One of America's most storied sandwiches gets a historic rethink and a technical do-over, from the oysters to the bread and everything in between.

Alton Brown takes a deep dive on one of the most internet-famous dishes of the decade by way of a famous film from the 1940s; along the way, Alton talks through preserved lemons and homemade harissa.

Alex Guarnaschelli asks chefs to make deli-worthy dishes before completing a grand gesture in the second stakeout; the final stakeout comes down to a difficult decision between two dipped dishes.

Three finalists compete in supermarket-themed challenges for a $25,000 prize. They search for shoppers, forage for fresh produce, and create snacks to impress the judges.

The pressure is on as Alex Guarnaschelli challenges the four chefs to prepare perfect paninis in the parking lot; no one has time to go low and slow to concoct savory stews; the final two chefs look for the right ingredients for crusted dishes.

Alex Guarnaschelli asks the chefs to make beach vacation dishes, but one chef's creation misses the boat; the chefs take a culinary trip to the Midwest with comfort dishes; the final two channel the great outdoors with glamping-style dishes.

Three talented shellfish experts compete over two rounds against one another as well as against Alex.

Chef Alex Guarnaschelli and "Alex vs America" host Eric Adjepong react to the beef battle episode, assessing whether any of the three competing beef pros have what it takes to beat Chef Alex.

Mark's relentless drive to meet his ambitious opening deadline weighs heavily on his staff.

The new store is loaded with customers.

North 44 is asked to cater a huge charity event called The Powerball.

Mark decides to make menu changes and heads south of the border to New York City.

Developing new cookware and cookbook.

North 44 catering is asked to cater a huge charity event.

McEwan caters a small event from a makeshift kitchen in an art gallery.

Jane and Taylor work to create Leila's dream cake of geodes and peacocks.

Wendy and Ashna work to create Piper's dream cake of unicorns and space.

Jane and Stacey work to create Isabella's spooky dream birthday cake.

Tait loves everything about Hollywood and the design for her ultimate birthday cake shows it.

The ladies must prepare a suitable masterpiece for a kid who dreams of Greek myths and legends.

Skilled bakers bring a Viking-and-dragon cake to life.

Bakers compete to build a basketball cake.

Andrew spotlights the desert oasis of Palm Springs; the sunny resort city features new and iconic spots serving up grilled rib eye and bone marrow butter, the popular reuben stacker and the classic date milkshake.

Andrew explores Santa Fe, a town intent on preserving its culture; Native American, Spanish and Mexican traditions converge to form dishes like slow-roasted carne adovada and sopapillas.

With the kids out on the town at a street party, Ree Drummond and Ladd enjoy a night in; they cook surf and turf skewers with Cajun hollandaise, a Romaine wedge salad with loaded ranch dressing and rummy pineapples and cream to keep things sweet.

Ree Drummond is getting ready for two busy days by preparing a variety of make-ahead marvels.

Ree has been stocking up for four make-ahead meals that are as cheap as they are easy to make; her recipes include inexpensive slow cooker teriyaki ribs with quick slaw, Tex-Mex meatballs, BBQ chicken baked potatoes and a cheesy rigatoni pepper bake.

Ree makes a classic cowboy lunch with cheeseburger meatloaf, quick ranch potatoes, spicy green beans, and her chocolate Cow Patty cookies that she wraps to grab and go.

Sunny Anderson does budget entertaining with Easy Rice and Lamb Stuffed Peppers; Jeff Mauro goes Italian with his Summertime Friselle Salad; Geoffrey Zakarian shakes up a classic Bayshore.

The crew has a sauce for every dish; Katie Lee Biegel makes an indulgent blue cheese fondue burger with crunchy potato sticks; Geoffrey Zakarian sauces up salmon with balsamic apricot-ginger marmalade glaze; Jeff Mauro creates buffa-yaki wings.

Alex Guarnaschelli asks chefs to make deli-worthy dishes before completing a grand gesture in the second stakeout; the final stakeout comes down to a difficult decision between two dipped dishes.

Three finalists compete in supermarket-themed challenges for a $25,000 prize. They search for shoppers, forage for fresh produce, and create snacks to impress the judges.

Andrew spotlights the desert oasis of Palm Springs; the sunny resort city features new and iconic spots serving up grilled rib eye and bone marrow butter, the popular reuben stacker and the classic date milkshake.

Andrew explores Santa Fe, a town intent on preserving its culture; Native American, Spanish and Mexican traditions converge to form dishes like slow-roasted carne adovada and sopapillas.

Geoffrey Zakarian brings a fresh crab salad in endive; Sunny Anderson gets herbaceous with green goddess grilled lobster; Jeff Mauro adds some spice with chorizo and shrimp tacos.

Ree Drummond cooks dinner with her sister, Betsy; a stunning spicy blackberry pork loin, a fiery baked pepper mac and cheese, a smoky mango chipotle kale salad, and an icy salted melon margarita.

Ree gets cooking with a bounty of berries in her delicious iced raspberry scones, sweet and savory sticky blueberry wings, and a luxurious blackberry brie grilled cheese. Then, she packs berry goodness into her very grown-up strawberry slush.

Alton Brown journeys through the history and science of popular raw-meat dish steak tartare.

Ancient American grains like amaranth, chia and quinoa are making a comeback due to their versatility and nutritional content and Alton Brown shows how to make the most of these very old kitchen newcomers.

Geoffrey Zakarian brings a fresh crab salad in endive; Sunny Anderson gets herbaceous with green goddess grilled lobster; Jeff Mauro adds some spice with chorizo and shrimp tacos.

Ree Drummond cooks dinner with her sister, Betsy; a stunning spicy blackberry pork loin, a fiery baked pepper mac and cheese, a smoky mango chipotle kale salad, and an icy salted melon margarita.

Ree gets cooking with a bounty of berries in her delicious iced raspberry scones, sweet and savory sticky blueberry wings, and a luxurious blackberry brie grilled cheese. Then, she packs berry goodness into her very grown-up strawberry slush.

With the kids out on the town at a street party, Ree Drummond and Ladd enjoy a night in; they cook surf and turf skewers with Cajun hollandaise, a Romaine wedge salad with loaded ranch dressing and rummy pineapples and cream to keep things sweet.

