Iconic eats like poutine to smoked meat to hand-rolled bagels in Montreal, Canada.

Chicago, Illinois, is a world-class food paradise; Andrew explores Windy City classics, from deep dish pizza and all-beef hot dogs to chicken Vesuvio and Garrett Popcorn.

Fair eats such as the Dynamite dog, North Wood sandwich and barbecue nachos; prairie poutine and a habanero crunch burger.

Host Noah Cappe crosses the country in search of carnival classics gone wild! From a pumped up corndog at the Porter County Fair to an out of this world funnel cake-blooming onion mashup; candy apple gone crazy; a cotton candy burrito.

Noah Cappe digs in to seven ooey-gooey versions of the classic American casserole; whether it's stacked in a sandwich, layered in a hot dog, rolled into a taco or topped with lobster, these mac and cheese creations are crave-worthy carnival treats.

Noah Cappe's tummy wins big at the Clark County Fair and Rodeo in Nevada with the chili cheese cake and the penne alla cone; he keeps cozy with a hot cocoa pretzel at Winter Fest OC and visits Tallahassee, Fla., for a shortcake stuffed candy apple.

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

Andrew Zimmern visits St. Louis and explores such edible icons as St. Louis-style BBQ, toasted ravioli, and gooey butter cake.

Iconic eats like poutine to smoked meat to hand-rolled bagels in Montreal, Canada.

Chicago, Illinois, is a world-class food paradise; Andrew explores Windy City classics, from deep dish pizza and all-beef hot dogs to chicken Vesuvio and Garrett Popcorn.

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The entire menu in a roll; Po' Boy in a hot dog joint; gnocchi.

Short ribs inside a bowling alley; a NY-Hawaiian fusion pizza; a classic Hawaiian dish.

Adam is in Philly at a wacky joint with a secret beer-filled burger, the ultimate chili pie upgrade at a restaurant in an old bank, a hidden Mexican meatball sub and an off-the-menu glazed fried chicken at a doughnut shop.

A burger featuring almost every animal; mac and cheese with pastrami; a grilled cheese restaurant with their dining room in a school bus.

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

Andrew explores the alluring eats of Phuket, Thailand, an island paradise with bountiful natural gifts, aromatic flavors and multicultural cuisine; from spicy crab curry to sweet crispy street snacks, Phuket's gastronomy is a feast for the senses.

Andrew celebrates Pennsylvania Dutch favorites, like shoofly pie.

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.

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

Michael takes reality television star Kendra Wilkinson on a whirlwind food and beer tour of Detroit to introduce her to one of the country's most resurgent cities; enjoys microbrews, Coney Island dogs, spicy Korean sliders and pulled pork enchiladas.

Fried chicken and pancake tacos are a delicious reinvention of classic chicken and waffles; a burger with a house-made chorizo patty; smoked pulled pork with a Kansas City-style barbecue rub.

Michael Symon visits his hometown of Cleveland, where a lamb burger with kalamata olive salt gives him a nostalgic taste of his Greek heritage; iconic Buffalo wings; wild boar baby back ribs and a duck sausage pig-in-a-blanket.

Host Noah Cappe travels to festivals and fairs across the country in search of frankly delicious dogs; a crab dip smothered dog in Maryland; a cheesy, spicy chile relleno dog in California; dessert dogs covered in whipped cream and chocolate.

Noah starts the day at the Shasta District Fair in Anderson, Calif. by devouring Southern-style Biscuits 'n' Gravy Breakfast and a Cowboy Funnel Cake; he visits the National Balloon Classic in Iowa for an Iowa-only pizza.

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

Noah heads to Hawaii for the Maui Fair where rice is always on the menu; traditional Hawaiian treats like the Laulau Feast and loco moco; cross cultural favorites like furikake salmon; jacked up fries; cannoli nachos.

Decadent dishes smothered in the richest sauces, from gravy-covered biscuits and skyscraping burgers to Caribbean curries and perfect pancakes.

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.

A towering torta served on a shovel, a super stack of pancakes, softball-sized meatballs, plenty of pastrami and more.

For the pre-heat, the eight bakers work in teams to make four different kinds of pies on the same sheet pan; in the main heat, the bakers embrace the stuffed feeling after the Thanksgiving meal by making stuffed cakes featuring seasonal ingredients.

