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 looks at the inventive and time-honored eats of Genoa, Italy, home to big-league favorites like peasant-created seafood salad, pesto with pasta, and crispy, decadent flatbread.

Andrew takes a look at the diverse eats that define Washington, D.C.

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 visits Chicago and starts his food tour with classic foods, including a hot dog and deep-dish pizza; Andrew drops by other hot spots including one of the best barbecue joints in the city and a restaurant with three Michelin stars.

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Noah Cappe heads to the Vermont Maple Festival to dine on maple-infused carnival offerings; he celebrates the Mardi Gras Po'boy at the Great American Foodie Fest in Las Vegas and the stacked spam burger at the Riverside County Fair in Indio, Calif.

These fairground vendors have combined two iconic treats into one revolutionary new midway masterpiece.

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

The best deals in Birmingham, Ala.; hash brown baskets stuffed with Andouille sausage and eggs; bacon-wrapped meatloaf made with a lot of love; a red velvet cheesecake brownie; blackened chicken with habanero Jack cheese.

A "Chopped" champion's hearty French crepe with an American twist; a Brooklyn-style deli serving a mouthwatering braised pork sandwich; berry-licious white chocolate cheesecake; a rich and creamy duck confit quesadilla.

A stack of pancakes piled high with delectable bananas foster; a meat-filled mega sandwich; a kolache filled with mouthwatering barbacoa; a smoky plate of barbecue baby back ribs.

Green bean casserole.

Alton Brown explores the many uses of a super fruit -- the cranberry.

Alton prepares Buffalo wings.

An animated icon joins Alton Brown, challenging him to raise the bar on canned tuna.

Food Network stars share the dishes they love that are best served cold.

Roast chicken; sticky buns; seafood.

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.

Leg of beast; roast suckling pig; lamb shank; tri-tip sandwiches.

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

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

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

Roger serves up the top 15 masterpieces of the handheld deliciousness that is the hamburger, highlighting an all-points survey of the amazing variety to which the hamburger has evolved.

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

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 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 travels to historic Boston for some epic New England eats, including a burger topped with Thanksgiving favorites, a plate-sized serving of prime rib and a 4.5-pound Irish breakfast challenge at Flann O'Brien's Pub.

Casey Webb travels to Burlington, Vt., where he devours a beer-infused bagel feast and a burger with donut buns made in a school bus; Casey participate in the 3.5-pound Chuck Norris challenge at Handy's Lunch.

Casey Webb visits St. Louis, where he tries a 4-pound meatball and cooks barbecue with a blowtorch; Casey tackles a 29-inch New York-style pizza so massive he'll need the help of a partner to take it down.

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

Authentic Australian pies in an artful shipyard; an "adults only" secret steakhouse; a lobster eatery in a house's garage.

A secret dish with Al Capone's marinara sauce; two mash-up sandwiches; NY-style pizza joint hidden.

Tony Bourdain finds himself in Laos, a land with picturesque landscapes and exotic cuisines.

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

Casey Webb visits St. Louis, where he tries a 4-pound meatball and cooks barbecue with a blowtorch; Casey tackles a 29-inch New York-style pizza so massive he'll need the help of a partner to take it down.

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

Authentic Australian pies in an artful shipyard; an "adults only" secret steakhouse; a lobster eatery in a house's garage.

A secret dish with Al Capone's marinara sauce; two mash-up sandwiches; NY-style pizza joint hidden.

Tony Bourdain finds himself in Laos, a land with picturesque landscapes and exotic cuisines.

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

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Noah Cappe tackles the scooperbowl sundae at the Riverside County Fair and Date Festival in Indio, Calif.; he visits the Houston Livestock Show and Rodeo for the on-Pho-gettable burger and dines on royal treats at the Medieval Fair of Norman, Okla.

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

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 reveals entirely excessive and utterly outrageous takes on the humble hamburger with every ingredient maxed out to create the most exorbitant burgers imaginable.

Eddie Jackson finds a variety of foods in which the flavor is all wrapped up, including unique wraps of pizza, meatballs and pad Thai.