Ree Drummond is getting ready for two busy days by preparing a variety of make-ahead marvels.

Ree has been stocking up for four make-ahead meals that are as cheap as they are easy to make; her recipes include inexpensive slow cooker teriyaki ribs with quick slaw, Tex-Mex meatballs, BBQ chicken baked potatoes and a cheesy rigatoni pepper bake.

Ree makes a classic cowboy lunch with cheeseburger meatloaf, quick ranch potatoes, spicy green beans, and her chocolate Cow Patty cookies that she wraps to grab and go.

Sunny Anderson does budget entertaining with Easy Rice and Lamb Stuffed Peppers; Jeff Mauro goes Italian with his Summertime Friselle Salad; Geoffrey Zakarian shakes up a classic Bayshore.

The crew has a sauce for every dish; Katie Lee Biegel makes an indulgent blue cheese fondue burger with crunchy potato sticks; Geoffrey Zakarian sauces up salmon with balsamic apricot-ginger marmalade glaze; Jeff Mauro creates buffa-yaki wings.

Anna demonstrates how to make squares.

The basics on making chocolate pastry.

Anna's favorite shortcake desserts.

How to make a simple, then more difficult strudel.

Anna demonstrates how to make pound cake from a classic lemon to more advanced recipes.

How make a steamed pudding.

How to make a classic brioche; over-the-top decadent desert.

Jordan kicks off his St. Louis visit at Guerilla Street Food, which serves up Filipino cuisine with a Midwest riff; Jordan visits The Fountain on Locust; Jordan stops into Gamlin Whiskey House and discovers braised short ribs and tries fried ravioli.

Visiting Butcher and Bee in Nashville, Tenn., for its famous chicken; visiting Mafiaoza Pizzeria for cheesy ravioli sticks and the Last Request pizza; visiting The Treehouse Restaurant for the "best ever" BLT and house-made Tonkatsu Ramen.

Jordan stops into Craftsmen Kitchen and Tap House and tries a zesty scallop ceviche; Jordan visits The Rarebit and tries fried chicken and waffles; Jordan stops at Home Team BBQ and tries pulled-pork nachos and smoked wings with Alabama white sauce.

Jordan visits 5Church, where he bites into his first fried green tomato; he discovers Cajun Asian at Bon Ton and tries spicy cold noodles; Jordan stops by Twisted Soul Cookhouse and Pours and bites into sweet and spicy Candy Coated Wings.

Jordan visits the Pasco Kitchen and Lounge, where he tries slow-roasted pork street tacos and the Pasco Nachos; Jordan visits The Parish Gastropub and has his first taste of frog legs; Jordan visits Dante's Fire, where he tries the Papardelle Diablo.

Jordan learns the secret to his Salumi Pizza at the Hook and Ladder Manufacturing Company; Jordan hits up Sauced BBQ and Spirits for the Dougie, an oversized burger; Jordan visits Chando's Cantina, where he tries the Asada Pambazo.

Jordan makes a stop at Seawolf Public House for a Korean Fried Chicken Sandwich; he grabs a Taiwanese chicken dish and shareable black pepper shrimp at Dragon Gate Bar and Grille; Jordan visits Blind Tiger and tries soft-shell crab with kimchee.

Andrew explores the kaiseki multicourse meal and the comfort food obanzai of Kyoto, Japan.

From classic chilaquiles to Neapolitan pizza and Sonoran hot dogs, Andrew explores the multicultural cuisine of Phoenix.

There are no weaklings in the first battle, as both the bakers and fakers are seasoned enough to sprinkle spice rack seasonings into cream puffs.

The world goes topsy-turvy for the contestants when wine gets poured into their upside-down cakes; the surprise ingredient of seeds plants wild ideas for the bakers and fakers in the second round.

An octagonal cake telescopes into five tiers at the press of a button; a groom obsessed with the Mustang from the movie "Gone in 60 Seconds" requests a replica cake with working headlights; a groom's cake looks like his trusty barbecue smoker.

Something unexpected pops out of a very special cake for a mariachi celebration; Dinosaur World celebrates the 25th anniversary of the movie "Jurassic Park" with a gigantic dinosaur cake that captures an iconic scene from the film.

Larger-than-life cowboy boots have one baker stepping out of her comfort zone to wow a rancher for his surprise birthday party; sculpting the perfect fondant-free buttercream Mexican dress cake; ocean-themed wedding with a scuba tank groom's cake.

A groom's cake with a "Game of Thrones" theme isn't complete without a sculpted ice dragon and an intricately carved Iron Throne; the ultimate block party celebrates Chinese New Year with a smoking, over-the-top cake.

Geoffrey Zakarian brings a fresh crab salad in endive; Sunny Anderson gets herbaceous with green goddess grilled lobster; Jeff Mauro adds some spice with chorizo and shrimp tacos.

Ree Drummond cooks dinner with her sister, Betsy; a stunning spicy blackberry pork loin, a fiery baked pepper mac and cheese, a smoky mango chipotle kale salad, and an icy salted melon margarita.

Ree gets cooking with a bounty of berries in her delicious iced raspberry scones, sweet and savory sticky blueberry wings, and a luxurious blackberry brie grilled cheese. Then, she packs berry goodness into her very grown-up strawberry slush.

Andrew explores the kaiseki multicourse meal and the comfort food obanzai of Kyoto, Japan.

From classic chilaquiles to Neapolitan pizza and Sonoran hot dogs, Andrew explores the multicultural cuisine of Phoenix.

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

Gesine Prado puts together the perfect campfire meal that includes baked mac 'n' cheese finished over the fire, iceberg wedges with bacon, lemon ring and campfire brownies.

Gesine throws a Vermont-style boil for visiting Southern friends, serving low country boil pie with a side of homemade cole slaw and baked fried green tomatoes on the side; the meal is rounded off with a decadent triple chocolate pie for dessert.

Alton Brown has the sauces that will save the seafood dishes.

Cooking tips and history with chef Alton Brown.

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

Gesine Prado puts together the perfect campfire meal that includes baked mac 'n' cheese finished over the fire, iceberg wedges with bacon, lemon ring and campfire brownies.