Seven bakers must make a dessert combining cranberry with another flavor; to combat the sleepiness that follows turkey, the main heat challenges the bakers to create a sweet treat that pairs coffee with an unusual flavor of coffee syrup.

The holidays are a time for artistry and decorations, so for the pre-heat, inflatable holiday decorations inspire the six bakers' cute cream puff displays; in the main heat, the bakers dazzle the judges with delicious hand-painted eggnog cakes.

Five bakers have to update traditional rugelach with unexpected new flavors like cardamom, grapefruit, guava paste, peanut butter or chai; the judges are craving their favorite ingredients in the form of a light and creamy tiramisu in the main heat.

In the pre-heat, bakers have to combine common pantry ingredients like balsamic vinegar, potato chips, oatmeal, red wine and olive oil in a new version of a classic holiday dessert; the bakers must use two key fruitcake components in a new dessert.

Three final bakers must create a beautiful edible holiday ornament display in the pre-heat; for the final main heat, the bakers must create a cake that is decorated like a gift on the outside and reveals a surprise inside when sliced.

The holidays are a time for artistry and decorations, so for the pre-heat, inflatable holiday decorations inspire the six bakers' cute cream puff displays; in the main heat, the bakers dazzle the judges with delicious hand-painted eggnog cakes.

Five bakers have to update traditional rugelach with unexpected new flavors like cardamom, grapefruit, guava paste, peanut butter or chai; the judges are craving their favorite ingredients in the form of a light and creamy tiramisu in the main heat.

In the pre-heat, bakers have to combine common pantry ingredients like balsamic vinegar, potato chips, oatmeal, red wine and olive oil in a new version of a classic holiday dessert; the bakers must use two key fruitcake components in a new dessert.

Three final bakers must create a beautiful edible holiday ornament display in the pre-heat; for the final main heat, the bakers must create a cake that is decorated like a gift on the outside and reveals a surprise inside when sliced.

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

Ali visits Charlottesville, Va. for breakfast, lunch, dinner and a snack; college town food has never tasted so good as Ali starts with a breakfast bagel chock full of deli meat.

Ali dives into a plate of decadent lemon cheesecake French toast, before finding a hip chef-driven falafel house where everything is made from scratch daily; then he gets his Wisconsin on with a tribute to the state fair, deep fried Oreos.

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

Roger cannot resist the sweet, succulent smoky goodness of barbecue as he canvases the country on the lookout for the fifteen best barbecue dishes wherever he can find them.

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.

The best combinations of eggs, gravy, breakfast meat and fried dough that make up the 12 greatest breakfasts in the country.

Outdoor smoker; lamb rotisserie; coal-baked potatoes.

Roger travels to Texas and Louisiana for classic Cajun cooking, including red beans and rice, and Cajun pig roast.

Coffee roasted the old fashioned way; Andouille sausages; tasso.

Leatha's Bar-b-cue in Hattiesburg, Mississippi, for pork and beef ribs; Hometown Bar-B-Que in New York for jerk baby back ribs and Korean ribs.

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

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

People love sausage, whether they're long links, plump patties or spicy little slices; sampling the best the United States has to offer, including a chorizo burger, a sausage sampler, a Cajun sausage po' boy, and wood-fired venison hot dog.

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

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

Chef Symon against chef Nunez.

Iron chef Jose Garces vs. chef Franklin Becker.

Chef Zakarian battles with chef Casanova.

Chef Masaharu Morimoto vs. chef Marc Forgione.

Iron Chef Michael Symon takes on challenger Chef Celina Tio.

Iron chef Jose Garces vs. chef Franklin Becker.

Chef Zakarian battles with chef Casanova.

Chef Masaharu Morimoto vs. chef Marc Forgione.

Iron Chef Michael Symon takes on challenger Chef Celina Tio.

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

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Meet the chef who brought the tradition of gastropubs over from England and experience her nose-to-tail cooking.

Classics with a new twist.

Restaurants combine ethnic traditions to make new flavors; Texas and Italy traditions merge; Korean cuisine mixed with American Northwest fare.

Restaurants offer comfort foods.