Eddie Jackson proves that good things come to those who wait as he lists the best dishes with tons of prep time behind them; with unique pancakes, savory gravy and slow-cooked meats, these dishes are an exercise in patience with a delicious reward.

Noah heads to Vancouver to sample Canadian Poutine Stuffed Burger, Jerk Chicken Dumplings, and the Donuccino; Noah visits the Fryeburg Fair in Maine, where he tries the Pig Pile in Paradise and eats local favorites like a Lobster Roll.

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

On the fairground, Noah Cappe discovers some amazing pizzas, including a breakfast pizza in Georgia, an awesome pizza in a cone and a funnel cake pizza at the Florida State Fair.

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.

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

From wild vegetables to wild animals, Andrew gets a taste of the unexpected when he visits San Diego.

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

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 meets two chefs who own unique outdoor cooking rigs; Aaron Brooks uses a coal-fueled contraption called the Cross Table and he and Roger roast butterflied pork and seafood paella; Roger visits chef Chris Hastings at his restaurant OvenBird.

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.

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.

Returning bakers, who have previously gone home empty-handed, compete for the chance to bring their cupcakes to an event honoring the 60th anniversary of Marilyn Monroe's hand prints at the TCL Chinese Theater.

Guest judges, WWE "Divas" Alicia Fox and Layla; the bakers compete for a chance to bring their cupcakes to WWE's SummerSlam.

The cupcake bakers face off for the chance to celebrate the re-release of "The Wizard of Oz"; film critic, Leonard Maltin is the guest judge.

Four bakers fight for the chance to have their cupcakes featured at the center of a party celebrating the revival of "Annie The Musical.".

Five teams create mind blowing Halloween themed displays of a witch and scary haunted house.

Four teams display a twisted version of a fairy tale; one team is eliminated.

The three remaining teams; epic battle display between zombies and vampires.

Two teams create Halloween displays of the Underworld; Halloween Wars champion chosen.

Five teams create mind blowing Halloween themed displays of a witch and scary haunted house.

Four teams display a twisted version of a fairy tale; one team is eliminated.

The three remaining teams; epic battle display between zombies and vampires.

Two teams create Halloween displays of the Underworld; Halloween Wars champion chosen.

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Thanksgiving Waffle in Toronto at the Canadian National Exhibition; Korean Kimchi Dog at Prairiefest in Illinois.

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

Scrambled eggs with Romano cheese and black pepper; grilled Tuscan bruschetta; orange ricotta pancakes with a caramelized fig compote and pistachios.

A sweet/savory peach/arugula salad with crispy pancetta and gorgonzola; frittata with fresh peppers, onions and cherry-tomato sauce; gelato, vanilla gelato and espresso affogato; a blood-orange campari prosecco.

Spiced raisin pancakes with rum-raisin cream cheese glaze; ham and cheddar pie with mixed greens tossed in apricot vinaigrette; everything hash brown cake with pickled red onions and green onion crème fraiche.

Biscuit sticky buns; asparagus and cheese popovers; apricot & raspberry granola gratin; Riesling sangria with mango & nectarine.

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'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 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'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.

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

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.

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

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

Food Network stars share their best holiday dishes.

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

Food Network stars reveal their guiltiest pleasures.

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.

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

Macaroons; blintzes; spicy chili rellenos.

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

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

At the Kansas State Fair; chicken wings get a fair-friendly treatment at the Oklahoma State Fair.

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

Andrew introduces the coastal cuisine of Guayaquil, Ecuador; bright flavors and local ingredients define Guayaquil's gastronomy; Andrew tries everything from red mangrove crab to a plantain dumpling studded with crispy bits of pork.

Andrew explores the iconic dishes of picturesque Nova Scotia, Canada; there, the proximity to the sea, which is never more than 67 kilometers away, influences the local cuisine.

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

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

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

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

At the Kansas State Fair; chicken wings get a fair-friendly treatment at the Oklahoma State Fair.

