Andrew Zimmern visits Prague, a pilsner-lover's paradise in the Czech Republic; the city's cuisine is full of hearty comfort classics like pork knuckle marinated in lager, mushroom soup, sweet plum pastries, and a lot of dumplings.

Andrew heads to Pittsburgh where new restaurants are building on old culinary traditions; he tries a vegan twist on pierogies, checks out the newest wave of local chef talent at the Smallman Galley and indulges in classic dishes from Spain.

In Queens, N.Y., Andrew dines on cuisine from around the world; hedigs into a monster Mexican sandwich, samples some of New York's best Egyptian cuisine and feasts on Argentine meats and authentic Taiwanese fare.

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An authentic ramen house in Austin, Texas; a gastropub in Miami serves Asian-inspired pork; traditional Thai food; brunch favorites are transformed into an Asian noodle dishes in Brooklyn.

Krescendo's Finoccio Flower Power Pizza; Court Street Grocers' deli sandwich; La Vara's Spanish food; Pies-n-Thighs' fried chicken.

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

Cake artists, icing artists and entertainers come together to create culinary works that embody the fun and adventure of video games.

Andrew Zimmern finds out that some amazing things are growing in America's Garden State; dinguan; Taylor pork roll.

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.

Andrew Zimmern sets off on historic Route 66, where he tries ranch dressing soda, judges a calf fry cook-off and dines at some of the most iconic diners along the world-famous highway; quail stew, onion burgers and ox tail.

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

Andrew Zimmern follows Mark Twain's path down the Mississippi River for a slice of Americana; floating from meal to meal, he tries frog legs on a cargo ship, hunts wood duck, grills huge fish ribs and learns the art of Deep South pheasant pot pie.

Andrew Zimmern heads south to explore Louisiana's Cajun country; from blood sausage to chewy ginger cakes, seafood gumbo to wild hog heart, Andrew finds that Cajun country is rife with edible resources and French-inspired recipes from the past.

Roger goes to work lighting burn barrels for metal pits at Perini Ranch Steakhouse for owner Tom Perini; owner of Pitchfork Fondue Western Cookout, Matt David, invites Roger for steaks skewered onto pitchforks and deep-fried in cauldrons.

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

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

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

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

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

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

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

Casey Webb's first stop is San Antonio's oldest restaurant, a German deli for the Wienerschnitzel, the Puffy Taco; the 3-pound Cinnamon Roll Challenge.

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

Casey Webb's tasty travels take him to the Florida Keys for a bad-to-the-bone shrimp burrito and Ropa Vieja at a Cuban institution; then he grabs a fork for the largest slice of pie he's ever seen in The Fish House's Key Lime Pie Challenge.

Casey Webb ventures to beautiful Boise, Idaho, for a sushi and soup challenge so diabolically spicy, it goes by the name of Demon's Delight.

Casey Webb travels to Seattle where he climbs a Mount Fuji-sized burger and takes on seven terrifyingly spicy Buffalo wings that have defeated over 5,000 challengers.

Tony samples local cuisine and explores the Caribbean lifestyle.

Anthony explores the diverse food experiences hidden deep within America when he visits Texas, Ohio, Colorado and Wisconsin; he searches for the heroes of the food scene in the American Heartland.

Eating Spanish dishes including Jamon iberico and ox tails.

Casey Webb ventures to beautiful Boise, Idaho, for a sushi and soup challenge so diabolically spicy, it goes by the name of Demon's Delight.

Casey Webb travels to Seattle where he climbs a Mount Fuji-sized burger and takes on seven terrifyingly spicy Buffalo wings that have defeated over 5,000 challengers.

Tony samples local cuisine and explores the Caribbean lifestyle.

Anthony explores the diverse food experiences hidden deep within America when he visits Texas, Ohio, Colorado and Wisconsin; he searches for the heroes of the food scene in the American Heartland.

Eating Spanish dishes including Jamon iberico and ox tails.

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A Seattle shop that imagines pies on sticks or in jars; a San Francisco baker who likes his pies on the spicy side; deliciously peculiar and uniquely down-home pies from New York City.

The best breakfast sweets from around the country.

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

An exploration into all that Chicago has to offer, in places such as Salted Caramel, Lovely Bakeshop and Southport Grocery and Café.

