The three finalists must create red, white and blue American flag cakes; one of the bakers will win $50,000.

Even if YOU do everything right to protect yourself, company and institutional data breaches are out of your control. Nearly 1 out of 4 US consumers have been a victim of identity theft. Find out how LifeLock can help protect your identity.

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.

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 with StainStriker, 2-in-1 deep carpet and upholstery cleaner with a handheld spot & stain eliminator, combines Shark's powerful suction & deep-cleaning innovation to deliver unbeatable deep carpet cleaning & tough stain elimination.

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Meet the new Shark PowerDetect Upright Vacuum with features like DuoClean Detect Technology, self-cleaning brush roll and odor neutralizing and you will be cleaning faster, smarter and better!

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

A coffee-encrusted Bloody Mary burger for breakfast in Boston's financial district; a tasty and innovative twist on Chinese dumplings in Chinatown; an Old World snack in Little Italy dates back centuries; a local favorite: the lobstah roll.

Ali Khan visits Greenville, S.C.; the town boasts hundreds of restaurants and a killer food scene; Ali starts his day off in true Southern fashion with a buttery cathead biscuit and country-fried pork; Ali makes his mark while getting his burger on.

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.

Roger Mooking showcases fifteen of the most lovingly loaded culinary creations around the country; cadillac nachos to a stuffed whole hog porchetta; quadruple chocolate cheesecake to a double-decker pizza; massive torta bamba sandwich.

Roger Mooking showcases some of the best of coastal cuisine in a top 15 countdown of the most delicious dishes inspired by America's oceans, lakes and rivers. There are wasabi salmon burgers in Alaska, crab cakes by the Chesapeake Bay and more.

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

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

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 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.

The very best barbecue smokin' across America includes down-home dishes like spareribs and sausages, as well as new mindblowers like brisket mac and cheese and a smoky sandwich so big it's called the Leaning Tower of Texas.

In Phoenix, a new contender in the chicken sandwich wars is topped with cheesy macaroni and spicy cheese puffs; Lollipop wings in Atlanta get smothered in gravy.

Some of America's tastiest twists on the beloved mealtime mashup include breakfast spaghetti, fried chicken and churros, boozy pancakes drunk with flaming Cherries Jubilee and a BBQ beef breakfast bun named The Beast.

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

Iron Chef Marc Forgione battles chef Nick Curtin.

Chef Geoffrey Zakarian vs. chef Eduard Frauneder.

Chef Masaharu Morimoto vs. chef Marc Forgione.

Geoffrey Zakarian Vs. Shea Gallante.

Chef Neal Fraser takes on Iron Chef Michael Symon in Kitchen Stadium.

Chef Maneet Chauhan enters kitchen stadium to challenge Iron Chef Morimoto.

Chef Masaharu Morimoto vs. chef Marc Forgione.

Geoffrey Zakarian Vs. Shea Gallante.

Chef Neal Fraser takes on Iron Chef Michael Symon in Kitchen Stadium.

Chef Maneet Chauhan enters kitchen stadium to challenge Iron Chef Morimoto.

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Shark CarpetXpert with StainStriker, 2-in-1 deep carpet and upholstery cleaner with a handheld spot & stain eliminator, combines Shark's powerful suction & deep-cleaning innovation to deliver unbeatable deep carpet cleaning & tough stain elimination.

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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.

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There's a new Duck in town! A revolutionary ultra-compact vacuum that "ducks up" everything. Perfect for your home, car, and beyond, it's so compact it fits in a drawer or glove box, yet so powerful it tackles even the toughest messes.

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A Mexican brunch in Boulder, Colo.; how one chef in New York is really breaking the mold; small delicacies in Washington D.C.; a grocery store-turned Mexican food hot spot.

A visit to great getaways where the food is just as worthy of the trip as the lodging itself.

A gastronomical weekend in California wine country.

A pulled pork PBLT and squash dumplings; an outdoor food market with a bevy of satisfying BBQ and biscuits; a spicy Asian fare.

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 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.

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.

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

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

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

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.

Land turtle and shark; land creatures and caiman.

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

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

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 explores Harlem, a neighborhood with a diverse cross-section of cultures; Andrew highlights its colorful restaurants offering soul food, Caribbean classics and the national dish of Senegal.

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.

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'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 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 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'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.

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

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.

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

Noah 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.

