Four chefs roll the dice on something sandwiched at Smith's in Las Vegas, Nev.; the parking lot goes overseas to Italy before going all in on an indulgent dessert; one chef's shopper hits the jackpot when they get more than they bargained for.

The chefs stakeout shoppers for a true parking lot tailgate; love is in the air for a candlelit dinner, stakeout-style, before the final two chefs lead with fruit for dessert.

The star of the competition is an iconic American ingredient: beef; host Eric Adjepong challenges three skilled chefs from Oklahoma, Georgia and Texas to prove their mastery of beef by knocking chef Alex Guarnaschelli off her pedestal.

Three chocolatiers from Tennessee, Florida and California take on classically-trained chef Alex Guarnaschelli in a competition for dessert domination.

Mark caters two events; he is forced to leave a junior chef in charge.

Chef Mark McEwan tries his hand at the grocery business.

Mark wants to open a high-end grocery store named mcewan.

With Drew by his side, Mark sets off to New York City to see how high-end shops take grocery to a whole new level; back at home, Sash is left to run a massive event at the ROM, but food is running out fast.

Mark and Drew test Ivana's talents.

Finalize branding for the store.

Mark may need to hire a whole new team he can trust.

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.

Sadie designs the ultimate ballerina birthday cake.

Cake makers Stacey and Umie put their skills to the test to complete a giant "derp" face emoji.

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.

Ree Drummond speeds things up by giving her favorite comfort food recipes the 16-minute treatment; she makes a deconstructed chicken pot pie, speedy shrimp and grits, a snappy stroganoff, and wraps up with quick classic tuna melts.

Ree covers topics ranging from recipes and romance to fashion and ranch favorites; three-meat, three-bean, three-chili chili; shrimp mango lettuce cups; linguine with clam sauce; melon feta bites.

Ree prepares breakfast burritos packed with an all-in-one spicy meat-and-egg scramble for Ladd to share with the cowboys; braised brisket and vegetables; twice-baked sweet potatoes; chocolate slab ice cream sandwiches.

Ree hosts a cooking and eating get-together with her Oklahoma City Thunder gal friends; white spinach artichoke lasagna with a butternut and kale salad; the party continues with Thunder margaritas in the team colors and boozy berries and cream.

The Kitchen hosts turn back time with dishes from different decades; Sunny Anderson updates a classic '70s easy beef stroganoff, Jeff Mauro makes a totally '90s chocolate lava cake; the whole crew shares their favorite takes on a timeless drink.

Cooking up easy weeknight dinners; Katie Lee Biegel prepares roasted fall vegetable pasta salad, Jeff Mauro makes al pastor-style slow cooker tacos, and Geoffrey Zakarian whips up crispy pork-rind breaded chicken.

Guy Fieri unleashes Noah Cappe, Jet Tila and Tiffani Faison on New Haven, Connecticut; they embark on a journey to sample the best food, from burgers and hot honey pizza to hot chicken and empanadas, in the city's top restaurants.

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.

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.

For date night at home, Katie Lee Biegel and Geoffrey Zakarian start with blue cheese stuffed dates and a Pink French 77, Jeff Mauro makes a special cocoa-chile rubbed salmon, and Sunny Anderson preps easy brownie bonbons.

Ree Drummond celebrates her sweet tooth with four desserts and snacks from times gone by; boozy peach shortcakes are followed by a fun waffle cone ice cream pie; butterscotch lava cakes and cinnamon toast hit the sweet spot.

Ree Drummond remembers her favorite dishes for company, including double chocolate pie with meringue and a brunch classic, tater tot breakfast casserole; salmon and cucumber bites and a shortcut millefeuille.

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

Lactic acid bacteria puts good eats on the table.

For date night at home, Katie Lee Biegel and Geoffrey Zakarian start with blue cheese stuffed dates and a Pink French 77, Jeff Mauro makes a special cocoa-chile rubbed salmon, and Sunny Anderson preps easy brownie bonbons.

Ree Drummond celebrates her sweet tooth with four desserts and snacks from times gone by; boozy peach shortcakes are followed by a fun waffle cone ice cream pie; butterscotch lava cakes and cinnamon toast hit the sweet spot.

Ree Drummond remembers her favorite dishes for company, including double chocolate pie with meringue and a brunch classic, tater tot breakfast casserole; salmon and cucumber bites and a shortcut millefeuille.

Ree Drummond speeds things up by giving her favorite comfort food recipes the 16-minute treatment; she makes a deconstructed chicken pot pie, speedy shrimp and grits, a snappy stroganoff, and wraps up with quick classic tuna melts.

Ree covers topics ranging from recipes and romance to fashion and ranch favorites; three-meat, three-bean, three-chili chili; shrimp mango lettuce cups; linguine with clam sauce; melon feta bites.

Ree prepares breakfast burritos packed with an all-in-one spicy meat-and-egg scramble for Ladd to share with the cowboys; braised brisket and vegetables; twice-baked sweet potatoes; chocolate slab ice cream sandwiches.

Ree hosts a cooking and eating get-together with her Oklahoma City Thunder gal friends; white spinach artichoke lasagna with a butternut and kale salad; the party continues with Thunder margaritas in the team colors and boozy berries and cream.

The Kitchen hosts turn back time with dishes from different decades; Sunny Anderson updates a classic '70s easy beef stroganoff, Jeff Mauro makes a totally '90s chocolate lava cake; the whole crew shares their favorite takes on a timeless drink.

Cooking up easy weeknight dinners; Katie Lee Biegel prepares roasted fall vegetable pasta salad, Jeff Mauro makes al pastor-style slow cooker tacos, and Geoffrey Zakarian whips up crispy pork-rind breaded chicken.

Secrets for making French meringues.

Anna shows how to perfect pastry cream.