From macaroni and cheese to milkshakes, these are the greatest dishes found on the kids' menu; Alex Guarnaschelli shares her comfort food; Claudia Sandoval shows how fun it is to play with food; the Legendairy Milkshake Bar in Nashville, Tenn.

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.

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.

Robert Irvine takes his wife's advice and discovers the world's greatest omelet at Babystack's Cafe in Las Vegas, Nev.; Sabin Lomac learns the secret of a genuine Philly cheesesteak; Duff Goldman borrows his brother's favorite spectacular surprise.

Anne Burrell takes on a gut-busting club sandwich from Little Goat Diner; Antonia Lofaso tries heavy-hitting Korean barbecue; Jernard Wells confronts a massively unbelievable cake.

Andrew Zimmern raves about the infamous barbecue chicken from Miss Myra's Pit Bar-B-Que in Birmingham, Ala.; Aarti Sequeira can't stop ordering handmade ice cream; jumbo lump crab cakes.

In the first qualifying round, the three teams of cake and sugar artists must showcase an unlikely understudy who dreams of winning a spot to pull Santa's sleigh; two teams move on in the competition and the judges send one team home.

In the second qualifying round, three teams are challenged to showcase Charles Dickens' "A Christmas Carol" in a way the world has never seen before by completely reimagining the iconic ghost of Christmas past, present or future.

In the final qualifying round, three teams have to showcase how two animals that don't ordinarily get along can celebrate Thanksgiving together in the animal kingdom.

With the qualifying rounds complete, six teams of masterful cake and sugar artists face off in a challenge to imagine the perfect way to win the ultimate snowball fight.

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

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

Casey Webb 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 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 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.

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.

Noah Cappe visits the Washington County Fair in Utah for the Twisted Pickle Roll - a deep-fried pickle sushi dream come true - and has a little dessert in the desert with the Cookie Dough Dog. Then, he's off to the Clark County Fair in Nevada for Pretzel French Toast and the spicy Cheesy Carne Brick. Finally, Noah heads to the North Florida Fair in Tallahassee for their Southern Fried Softshell Sandwich, the Fiery Fiesta Funnel Cake and Grape Gems, a candy-coated fruity treat!

Noah Cappe goes hog-wild with fantastic porky delights made by amazing carnival cooks; whether it's grilled, smoked or even incorporated into dessert, it's time to pig out.

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

Noah takes on Lobster Fries and jumps for Grasshopper Fried Pie in Texas.

Eddie Jackson explores Asian cuisine.

Eddie Jackson finds that marrying dishes to create something new is a genius life hack; whether it's a combination of cultures or a surprising mix of flavors, a good mash-up is an exciting way to bring meals to the next level.

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

Casey Webb'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.

Noah Cappe visits the Washington County Fair in Utah for the Twisted Pickle Roll - a deep-fried pickle sushi dream come true - and has a little dessert in the desert with the Cookie Dough Dog. Then, he's off to the Clark County Fair in Nevada for Pretzel French Toast and the spicy Cheesy Carne Brick. Finally, Noah heads to the North Florida Fair in Tallahassee for their Southern Fried Softshell Sandwich, the Fiery Fiesta Funnel Cake and Grape Gems, a candy-coated fruity treat!

Noah Cappe goes hog-wild with fantastic porky delights made by amazing carnival cooks; whether it's grilled, smoked or even incorporated into dessert, it's time to pig out.

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

Noah takes on Lobster Fries and jumps for Grasshopper Fried Pie in Texas.

Eddie Jackson explores Asian cuisine.

Eddie Jackson finds that marrying dishes to create something new is a genius life hack; whether it's a combination of cultures or a surprising mix of flavors, a good mash-up is an exciting way to bring meals to the next level.

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

Casey Webb'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.

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

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

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

Roasted chicken pops with vibrant salsa verde; fried potatoes with spicy aioli; molten chocolate cakes.

Michael's favorite granola; grilled peaches with honey, yogurt and mint; poached eggs and crab English muffins; maple pecan bacon; Meyer lemon and basil fizz.

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

Symon meets with Bobby Flay to share milkshake and burger recipes.

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

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

Juiciest, meatiest, triple-stacked burger with beef, lamb and turkey; authentic Mexican lamb barbacoa wrapped in fresh banana leaves; one barbecue joint is smoking everything from meatloaf to turkey tacos and even their guacamole.

