Street food from snails to the iconic banh mi sandwich; broken rice; fresh shrimp soup; crunchy spring rolls.

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.

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

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

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Some of the most delicious Unique Cakes out there.

Trigger fond food memories with these uniquely updated classics.

Identical twins Delpha and Delerice are throwing an extravagant birthday party and are in search of the perfect cake to suit both of their very different personalities.

Skylar is about to celebrate her 16th birthday, but has a very different idea of the perfect cake than her mom, Donna, who wants to bring plenty of bling, while Skylar wants to leave the sparkle and shine far behind.

Nijah and Dwayne are preparing to bring their baby girl into world, and Nijah's mom, Tish, is preparing to go all out on the baby shower; the parents want plenty of bling to welcome their future star, while grandma wants a classic baby shower cake.

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.

Peppery boudin sausage, cayenne-spiked crawfish, iconic gumbo and crispy-fried frog legs in Louisiana's Cajun country.

From lobster roll sandwiches and fresh East Coast oysters to Italian sandwiches and whoopie pies, Andrew Zimmern explores the seaside city of Portland, Maine, loaded with classic New England fare.

Divulging Honolulu's favorite culinary classics; from smoky, tender kalua pig and sweet-tooth-satisfying shaved ice to raw fish poke and a Hawaiian favorite spiked with Spam, there's a bounty of multicultural delights.

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.

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.

Michael Symon is joined by Michael Strahan at their favorite New York City burger spot; they dine on meatball sliders, succulent St. Louis style ribs, pastrami-topped pizza and authentic barbecue; Michael gets a Two-Step lesson.

Michael and TV star Billy Gardell compare a famous old-fashioned chili burger with an imaginative contemporary take; swing through the city's Koreatown for table-side barbecue; tour a downtown brewery where they have a bar games faceoff.

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

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.

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

Visiting the Brandywine Strawberry Festival in Pennsylvania for a crab cake/roast beef combo; Silver Dollar Fair in Chico, Calif., to sample the Sinfully Sweet Spicy Cheese Pretzel.

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.

A food paradise in Miami; a papita-topped Cuban street food favorite; a pepper-packed burger that brings the heat; bold burritos; decadent macaroni and cheese.

The 10 competitors get their first challenge: haunted house cakes and play the dagger game for the chance at a key reward.

Carla Hall challenges the nine competitors to create Halloween candy croquembouche and incorporate an illusion; judges Stephanie Boswell and Zac Young decide which competitors' creation earns the win.

For a vampire party, Carla Hall asks the eight remaining bakers to team up and create desserts to satisfy some bloodsuckers.

The seven remaining bakers enter the creepy nursery; Carla Hall challenges the competitors to bake 3-D demon doll cakes with a diabolically assigned flavor.

In the devil's den, Carla Hall challenges the six remaining bakers to conjure up a devilish dessert using ingredients, such as sauerkraut, beets, tamarind paste and canned tomato soup.

Carla Hall invites the five remaining bakers to a party in the haunted ballroom, where they must create impressive costume cakes for a spot in the finale.

The final four bakers make severed limb cakes and floating cakes.

In the devil's den, Carla Hall challenges the six remaining bakers to conjure up a devilish dessert using ingredients, such as sauerkraut, beets, tamarind paste and canned tomato soup.

Carla Hall invites the five remaining bakers to a party in the haunted ballroom, where they must create impressive costume cakes for a spot in the finale.

The final four bakers make severed limb cakes and floating cakes.

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

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

Ali savors empanadas for breakfast in Miami; mahi mahi sandwiches and a fisherman's stew for lunch; a Latin-Middle-Eastern-American fusion bowl for dinner.

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

Ali visits Baltimore and comes face-to-face with bacon-infused pancakes and has his first taste of Maryland pit beef; Ali snacks on Basque-style fried cheese balls before he tries some Korean-style street noodles.

Ali Khan visits Pittsburgh for some cheesy pancakes and takes on a sub that might blow the classic Philly cheesesteak out of the water; Ali discovers the secrets to Pittsburgh's best pretzels and ends the day at one of the city's hottest new spots.

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.

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

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

Three hundred pounds of fish are nailed to oak boards and cooked around a ring of coals; Mexican dishes include goat barbacoa and masita.