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

Andrew introduces the coastal cuisine of Guayaquil, Ecuador; bright flavors and local ingredients define Guayaquil's gastronomy; Andrew tries everything from red mangrove crab to a plantain dumpling studded with crispy bits of pork.

Andrew explores the iconic dishes of picturesque Nova Scotia, Canada; there, the proximity to the sea, which is never more than 67 kilometers away, influences the local cuisine.

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

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

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Eddie Jackson shows off the most scrumptious and seriously stunning sandwiches ever created; these shockers prove that there are truly no limits to what can be placed between two slices of bread.

Eddie Jackson shares home-cooked meals that are packed with locally grown vegetables.

Eddie Jackson discovers the best food that Texas has to offer; featuring chili, barbecue and flavors from south of the border.

Eddie Jackson revisits some childhood favorite dishes.

A spicy off-menu burger; an inside out grilled cheese; a secret Mexican breakfast dish named after Godzilla.

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

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

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

Andrew discovers the French and German cuisine of Alsace, France; bursting with rustic flavors and made from farm-fresh local ingredients, the region's specialities range from choucroute garnie to world-renowned foie gras.

Andrew Zimmern showcases legendary hotspots and diverse culinary treasures in Hollywood, Calif.; he highlights classic steak and martinis, Thai steamed whole fish, Armenian flatbread topped with minced beef, and Persian ice cream.

Andrew Zimmern explores the cuisine of Merida, Mexico; he tries traditional slow-roasted pork, pork-stuffed cheese balls in Yucatan sauces and much more.

Andrew Zimmern explores the international flavors of the Bronx, N.Y.; Italian-influenced bites; dry-aged pork sausage; spicy Jamaican meat pastries.

A slammin' sandwich with three different cuts of pork smothered in triple-cheese sauce; a flaming hot burger stuffed with spicy jalapeno Jack cheese and covered in Buffalo sauce; a brewery's drunken chicken pot pie.

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

Michael Symon starts at his very own restaurant where he enjoys a pastrami beef rib; his grandfather's recipe for scratch-made spaetzle and spicy sauerkraut; a beer-marinated pork loin sandwich; chicken and waffles gets a burger makeover.

Michael Symon tackles a towering fortress of ribs and a meaty trifecta sandwich of juicy brisket, pork and sausage; local pork belly is cured and slow braised in house-brewed beer; a burger features bacon, pork belly and prosciutto.

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

Everyone's favorite side dish takes center stage as Noah Cappe celebrates over-the-top fries loaded with lots of toppings; Noah even tries a few toppings that only the craziest carnival cooks could create.

Corn chips, cheese and loads of toppings are the base of a simple Tex-Mex dish, but the carnival cooks can get pretty creative; some of the wackiest and wildest nacho combinations on the midway.

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

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

Noah Cappe arrives in the Aloha State for the 'Iolani Fair; The school fundraiser fair in Honolulu features Hawaiian-style fried dough in the Malasada Ice Cream Sandwich and Sweet Roll Sliders; two mashups: the Cubano Pizza and the PB and J Dog.

The competition begins with a difficult pre-heat as the eight Halloween bakers weave spider web desserts with creatures inside; wily witch hunter John Henson challenges the bakers to create melting desserts that reveal a Halloween item inside.

In the "Silence of the Yams" pre-heat challenge, bakers make yam desserts that evoke classic scary movie cliches from chainsaws and hockey masks to bloody knives and creepy dolls; bakers create a pumpkin patch out of mini bundt cakes.

A monster has ransacked the kitchen and is on the loose; the bakers work together in the pre-heat challenge to create a 3-D suspect sketch out of pate a choux; the sketch helps puts the monster behind bars but now he's hungry for the main challenge.

It's bridal season for Halloween lovers and since bridal showers often have petit fours, the bakers are creating petit horrors in the pre-heat challenge; in the main heat, each happy couple gets a unique Halloween wedding cake.

Bakers enter the fortune-telling tent at the Circus of Dread in the pre-heat challenge; competitors are tasked with creating tarot card desserts; bakers then enter the Creepy Clown Hall of Fame in the main heat, where they create impressive desserts.

