Seattle chef Carolynn Spence brings her Pacific Northwest cuisine into Kitchen Stadium to battle Iron Chef Jose Garces; Marcel Vigneron and Lesley Bargar Suter judge the crustaceous battle.

Jose Garces faces off against Russell Jackson; judges are John T. Edge, Anya Fernald and Jose Andres.

Two teams of Iron Chefs skirmish in a big game day clash.

Chef Zakarian takes on chef Ferraro in New York.

Seattle chef Carolynn Spence brings her Pacific Northwest cuisine into Kitchen Stadium to battle Iron Chef Jose Garces; Marcel Vigneron and Lesley Bargar Suter judge the crustaceous battle.

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

The most unique delis.

A honky-tonk whiskey bar serves amazing tacos; haute hot dogs and sausages with global flavors; students flock to a delicious Cambodian sandwich shop; a quirky Venezuelan restaurant offers seventeen different arepas.

A chat with hot restaurateur Ken Friedman; belly bacon fat heirloom popcorn; Indian bar snacks to go; moonshine margaritas; stoner pie; Bam Romero's Rock Star Beef Jerky.

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.

Crab cakes at Dahlia; pizza at Serious Pie; Raclette at Le Pichet; from the donuts at Lola and the rhubarb sorbet in Kirkland's Cafe Juanita to Fran's best chocolate bars, Seattle's got the West Coast covered when it comes to sweets.

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.

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 stops to get his favorite boxed lunch; Chef Tregaye Fraser visits a drive-in for a slice of cake; Jeff Mauro shares the oldest pedigree of Chicagoan cuisine; Alex Guarnaschelli slips into a food coma over pigs in a blanket.

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.

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

A Chinese style noodle bowl made with frog legs and pig skin; sautéed rabbit offal and goat head soup.

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

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

Andrew Zimmern enjoys meals in Cape Town, South Africa, where meat comes in all forms, from sausage to stew to pie; the coastal city's seafood is out of this world, and its favorite pastry is bathed in syrup.

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

Andrew Zimmern investigates the rich culinary heritage of Jerusalem, including savory classics such as shawarma, falafel, kubbeh and hummus, halva, and bureka; the holy city's edible icons are steeped in history.

Andrew Zimmern introduces the rich and welcoming dishes of Amman, Jordan, including multi-tiered towers of goat and veggies, sumac-coated chicken with onions, lamb cooked in creamy yogurt sauce, and fava bean spreads.

In Savannah, Ga., Casey Webb dines on some of the city's best fried chicken, a low-country seafood boil and a four-pound pulled pork sandwich known only as the Pigzilla.

Casey Webb heads to Duluth, Minn., where he tastes the city's best fish fry, visits a specialty sandwich shop and attempts to finish a three-pound platter of pie and ice cream in 20 minutes or less.

Casey Webb heads to Phoenix, where he takes on chicken wings slathered in a scorching ghost chili and habanero sauce plus two whole grilled habanero peppers.

Casey Webb travels to Hawaii, where he embraces the aloha spirit and takes on a whopping three-and-a-half pound burger.

Casey Webb's latest detour brings him to St. Paul, Minn., for an indoor food truck park, a timeless diner and a colossal crepe piled high with Thai ice cream.

Casey Webb heads to Cincinnati to see if he can take down an enormous eight-pound, double-crusted pizza in just 30 minutes; along the way, he encounters a beautiful cheeseburger at a 200-year-old bar and a massive tray of Cincy-style chili.

Casey Webb's traveling taste buds take him to Salem, MA, for a sci-fi-inspired slice of pizza, a historic candy treat and an under-the-sea extravaganza with the 3-pound Hypernova Scotia Challenge.

Casey Webb visits the New Jersey shore, where he checks out a sandwich with outrageous toppings and a six-pound crabmeat-stuffed lobster; Casey takes on a spicy Indian pizza challenge that requires competitors to sign a liability waiver.

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 the Wilson County Fair in Lebanon, Tenn. and tries Tennessee Hot Chicken and tastes Meme's Meatloaf Sammy; Noah enjoys the Three Little Pigs Melt and tries Buffalo Chicken Stromboli at the Pickaway County Fair in Circleville, Ohio.

