inspiration as he explores Asian flavors on the fairgrounds. From classic foods like Shrimp Fried Rice Balls and the Spicy Kaprao Burger, to mashups like the Ube Funnel Cake and the Koagie Dog.

Noah tries the French Toast Bacon Bombs and Maui Cowboy Burger at the San Diego County Fair; Noah visits La Porte County Fair in Indiana for the Port Belly Reuben, Deep Fried Lobster Mac & Cheese and Creampuff Jimmy's original Giant Cream Puffs.

At Magical Winter Lights in Houston, Noah samples fusion favorites, the Torthai and the Koagie Dog; an English menu of Fagin's Fried Shrimp, Scotch eggs and deep fried baklava at Dickens on the Strand in Galveston, Texas.

Eddie Jackson runs down a day full of the best comfort food in the world, starting with an indulgent brioche French toast breakfast and an over-the-top sweet and savory brunch; massive hot dogs and hamburgers.

Eddie Jackson shares a day's worth of foods that are jam-packed and crammed full with the tastiest, most delicious flavors imaginable. These aren't just everyday delicacies - to make this list, foods have to be brimming with the biggest flavors.

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

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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 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.

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.

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

Bacon dishes include double trouble meatloaf, peas with bacon, and bacon pecan brownies.

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.

In Baton Rouge, La., pastry chef, Ron Ben-Israel, feasts on a mile-high key lime pie and a Caribbean-inspired brisket melt; in Louisville, Ky., a burger topped with chorizo and the bacon cinna-bomb; in Lexington, Ky., a spicy fried chicken sandwich.

Football legend, Earl Campbell, digs into brisket and peach cobbler at one of Texas' most famous barbecue restaurants; in Cincinnati, a bacon and blue cheese burger; in Kansas City, Mo., inside-out shepherd's pie and beer-infused doughnuts.

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

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.

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

Noah Cappe dives into the fairground for some of the yummiest seafood snacks on the midway.

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

Casey Webb 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 Webb's appetizing adventures take him to Hoboken, N.J.; he munches on homemade mozzarella, takes a bite out of a bagel behemoth and comes face-to-face with a slice of pure fire.

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

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 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.

From saffron-tinted risotto and warming minestrone to impossibly fluffy, fruity panettone, Andrew Zimmern shows how Milan's rich and refined dishes earned a place in the international culinary cannon.

Classics in Edinburgh include a hearty Scottish breakfast, peppery haggis, blue lobster and Scotch whisky.

Andrew Zimmern explores the iconic soul food of the Mississippi Delta; from fried catfish and hush puppies to smothered oxtails and decadent mud pie, the Deep South's down-home dishes soothe the soul.

Andrew Zimmern embarks on the Erie Canal, an engineering marvel that connects some of New York's greatest small towns; chowing down on tomato pie, juicy roast beef sandwiches, chicken rigatoni and fish pulled fresh from Oneida Lake.

Andrew Zimmern explores his adopted home state of Minnesota by following the Paul Bunyan Trail; he samples boiled muskrat, duck stew and bear pastrami; Andrew also takes part in a horseradish harvest and a crayfish boil.

Uncovering the most famous foods in a Peruvian city by the sea.

From Japanese hot pots and hand-crafted lasagna to ice cream made from locally sourced ingredients, Andrew explores San Francisco's culinary history and diversity for a second time.

Andrew heads to Los Angeles to try new creations from the city's experimental young chefs, while he makes sure not to forget about classics such as the brioche breakfast sandwich at Eggslut and Middle Eastern fare at Kismet.

Andrew Zimmern visits his favorite spots in San Diego; he grabs a bite of fresh seafood in Little Italy and authentic Mexican food in Barrio Logan.

Classics in Edinburgh include a hearty Scottish breakfast, peppery haggis, blue lobster and Scotch whisky.

Andrew Zimmern explores the iconic soul food of the Mississippi Delta; from fried catfish and hush puppies to smothered oxtails and decadent mud pie, the Deep South's down-home dishes soothe the soul.