Madeover marshmallows; pie bars and decadent layered cakes.

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

Noah gets lucky in Illinois with the Horseshoe Sandwich, and gets hot for Buffalo Chicken Pizza in New York.

Noah Cappe enjoys the snacks at the State Fair Meadowlands in New Jersey, including the big dill stick, cheeseburger mofongo and a bacon chocolate churro; he tries surf and turf at RiverRink Fest Philadelphia and pizza dippers in medieval Oklahoma.

Noah Cappe grabs dessert for breakfast at the Florida State Fair with the Wake Up Waffle Pizza; he checks out the Washington Spring State Fair for poké wrapped in seaweed cones and the bloom-filled Rochester Lilac Festival for creamy Pizza Mac.

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

Noah Cappe tackles doughy delights at the state fair of Texas in Dallas, starting with the Dallas Hot, then the latest take on the classic carnival corndog.

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

Andrew finds out that some of the best foods in LA are hiding deep inside city neighborhoods; pig head tamales; steamed chicken embryo.

Andrew visits Boston to prove that a traditional city can be a breeding ground for new food trends. He meets a group of Harvard scientists, and a Cambodian family that injects new food traditions into a Boston suburb.

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

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

Roadside eatery in Connecticut with a 20-foot grill is used to cook lobster and clams.

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.

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 Mooking heads to the Southwest and makes his first stop West Alley BBQ and Smokehouse in Chandler, Ariz., which specializes in Tennessee-style barbecue.

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

Roger searches for the country's 15 best sandwiches while learning about sandwich techniques and the grand assortment of culinary delights one can place between two slices of bread.

Brad Smith hosts as the baking teams take some big risks creating cakes that feature thrill-seeking monsters and daring demons for judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

The teams slug it out, creating cakes with colossal creepy crawlies.

It's prom night at Camp Devil's Food Lake, and host John Henson puts the six remaining bakers in charge of the party snacks; a tsunami of terror claims one more victim from the competition with help from Stephanie Boswell, Carla Hall and Zac Young.

Five talented bakers have survived the Camp Devil's Food Lake killer; John Henson challenges them to make patterned roll cakes and frightening fault line cakes to impress judges Stephanie Boswell, Carla Hall and Zac Young.

John Henson challenges the four finalists to bake using a hated ingredient; the final three bakers battle it out for $25,000 and the title of Halloween Baking Champion.

It's prom night at Camp Devil's Food Lake, and host John Henson puts the six remaining bakers in charge of the party snacks; a tsunami of terror claims one more victim from the competition with help from Stephanie Boswell, Carla Hall and Zac Young.

Five talented bakers have survived the Camp Devil's Food Lake killer; John Henson challenges them to make patterned roll cakes and frightening fault line cakes to impress judges Stephanie Boswell, Carla Hall and Zac Young.

John Henson challenges the four finalists to bake using a hated ingredient; the final three bakers battle it out for $25,000 and the title of Halloween Baking Champion.

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

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

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

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

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

Adam learns all about the Bakewell pudding in the town of Bakewell; he also tries some local grouse at a renowned gastropub and has an unexpected taste of West Africa in the heart of the Peak District.

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

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

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

Casey Webb follows his nose to Long Island for an Italian chicken parmesan-pizza hybrid, a twist on a Jewish meat-and-potato tradition, and a 10-scoop battle against the Kitchen Sink Challenge.

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

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

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

Roger Mooking highlights 15 incredible dishes from around the U.S. that have one thing in common: they're all utterly unexpected and delightfully delicious. There's brisket kolaches, pizza wings, Calabrian pizza in a bowling alley and more.

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

The filmmakers feature perfect food pairings, from savory dishes to delicious desserts, that tantalize the taste buds.

From seriously saucy barbecue sandwiches to nachos on a pizza and the perfect burger for "Dirty Dancing," these restaurants serve up some of the best dishes in America's heartland.

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

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

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

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

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

Alton Brown loses control over a jewel of deliciousness in Los Angeles; Alex Guarnaschelli raves about a classic Middle Eastern delight in New Orleans; Monti Carlo finds meat-pie perfection in Phoenix.

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

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

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

Noah Cappe visits the Alaska State Fair; tries some local fresh seafood and state secrets, including the Sasquatch Sandwich; Noah discovers that mornings are brighter when the day starts with Country Breakfast Tots and Peach Fritter Funnel Cake.

