Tony and notable guests visit some of New York City's oldest and most classic restaurants that are struggling against the changing landscape of Manhattan.

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

Casey Webb's tasty trek across America brings him to Boulder, Colo., for a bourbon burger blast, a gooey campfire classic and an insanely hot pizza loaded with three layers of ghost pepper.

Tony visits the Philippines, the "Land of the Lechon"; Manila's diverse combination of Spanish and Chinese cultures; delicacies of Pampanga.

Tony visits the ancient monuments, palazzos, cafes and markets in Venice.

Tony and notable guests visit some of New York City's oldest and most classic restaurants that are struggling against the changing landscape of Manhattan.

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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Callie's Hot Little Biscuit for a cinnamon biscuit; Brown's Court Bakery for a peanut butter and sriracha croissant; Sweet Lulu's Bakery on Wheels for cake in a jar.

Treats that take classic desserts and give them a modern twist; shakedown ice cream parlor in San Francisco presents all the flavors of a German chocolate cake to enjoy in a drinkable way.

Snow Monster in Long Beach offers ice cream creations such as macaron ice cream sandwiches and drinks topped with clouds of cotton candy; Santa Ana's Cauldron Ice Cream specializes in small batches made with liquid nitrogen served in waffle cones.

Hypnotic Donuts in Dallas serves deep-fried treats in the form of huge fritters with developed flavors; Kate Weiser Chocolate offers crazy candy bars and smoky toffee with bacon.

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.

Host Noah Cappe samples Southern hospitality on fairgrounds across the county; the carnival treats he finds are all infused with a down-home goodness that makes each bite taste like Southern sugar and spice.

The Circleville Pumpkin Show in Ohio, where pumpkin stars in treats like Pumpkin Chili Dogs and Fall Favorite Taffy; Southern favorites including True Grits and Banana Split Pudding Bites are at the North Carolina State Fair in Raleigh.

At the California Mid-Winter Fair and Fiesta, Noah samples a Korean twist on a French dip, a Diablo Dog, and the Supreme Samoa doughnut stack; the Henderson, Nev., St. Patrick's Day Festival has Blasted Irish Burgers and gold-infused Leprechaun Mac.

Noah Cappe heads to the Four States Fair in Texarkana, AR, where even the BBQ-loaded sandwiches are bigger; then, Noah heads back in time to The Viking Experience in North Carolina and gets a little Christmas in the summertime.

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.

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

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

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

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

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

Ben Jacobsen, owner of Jacobsen Salt Co., takes Roger on a tour of the facility and shows him how to smoke sea salt; Roger meets with chef Carlo Lamagna and helps him stuff a 20-pound halibut, encrust it in salt and roast it over a wood-burning fire.

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

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

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.

From traditional Philly cheesesteaks and ribs to juicy steaks and entire steers; learning everything there is to know about each cut of beef; some of the best beef-centric recipes in the country and all of their steer-crazy secrets.

Roger Mooking cozies up to 15 heartwarming classics, including home-cooked treats, tender meats, savory stews, cheesy pastas, and decadent desserts; Roger scours the United States for all the best treats from childhood.

The appetizer basket features a sea creature and a pretty, colorful veggie; a ballpark snack throws the chefs a curveball in the entree round; chilies in the dessert basket make the judges happy.

Baked beans and lamb belly feature in the first round; in the entree round, the grill masters receive a seafood-heavy basket; one of the mystery ingredients in the dessert round shows a tendency to char quickly.

The first basket holds a tough seafood protein; in the second round, the chefs get the gift of a beautiful rib eye; chocolate trifle and poached pears in the dessert round.

In the appetizer round, the grill masters face some mushrooms and a strong jam; fish butchery and flavor balancing come into play in the entree round; the chefs' dessert basket contains a yummy cake.

The appetizer round features a porky surprise; the remaining champions must figure out what to do with a surf-and-turf combo; bananas and wine make tricky dessert ingredients.

Baked beans and lamb belly feature in the first round; in the entree round, the grill masters receive a seafood-heavy basket; one of the mystery ingredients in the dessert round shows a tendency to char quickly.