Gesine throws a Vermont-style boil for visiting Southern friends, serving low country boil pie with a side of homemade cole slaw and baked fried green tomatoes on the side; the meal is rounded off with a decadent triple chocolate pie for dessert.

There are no weaklings in the first battle, as both the bakers and fakers are seasoned enough to sprinkle spice rack seasonings into cream puffs.

The world goes topsy-turvy for the contestants when wine gets poured into their upside-down cakes; the surprise ingredient of seeds plants wild ideas for the bakers and fakers in the second round.

An octagonal cake telescopes into five tiers at the press of a button; a groom obsessed with the Mustang from the movie "Gone in 60 Seconds" requests a replica cake with working headlights; a groom's cake looks like his trusty barbecue smoker.

Something unexpected pops out of a very special cake for a mariachi celebration; Dinosaur World celebrates the 25th anniversary of the movie "Jurassic Park" with a gigantic dinosaur cake that captures an iconic scene from the film.

Larger-than-life cowboy boots have one baker stepping out of her comfort zone to wow a rancher for his surprise birthday party; sculpting the perfect fondant-free buttercream Mexican dress cake; ocean-themed wedding with a scuba tank groom's cake.

A groom's cake with a "Game of Thrones" theme isn't complete without a sculpted ice dragon and an intricately carved Iron Throne; the ultimate block party celebrates Chinese New Year with a smoking, over-the-top cake.

A trio of daughters running a Montreal bakery see bills piling up and work load increasing; their dream of running a profitable family business is hanging by a thread; Steve steps in to transform their menu and throw them a lifeline.

A young couple is desperate to make their Patisserie successful; with a dated menu and a lackluster space, they struggle to get customers through the door.

The chefs serve up some big flavors, along with some big mistakes in the Signature Round; the chefs get the shakes in the Crossfire Round; the chefs flame to please in the Feast of Fire.

The chefs race against time in the Wildfire Round; the Crossfire Round features a potato showdown; the Feast of Fire features an Oktoberfest delight.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

Andrew Zimmern explores the signature dishes of Tahiti; he samples everything from Polynesian ceviche to freshwater shrimp coated in a sweet, coconut curry sauce.

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

Nutritional food.

Sushi.

Alton examines the versatility of vinegar.

Waffles.

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.

A day's worth of foods that are jam-packed, crammed full and superstuffed 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.

Indulgent in every bite, these dishes range from drool-worthy, savory and sumptuous meals to mouthwatering, sticky, sweet and syrupy desserts; every one of them is completely covered in the best sauces, gravies and syrups ever imagined.

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

Gesine Prado puts together the perfect campfire meal that includes baked mac 'n' cheese finished over the fire, iceberg wedges with bacon, lemon ring and campfire brownies.

Gesine throws a Vermont-style boil for visiting Southern friends, serving low country boil pie with a side of homemade cole slaw and baked fried green tomatoes on the side; the meal is rounded off with a decadent triple chocolate pie for dessert.

Andrew Zimmern explores the signature dishes of Tahiti; he samples everything from Polynesian ceviche to freshwater shrimp coated in a sweet, coconut curry sauce.

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

Andrew tastes pig appendix and raw turtle testicle; hunting feral hogs and brewing ancestral pot likker.

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

Martha Stewart tries flame-grilled wagyu; Guy Fieri shows where to get his favorite meaty burrito; Bobby Flay teaches how to make the perfect rib-eye, Alex Guarnaschelli shares her meat lasagna recipe; Anne Burrell's showstopping crown of pork.

Alton Brown discusses how to get dates into culinary life, including three recipes for the 1960s classic Devils on Horseback and a very sticky toffee pudding.

Alton Brown resuscitates the languishing tradition of the icebox or refrigerator cake, these no-bake cakes were all the rage in the 1950s, but they're ready for a pastry redux.

Andrew tastes pig appendix and raw turtle testicle; hunting feral hogs and brewing ancestral pot likker.

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

Martha Stewart tries flame-grilled wagyu; Guy Fieri shows where to get his favorite meaty burrito; Bobby Flay teaches how to make the perfect rib-eye, Alex Guarnaschelli shares her meat lasagna recipe; Anne Burrell's showstopping crown of pork.

Nutritional food.

Sushi.

Alton examines the versatility of vinegar.

Waffles.

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.

A day's worth of foods that are jam-packed, crammed full and superstuffed 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.

Indulgent in every bite, these dishes range from drool-worthy, savory and sumptuous meals to mouthwatering, sticky, sweet and syrupy desserts; every one of them is completely covered in the best sauces, gravies and syrups ever imagined.

Fukuburger truck fuses Japanese flare with American classics; Soul Patrol truck does southern fried chicken.

Sushi at the Jogasaki truck, Japanese cuisine with a Mexican twist; Opal's Thai Truck in Honolulu, Hawaii sampling their Pad Thai, Penang curry and drunken noodles; special ingredient, the New Mexican hatch chili; stuffed chicken wings.

A variety of Italian deli delights at Rosa's Bella Cucina in Burbank; dim sum at the Tasty Bunz truck; cupcakes in Orlando at the Yum Yum truck; fish tacos in Hawaii at Camille's on Wheels.

The Bone In Barbecue Truck smokes its meats for at least 14 hours; French-Asian fusion cracklin-duck herb sandwich' at the Dim-Ssam-a-Go-Go truck in Miami; Filipino fusion; mac 'n' cheese and a swordfish dish with shrimp and grits.

Philly cheese-steak sandwich; Filipino rice plates; Mr Good Stuff's arepas; Venezuelan tacos; bacon foie-gras waffle and piri piri chicken.

Alligator jambalaya; bread pudding; The Latin burger truck; The Shrimp Pimp; po boy sandwich; drunken shrimp taco; Italian feast.

In San Francisco the Brass Knuckle Truck serves music themed dishes.

Scorpion pizza loaded with edible insects; deep fried butter; hot beef sundae; deep fried mac & cheese; saltwater taffy; chicken tinga masala tostada.

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.

King's Court Conch Fritters; deep-fried peanut butter and jelly brownie bites; fried green tomato BLT; Cookies and Cream Sandwich; deep-fried cheesesteak; Outlaw Fries; the enormous Suicide Taco.