The South Florida Fair in West Palm Beach has wacky takes on fairground classics; The Waffle Burger, Donut Philly Cheesesteak and 'Zanado Fries; Noah attends the National Western Stock Show and Rodeo in Denver, where he's introduced to The F Bomb.

Noah attends the Fort Worth Stock Show and Rodeo in Texas to sample the Cowboy Burrito and the Texan Juicy Lucy; the Bacon Burger Bomb at the Florida State Fair in Tampa; funnel cake pizza; Chocoberry Orie.

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

Eddie Jackson goes hog-wild all day with dishes that use every single part of the pig; these are the perfect porky portions for an entire day of pigging out.

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 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.

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 the Wilson County Fair in Lebanon, Tenn. and tries Tennessee Hot Chicken and tastes Meme's Meatloaf Sammy; Noah enjoys the Three Little Pigs Melt and tries Buffalo Chicken Stromboli at the Pickaway County Fair in Circleville, Ohio.

The South Florida Fair in West Palm Beach has wacky takes on fairground classics; The Waffle Burger, Donut Philly Cheesesteak and 'Zanado Fries; Noah attends the National Western Stock Show and Rodeo in Denver, where he's introduced to The F Bomb.

Noah attends the Fort Worth Stock Show and Rodeo in Texas to sample the Cowboy Burrito and the Texan Juicy Lucy; the Bacon Burger Bomb at the Florida State Fair in Tampa; funnel cake pizza; Chocoberry Orie.

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

Eddie Jackson goes hog-wild all day with dishes that use every single part of the pig; these are the perfect porky portions for an entire day of pigging out.

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 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.

John Crestani reveals how his students make millions from A.I. and affiliate marketing.

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Join Mike Huckabee to learn how to fight fatigue & brain fog by improving your blood flow.

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Michael Symon is ready to celebrate his father, and he kicks things off with his dad-approved twist on smoked brisket chili.

Michael Symon hosts a whimsical culinary escapade as he shares a smorgasbord of flavors, emotions and memories; from the sizzle of Father's Day brisket to the tangy zest of lemon-themed delights, Michael leads a flavor-filled journey through summer.

Grilled pork tenderloin; braised cabbage side dish; cucumber jalapeno margarita.

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.

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

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

Eddie Jackson introduces a barbecue sandwich in Austin, Texas that has the entire town lined up; a sweet and spicy burger creation in Jersey City, N. J.; in Louisville, Ky., a pastrami spiced sandwich and dessert with a refreshing local brew.

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.

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.

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.

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.

After trying almost 500 fairground foods, Noah Cappe becomes a midway culinary expert; now he shares his personal greatest hits by taking a trip down the memory midway of his favorite foods.

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

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

Casey Webb 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 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 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 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.

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

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

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

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

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

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

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

Jiggly pig snoots, spliced spleen, backyard-trapped woodchuck and world-class BBQ in Kansas City.

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

Andrew explores the charismatic city of Cork, Ireland, where fertile land and an expansive coastline make it a food lovers' haven; locals line up for traditional favorites and artisanal delicacies like Irish stew and drisheen.

Andrew Zimmern visits his favorite spots in San Diego; he grabs a bite of fresh seafood in Little Italy and authentic Mexican food in Barrio Logan.

Andrew heads to Austin, Texas, where he samples mouthwatering BBQ brisket, explores a fresh take on Mexican food and tries a poke bowl at a food trailer park.

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

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

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

Jiggly pig snoots, spliced spleen, backyard-trapped woodchuck and world-class BBQ in Kansas City.

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

Andrew explores the charismatic city of Cork, Ireland, where fertile land and an expansive coastline make it a food lovers' haven; locals line up for traditional favorites and artisanal delicacies like Irish stew and drisheen.

Andrew Zimmern visits his favorite spots in San Diego; he grabs a bite of fresh seafood in Little Italy and authentic Mexican food in Barrio Logan.

Andrew heads to Austin, Texas, where he samples mouthwatering BBQ brisket, explores a fresh take on Mexican food and tries a poke bowl at a food trailer park.

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

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John Crestani reveals how his students make millions from A.I. and affiliate marketing.