The first basket holds a tough seafood protein; in the second round, the chefs get the gift of a beautiful rib eye; chocolate trifle and poached pears in the dessert round.

In the appetizer round, the grill masters face some mushrooms and a strong jam; fish butchery and flavor balancing come into play in the entree round; the chefs' dessert basket contains a yummy cake.

The appetizer round features a porky surprise; the remaining champions must figure out what to do with a surf-and-turf combo; bananas and wine make tricky dessert ingredients.

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Exploring Atlanta's food, from barbecued rib tips and top-secret burgers to angry mussels; a guide to some of Atlanta's most popular places; Atlanta native Alton Brown takes viewers to some of his favorite spots and divulges locals-only secrets.

Andrew Zimmern has nothing but praise for a pristine fusilli pasta in New York; Marc Murphy is in love with legendary lasagna in Scottsdale, Ariz., while Geoffrey Zakarian finds perfection in an unbelievable combination of pasta, pears and cheese.

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

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

Casey Webb's 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.

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

Casey Webb goes back in time to a Black Hills outlaw town's old west saloon to chow down on a fried state staple and tackle one tough hombre in the Cowboy Showdown Challenge.

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 starts the meal off right with 15 of the best appetizers in the United States; from nachos and chicken wings to oysters, fries and more, Roger's going coast-to-coast to find the best.

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

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.

A super excursion to find the stuff of sandwich dreams, from gooey butter cake ice cream sandwiches to an overstuffed Italian hoagie.

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.

Indulging in Chicago foods with Gino's deep dish pizza, the pork rinds at Publican, and the classic Chicago Dog at Weiner Circle; enjoying Chicago's white chocolate goodies.

Alton Brown is on a trip to Memphis, Tenn., to honor the original glazed doughnut that started it all; Alex Guarnaschelli goes weak in the knees for an apple doughnut from New York City; Scott Conant shows off a coconut cream-filled delight.

Alton Brown reveals the surprise ingredient that goes into the best cinnamon roll; Alex Guarnaschelli loves sourdough bread made with pickle juice; Monti Carlo heads to New Orleans for the most unique, irresistible oysters.

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.

Wolfgang Puck picks a perfect fruit-and-cream pie in Los Angeles; in New York, Anne Burrell dives into a mouthwatering pizza; Kristen Kish warms up with a one-of-a-kind chicken pot pie in Austin, Texas.

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

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.

When it comes to midway munchies, bigger is definitely better; Noah's safe word is more, as he takes it to the limit with seven belly-busting carnival eats.

Noah Cappe enjoys the newest offerings at the state fair of Louisiana, starting with mozza-ghetti, a cheesy take on the classic topped with meatballs and tomato sauce.

Beer, cheese curds, bratwurst, frozen custard and butter burgers.

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

Barbecued beef, chimichurri and sweet dulce de leche in Buenos Aires, where tradition drives the food culture.

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

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

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.

When it comes to midway munchies, bigger is definitely better; Noah's safe word is more, as he takes it to the limit with seven belly-busting carnival eats.

Noah Cappe enjoys the newest offerings at the state fair of Louisiana, starting with mozza-ghetti, a cheesy take on the classic topped with meatballs and tomato sauce.

Beer, cheese curds, bratwurst, frozen custard and butter burgers.

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

Barbecued beef, chimichurri and sweet dulce de leche in Buenos Aires, where tradition drives the food culture.

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

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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Ryan and Noble are searching for a cake for their second wedding celebration that perfectly combines salty and sweet, along with their Chicago lives and a reflection of their original intimate Charleston wedding ceremony.

Mother Rani is planning a dual traditional Indian engagement party with over 300 guests for her sons Sumit and Swithin; she wants a show-stopping cake but the brothers disagree.

High-fashioned southern belle Grace is looking for an over-the-top cake, but her husband-to-be, Jeremy, wants to pay tribute to his late father by keeping it close to his country roots.

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.

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

Edible icons such as sushi and tempura in Tokyo, Japan, where the food is spectacular and delicious to all.

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

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.