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

A Miami chef shows Roger a unique rig he built himself that allows him to roast, grill and saute over hot coals; Roger helps him grill juicy pork packed with adobo-inspired flavors and prepare a seafood-studded paella in a party-sized pan.

Roger Mooking is letting barbecue pork sandwiches hog the spotlight; Hoodoo Brown Barbeque in Ridgefield, Conn., where they serve a meaty masterpiece loaded with pork belly and pulled pork; Bigmista's Barbecue and Sammich Shop.

Great grub gets even better when it's dipped, drenched or dunked; the picks include elevated grilled cheeses and super sauces, a flaming hot burger, breakfast corn dogs, a super sundae, a French dip and queso-drenched everything.

From monster sushi rolls and a five-layer pizza cake to Texas-sized cinnamon rolls and a towering pancake sundae, dining hot spots burst at the seams with titanic treats.

The most stacked, loaded, saucy and succulent sandwiches around, from whiskey-and-foie gras decadence to a macaroni and cheese bun.

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

The tastiest spots under the Golden State's sun, including beach bites on the central coast, authentic Italian in Mammoth and some of the juiciest burgers in Southern California.

Host Mason Zeglen heads to the beach to challenge two local chefs to trade restaurants and cook a meal in each other's kitchen.

Spicy burgers from hell, chicken fried steak and a 72-oz. steak challenge in Amarillo, Texas; the meat capital of the world.

Three teams, Michael Symon and Ching-He Huang, Masaharu Morimoto and G. Garvin, and Jose Garces and Bobby Deen, must cook with the most feared ingredients from previous holiday battles.

Chicago chef Lee Wolen busts out of his shell for a battle against Iron Chef Geoffrey Zakarian that's anything but quiet; judges Nancy Silverton and Simon Majumdar are on hand to determine the winner.

Minnesota chef Justin Sutherland brings his contemporary Southern cuisine to Kitchen Stadium in an attempt to fleece Iron Chef Alex Guarnaschelli; If they want to win, each chef will have to impress judges Susan Feniger and Jonathan Waxman.

Vietnamese chef Thai Dang fishes for a win from the Chairman during his battle against Iron Chef Marc Forgione; judges Jonathan Waxman and Tanya Holland determine a winner.

Three teams, Michael Symon and Ching-He Huang, Masaharu Morimoto and G. Garvin, and Jose Garces and Bobby Deen, must cook with the most feared ingredients from previous holiday battles.

Chicago chef Lee Wolen busts out of his shell for a battle against Iron Chef Geoffrey Zakarian that's anything but quiet; judges Nancy Silverton and Simon Majumdar are on hand to determine the winner.

Sign off.

Minnesota chef Justin Sutherland brings his contemporary Southern cuisine to Kitchen Stadium in an attempt to fleece Iron Chef Alex Guarnaschelli; If they want to win, each chef will have to impress judges Susan Feniger and Jonathan Waxman.

Vietnamese chef Thai Dang fishes for a win from the Chairman during his battle against Iron Chef Marc Forgione; judges Jonathan Waxman and Tanya Holland determine a winner.

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Join your hosts at CSN mint for a celebration of America's 250th Anniversary with Silver and a complete collection of Burnished Silver American Eagles individually numbered exclusively from CSN Mint!

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Eateries unknown to the average tourist; Staten Island Italian restaurant; a pizzeria in Las Vegas.

Interesting restaurants in Las Vegas.

Korean and American BBQ come together; seafood is brought to new heights; global touches are added to southern food.

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

Chef Rick Bayless celebrates Mexico's most beloved street food and snacks; two brothers bring decadent Italian toasts to one of New York's hippest neighborhoods; a Top Chef winner turns out wild dishes inspired by his melting pot heritage.

Restaurants that showcase unique and pioneering dishes that turn first time customers into long-time fans.

Miami cuisine, from stone crabs at Joe's, to the lamb shank at Sardinia; Fratelli La Bufala turns out pillowy calzones; Ola offers a pear granita; a trifecta of treats at Michaels Genuine and the chocolate peanut butter s'more from Prime 112.