Making different recipes with choux paste or cream puff dough as it's also known.

A lesson on how to make croissants like a pastry chef.

How to make a jelly roll cake from a classic recipe to something more complex.

Secrets for creating cheesecake.

Used as a base for truffles and filling for tarts, cookies and cakes, ganache is simply a mixture of chocolate and cream.

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 neighborhoods that make Chicago a culinary treasure trove, from handcrafted burgers in the West Loop to street-style tacos in Wicker Park and barbecue chicken served up in Bronzeville.

Andrew Zimmern shares a tour of the Iowa State Fair; fresh, locally grown sweet corn, baked sausage cavatelli and Dutch letter pastries; sandwiches like fried pork tenderloin, loose ground beef and the Italian Gizmo.

Challengers try not to crumble during the coffee cake battle; in the second round, tomatoes in multiple forms must be featured in the desserts; host Lorraine Pascale and judges Damaris Phillips and Aarti Sequeira determine the winning dish.

The apple pie battle gets tricky when corn must be featured in the American classic; host Lorraine Pascale and judges Alex Guarnaschelli and Daphne Oz belly up to the counter in the second round, when diner drinks must be served in baked goodies.

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.

Bakers create a hyper-realistic dinosaur cake for a company that makes life-size dinos, a DeLorean time machine cake complete with working headlights for a fan expo, and a DJ Bear Klaw cake that drops a few tasty beats for a weekend music festival.

A university marching band recognizes a star performer with a bass drum cake he can actually wear; a growing family celebrates a baby shower with a parade of six elephant cakes; a giant birthday party cake brings smiles.

For date night at home, Katie Lee Biegel and Geoffrey Zakarian start with blue cheese stuffed dates and a Pink French 77, Jeff Mauro makes a special cocoa-chile rubbed salmon, and Sunny Anderson preps easy brownie bonbons.

Ree Drummond celebrates her sweet tooth with four desserts and snacks from times gone by; boozy peach shortcakes are followed by a fun waffle cone ice cream pie; butterscotch lava cakes and cinnamon toast hit the sweet spot.

Ree Drummond remembers her favorite dishes for company, including double chocolate pie with meringue and a brunch classic, tater tot breakfast casserole; salmon and cucumber bites and a shortcut millefeuille.

Andrew Zimmern explores the neighborhoods that make Chicago a culinary treasure trove, from handcrafted burgers in the West Loop to street-style tacos in Wicker Park and barbecue chicken served up in Bronzeville.

Andrew Zimmern shares a tour of the Iowa State Fair; fresh, locally grown sweet corn, baked sausage cavatelli and Dutch letter pastries; sandwiches like fried pork tenderloin, loose ground beef and the Italian Gizmo.

With no mode of transportation in Candy Land, host Kristin Chenoweth challenges the remaining teams to build an inventive way for the locals to get around; judges Nacho Aguirre and Aarti Sequeira.

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.

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

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

With no mode of transportation in Candy Land, host Kristin Chenoweth challenges the remaining teams to build an inventive way for the locals to get around; judges Nacho Aguirre and Aarti Sequeira.

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.

Challengers try not to crumble during the coffee cake battle; in the second round, tomatoes in multiple forms must be featured in the desserts; host Lorraine Pascale and judges Damaris Phillips and Aarti Sequeira determine the winning dish.

The apple pie battle gets tricky when corn must be featured in the American classic; host Lorraine Pascale and judges Alex Guarnaschelli and Daphne Oz belly up to the counter in the second round, when diner drinks must be served in baked goodies.

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.

Bakers create a hyper-realistic dinosaur cake for a company that makes life-size dinos, a DeLorean time machine cake complete with working headlights for a fan expo, and a DJ Bear Klaw cake that drops a few tasty beats for a weekend music festival.

A university marching band recognizes a star performer with a bass drum cake he can actually wear; a growing family celebrates a baby shower with a parade of six elephant cakes; a giant birthday party cake brings smiles.

Prize-winning pie maker Deb is a grandmother living out her life-long dream of running a bakery in the country town of Straffordville, ON.

Lise and Cait are best friends running a Barrie, ON bread bakery; it's already dream come true, but now they'd like to buy the building.

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.

John hits up a fish-and-chip spot in Dartmouth, N.S.; in Montreal, John parties like its 1599; John jets to Los Angeles to try some fusion Chinese comfort food.

John visits the tiki-crazy San Diego, where he's looking for a bucket list-worthy island feast; John learns about Halifax's official food; John sinks his teeth into authentic Jamaican ackee and saltfish in Toronto.

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.

Minutes away from desert trails, mountains and limitless outdoor adventures, Andrew highlights the delicious and iconic foods of Salt Lake City; classic dishes include a pastrami burger, steak tips with mole and Utah scones.

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.

The ins and outs of cheese souffle. Host: Alton Brown.

All a person needs to know about making the best use of the biggest berry to ever be called a vegetable - the tomato; recipes for tomato sauce, TBL panzanella and stuffed tomatoes.

Alton Brown explores the origins of ingredients, decodes culinary customs and presents food and equipment trends; punctuated by unusual interludes, simple preparations and unconventional discussions, he brings food in its finest and funniest form.

Guacamole; California dip; chicken liver mousse. Host: Alton Brown.

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.

With no mode of transportation in Candy Land, host Kristin Chenoweth challenges the remaining teams to build an inventive way for the locals to get around; judges Nacho Aguirre and Aarti Sequeira.

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.

Minutes away from desert trails, mountains and limitless outdoor adventures, Andrew highlights the delicious and iconic foods of Salt Lake City; classic dishes include a pastrami burger, steak tips with mole and Utah scones.

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.

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

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

Rachael Ray's favorite pork sandwich in Philly; Valerie Bertinelli's cheesiest croque madame in LA; Bobby Flay shares his delicious lobster roll recipe, and Anne Burrell makes a pulled pork sandwich.