Michael Symon starts in Boston with triple-processed pork belly that's cured, brined and smoked; tender braised lamb shoulder amps up a traditional breakfast hash; fresh, local cinnamon rolls as buns for an insanely sweet and savory burger.

Sweet and savory pork belly sliders with bacon jam and bourbon sauce; eggs baked in a tomato and pepper stew make the best shakshuka; alligator ribs smothered in honey mustard barbecue sauce.

Michael Symon starts with Vietnamese fusion dishes; an Asian-inspired duck burger gets a wonton topper; a meaty take on a classic PB and J; pastrami sandwiches.

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.

Host Noah Cappe visits two fall-tastic fairs for seasonal carnival treats. Fright Nights in West Palm Beach, Florida; Dreaded Chicken 'n' Waffles and The Toxic Dog. Local specialties like the Apple Cider Slider and Pumpkin Pie Cannoli.

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

At the Meriden Daffodil Festival in Connecticut, Noah Cappe samples Italian American family recipes turned carnival fair; he takes in the seafood scene at the Washington State Spring Fair and some rocky road-ified fries at the Four States Fair.

Noah Cappe hits the Wisconsin State Fair, where a local brewery is serving a deep-fried combo of beer, brats and cheese curds; milk and cookies are inverted; a combination of onion rings and a grilled hot dog; cold brew coffee treat.

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.

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.

New dining experiences and classic comforts are brought together, from spicy fried chicken paired with the most decadent macaroni and cheese at Atlanta's Krog Street Market to an intensely delicious pierogi melt at Cleveland's West Side Market.

From double-decibel fried beef ribs in Atlanta to a loud-and-proud peanut butter burger in Las Vegas, these joints are making delicious noise with some of the crunchiest eats across the country.

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.

It's a fiery clash of flavors as Michael Symon heads to Elkton, Fla., for the seventh annual Jimmy Jam BBQ Slam; over 60 top pitmasters battle it out in six categories, including chicken, ribs, pulled pork and brisket, but this time there's a twist.

Michael Symon dives into the BBQ extravaganza at the 12th annual Butts & Clucks Cook-Off on the Bay in Apalachicola, Fla.; nearly 50 teams from the Southeast vie for the ultimate BBQ glory; the Mystery Box throws a tasty challenge at the pitmasters.

Michael Symon heads to Breaux Bridge, La., for the Operation Smoke Sheaux, where over 60 teams compete for a share of the $10,000 payout; it's a battle featuring chicken, spare ribs and brisket, along with a gumbo cook off.

The Pacific Northwest heats up as Michael Symon arrives at Washington's Spring Fair BBQ Playoffs, where over 30 pitmaster teams compete for a share of the $25,000 prize; teams compete to serve up the best ribs, chicken, brisket, pork and salmon.

It's a fiery clash of flavors as Michael Symon heads to Elkton, Fla., for the seventh annual Jimmy Jam BBQ Slam; over 60 top pitmasters battle it out in six categories, including chicken, ribs, pulled pork and brisket, but this time there's a twist.

Michael Symon dives into the BBQ extravaganza at the 12th annual Butts & Clucks Cook-Off on the Bay in Apalachicola, Fla.; nearly 50 teams from the Southeast vie for the ultimate BBQ glory; the Mystery Box throws a tasty challenge at the pitmasters.

Michael Symon heads to Breaux Bridge, La., for the Operation Smoke Sheaux, where over 60 teams compete for a share of the $10,000 payout; it's a battle featuring chicken, spare ribs and brisket, along with a gumbo cook off.

The Pacific Northwest heats up as Michael Symon arrives at Washington's Spring Fair BBQ Playoffs, where over 30 pitmaster teams compete for a share of the $25,000 prize; teams compete to serve up the best ribs, chicken, brisket, pork and salmon.

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In Cincinnati, Ohio, Ali hits the ground running with a fancy French puff pastry and goetta breakfast, before digging into a 5-way with Cincinnati-style chili; Ali enjoys lemon ricotta cake and devours decadent whiskey barbeque bacon burger.