Justin Warner shares a NY pizza enclosed in the ultimate crispy crust; Alex Guarnaschelli visits New Orleans for her favorite bite at Turkey and the Wolf; Fanny Slater shares her favorite Crispy Tuna Roll in Hawaii.

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.

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.

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.

Wolfgang Puck admires APL Restaurant in Los Angeles for making a sandwich that's well worth the wait; Antonia Lofaso finds cavatelli truly irresistible; Geoffrey Zakarian shares his love for smoked brisket.

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

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

From savory potato pastries and silver-garnished syrupy fried bread to spicy pancakes and hearty meals of meat and rice, Hyderabad's menus are fit for royalty.

Legendary sun-dried beef; deep-fried chimichangas; bacon-wrapped hot dogs; shaved ice treats called raspados.

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

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

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

Casey treks to Mystic, Conn. for a bonkers burger; crazy coastal feast and food with a ridiculously massive sundae in Mel's Downtown Creamery's Big Kahuna Challenge; 30-day dry-aged burgers.

Casey Webb starts with a 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 tasty trek brings him to Manhattan for historic pizza-by-the-slice, a transcendent take on an Old World baked good and over five pounds of undefeated dessert in the Giant Ice Cream Scoop Challenge.

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

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.

At the Ostrich Festival in Chandler, Ariz., sampling the Tacocolada; trying Amanda's green bean fries; Noah's first ever visit to the Colorado State Fair for a breakfast burger like no other and a rattlesnake corndog that's got a real bite.

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

Noah Cappe visits the Big E in West Springfield, Mass., to try the turducken sandwich, Country Fried Shepherd's Pie, deep-fried fruit punch and The Big E-clair; Gwinnett County Fair in Georgia features Sunday Dinner Sundae and the Funnel Fried Bacon.

Lobster corn dog in California; deep fried peanut butter and banana sandwich in Pennsylvania.

There's something about pasta that's exciting, and Eddie Jackson shares a combination of savory sauces and a variety of textures for this ever-evolving ancient dish.

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

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 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.

At the Ostrich Festival in Chandler, Ariz., sampling the Tacocolada; trying Amanda's green bean fries; Noah's first ever visit to the Colorado State Fair for a breakfast burger like no other and a rattlesnake corndog that's got a real bite.

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

Noah Cappe visits the Big E in West Springfield, Mass., to try the turducken sandwich, Country Fried Shepherd's Pie, deep-fried fruit punch and The Big E-clair; Gwinnett County Fair in Georgia features Sunday Dinner Sundae and the Funnel Fried Bacon.

Lobster corn dog in California; deep fried peanut butter and banana sandwich in Pennsylvania.

There's something about pasta that's exciting, and Eddie Jackson shares a combination of savory sauces and a variety of textures for this ever-evolving ancient dish.

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

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 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.

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Dr. Ho explains how passive motion exercise is helping people worldwide with muscle pain, stiff & achy joints, and poor circulation.

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

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Michael Symon turns the flavors of ranch dressing into a rub for ranch-rubbed pork ribs; he also uses it in baked sweet potatoes with charred onion ranch dip; Michael's wife, Liz, makes grilled corn with ranchovy butter, featuring the rub yet again.

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

Michael's outdoor, family-friendly meal starts with a fish fry with lime aioli, where he fries fresh fluke in a pot over coals on the grill; smashed potatoes; quick pickled zucchini salad.

Michael makes a summertime seafood meal that's all about the prep and letting the foil and grill do the work; foil packets of clams with sausage and peppers; peaches with mascarpone and honey.

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

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

Bloody beer cocktail; slow roasted beets with buttermilk blue cheese; chicken thighs with kale and toasted walnuts.

Brick-grilled chicken; grilled corn salad; banana-split brulee with whiskey caramel.

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.

Josh Charles meets up with Michael at his favorite place for crab cakes in town; after a round of bocce ball, Michael introduces Josh to some of Baltimore's best new spots for juicy, inventive burgers and craft brews.

Michael Symon gets in touch with his Greek heritage with a classic lamb and feta cheeseburger; an Italian-style burger stuffed with smoky mozzarella and prosciutto; a rabbit-meat hot dog with chili pepper toppings so spicy there's a release waiver.

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.

