Andrew Zimmern eats his way through the Southern BBQ Trail; dry-aged brisket in Atlanta; liver nip dumplings in South Carolina; raccoon hash in Hull, Georgia.

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

Andrew visits Baltimore, a city tied to its nautical past that's now bustling with food courts and farm-to-table restaurants; Andrew dines on dishes straight out of a family's cookbook, freshly caught blue crab and a classic dinner.

Andrew tours Washington, D.C., where he connects with a congresswoman over a power breakfast of Moroccan grits, savors the international flavors of Union Market and enjoys his go-to sweet potato pie from Henry's Soul Food Cafe.

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Best versions of the classic finger lickin' dish, fried chicken.

Shrimp po' boy; lobster feast; cheese steak.

Rocky Mountain oysters at a ballpark; yak and elk served at an historic restaurant; pheasant cooked outside.

Andrew finds out that some of the best foods in LA are hiding deep inside city neighborhoods; pig head tamales; steamed chicken embryo.

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

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

Andrew travels to Jerusalem for tastes older than the city itself; he tries cow udder, veal brain, turkey balls and mullet roe.

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

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

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

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

Roger heads to Jamaica; a restaurant cooks jerk pork and chicken over pits filled with coals; Roger and a local fisherman start a campfire on the beach and grill the catch of the day.

Sweatman's in Holly Hill, South Carolina cooks whole hogs and pulls and chops them; Stamey's Barbecue in Greensboro, North Carolina serves pork shoulders and slaw.

Smoked European-style sausages; Mexican-style short ribs; cabrito.

Roger Mooking showcases 15 of the very best Cajun dishes in America, covering all the classics, crawfish, red beans and rice, gumbo, jambalaya and andouille sausage and some surprises.

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

Roger Mooking 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.

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.

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

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

Casey Webb's tries a falafel sandwich before he tackles the Monte Cristo Reeto with turkey, ham, bacon and Swiss cheese wrapped in a tortilla; the Bay Area's biggest bowls of ramen in the Masumo Challenge.

Anthony visits Panama, a crossroads of cultures formerly ruled by a dictator.

Anthony explores the history and foods of the Hudson Valley in New York state.

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

Casey Webb's tries a falafel sandwich before he tackles the Monte Cristo Reeto with turkey, ham, bacon and Swiss cheese wrapped in a tortilla; the Bay Area's biggest bowls of ramen in the Masumo Challenge.

Anthony visits Panama, a crossroads of cultures formerly ruled by a dictator.

Anthony explores the history and foods of the Hudson Valley in New York state.

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

Pastry chefs take time-honored traditions from their past and turn them into something new and unique.

Ice cream made with liquid nitrogen; shaved ices drenched in sugary sweet concoctions; unique drinkable concoctions; cones with a surprise inside.

Homemade pies that fly off the shelves; ice cream that people stand in line for late at night; unique spiced cakes that tickle the taste buds.

Noah digs into morning meals with something for everyone, from the sinfully sweet cinnamon roll waffle to the hearty and delicious breakfast poutine.

Texas State Fair in Dallas; bacon-tilla; chicken-fried lobster; carrot cake roly; deep-fried sweet potato pie; Oakland County Fair in Davisburg, Mich.

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.

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.

Noah Cappe raises a glass of mead and celebrates a meaty cone at The Viking Experience in Creedmoor, NC. Then, he starts the day off with a biscuit breakfast at the Oak Mountain State Fair and dines on festive foods at the Magical Winter Lights Festival.

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.

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 wants to find out what Hawaiians really like to eat; dried octopus bile sac; crispy pork intestine;and a traditional take on a raw fish salad that includes the eyeballs.

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

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.

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

Roger visits a campground with an outdoor kitchen where a feast of lobsters, steamers, mussels and corn is prepared; a family-run lobster pound boils thousands of pounds of lobster over a wood fire; cracking lobsters; lobster salad sandwich.