Nothing's better than a little batter and hot oil; Eddie Jackson tracks down the crunchiest, most-delectable deep-fried foods that will put any food lover in a total frenzy.

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

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

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

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.

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

Noah 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.

Nothing's better than a little batter and hot oil; Eddie Jackson tracks down the crunchiest, most-delectable deep-fried foods that will put any food lover in a total frenzy.

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

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

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Shark CarpetXpert with StainStriker, 2-in-1 deep carpet and upholstery cleaner with a handheld spot & stain eliminator, combines Shark's powerful suction & deep-cleaning innovation to deliver unbeatable deep carpet cleaning & tough stain elimination.

Paid programming.

Meet the new Shark PowerDetect Upright Vacuum with features like DuoClean Detect Technology, self-cleaning brush roll and odor neutralizing and you will be cleaning faster, smarter and better!

Even if YOU do everything right to protect yourself, company and institutional data breaches are out of your control. Nearly 1 out of 4 US consumers have been a victim of identity theft. Find out how LifeLock can help protect your identity.

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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.

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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.

Orange Spiced Crumb Cake; citrus blueberry salad with minted sugar; creamy scrambled eggs with dill havarti; country ham and toasted croutons; sweet potato hash browns with green onion vinaigrette; wine fruit sparkler bar.

Double chocolate pancakes with salted caramel syrup; chocolate-orange yogurt panna cotta; mole rubbed steak and eggs with chocolate stout Beurre blanc.

Fromage blanc with lavender honey; grape focaccia; olive oil poached eggs with pancetta; a drink Bobby calls the "La Vie en Rose Champagne Cocktail.".

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.

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

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

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

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

Noah Cappe travels coast to coast sampling the best carnival creations inspired by the cuisine of Latin America; this fiesta of food features both classic and crazy carnival treats, from Tex-Mex to traditional.

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

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

Casey'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.

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

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

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

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.

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

Steak frites and the croque monsieur; baked croissant and baguettes to sweet macaroons and savory crepes.

Traditional British fare like Sunday roast and Yorkshire pudding; classic pies `n' mash; fish `n' chips.

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

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

New Orleans cuisine with many culinary influences; po'boys and gumbo to oysters Rockefeller and bananas Foster.

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

Andrew Zimmern explores ancient superfoods, heirloom seeds and indigenous culinary traditions of Aztec Mexico; he eats wild boar with native cactus, stinkbug salsa and seven-chili rabbit before trying sweaty tacos inspired by Aztec ingredients.

Andrew spotlights Goa, a former Portuguese colony and lush tropical paradise on the western coast of India, where the seaside city's local cuisine, including prawn curry, Portuguese chorizo and pork vindaloo, is influenced by many different cultures.

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

Andrew travels to Miami, where the food scene fuses new ideas with old classics; from sizzling Cuban dishes to Peruvian bites with a glitzy Miami twist, Andrew immerses himself in the bold and mouthwatering flavors of Latin America.

Andrew visits Philadelphia and reveals its status as a cultural crossroads by making stops at Mexican, Indonesian and Israeli restaurants; finally, a trip to Philadelphia isn't complete without visiting the oldest Italian restaurant in America.

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

New Orleans cuisine with many culinary influences; po'boys and gumbo to oysters Rockefeller and bananas Foster.

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

Andrew Zimmern explores ancient superfoods, heirloom seeds and indigenous culinary traditions of Aztec Mexico; he eats wild boar with native cactus, stinkbug salsa and seven-chili rabbit before trying sweaty tacos inspired by Aztec ingredients.

Andrew spotlights Goa, a former Portuguese colony and lush tropical paradise on the western coast of India, where the seaside city's local cuisine, including prawn curry, Portuguese chorizo and pork vindaloo, is influenced by many different cultures.

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

Andrew travels to Miami, where the food scene fuses new ideas with old classics; from sizzling Cuban dishes to Peruvian bites with a glitzy Miami twist, Andrew immerses himself in the bold and mouthwatering flavors of Latin America.

Andrew visits Philadelphia and reveals its status as a cultural crossroads by making stops at Mexican, Indonesian and Israeli restaurants; finally, a trip to Philadelphia isn't complete without visiting the oldest Italian restaurant in America.

Frustrated by aching, stiff joints holding you back? Looking for long-term relief? Learn how to regain joint comfort and flexibility at any age!