Noah visits the Kentucky Derby Festival for a pizza called the Kentucky Hot Brown; Ozark-style loaded fries; funnel cake with pumpkin; fried cookie dough; Noah arrives at the South Texas State Fair to enjoy The Swamp Thing and Hush Kitties.

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 visits the Louisiana Crawfish Festival for seafood and sweets; Noah arrives in Porterville, California, for a fork-free feast of savory funnel cake, deep fried pizza and inside-out pineapple upside down cake on a stick.

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.

Andrew Zimmern explores the cuisine of Merida, Mexico; he tries traditional slow-roasted pork, pork-stuffed cheese balls in Yucatan sauces and much more.

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.

Adam Richman heads to the Eagles deli and takes on its famous burger challenge during a visit to Boston.

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

Adam takes on the Acme Oyster challenge with 180 oysters; massive Po' boys at Mother's restaurant; succulent seafood.

Adam Richman travels to Portland, Ore., to take on the Great Balls of Fire Challenge: five habanero chili cheese fritters drenched in habanero hot sauce.

Roger Mooking cruises the Florida coastline looking for two fiery cookouts that bring the heat; he visits chef Marcel Vizcarra, owner of modern Peruvian eatery Llama Restaurant in St. Augustine, Fla., to check out an ancient Peruvian-style pit roast.

Roger 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 visits two caterers in the South who specialize in live-fire cookouts; Argentinian grill master Mariano Cebrián in Chattanooga, Tenn.; Roger meets Chef Kristian Niemi of Honey River Catering in Columbia, S.C.

Roger visits two Texas pitmasters who give breakfast a wake-up call by adding barbecue; Guess Family Barbecue restaurant in Waco and Derek Allan's Texas BBQ in Fort Worth.

Andrew tastes pig appendix and raw turtle testicle; hunting feral hogs and brewing ancestral pot likker.

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

Martha Stewart tries flame-grilled wagyu; Guy Fieri shows where to get his favorite meaty burrito; Bobby Flay teaches how to make the perfect rib-eye, Alex Guarnaschelli shares her meat lasagna recipe; Anne Burrell's showstopping crown of pork.

Andrew Zimmern explores the cuisine of Merida, Mexico; he tries traditional slow-roasted pork, pork-stuffed cheese balls in Yucatan sauces and much more.

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.

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

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

Andrew Zimmern reveals Munich's heartiest dishes, including schnitzel, spaetzle and cake; he turns to Zurich for indulgent comfort foods like warm, gooey fondue and Swiss chocolate.

First the pandemic, then the zombies, then the nukes and now: desolation and a giant dinosaur-thing.

Alton Brown dives into the world of dried seaweeds and makes a case for why they should be in every pantry.

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

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

Andrew Zimmern reveals Munich's heartiest dishes, including schnitzel, spaetzle and cake; he turns to Zurich for indulgent comfort foods like warm, gooey fondue and Swiss chocolate.

Adam Richman heads to the Eagles deli and takes on its famous burger challenge during a visit to Boston.

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

Adam takes on the Acme Oyster challenge with 180 oysters; massive Po' boys at Mother's restaurant; succulent seafood.

Adam Richman travels to Portland, Ore., to take on the Great Balls of Fire Challenge: five habanero chili cheese fritters drenched in habanero hot sauce.

Roger Mooking cruises the Florida coastline looking for two fiery cookouts that bring the heat; he visits chef Marcel Vizcarra, owner of modern Peruvian eatery Llama Restaurant in St. Augustine, Fla., to check out an ancient Peruvian-style pit roast.

Roger 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 visits two caterers in the South who specialize in live-fire cookouts; Argentinian grill master Mariano Cebrián in Chattanooga, Tenn.; Roger meets Chef Kristian Niemi of Honey River Catering in Columbia, S.C.

Roger visits two Texas pitmasters who give breakfast a wake-up call by adding barbecue; Guess Family Barbecue restaurant in Waco and Derek Allan's Texas BBQ in Fort Worth.

John travels to Toronto, Ontario, to study Royal Thai cuisine and tries a bright blue dumpling; he then heads to Marathon, Fla., to sample a variation of the state's famous dessert.

John goes to the Walt Disney World Resort in Florida to sink his teeth into some dishes; John then takes himself out for dinner at a burger joint in Toronto, ON, followed by trying Mexican food in Tucson, Ariz.

John heads to the heart of Canada to taste the flavor of Saskatoon, SK's Asian fusion; he then takes off to Seattle, Wash., to dip his spoon into some French cuisine; lastly, he jets to Charlottetown, PEI, for a Maritime taste sensation.

John checks a pancake palace off his list in New Jersey with a mouthwatering savoury fried chicken and cheddar stack.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

John goes to Miami, FL for a Puerto Rican feast; he heads to Tucson, AZ to meet the family behind the Tex-Mex masterpiece that is the chimichanga; he sinks his teeth into classic West Coast fish and chips in Victoria, B.C.

Renowned pastry chef, master chocolatier and entrepreneur Steve Hodge works with beloved design guru Tiffany Pratt.

After 10 years in business, Lesley and her partner Jordan struggle to find work-life balance at OMG Baked Goodness in Toronto.

The gang creates kitchen-warming recipes; Chef Franco Noriega puts a new spin on a classic protein with his Peruvian chicken; getting holiday-ready with tips on prepping a baking pantry, seasonal ideas for the home and innovative hostess gifts.

The Kitchen hosts a star-studded Thanksgiving with Nancy Fuller and Valerie Bertinelli, complete with a lemon and herb roasted turkey, a root vegetable one-dish side and mac and cheese; the kitchen helpline is open for Turkey Day questions.

Ree Drummond serves up a series of dinners, starting with a steak frites salad mash-up with speedy hollandaise and one-pot Cajun Alfredo; she whips up shortcut egg roll bowls and jalapeño pineapple pizza.

Ree prepares impressive dinner entrées including seared strip steak with jalepeño cream sauce, one-pan garlic butter shrimp penne, lighter braised greens and make-ahead tiramisu cheesecake cups.

It's all about pregame prep as Ree Drummond scores big with drip beef meatballs to pile into rolls and BBQ pulled chicken for lighter lettuce wraps; she makes fan-favorite homemade mini pizza bagels and mashes up a dessert dream team for brookies.