The Barbecue Exchange's sandwiches - Heaven and Hell, made with pulled pork and bacon; Papa KayJoe's BBQ for pork, pickles, slaw and hot sauce sandwiched in corn cakes.

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

Duff Goldman and Valerie Bertinelli challenge the kid bakers to make magic by creating a cake with a gravity-defying illusion on it.

In a moment of serendipity, Duff Goldman and Valerie Bertinelli create an ice cream sandwich with a doughnut; they ask the kid bakers to turn unexpected baked items like waffles, blondies and cupcakes into outrageous ice cream sandwiches.

Valerie Bertinelli and Duff Goldman love Italian food so much they challenge the bakers to create lasagna dessert imposters; the bakers must create meat lasagna, spinach-and-mushroom lasagna or veggie-pesto lasagna imposters.

Darci Lynne, a 13-year-old singing ventriloquist, and her puppet, Petunia, hang out at the ballpark with Valerie Bertinelli and Duff Goldman while they enjoy their favorite stadium snack of all - popcorn.

Valerie Bertinelli and Duff Goldman love birthday parties at the park so they take their inspiration to the Big Bake Challenge; the kid bakers are tasked with creating bite-sized birthday party desserts for an outdoor birthday party.

Thunder claps and lightning strikes greet the bakers, but when the storms pass, a rainbow appears and inspires the final challenge of rainbow cakes; Valerie Bertinelli and Duff Goldman want cakes that have rainbows on the inside and outside.

A 15-pound bloody mary, a palatial pizza made of chicken Parmesan and more.

Getting a bang for the buck at these food paradise finds.

Valerie Bertinelli and Duff Goldman love birthday parties at the park so they take their inspiration to the Big Bake Challenge; the kid bakers are tasked with creating bite-sized birthday party desserts for an outdoor birthday party.

Thunder claps and lightning strikes greet the bakers, but when the storms pass, a rainbow appears and inspires the final challenge of rainbow cakes; Valerie Bertinelli and Duff Goldman want cakes that have rainbows on the inside and outside.

A 15-pound bloody mary, a palatial pizza made of chicken Parmesan and more.

Getting a bang for the buck at these food paradise finds.

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

Jordan Rubin health expert and NY Times Best Selling Author, and founder Ancient Nutrition, explains why Multi Collagen is a key to healthy living.

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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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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.

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.

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.

Adam learns all about the Bakewell pudding in the town of Bakewell; he also tries some local grouse at a renowned gastropub and has an unexpected taste of West Africa in the heart of the Peak District.

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

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

Casey Webb's tasty travels take him to the Florida Keys for a bad-to-the-bone shrimp burrito and Ropa Vieja at a Cuban institution; then he grabs a fork for the largest slice of pie he's ever seen in The Fish House's Key Lime Pie Challenge.

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

A sandwich mashup of fried chicken and pulled pork; a porchetta sandwich from a roaming rotisserie food truck; a 49-ounce porterhouse steak and sizable side in the Gold Rush-inspired 49er Club Steak Challenge.

Casey 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.

Roger Mooking wraps his hands around fifteen of the best sandwiches, tacos, pizza slices, chicken wings and more; some of the country's best and most creative chefs give a peek inside their kitchens.

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

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

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

Macaroons; blintzes; spicy chili rellenos.

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

Mongolian pork chops; Southern rib tips; scallops.

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

American classic burgers ranging from lamb to the original.

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

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

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

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.

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

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

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

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

Andrew showcases Calabria, a rugged region in the toe of Italy's boot; Calabria sees a diverse range of ingredients that shine in signature dishes like fileja noodles with goat and parmigiana di melanzane.

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

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

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.

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

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

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

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

Andrew showcases Calabria, a rugged region in the toe of Italy's boot; Calabria sees a diverse range of ingredients that shine in signature dishes like fileja noodles with goat and parmigiana di melanzane.

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Jordan Rubin health expert and NY Times Best Selling Author, and founder Ancient Nutrition, explains why Multi Collagen is a key to healthy living.