Experiencing the famous French dip at Phillipe's; the chicken and waffles at a local favorite called Roscoe's; discovering some of the best tacos in a truck; experiencing a crave-worthy chili dog that comes straight from a train.

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

Calf brains on toast; grilled goat organs; Korean scrub down.

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

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

Zimmern explores the many layers of flavors from the past and present that can be found in this southwestern state.

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

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

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

Andrew follows in the footsteps of Lewis and Clark while experiencing the bountiful cuisine of the Pacific Northwest; sampling Pacific lampreys, forages for edible barnacles and harvests for sea salt on this culinary adventure.

Roger meets a pit master with a PhD who cooks Carolina-style whole hog barbecue in Louisiana; Dr. Howard Conyers is an engineer for NASA by day, but a pit master at night, on weekends, and every moment in between.

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.

Smoked chicken bathed in white sauce at Big Bob Gibson B-B-Q in Decatur; "The Big Red" pulled pork sandwich at The Brick Pit in Mobile.

Roger cooks up two whole hogs in two different ways; Roger visits MOPHO restaurant for a Southeast Asian spit-roasted pig that is a twist on a classic tradition; Chef Miles McMath hinges two steel troughs together to make a quick-cooking oven.

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

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

From 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.

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's eating odyssey has taken him all over the country and back again, and now it's time to honor the best of the best by inducting the top five pork dishes into the "Man v. Food" Hall of Fame.

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

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

Girl Scout Cookies get transformed into delicious dessert creations using popular ingredient, chocolate.

Tempers and temperatures flare up as all the hard work over the past year culminates at the Texas High School BBQ State Championship; four seniors battle hundred schools for the ultimate bragging rights for best in the state and scholarships.

Tony and Danya Alhamrani explore the cuisine, culture and heritage of Saudi Arabia.

Tony receives a tour of Puebla and Mexico City from Les Halles head chef, Carlos.

Girl Scout Cookies get transformed into delicious dessert creations using popular ingredient, chocolate.

Tempers and temperatures flare up as all the hard work over the past year culminates at the Texas High School BBQ State Championship; four seniors battle hundred schools for the ultimate bragging rights for best in the state and scholarships.

Tony and Danya Alhamrani explore the cuisine, culture and heritage of Saudi Arabia.

Tony receives a tour of Puebla and Mexico City from Les Halles head chef, Carlos.

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John Crestani reveals how his students make millions from A.I. and affiliate marketing.

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

Delicious options in Austin to keep you cool; a special sundae at Cow Tipping Creamery; authentic Italian gelato at Dolce Neve; vegan ice cream at Sweet Ritual.

High Point Creamery in Denver serves unusual ice cream flavors; Pizzeria Locale in Boulder for biscotti, butterscotch budino, or saltimbocca- baked pizza dough; Glaze in Denver for German layered cakes called baumkuchen.

Union Square Donuts for peanut butter marshmallow cream donuts; Flour Bakery for brioche; Area Four for chocolate espresso B cookie and craquelin.

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

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

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

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

Noah visits the Washington State Fair to sample the Swamp Burger and Redneck Sushi before savoring famous Fisher Scones; Noah visits the Tennessee State Fair for the Tennessee Whiskey Burger, Deep Fried PB and J, and the Candy Floss Burrito.

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.

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

Andrew Zimmern goes deep into the interior of Florida and discovers that people in the rural areas are still living off the land and eating much like their ancestors did.

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.

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

Texas barbecue and Mexican barbacoa; pitmaster Adrian Davila of Davila's BBQ; the secrets to their legendary brisket and spicy beef sausages that the locals call hot guts; a Texas favorite, frito pie; traditional Mexican barbacoa.

Bludso's Bar and Que in Los Angeles, where owner Kevin Bludso brings meat and heat to Tinseltown in a big way; Kevin loads up his massive smoker with brisket, pork ribs, and chicken to cook low and slow in oak and pecan smoke.

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.

The Pit Room in Houston, where special events call for 600 pounds of meat; Oak Avenue Catering's custom-made asado grill that can cook a huge side of beef; fermented cabbages are hung on the grill to cook low and slow with the meat.