Andrew goes on a gastronomic tour of Las Vegas, from quail breast stuffed with foie gras and mouthwatering Waygu steaks to classic veal Parmigiana and tantalizing Thai.

Street food from snails to the iconic banh mi sandwich; broken rice; fresh shrimp soup; crunchy spring rolls.

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.

Korean tacos and the LA street dog in Los Angeles, California, with a stardom cuisine and edible icons.

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

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

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

Noah Cappe visits the Alaska State Fair; tries some local fresh seafood and state secrets, including the Sasquatch Sandwich; Noah discovers that mornings are brighter when the day starts with Country Breakfast Tots and Peach Fritter Funnel Cake.

Andrew goes on a gastronomic tour of Las Vegas, from quail breast stuffed with foie gras and mouthwatering Waygu steaks to classic veal Parmigiana and tantalizing Thai.

Street food from snails to the iconic banh mi sandwich; broken rice; fresh shrimp soup; crunchy spring rolls.

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.

Korean tacos and the LA street dog in Los Angeles, California, with a stardom cuisine and edible icons.

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

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Identical twins Delpha and Delerice are throwing an extravagant birthday party and are in search of the perfect cake to suit both of their very different personalities.

Skylar is about to celebrate her 16th birthday, but has a very different idea of the perfect cake than her mom, Donna, who wants to bring plenty of bling, while Skylar wants to leave the sparkle and shine far behind.

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

Radio personality Anna and her fiance, Ray, are looking for a big Greek wedding cake that's both radiant and rustic; three top bakers face the ultimate challenge of combining these opposite visions into one unforgettable creation.

Peppery boudin sausage, cayenne-spiked crawfish, iconic gumbo and crispy-fried frog legs in Louisiana's Cajun country.

From lobster roll sandwiches and fresh East Coast oysters to Italian sandwiches and whoopie pies, Andrew Zimmern explores the seaside city of Portland, Maine, loaded with classic New England fare.

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

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

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

Michael Symon is joined by Michael Strahan at their favorite New York City burger spot; they dine on meatball sliders, succulent St. Louis style ribs, pastrami-topped pizza and authentic barbecue; Michael gets a Two-Step lesson.

Michael and TV star Billy Gardell compare a famous old-fashioned chili burger with an imaginative contemporary take; swing through the city's Koreatown for table-side barbecue; tour a downtown brewery where they have a bar games faceoff.

Michael Symon and the winner of "Worst Cooks in America: Celebrity Edition," Jenni "JWoww" Farley, team up to tackle classic barbecue, fresh farmhouse burgers and microbrews; one of the area's best-known chefs gives his take on the local cuisine.

The fairground wasn't made for forks and knives, so Noah Cappe is checking out the fork-free favorites and the hand-held carnival treats that keep people coming back.

Pulled Pork Donut in Ohio and Calabash Flounder in North Carolina.

Visiting the Brandywine Strawberry Festival in Pennsylvania for a crab cake/roast beef combo; Silver Dollar Fair in Chico, Calif., to sample the Sinfully Sweet Spicy Cheese Pretzel.

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

A food paradise in Miami; a papita-topped Cuban street food favorite; a pepper-packed burger that brings the heat; bold burritos; decadent macaroni and cheese.

The 10 competitors get their first challenge: haunted house cakes and play the dagger game for the chance at a key reward.

Carla Hall challenges the nine competitors to create Halloween candy croquembouche and incorporate an illusion; judges Stephanie Boswell and Zac Young decide which competitors' creation earns the win.

For a vampire party, Carla Hall asks the eight remaining bakers to team up and create desserts to satisfy some bloodsuckers.

The seven remaining bakers enter the creepy nursery; Carla Hall challenges the competitors to bake 3-D demon doll cakes with a diabolically assigned flavor.

In the devil's den, Carla Hall challenges the six remaining bakers to conjure up a devilish dessert using ingredients, such as sauerkraut, beets, tamarind paste and canned tomato soup.

Carla Hall invites the five remaining bakers to a party in the haunted ballroom, where they must create impressive costume cakes for a spot in the finale.

The final four bakers make severed limb cakes and floating cakes.