A triple meat-stacked sandwich with smoked pork belly, bologna and chicken liver pate; deep-fried soft-shell crab patty; jumbo, spicy, fried chicken wings zing with a Szechuan peppercorn sauce in Seattle.

Noah Cappe takes on the Porter County Fair in Indiana, where a pile of locally sourced pork is served three ways in a single dish; Pizza on a Stick; the Carrot Funnel Cake; then Noah's off to the Eastern Idaho State Fair.

At the Okeechobee County Fair, Noah samples hot-wing grilled cheese, a sweet bacon Devil Burger and strawberry margarita funnel cake; the Scarborough Renaissance Festival in Texas has ooey-gooey pasta roses and homemade cinnamon rolls with bacon.

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

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.

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

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

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

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

Dungeness Crab Louie and sourdough bread on the West Coast in San Francisco; some of the best eating on the West Coast.

Some Southern hospitality, with comfort food like fried chicken and peach cobbler, to soul food and sweet tea in Atlanta.

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

Andrew highlights the iconic British dishes and ethnically diverse foods that have put London on the culinary map, from humble shepherd's pie and posh beef Wellington to sizzling seekh kebabs and smoky Jamaican jerk chicken.

Andrew scopes out the creative, rustic comfort dishes of Quebec City, Canada; influenced by French and English settlers, the city is full of old world charm, late-night diners, hearty food and plenty of maple syrup.

Andrew returns to Paris, the European epicenter of fashion, art and food; Paris is home to masterful cuisine, and Andrew finds the best places to get everything from traditional pot au feu topped with bone marrow to steak tartare.

Andrew explores the historic, invisible network known as the Underground Railroad; along the way, he eats meals typical of the slaves who escaped on the route, from road-kill stew and fire-roasted bullfrog to deer jerky and chitterlings.

Andrew uncovers the legends surrounding NASCAR's storied history that took stock car racing from the backwoods of North Carolina to a national phenomenon; along the way he dines on pork brains, fried snapping turtle and classic Carolina barbecue.

Hunting for rabbits with a golden eagle; a blow while milking a horse; sheep brains to fermented camel milk and smoked horse sausage.

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

Andrew visits Nashville, Tenn., to take a bite out of Southern staples in the city that music built; Andrew stops by a festival to experience the perfect chef, food and music crossover, then digs into one of the best Sunday suppers in town.

Andrew Zimmern travels to Branson, Mo., for live shows and comfort food classics; he finds unique eats at Silver Dollar City amusement park and country ham at Branson Cafe before grabbing dinner and a show at Dixie Stampede.

Andrew scopes out the creative, rustic comfort dishes of Quebec City, Canada; influenced by French and English settlers, the city is full of old world charm, late-night diners, hearty food and plenty of maple syrup.

Andrew returns to Paris, the European epicenter of fashion, art and food; Paris is home to masterful cuisine, and Andrew finds the best places to get everything from traditional pot au feu topped with bone marrow to steak tartare.

Andrew explores the historic, invisible network known as the Underground Railroad; along the way, he eats meals typical of the slaves who escaped on the route, from road-kill stew and fire-roasted bullfrog to deer jerky and chitterlings.

Andrew uncovers the legends surrounding NASCAR's storied history that took stock car racing from the backwoods of North Carolina to a national phenomenon; along the way he dines on pork brains, fried snapping turtle and classic Carolina barbecue.

Hunting for rabbits with a golden eagle; a blow while milking a horse; sheep brains to fermented camel milk and smoked horse sausage.

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

Andrew visits Nashville, Tenn., to take a bite out of Southern staples in the city that music built; Andrew stops by a festival to experience the perfect chef, food and music crossover, then digs into one of the best Sunday suppers in town.

Andrew Zimmern travels to Branson, Mo., for live shows and comfort food classics; he finds unique eats at Silver Dollar City amusement park and country ham at Branson Cafe before grabbing dinner and a show at Dixie Stampede.

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

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

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Sechler's Pickles candy; Byrd Cookie Company's key lime pie cookie; Lemonhead; Affy Tapple's caramel apple with peanuts.