Motor City has Ali revving his engines and drooling over a plate of cheesy smothered breakfast potatoes, before he stumbles upon delicious shawarma; he follows a sweet aroma to a bakery that's serving blueberry goat cheese basil mini pie.

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 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.

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.

Roger Mooking searches for the best food to eat on the fly, from food trucks to roadside stands; he joins chefs in their kitchens as they share their secrets to making the most amazing mobile pizza, wraps, frozen treats and more.

Roger Mooking travels the U.S. to find classics with a twist and unexpectedly delicious pairings; he visits the chefs in their own kitchens to find out how they create these surprising and mouthwatering dishes.

Smoke signals lead Roger to two popular food trucks in Texas that serve delicious ethnic eats; Roger meets pitmaster Trey Sánchez of Vaqueros Bar-B-Q and Justin and Lakana Trubiana of DEE DEE.

Roger visits Burns Original BBQ in Houston, Texas, and meets Grandpa Roy Burns, who started the business in 1973 to help support his nine children, and his family, who welcome Roger with open arms.

Chef Johnny Hernandez cooks in an outdoor kitchen; Lamb Barbacoa; branzino wrapped in banana leaves; corn tortillas toasted on a clay griddle.

Mrs. Peters Smokehouse, a smoked fish institution thriving in Jensen Beach, Fla., since 1958; giant 100-year-old oven smoking hundreds of pounds of fish, some of which will be used in a special seafood chowder, in Loxahatchee, Fla.

Southern barbecue on a bun; a Tex-Mex take on a banh; lasagna grilled cheese.

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

With so many barbecue purists in the world, "Food Paradise" goes off the beaten path.

Restaurants go hog wild, serving up German-style pork shanks in Philadelphia, pork-powered pizzas in Boston, bourbon-glazed pork chops in St. Rose, La., and the skyscraper-sized Hogzilla in Ridgefield, Conn.

Chef Edward Lee takes on Iron Chef Jose Garces in Kitchen Stadium with an American cuisine.

Jason Knibb challenges chef Flay in a seafood showdown.

Chef Roger Mooking goes against Iron Chef Symon in the Kitchen Stadium.

Symon and Cora step in to battle along with Chef Anne Burrell and Chef Robert Irvine.

Chef Robert Carter vs chef Cora.

Chef Julian Medina challenges Iron Chef Jose Garces.

Chef Roger Mooking goes against Iron Chef Symon in the Kitchen Stadium.

Symon and Cora step in to battle along with Chef Anne Burrell and Chef Robert Irvine.

Chef Robert Carter vs chef Cora.

Chef Julian Medina challenges Iron Chef Jose Garces.

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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Chef Nate Appleman, brings gourmet savory and dessert pizzas to Pulino's; Sara Jenkins brings Italian street-food to a tiny Lower East side store front.

Bourbon and corn flakes flavored scoops at Humphry Slocombe; the sweets at Sweet Rose Creamery; visit the Dairy Godmother for unique ice pop flavors.

A traditional oyster roast and seafood boil prepared right on the water; a New York City restaurant features 25 different mussel pots.

The best asian dishes.

Enjoying delicious food in Philadelphia; featuring pasta at Vetri; mashed potatoes at Parc; crepes at Creperie Beau Monde; Mexican tiramisu at Lolita; Philly cheesesteak at Tony Luke's; the Junkyard Special at Sarcone's Deli.

The best styles, cuts and steakhouses serving up the best steaks; chef Jonathon Sawyer goes on a trip to Dayton, Ohio, for a ribeye; Jaynard Wells travels down to Atlanta for a surf-and-turf combo of steak and shrimp; a butter steak.

All the magic colors hidden inside a rainbow cake in Chicago; plantain lasagna in Seattle; grasshopper dessert.

Antonia Lofaso falls in love with a sourdough cinnamon roll in Los Angeles; Geoffrey Zakarian gushes over a famous meatball and salad; Monti Carlo indulges in pork belly pastrami.

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.

Spaghetti and meatballs; biscuits and gravy; fish and chips; chicken and waffles.