Inspired by a skull man, the bakers enter the graveyard to bring skull desserts to life in the pre-heat; for the main heat, the bakers must create a nightmare cake based on common nightmare themes; the bakers must face their fears to come out on top.

A monster has ransacked the kitchen and is on the loose; the bakers work together in the pre-heat challenge to create a 3-D suspect sketch out of pate a choux; the sketch helps puts the monster behind bars but now he's hungry for the main challenge.

It's bridal season for Halloween lovers and since bridal showers often have petit fours, the bakers are creating petit horrors in the pre-heat challenge; in the main heat, each happy couple gets a unique Halloween wedding cake.

Bakers enter the fortune-telling tent at the Circus of Dread in the pre-heat challenge; competitors are tasked with creating tarot card desserts; bakers then enter the Creepy Clown Hall of Fame in the main heat, where they create impressive desserts.

Inspired by a skull man, the bakers enter the graveyard to bring skull desserts to life in the pre-heat; for the main heat, the bakers must create a nightmare cake based on common nightmare themes; the bakers must face their fears to come out on top.

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

Ali's search for the best deals in Bozeman, Mont., begins with farm-to-table fresh benedict and summer sausage before trying a made-from-scratch elk burger; Ali discovers a huckleberry bar and sinks his teeth into a bison pepperoni pizza.

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

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

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

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

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.

Roger samples the smoked ribs at Mary's Old Fashioned Pit Bar-B-Que; Roger meets legendary pit master Helen Turner of Helen's Bar-B-Q in Brownsville, Tenn., and helps her cook pork shoulders, pork ribs and a whole stick of bologna.

Roger Mooking travels to North Bend, Ore., and meets up with Don Ivy, Chief of the Coquille Tribe for a traditional tribal feast; in Los Angeles, Roger visits Andy Ricker of Pok Pok La, who divulges the secrets to his famous whole roasted chicken.

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

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.

Digging into pit-roasted chicken, blackened catfish, smoked brisket, grilled paella and Santa Maria-style ribs; beefy burgers and tantalizing tacos get kissed with flames.

Taking a deep dive through dynamic dishes that have layers and layers of flavor to dig into, including a deep-fried ice-cream burger, a scary spicy hot dog, a lobster-laden pizza, meaty tortas, and a seven-layer unicorn cake.

Everything old is new again as classic comfort food favorites become unique mashups, like spaghetti grilled cheese, crab Rangoon french fries, barbacoa stroganoff, chicken and waffle doughnuts, and even a meatball burrito.

A burger joint puts heat to its meat with a sauce made from guava and habanero peppers; a Charleston barbecue pit turns low-and-slow brisket into a fiesta of flavors; a Los Angeles restaurant torches everything it touches.

Marc Forgione vs. Andrew Zimmerman.

Chef Martin Graham from Pine Lakes Country Club and Chef Kenny Adams from Wild Wing Golf Course swap kitchens to craft the ultimate three-course country club dining experience with perfectly paired wines.

Casey Webb heads to Portland, Ore., to taste mouthwatering Peruvian chicken, a succulent porchetta sandwich and a two-pound burrito packed with 10 of the spiciest peppers in the world.

Chef Flay vs. Chef Isadori.

Chef Zakarian battles with chef Casanova.

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

Chef Morimoto faces against Executive chef Bogle.

Chef Flay vs. Chef Isadori.

Chef Zakarian battles with chef Casanova.

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

Chef Morimoto faces against Executive chef Bogle.

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A pie shop in Brooklyn; an ice cream truck with artisanal ice cream; a bakery filled with treats.

The best asian dishes.

Jane in Montreal's tribute to the city's bagels; pizzas baked in a wood-burning, rotating oven; a Chicago pizza shop with only three pizzas; Neapolitan-style pizza.

A peek into the unique foods in Queens, N.Y.

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.

Justin Brunson shares where he gets his favorite meatballs; Monti Carlo digs into her heritage and discovers the best chicharron in Los Angeles; Bobby Flay doesn't joke around when it comes to meat, so he reveals the steak he says is the best around.