Exploring food with secret centers; middle of the Mallo Cup; creamy inside of a peppermint cream; complex filling of a mini beef Wellington; Tootsie Pop.

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

Old fashioned is combined with modern innovation to create some interesting comfort foods in Minneapolis and St. Paul.

Andrew Zimmern makes a trip to the Ozarks where people are still living off the land and making the most of it by combining old traditions with new techniques.

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

Mushrooms harvested in underground caves; brined ham delivered to the presidential palace; aging artisanal French cheese.

Fresh bull testicle ceviche and possum Sunday dinner in Guatemala where ancient flavors are still alive.

Unique re-inventions of traditional Dutch recipes in Amsterdam from goose krokets to insect-filled nuggets to smoked local eel and hollow pig head.

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

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

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

Pork shoulder with spices; carne adovada; carnitas.

Roger meets Chef Ben Ford in Tarzana for a unique style of clambake using a wine barrel as the cooking vessel; Roger meets Francisco Paco Perez in Chula Vista for traditional Mexican barbacoa which is whole lamb cooked in an underground brick pit.

The all-time favorite sandwiches in the Sandwich Hall of Fame; Eddie Jackson talks about the best place to go for a BLGT.

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

America's best pancakes; the ultimate doughnuts; the world's most perfect seafood dish; the infamous Caesar salad.

Duff Goldman and his donut from Baltimore; Alex Guarnaschelli brings along her must have paella from Chicago; what dessert Wolfgang Puck chooses above all others; recommendations from Monti Carlo, Dan Langan, Simon Majumdar, and Katie Pix.

Sticky toffee pudding, super spicy wings, a fondue burger, drunken scallops and chocolate plus barbecue; the tastiest, sauciest meals to grace a plate or tingle a taste bud.

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.

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

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

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

Casey Webb 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.

Casey Webb's tasty travels bring him to Manchester, New Hampshire for an epic portion of barbecue that's served on a shovel at KC's Rib Shack; the deluxe cheeseburger mac; a ghost pepper-infused inferno burger challenge.

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

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.

Tony visits with Egyptian locals to get a taste for what it means to be Egyptian.

Tony explores how the diversity of people and food communities throughout Paris creates a wealth of culinary experiences.

Casey Webb's tasty travels bring him to Manchester, New Hampshire for an epic portion of barbecue that's served on a shovel at KC's Rib Shack; the deluxe cheeseburger mac; a ghost pepper-infused inferno burger challenge.

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

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.

Tony visits with Egyptian locals to get a taste for what it means to be Egyptian.

Tony explores how the diversity of people and food communities throughout Paris creates a wealth of culinary experiences.

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Dream-worthy oysters at Hog Island; the pork bun at Yank Sing; the souffle at Cafe Jacqueline; the strudel at Schmidt's; the pain au chocolat at Tartine.

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.

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.

Ali lands on his feet with Cat Head biscuits and gravy, followed by Southern chicken and dumplings; after a tasty Aussie treat, Ali caps off his day on the bay with a delicious crab cake.

Ali dives into a delectable Portuguese sweet bread French toast; he then sinks his teeth into a classic meatball sub from a landmark Providence sandwich shop; then Ali gets his seafood on with a Quahog clam and chorizo.

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

Noah heads to the Eaton County Fair, where he samples the PB Battered Burger, then tries Pina Colada Shrimp Tacos, fried zucchini Z'achos and a Super Fried Strawberry Shortcake; Noah visits the Montgomery County Fair in Gaithersburg, Md.

Noah visits central California's Placer County Fair, the home of the World's Largest Funnel Cake; Noah visits the Mississippi Valley Fair in Davenport, Iowa, for deep-fried peaches and ice cream and a Walking Fish Taco.

Midway eats, like the Onion Ring Nacho Supreme and Cosmic Funnel Cake at the Pasco County Fair in Florida; the Sights and Sounds of Christmas in San Marcos, Texas.

Noah heads to the Big Fresno Fair in California for the debut of some new fair foods, including the Flamin' Hot Chimichanga and Rainbow Shrimp Fries; new spin on the classic hot dog and one of the wackiest deep-fried desserts ever.

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.

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

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

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

Custom earthenware bakers; 50-gallon metal-barrel oven.