Beef jerky.

Peas.

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

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

Rachael Ray's favorite pork sandwich in Philly; Valerie Bertinelli's cheesiest croque madame in LA; Bobby Flay shares his delicious lobster roll recipe, and Anne Burrell makes a pulled pork sandwich.

The ins and outs of cheese souffle. Host: Alton Brown.

All a person needs to know about making the best use of the biggest berry to ever be called a vegetable - the tomato; recipes for tomato sauce, TBL panzanella and stuffed tomatoes.

Alton Brown explores the origins of ingredients, decodes culinary customs and presents food and equipment trends; punctuated by unusual interludes, simple preparations and unconventional discussions, he brings food in its finest and funniest form.

Guacamole; California dip; chicken liver mousse. Host: Alton Brown.

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.

Korean-Mexican inspired tacos, burritos, quesadillas and burgers.

Traditional Polish dishes; Colombian style sandwiches, burgers and hot dogs; gourmet thin crust pizzas.

Scottish style fish and chips; a mobile truck that focuses on spicy meals; architecturally-inspired ice cream sandwiches; food truck with a built in condiment bar.

In Vancouver, British Columbia, Japa Dog, a mobile cart, serves hot dogs with a Japanese twist such as the Spicy Cheese Terimayo with jalapeno cheese, smoky Japanese mayo, teriyaki sauce and seaweed.

Folks flock to Great Balls on Tires in Los Angeles, California for meatballs with an international appeal.

A mobile truck serves Vietnamese-Cuban inspired banh mi sandwiches; Grill 'Em All; a mobile cart serves sweet and savory French-style, thin battered crepes; Cuban-style seafood dishes.

Sunday's Pot Roast with Mushroom Gravy and creamy Parsnip-Potato Mash find a second life as toasty Pot Roast and Arugula Panini alongside Ham and Cheese Croquettes.

At the Miami-Dade County Fair, chicken wing ice cream, a glazed donut burger, and a red velvet funnel cake; at the Sarasota County Agricultural Fair, deep fried cheesecake, fried green tomatoes, a pulled pork sandwich and gator on a stick.

Noah Cappe heads to Oklahoma for the Giant Texas Tenderloin Sandwich; tries Strawberry Pizza in Virginia.

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

Fried bread pudding bites in Alabama; fried rattlesnake in Oklahoma.

Beef tongue tacos in Portland; donut Sloppy Joe in North Carolina.

Freak show of food; sweet potato pie ice cream.

Lobster corn dog in California; deep fried peanut butter and banana sandwich in Pennsylvania.

Andrew explores Charlotte, N.C., a city where big banking meets blue-collar traditions; featuring barbecue, livermush, fried green tomatoes and other eats that are oozing Southern charm.

Andrew highlights North Carolina's Outer Banks region; North Carolina's Outer Bank serves up dishes like blue crab, Hatteras clam chowder and baked oysters.

Adam Richman visits the Windy City to chow down on overstuffed sandwiches, Italian beef sandwiches, and Chi-town-style deep-dish pizza.

Adam eats a hearty breakfast, a sandwich from Primanti Brothers, and some Atomic hot wings while visiting Pittsburgh.

Adam Richman tackles food challenges in Atlanta; chicken and waffles; the 11-lb Carnivore Pizza Challenge.

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

Roger visits chefs who use unusual tools over live fires; Erik Niel cooks rabbits rotisserie-style with bamboo poles; Chef Tim Byres of Smoke cooks flank steak and whole chickens on swords.

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 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 Mooking and Charlie Thieriot slow roast a 30-pound porchetta; Roger assists caterers Jaret Foster and Mona Johnson in putting together roasted mussels and a white bean, chorizo and clam stew.

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

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

Rachael Ray's favorite pork sandwich in Philly; Valerie Bertinelli's cheesiest croque madame in LA; Bobby Flay shares his delicious lobster roll recipe, and Anne Burrell makes a pulled pork sandwich.

Andrew explores Charlotte, N.C., a city where big banking meets blue-collar traditions; featuring barbecue, livermush, fried green tomatoes and other eats that are oozing Southern charm.

Andrew highlights North Carolina's Outer Banks region; North Carolina's Outer Bank serves up dishes like blue crab, Hatteras clam chowder and baked oysters.

Adam Richman's in New Orleans revealing secret menu items like a garlic knot-nachos hybrid that's knot on the menu of a NY-pizzeria operated out of a renovated warehouse, a BBQ surf and turf po'boy and redfish on the half shell.

Deep fried grilled cheese; sweet ice cream soda science experiment; a three-cheese chili hidden hot dog; sweet and spicy chicken and waffles.

Andrew Zimmern shows love for Parisian cuisine, from steak frites and croissants to macarons and crepes; then, he explores dishes that have stood the test of time in London, including traditional Yorkshire pudding and fish 'n' chips.

Kabobs.

Alton has the chance to join the Preservation for Culinary Heritage and Authenticity.

Adam Richman's in New Orleans revealing secret menu items like a garlic knot-nachos hybrid that's knot on the menu of a NY-pizzeria operated out of a renovated warehouse, a BBQ surf and turf po'boy and redfish on the half shell.

Deep fried grilled cheese; sweet ice cream soda science experiment; a three-cheese chili hidden hot dog; sweet and spicy chicken and waffles.

Andrew Zimmern shows love for Parisian cuisine, from steak frites and croissants to macarons and crepes; then, he explores dishes that have stood the test of time in London, including traditional Yorkshire pudding and fish 'n' chips.

Adam Richman visits the Windy City to chow down on overstuffed sandwiches, Italian beef sandwiches, and Chi-town-style deep-dish pizza.