In the devil's den, Carla Hall challenges the six remaining bakers to conjure up a devilish dessert using ingredients, such as sauerkraut, beets, tamarind paste and canned tomato soup.

Carla Hall invites the five remaining bakers to a party in the haunted ballroom, where they must create impressive costume cakes for a spot in the finale.

The final four bakers make severed limb cakes and floating cakes.

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Ali visits Grand Rapids and samples a twilight French toast with creamy anglaise sauce; for lunch, Ali enjoys a juicy pork torta de jamon and snacks on spicy Moroccan chicken wings; a double-patty blue cheese-stuffed burger.

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

Ali savors empanadas for breakfast in Miami; mahi mahi sandwiches and a fisherman's stew for lunch; a Latin-Middle-Eastern-American fusion bowl for dinner.

Ali enjoys a day off with creamy grits; crab cake sandwich; seafood-stuffed hushpuppies; Carolina pulled pork dinner.

Ali visits Baltimore and comes face-to-face with bacon-infused pancakes and has his first taste of Maryland pit beef; Ali snacks on Basque-style fried cheese balls before he tries some Korean-style street noodles.

Ali Khan visits Pittsburgh for some cheesy pancakes and takes on a sub that might blow the classic Philly cheesesteak out of the water; Ali discovers the secrets to Pittsburgh's best pretzels and ends the day at one of the city's hottest new spots.

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

The 12 tastiest bacon dishes in America; bacon-loving chefs; everything there is to know about pigs and their parts; the chefs' top swine secrets.

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

Three hundred pounds of fish are nailed to oak boards and cooked around a ring of coals; Mexican dishes include goat barbacoa and masita.

Traditional Hawaiian imu; smoker built from a cargo container, airplane food cart, and computer fan.

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

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

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

From monster sushi rolls and a five-layer pizza cake to Texas-sized cinnamon rolls and a towering pancake sundae, dining hot spots burst at the seams with titanic treats.

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

From towering nachos to a burger in fondue, this is an homage to cheese.

The tastiest spots under the Golden State's sun, including beach bites on the central coast, authentic Italian in Mammoth and some of the juiciest burgers in Southern California.

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

Spicy burgers from hell, chicken fried steak and a 72-oz. steak challenge in Amarillo, Texas; the meat capital of the world.

Three teams, Michael Symon and Ching-He Huang, Masaharu Morimoto and G. Garvin, and Jose Garces and Bobby Deen, must cook with the most feared ingredients from previous holiday battles.

Chicago chef Lee Wolen busts out of his shell for a battle against Iron Chef Geoffrey Zakarian that's anything but quiet; judges Nancy Silverton and Simon Majumdar are on hand to determine the winner.

Minnesota chef Justin Sutherland brings his contemporary Southern cuisine to Kitchen Stadium in an attempt to fleece Iron Chef Alex Guarnaschelli; If they want to win, each chef will have to impress judges Susan Feniger and Jonathan Waxman.

Vietnamese chef Thai Dang fishes for a win from the Chairman during his battle against Iron Chef Marc Forgione; judges Jonathan Waxman and Tanya Holland determine a winner.

Three teams, Michael Symon and Ching-He Huang, Masaharu Morimoto and G. Garvin, and Jose Garces and Bobby Deen, must cook with the most feared ingredients from previous holiday battles.

Chicago chef Lee Wolen busts out of his shell for a battle against Iron Chef Geoffrey Zakarian that's anything but quiet; judges Nancy Silverton and Simon Majumdar are on hand to determine the winner.

Sign off.

Minnesota chef Justin Sutherland brings his contemporary Southern cuisine to Kitchen Stadium in an attempt to fleece Iron Chef Alex Guarnaschelli; If they want to win, each chef will have to impress judges Susan Feniger and Jonathan Waxman.

Vietnamese chef Thai Dang fishes for a win from the Chairman during his battle against Iron Chef Marc Forgione; judges Jonathan Waxman and Tanya Holland determine a winner.

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Eateries unknown to the average tourist; Staten Island Italian restaurant; a pizzeria in Las Vegas.

Interesting restaurants in Las Vegas.

Korean and American BBQ come together; seafood is brought to new heights; global touches are added to southern food.

A 9-course underground dinner party in Chicago;a double-decker bus serves gourmet comfort food on wheels; a hidden sushi gem with live sushi from the chopping block to your plate.