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.

Back Pain? Hip? Sleep well thanks to this cooling topper!

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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.

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

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.

Hunting and cooking iguanas with a family; a fishing derby competition; Cuban cooking and cigar making.

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

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

Andrew Zimmern gets a taste of the culinary impact of Napoleon's march through Poland; he tries decadent tripe soup, rump steak seasoned with gunpowder and the brain of a roe deer roasted over a campfire.

Andrew journeys through Belgium to retrace the steps of the soldiers who fought in the Battle of the Bulge, one of the bloodiest battles of World War II; along the way, he feasts on Belgian staples such as meatballs, French fries and even ostrich.

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

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

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.

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.

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

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

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.

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

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 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 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 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 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 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 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.

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

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

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 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 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 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.

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

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

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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.

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Frustrated by aching, stiff joints holding you back? Looking for long-term relief? Learn how to regain joint comfort and flexibility at any age!

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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.

Anne Burrell compliments the sights with a meaty pasta from Cecconi's Dumbo; Jeff Mauro treats himself to a delectable roast chicken from Chicago's River Roast; Duff Goldman enjoys a view of paradise with a fried lobster platter.

The best deals in Minneapolis for breakfast, lunch, dinner and a snack with only 12 hours and 35 dollars.

Ali Khan looks for the best deals in San Diego; Brazilian-style hash browns stuffed with eggs, cheese and garlic; masking up like a Mexican wrestler for a discount on a loaded surf and turf Cali burrito; the stuffed Big Poppa; a taste of Hawaii.

Ali Khan is on a mission to find the best deals in Scottsdale, Ariz.; a double serving of Southern barbecue scones piled high with savory pulled pork; cottage pie just like the ones found on the streets of Sydney, Australia.

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.

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.

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.

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.

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.

Andrew finds out if it is food that keeps Detroit's motor running. Andrew visits Motown and gets revved up about tasting some of the city's food, including iconic soul food and lamb brain sandwiches, in the heart of Arab America.

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

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

A Pakistani kebab joint with a dish made out of goat liver and brains; a Tibetan place with soup made from yak meat; buffalo chicken feet with maple syrup.

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.

Roger Mooking makes a pit stop at The Box Street Social food truck to hang chickens and racks of ribs over a live fire; roasted pumpkins topped with goat cheese and arugula; another food truck with a penchant for central Texas-style 'cue.

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.

Sales trends change all the time, so Valerie Bertinelli and Duff Goldman task the bakers with making cupcakes in a popular flavor; each baker pairs up with their neighbor to create a new cupcake that will predict a trendy flavor in the future.

Duff and Valerie know that sometimes people need to sit down over a nice meal to seal a deal; to honor this tradition, the bakers create power lunch imposter desserts like crab cakes with wedge salad, steak with fries and escargot.

Good leadership sets successful business apart, so Valerie and Duff hold interviews for two team leaders who assign flavors in the cream puff cake challenge; bakers with the same flavors go head-to-head for judgement.

As a bakery owner, Duff Goldman receives some unusual requests from customers, and he's using them as inspiration for a Make It Work challenge; the bakers learn to go with the flow by making a dessert using an unexpected flavor combination.

Valerie Bertinelli and Duff Goldman challenge the kid bakers to put their own stamp on the trendy loaded cookie; they want the bakers to go crazy while making two different batches of cookies packed with extra toppings, filling and frosting.

Birthdays keep bakeries busy all year round, so the kid bakers create commercials to sell Valerie and Duff on why they'd make the best birthday cake; the top cake maker wins $25,000 and the Kids Baking Championship title.

All across America, folks cook up red, white and blue meals, from classics to contemporary updates, that pay tribute to tradition and tempt the taste buds.

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

Valerie Bertinelli and Duff Goldman challenge the kid bakers to put their own stamp on the trendy loaded cookie; they want the bakers to go crazy while making two different batches of cookies packed with extra toppings, filling and frosting.

Birthdays keep bakeries busy all year round, so the kid bakers create commercials to sell Valerie and Duff on why they'd make the best birthday cake; the top cake maker wins $25,000 and the Kids Baking Championship title.

All across America, folks cook up red, white and blue meals, from classics to contemporary updates, that pay tribute to tradition and tempt the taste buds.

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

Join Cindy Crawford as she talks to real customers about the breakthrough skincare system that keeps them looking their best. Take a trip to the stunning French countryside to see the rare French melon that defies the aging process.