Noah Cappe heads to Balboa Nights in San Diego, where the carnival eats are fresh and twisted; Noah heads to Florida's Space Coast for the Key Lime Pie Festival and the Coastal Carolina Fair in South Carolina for a dough-nutty banana pudding.

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

Noah Cappe 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.

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

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

Casey Webb's appetizing adventure brings him to Detroit for the famous Detroit-style, Sicilian square pan pizza; a bourbon-peach cinnamon roll; M Wings Challenge: six massive jerk chicken wings tossed in fiery Scotch bonnet and ghost pepper sauce.

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

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

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 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 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.

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

Andrew Zimmern discovers the complex flavors of Phnom Penh, Cambodia, including spicy grilled crab, beef salad, and herbaceous fish and noodle soup, all of which reflect a mission to preserve the uniqueness of Cambodian cuisine.

Andrew Zimmern explores the diverse culinary classics of Ecuador's capital city, Quito; the urban cuisine satisfies stomachs with fried pork and potato cakes, fresh ceviche, sugar-coated roasted peanuts, fish soup, and more.

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.

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

Classic Danish dishes in the city of Copenhagen; from seafood prepared in the New Nordic style to classics like marinated crown herring and pan-fried meatballs.

Andrew Zimmern traces the path of Christopher Columbus' expedition across the Dominican Republic; from cow stomach stew with African roots to native Taino flatbreads, Andrew eats his way across the cultural evolution of Hispaniola.

Andrew Zimmern embarks on the Erie Canal, an engineering marvel that connects some of New York's greatest small towns; chowing down on tomato pie, juicy roast beef sandwiches, chicken rigatoni and fish pulled fresh from Oneida Lake.

Suckling pig cooked all day on a rotisserie; spicy wok-fried rice; whole slow-roasted duck.

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

Andrew heads to Providence, R.I., one of the oldest cities in America and home to a unique food scene; he savors authentic Portuguese-style seafood, discovers a refreshing take on New England pub food and is wowed by a one-of-a-kind tasting menu.

Andrew heads to St. Louis to get his fill of comfort food; he savors barbecued pig snoots, indulges in a modern Midwestern incarnation of traditional Italian fare and slurps noodles at one of the hottest new spots for East Asian fare.

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

Classic Danish dishes in the city of Copenhagen; from seafood prepared in the New Nordic style to classics like marinated crown herring and pan-fried meatballs.

Andrew Zimmern traces the path of Christopher Columbus' expedition across the Dominican Republic; from cow stomach stew with African roots to native Taino flatbreads, Andrew eats his way across the cultural evolution of Hispaniola.

Andrew Zimmern embarks on the Erie Canal, an engineering marvel that connects some of New York's greatest small towns; chowing down on tomato pie, juicy roast beef sandwiches, chicken rigatoni and fish pulled fresh from Oneida Lake.

Suckling pig cooked all day on a rotisserie; spicy wok-fried rice; whole slow-roasted duck.

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

Andrew heads to Providence, R.I., one of the oldest cities in America and home to a unique food scene; he savors authentic Portuguese-style seafood, discovers a refreshing take on New England pub food and is wowed by a one-of-a-kind tasting menu.

Andrew heads to St. Louis to get his fill of comfort food; he savors barbecued pig snoots, indulges in a modern Midwestern incarnation of traditional Italian fare and slurps noodles at one of the hottest new spots for East Asian fare.

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

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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Unique takes on cookies.

Unique takes on childhood favorites.

Strange stories of an alien world told by using edible creations.

Food art that captures the danger and mystery of what lies beneath the ocean.

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

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

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 traces the footsteps of Juan Ponce de Leon down the Florida coast; buccaneer-style bacon and chocolate anchovies to crab juice roasted on an ancient fire and powdered Key West shrimp.

Andrew Zimmern tests his mettle on the trail that brought gold rushers through the treacherous Yukon; eating black bear heart, beaver tail and oil-soaked crackers with the gritty characters who call it home.

Andrew Zimmern explores his adopted home state of Minnesota by following the Paul Bunyan Trail; he samples boiled muskrat, duck stew and bear pastrami; Andrew also takes part in a horseradish harvest and a crayfish boil.