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.

Jordan Rubin health expert and NY Times Best Selling Author, and founder Ancient Nutrition, explains why Multi Collagen is a key to healthy living.

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A couple who met on a medical volunteer trip in Honduras are tying the knot, but have differing opinions as to the taste and style of their wedding cake.

Victor, Kevin, Keith and Jason Furtick are identical quadruplets celebrating their 27th birthday; each of these brothers have a different idea of cake design perfection; three top bakers take on the challenge of winning all four brothers over.

Radio personality Anna and her fiance, Ray, are looking for a big Greek wedding cake that's both radiant and rustic; three top bakers face the ultimate challenge of combining these opposite visions into one unforgettable creation.

Oliver, the mayor of Miami Gardens, Fla., envisions a wedding cake featuring local landmarks and his university colors, while his fiancee, tech entrepreneur Pandwe, insists on a cake with natural beauty and vintage, 1920s-era glamour.

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

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

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

Michael Symon devours a meaty stacked sandwich and a beefy ballpark dog; a gas station-turned-burger joint serves a fried apple and brie cheeseburger; homemade deep-fried sausage and Cajun crawfish enchiladas.

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

Michael Symon heads to Asheville, N.C., where he smokes a whole hog in traditional Carolina style for the juiciest pulled pork sandwich; beignets stuffed with crawfish, shrimp and andouille sausage; burger with Atomic Death sauce and Hell Relish.

Cheeseburger tacos with a house-made beer cheese sauce and a Jamaican jerk fried fish taco with mango salsa and cilantro sour cream; bone-in pork chop; smoked lamb sandwich with homemade mint sauce; smoked brownies.

At Magical Winter Lights in Houston, Noah samples fusion favorites, the Torthai and the Koagie Dog; an English menu of Fagin's Fried Shrimp, Scotch eggs and deep fried baklava at Dickens on the Strand in Galveston, Texas.

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.

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

Noah Cappe experiences the Texas State Fair to the fullest; Noah gets stuffed and so does a boneless chicken wing filled with Asian-inspired goodies and favors.

Delicious dishes at some surprising places are revealed.

Diners live the gooey good life at these restaurants across the nation.

Big and bold flavors at hot spots across the Lone Star State, from an Austin beer garden serving up the best of the "wurst" to sizzling fajitas topped with garlic butter at a Houston Tex-Mex joint.

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

Joints that have upped the Happy Hour ante with outrageous, tummy-tantalizing appetizers, from a Bloody Mary topped with spaghetti and meatballs to lamb chop fondue and chicken wing confit.

The 10 remaining bakers face the darker side of love with challenges dedicated to ill-fated romances; host Jesse Palmer requests they create flaky Spring Fling Napoleons and pair up in their first team challenge to create breakup cakes.

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.

The bakers to look to the stars and create celestial mousse cakes; the bakers pair up in a team challenge to make romantic croquembouche arbors and floral macarons that are fit for the judges' spring garden party.

Jesse Palmer challenges the bakers to make soda shop cupcakes and extra shaggy cakes.

The 10 remaining bakers face the darker side of love with challenges dedicated to ill-fated romances; host Jesse Palmer requests they create flaky Spring Fling Napoleons and pair up in their first team challenge to create breakup cakes.

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.

The bakers to look to the stars and create celestial mousse cakes; the bakers pair up in a team challenge to make romantic croquembouche arbors and floral macarons that are fit for the judges' spring garden party.

Jesse Palmer challenges the bakers to make soda shop cupcakes and extra shaggy cakes.

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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 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.

Ali Khan's day of deliciousness starts with tiramisu pancakes; an authentic, crispy Cuban sandwich.

Ali Khan visits Athens, Ga.; he grabs sweet and sticky Georgia peach french toast; a delicious bowl of authentic Mexican posole; a snack that's part doughnut and part biscuit; Ali wraps up the day with a visit to hometown band R.E.

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

From 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.

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.