Ree Drummond takes chocolate over the top for her friends and family; for girls' night, she makes dulce de leche pots de crème and white chocolate strawberry martinis; she bakes speedy saucepan chocolate cookies and a classic chocolate cobbler.

Double Trouble Philly Cheesesteaks, Houston's Pink Box and Pit King BBQ cook their best dishes for chef Eddie in the hopes that he gives one of them the opportunity to go head-to-head against his three resident food trucks.

Antojitos BoriNic, Heffernan BBQ and Rosalyn's Hot Chicken ready their best dishes for chef Eddie in the hopes that he gives one of them the opportunity to go head-to-head against his three resident food trucks.

Louise's Country Kitchen, What the Philly and Nom Tom Bot cook their best dishes for chef Eddie in the hopes that he gives one of them the opportunity to go head-to-head against his three resident food trucks.

In the season finale, the trucks cook their best dishes for chef Eddie in the hopes that he gives one of them the opportunity to go head-to-head against his three resident food trucks and has what it takes to stay at Rosehill.

The chefs appear in Las Vegas to begin their grueling six-week job interview for the title of head chef at the Flamingo Resort and Casino.

Andrew Zimmern explores the incredibly diverse food scene in California's East Bay area; he samples Chinese dim sum, Indian panipuri, American soul food, and Mexican tacos.

Andrew Zimmern takes a culinary tour of Aruba, where the climate is as warm as the people; he indulges in local favorites such as hearty Dutch pea soup, comforting yet elegant seafood cazuela and sweet, buttery cashew cake.

Alex Guarnaschelli asks chefs to make deli-worthy dishes before completing a grand gesture in the second stakeout; the final stakeout comes down to a difficult decision between two dipped dishes.

Andrew tastes pig appendix and raw turtle testicle; hunting feral hogs and brewing ancestral pot likker.

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

Alton Brown reveals the best way to cook fish by putting it back in the water inside a bag.

Alton's cold brew opens all-new dimensions of coffee enjoyment.

Alex Guarnaschelli asks chefs to make deli-worthy dishes before completing a grand gesture in the second stakeout; the final stakeout comes down to a difficult decision between two dipped dishes.

Andrew tastes pig appendix and raw turtle testicle; hunting feral hogs and brewing ancestral pot likker.

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

Double Trouble Philly Cheesesteaks, Houston's Pink Box and Pit King BBQ cook their best dishes for chef Eddie in the hopes that he gives one of them the opportunity to go head-to-head against his three resident food trucks.

Antojitos BoriNic, Heffernan BBQ and Rosalyn's Hot Chicken ready their best dishes for chef Eddie in the hopes that he gives one of them the opportunity to go head-to-head against his three resident food trucks.

Louise's Country Kitchen, What the Philly and Nom Tom Bot cook their best dishes for chef Eddie in the hopes that he gives one of them the opportunity to go head-to-head against his three resident food trucks.

In the season finale, the trucks cook their best dishes for chef Eddie in the hopes that he gives one of them the opportunity to go head-to-head against his three resident food trucks and has what it takes to stay at Rosehill.

Bakers create a delicious ice cream-sundae cake.

A personalized soccer jersey and trophy in a birthday cake.

Making a written novel into a birthday cake.

An extreme birthday cake design challenges Sam and Kristen.

Bakers are tasked with creating a towering all-green cake, with a minimum of seven layers.

All-Star bakers Daneet and Adjoa are given the task of bringing 8-year-old Vivienne's disco rainbow unicorn cake to life.

Regulars are invited to celebrate the opening of the patio.

Mark competes against other chefs and food critics.

Mark caters a beach wedding.

The last time McEwane catered in wine country, it was a total disaster.

Guy Fieri summons his buddy Noah Cappe to join forces with chefs Joe Sasto and Aarti Sequeira and explore the restaurants of Port St. Lucie, Florida; they dive into Japanese, Jamaican, Cuban, Greek and American favorites.

Guy Fieri sends his buddy Noah Cappe along with chefs Tiffani Faison and Jet Tila to hit the restaurant scene in Davis, California. They visit bicycle-friendly eateries and high-end sushi joints to find the best food in town.

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

Andrew Zimmern finds out that there's a lot more than meat and potatoes on the table in Iowa; Pork brains with spring onion kimchi; a stew made from a sheep's head.

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

A fish dish made with ambergris; charcuterie that includes duck heart pate; a soup that smells like a dead body.

Chef Anne Burrell pushes the seven remaining chefs to the limit with a challenge to make a dish using the nopal cactus.

Chef Anne Burrell gets the chefs cooking with a larger-than-life ingredient; dinner service takes place at the world-renowned Mr. Chow at Caesars Palace; candidates add a theatrical flair to their dishes.

Tensions rise when the five remaining chefs fail to impress Chef Anne Burrell, the only path for redemption is to kill it at Giada De Laurentiis' restaurant, Giada, at The Cromwell Hotel and Casino.

The four remaining chefs attempt to redeem themselves in the eyes of Chef Burrell; Dinner service at the restaurant Guy Savoy requires the most precise and inspired performance of their lives.

Three chefs remain, but one job interview will end after the first test and only the final two will meet the Caesars Executives in the Caesars Board Room to make their case.

Andrew Zimmern explores the international flavors of the Bronx, N.Y.; Italian-influenced bites; dry-aged pork sausage; spicy Jamaican meat pastries.

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

Adam returns to Durham, N.C., for burgers, barbecue and to recruit a team for the Doughman Challenge relay race.

Adam Richman journeys to Charleston, S.C., for oysters served by a shovel, a fried chicken sandwich smothered in sausage gravy and a spicy tuna sushi challenge.

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

Bone marrow isn't just for fancy gastropubs; Alton Brown delivers everything people need to know to enjoy God's butter at home.

Alton Brown dives into the history, science and technique of making bagels at home.

Adam returns to Durham, N.C., for burgers, barbecue and to recruit a team for the Doughman Challenge relay race.

Adam Richman journeys to Charleston, S.C., for oysters served by a shovel, a fried chicken sandwich smothered in sausage gravy and a spicy tuna sushi challenge.