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

Smoked meat in Long Beach, Calif.; beef brisket and pork butts in the smoker; barbecue sandwiches; legendary fish boil.

The 100 year anniversary of St. Mary Magdalene's Church Picnic with several thousand pounds of meat being cooked.

The bakers are challenged with high expectations and wacky ingredients; guest judge Duff from Ace of Cakes.

Modern ingredients meet the classic cupcake in a vintage inspired challenge.

The challenge for the eight bakers is to turn breakfast items into Thanksgiving desserts; Friendsgiving potluck-inspired desserts are made to impress judges Nancy Fuller, Duff Goldman and Carla Hall.

Host Jesse Palmer gives the seven bakers advent calendars filled with chocolate to inspire them to make desserts with a surprise inside. Then, for the main heat, the competitors must bake one delicious cheesecake with three different flavors.

Jesse Palmer challenges the competitors to work in teams to create a twist on traditional Hanukkah jelly doughnuts; the bakers get creative with holiday decorated upside-down cakes to satisfy the judges.

Host Jesse Palmer asks the five bakers to create an over-the-top version of a holiday trifle. Then, the classics continue in the main heat when the competitors make the ultimate Charlotte royale for judges Nancy Fuller, Duff Goldman and Carla Hall.

Jesse Palmer kicks things off by asking the final four competitors to create a holiday macaron tower. In the main heat, the bakers must feature an assigned icing style - marzipan, buttercream or mirror glaze - in a stunning cake to win $25,000.

Jesse Palmer challenges the competitors to work in teams to create a twist on traditional Hanukkah jelly doughnuts; the bakers get creative with holiday decorated upside-down cakes to satisfy the judges.

Host Jesse Palmer asks the five bakers to create an over-the-top version of a holiday trifle. Then, the classics continue in the main heat when the competitors make the ultimate Charlotte royale for judges Nancy Fuller, Duff Goldman and Carla Hall.

Jesse Palmer kicks things off by asking the final four competitors to create a holiday macaron tower. In the main heat, the bakers must feature an assigned icing style - marzipan, buttercream or mirror glaze - in a stunning cake to win $25,000.

Crepe Erase Ultra visibly transforms your skin with 9 super hydrators! Tune in to see how Jane Seymour and Kate Walsh keep their skin so smooth. Treat and repair the look of crepey skin.Shop at CrepeErase.com.

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

Sharing seven popular go-to dishes from restaurants across the country; Jason Smith visits an ice cream shop; Bobby Flay reveals his secret neighborhood joint; Beau MacMillan shares his favorite salad; Katie Lee admits her love for a grilled pizza.

Jeff Mauro indulges in a 100-layer vanilla creme doughnut that is full of surprises; Antonia Lofaso cracks the yolk on ricotta and egg ravioli in Los Angeles; Lee Anne Wong heads to Hawaii for a unique and irresistible quesadilla.

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

Rolled omelet burritos; cheddar and bacon waffle sandwiches; yogurt muffins; blueberry-pomegranate yogurt-honey smoothie.

Bobby's Carrot Cake Pancakes with a maple-cream cheese drizzle and toasted pecans; wild rice waffles & fried chicken with a pink peppercorn and honey sauce; strawberry shortcake shake topped with a homemade biscuit crumble.

Calabrian scrambled eggs with jalapeno pesto bruschetta; buckwheat crepes with ham, gruyere and caramelized onions; mini pumpkin churros with a silky smooth chocolate-espresso dipping sauce.

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

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.

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

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

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.

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.

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.

Food halls for gourmet eats on the go; there's gravy-smothered fried chicken biscuits and Vietnamese-Cajun cuisine in New Orleans; both New-York-style pizza and ice cream.

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

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.

Geoffrey Zakarian visits New York City for chocolate bread pudding that is too gigantic to comprehend; Simon Majumdar conquers a behemoth burger in California while Beau MacMillan visits Charleston, S.C., for a life-changing fried chicken platter.

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

America's best pancakes; the ultimate doughnuts; the world's most perfect seafood dish; the infamous Caesar salad.

Heading to New Orleans for some seriously delicious, world-renownd food; Po' Boys at Johnny's; Drago's amazing oysters; Muffaletta at Domilises; gumbo at Dooky Chase's; pastries at Cafe Beignet.