Andrew Zimmern embarks on the Erie Canal, an engineering marvel that connects some of New York's greatest small towns; chowing down on tomato pie, juicy roast beef sandwiches, chicken rigatoni and fish pulled fresh from Oneida Lake.

Andrew Zimmern explores his adopted home state of Minnesota by following the Paul Bunyan Trail; he samples boiled muskrat, duck stew and bear pastrami; Andrew also takes part in a horseradish harvest and a crayfish boil.

Uncovering the most famous foods in a Peruvian city by the sea.

From Japanese hot pots and hand-crafted lasagna to ice cream made from locally sourced ingredients, Andrew explores San Francisco's culinary history and diversity for a second time.

Andrew heads to Los Angeles to try new creations from the city's experimental young chefs, while he makes sure not to forget about classics such as the brioche breakfast sandwich at Eggslut and Middle Eastern fare at Kismet.

Andrew Zimmern visits his favorite spots in San Diego; he grabs a bite of fresh seafood in Little Italy and authentic Mexican food in Barrio Logan.

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The teams create epic stories of the ultimate cat and mouse game.

Cake and sugar artists team up with pyrotechnics experts to create culinary art that screams rock and roll.

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

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

Andrew Zimmern tests his mettle on the trail that brought gold rushers through the treacherous Yukon; eating black bear heart, beaver tail and oil-soaked crackers with the gritty characters who call it home.

Andrew explores the route taken by Pueblo leader Po'pay during the 1680 revolt against the Spanish; along the way, he breaks bread with people who embody the enduring spirit of the Pueblo culture.

Andrew Zimmern eats rotten tomato ketchup, confederate biscuits and ham cake while on the Jesse James trail; he devours crappie ceviche, stewed rabbit, pan-fried pheasant breast, and venison prepared four different ways.

Andrew Zimmern eats like a king in butcher shops, fortresses and farms along Germany's so-called Route 66; Andrew has lots to chew on, including veal breakfast sausage, carp sperm sacs, pancreas stew, udder schnitzel, and grilled goose.

Roger Mooking is letting barbecue pork sandwiches hog the spotlight; Hoodoo Brown Barbeque in Ridgefield, Conn., where they serve a meaty masterpiece loaded with pork belly and pulled pork; Bigmista's Barbecue and Sammich Shop.

Roger visits a church picnic serving nearly four tons of meat; Roger stops by a Wisconsin winery, where they've built a contraption to roast a steer; Roger visits a New England fish festival, where they scorch 300 pounds of shad on upright boards.

Roger Mooking starts at Comfort Farms in Milledgeville, Ga., a nonprofit organization where retired veteran Jon Jackson helps fellow vets adjust to civilian life; a whole mutton seasoned with garlicky rosemary paste and slow-roast cauliflower.

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.

From the Atlantic seaboard to the Pacific coast, down deep in the bayou and high in the Rockies, Roger travels America to reel in the fifteen very best seafood dishes.

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.

The 12 best super-sized dishes; Roger Mooking hangs out with chefs to learn all their secrets for creating ultimate omelets, steaks, sandwiches, seafood platters and more decadent, XXL-sized dishes.

Roger Mooking wraps his hands around fifteen of the best sandwiches, tacos, pizza slices, chicken wings and more; some of the country's best and most creative chefs give a peek inside their kitchens.

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

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

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

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.

Travelling chef Anthony Bourdain heads off on a culinary odyssey from Crete to Ithaca to find out if Greece has the world's healthiest diet.

Tony Bourdain finds himself in Laos, a land with picturesque landscapes and exotic cuisines.

Exploring the intense, local culinary traditions of Spain.

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

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.

Travelling chef Anthony Bourdain heads off on a culinary odyssey from Crete to Ithaca to find out if Greece has the world's healthiest diet.

Tony Bourdain finds himself in Laos, a land with picturesque landscapes and exotic cuisines.

Exploring the intense, local culinary traditions of Spain.