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

Ronnie's BBQ in Johnson City for smoked brisket, pork steaks and sausages; Pecan Lodge restaurant in Dallas for brisket and pork shoulders.

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

A whole lamb roasted slowly; grilled boar steaks; fried pig skins with smoky Mexican chocolate glaze.

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

A 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.

Top picks featuring a New Jersey drive-in slinging sky-high burgers, a New Orleans doughnut shop turning diner dinner classics into quick-bite hand-helds, and a Southern California spot serving decadent seafood fries.

Former MLB baseball players Iván "Pudge" Rodríguez and Kevin Millar highlight unforgettable eats, from brisket nachos to an award-winning rack of ribs.

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.

Iron Chef Marc Forgione battles chef Nick Curtin.

Chef Geoffrey Zakarian vs. chef Eduard Frauneder.

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

Chef Morimoto faces against Executive chef Bogle.

Iron Chef Marc Forgione battles chef Nick Curtin.

Chef Geoffrey Zakarian vs. chef Eduard Frauneder.

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A food truck serving the most delectable Korean/Mexican dishes; a bowling alley that boasts it's own special Blue Ribbon menu; a locally-inspired private farm table dinner.

Some of the most unique eateries in New York City serve their own twists on comfort food.

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

Blue Hill at Stone Barns; Dinners at the Farm; Ubuntu.

A waffle of "massive deliciousness"; an ice cream called the "Salty Pimp.".

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

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.

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

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

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.

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

Andrew visits Rhode Island where old traditions meet the experimental to create clam cakes and monkfish liver mousse.

From classic chilaquiles to Neapolitan pizza and Sonoran hot dogs, Andrew explores the multicultural cuisine of Phoenix.

Andrew Zimmern introduces the popular tastes of Shanghai, China; from creamy hairy crab and savory pork-filled dumplings to rice wine-soaked chicken and scallion pancakes on the go, cuisine in this big city is sweet and simple.

Andrew Zimmern samples Beijing's cuisine, which is steeped in history and fit for an emperor, including crispy breakfast pancakes, bowls of chewy noodles, tender Peking duck, steamed buns, and zesty donkey sandwiches.

From saffron-tinted risotto and warming minestrone to impossibly fluffy, fruity panettone, Andrew Zimmern shows how Milan's rich and refined dishes earned a place in the international culinary cannon.

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

Naples may be the birthplace of pizza, but it's also the home to traditional dishes like flaky pastries stuffed with ricotta and dried fruit, and meaty ragu and stewed octopus.

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

Casey Webb'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 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'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 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 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.

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

Casey Webb 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.

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.

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

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.

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

Eddie Jackson explores Southern cooking; it's a full day of Southern staple dishes.

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

Casey Webb'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.

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.

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

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.

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

Eddie Jackson explores Southern cooking; it's a full day of Southern staple dishes.

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

Casey Webb'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.

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

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

Black pepper popovers filled with Vermont cheddar and herb-scrambled eggs; maple-mustard glazed Canadian bacon.

Shoo-fly muffins; banana bread with vanilla bean-pecan butter; fruit-filled mini toaster pastries; bellini bar.

Jerk pork belly and sweet potato hash with fried eggs; coconut waffles with chocolate maple syrup and bananas.

Smooth tea and pumpkin-cranberry scones and johnnycakes served with whipped maple butter.

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.

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

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.

A chocolate bacon burger is loaded from top to bottom; a soy-marinated pineapple hanger steak draped over spicy kimchi fried rice; fried potato cakes loaded with brisket burnt ends, mustard hollandaise sauce and a perfectly runny egg.

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

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

Noah 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.

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.

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

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

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

Casey Webb's tasty travels take him to the Florida Keys for a bad-to-the-bone shrimp burrito and Ropa Vieja at a Cuban institution; then he grabs a fork for the largest slice of pie he's ever seen in The Fish House's Key Lime Pie Challenge.