Chef Rick Bayless celebrates Mexico's most beloved street food and snacks; two brothers bring decadent Italian toasts to one of New York's hippest neighborhoods; a Top Chef winner turns out wild dishes inspired by his melting pot heritage.

Restaurants that showcase unique and pioneering dishes that turn first time customers into long-time fans.

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

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

Beau MacMillan's unforgettable gnocchi in San Diego, Tregaye Fraser casts her vote for a one-of-a-kind gourmet burger in Atlanta and Martha Stewart celebrates with the most exquisite salmon in New York.

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

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

Wolfgang Puck admires APL Restaurant in Los Angeles for making a sandwich that's well worth the wait; Antonia Lofaso finds cavatelli truly irresistible; Geoffrey Zakarian shares his love for smoked brisket.

Andrew Zimmern discovers that America's Steel City has a knack for blending old and new food traditions.

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

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 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.

From savory potato pastries and silver-garnished syrupy fried bread to spicy pancakes and hearty meals of meat and rice, Hyderabad's menus are fit for royalty.

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

Andrew Zimmern enjoys the bold, tropical flavors of the island country of Curaçao; this former Dutch trading hub's local cuisine is blended and diverse including African stews and Dutch cheese.

Andrew highlights Tuscan specialties like small-batch extra virgin olive oil, spicy fish stew served over crusty bread, chickpea pancakes and whole fish simmered quickly in spicy tomato sauce.

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

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

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

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

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

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

Casey Webb chows down on a historic Reuben sandwich, a soul food feast featuring fried chicken from a 100-year-old recipe and a monstrous pile of pork with all the breakfast fixings weighing more than 3 pounds.

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

At the Ostrich Festival in Chandler, Ariz., sampling the Tacocolada; trying Amanda's green bean fries; Noah's first ever visit to the Colorado State Fair for a breakfast burger like no other and a rattlesnake corndog that's got a real bite.

The Indiana State Fair serves up fair foods including a colossal grilled cheese sandwich and YaYa's tomato balls; Noah samples fare from Old Canal Days in Lockport, Ill. including loaded potato bites and a Chicago-style pizza pie.

Noah Cappe visits the Big E in West Springfield, Mass., to try the turducken sandwich, Country Fried Shepherd's Pie, deep-fried fruit punch and The Big E-clair; Gwinnett County Fair in Georgia features Sunday Dinner Sundae and the Funnel Fried Bacon.

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

There's something about pasta that's exciting, and Eddie Jackson shares a combination of savory sauces and a variety of textures for this ever-evolving ancient dish.

Loving the best about pizza; crispy crust, savory sauce, ooey-gooey cheese and endless options for toppings.

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

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

At the Ostrich Festival in Chandler, Ariz., sampling the Tacocolada; trying Amanda's green bean fries; Noah's first ever visit to the Colorado State Fair for a breakfast burger like no other and a rattlesnake corndog that's got a real bite.

The Indiana State Fair serves up fair foods including a colossal grilled cheese sandwich and YaYa's tomato balls; Noah samples fare from Old Canal Days in Lockport, Ill. including loaded potato bites and a Chicago-style pizza pie.

Noah Cappe visits the Big E in West Springfield, Mass., to try the turducken sandwich, Country Fried Shepherd's Pie, deep-fried fruit punch and The Big E-clair; Gwinnett County Fair in Georgia features Sunday Dinner Sundae and the Funnel Fried Bacon.

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

There's something about pasta that's exciting, and Eddie Jackson shares a combination of savory sauces and a variety of textures for this ever-evolving ancient dish.

Loving the best about pizza; crispy crust, savory sauce, ooey-gooey cheese and endless options for toppings.

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

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

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

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

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Michael Symon turns the flavors of ranch dressing into a rub for ranch-rubbed pork ribs; he also uses it in baked sweet potatoes with charred onion ranch dip; Michael's wife, Liz, makes grilled corn with ranchovy butter, featuring the rub yet again.

Michael Symon enjoys a golden summer with his California-inspired grilled feast; Michael gets started with Smoked Tri-Tip followed by a Grilled Avocado Salad with Cranch Dressing before Liz takes on dessert with a summery Strawberry Chiffon Cake.