Valerie Bertinelli and Duff Goldman ask the 10 best young bakers in the United States to turn the classic pie into an art form.

The nine remaining bakers take on a new trend in baking - the radically elevated and decorated eclair.

Valerie Bertinelli and Duff Goldman turn up the heat when they ask the remaining eight bakers to incorporate chilies, peppers, cayenne, and more into their chocolate creations.

The seven remaining bakers must take on a demanding dessert, producing three dozen colorful French macarons.

The six remaining bakers get creative as they invent lunch box desserts; the good news is that trading items is allowed.

The five remaining bakers must use three types of candy in a dessert but also keep it balanced; it's a fine line between candymonium and candy overload.

It's dinner in reverse for the four remaining bakers who must make a dessert item that looks like a savory dish and also create a savory cupcake for dessert.

The three remaining bakers battle it out for the title of "Kids Baking Champion" while making spring break-themed cakes.

The six remaining bakers get creative as they invent lunch box desserts; the good news is that trading items is allowed.

The five remaining bakers must use three types of candy in a dessert but also keep it balanced; it's a fine line between candymonium and candy overload.

It's dinner in reverse for the four remaining bakers who must make a dessert item that looks like a savory dish and also create a savory cupcake for dessert.

The three remaining bakers battle it out for the title of "Kids Baking Champion" while making spring break-themed cakes.

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

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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.

From classics like the Boston Cream Pie to sticky buns that'll sway one's loyalties, viewers are taken on a tour of the best that New England has to offer; trying the Szechuan sliced fish in Chinatown; tasting the ultimate roast chicken in Cambridge.

Adam is in Glamorgan for the Glamorgan Sausage; he also tucks into more traditional fayre, eating Welsh lamb faggots, Welsh rarebit and Welshcakes before biting into his Polish heritage with a plate of perfect pierogis.

Adam eats cheddar in Cheddar before traveling to a farm café for roast chicken and a cheesy celeriac and leek bake, stopping at a vending machine for chocolate milk and tucking into a quiche from a mother-daughter bakery.

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

Casey Webb's 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 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 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.

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

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.

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.

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.

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.

Jeff Mauro gets happy about an angry lobster sandwich. Sabin Lomac puts the pedal to the metal for The Bacon Truck's bacon mac and cheese bites. Ali Khan speeds towards the best food on wheels at LeRoy and Lewis Barbecue in Austin, Texas.

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.

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

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

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.

Giada, Duff and Sandra share their favorite sweets.

Ingenious fair vendors use the humble potato to create some amazing and original midway food offerings.

Greater Gulf State Fair in Mobile; Dirty Bird turkey leg and a ride on a crazy midway mash-up, the Mothership; Firefighters' Indian River County Fair in Vero Beach, Fla; the Breakfast Buzz Burger; the Strawberry Lemonade Stick.

In Texas and Louisiana, the bayou fairgrounds are full of rich and tasty food; crawfish, alligator and frogs are all on the menu as host Noah Cappe wades through the swamp to try unusual carnival fare.

Regional specialties get a carnival upgrade on the midway; from sandwiches that put cities on the map to desserts representing an entire state.

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

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

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.

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.

Ingenious fair vendors use the humble potato to create some amazing and original midway food offerings.

Greater Gulf State Fair in Mobile; Dirty Bird turkey leg and a ride on a crazy midway mash-up, the Mothership; Firefighters' Indian River County Fair in Vero Beach, Fla; the Breakfast Buzz Burger; the Strawberry Lemonade Stick.

In Texas and Louisiana, the bayou fairgrounds are full of rich and tasty food; crawfish, alligator and frogs are all on the menu as host Noah Cappe wades through the swamp to try unusual carnival fare.

Regional specialties get a carnival upgrade on the midway; from sandwiches that put cities on the map to desserts representing an entire state.

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

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

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.

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.

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

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

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

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

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

Casey Webb 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.

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

Casey Webb's 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.

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's eating adventure takes him to Fargo, N.D., for a hearty European take on a cheesy classic, a breakfast-dessert mash up, and the Boiler Room's Hot Dish Challenge; giant pretzels and over a dozen sausages.