Even if YOU do everything right to protect yourself, company and institutional data breaches are out of your control. Nearly 1 out of 4 US consumers have been a victim of identity theft. Find out how LifeLock can help protect your identity.

Join John Walsh as he takes you on a captivating exploration of OmegaXL, a game-changing supplement that fights joint pain. Uncover the science and stories behind this powerful product, and find out how it can help you reclaim your life.

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Join Cindy Crawford as she talks to real customers about the breakthrough skincare system that keeps them looking their best. Take a trip to the stunning French countryside to see the rare French melon that defies the aging process.

Wolfgang Puck goes on about the seafood platter at Cassia in Los Angeles; monstrous pulled pork nachos from Kingfish surprise Marc Murphy; Katie Lee unveils a massive sandwich that will overload your taste buds.

Jeff Mauro goes to Proxi in Chicago for a unique version of street corn; Simon enjoys crispy pork shank at Salo-Salo Grill in West Covina, Calif.; fried hot chicken sammy.

Adam is ticking Yorkshire Pudding in Yorkshire off his foodie bucket list; he also tries Yorkshire parkin, the very best local rabbit and an innovative Yorkshire tea-inspired dessert.

Adam is in Aberdeen to try its world-famous beef, Aberdeen Angus; he also tries perfect pies from an award-winning local butcher and visits the harbor for a fantastic fish soup.

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

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

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.

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

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.

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.

From bacon-wrapped meatloaf and a double-decker pizza burger to boozy French toast and smothered biscuit sandwiches, restaurants across the country offer up a warm, comforting hug of flavor.

It's Chicago deep dish vs. Detroit pan and New York vs. St. Louis thin crust as pizzerias across the country roll out the dough for the pizza playoffs.

Giada, Duff and Sandra share their favorite sweets.

Food Network stars give their personal take on where to find the best pizza.

Food Network stars talk about the foods they love to start their day with.

Michael Symon, Guy Fieri and Aaron McCargo Jr.

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

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.

Noah travels to the Barry County Fair for treats including the Big Kahuna, deep-fried cupcakes and the Volcano Taco; Noah visits the Alaska State Fair and tries regional favorites like Umiak, Alaskan Sausage Sundaes and Alaska Sourdough Bites.

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

Noah 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.

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

Andrew explores India's capital, Delhi, where he samples tandoori chicken, goat kebabs and samosas.

Heart-healthy dishes meant to stick to the bones; beer drinking; dishes from schnitzel and spatzle to knoedel and cake.

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

Noah travels to the Barry County Fair for treats including the Big Kahuna, deep-fried cupcakes and the Volcano Taco; Noah visits the Alaska State Fair and tries regional favorites like Umiak, Alaskan Sausage Sundaes and Alaska Sourdough Bites.

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

Noah 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.

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

Andrew explores India's capital, Delhi, where he samples tandoori chicken, goat kebabs and samosas.

Heart-healthy dishes meant to stick to the bones; beer drinking; dishes from schnitzel and spatzle to knoedel and cake.

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

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

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

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

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

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

Andrew explores the route taken by Pueblo leader Po'pay during the 1680 revolt against the Spanish; along the way, he breaks bread with people who embody the enduring spirit of the Pueblo culture.

Wrestling giant paiche fish; grilled coconut grubs and smoked jungle rodents; giant biting ants with a shaman.

Hong Kong's dim sum to congee to roast goose; street carts, noodle houses and many restaurants in a city with seven million residents.

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.

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

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

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.

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.

Scott Conant shows Michael Symon his favorite burger and brew bar in New Orleans; in Kansas City, Kan.,award-winning smoked meat techniques; in Austin, Texas, artisanal sausages with brew-infused cocktails.

Haylie Duff visits one of his most treasured New Orleans spots, serving crunchy po' boys and spicy barbecue shrimp; in Kansas City, Mo., Michael meets a team that smokes some of the best burnt ends around.

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.

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.

From burgers bursting with chili and cheese to a whole backyard barbecue in one messy mega dish, entrees overload in stickiness, sauciness and all sorts of awesomeness that's finger-licking good.

Diners are pulling up for a taste of Americana and a sidecar of nostalgia at these drive-ins across the country; crispy, juicy fried chicken; hearty chili cheese fries; zesty taco burgers; deep-fried hot dogs.