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Wounded Warrior Project is changing the way our nation cares for veterans and helping them thrive for a lifetime. Join Trace Adkins and Dan Nevins to learn about the journeys of four injured veterans and how no warrior is left behind.

The best breakfast sweets from around the country.

Unique takes on childhood favorites.

The stickiest of sticky buns; a coconut cake soaked with syrup; a fried apple pie dipped in spiced caramel; a sundae that's dripping with two different sauces.

The most unique sweet sports in L.A.

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

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

Host Noah Cappe visits California, home to some of the biggest and best fair in America; iconic Big Rib; Churro Dog made by Camille of Fabe's Churros; Chicken Charlie and his mind-blowing All Chicken Taco.

The Iowa State Fair welcomes Noah Cappe with a trio of meaty masterpieces, but it's the Double Dutch Almond Funnel that has everyone jumping with joy; giant Jupiter Burger; spicy Solar Flare; sweet Space Coast Softball.

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.

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

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

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

Roger Mooking travels to North Bend, Ore., and meets up with Don Ivy, Chief of the Coquille Tribe for a traditional tribal feast; in Los Angeles, Roger visits Andy Ricker of Pok Pok La, who divulges the secrets to his famous whole roasted chicken.

Roger samples the smoked ribs at Mary's Old Fashioned Pit Bar-B-Que; Roger meets legendary pit master Helen Turner of Helen's Bar-B-Q in Brownsville, Tenn., and helps her cook pork shoulders, pork ribs and a whole stick of bologna.

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 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.

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.

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.

Host Brad Smith asks the bakers to create a cake featuring aliens and robots in a futuristic battle; the teams must stun judges Eddie Jackson, Ron Ben-Israel and Harry Eastwood with their flavors in a scrumptious showdown.

With only five hours on the clock, three expert baking teams go head to head to create the most sensational monster cakes the judges have ever seen.

Five teams must create a terrifying clown; one team is out.

Teams capture a battle in which a vampire killer slays a vampire.

Teams must capture the moment when a mad scientist's creation goes wrong.

Teams Recreate a romantic yet horrific zombie wedding.

Five teams must create a terrifying clown; one team is out.

Teams capture a battle in which a vampire killer slays a vampire.

Teams must capture the moment when a mad scientist's creation goes wrong.

Teams Recreate a romantic yet horrific zombie wedding.

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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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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.

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.

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.

Adam is in Kent to eat a very special sandwich in Sandwich, before exploring more amazing eats, including Whitstable oysters, traditional fish and chips and a new baked sensation, the cruffin.

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.

Casey Webb's edible expedition takes him to Portland, Maine, for a lobster-topped cheeseburger and a potato-donut-cannoli mashup; the Taco Gigante Challenge: a footlong hard taco packed with ground beef, chicken and carnitas.

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

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

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

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.

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 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.

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.

Heading to Nashville, Tenn., in search of craveworthy comfort food that satisfies the soul, from barbecue to burgers and even a Thai twist on pizza.

Diners live the gooey good life at these restaurants across the nation.

Things are about to get messy in the best way possible; Alex Guarnaschelli travels to Washington, D.C., for a beer-battered burger, while Antonia Lofaso visits Los Angeles to let loose on the fattest sub sandwich ever imagined.

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.

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

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.

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.

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.

Noah Cappe arrives in the Aloha State for the 'Iolani Fair; The school fundraiser fair in Honolulu features Hawaiian-style fried dough in the Malasada Ice Cream Sandwich and Sweet Roll Sliders; two mashups: the Cubano Pizza and the PB and J Dog.

Noah Cappe visits the Nederland Heritage Festival for food and an egg-stravaganza; the Dogwood Festival for an Oh Boy! po'boy sandwich and cocoa bananas.

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

Noah Cappe gets a good start to his day at the Macon County Fair in Illinois with the Big Biscuit. Then, he takes a bite out of street food at the Ninth Avenue Food Festival in NYC and rings in the 4th of July at the Big Butler Fair in Pennsylvania.