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.

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.

Margaret's Soul Food Fried Chicken; Big Daddy's BBQ Ribs; fried green tomatoes; lobster rolls; apple pie fries.

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

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

Mile-high pastrami sandwiches, bagels and lox, pizza by the slice and the American hamburger in New York City.

From tapas to crema Catalana in Barcelona, Spain; Spanish history and culture from the mountains and the sea.

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

Iconic eats like poutine to smoked meat to hand-rolled bagels in Montreal, Canada.

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.

Margaret's Soul Food Fried Chicken; Big Daddy's BBQ Ribs; fried green tomatoes; lobster rolls; apple pie fries.

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

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

Mile-high pastrami sandwiches, bagels and lox, pizza by the slice and the American hamburger in New York City.

From tapas to crema Catalana in Barcelona, Spain; Spanish history and culture from the mountains and the sea.

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

Iconic eats like poutine to smoked meat to hand-rolled bagels in Montreal, Canada.

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Hawaiian and Korean mash-up; a burger and pate hangover cure; eggs McMahon.

A burger featuring almost every animal; mac and cheese with pastrami; a grilled cheese restaurant with their dining room in a school bus.

Adam is in New York City trying a clandestine Cuban restaurant, secret short rib sliders at a sweet shop, limited off-menu veal chops at a speakeasy steakhouse and a popular Latin luncheonette hidden inside a working loading dock.

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

Switzerland's most famous foods from warm, gooey fondue to Swiss chocolate made with a modern twist in Zurich.

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

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

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.

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

A burger that originated as an off-menu secret and accidentally became the talk of the town; a beer hall serves a mammoth, pretzel-breaded, deep-fried pork shank; baby back ribs get a spicy, fruity makeover with a homemade guava-habanero glaze.

Smoked turkey and sweet potato fried pie; a burger is stacked over a foot tall with three beef patties, mozzarella sticks, jalapeno poppers, onion rings, bacon, ham, eggs; chile-rubbed duck breast.

Michael Symon starts in San Diego with a Champ Burger loaded with beer-braised pork that packs a powerful punch; a cookie-brownie mashup; cola-braised brisket; rattlesnake and elk sausages make seriously savage dogs in Denver.

Classic Italian food gets a carnival makeover; Noah tries a calzone/lasagna hybrid and a special pizza/pasta combo; Noah tries a deep fried cannoli at the Delaware County Fair.

Noah experiences the All-Chicken Taco, Mexican Funnel Cake, Octopus on a Stick and Unicorn Popcorn at the San Diego County Fair; Noah visits the Tennessee Valley Fair and checks out the Pork Pie, the Cubano Y'all and the Mint To Be Funnel Cake.

Noah Cappe hits the Arkansas State Fair in Little Rock to discover the Arkanstick, an ice-cream treat known as the Rainbow Roll, deep-fried piña colada, and sausage pizza corn hog.

Exploring the orange groves of California at the Cloverdale Citrus Fair; the bacon churro cheeseburger is a meaty mouthful sandwiched between two churros; spicy ramen fries combine crispy fries, crispy noodles and other tasty Japanese toppings.

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

A colossal prosciutto calzone in Philly; perfect pasta in Michigan; an Italian hot dog in Las Vegas; a can't-miss steak-and-fondue stromboli; Italian deli sandwiches in San Francisco.

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.

In the pre-heat, eight bakers team up to make a dozen hand pies in a festive holiday shape; for the main heat, bakers create a holiday dessert duo inspired by classic holiday flavor combinations.

In the pre-heat, seven bakers must create a Thanksgiving dessert using a mystery canned fruit; in the main heat, bakers whip up new Turkey Day sensations by combining two traditional desserts.

The six remaining bakers create new takes on traditional holiday baking; inspired by an internet baking meme, for the pre-heat they use yellow cake mix to make anything but cake; in the main heat, bakers must holiday up a non-holiday dessert.

The five remaining bakers ignite the holiday spirit with a fiery, pre-heat dessert; in the main heat, they take a traditional holiday cheese board and turn it into an unusual cheesecake.

The four remaining bakers celebrate two classic holiday traditions: Hanukkah jelly doughnuts and ye olde fruitcake.