Michael's outdoor, family-friendly meal starts with a fish fry with lime aioli, where he fries fresh fluke in a pot over coals on the grill; smashed potatoes; quick pickled zucchini salad.

Michael makes a summertime seafood meal that's all about the prep and letting the foil and grill do the work; foil packets of clams with sausage and peppers; peaches with mascarpone and honey.

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

Braised veal shanks; shaved asparagus salad; peach almond crumble; visit to a knife maker.

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

Brick-grilled chicken; grilled corn salad; banana-split brulee with whiskey caramel.

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

Josh Charles meets up with Michael at his favorite place for crab cakes in town; after a round of bocce ball, Michael introduces Josh to some of Baltimore's best new spots for juicy, inventive burgers and craft brews.

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

Michael Symon heads to Asheville, N.C., where he smokes a whole hog in traditional Carolina style for the juiciest pulled pork sandwich; beignets stuffed with crawfish, shrimp and andouille sausage; burger with Atomic Death sauce and Hell Relish.

Noah Cappe heads to Balboa Nights in San Diego, where the carnival eats are fresh and twisted; Noah heads to Florida's Space Coast for the Key Lime Pie Festival and the Coastal Carolina Fair in South Carolina for a dough-nutty banana pudding.

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

Noah Cappe arrives at the Kentucky State Fair; the Mac Ball Burger, featuring deep-fried homemade mac and cheese; the Fried Green Frank, the Derby Pie Pop and the Southern Slaw Sammie; the Mac Attack Taco; Sunday Dinner Pizza; Grilled S'more Melt.

At the Great American Foodie Fest in Las Vegas; Noah Cappe goes crazy for an Ube Funnel Cake and the Tamago Burger; a New England fall classic; The Final Round; a Kettle Korn ice cream sandwich.

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

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

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

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

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

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

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

Casey Webb starts with a decadent brioche doughnut that's topped with brunch all-stars and then heads for the sea to dig oysters for a fresh feast; Finally, he faces three 24-ounce milkshakes at a creamery that has been dishing treats since 1928.

Edible icons like smoked salmon, soda bread and stew to boxty, black pudding and Guinness in Ireland.

Andrew Zimmern discovers the complex flavors of Phnom Penh, Cambodia, including spicy grilled crab, beef salad, and herbaceous fish and noodle soup, all of which reflect a mission to preserve the uniqueness of Cambodian cuisine.

Andrew Zimmern explores the diverse culinary classics of Ecuador's capital city, Quito; the urban cuisine satisfies stomachs with fried pork and potato cakes, fresh ceviche, sugar-coated roasted peanuts, fish soup, and more.

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 Zimmern reveals the most iconic foods of Chiang Mai, Thailand; from coconut curry soup to a signature sausage with pork and chile paste, fish roasted in banana leaves to minced pork salad.

Classic Danish dishes in the city of Copenhagen; from seafood prepared in the New Nordic style to classics like marinated crown herring and pan-fried meatballs.

Andrew Zimmern traces the path of Christopher Columbus' expedition across the Dominican Republic; from cow stomach stew with African roots to native Taino flatbreads, Andrew eats his way across the cultural evolution of Hispaniola.

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

Suckling pig cooked all day on a rotisserie; spicy wok-fried rice; whole slow-roasted duck.

Andrew Zimmern dives into the flavor-packed favorites of Savannah, Georgia, like creamy shrimp and grits, briny oysters in a half shell, upscale crab bisque and down-home barbecue stew so thick it'll make your spoon stand up.

Andrew heads to Providence, R.I., one of the oldest cities in America and home to a unique food scene; he savors authentic Portuguese-style seafood, discovers a refreshing take on New England pub food and is wowed by a one-of-a-kind tasting menu.

Andrew heads to St. Louis to get his fill of comfort food; he savors barbecued pig snoots, indulges in a modern Midwestern incarnation of traditional Italian fare and slurps noodles at one of the hottest new spots for East Asian fare.

Andrew Zimmern reveals the most iconic foods of Chiang Mai, Thailand; from coconut curry soup to a signature sausage with pork and chile paste, fish roasted in banana leaves to minced pork salad.

Classic Danish dishes in the city of Copenhagen; from seafood prepared in the New Nordic style to classics like marinated crown herring and pan-fried meatballs.