Food festivals across the nation; Hawaiian burgers at the Bite of Seattle; slammin' sausages in St. Louis; biggest crawfish boil in Louisiana.

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.

It's April Fool's Day in the kitchen; Jesse Palmer tasks the remaining bakers with creating fool for love tarts and embracing the holiday of pranks by serving judges Duff Goldman, Kardea Brown and Nancy Fuller cakes that look like pies.

In the pre-heat challenge, eight of America's best bakers undertake a shortcake makeover using any fruit but berries; the main heat is berry, berry challenging as the bakers create berry naked cakes to stay in the competition.

The remaining bakers take on outdoor activities with a pre-heat ballpark snack dessert made from classic ballpark treats like popcorn and soft pretzels; the bakers attempt to create barbecue imposter desserts.

In the pre-heat, the six remaining bakers must make yummy dippers and create a sweet fondue; for the main heat, bakers must produce glorious rainbow desserts to stay in the game.

It's April Fool's Day in the kitchen; Jesse Palmer tasks the remaining bakers with creating fool for love tarts and embracing the holiday of pranks by serving judges Duff Goldman, Kardea Brown and Nancy Fuller cakes that look like pies.

In the pre-heat challenge, eight of America's best bakers undertake a shortcake makeover using any fruit but berries; the main heat is berry, berry challenging as the bakers create berry naked cakes to stay in the competition.

The remaining bakers take on outdoor activities with a pre-heat ballpark snack dessert made from classic ballpark treats like popcorn and soft pretzels; the bakers attempt to create barbecue imposter desserts.

In the pre-heat, the six remaining bakers must make yummy dippers and create a sweet fondue; for the main heat, bakers must produce glorious rainbow desserts to stay in the game.

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.

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.

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Chorizo corn cakes with vegan queso and spicy guajillo chile sauce; a food truck serving some of the best smoked meats in town; a chocolaty take on baklava; an old-fashioned jumbo chicken pot pie.

A classic Southern haystack piled high with cheesy grits, hash browns and salsa; lunch gets explosive at Betty Bombers with the juicy and spicy Fire in the Hole burger.

Sweet and satisfying slowberry cobbler waffle; a food truck that's serving up mouthwatering sliders that are too good to try only one; a decadent French Pot Du Creme; ramen gumbo that's packed with a fusion of flavor.

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.

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

Roger Mooking takes 15 gastronomical trips for the most exotic, flavorful and spicy foods all without leaving the U.S.; The featured chefs create classic international meals from Ethiopia, Thailand, Mexico and more in their own American kitchens.

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.

Roasting whole lambs and vegetables for an Argentinian cookout; in Smyrna, Ga., Roger hangs out with chef Andre Gomez, the owner of Porch Light Latin Kitchen, who cooks up Puerto Rican classics in his backyard when he's off the clock.

From a lobster and filet mignon taco donut to a classic Japanese noodle dish done as juicy burger, chefs serve up some of the country's most mouthwatering mashups.

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

A French-trained chef is slinging quality Mexican fare; big beer and bold burgers; burgers get smothered and shakes get spiked in a New York tavern; a pizza joint reveals its secret.

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

Chef Forgione challenges chef McClain.

Chef Bobby Flay takes on challenger Viet Pham.

Iron Chef Michael Symon takes on challenger Chef Celina Tio.

Iron Chef Bobby Flay faces off against Micah Wexler.

Chef John Rivera known as the "father of modern Southwest cuisine" battles with Iron Chef Morimoto.

Vegetarian chef Amanda Cohen takes on Iron Chef Morimoto.

Iron Chef Michael Symon takes on challenger Chef Celina Tio.

Iron Chef Bobby Flay faces off against Micah Wexler.

Chef John Rivera known as the "father of modern Southwest cuisine" battles with Iron Chef Morimoto.

Vegetarian chef Amanda Cohen takes on Iron Chef Morimoto.

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

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Why Minetta Tavern has the most talked about burger in town and what makes it top everyone's reservation hot list.

A San Francisco legend turns Chinese food on its head; a New York City favorite where American classics get a twist.

Classics with a new twist.

Romantic eateries in New York City.

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

Whether it's baked, fried or mashed, the potato is here to save the day; Duff Goldman leaps tall buildings in Los Angeles for a one-of-a-kind poutine, and Richard Blais is rescued by potato and cheese pierogis in Portland, Ore.