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

Chef Anne Burrell pushes the seven remaining chefs to the limit with a challenge to make a dish using the nopal cactus.

Chef Anne Burrell gets the chefs cooking with a larger-than-life ingredient; dinner service takes place at the world-renowned Mr. Chow at Caesars Palace; candidates add a theatrical flair to their dishes.

Tensions rise when the five remaining chefs fail to impress Chef Anne Burrell, the only path for redemption is to kill it at Giada De Laurentiis' restaurant, Giada, at The Cromwell Hotel and Casino.

The four remaining chefs attempt to redeem themselves in the eyes of Chef Burrell; Dinner service at the restaurant Guy Savoy requires the most precise and inspired performance of their lives.

Polynesian fare-gone Southern at Atomic Tiki; duck confit fried rice; mind-blowing bread pudding made from award-winning biscuits.

The secret behind mouthwatering fried chicken; a former speakeasy that offers late-night diners a tempting flight of savory waffle cones; Crave Dessert Bar for their best-selling flaming molten lava cake.

Jordan Andino travels to Washington, D.C., for a truly capital late-night experience; a cheesy pimento burger at EatBar; a Hong Kong sweet treat at Tiger Fork; the famous Porchetta Sandwich at The Passenger.

Korean Tacos and a surprise sweet at Moonshine 152; beer-infused Chicago-style corn dogs; late-night, crowd-pleasing nachos; a secret burger is so mysterious, it's not even on the late-night menu.

Jordan Andino heads up Canada's east coast to check out Halifax, Nova Scotia; one of the best grilled cheese sandwiches he's ever had; a mix of Chinese and Mexican dishes; a dessert place so secret he'll need a password to get in; peanut butter pie.

Colombian cuisine at Super Rico Colombian Bistro; Southern food with a meat-free twist; BBQ Pulled Jackfruit sandwich; doughnut-burger mashup known as the Cronie Burger.

The chefs showcase their heritage and bring the heat; the Feast of Fire ignites the flavors of Jamaica.

The remaining three chefs compete in a final battle on the barbeques.

Renowned pastry chef, master chocolatier and entrepreneur Steve Hodge works with beloved design guru Tiffany Pratt to reinvigorate North American bakeries on the brink of losing it all.

At Bread and Batter, a family-run Filipino bakery, Mom Tess and Daughter Erin struggle with organization and leadership; Steve helps the family resolve their tension, add new items to their menu and stay true to their Filipino roots.

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

From clams to lobster rolls, Andrew finds Martha's Vineyard's best dishes.

Four chefs wing it and no one knows what they'll make; Alex Guarnaschelli challenges the chefs to claim a pizza in the parking lot; the two finalists try to impress the judges with their diner desserts.

Four chefs pound the parking lot pavement to fry sandwiches; Alex Guarnaschelli demands dishes with contradictions.

Chef Alex Guarnaschelli kicks back with chef Eric Adjepong to watch as three chocolatiers take on tough chocolate challenges in the "Alex vs America" kitchen and try to impress judges Valerie Gordon and Jonathan Grahm.

Chef Alex Guarnaschelli and "Alex vs America" host Eric Adjepong follow along as three chefs specializing in noodles take on two fierce rounds of cooking; they react to the competitors' dishes and the decision of judges Evan Funke and Jet Tila.

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

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

From dim sum to congee to roast goose, Andrew Zimmern finds out just what makes Hong Kong's restaurants, street carts, and noodle houses such delicious destinations; Tokyo is a world leader in everything from finance to technology, and food.

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

From clams to lobster rolls, Andrew finds Martha's Vineyard's best dishes.

Alex Guarnaschelli asks four chefs to make plates that stick to the ribs before they lighten things up with detox dishes; the two final competitors delve back into the parking lot to deliver decadent desserts.

Alex Guarnaschelli asks chefs to make deli-worthy dishes before completing a grand gesture in the second stakeout; the final stakeout comes down to a difficult decision between two dipped dishes.

Lactic acid bacteria puts good eats on the table.

Alton Brown takes on bibimbap, the famed mixed rice dish of Korea.

Alex Guarnaschelli asks four chefs to make plates that stick to the ribs before they lighten things up with detox dishes; the two final competitors delve back into the parking lot to deliver decadent desserts.

Alex Guarnaschelli asks chefs to make deli-worthy dishes before completing a grand gesture in the second stakeout; the final stakeout comes down to a difficult decision between two dipped dishes.

Four chefs wing it and no one knows what they'll make; Alex Guarnaschelli challenges the chefs to claim a pizza in the parking lot; the two finalists try to impress the judges with their diner desserts.

Four chefs pound the parking lot pavement to fry sandwiches; Alex Guarnaschelli demands dishes with contradictions.

Chef Alex Guarnaschelli kicks back with chef Eric Adjepong to watch as three chocolatiers take on tough chocolate challenges in the "Alex vs America" kitchen and try to impress judges Valerie Gordon and Jonathan Grahm.

Chef Alex Guarnaschelli and "Alex vs America" host Eric Adjepong follow along as three chefs specializing in noodles take on two fierce rounds of cooking; they react to the competitors' dishes and the decision of judges Evan Funke and Jet Tila.

McEwan teams up with chef Jamie Kennedy to cater a massive charity event for the Canadian Olympic Committee.

One of McEwan's most prized clients hire him to cater their 1200 person Christmas party.

Both of McEwen's busy restaurants get slammed for two weeks when the city's promotional dining event draws thousands of extra customers through the doors.

McEwan caters a fundraising dinner for the National Ballet in a condo kitchen.

Mark McEwan competes with go-go dancers and a champagne pouring angel at a unique wedding for Indy race car driver, Marty Roth.

Catering a charity dinner with lamb.

McEwan is the first caterer to break in the Canadian Opera Company as they unveil their brand new, world-class facility.

A Fairyland cake offers three different flavours, a crocodile, and a fairy house with magic exploding from the top.

A cake with a medieval theme does double duty as a tribute to a family's beloved pets.

Competitive gymnast Paige has designed an over-the-top cake as an ode to her favourite sport.

A second grader loves skateboarding and asks for a skateboarding skeleton cake.