Andrew Zimmern traces the path of Christopher Columbus' expedition across the Dominican Republic; from cow stomach stew with African roots to native Taino flatbreads, Andrew eats his way across the cultural evolution of Hispaniola.

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

Suckling pig cooked all day on a rotisserie; spicy wok-fried rice; whole slow-roasted duck.

Andrew Zimmern dives into the flavor-packed favorites of Savannah, Georgia, like creamy shrimp and grits, briny oysters in a half shell, upscale crab bisque and down-home barbecue stew so thick it'll make your spoon stand up.

Andrew heads to Providence, R.I., one of the oldest cities in America and home to a unique food scene; he savors authentic Portuguese-style seafood, discovers a refreshing take on New England pub food and is wowed by a one-of-a-kind tasting menu.

Andrew heads to St. Louis to get his fill of comfort food; he savors barbecued pig snoots, indulges in a modern Midwestern incarnation of traditional Italian fare and slurps noodles at one of the hottest new spots for East Asian fare.

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

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

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

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Unique takes on cookies.

Unique takes on childhood favorites.

Strange stories of an alien world told by using edible creations.

Food art that captures the danger and mystery of what lies beneath the ocean.

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

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

Andrew Zimmern takes a voyage of self-discovery across the Mojave Desert; from Palm Springs pickleball with oxtail stew and alien-inspired rejuvenation and jerky to a Sin City meal with Carrot Top, this journey explores the joy of escape.

Andrew Zimmern traces the footsteps of Juan Ponce de Leon down the Florida coast; buccaneer-style bacon and chocolate anchovies to crab juice roasted on an ancient fire and powdered Key West shrimp.

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

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

Roger Mooking goes hog-wild at two legendary barbecue restaurants located in America's Barbecue Belt; racks of St. Louis-style ribs in custom wood-fired pits; barbecue spaghetti; chopped pork sandwiches and massive ice cream sundaes.

In Algoma, Wis., Roger meets the Schmiling brothers, who use a cinder block pit and metal grates to roast a whole steer; Roger meets Jason Elvis Heard, an engineering consultant who built a record-breaking rig called Mega Pit.

Pork at a former gas station; an outdoor kitchen with a smoker and grill; a whole pig with spices; stuffed chickens.

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

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

The 12 tastiest bacon dishes in America; bacon-loving chefs; everything there is to know about pigs and their parts; the chefs' top swine secrets.

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

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

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

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

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

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

Casey Webb's appetizing adventure lands him in Washington, D.C., for shepherd's pie at a political culinary institution, a Korean fried masterpiece and a challenge consisting of more than three pounds of burger and fries.

Casey Webb heads to Charlotte, N.C., for three takes on Southern specialties; there's a cheesy chicken classic, care of Korea, a time-honored institution's signature sandwich and the biggest walking taco in all the Carolinas.

Tony samples Liberia's traditional culinary offerings.

Tony visits Kerala, an Indian state untouched by Western franchises; Tony enjoys street food while in Kerala.

Tony experiences the building boom that has taken place in Dubai, which is now a global city.

Casey Webb's appetizing adventure lands him in Washington, D.C., for shepherd's pie at a political culinary institution, a Korean fried masterpiece and a challenge consisting of more than three pounds of burger and fries.

Casey Webb heads to Charlotte, N.C., for three takes on Southern specialties; there's a cheesy chicken classic, care of Korea, a time-honored institution's signature sandwich and the biggest walking taco in all the Carolinas.

Tony samples Liberia's traditional culinary offerings.

Tony visits Kerala, an Indian state untouched by Western franchises; Tony enjoys street food while in Kerala.

Tony experiences the building boom that has taken place in Dubai, which is now a global city.

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Sweetened tofu; donuts that raid the savory spice cabinet; roasted red pepper gelato; a cupcake that's fit for dinner.

Sticky, stacked baklava and creative candies; twisted French classics; upscale farmer's market fare.

Hotspots that take a sweet brunch very seriously and turn it into something utterly unique.

Visiting Mojo Monkey, Brooklyn Farmacy, Chicago Diner and Teaspoon Bakeshop.

Dominique Ansel's famous Cronut; pies collide with cocktails at Butter and Scotch; Oddfellows' unique ice cream flavors.