Andrew Zimmern gets a whole new taste of Alaska's Inside Passage. Fresh sea cucumbers; salmon eggs; fish heads.

Andrew Zimmern gets a taste of the vibrant city of Houston. From a tailgating feast featuring buffalo to a blast and cast that nets fresh duck organs and grilled redfish.

Sachertorte, an Austrian dessert, schnitzel, frankfurter sausage and other classics in Vienna enjoyed by emperors and commoners alike.

From classic stuffed cabbage and rich goulash to the mouthwatering Transylvania chimney cake and a decadent sponge cake trifle, Hungary's capital city is loaded with comforting dishes.

Deep-fried artichokes, spaghetti alla carbonara and pizza Tonda in Rome that date back hundreds of years.

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

Exploring iconic foods in Cleveland including beer-battered fish, fried sauerkraut balls and a kielbasa sandwich topped with french fries.

Hearty favorites such as blue crab, pit beef and chocolaty Berger cookies are featured as Andrew travels the gritty city.

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.

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

Casey Webb's 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 counts down the hottest plates, culminating in a spicy 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.

Minneapple pie and jalapeno wontons at the Red River Valley Fair in North Dakota; the Rockin' Roti and the OMG Bar.

Noah Cappe takes his taste buds on an international tour with loaded Banh Mi Fries at the Taste of Omaha, the beef-loaded Birria Torta at the Rochester Lilac Festival and a Southern take on a classic lasagna at the West Virginia Strawberry Festival.

BBQ baked potatoes; fries topped with lobster; double Decker colossal grilled cheese; ice cream sundae with funnel cake.

Host Noah Cappe takes a seat at the table for family dinner, carnival style; he meets the carnival cooks who put a twist on family favorites and transform them into fair food marvels.

Summer is the time when vegetables are fresh, seafood is abundant, and views are in ready supply; Eddie Jackson leads a full tour of the most flavorful time of the year.

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

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 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.

Minneapple pie and jalapeno wontons at the Red River Valley Fair in North Dakota; the Rockin' Roti and the OMG Bar.

Noah Cappe takes his taste buds on an international tour with loaded Banh Mi Fries at the Taste of Omaha, the beef-loaded Birria Torta at the Rochester Lilac Festival and a Southern take on a classic lasagna at the West Virginia Strawberry Festival.

BBQ baked potatoes; fries topped with lobster; double Decker colossal grilled cheese; ice cream sundae with funnel cake.

Host Noah Cappe takes a seat at the table for family dinner, carnival style; he meets the carnival cooks who put a twist on family favorites and transform them into fair food marvels.

Summer is the time when vegetables are fresh, seafood is abundant, and views are in ready supply; Eddie Jackson leads a full tour of the most flavorful time of the year.

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

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 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.

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Michael Symon pays tribute to Southern culinary heritage, courtesy of his mother-in-law, Sherla; he indulges in the comfort of Sherla's fried chicken and fried okra; for dessert, Michael and Liz savor frozen peaches and cream, a summery treat.

Michael Symon explores the world of bold and spicy flavors; Michael heats up the menu with spicy smoked chicken thighs with pineapple glaze, iconic Cleveland Barberton hot sauce and a kicked-up spicy molten chocolate cake.

Lola chips with blue cheese fondue; chipotle porky Joe sliders; crispy rock shrimp with lime.

Tagliatelle bolognese; Caesar salad; creamy Nutella espresso mousse; a cool campari soda.

Aged porterhouse; peach and blue cheese salad; simple macerated blackberries; classic Manhattan.

A salad, pork entree; desserts fired over the iron grates; a frozen cucumber margarita.

Bobby Flay makes a surprise guest appearance at a barbecue joint in New York with a one-of-a-kind brontosaurus beef rib; in Nashville, the local tradition is hot chicken; in Cleveland, the brunch burger.

In Nashville, Tenn., a burger joint that encourages custom creations; in Cleveland, a newcomer serving up pub food and house-made brews; in Brooklyn, N.Y., Carolina-style whole hog barbecue.

A Manhattan spot that combines a bottomless beer selection with high-octane hot dogs; in Ohio, a smoked meatloaf containing chorizo; burgers in Nashville.