Roger Mooking goes hog-wild at two legendary barbecue restaurants located in America's Barbecue Belt; racks of St. Louis-style ribs in custom wood-fired pits; barbecue spaghetti; chopped pork sandwiches and massive ice cream sundaes.

In Algoma, Wis., Roger meets the Schmiling brothers, who use a cinder block pit and metal grates to roast a whole steer; Roger meets Jason Elvis Heard, an engineering consultant who built a record-breaking rig called Mega Pit.

Pork at a former gas station; an outdoor kitchen with a smoker and grill; a whole pig with spices; stuffed chickens.

Roger visits a church picnic serving nearly four tons of meat; Roger stops by a Wisconsin winery, where they've built a contraption to roast a steer; Roger visits a New England fish festival, where they scorch 300 pounds of shad on upright boards.

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

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

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

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.

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.

Adam Richman tackles food challenges in Atlanta; chicken and waffles; the 11-lb Carnivore Pizza Challenge.

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

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

Casey Webb's 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 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.

Tony samples Liberia's traditional culinary offerings.

Tony visits Kerala, an Indian state untouched by Western franchises; Tony enjoys street food while in Kerala.

Tony experiences the building boom that has taken place in Dubai, which is now a global city.

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 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.

Tony samples Liberia's traditional culinary offerings.

Tony visits Kerala, an Indian state untouched by Western franchises; Tony enjoys street food while in Kerala.

Tony experiences the building boom that has taken place in Dubai, which is now a global city.

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Sweetened tofu; donuts that raid the savory spice cabinet; roasted red pepper gelato; a cupcake that's fit for dinner.

Sticky, stacked baklava and creative candies; twisted French classics; upscale farmer's market fare.

Hotspots that take a sweet brunch very seriously and turn it into something utterly unique.

Visiting Mojo Monkey, Brooklyn Farmacy, Chicago Diner and Teaspoon Bakeshop.

Dominique Ansel's famous Cronut; pies collide with cocktails at Butter and Scotch; Oddfellows' unique ice cream flavors.

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

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 starts the day with breakfast nachos at the Ft. Worth Stock Show and Rodeo in Texas, visits the North Florida Fair in Tallahassee for street corn fritters and stops by the Riverside County Fair in Indio, Calif., for a colorful frozen treat.

Noah Cappe tries new coastal classics at the LA County Fair in Pomona, like the caviar cream cake; Noah sinks his teeth into the bloody mary burger at the Macon County Fair in Illinois and fried maple cookies 'n cream at the Vermont Maple Festival.

Texas-sized treats at Rodeo Austin; Kobe beef Rodeo Austin burger and the massive Stuffed Chop; Pima County Fair in Tucson, Ariz., for a shrimp stick featuring sweet Gulf shrimp and fruity cereal; The Big Rib; brain-numbing Nitro Whip.

Jackfruit torta; peanut butter meatballs; cherry candy-coated hot wings; Ice Cream Garden; pulled pork rainbow melt.

Texas Renaissance Festival; Sir Francis fry dog and the crown jewel; Plant City, Florida; berry delicious carnival treats at the Florida Strawberry Festival; strawberries make a surprise appearance in savory treats like the sweet brisket taco.

Andrew visits Louisville, KY, when he tastes its unique foods; barbequed sheep meat, pork brain sandwiches and burgoo, a hunter's stew made with squirrel.

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.

Frog smoothies; giant Amazonian snails; fried guinea pig; octopus.

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

A pig roast and a surf and turf grill-out; onions and sweet potatoes; Dungeness crabs with chili pepper sauce.

Roger learns an ancient Argentine method of roasting lamb; he catches a six-foot sturgeon and stuffs it to the gills with fresh veggies for an outdoor feast; a pitmaster shows Roger his new high-tech rigs, capable of cooking a room full of hogs.

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

Roger Mooking starts at Comfort Farms in Milledgeville, Ga., a nonprofit organization where retired veteran Jon Jackson helps fellow vets adjust to civilian life; a whole mutton seasoned with garlicky rosemary paste and slow-roast cauliflower.

The best surf-and-turf dishes in restaurants across America, including the classic lobster tail and steak, clam and bacon pizza, crab cakes with sausage, and even a lobster-and-steak roll.