Adam eats a hearty breakfast, a sandwich from Primanti Brothers, and some Atomic hot wings while visiting Pittsburgh.

Adam Richman tackles food challenges in Atlanta; chicken and waffles; the 11-lb Carnivore Pizza Challenge.

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

Roger visits chefs who use unusual tools over live fires; Erik Niel cooks rabbits rotisserie-style with bamboo poles; Chef Tim Byres of Smoke cooks flank steak and whole chickens on swords.

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 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 Mooking and Charlie Thieriot slow roast a 30-pound porchetta; Roger assists caterers Jaret Foster and Mona Johnson in putting together roasted mussels and a white bean, chorizo and clam stew.

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.

Wannamakers family bakery run by Melanie and her daughters is on the verge of collapse with bills piling up and no business leadership; Steve will have to tackle their strained family dynamics to help them find sweet success.

Whitney is enthusiastic and talented but doesn't have much business and baking experience; Steve knows that baking from scratch will take her business to the next level so she can make her sweet dreams come true.

A celebration of Easter with a sausage and spinach bone-in pork loin and an adorable bunny cake; decorating Easter eggs and easy DIY spring wreaths; Debi Mazar and Gabriele Corcos make a spring risotto; spring fling cocktail.

Kale and potato enchiladas; simple tips to organize the kitchen; chicken parmesan; spinach quiche; fashion designer Isaac Mizrahi makes cauliflower alfredo; rum and smoke cocktail.

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.

Ree Drummond shares homemade takes on star dishes from her Mercantile store; she makes BBQ Glazed Half Chicken with Balsamic Bacon Brussels Sprouts, Chocolate Almond Croissants, Parmesan Garlic Fries and an easy Roasted Vegetable Quesadilla.

Mark Anderson and Ryan Fey pay a visit to The Original Ninfa's on Navigation, home to the very first fajita served in America; at Moo and Brew, a burger throwdown finds the pair eating burgers and completing the comfort food trifecta in Miami.

Mark Anderson and Ryan Fey stop by Ajumama to grill up a top-secret cheesesteak with a Korean twist; at Betty's Pie Whole in Encinitas, Calif., the guys go belly-up for Mama Joe's Meatball Pie.

San Diego chocolate bar and bistro Eclipse features lemon blueberry French toast made on rich brioche bread; in Chicago, Mark and Ryan visit Oiistar, where they savor a bowl of their crazy popular Spicy Garlic Shoyu Ramen.

Mark Anderson and Ryan Fey dig in at the Yolk where they're blown away by the porky flavors packed into each bite of their delectable grits; on a visit to Brown Bag Deli, they destroy a brisket sandwich before a decadent bowl of loaded potato soup.

Mark Anderson and Ryan Fey help make veal schnitzel smothered in brown gravy while visiting Schmidt's Sausage Haus in Columbus; a one-of-a-kind Al Pastor Taco with super juicy chicken and all the fixings at Puesto in La Jolla, Calif.

Rashad hangs with a married duo knocking out a sandwich stuffed with tender brisket meat and other fixings; he samples brisket barbecue egg rolls and burnt end nachos; Rashad is introduced to a barbecue brisket ramen noodle bowl.

Rashad hangs with a rising barbecue star in Atlanta, Georgia, who serves tender pork ribs straight from a slow-cooked whole hog; Rashad takes on alligator ribs in St. Louis, Missouri; Rashad visits a local spot serving up deep-fried baby back ribs.

Rashad visits pit masters who cook up delicious versions of barbecue pork; Rashad gets his hands on a barbecue pulled pork slinger; next, Rashad pays homage to a classic Southern pulled pork sandwich; Rashad samples an upscale pulled pork pasta dish.

Rashad samples a four-taco plate with a side of burracho beans; Rashad enjoys a barbecue Brunswick stew poured on top of macaroni and cheese rigatoni; Rashad devours a barbecue burnt ends thin pizza crust with barbecue sauce and smoked turkey gumbo.

Rashad Jones samples some of the best smoked barbecue sandwiches from around the country.

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

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.

Guy Fieri unleashes Noah Cappe, Jet Tila and Tiffani Faison on New Haven, Connecticut; they embark on a journey to sample the best food, from burgers and hot honey pizza to hot chicken and empanadas, in the city's top restaurants.

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

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

Homemade ice cream.

Nutritional food.

Guy Fieri unleashes Noah Cappe, Jet Tila and Tiffani Faison on New Haven, Connecticut; they embark on a journey to sample the best food, from burgers and hot honey pizza to hot chicken and empanadas, in the city's top restaurants.

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

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

Mark Anderson and Ryan Fey pay a visit to The Original Ninfa's on Navigation, home to the very first fajita served in America; at Moo and Brew, a burger throwdown finds the pair eating burgers and completing the comfort food trifecta in Miami.

Mark Anderson and Ryan Fey stop by Ajumama to grill up a top-secret cheesesteak with a Korean twist; at Betty's Pie Whole in Encinitas, Calif., the guys go belly-up for Mama Joe's Meatball Pie.

San Diego chocolate bar and bistro Eclipse features lemon blueberry French toast made on rich brioche bread; in Chicago, Mark and Ryan visit Oiistar, where they savor a bowl of their crazy popular Spicy Garlic Shoyu Ramen.

Mark Anderson and Ryan Fey dig in at the Yolk where they're blown away by the porky flavors packed into each bite of their delectable grits; on a visit to Brown Bag Deli, they destroy a brisket sandwich before a decadent bowl of loaded potato soup.

Mark Anderson and Ryan Fey help make veal schnitzel smothered in brown gravy while visiting Schmidt's Sausage Haus in Columbus; a one-of-a-kind Al Pastor Taco with super juicy chicken and all the fixings at Puesto in La Jolla, Calif.