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

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

Andrew digs into the culinary treasures of Uruguay's capital city, Montevideo; he explores this meaty Mecca by highlighting slow-cooked Asado meats, thin-sliced steak sandwiches called chivitos and breaded and fried beef.

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

Andrew Zimmern scopes out the down-to-earth culinary traditions of scenic Door County, Wis.; fresh fish from Lake Michigan and local produce defines the Nordic-influenced cuisine of this vacation getaway for nature lovers.

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 explores the Southern-influenced food scene of Raleigh, Durham and Chapel Hill.

Andrew explores the native dishes of the British territory with Caribbean soul, Bermuda; fish chowder, spiny lobster and cassava pie.

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

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

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

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

Andrew Zimmern returns to New York City, his old stomping grounds; first, Andrew stops in Brooklyn for some classic pizza; then, he grabs a bite of the comfort food from his childhood before reliving memories of eating dim sum in Chinatown.

From late-night dining spots to a classic American pastime, Andrew Zimmern visits his favorite places in Minneapolis and St. Paul, Minn.

Andrew explores the Southern-influenced food scene of Raleigh, Durham and Chapel Hill.

Andrew explores the native dishes of the British territory with Caribbean soul, Bermuda; fish chowder, spiny lobster and cassava pie.

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

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

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

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

Andrew Zimmern returns to New York City, his old stomping grounds; first, Andrew stops in Brooklyn for some classic pizza; then, he grabs a bite of the comfort food from his childhood before reliving memories of eating dim sum in Chinatown.

From late-night dining spots to a classic American pastime, Andrew Zimmern visits his favorite places in Minneapolis and St. Paul, Minn.

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

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.

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

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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Fruit-filled homemade breakfast pastry; peanut butter and jelly doughnuts; chocolate mousse; tangerine creamsicles.

American classic burgers ranging from lamb to the original.

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.

Andrew finds that Toronto is a melting pot of edgy eats; Horse heart salami; seal flipper pie; pig's ear.

Andrew Zimmern makes some tasty new discoveries in Cleveland; pig head; kidney ramen; popcorn shoots.

Andrew Zimmern stays up all night in the city that never sleeps to uncover the secrets of feeding hungry New Yorkers.

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

Cheese-steak and shad cake to turkey neck and pig liver in Philadelphia where pride brings good food.

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

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

Two legendary BBQ places in Texas; a third-generation pit master.

Wood-fired Mediterranean seafood feasts; fish, potatoes and onions are encased in salt before they're baked in an enormous oven.

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

Roger visits Sam Edwards, a third-generation ham master; Benton's Smoky Mountain Country Hams.

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.

Roger Mooking crisscrosses America to count down 15 of the best steaks, wings, Reubens and more; salt-cured country ham to smoked fish chowder, bacon bourbon rib-eye steak to smoky s'mores pancakes.

Roger Mooking joins chefs in their own kitchens as they honor the traditions of comforting and flavorful soul food dishes; including ribs, catfish, barbecue, oxtail, pork chops and cornbread.

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 visits Wilmington, N.C., for a barbecue bonanza, a crazy burrito and a big, bad behemoth in the undefeated Pierogi Team Challenge.

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

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

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

Casey Webb's appetizing adventure lands him in Washington, D.C., for shepherd's pie at a political culinary institution, a Korean fried masterpiece and a challenge consisting of more than three pounds of burger and fries.

Casey Webb makes his way to Richmond for a lesson on New Zealand-style savory pies, an elevated Jewish deli experience and a towering Ladder Burger Challenge.

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

Anthony Bourdain heads north to Maine for fresh seafood; he explores the culture and more.

Tony samples local cuisine and explores the Caribbean lifestyle.

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

Casey Webb's appetizing adventure lands him in Washington, D.C., for shepherd's pie at a political culinary institution, a Korean fried masterpiece and a challenge consisting of more than three pounds of burger and fries.

Casey Webb makes his way to Richmond for a lesson on New Zealand-style savory pies, an elevated Jewish deli experience and a towering Ladder Burger Challenge.