Food Network stars reveal the best thing they've ever eaten in their hometowns.

Mongolian pork chops; Southern rib tips; scallops.

Diners featuring massive meat loaves, garlic fries, candied bacon, and chocolate waffle lava cake; former MLB baseball players Eric Byrnes and Jeremy Affeldt highlight food from San Francisco's AT&T Park, including the Crazy Crab Sandwich.

Chefs are finding cool ways to innovate on the grate; smoked Thanksgiving sandwich; barbecued brisket with Mexican flair; whole hog take on porchetta.

Bloody Mary's made with real blood, whole roasted pigeons, donuts topped with chicken and milkshakes made with bacon.

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

Andrew is in Seville, Spain, enjoying long nights of communal drinking and eating cured Iberico ham, gazpacho and serranito pork sandwiches.

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

Andrew Zimmern digs into the not-to-be-missed unique and exotic foods that define Chesapeake Bay.

Andrew explores the legendary and timeless cuisine of Lyon, France; the flavors of pike fish dumplings, breaded beef tripe and pink pralines have all helped Lyon earn the title "World Capital of Gastronomy.".

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.

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.

In Orange County, Calif., Casey Webb takes down a three-pound burger slathered in a sauce made from three of the spiciest peppers on the planet.

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

Casey Webb travels to Louisville, Ky., where he samples the city's signature sandwich as well as a booze-infused Southern staple; Casey takes part in a Fire & Ice challenge with spicy popcorn and a milkshake.

Casey Webb visits St. Louis, where he tries a 4-pound meatball and cooks barbecue with a blowtorch; Casey tackles a 29-inch New York-style pizza so massive he'll need the help of a partner to take it down.

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.

Noah Cappe dives into the fairground for some of the yummiest seafood snacks on the midway.

Michael Symon assembles his dream team to take on over 150 teams at the most prestigious barbecue cook off: the Memphis in May World Championship Barbecue Cooking Contest.

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.

Noah Cappe ventures to the Brevard Renaissance Fair to sample medieval dishes delicious enough to satiate a giant; he heads to the Taste of Jalicso Festival for a celebration of Mexican heritage and finds the spice at the Coastal Carolina Fair.

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 tasty travels take him to Newport, R.I., for a coastal clam creation, a craveworthy comfort food combination, and the 4-pound Go Bananas Challenge.

Casey Webb pays a visit to Oakland, Calif., for a towering banana split, a hot-off-the-grill molcajete, and spring roll warfare as he faces the 3.5-pound Lumpia Challenge.

Lake Tahoe provides a stunning, scenic backdrop as Casey Webb explores the area's best eats and finds a complete dinner in a bun, a Greek comfort food staple, and a fearsome, 4-pound feast in the Menu Burger Challenge.

Michael Symon assembles his dream team to take on over 150 teams at the most prestigious barbecue cook off: the Memphis in May World Championship Barbecue Cooking Contest.

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.

Noah Cappe ventures to the Brevard Renaissance Fair to sample medieval dishes delicious enough to satiate a giant; he heads to the Taste of Jalicso Festival for a celebration of Mexican heritage and finds the spice at the Coastal Carolina Fair.

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 tasty travels take him to Newport, R.I., for a coastal clam creation, a craveworthy comfort food combination, and the 4-pound Go Bananas Challenge.

Casey Webb pays a visit to Oakland, Calif., for a towering banana split, a hot-off-the-grill molcajete, and spring roll warfare as he faces the 3.5-pound Lumpia Challenge.

Lake Tahoe provides a stunning, scenic backdrop as Casey Webb explores the area's best eats and finds a complete dinner in a bun, a Greek comfort food staple, and a fearsome, 4-pound feast in the Menu Burger Challenge.

Shark CarpetXpert HairPro Pet with StainStriker combines Shark's powerful suction & deep-cleaning innovation to deliver unbeatable deep carpet cleaning, 3x more pet hair pick-up, and the best tough stain elimination.