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

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

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

Adam Richman's food quest takes him to San Antonio and encounters with a 3-pound cinnamon roll, a 42-inch pizza and a burger topped with the spiciest chilies in the world.

Adam Richman visits Alaska for a massive burger, a mountainous breakfast and the 6-pound Kodiak Arrest challenge at Humpy's Great Alaskan Alehouse in Anchorage.

Adam Richman visits Honolulu to sample Hawaiian fare such as pipikaula short ribs and the Loco Moco; gargantuan pancake challenge.

Adam devours a super burrito, humongous sandwiches and a two-gallon sundae in San Francisco.

Adam samples a local favorite called "The Horseshoe"; Firebrand Chili Challenge; the place that invented the corn dog.

Adam Richman visits three baseball stadiums known for serving up delicious and unique food in ballparks around the country.

Adam samples a massive sandwich, chili cheese fries and a 16-ounce shake at the Rockies Diner in Boise, Idaho.

Adam visits Little Rock, Ark., to taste the mammoth Quadruple Hubcap Burger; spicy pulled pork challenge at the Mean Pig BBQ.

Adam tries pit beef, blue crabs and the Great Steak Challenge during a visit to Baltimore in search for the best grub.

Adam tries to consume a 6-pound milkshake and a 1.5-pound sandwich in Washington, D.C.; chili bowl; Colossal Challenge.

Detroit presents Adam and his team with a record-breaking challenge: a 190-pound burger; triple threat pork sandwich.

Adam devours a super burrito, humongous sandwiches and a two-gallon sundae in San Francisco.

Adam samples a local favorite called "The Horseshoe"; Firebrand Chili Challenge; the place that invented the corn dog.

Adam Richman visits three baseball stadiums known for serving up delicious and unique food in ballparks around the country.

Adam samples a massive sandwich, chili cheese fries and a 16-ounce shake at the Rockies Diner in Boise, Idaho.

Adam visits Little Rock, Ark., to taste the mammoth Quadruple Hubcap Burger; spicy pulled pork challenge at the Mean Pig BBQ.

Adam tries pit beef, blue crabs and the Great Steak Challenge during a visit to Baltimore in search for the best grub.

Adam tries to consume a 6-pound milkshake and a 1.5-pound sandwich in Washington, D.C.; chili bowl; Colossal Challenge.

Detroit presents Adam and his team with a record-breaking challenge: a 190-pound burger; triple threat pork sandwich.

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

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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.

Ali Khan visits Asheville, N.C., and he starts his day off big with a breakfast of fried chicken covered in sausage gravy, accompanied by Southern-sized sides; the booming food truck scene; tasty Thai served up fresh on a homemade bao.

Ali Khan discovers a variety of Austin food fare; migas tacos at a popular roadside stop; authentic Texas barbecue; a bayou experience right out of MawMaw's recipe book.

Ali enjoys pancakes, Chinese noodles and a shrimp po' boy in Boulder, Colo.

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

From fish tacos and porchetta sandwiches, to shrimp po' boys and turtle sundaes, the 12 best dishes from American food trucks; how the dishes are made.

A 77-year-old woman grills for Texans; Hawaiian style bbq in California.

Roger heads to Hamaknockers Bar-B-Que, where he is introduced to the Hamaburger, and watches a pitmaster pull pork with a power tool; Steve Melton is a farmer preserving the tradition of making cane syrup in a 100 year-old kettle over an open fire.

Roger Mooking joins the team at Benton's Smoky Mountain Country Hams, a famous smokehouse shipping nationwide from Madisonville, Tenn., to help prepare huge hams for a three-day cold smoke before they're cured for up to two years.

A whole pig on a metal cross to cook over hot coals; the pig roast drippings fall into a potato-filled cast iron pan set over the hot coals; whole onions and squash are nestled directly in the embers.

Pizza pretzels and duck empanadas handle the savory side, while cheesecake waffle sundaes and a big banana pudding bring the sweet.

Eye-popping portions and belly-filling bounties of food make these eats totally epic; a seven-meat sandwich, a 2-foot-tall nacho tower, mountainous sundaes, a stuffed turkey leg and huge seafood platters make up the best of the biggest.