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

From pleasingly piquant pretzels in California, to sweet and fiery desserts in New York, Noah gets up the courage to sample seven of the spiciest midway munchies from coast to coast.

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

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

Texas-sized treats at Rodeo Austin; Kobe beef Rodeo Austin burger and the massive Stuffed Chop; Pima County Fair in Tucson, Ariz., for a shrimp stick featuring sweet Gulf shrimp and fruity cereal; The Big Rib; brain-numbing Nitro Whip.

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

Texas Renaissance Festival; Sir Francis fry dog and the crown jewel; Plant City, Florida; berry delicious carnival treats at the Florida Strawberry Festival; strawberries make a surprise appearance in savory treats like the sweet brisket taco.

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

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.

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

Beef tongue sandwiches; Korean soul foods that include boiled pig stomach and blood sausage; traditional bay foods like barbecued muskrat and grilled eel.

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

Roger learns an ancient Argentine method of roasting lamb; he catches a six-foot sturgeon and stuffs it to the gills with fresh veggies for an outdoor feast; a pitmaster shows Roger his new high-tech rigs, capable of cooking a room full of hogs.

Roger visits a fish farm at Passmore Ranch in Sloughhouse; has a taste of Santa Maria barbecue at the Elks Lodge.

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.

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

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

Licorice lanes, taffy trees and marshmallow mountains; the sweetest place to be is the wonderful world of candy.

The baking teams capture Santa's reindeer enjoying their favorite sporty pastimes.

The six remaining bakers take on making pies; the first challenge has the bakers using a store-bought crust; the second challenge involves three different pies and three different crusts.

The five bakers left to compete take the fruitcake to a new level and reinvent the yule log.

The four bakers must use the classic holiday flavors of peppermint and hot chocolate in a dessert and then create a holiday breakfast complete with three sweet dishes.

The three remaining bakers face one challenge, but it's a massive one, constructing gingerbread worlds filled with all sorts of treats.

The six remaining bakers take on making pies; the first challenge has the bakers using a store-bought crust; the second challenge involves three different pies and three different crusts.

The five bakers left to compete take the fruitcake to a new level and reinvent the yule log.

The four bakers must use the classic holiday flavors of peppermint and hot chocolate in a dessert and then create a holiday breakfast complete with three sweet dishes.

The three remaining bakers face one challenge, but it's a massive one, constructing gingerbread worlds filled with all sorts of treats.

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Ali Khan devours an unbelievable dark truffle cake; Johnny Weir and Tara Lipinski indulge in an explosion of different chocolates in one luscious dessert; Scott Conant travels to Sin City to bet on a delicious chocolate mashup.

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

From sweet deals on steak dinners at The Butchershop, to the guilty pleasure of indulgent surf and turf at Iris, Memphis will have customers singing with joy; finding delicious barbecue at Rendezvous in the form of a pulled pork sandwich.

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

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

Adam is in Eton to try the world-famous, delicious mistake, Eton mess; he also tries a British tradition, afternoon tea, local venison bon bons and tops his trip off with fudge.

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

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

Casey fries up a Latin staple, tackles a Stone Age feast, and makes a four-pound deli platter in the Chompie's Day at the Deli Challenge; indulgent brunch food; a corn bread and potato hash topped with a turkey leg.

Casey Webb heads to Ocean City, Maryland to dive into a massive jumbo lump crab cake sandwich, make some of the area's iconic salt water taffy candies and fight to stay afloat in the Titanic Sundae Challenge.

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

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

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

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

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

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

Above-average nachos, from filet mignon and parmesan fondue to Thai chicken and Hawaiian pork, these restaurants dish up mouthwatering mounds of meat and cheese.

An over-the-top pistachio chicken salad creation in Austin, Texas; finger-lickin' good ribs; Martha Stewart's lunchtime special in New York.

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

Carla Hall shows off beautiful beets from Michigan; Molly Yeh reveals the surprise inside the ultimate breakfast muffin; Aaron Sanchez shares his warm cookies and milk; Alton Brown talks about his favorite dish at Destroyer in Los Angeles.

Andrew Zimmern pulls apart a melty meatball parmigiana hero in Portland, Ore.; Antonia Lofaso finds a super-soft creme brulee doughnut in Washington, D.C., while Anne Burell heads to the city of sin for a breakfast sandwich.