Chase has created a cake starring his cat, complete with an over-sized version of his cat battling a city full of people.

Bakers Jane and Umie are tasked with making hockey cake dreams come true.

7-year-old Penelope's cake design is a combination of music, butterflies, and the colour pink.

Andrew celebrates Pennsylvania Dutch favorites, like shoofly pie.

Andrew explores the bounty of New Hampshire's coastal waters.

Ree Drummond is hoping to score big with dinner for the boys after quarterback training.

Ree Drummond is saying thanks with chocolate, appreciating people on her very own Chocolate Appreciation Day.

At the end of the workday, Ree Drummond and her team are having a casual office-warming party at their new space in town.

Ree Drummond is making a special meal to deliver to Beverly, the curator of the Drummond family's historic home and museum.

The hosts are making dishes they've never done before; Geoffrey Zakarian shares his chicken cacciatore; Katie Lee Biegel does an open-faced tuna melt; Alex Guarnaschelli creates a juicy peach Melba cocktail.

Katie Lee Biegel reveals her cheesy, soft and crunchy drive-thru taco; Jeff Mauro grills up his sweet and smoky baked bean dog; Sunny Anderson goes meatless with a six-ingredient eggplant delight.

Alex Guarnaschelli asks four chefs to make plates that stick to the ribs before they lighten things up with detox dishes; the two final competitors delve back into the parking lot to deliver decadent desserts.

Alex Guarnaschelli asks chefs to make deli-worthy dishes before completing a grand gesture in the second stakeout; the final stakeout comes down to a difficult decision between two dipped dishes.

Andrew celebrates Pennsylvania Dutch favorites, like shoofly pie.

Andrew explores the bounty of New Hampshire's coastal waters.

Katie Lee Biegel puts a seasonal spin on zucchini basil hush puppies; Geoffrey Zakarian and Sunny Anderson celebrate Shark Week with great white negronis and shark bark.

Ree is making a well-earned lunch for Ladd and his new cowgirl, Paige, who are out shipping cattle; pasta with pancetta and corn; lemon pepper chopped salad; individual skillet focaccia; easy chocolate orange ice cream.

Ree Drummond cooks dinner with her sister, Betsy; a stunning spicy blackberry pork loin, a fiery baked pepper mac and cheese, a smoky mango chipotle kale salad, and an icy salted melon margarita.

Not all great breads come from the oven; Alton Brown takes on two very different fried breads, each with a twist.

Grilling tuna on a chimney charcoal starter; avoiding fake soy sauce; tuna steaks. Host: Alton Brown.

Katie Lee Biegel puts a seasonal spin on zucchini basil hush puppies; Geoffrey Zakarian and Sunny Anderson celebrate Shark Week with great white negronis and shark bark.

Ree is making a well-earned lunch for Ladd and his new cowgirl, Paige, who are out shipping cattle; pasta with pancetta and corn; lemon pepper chopped salad; individual skillet focaccia; easy chocolate orange ice cream.

Ree Drummond cooks dinner with her sister, Betsy; a stunning spicy blackberry pork loin, a fiery baked pepper mac and cheese, a smoky mango chipotle kale salad, and an icy salted melon margarita.

Ree Drummond is hoping to score big with dinner for the boys after quarterback training.

Ree Drummond is saying thanks with chocolate, appreciating people on her very own Chocolate Appreciation Day.

At the end of the workday, Ree Drummond and her team are having a casual office-warming party at their new space in town.

Ree Drummond is making a special meal to deliver to Beverly, the curator of the Drummond family's historic home and museum.

The hosts are making dishes they've never done before; Geoffrey Zakarian shares his chicken cacciatore; Katie Lee Biegel does an open-faced tuna melt; Alex Guarnaschelli creates a juicy peach Melba cocktail.

Katie Lee Biegel reveals her cheesy, soft and crunchy drive-thru taco; Jeff Mauro grills up his sweet and smoky baked bean dog; Sunny Anderson goes meatless with a six-ingredient eggplant delight.

Anna demonstrates how to make upside down cake from simple to more advanced techniques.

How to make desserts that feature nuts.

Gluten-free desserts without conventional wheat flour.

How to make shortbread cookies.

How to make sticky buns.

Anna demonstrates how to make scones and biscuits from simple to more advanced recipes.

Anna demonstrates how to make a fruit pie.

Jordan heads to Calgary, Alberta, where he experiences authentic tacos, chef Mike Pigot's weekly wing specials at Home and Away, a menu of Korean small plates, and a sweet and salty dessert.

Colorado-inspired appetizers, including elk lettuce wraps and salmon tostadas; a Lamb Loco Moco hamburger for dinner at Euclid Hall; Humble Pie, where homemade pies and milkshakes collide.

Jordan Andino is in Milwaukee to sample the city's cheesiest offerings, including a beer cheese-laden Wisco Burger, a cheesy spin on a classic dessert and the best sausages in the city.

Jordan Andino checks out the food scene after dark in San Antonio, where his first stop is The Hoppy Monk for rabbit barbacoa tacos; Texas-style fried chicken with plenty of inventive twists; a sweet dessert at Toro Kitchen and Bar.

Jordan Andino starts his night in Philadelphia at the Taproom on 19th, learning the secrets behind the city's most popular wings; meatloaf unlike any other; a Mexican-style, brownie-laden sundae at La Calaca Feliz.

Coconut crab buns at Dullboy in Jersey City, N.J.; Filipino-style short ribs; the biggest bread pudding and a bit of local history at the Antique Bar & Bakery in Hoboken, N.J.

Tex-Mex eats with rock 'n' roll style; a Japanese salmon dish that is a great way to end any night; a sweet slice of the islands at Laylow Brewery, where Young Animal makes dessert with Trinidadian flair.

Andrew Zimmern explores the cuisine of Sitka, Alaska, where the preparation of iconic Alaskan staples like king salmon, venison and rockfish has evolved with finesse.

Andrew Zimmern shares the best of weird and wild Portland, Ore., a city whose personality is apparent in its food culture; local favorites include boozy doughnuts, Thai fish sauce chicken wings and even crawfish boils.

The competition gets more complex during the parfait challenge, as velvety parfaits must mingle with earthy beetroot; bakers and fakers feel the wrath of the judges during the grape challenge.