In Cleveland, classic sweets are combined to make a dessert burger; in Brooklyn, an old school Jewish deli blended with traditional Canadian-style dirty fries; in Nashville, creamy mac and cheese and pulled pork.

Fork-free and portable foods served on a skewer; Family Dog; Bacon Bomber; Gator Kabobs; Fudge Puppy.

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

Noah visits the Delaware State Fair and tries the Delaware Dog, the funnel cake-filled Frankenfunnel Burger and the octopus-loaded Octotaco, along with the Killer Cereal Treat; Noah's second stop is the Obion County Fair in Union City, Tenn.

Knock-out fruity feasts at the Florida Strawberry Festival in Plant City; Strawberry French Toast Burger and slurps the Way Better Strawberry Shake; Maryland's Towsontown Spring Festival; a Poppin' Lobster Dog; Japanese street food.

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'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.

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.

Casey counts down the most decadent desserts in the show's history and inducts them into the Hall of Fame.

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 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 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.

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.

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 Zimmern highlights foods from Osaka, the gateway to Japan; from panko-crusted vegetables and octopus fritters to udon noodles topped with fried tofu, Osaka's cuisine is Japan's answer to soul food.

Sachertorte, an Austrian dessert, schnitzel, frankfurter sausage and other classics in Vienna enjoyed by emperors and commoners alike.

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

Andrew Zimmern takes a culinary tour of the Dominican Republic, sampling its meaty, tropical dishes, from whole roast pig to crispy, Lebanese-inspired fried dough pockets.

Puffy tacos and a giant chalupa burger; slow-cooked brisket, melt-in-your-mouth barbacoa and marinated stuffed quail cooked over mesquite.

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.

From barbacoa made with the centuries-old traditions of vaqueros to fried and funky snacks at the rodeo, Andrew eats farm-fresh, meaty cuisine.

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 Zimmern highlights the edible icons of Iceland's capital; From salted cod and lamb hot dogs piled with toppings to tangy, creamy skyr, Reykjavik's food is as colorful, quirky and steeped in history as the city itself.

Andrew Zimmern revisits his favorite haunts in Portland, Maine; he blows a single day's calories on poutine, enjoys pastries and memories at his father's favorite bakery and digs into juicy pork prepared over a wood-fired grill.

Andrew goes deeper into Boston than the usual stops in the historic city; he takes in a game at Fenway Park, enjoys old-school sausages and cheese in the Italian North End, cools down with a lemon slush, and dines on innovative tapas.

Andrew Zimmern takes a culinary tour of the Dominican Republic, sampling its meaty, tropical dishes, from whole roast pig to crispy, Lebanese-inspired fried dough pockets.

Puffy tacos and a giant chalupa burger; slow-cooked brisket, melt-in-your-mouth barbacoa and marinated stuffed quail cooked over mesquite.

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.

From barbacoa made with the centuries-old traditions of vaqueros to fried and funky snacks at the rodeo, Andrew eats farm-fresh, meaty cuisine.

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 Zimmern highlights the edible icons of Iceland's capital; From salted cod and lamb hot dogs piled with toppings to tangy, creamy skyr, Reykjavik's food is as colorful, quirky and steeped in history as the city itself.

Andrew Zimmern revisits his favorite haunts in Portland, Maine; he blows a single day's calories on poutine, enjoys pastries and memories at his father's favorite bakery and digs into juicy pork prepared over a wood-fired grill.

Andrew goes deeper into Boston than the usual stops in the historic city; he takes in a game at Fenway Park, enjoys old-school sausages and cheese in the Italian North End, cools down with a lemon slush, and dines on innovative tapas.

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

Teams create edible displays that capture the spirit of extreme daredevil stunts.

Teams must create edible art inspired by the story 'The Wizard of Oz.'.

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

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

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 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 traces the legendary patriot's path that ignited the flames of the American Revolution; Colonial-era eel recipes; feasting with Italian immigrants; a Brazilian meat fest.