Final three bakers grab two last minute holiday gifts and combine them into one impressive dessert.

The six remaining bakers create new takes on traditional holiday baking; inspired by an internet baking meme, for the pre-heat they use yellow cake mix to make anything but cake; in the main heat, bakers must holiday up a non-holiday dessert.

The five remaining bakers ignite the holiday spirit with a fiery, pre-heat dessert; in the main heat, they take a traditional holiday cheese board and turn it into an unusual cheesecake.

The four remaining bakers celebrate two classic holiday traditions: Hanukkah jelly doughnuts and ye olde fruitcake.

Final three bakers grab two last minute holiday gifts and combine them into one impressive dessert.

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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 starts the day stacked with an ooey-gooey pastrami breakfast sandwich; he gets schooled in the ways of the Greek with a heaping helping of moussaka; a muffin uprising tides Ali over until he rolls up a spicy sushi burrito.

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

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

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.

Regional pride and bragging rights are a big part of the evolution of these exceptional pork dishes, not to mention the unbelievable variety; featuring pig cheeks, pig feet, bacon bombs, ribs, ham, pork wings, and whole hog.

Spice-loving chefs preparing the hottest recipes in America; featuring fiery dishes including flaming-hot noodles, hot chicken, pepper-packed burritos, spicy jerk chicken wings, and a soup of liquid flames.

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

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.

Paso de Record Vineyard in San Miguel serves deep-pit barbecue; Argentine Asado in Santa Barbara.

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

A spot in Maine, is making dreams come true with a dish called the Meat Coma, which is packed with smoked beef brisket, pork ribs, pork shoulder and house-made chili; classic po'boys into sky-high meaty masterpieces; meat madness in Milwaukee.

The craziest mash-ups; the Pizzarito in New York; nachos with macaroni and cheese in Wisconsin; Mexican and Asian food in Arizona; low-country boils with pizza in Chicago.

Neighborhood hangouts; elevated take on Gramma's meatloaf; Italian family tradition of Sunday gravy; Black Angus brisket and pulled pork.

At Saltwater Cowboys, shrimp boats come in while people chow down on BBQ pork trashcan nachos; sky-high chimichangas with rooftop views; al pastor fries on the lawn of Golden Road Brewing.

Chef Flay competes with chef Hastings.

Chef Symon against chef Nunez.

Chef Geoffrey Zakarian against chef Jesse Schenker.

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

Geoffrey Zakarian Vs. Shea Gallante.

Iron Chef Bobby Flay faces off against Micah Wexler.

Chef Geoffrey Zakarian against chef Jesse Schenker.

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

Geoffrey Zakarian Vs. Shea Gallante.

Iron Chef Bobby Flay faces off against Micah Wexler.

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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 traditional eastern-European cuisine on its head.

Romantic eateries in New York City.

Hot spots around the country spice up kitchens.

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

Heading to New Orleans for some seriously delicious, world-renownd food; Po' Boys at Johnny's; Drago's amazing oysters; Muffaletta at Domilises; gumbo at Dooky Chase's; pastries at Cafe Beignet.

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.

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.

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.

Scott Conant and an updated take on classic potato tots; Jernard Wells devours a delectable dish of salt and pepper calamari in Atlanta; Tregaye Fraser and the Belly Benedict.

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

The five remaining teams of cake and sugar artists are challenged to imagine friendly aliens celebrating their own holidays on another planet; at the end of the face-off, the field of competition narrows with one team's elimination.

The four remaining teams of master cake and sugar artists are challenged to bring the story of a carol to life using their imagination, with cake.

In the penultimate battle, three teams of master cake and sugar artists bring Dr. Seuss' iconic "How the Grinch Stole Christmas" to life by re-imagining the world famous story as a big-screen epic in a whole new movie genre.

With $25,000 and the title of Holiday Wars Champion at stake, the last two teams of cake and sugar artists must showcase the wildest, most powerful, modernization imaginable for Santa's new ride.

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.

A sopapilla stuffed with carne asada; game-changing ice cream flavored with the local delicacy, green chiles; Casey Webb ends up in a challenge with three hubcap-sized pancakes weighing in at four pounds total.

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

Casey 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 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.