From delicate Dungeness crab to succulent shellfish at the raw bars, exploring Seattle's most famous foods; tasty salmon sandwiches, sweet teriyaki, fresh sushi and juicy Seattle-style hot dogs are all on the menu.

New Orleans cuisine with many culinary influences; po'boys and gumbo to oysters Rockefeller and bananas Foster.

Andrew Zimmern digs into the not-to-be-missed unique and exotic foods that define a location, exploring where they came from, how they are prepared, and the right way to eat them.

New England clam chowder and scrod, Boston cream pie and Parker House rolls for Boston's legendary cuisine.

Noah Cappe arrives in the Aloha State for the 'Iolani Fair; The school fundraiser fair in Honolulu features Hawaiian-style fried dough in the Malasada Ice Cream Sandwich and Sweet Roll Sliders; two mashups: the Cubano Pizza and the PB and J Dog.

Noah Cappe visits the Nederland Heritage Festival for food and an egg-stravaganza; the Dogwood Festival for an Oh Boy! po'boy sandwich and cocoa bananas.

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

Noah Cappe gets a good start to his day at the Macon County Fair in Illinois with the Big Biscuit. Then, he takes a bite out of street food at the Ninth Avenue Food Festival in NYC and rings in the 4th of July at the Big Butler Fair in Pennsylvania.

From delicate Dungeness crab to succulent shellfish at the raw bars, exploring Seattle's most famous foods; tasty salmon sandwiches, sweet teriyaki, fresh sushi and juicy Seattle-style hot dogs are all on the menu.

New Orleans cuisine with many culinary influences; po'boys and gumbo to oysters Rockefeller and bananas Foster.

Andrew Zimmern digs into the not-to-be-missed unique and exotic foods that define a location, exploring where they came from, how they are prepared, and the right way to eat them.

New England clam chowder and scrod, Boston cream pie and Parker House rolls for Boston's legendary cuisine.

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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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.

Twelve-year-old Reid is about to celebrate his Bar Mitzvah, which will include one hundred of Reid's closest friends and relatives; his mom and sister want a cake that highlights Reid's talent for music, while Reid and his Dad are all about sports.

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.

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.

Marinated meat kababs; an Egyptian dish with roots to ancient pasta; halwa - a symbolic rosewater-flavored sweet.

Andrew discovers the French and German cuisine of Alsace, France; bursting with rustic flavors and made from farm-fresh local ingredients, the region's specialities range from choucroute garnie to world-renowned foie gras.

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

Uncovering the most famous foods in a Peruvian city by the sea.

Eddie Jackson introduces a barbecue sandwich in Austin, Texas that has the entire town lined up; a sweet and spicy burger creation in Jersey City, N. J.; in Louisville, Ky., a pastrami spiced sandwich and dessert with a refreshing local brew.

In Baton Rouge, La., chef Jay Ducote, introduces a French and Cajun-inspired burger; in St. Louis, toasted ravioli stuffed with burnt ends; in Austin, Texas, a gigantic peach-glazed pork chop and peanut butter mousse pie.

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

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.

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

Noah Cappe 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.

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

Breakfast on a stick at the Sonoma Marin Fair; the Green Goddess; classic cheese curds and the pink taco.

An extra-crispy menu piled high with pork rind brisket nachos, spicy Korean double-fried chicken, authentic British fish and chips, inventive egg rolls, country-fried Wagyu burgers, fried soft-shell crab and some creative cookies.

Craft beers, hurricanes and liquid nitrogen margaritas poured alongside deep-fried lobster mac and cheese; a soaring corned beef sandwich; a surf-and-turf po' boy.

From a 14-pound mountain of nachos and a barbecue sandwich as mighty as the Mississippi to a two-pork punch of a breakfast burrito, these citywide franchises have gone off the chain.

The competition begins with a difficult pre-heat as the eight Halloween bakers weave spider web desserts with creatures inside; wily witch hunter John Henson challenges the bakers to create melting desserts that reveal a Halloween item inside.