Rashad hangs with a married duo knocking out a sandwich stuffed with tender brisket meat and other fixings; he samples brisket barbecue egg rolls and burnt end nachos; Rashad is introduced to a barbecue brisket ramen noodle bowl.

Rashad hangs with a rising barbecue star in Atlanta, Georgia, who serves tender pork ribs straight from a slow-cooked whole hog; Rashad takes on alligator ribs in St. Louis, Missouri; Rashad visits a local spot serving up deep-fried baby back ribs.

Rashad visits pit masters who cook up delicious versions of barbecue pork; Rashad gets his hands on a barbecue pulled pork slinger; next, Rashad pays homage to a classic Southern pulled pork sandwich; Rashad samples an upscale pulled pork pasta dish.

Umie and Adjoa must find a way to turn their cakes into Alex's favorite dessert, doughnuts.

A synchronized swimmer designs a swimming cake, complete with mermaids.

Bakers Trish and Adjoa strive to bring Ella's very special soccer cake to life for her 11th birthday.

Jaimz has designed a birthday cake inspired by his current obsession: Greek Mythology.

Aiden is dreaming up a cake featuring an edible version of himself playing soccer on a trampoline.

Taylor and Lindsay need to shoot for the moon if they want cakes that are truly out of this world.

Ivana hasn't been able to start cooking; Drew and Mark have to participate in an event showcasing the Shops at Don Mills.

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

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

The new store is loaded with customers.

Alex Guarnaschelli takes on one of the most challenging grocery bags with ingredients that never add up to make a burrito; she has to think about bread in all new ways to take on her second challenge.

It's parking lot vs. backyard BBQ when Alex Guarnaschelli cooks alongside a chef who has to go back for more groceries; it's sugar and spice and nothing nice as Alex tackles the cinnamon and sugar theme in the final stakeout.

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

West Virginia's culinary delights are celebrated, including fresh deer organs after a kill, groundhog burgoo, and a roadkill cook-off.

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

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

Rashad Jones hangs out with three barbecue pit masters who put their own creative spins on traditional barbecue.

The dads try a burger-stuffed grilled cheese at The Grilled Cheese Grill in Portland, Ore.; the Dads discover bison poutine at Boise Fry Company; the dads wrap up with a trip to Bacon Bacon in San Francisco for fried bacon mac and cheese balls.

The Grill Dads visit Capo's in San Francisco for fried deep-dish pizza; they travel to Seattle for Katsu Burger's Godzilla Attack; the Grill Dads visit Backstreet Grill in Albuquerque, New Mexico, for a fried duck burrito.

Mark and Ryan visit La Waffleria in Albuquerque, N.M., where they tackle a ranchero waffle; they sample a sugary doughnut breakfast sandwich at Straw in San Francisco; the Dads visit Denver in search of a biscuit transformed into French toast.

Mark and Ryan eat cheesy nachos piled high with elk meat and drink floats made with stout beer; the baked potato is re-imagined as bite-sized gnocchi; Tilt serves up a teriyaki island trucker burger; a peanut butter pie is turned into a milkshake.

Classic chicken pot pie topped with a homemade, buttery puff pastry dough; a plate of homemade beef chili served underneath a decadent mac and cheese; the Dads travel to the heart of barbecue country -- Kansas City, Mo.

The Grill Dads head to Jackson, Wyo., for an enormous 40-ounce steak served alongside crunchy rattlesnake jalapeno poppers; house-made pork belly into a spectacular BLT sandwich; green chorizo served on top of black beans with cumin creme fraiche.

A house-rubbed 18-ounce beef rib that's braised and grilled into fall-off-the-bone perfection; a breakfast pizza fully loaded with surprising toppings and baked up on a brioche crust; a unique mash-up burrito stuffed with seared ground beef.

The Grill Dads' outrageous adventures in eating take them to Jackson, Wyo., to feast on a tender pork shank breaded and deep fried into crispy, juicy goodness.

The Grill Dads hit the Basque Market in Boise, Idaho, where they whip up a stunning Spanish rice seafood paella; the Dads travel to Austin, Texas, and stop at Chinese dumpling house Wu Chow, where they make chicken bao buns; the Dads visit Seattle.

Andrew showcases Calabria, a rugged region in the toe of Italy's boot; Calabria sees a diverse range of ingredients that shine in signature dishes like fileja noodles with goat and parmigiana di melanzane.

Andrew digs in to Puglia, a coastal region in the heel of Italy's boot; Puglia's simple but stunning dishes include orecchiette pasta, grilled octopus and stuffed pasticiotti pastries.

Adam Richman's in New Orleans revealing secret menu items like a garlic knot-nachos hybrid that's knot on the menu of a NY-pizzeria operated out of a renovated warehouse, a BBQ surf and turf po'boy and redfish on the half shell.

Deep fried grilled cheese; sweet ice cream soda science experiment; a three-cheese chili hidden hot dog; sweet and spicy chicken and waffles.

With no mode of transportation in Candy Land, host Kristin Chenoweth challenges the remaining teams to build an inventive way for the locals to get around; judges Nacho Aguirre and Aarti Sequeira.

Sushi.

Alton examines the versatility of vinegar.

Adam Richman's in New Orleans revealing secret menu items like a garlic knot-nachos hybrid that's knot on the menu of a NY-pizzeria operated out of a renovated warehouse, a BBQ surf and turf po'boy and redfish on the half shell.

Deep fried grilled cheese; sweet ice cream soda science experiment; a three-cheese chili hidden hot dog; sweet and spicy chicken and waffles.

With no mode of transportation in Candy Land, host Kristin Chenoweth challenges the remaining teams to build an inventive way for the locals to get around; judges Nacho Aguirre and Aarti Sequeira.

Rashad Jones hangs out with three barbecue pit masters who put their own creative spins on traditional barbecue.