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

Meet the Shark PowerDetect Upright Vacuum with features like DuoClean Detect technology, self-cleaning brush roll and order neutralizing technology, you will be cleaning like a pro in no time!

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

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Shark CarpetXpert HairPro Pet with StainStriker combines Shark's powerful suction & deep-cleaning innovation to deliver unbeatable deep carpet cleaning, 3x more pet hair pick-up, and the best tough stain elimination.

Have you or a loved one been diagnosed with lung cancer? You may be entitled to compensation!

Noah visits the York Fair in Pennsylvania; savors the Taste of Christmas; Burger Bomb Pretzel; fork-free Chick'n'Waffle; apple pie 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.

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

Fried eggs, double-smoked bacon, crispy sausage, toasted brown Irish soda bread, cheesy hash-browns, roasted veggies, and a frothy tea latte.

Festive Irish-inspired food; bangers and egg sandwich with Irish cheddar and tomato jam; Irish-style potato pancakes with mustard-chive crème fraîche; smoked salmon; homemade Irish cream.

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

A 17-layer reinvention of lasagna with pork, brisket, bacon and mac and cheese; a brew-pub takes Buffalo chicken and stuffs it into a scratch-made pierogi.

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

Chef Michael Symon sinks his teeth into a burger in Memphis, Tenn.; pizza gets a brunch makeover in Atlanta with creamy scrambled eggs and crispy pancetta; Thai-style fried chicken; Caribbean jerk smoked ribs.

Michael Symon chooses from over 400,000 topping combinations to create his own meaty masterpiece; pork buns in Columbus, Ohio; a roasted onion stuffed with smoked pork and brisket.

Noah visits the annual Rio Rancho Pork & Brew festival in New Mexico, where he samples a trio of meaty meals before devouring adorable Baby Cakes; Noah visits the Ionia Free Fair in Michigan, where he enjoys The Tator Grenade and Churro S'mores.

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

The Cowboy Breakfast ends the day with the uniquely sweet Caramel Apple Tots; Noah challenges himself to the 5 Pounderito and tries the finger-licking Ice Cream Funnelwich.

King's Court Conch Fritters; deep-fried peanut butter and jelly brownie bites; fried green tomato BLT; Cookies and Cream Sandwich; deep-fried cheesesteak; Outlaw Fries; the enormous Suicide Taco.

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.

Casey Webb's mission brings him to Daytona Beach, Fla., where he takes on a mammoth three-tier sandwich stacked with two burgers, six pieces of mahi mahi, two pieces of Texas toast, and a 10-ounce bun.

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

Casey Webb's mouthwatering mission takes him to Tennessee, where he faces his hottest challenge yet -- three jumbo chicken tenders smothered in a Carolina Reaper-infused sauce.

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

Alton Brown puts the "trick" into classic Halloween candies with these three twists.

Devil's food cake's ingredient cocoa powder.

The last decade has seen a lot of change in the food world, but no device has made more of a difference than the immersion circulator; Alton Brown makes an argument for having one in every kitchen by featuring some dishes.

Squid.

Andrew Zimmern takes a bite out of Chicago's humble, hearty and world-renowned food scene; from juicy rib tips to zesty Polish sausages to experimental and edible works of art, Chicago's eats stay true to its roots.

Andrew Zimmern explores regional specialties in Oaxaca, Mexico from complex mole negro sauce over Mayan-era tamales and crispy tortilla with pork lard to egg bread dunked in hot chocolate.

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

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

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.

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

Andrew introduces Kanazawa, Japan, a modern city filled with deep traditions; from regionally fished Kano crab to sushi built using aged rice and fresh seafood, he explores tantalizing eats that are unspoiled by international tourism.

Andrew visits New Orleans to indulge in all the tastes the city has to offer; he starts at the country's oldest, continually-run family restaurant in the French Quarter before heading out of town for the best po' boy sandwich.

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

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

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.

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

Andrew introduces Kanazawa, Japan, a modern city filled with deep traditions; from regionally fished Kano crab to sushi built using aged rice and fresh seafood, he explores tantalizing eats that are unspoiled by international tourism.