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

Anthony Bourdain heads north to Maine for fresh seafood; he explores the culture and more.

Tony samples local cuisine and explores the Caribbean lifestyle.

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

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

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!

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

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!

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

After school favorites that break all of the traditional rules and win.

Unique caramel bread puddings; ooey gooey sticky buns; mini bites of caramelized goodness; old fashioned candy.

Treats in Brooklyn, N.Y. including unique doughnuts, artisanal ice cream, root beer float cupcakes, and sweet, salty cookies.

Gooey, crunchy and sticky treats for kids.

Noah stuffs himself with stuffed foods; from spicy Southern stuffed peppers to a sweet cherry-stuffed dessert, Noah indulges in some of the best stuffed sensations North America has to offer.

Noah samples seven berry sweet dishes; he discovers that berries are good on everything from savory Strawberry Arugula Pizza to the perfectly named Strawberry Waffle Bomb.

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.

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.

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.

Noah Cappe arrives at the Kentucky State Fair; the Mac Ball Burger, featuring deep-fried homemade mac and cheese; the Fried Green Frank, the Derby Pie Pop and the Southern Slaw Sammie; the Mac Attack Taco; Sunday Dinner Pizza; Grilled S'more Melt.

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

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

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.

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

Traditional Hawaiian imu; smoker built from a cargo container, airplane food cart, and computer fan.

Hog-style BBQ in North Carolina; two-day meat fest in South Carolina; surf and turf paella.

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

Roger visits a fish farm at Passmore Ranch in Sloughhouse; has a taste of Santa Maria barbecue at the Elks Lodge.

Duff Goldman and Valerie Bertinelli are cooking something unusual in the science lab... it's the freaky flavor tarts challenge.

Valerie Bertinelli and Duff Goldman know that sometimes one can make something extraordinary out of ingredients found at home; they challenge the six young bakers to turn packaged biscuit dough into dramatic and delicious monkey bread volcanoes.

Valerie Bertinelli and Duff Goldman know that sometimes one can make something extraordinary out of ingredients found at home; they challenge the six young bakers to turn packaged biscuit dough into dramatic and delicious monkey bread volcanoes.

Valerie Bertinelli and Duff Goldman challenge the five young bakers to make sweet dessert tacos that look like the real thing.

It's always a puzzle to determine which three bakers will make it to the finale; this time, Valerie Bertinelli and Duff Goldman make it a sugar cookie puzzle.

Valerie Bertinelli and Duff Goldman host the ultimate bake sale for the finale; they challenge the remaining three bakers to create cakes using bake sale items like toffee or rice cereal treats with a bake sale theme.

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

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.

It's always a puzzle to determine which three bakers will make it to the finale; this time, Valerie Bertinelli and Duff Goldman make it a sugar cookie puzzle.

Valerie Bertinelli and Duff Goldman host the ultimate bake sale for the finale; they challenge the remaining three bakers to create cakes using bake sale items like toffee or rice cereal treats with a bake sale theme.

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

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.

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.

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

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

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

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Food Network stars talk about their favorite fried foods.

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

Adam is in Eton to try the world-famous, delicious mistake, Eton mess; he also tries a British tradition, afternoon tea, local venison bon bons and tops his trip off with fudge.

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

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

Casey Webb's 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.

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

Casey Webb's appetizing adventure 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.

Roger Mooking explores the foods that are just too good together to be kept apart, showcasing 15 culinary combinations, like root beer floats and spaghetti and meatballs, that make mouths water and hearts race.

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

Roger Mooking counts the best Italian dishes in the U.S.; chefs share authentic recipes and tips for making an Italian feast.

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

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

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

Food Network stars share their favorite snacks.

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

A burger smothered in slaw; lasagna sandwich; bread with chocolate.

Roasted, toasted ravioli; crispy fried pickles.

Crispy Peking duck; roasted quail; turkey stuffed with a duck and a chicken.