Host Lorraine Pascale and judges Robert Irvine and Daphne Oz dangle the $10,000 prize like a carrot on a stick when carrot cake must be freshened up with lime in the first round.

Frosted Art Bakery artists roll up their sleeves to create a five-foot alligator cake; Society Bakery shows its appreciation for one of Dallas' finest with a police badge cake; Dylan Humphrey crafts a giant golf cart cake.

Wunderkind Dylan Humphrey builds a five-foot-tall oil derrick cake for a groom who works on an oil rig.

A veteran's family is celebrated with a tank cake so accurate it rivals its 11-ton counterpart; a baker creates a look-alike cake for a wine-and-cheese festival; a groom's cake gives new meaning to the phrase "gone fishin'.".

A baker builds a six-foot cake for a Bollywood-themed fundraiser that includes cakes within cakes; the Dude may abide but he also shows up as an awesome groom's cake; a giant egg cake is intricately adorned on both the outside and inside.

Katie Lee Biegel puts a seasonal spin on zucchini basil hush puppies; Geoffrey Zakarian and Sunny Anderson celebrate Shark Week with great white negronis and shark bark.

Ree is making a well-earned lunch for Ladd and his new cowgirl, Paige, who are out shipping cattle; pasta with pancetta and corn; lemon pepper chopped salad; individual skillet focaccia; easy chocolate orange ice cream.

Ree Drummond cooks dinner with her sister, Betsy; a stunning spicy blackberry pork loin, a fiery baked pepper mac and cheese, a smoky mango chipotle kale salad, and an icy salted melon margarita.

Andrew Zimmern explores the cuisine of Sitka, Alaska, where the preparation of iconic Alaskan staples like king salmon, venison and rockfish has evolved with finesse.

Andrew Zimmern shares the best of weird and wild Portland, Ore., a city whose personality is apparent in its food culture; local favorites include boozy doughnuts, Thai fish sauce chicken wings and even crawfish boils.

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

Gesine Prado throws a twilight backyard birthday party for her husband, Ray, and she fills the table with both savories and sweets.

Turkey pot pie with a biscuit crust; broccoli salad with baked croutons; for dessert, a roasted plum shortcake and maple shortbread cookies.

Storing, preparing, cooking and eating artichokes.

Making the most of strawberry season.

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

Gesine Prado throws a twilight backyard birthday party for her husband, Ray, and she fills the table with both savories and sweets.

Turkey pot pie with a biscuit crust; broccoli salad with baked croutons; for dessert, a roasted plum shortcake and maple shortbread cookies.

The competition gets more complex during the parfait challenge, as velvety parfaits must mingle with earthy beetroot; bakers and fakers feel the wrath of the judges during the grape challenge.

Host Lorraine Pascale and judges Robert Irvine and Daphne Oz dangle the $10,000 prize like a carrot on a stick when carrot cake must be freshened up with lime in the first round.

Frosted Art Bakery artists roll up their sleeves to create a five-foot alligator cake; Society Bakery shows its appreciation for one of Dallas' finest with a police badge cake; Dylan Humphrey crafts a giant golf cart cake.

Wunderkind Dylan Humphrey builds a five-foot-tall oil derrick cake for a groom who works on an oil rig.

A veteran's family is celebrated with a tank cake so accurate it rivals its 11-ton counterpart; a baker creates a look-alike cake for a wine-and-cheese festival; a groom's cake gives new meaning to the phrase "gone fishin'.".

A baker builds a six-foot cake for a Bollywood-themed fundraiser that includes cakes within cakes; the Dude may abide but he also shows up as an awesome groom's cake; a giant egg cake is intricately adorned on both the outside and inside.

Tanya needs Steve's help to save her bakery cafe, Steve shows her how to raise her sales by creating new products with local ingredients.

Self-taught Felicia has expanded her successful home-based cake business into a full-scale Toronto bakery, but the customers just aren't coming; she needs Steve's help to gain the professional baking skills she didn't learn online.

The chefs are fired up to create unique signature dishes in the wildfire round; the crossfire round brings the heat; the judges are treated to breakfast for dinner in the final round.

The three competing Executive Chefs are lit up and ready to grill in the Wildfire Round; one chef gets juiced in the Crossfire Round and judges Nicole Gomes, Sarah Grueneberg and Amy Mills sit down to a fancy, flame-kissed feast.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

John heads to a BBQ spot in Phoenix, Ariz., followed by a culinary party in Miami, Fla.; he then dives into the heart of soul food in Savannah, Ga., where he discovers how they make peach cobbler in the Peach State.

In Kelowna, BC, John learns about unique flavor combos like nori wrapped halibut made with local ingredients; he then visits Toronto for authentic seafood paella.

John heads off the beaten path for the best tasting Black Forest donuts in Beaumont, Alberta; John gets the low-down on some award-winning pizzas coveted for their addictive white sauce in Toronto.

John's Okanagan-bound for a unique brunch experience in Kelowna, BC to try an incredible peanut butter and scrambled egg combo; John jets off to Edmonton, AB to get a taste of hand-made pretzels topped with spicy scallion and cheesy mozzarella.

John's en route to Calgary, Alberta for ramen so amazing people line up all day; a super-stacked pizza with an amazing crust in Kamloops, British Columbia; a perfect cheeseburger in Toronto.

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

Andrew Zimmern shares the best of Oklahoma City; prime T-bone steaks, chicken fried steaks and burger patties mashed with a heaping helping of onions; the local chili is loaded with beef; beef bone-infused broth used to make pho.

Meatballs.

Eggnog.

Making butter, frosting and ice cream with avocados.

Pocket pies.

Eddie Jackson finds the most delectable, distinctive and to-die-for dessert dishes around; they have the power to take diners back in time, back home or even to places they've never been before.

Eddie Jackson shows off the most scrumptious and seriously stunning sandwiches ever created; these shockers prove that there are truly no limits to what can be placed between two slices of bread.

Eddie Jackson finds the best seafood by the seashore; whether it's baked, broiled, fried or served in a shell or on a bun, these fresh-out-of-the-water wonders have hungry diners wishing they were seeing waves.

Eddie Jackson explores some sweets.

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