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

Licorice lanes, taffy trees and marshmallow mountains; the sweetest place to be is the wonderful world of candy.

The baking teams capture Santa's reindeer enjoying their favorite sporty pastimes.

The six remaining bakers take on making pies; the first challenge has the bakers using a store-bought crust; the second challenge involves three different pies and three different crusts.

The five bakers left to compete take the fruitcake to a new level and reinvent the yule log.

The four bakers must use the classic holiday flavors of peppermint and hot chocolate in a dessert and then create a holiday breakfast complete with three sweet dishes.

The three remaining bakers face one challenge, but it's a massive one, constructing gingerbread worlds filled with all sorts of treats.

The six remaining bakers take on making pies; the first challenge has the bakers using a store-bought crust; the second challenge involves three different pies and three different crusts.

The five bakers left to compete take the fruitcake to a new level and reinvent the yule log.

The four bakers must use the classic holiday flavors of peppermint and hot chocolate in a dessert and then create a holiday breakfast complete with three sweet dishes.

The three remaining bakers face one challenge, but it's a massive one, constructing gingerbread worlds filled with all sorts of treats.

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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.

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.

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

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

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

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.

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

Casey Webb's appetizing 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.

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

From 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 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.

Coastal hotspots combine comfort foods with epic views; indulging in lobster mac 'n' cheese, cheese-stuffed burgers, saucy seafood pasta, Key lime pie and more.

Above-average nachos, from filet mignon and parmesan fondue to Thai chicken and Hawaiian pork, these restaurants dish up mouthwatering mounds of meat and cheese.

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

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.

Carla Hall shows off beautiful beets from Michigan; Molly Yeh reveals the surprise inside the ultimate breakfast muffin; Aaron Sanchez shares his warm cookies and milk; Alton Brown talks about his favorite dish at Destroyer in Los Angeles.

Andrew Zimmern pulls apart a melty meatball parmigiana hero in Portland, Ore.; Antonia Lofaso finds a super-soft creme brulee doughnut in Washington, D.C., while Anne Burell heads to the city of sin for a breakfast sandwich.

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.

Justin Warner shares a NY pizza enclosed in the ultimate crispy crust; Alex Guarnaschelli visits New Orleans for her favorite bite at Turkey and the Wolf; Fanny Slater shares her favorite Crispy Tuna Roll in Hawaii.

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.

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

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

The traditional Appalachian fare of Asheville, North Carolina; smoky BBQ pork; rainbow trout; fried chicken; divine biscuits and red eye gravy.

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

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

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

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.

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

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

The traditional Appalachian fare of Asheville, North Carolina; smoky BBQ pork; rainbow trout; fried chicken; divine biscuits and red eye gravy.

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

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

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

Dr. Ho explains how passive motion exercise is helping people worldwide with muscle pain, stiff & achy joints, and poor circulation.

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

The stickiest of sticky buns; a coconut cake soaked with syrup; a fried apple pie dipped in spiced caramel; a sundae that's dripping with two different sauces.

Rick is the owner of custom bike shop Strokers Dallas, and is throwing a big party to celebrate 20 successful years in business, but while Rick wants a vanilla-flavored chopper cake, his coworkers want much more.

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.

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

Julie and Katie are looking for a party cake for their social media business, but they can't agree on the most Instagram-worthy design; they also don't see eye to eye on a classic vanilla versus chocolate battle that is sure to go viral.

Andrew explores the region of Emilia-Romagna, Italy, discovering ancient recipes and culinary classics including mortadella sausage, parmigiano reggiano and tortellini in broth.

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

Classics like stuffed grape leaves and spanakopita to moussaka and real Greek yogurt in Athens, Greece.

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

A Sloppy Jai with lamb hash and 30 Indian spices; towers of Japanese-American fusion with katsu-style deep-fried burger patties; pastrami-spiced burnt ends pork belly and spicy, jalapeno-glazed lamb pops fresh out of the smoker.

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.

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

A burger that originated as an off-menu secret and accidentally became the talk of the town; a beer hall serves a mammoth, pretzel-breaded, deep-fried pork shank; baby back ribs get a spicy, fruity makeover with a homemade guava-habanero glaze.