Andrew visits New Orleans to indulge in all the tastes the city has to offer; he starts at the country's oldest, continually-run family restaurant in the French Quarter before heading out of town for the best po' boy sandwich.

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.

Operation Smile: transforming lives and bringing smiles to children around the world.

DraftKings Sportsbook, a top-rated sportsbook app!

Have you or a loved one been diagnosed with lung cancer? You may be entitled to compensation!

From the makers of the #1 best selling expanding garden hose, Pocket Hose, comes another ingenious innovation...The Pocket Hose Grow Steel! It's a stainless steel hose that grows! It's lightweight, easy to move around the yard and tough as nails.

Alec and Kaleb interview patients and their families, and how their lives have been changed because of the life-changing pediatric specialty care they received at Shriners Hospitals for Children®.

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

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.

Ali Khan chows down in Ann Arbor, Mich., starting with a heaping helping of deep-fried French toast covered in berries and whipped cream; blackened mackerel with a Thai chili glaze at a super fresh seafood market.

Griddle toast logs with cream cheese filling; a trio of flavorful and innovative tacos; decadent chocolate chip cookie dough; a belly full of wings; Ali gets a line on a spot that's serving up some of the locals' favorites.

A protein waffle loaded with house-smoked pork, sausage and caramelized onions; a gourmet cafeteria for a turkey, chicken and duck sandwich; the trifecta of ooey-gooey butter cookies; a spicy and sweet coconut Panang curry.

An innovative breakfast flatbread topped with gravy, scrambled eggs and cheddar; a spin on the classic Vietnamese banh mi sandwich that's full of juicy pork; a doughnut cone overflowing with soft serve ice cream.

Pickles.

Alton makes everybody's favorite, apple pie.

Knead not sourdough; Dutch oven cherry clafouti; Dutch oven hoecakes.

Alton puts cooking oils to use in the kitchen as well as the car.

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.

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.

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

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.

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.

Gin blossoms to chocolate sodas; grapefruit margaritas to herbacious mojitos.

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.

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 visits the most creative chefs in the U.S. to get their mouthwatering secrets for meaty celebrations that include whole hog barbecue, buffalo meatloaf and more.

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.

Adam takes on the famed hottest curry in the country, Phaal Curry; 1-lb sandwich at Katz's Delicateesen.

Adam chows down on chicken biscuit sandwiches, tries a whole-hog barbecue and tackles a hot dog challenge in North Carolina.

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 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.

Grilled cheesy secrets in Brew City; spy-themed bar with a "Spyburger"; after-hours ramen den hidden inside another restaurant.

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

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

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

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.

Grilled cheesy secrets in Brew City; spy-themed bar with a "Spyburger"; after-hours ramen den hidden inside another restaurant.

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

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

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

Have you or a loved one been diagnosed with lung cancer? You may be entitled to compensation!

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

From the makers of the #1 best selling expanding garden hose, Pocket Hose, comes another ingenious innovation...The Pocket Hose Grow Steel! It's a stainless steel hose that grows! It's lightweight, easy to move around the yard and tough as nails.

DraftKings Sportsbook, a top-rated sportsbook app!

Paid programming.

Shark CarpetXpert HairPro Pet with StainStriker combines Shark's powerful suction & deep-cleaning innovation to deliver unbeatable deep carpet cleaning, 3x more pet hair pick-up, and the best tough stain elimination.

Noah visits the North Florida Fair in Tallahassee for dead heat tacos, the bacon blast and the belly buster Philly cheesesteak; the Erin Fall Fair in Ontario, Canada serves up Ag Ladies apple dumplings, pork belly sliders and crackle lanterns.

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

Eddie Jackson looks at some Black-owned restaurants.

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.

Eddie Jackson explores dishes with inner beauty, including a sweet-stuffed dessert and a meat-packed main course.

There's no better way to start a meal than with a delicious appetizer, and Eddie Jackson finds the perfect lineup of apps; with unique nachos, delicious dips and new twists on classic dishes, there's no limit to the options for appetizers.