The dads try a burger-stuffed grilled cheese at The Grilled Cheese Grill in Portland, Ore.; the Dads discover bison poutine at Boise Fry Company; the dads wrap up with a trip to Bacon Bacon in San Francisco for fried bacon mac and cheese balls.

The Grill Dads visit Capo's in San Francisco for fried deep-dish pizza; they travel to Seattle for Katsu Burger's Godzilla Attack; the Grill Dads visit Backstreet Grill in Albuquerque, New Mexico, for a fried duck burrito.

Mark and Ryan visit La Waffleria in Albuquerque, N.M., where they tackle a ranchero waffle; they sample a sugary doughnut breakfast sandwich at Straw in San Francisco; the Dads visit Denver in search of a biscuit transformed into French toast.

Mark and Ryan eat cheesy nachos piled high with elk meat and drink floats made with stout beer; the baked potato is re-imagined as bite-sized gnocchi; Tilt serves up a teriyaki island trucker burger; a peanut butter pie is turned into a milkshake.

Classic chicken pot pie topped with a homemade, buttery puff pastry dough; a plate of homemade beef chili served underneath a decadent mac and cheese; the Dads travel to the heart of barbecue country -- Kansas City, Mo.

The Grill Dads head to Jackson, Wyo., for an enormous 40-ounce steak served alongside crunchy rattlesnake jalapeno poppers; house-made pork belly into a spectacular BLT sandwich; green chorizo served on top of black beans with cumin creme fraiche.

A house-rubbed 18-ounce beef rib that's braised and grilled into fall-off-the-bone perfection; a breakfast pizza fully loaded with surprising toppings and baked up on a brioche crust; a unique mash-up burrito stuffed with seared ground beef.

Jordan kicks off his tour of Toronto at French-style bistro Chantecler; Jordan tries Petit Potato's Golden Toast; Jordan visits Nightowl Toronto, a retro restaurant dishing up classic comfort foods like mac and cheese with crunchy bacon.

Jordan tries the late night discount menu at Monkland Tavern and falls in love with the braised calamari caponata and the soft shell crab banh mi; Jordan visits Moishe's and indulges in a filet mignon poutine; Jordan visits a Venezuelan hot spot.

Jordan visits Vancouver and stops at Espana, where he tries a Spanish version of a British Scotch Egg and seafood paella; he then stops at Clough Club for Potachos and the Banh Mi Hot Dog; he samples Baja Tacos and the Arburger at The Arbor.

Jordan Andino visits Pittsburgh for unexpected late night delights; Jordan stops by The Yard in Shadyside where they grill more than 29 different kinds of grilled cheese; Jordan heads to Pirata for a Caribbean-themed late night menu.

Jordan starts off at Durk's BBQ and tries the brisket nachos and a lemon chess pie; Jordan heads over to Federal Hill and tries Chef James Mark's Asian-inspired Dan Dan noodles; Jordan visits Ogie's Trailer Park and tries Mac and Cheese Croquettes.

Jordan visits Portland, Maine, and stops by Nosh for a burger made with four kinds of meat served on a mac and cheese bun; he then visits Liquid Riot for a gourmet lobster roll; he wraps up his trip at Rhum Food and Grog with Polynesian skewers.

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.

Lyra and Abe need Steve's help to expand their limited menu, grow their customer base and stand out in a strip mall full of competition.

Owner Keiko emigrated from Japan to Vancouver where she opened a bakery; her sweet dream turned to a nightmare and now Steve will have to help her back on the path to success.

Andrew dives into the adventurous city of Zagreb in Croatia; the city's cuisine has a meat-focused menu and celebrates iconic dishes.

Andrew reveals what makes the food scene in Krakow, Poland, delicious; the city's edible symbols take the form of pierogies, hearty stuffed cabbage rolls and whole-roasted pork knuckle.

Host Alex Guarnaschelli kicks off the season with four chefs staking out customers at Fry's Marketplace in Phoenix, Ariz.; one chef must go after cooking breakfast-to-go, and the parking lot heats up with something spicy.

Chefs are forced to noodle on the definition of noodles as they meet Alex Guarnaschelli to stakeout Fry's Marketplace in Phoenix; one chef struggles with their ballpark bite; it's all about the layers in a final dessert stakeout.

Three chefs specializing in noodles and hailing from New York, California and New Jersey meet host Eric Adjepong in the arena for their chance to knock Chef Alex Guarnaschelli out of the competition.

Chefs Alex Guarnaschelli and Eric Adjepong watch as three spice experts attempt to take the top prize; they compare opinions on whose spice strategy impressed them the most and who they think should have turned up the heat.

Adam Richman's in New Orleans revealing secret menu items like a garlic knot-nachos hybrid that's knot on the menu of a NY-pizzeria operated out of a renovated warehouse, a BBQ surf and turf po'boy and redfish on the half shell.

Deep fried grilled cheese; sweet ice cream soda science experiment; a three-cheese chili hidden hot dog; sweet and spicy chicken and waffles.

Andrew Zimmern highlights the legendary cuisine of Boston, from New England clam chowder to Boston cream pie to Parker House rolls; New York City takes the spotlight with mile-high pastrami sandwiches, bagels and lox, pizza by the slice, and more.

Andrew dives into the adventurous city of Zagreb in Croatia; the city's cuisine has a meat-focused menu and celebrates iconic dishes.

Andrew reveals what makes the food scene in Krakow, Poland, delicious; the city's edible symbols take the form of pierogies, hearty stuffed cabbage rolls and whole-roasted pork knuckle.

Guy Fieri has buddy Noah Cappe head to Joplin, Missouri, with celebrity chefs Aarti Sequeira and Joe Sasto; they investigate the local food scene, trying everything from tacos and sushi to BBQ and fine dining, until they find the best of the best.