Host Noah Cappe visits California, home to some of the biggest and best fair in America; iconic Big Rib; Churro Dog made by Camille of Fabe's Churros; Chicken Charlie and his mind-blowing All Chicken Taco.

Tri tip beef sandwich in Portland; chicken wing ice cream at a fair.

Noah travels to Edmonton for s'mores mini donuts at K-Days; drops by the North Dakota State Fair and samples wild rice burgers.

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

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

Jesse Palmer asks the bakers to combine two of the fall season's best treats and make seasonal coffee drink cinnamon rolls.

Jesse Palmer invites 12 heartwarming bakers to channel their holiday spirit by making everything from Thanksgiving pies to a cake inspired by Wonka! Only one baker will impress judges Carla Hall, Duff Goldman and Nancy Fuller enough to take home $25,000.?

Thanksgiving means food and football, so Jesse Palmer challenges the bakers to create holiday 7-layer desserts inspired by his favorite snack. Then, the bakers compete in a Thanksgiving pie-off to win over judges Carla Hall, Duff Goldman and Nancy Fuller.

Jesse Palmer invites 12 bakers to channel their holiday spirit by making everything from Thanksgiving pies to a cake inspired by Wonka; only one baker will impress judges Carla Hall, Duff Goldman and Nancy Fuller enough to take home $25,000.

Jesse Palmer tasks the bakers with turning beautiful holiday designs into mini-tart mosaics; the bakers make merry and bright double-barrel wrapping paper cakes that feel like the perfect gift for judges Carla Hall, Duff Goldman, and Nancy Fuller.

After learning the latke basics, Jesse Palmer has the bakers fry up latke-inspired desserts; the bakers' imaginations run wild while creating letterboard holiday bars to put judges Carla Hall, Duff Goldman, and Nancy Fuller in the holiday spirit.

Thanksgiving means food and football, so Jesse Palmer challenges the bakers to create holiday 7-layer desserts inspired by his favorite snack. Then, the bakers compete in a Thanksgiving pie-off to win over judges Carla Hall, Duff Goldman and Nancy Fuller.

Jesse Palmer invites 12 bakers to channel their holiday spirit by making everything from Thanksgiving pies to a cake inspired by Wonka; only one baker will impress judges Carla Hall, Duff Goldman and Nancy Fuller enough to take home $25,000.

Jesse Palmer tasks the bakers with turning beautiful holiday designs into mini-tart mosaics; the bakers make merry and bright double-barrel wrapping paper cakes that feel like the perfect gift for judges Carla Hall, Duff Goldman, and Nancy Fuller.

After learning the latke basics, Jesse Palmer has the bakers fry up latke-inspired desserts; the bakers' imaginations run wild while creating letterboard holiday bars to put judges Carla Hall, Duff Goldman, and Nancy Fuller in the holiday spirit.

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In Chattanooga, Ali starts with a colossal cinnamon roll before digging into a sweet and sassy lamb burger for lunch, then snacks on a Tennessee whiskey pot de creme, and finishes with an Irish spin on tacos for dinner.

Ali's St. Louis trip starts with a slider piled high with pulled pork and chorizo chili, has a jail cell pork belly BLT for lunch, escapes for a brownie and cookie treat and ends the day with a crunchy cranberry cayenne torched chicken.

Ali Khan discovers more in Albuquerque than just the hype; he samples a vegan waffle, green chile cheeseburgers, a designer donut and carne adovada.

Ali visits a Richmond bakery that adds a spicy twist to a traditional Southern biscuit; he heads to a diner for a curry-inspired country omelet; he finishes up his visit with a soul food dinner of fried catfish.

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

Ali visits Jackson Hole, Wyoming, for a delicious morning croque madame with mornay sauce; Ali enjoys a crunchy fried chicken banh mi sandwich and a berry cheesecake doughnut before sampling a hearty bowl of spicy pork rice.

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.

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

Roger Mooking 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.

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

North Carolina-style smoked whole hog in po' boy sandwiches; smoked buffalo chicken wings; sausages, tasso, pork belly, turkey wings and drumsticks; a family recipe for Cajun brown gravy.