Noah samples the menu at the Three Rivers Festival in Fort Wayne, Ind., from an enchilada funnel cake to bacon barbecue corn; Noah hits the Orange County Fair in Costa Mesa, Calif. where he samples Drunken Pickle Pops and the Pineapple Unicorn Bomb.

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

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.

A pizza covered in gooey penne alla vodka; a fancy Hamptons Dog; the ultimate Italian-American combo, a Cannoli Calzone; the sweet and savory Loaded Churro Fries; the Strawberry Cheeseshake and the Food Court Megastick.

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

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

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

Chef Roger Mooking meets pit master Levi Goode at Armadillo Palace in Houston and roasts a 250-pound side of beef; at Cured in San Antonio, Roger and owner Steve McHugh slow-roast a 230-pound hog in a large outdoor cinder block pit.

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

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

Mother and daughter teams fight to have their cupcakes at the center of a Los Angeles bridal bash, hosted by high-end wedding planner Kristin Banta.

Bakers battle for the chance to have their cupcakes featured at a concert and after party for the band Hanson; special guest judges: Isaac, Zac and Taylor Hanson.

The chance to serve at center court at an event for the world famous Harlem Globetrotters; Globetrotter Herbert Flight Time Lang serves as the guest judge.

Previous champions battle to have their cupcakes featured at the unveiling of Barbie's new dream house; Lisa McKnight, Vice President of Mattel's North American division serves as judge.

Creating the most terrifying clown imaginable.

Capturing an epic battle in which a vampire killer slays a vampire.

Capturing the moment when a mad scientist's creation goes horribly wrong.

Recreating a romantic yet horrific zombie wedding.

Creating the most terrifying clown imaginable.

Capturing an epic battle in which a vampire killer slays a vampire.

Capturing the moment when a mad scientist's creation goes horribly wrong.

Recreating a romantic yet horrific zombie wedding.

Emeril's biggest air fryer oven combines 10 kitchen appliances into one endlessly versatile countertop cooker with 2 cooking zones and a full menu of custom presets.

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

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Experience hands-free no hassle cooking with the NEW Power XL Stir Max Multi Cooker!

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

Noah visits the Norfolk County Fair in Ontario, Canada and enjoys the Thanksgiving bowl and butter bacon poutine; the Columbia County Fair in South Carolina serves gator nuggets with swamp sacue, the hog on a log and angel and devil dogs.

Soul on a Roll sandwich; To Die For casserole; salted caramel apple gelato; beer can chicken pizza cone.

Sautéed collard green omelet; mustard glazed ham and pimento cheese biscuits; sour cream waffles with fresh peaches in a toasted pecan praline sauce; Bobby's B and Tea.

Fried green tomatoes with shrimp remoulade; French toast topped with bananas foster; coffee milk punch.

Sally Lunn French toast with homemade apple butter and salted caramel whipped cream; rolled omelet with gruyere.

Spanish tortilla with chorizo; piquillo peppers and garrotxa cheese; Yucca hash browns with bacon; onion and lime-cilantro mojo.

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

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 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 lands in Worcester, Mass., where he slurps down some radical ramen, indulges in peanut butter cup French toast and takes on a rack of deep-fried ribs with the heat of a million Scoville units.

Fifteen of America's best dishes that have achieved local legend status, including deep-dish pizza, patty melts, spaghetti and meatballs, clambake and lobster roll.

The featured chefs are creating the most jaw-dropping dishes on the food scene; Whether it's bigger or hotter, everything from pizza to burgers to ice cream is taken to the max.

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.

Restaurants prove that good food is even greater when it comes in a tasty package, featuring ice cream and cereal stuffed burritos in Los Angeles and a deep-dish pizza wrapped in a whole other pizza in Chicago.

Delicious dishes at some surprising places are revealed.

Truffled egg toast; Reuben egg rolls; foot high lemon meringue pie; strawberry souffle.

American classic burgers ranging from lamb to the original.

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

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

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.

Fried brains; duck tongue tacos; spleen sandwich; BBQ pig tails.