Guy Fieri unleashes Noah Cappe, Jet Tila and Tiffani Faison on New Haven, Connecticut; they embark on a journey to sample the best food, from burgers and hot honey pizza to hot chicken and empanadas, in the city's top restaurants.

Waffles.

Meatballs.

Guy Fieri has buddy Noah Cappe head to Joplin, Missouri, with celebrity chefs Aarti Sequeira and Joe Sasto; they investigate the local food scene, trying everything from tacos and sushi to BBQ and fine dining, until they find the best of the best.

Guy Fieri unleashes Noah Cappe, Jet Tila and Tiffani Faison on New Haven, Connecticut; they embark on a journey to sample the best food, from burgers and hot honey pizza to hot chicken and empanadas, in the city's top restaurants.

Host Alex Guarnaschelli kicks off the season with four chefs staking out customers at Fry's Marketplace in Phoenix, Ariz.; one chef must go after cooking breakfast-to-go, and the parking lot heats up with something spicy.

Chefs are forced to noodle on the definition of noodles as they meet Alex Guarnaschelli to stakeout Fry's Marketplace in Phoenix; one chef struggles with their ballpark bite; it's all about the layers in a final dessert stakeout.

Three chefs specializing in noodles and hailing from New York, California and New Jersey meet host Eric Adjepong in the arena for their chance to knock Chef Alex Guarnaschelli out of the competition.

Chefs Alex Guarnaschelli and Eric Adjepong watch as three spice experts attempt to take the top prize; they compare opinions on whose spice strategy impressed them the most and who they think should have turned up the heat.

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.

Regulars are invited to celebrate the opening of the patio.

Mark competes against other chefs and food critics.

Wendy and Kristen compete to bring Mia's cake to life, including a gravity-defying candy jar.

Monja and Adjoa try to incorporate three boys' very different designs.

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.

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.

Spatchcock chicken sheet pan supper; layered loaf pan lasagna; frontier-style steak frites and oven fries with lemon and pepper seasoning and easy Hollandaise.

Chicken fried steak sliders piled on warm buttermilk biscuits and served with buttermilk gravy; perfect fried potatoes; cherry pie cookie bars.

Breakfast tostada topped with fried egg; pineapple chicken tacos; a bowl of pozole with plenty of fixings; quick churros with caramel sauce.

Ree Drummond honors her favorite mothers by making sweet deliveries; she delivers strawberry cheesecake brownies, a blood orange rosemary pound cake, a fruit bouquet, edible kisses, and vanilla meringue cookies.

The crew whips up new lunches, including Geoffrey Zakarian's meatball sandwich inspired by Italian wedding soup, Sunny Anderson's creamy Reuben soup, Katie Lee Biegel's BBQ chicken ranch salad and Jeff Mauro's Nashville hot popcorn shrimp.

For a make-ahead menu of Thanksgiving classics, Jeff Mauro makes freezable pinwheels, Sunny Anderson and Katie Lee Biegel tackle sides that can be made days in advance and Alex Guarnashelli shares her roasted turkey breast.

Guy Fieri has buddy Noah Cappe head to Joplin, Missouri, with celebrity chefs Aarti Sequeira and Joe Sasto; they investigate the local food scene, trying everything from tacos and sushi to BBQ and fine dining, until they find the best of the best.

Guy Fieri unleashes Noah Cappe, Jet Tila and Tiffani Faison on New Haven, Connecticut; they embark on a journey to sample the best food, from burgers and hot honey pizza to hot chicken and empanadas, in the city's top restaurants.

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.

The Kitchen makes kicked-up versions of game day favorites; Geoffrey Zakarian pours his beer campari spritz, Jeff Mauro makes "The Most Perfect" Italian sub, Katie Lee Biegel cooks up a classic easy beef chili and Sunny Anderson serves two dips.

Ree Drummond revisits simple Tex-Mex recipes from through the years, like her easy, cheesy Tex-Mex meatballs, speedy chicken and veggies sheet pan fajitas, fuss-free but decadent queso fundido con tequila and kicked-up spicy cowgirl iced coffee.

Ree Drummond celebrates her sweet tooth with four desserts and snacks from times gone by; boozy peach shortcakes are followed by a fun waffle cone ice cream pie; butterscotch lava cakes and cinnamon toast hit the sweet spot.

Eggnog.

Making butter, frosting and ice cream with avocados.

The Kitchen makes kicked-up versions of game day favorites; Geoffrey Zakarian pours his beer campari spritz, Jeff Mauro makes "The Most Perfect" Italian sub, Katie Lee Biegel cooks up a classic easy beef chili and Sunny Anderson serves two dips.

Ree Drummond revisits simple Tex-Mex recipes from through the years, like her easy, cheesy Tex-Mex meatballs, speedy chicken and veggies sheet pan fajitas, fuss-free but decadent queso fundido con tequila and kicked-up spicy cowgirl iced coffee.

Ree Drummond celebrates her sweet tooth with four desserts and snacks from times gone by; boozy peach shortcakes are followed by a fun waffle cone ice cream pie; butterscotch lava cakes and cinnamon toast hit the sweet spot.

Spatchcock chicken sheet pan supper; layered loaf pan lasagna; frontier-style steak frites and oven fries with lemon and pepper seasoning and easy Hollandaise.

Chicken fried steak sliders piled on warm buttermilk biscuits and served with buttermilk gravy; perfect fried potatoes; cherry pie cookie bars.

Breakfast tostada topped with fried egg; pineapple chicken tacos; a bowl of pozole with plenty of fixings; quick churros with caramel sauce.

Ree Drummond honors her favorite mothers by making sweet deliveries; she delivers strawberry cheesecake brownies, a blood orange rosemary pound cake, a fruit bouquet, edible kisses, and vanilla meringue cookies.