In the "Silence of the Yams" pre-heat challenge, bakers make yam desserts that evoke classic scary movie cliches from chainsaws and hockey masks to bloody knives and creepy dolls; bakers create a pumpkin patch out of mini bundt cakes.

A monster has ransacked the kitchen and is on the loose; the bakers work together in the pre-heat challenge to create a 3-D suspect sketch out of pate a choux; the sketch helps puts the monster behind bars but now he's hungry for the main challenge.

It's bridal season for Halloween lovers and since bridal showers often have petit fours, the bakers are creating petit horrors in the pre-heat challenge; in the main heat, each happy couple gets a unique Halloween wedding cake.

Bakers enter the fortune-telling tent at the Circus of Dread in the pre-heat challenge; competitors are tasked with creating tarot card desserts; bakers then enter the Creepy Clown Hall of Fame in the main heat, where they create impressive desserts.

Inspired by a skull man, the bakers enter the graveyard to bring skull desserts to life in the pre-heat; for the main heat, the bakers must create a nightmare cake based on common nightmare themes; the bakers must face their fears to come out on top.

A monster has ransacked the kitchen and is on the loose; the bakers work together in the pre-heat challenge to create a 3-D suspect sketch out of pate a choux; the sketch helps puts the monster behind bars but now he's hungry for the main challenge.

It's bridal season for Halloween lovers and since bridal showers often have petit fours, the bakers are creating petit horrors in the pre-heat challenge; in the main heat, each happy couple gets a unique Halloween wedding cake.

Bakers enter the fortune-telling tent at the Circus of Dread in the pre-heat challenge; competitors are tasked with creating tarot card desserts; bakers then enter the Creepy Clown Hall of Fame in the main heat, where they create impressive desserts.

Inspired by a skull man, the bakers enter the graveyard to bring skull desserts to life in the pre-heat; for the main heat, the bakers must create a nightmare cake based on common nightmare themes; the bakers must face their fears to come out on top.

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.

Promote Energy, vitality & Focus during the day and relaxation, deep sleep and restoration at night. MyMagnesium absorbs significantly better than generic magnesium.

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.

In this compelling investigation, John Walsh delves into OmegaXL and its natural origins. Discover how this innovative supplement can provide relief from joint pain and improve your quality of life, all grounded in extensive research.

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

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

Ali Khan visits Asheville, N.C., and he starts his day off big with a breakfast of fried chicken covered in sausage gravy, accompanied by Southern-sized sides; the booming food truck scene; tasty Thai served up fresh on a homemade bao.

Ali Khan visits Greenville, S.C.; the town boasts hundreds of restaurants and a killer food scene; Ali starts his day off in true Southern fashion with a buttery cathead biscuit and country-fried pork; Ali makes his mark while getting his burger on.

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 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.

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

A pig roast and a surf and turf grill-out; onions and sweet potatoes; Dungeness crabs with chili pepper sauce.

Roger visits a campground with an outdoor kitchen where a feast of lobsters, steamers, mussels and corn is prepared; a family-run lobster pound boils thousands of pounds of lobster over a wood fire; cracking lobsters; lobster salad sandwich.

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.

Roger meets two chefs who own unique outdoor cooking rigs; Aaron Brooks uses a coal-fueled contraption called the Cross Table and he and Roger roast butterflied pork and seafood paella; Roger visits chef Chris Hastings at his restaurant OvenBird.

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

From an entire Thanksgiving dinner stuffed into a pie to the Texas-sized Pumpecapple, these friendly shops across the United States are finding many ways to fill a pie crust.

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

In Portland, a food cart serves up burgers stacked with mozzarella sticks and fried fish; a gravy-smothered doughnut sandwich; a 24-layer chocolate cake; seafood pot pie; meat-and-cheese-covered curly fries.

Chef Symon against chef Nunez.

Iron Chef Zakarian vs chef Sawyer.