Chef Roger Mooking highlights the inventive ways Americans cook with fire; from small campfires to custom-made grills and smokers, he visits the home cooks, pitmasters and chefs who are fascinated by fire and food.

Craft beers, hurricanes and liquid nitrogen margaritas poured alongside deep-fried lobster mac and cheese; a soaring corned beef sandwich; a surf-and-turf po' boy.

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.

Heading to Nashville, Tenn., in search of craveworthy comfort food that satisfies the soul, from barbecue to burgers and even a Thai twist on pizza.

Chicago is a meat-and-potatoes paradise, where diners find a classic overloaded Chicago dog at Wrigley Field alongside former MLB pitcher Ryan Dempster, the South Side's most delicious deep-dish pizza, big beefy burgers, and beautiful barbeque.

The best local hideaways and tourist-friendly spots on the Hawaiian islands of Oahu and Kauai; delicacies include pineapple fried rice, Hawaiian-style dogs, lau lau pork and Spam musubi.

Host Mason Zeglen heads to the beach to challenge two local chefs to trade restaurants and cook a meal in each other's kitchen.

Texas-sized doughnuts, authentic Hill Country barbecue and near-impossible breakfast tacos in Austin.

Boston chef Douglass Williams makes the most of a little vegetable in a battle against Iron Chef Alex Guarnaschelli; Ming-Na Wen and John T. Edge determine which chef triumphs.

Chef Brittanny Anderson, schnitzel queen, hopes she doesn't leave Kitchen Stadium feeling blue after battling one of the Chairman's best, "Iron Chef" Alex Guarnaschelli; Antonia Lofaso and Simon Majumdar serve as judges.

Season three Iron Chef, Eric Greenspan, takes on a challenge against Bobby Flay.

Chef Dena Marino enters Kitchen Stadium to take on Iron Chef Masaharu Morimoto.

Boston chef Douglass Williams makes the most of a little vegetable in a battle against Iron Chef Alex Guarnaschelli; Ming-Na Wen and John T. Edge determine which chef triumphs.

Chef Brittanny Anderson, schnitzel queen, hopes she doesn't leave Kitchen Stadium feeling blue after battling one of the Chairman's best, "Iron Chef" Alex Guarnaschelli; Antonia Lofaso and Simon Majumdar serve as judges.

Season three Iron Chef, Eric Greenspan, takes on a challenge against Bobby Flay.

Chef Dena Marino enters Kitchen Stadium to take on Iron Chef Masaharu Morimoto.

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A culinary journey through Hawaii.

Restaurants offer comfort foods.

Eight flavors of bacon; smoking barbeque in the center of a dining room; quesadillas stuffed with chicharones; Mexican sandwich filled with ham and pork.

A pioneer chef in molecular gastronomy pushes the boundaries between food, science and art; Jose Andres offers up a collection of magical dining experiences; an inside glimpse at an exclusive Hollywood speakeasy.

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

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

Robert Irvine takes his wife's advice and discovers the world's greatest omelet at Babystack's Cafe in Las Vegas, Nev.; Sabin Lomac learns the secret of a genuine Philly cheesesteak; Duff Goldman borrows his brother's favorite spectacular surprise.

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

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

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

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

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

Andrew Zimmern heads into the remote area of Chistochina in Alaska's Copper River Valley; Moose Head Soup.

Andrew visits Dallas, Texas; Cow head roasted underground; chicken feet and water bugs; goat meat stew.

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

Andrew Zimmern checks out the inventive and international eats of New Jersey, including all-you-can-eat Brazilian meat, rich seafood stew, potato-loaded hot dogs, and Dominican marinated pork.

Soul food classics like fried catfish and hush puppies, BBQ chicken, crunchy fried green tomatoes and refreshingly cool pie.

From beef stew to French pizza for edible icons from Marseille.

Andrew explores the classic tastes of Tel Aviv; rich in Middle-Eastern tradition, the Israeli city's food is a modern reflection of an ancient culture, featuring crispy falafel, savory schnitzel, world-renowned hummus and sweet malabi.

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

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 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 follows his nose to Long Island for an Italian chicken parmesan-pizza hybrid, a twist on a Jewish meat-and-potato tradition, and a 10-scoop battle against the Kitchen Sink Challenge.

Casey Webb'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.