The crew whips up new lunches, including Geoffrey Zakarian's meatball sandwich inspired by Italian wedding soup, Sunny Anderson's creamy Reuben soup, Katie Lee Biegel's BBQ chicken ranch salad and Jeff Mauro's Nashville hot popcorn shrimp.

For a make-ahead menu of Thanksgiving classics, Jeff Mauro makes freezable pinwheels, Sunny Anderson and Katie Lee Biegel tackle sides that can be made days in advance and Alex Guarnashelli shares her roasted turkey breast.

Anna demonstrates how to use lady fingers.

Secrets for baking sandwich cookies.

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.

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 Zimmern reminisces about the amazing noodle dishes he has devoured on Delicious Destinations, from Beijing's zha jiang mian to Italy's trofie al pesto and many more in between.

Andrew Zimmern looks back on favorite dishes that are also original inventions and whether they were created out of necessity, the result of a happy accident or icons dreamed up for royalty, the origins of these edible icons are one-of-a-kind.

Bakers must use soy options in the banana bread challenge; in round two, salad dressing must be tossed into desserts.

Great ideas erupt during the lava cake challenge; in the second round, oats must be incorporated into sweet treats; host Lorraine Pascale and judges Paulette Goto and Alex Guarnaschelli attempt to sift out the bakers from the fakers.

The Texas Cowboy Hall of Fame commemorates a historic location with a full-size saddle cake; a groom's cake includes a replica of his boat; the Dallas Farmers Market receives cakes that look like fresh fruits and vegetables.

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.

The Kitchen makes kicked-up versions of game day favorites; Geoffrey Zakarian pours his beer campari spritz, Jeff Mauro makes "The Most Perfect" Italian sub, Katie Lee Biegel cooks up a classic easy beef chili and Sunny Anderson serves two dips.

Ree Drummond revisits simple Tex-Mex recipes from through the years, like her easy, cheesy Tex-Mex meatballs, speedy chicken and veggies sheet pan fajitas, fuss-free but decadent queso fundido con tequila and kicked-up spicy cowgirl iced coffee.

Ree Drummond celebrates her sweet tooth with four desserts and snacks from times gone by; boozy peach shortcakes are followed by a fun waffle cone ice cream pie; butterscotch lava cakes and cinnamon toast hit the sweet spot.

Andrew Zimmern reminisces about the amazing noodle dishes he has devoured on Delicious Destinations, from Beijing's zha jiang mian to Italy's trofie al pesto and many more in between.

Andrew Zimmern looks back on favorite dishes that are also original inventions and whether they were created out of necessity, the result of a happy accident or icons dreamed up for royalty, the origins of these edible icons are one-of-a-kind.

The remaining teams must create a Candy Land carnival exhibit; judges Nacho Aguirre and Aarti Sequeira.

A gingerbread house-making party; pistachio cinnamon stars and gingerbread cookies; sugared spicy almonds; Gesine's centerpiece is a chocolate Yule log with a gingerbread ax topper that knocks her guests off their feet.

Gesine stitches together a menu of small appetizers and simple finger foods for her knitting club; cheese puffs and steak hand pies; for dessert, she makes a beautiful charlotte royale ice cream cake along with homemade caramels.

Pocket pies.

Cooking with vanilla.

The remaining teams must create a Candy Land carnival exhibit; judges Nacho Aguirre and Aarti Sequeira.

A gingerbread house-making party; pistachio cinnamon stars and gingerbread cookies; sugared spicy almonds; Gesine's centerpiece is a chocolate Yule log with a gingerbread ax topper that knocks her guests off their feet.

Gesine stitches together a menu of small appetizers and simple finger foods for her knitting club; cheese puffs and steak hand pies; for dessert, she makes a beautiful charlotte royale ice cream cake along with homemade caramels.

Bakers must use soy options in the banana bread challenge; in round two, salad dressing must be tossed into desserts.

Great ideas erupt during the lava cake challenge; in the second round, oats must be incorporated into sweet treats; host Lorraine Pascale and judges Paulette Goto and Alex Guarnaschelli attempt to sift out the bakers from the fakers.

The Texas Cowboy Hall of Fame commemorates a historic location with a full-size saddle cake; a groom's cake includes a replica of his boat; the Dallas Farmers Market receives cakes that look like fresh fruits and vegetables.

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 dated bakery in Ontario's cottage country relies on summer tourists to pay the bills year-round; husband and wife team Chris and Carol, are about to give up, until Steve steps in with a sweet solution.

Little Cove Bakery in the tourist town of Tobermory, is languishing in the off-season; owner Kelly has used up all her savings and will have to shut down if Steve can't turn her business around fast.

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.

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.

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.

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

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.

Alton Brown takes pâté á choux from cream puff to eclair and beyond.

Everything there is to know about yeast, barley and hops. Host: Alton Brown.

Alton pushes the limits of his casserole knowledge.

Alton Brown's guest slot on a morning talk-show turns into a half-hour of "Good Eats.".

Eddie Jackson digs into one of the most flavorful and versatile meats in the world.

Eddie Jackson shows off a full day of Thanksgiving eats, including turkey, homemade pies and irresistible sides.

Eddie Jackson explores Asian cuisine.

There's not much more to miss than college football, parties, and the food; no matter the time, day or night, you can always find some of the best bites around to satisfy campus cravings.

The remaining teams must create a Candy Land carnival exhibit; judges Nacho Aguirre and Aarti Sequeira.

A gingerbread house-making party; pistachio cinnamon stars and gingerbread cookies; sugared spicy almonds; Gesine's centerpiece is a chocolate Yule log with a gingerbread ax topper that knocks her guests off their feet.

Gesine stitches together a menu of small appetizers and simple finger foods for her knitting club; cheese puffs and steak hand pies; for dessert, she makes a beautiful charlotte royale ice cream cake along with homemade caramels.