Andrew samples Appalachian fare as he treks Daniel Boone's Wilderness Trail; fried, crispy peascakes and buffalo bone marrow to ham cured and aged in pillow cases.

One chef shows Roger how to hang up and hand-spin chickens with a special device; a Carolina legend dips barbecued birds in an out-of-this-world white sauce; Roger savors Jamaican jerk chicken loaded with Caribbean heat.

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

Roger Mooking meets up with a few culinary titans in Tennessee who are swinging for the fences with outrageous rigs; meat, fish and vegetables are hung at varying heights around a metal cylinder filled with hot coals.

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.

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.

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 counts down 15 of the very best egg, meat, pastry and hash dishes being served up across the country; fried oyster benedict to huevos rancheros hash; chicken and waffles to volcano eggs; brunch dog to sinfully sweet bostock.

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.

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

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 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 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 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.

Anthony Bourdain visits Scotland and London to explore its local cuisine, gorgeous scenery and culture.

Tony accepts the challenge to return to Les Halles for work during his old Tuesday double shift.

Unknown foods of Colombia; seafood in Cartagena; market workers in Cecilia; the island of Tierra Bomba; fried pig intestines and boiled pig ears.

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 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.

Anthony Bourdain visits Scotland and London to explore its local cuisine, gorgeous scenery and culture.

Tony accepts the challenge to return to Les Halles for work during his old Tuesday double shift.

Unknown foods of Colombia; seafood in Cartagena; market workers in Cecilia; the island of Tierra Bomba; fried pig intestines and boiled pig ears.

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DraftKings Sportsbook, a top-rated sportsbook app!

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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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.

Unique takes on cookies.

Chocolate-doused brownie sundae; molten chocolate tart; best in the world chocolate cake.

Some of the most decadent, exotic and chic desserts around.

Noah Cappe hits one of the biggest state fairs in the U.S. for Texas-sized carnival eats; he visits the State Fair of Louisiana for a new favorite food on a stick; his food tour continues with a hot cheesy float at the Arizona State Fair.

Noah Cappe takes on a breakfast bonanza at the Washington State Spring Fair, gets lost in all the maize treats at the Taste of Omaha in Nebraska and picks sides on a very divisive pickle dessert at the Pima County Fair in Arizona.

Noah visits the Delaware County Fair for Spaghizza; Freshman 15 Fries; Veteran's Clams 'n' Corn; Holy Cannoli.

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.

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

Noah Cappe lifts the lid on the American melting pot to reveal some decadent, delicious results; when fair-goers meet fusion foods, the results can only be world domination.

Andrew visits northern California where people are reinventing the way they look at food. Grilled dove hearts; barf flavored jelly beans; monkey face eel.

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

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

Andrew Zimmern gets a taste of the vibrant city of Houston. From a tailgating feast featuring buffalo to a blast and cast that nets fresh duck organs and grilled redfish.

Two Texans display their fierce BBQ talents using their homemade grills and fire pits.

Roger Mooking tames the flames in outdoor kitchens fueled by wood-burning fires; Alisal Guest Ranch and Resort is home to 10,000 acres of land with horses, cattle and a bevy of fiery cooking contraptions; juicy beef ribs and grilled chickens.

A San Francisco chef shows Roger her rig made from plumbing pipes, which she uses to roast her Salpicao chicken; a Tennessee queen of the 'cue shows him how she smokes a meat more likely to be found in a lunchbox than in a smokehouse.

Roger meets Josh Pollack, owner of Rosenberg's Bagels & Delicatessen in Denver, whose 8-foot steel contraption cooks up to 1,000 pounds of food.

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

Roger Mooking bites down on nachos, pizzas, fried chicken, tacos and desserts; chefs offer recipes and tips on making the crispiest skin, crunchiest chips and the most-crumbly crusts.

The teams create swoon-worthy cakes that showcase a Halloween romance.

Who said ghouls can't be glam? Brad Smith welcomes three teams of Big Bake veterans who are seeking redemption by creating cakes of the best boo-ticians in town and their creepy salon clientele for judges Ron Ben-Israel, Eddie Jackson and Danni Rose.