Carolina Reaper hot wings, a stacked Nashville hot chicken sandwich, hot fudge and hot tamales are among the hottest dishes in town.

From an entire Thanksgiving dinner stuffed into a pie to the Texas-sized Pumpecapple, these friendly shops across the United States are finding many ways to fill a pie crust.

Windy City vs. the Big Apple; Chicago Chef Todd Stein takes on Iron Chef Bobby Flay.

Iron chef Jose Garces takes on Italian chef Cesare Casellla in a seafood duel.

Chef Wayne Johnson against chef Michael Symon.

Philadelphia chef Michael Solomonov takes on Iron Chef, Jose Garces.

The youngest challenger Emma Hearst takes on old pro Iron Chef Michael Symon in the kitchen stadium.

Chef Nicolas Cantrel takes on newest addition Marc Forgione.

Chef Wayne Johnson against chef Michael Symon.

Philadelphia chef Michael Solomonov takes on Iron Chef, Jose Garces.

The youngest challenger Emma Hearst takes on old pro Iron Chef Michael Symon in the kitchen stadium.

Chef Nicolas Cantrel takes on newest addition Marc Forgione.

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Dungeness crab from a coal stoked grill; skewers licked by flames; delights from a wood burning oven.

The exciting things chefs are doing to make vegetables decadent and delicious.

Classics with a new twist.

A gastronomical weekend in California wine country.

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.

The brisket at North Main BBQ bowls customers over with its world-famous brisket; visiting Babe's to satisfy crunchy cravings with their fried chicken; sampling the Pecan Ball at Cafe Pacific and the classic fruitcake at Collins Bakery.

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.

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.

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

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

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

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

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

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

From Japanese hot pots and hand-crafted lasagna to ice cream made from locally sourced ingredients, Andrew explores San Francisco's culinary history and diversity for a second time.

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

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

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

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

Casey Webb's 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.

Casey Webb heads to his home state of New Jersey for an iconic Italian hot dog, a Portuguese pork sandwich, and a taco challenge so big that no one's been brave enough to try it.

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 counts down his numerous wins, culminating in the ultimate challenge and stunning victory.

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

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

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

Noah Cappe is following the smoke signals to the fairground; he's chowing down on midway food inspired by cooking over an open campfire.

Noah Cappe goes surfside for a coastal fairground adventure; he samples creative beach eats from midway vendors all around the country.

South Florida Garlic Festival in Lake Worth, Florida; claw cake burger and mojo pork pockets; toasted garlic donuts; America's favorite ballpark snack at the National Peanut Festival in Dothan, Alabama; fair food classics with a peanutty twist.

Eddie Jackson is the guide on a mouthwatering trip to sample all the classic dishes of America; from delicious desserts on the Florida coast to spicy-hot chili in the Lone Star State, this is the best way to experience the united tastes of America.

Hot and spicy dishes that give a little sweet, a little savory and a whole lot of spice.

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

Casey 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.

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

Noah Cappe is following the smoke signals to the fairground; he's chowing down on midway food inspired by cooking over an open campfire.

Noah Cappe goes surfside for a coastal fairground adventure; he samples creative beach eats from midway vendors all around the country.

South Florida Garlic Festival in Lake Worth, Florida; claw cake burger and mojo pork pockets; toasted garlic donuts; America's favorite ballpark snack at the National Peanut Festival in Dothan, Alabama; fair food classics with a peanutty twist.

Eddie Jackson is the guide on a mouthwatering trip to sample all the classic dishes of America; from delicious desserts on the Florida coast to spicy-hot chili in the Lone Star State, this is the best way to experience the united tastes of America.

Hot and spicy dishes that give a little sweet, a little savory and a whole lot of spice.

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

Casey 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.

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

Michael Symon hosts a whimsical culinary escapade as he shares a smorgasbord of flavors, emotions and memories; from the sizzle of Father's Day brisket to the tangy zest of lemon-themed delights, Michael leads a flavor-filled journey through summer.

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

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

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

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

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.

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.

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 Cleveland brewery that revolutionizes pub fare with decadent confit chicken wings in chipotle-maple glaze; brisket, bacon and ham on top of a four-cut blended steak patty.