Things are about to get messy in the best way possible; Alex Guarnaschelli travels to Washington, D.C., for a beer-battered burger, while Antonia Lofaso visits Los Angeles to let loose on the fattest sub sandwich ever imagined.

These unexpected and delicious food finds are no longer a secret; Robert Irvine has the surprise of his life with one-of-a-kind dumplings in Philadelphia while Geoffrey Zakarian is left speechless by a tropical sundae in New York.

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

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.

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

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

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

Spicy stews to cure a hangover; icy buckwheat noodles to beat the heat; sweet beef and spicy fermented cabbage.

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

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

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

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

Casey Webb's 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.

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

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

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

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

Casey Webb treks to Salt Lake City, Utah, to pay homage to a pastrami-topped tradition, savor the sweet-and-salty taste of Hawaii and engage in combat with some hot cakes for the P.A.C. Stack Challenge.

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.

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

Riverside County Fair and National Date Festival; fire fingers kartwheel and the sonoran fire dog; palm date shake; Pensacola Interstate Fair for some Flori-Bama fun; crabby tots and the love me tender pizza; queen of funnel cakes.

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.

Humans have spent years perfecting the art of the grill; Eddie Jackson chases after the smoky undertones and sweet, bitter char that only flame-grilling creates.

Eddie Jackson hunts for the best chicken dinners; these favorite dishes are trashy, messy and spicy.

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

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

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.

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

Riverside County Fair and National Date Festival; fire fingers kartwheel and the sonoran fire dog; palm date shake; Pensacola Interstate Fair for some Flori-Bama fun; crabby tots and the love me tender pizza; queen of funnel cakes.

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.

Humans have spent years perfecting the art of the grill; Eddie Jackson chases after the smoky undertones and sweet, bitter char that only flame-grilling creates.

Eddie Jackson hunts for the best chicken dinners; these favorite dishes are trashy, messy and spicy.

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

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

Even if YOU do everything right to protect yourself, company and institutional data breaches are out of your control. Nearly 1 out of 4 US consumers have been a victim of identity theft. Find out how LifeLock can help protect your identity.

Join John Walsh as he takes you on a captivating exploration of OmegaXL, a game-changing supplement that fights joint pain. Uncover the science and stories behind this powerful product, and find out how it can help you reclaim your life.

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Things are about to get messy in the best way possible; Alex Guarnaschelli travels to Washington, D.C., for a beer-battered burger, while Antonia Lofaso visits Los Angeles to let loose on the fattest sub sandwich ever imagined.

These unexpected and delicious food finds are no longer a secret; Robert Irvine has the surprise of his life with one-of-a-kind dumplings in Philadelphia while Geoffrey Zakarian is left speechless by a tropical sundae in New York.

Bobby whips up Mexican corn pancakes; breakfast potatoes with red chile-lime Hollandaise; fruit and vegetable salad with chile and lime; watermelon margarita mimosa.

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

Frittata di Pane with broccoli rabe; blueberry-lemon bread pudding muffins; apple & brie panini; chamomile cocktail.

Chocolate hazelnut s'more french toast; baked pumpkin oatmeal with cinnamon crisp; pasta scramble with breakfast sausage, eggs, kale and tomatoes.

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.

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.

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

Football legend, Earl Campbell, digs into brisket and peach cobbler at one of Texas' most famous barbecue restaurants; in Cincinnati, a bacon and blue cheese burger; in Kansas City, Mo., inside-out shepherd's pie and beer-infused doughnuts.

Noah tries the French Toast Bacon Bombs and Maui Cowboy Burger at the San Diego County Fair; Noah visits La Porte County Fair in Indiana for the Port Belly Reuben, Deep Fried Lobster Mac & Cheese and Creampuff Jimmy's original Giant Cream Puffs.

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.

Bacon is the star of its own blockbuster sequel and host Noah Cappe is at the front of line to savor even more bacon-tastic fairground favorites.

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 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 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 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 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 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's culinary crusade carries him to California's famous wine country for a boozy bird, a bagel bonanza and a big, bad four-pound burrito in the Muy Macho Burrito Challenge.

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

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

Jerk chicken and mannish water soup, curry goat, blue mountain coffee and gizzadas are examples of Jamaica's heritage-rich food.

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

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.