Noah Cappe heads to the Arkansas State Fair for the Arkansas Slamwich, the Stuffed Thanksgiving Taco and more; a savory funnel cake called the Chick 'N' Cake, deep-fried rice pudding and other delights.

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

Bacon and Bourbon Fest in Wellington, Fla.; Stuffed Crust Bacon-Za; Peanut Butter Pork Donuts that hit the sweet and salty spot; ThurtenE Carnival at Washington University in St. Louis, where he gets his fill of delicious school spirit.

Balboa Park December Nights festival; a breakfast Belgian waffle called the Ham I Am; a showdown between the East Coast Lobstah Taco and homegrown Cali Spicy Kaprao Burger; Contra Costa County Fair, where Mexican-American specialties take top prize.

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

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

Casey Webb's 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.

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

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

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

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

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

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

Ancient tastes in Croatia like roasted dormice and giant offal kebabs to baked rooster and grilled frog.

Winged ants, grilled intestines, grasshoppers and dried beef hearts enjoyed in Mexico's culinary capital.

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

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

Andrew drops by Atlanta, a city with a dozen different food personalities; he digs into Southern staples, hunts down one of the best burgers in the United States and makes a beeline to a joint serving up delicious Korean fare.

Andrew heads to San Francisco, a wonderland for those who love food; he samples fresh produce at a farmers' market, shares a secret hot spot in the Tenderloin District and enjoys fresh crab and shrimp salad at Swan Oyster Depot.

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

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

Ancient tastes in Croatia like roasted dormice and giant offal kebabs to baked rooster and grilled frog.

Winged ants, grilled intestines, grasshoppers and dried beef hearts enjoyed in Mexico's culinary capital.

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

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

Andrew drops by Atlanta, a city with a dozen different food personalities; he digs into Southern staples, hunts down one of the best burgers in the United States and makes a beeline to a joint serving up delicious Korean fare.

Andrew heads to San Francisco, a wonderland for those who love food; he samples fresh produce at a farmers' market, shares a secret hot spot in the Tenderloin District and enjoys fresh crab and shrimp salad at Swan Oyster Depot.

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

Touring the Mid-Atlantic and sampling crab cakes in Baltimore; trying paella in Washington, D.C.; visiting Chap's Pit Beef; tasting a chocolate, marshmallow, peanut creation called the CMP at Woodberry Kitchen; enjoying Baltimore's own bomb pie.

Elk heart tartar with a raw turkey egg; bourbon smoked cherries and bone marrow; goose liver with cacao.

Andrew tastes everything from southern staples like smoked baloney sandwiches, deep fried chicken livers, and pork rinds, to new spins on old staples.

Andrew visits Seattle, where the food scene can be high-tech or ruggedly simple. He's an eyewitness to how complicated gadgets create brand-new tastes, and he visits an all-natural farm to eat cow placenta.

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

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

Andrew tries coyote, raccoon tail and clams and mussels from Long Island Sound in the Bronx.

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

From pork shoulder cooked underground to hearty pasties and whitefish plucked from the tumultuous Lake Superior, Andrew Zimmern explores the cuisine of the individualistic Upper Peninsula in Michigan.

Traditional Texas-style barbecue; pitmaster Travis Heim and his wife, Emma, the power couple behind the popular restaurant Heim Barbecue; Roger and Travis fill a giant steel rotisserie smoker with slabs of briskets.

Two Southern California barbecue joints that serve smoked meat; a husband-and-wife team running a pop-up restaurant called Moo's Craft Barbecue; Texas brisket and pork butt for tasty tacos; Mexican street corn and coleslaw with tequila.

An old-school barbecue institution serving chopped pork in South Carolina; Hill County barbecue classics in Texas; Price's BBQ in Gilbert, S.C.; massive 20-foot brick and concrete pit with hams, pork shoulders and pork butts.

Texas-style barbecue; Fox Bros. Bar-B-Q, which is owned by twin brothers Jonathan and Justin Fox; a 1,000-pound rotisserie smoker with briskets and house-made pork and beef bologna; the Texacutioner and the Bologna and Cheese.

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.

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.

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

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

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

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

Casey 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.