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 Zimmern uncovers the most delicious food in Michigan's Upper Peninsula; from Croatian chicken cooked over an open flame to fresh-caught Lake Superior whitefish and traditional pasties, the rural landscape offers many dishes.

Andrew Zimmern presents Buffalo's edible icons; from spicy wings and sweet pepperoni pizza to enormous cake doughnuts and heaping plates of meat and potatoes slathered in sauce, Buffalo's edible icons are as robust and inventive as the city itself.

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.

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

Andrew Zimmern explores the cuisine of Brussels, Belgium, a city often overshadowed by its European neighbors; from Belgian waffles to steamed mussels and fries.

Bursting with beauty and culinary icons of near mythical proportion, the Greek island of Santorini is home to tomato fritters, lamb fricassee and natural delicacies like grilled octopus.

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

Andrew takes a journey on the Ala Kahakai Trail to learn the tale of Capt. James Cook, the British naval officer who "discovered" the Hawaiian archipelago; along the way, he feasts on traditional island staples, including lau lau and poke.

Andrew explores the historic, invisible network known as the Underground Railroad; along the way, he eats meals typical of the slaves who escaped on the route, from road-kill stew and fire-roasted bullfrog to deer jerky and chitterlings.

Milking camels, fermenting fish in the desert sun, making musical organ meat mush and manna from heaven.

Andrew Zimmern cruises up the most scenic highway in America on a seafood-sampling adventure; hagfish fishing in the Pacific, eating the slimy reproductive organs of sea urchins and foraging for juicy gooseneck barnacles.

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

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

Roger Mooking heads to the South to visit two family-run barbecue joints that have been passing down recipes for generations; barbecue chops; briskets and pork butts.

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

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.

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.

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 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.

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

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

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

Exploring the intense, local culinary traditions of Spain.

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

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

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

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

Exploring the intense, local culinary traditions of Spain.

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

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Featuring french pastry shops in Los Angeles; the kouign-amann, a cake with pistachios and raspberries of Breton origin.

Scratch Baking Co. in South Portland for the Toaster Jam Scone; Concord Grape and Peanut Butter Snack Cake; Movie Night Cake, made with cocoa chiffon cake, popcorn buttercream and pretzel peanut brittle.

Unique ways to add fruits and veggies to your morning meal with a tropical breakfast bruschetta; blue corn zucchini bread; strawberry mint hand pie.

Brain Freeze Nitrogen Ice Cream Lab in Miami offers a mad scientist challenge to eat 30 scoops of ice cream in 30 minutes; Spot Dessert Bar in New York City serves Asian-inspired plated desserts, including a twist on the classic chocolate lava cake.

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

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

A 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.

The loaded Campfire Burger and Wisconsin's famous cheese curds make an appearance in the Hot Chick; Spanish Queens, a unique deep-fried treat; coffee gets a fresh take in the form of the Funnel-Latte; pork pickle pizza; deep-fried Reuben.

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 hits the Arkansas State Fair in Little Rock to discover the Arkanstick, an ice-cream treat known as the Rainbow Roll, deep-fried piña colada, and sausage pizza corn hog.

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

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

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.

Cowboy cuisine in a rustic chuck wagon; Santa-Maria style barbecue in California.

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

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

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

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 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 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.

Cookies and yak steaks in the appetizer; giant surprise in the entree; chocolate and fruit in the dessert.

Hatch chile taffy and Hawaiian blue prawns in the first round; boar entrees; Italian surprises.

Opening oysters and frozen blocks of creamed spinach; tropical fruit in the entree; marshmallows in the dessert.

Speculoos in the first basket; pork butt and fruit leather entrees; meat lover's worst nightmare in the dessert round.

Sardines and canned sloppy Joe filling in the appetizer; steaks in the entree.

Hatch chile taffy and Hawaiian blue prawns in the first round; boar entrees; Italian surprises.

Opening oysters and frozen blocks of creamed spinach; tropical fruit in the entree; marshmallows in the dessert.

Speculoos in the first basket; pork butt and fruit leather entrees; meat lover's worst nightmare in the dessert round.

Sardines and canned sloppy Joe filling in the appetizer; steaks in the entree.

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Anne Burrell takes on a gut-busting club sandwich from Little Goat Diner; Antonia Lofaso tries heavy-hitting Korean barbecue; Jernard Wells confronts a massively unbelievable cake.

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.

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 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 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.

Andrew seeks burgers with enough toppings to fill a dartboard, Rocky Mountain oysters and a showdown with the biggest burrito in the West in Denver.

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

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 seafood and beef to pork and cheese, Roger Mooking scours the country in search of the 12 best fried food dishes; learning secrets for bringing heat, oil and food together in holy fried matrimony.

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

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

Looking at secret menu must-haves.

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.

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.

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.

Dream-worthy oysters at Hog Island; the pork bun at Yank Sing; the souffle at Cafe Jacqueline; the strudel at Schmidt's; the pain au chocolat at Tartine.

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.

Chef Beau MacMillan is in the cafeteria with his Supreme Boffa super-sub sandwich; Jeff Mauro with a pepperoni pizza creation; Tregaye Fraser and her irresistible ricotta cannoli.

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

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

Noah heads to the Eaton County Fair, where he samples the PB Battered Burger, then tries Pina Colada Shrimp Tacos, fried zucchini Z'achos and a Super Fried Strawberry Shortcake; Noah visits the Montgomery County Fair in Gaithersburg, Md.

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

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

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

Tasty traditions of some of the best street food like barbacoa, chicharrone and huarache in Mexico City.

Iconic eats like pierogi to zapiekanka to paczki that Poles hold as tradition in Poland's capital city of Warsaw.

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

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

Noah heads to the Eaton County Fair, where he samples the PB Battered Burger, then tries Pina Colada Shrimp Tacos, fried zucchini Z'achos and a Super Fried Strawberry Shortcake; Noah visits the Montgomery County Fair in Gaithersburg, Md.

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

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

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

Tasty traditions of some of the best street food like barbacoa, chicharrone and huarache in Mexico City.

Iconic eats like pierogi to zapiekanka to paczki that Poles hold as tradition in Poland's capital city of Warsaw.

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Alicia and Jackson are chefs with picky palates and dreams of a working waterfall cake but can't agree on cake flavor; designers are challenged with designing a cake and finding flavors that please both the bride and the groom.

Josh and Jessalyn have everything planned for their French-themed wedding but they can't decide on the perfect cake design to represent them both; three designers present their concepts.

Sisters Treava and Raya cannot agree on a cake for their family's 25th annual reunion; Treava is searching for an elegant representation of their home state of Maryland, while Raya dreams of a family tree cake that pays tribute to their grandfather.

Geoff and Brittany's wedding is fast approaching and the couple still can't agree on their perfect cake; Geoff wants a nautical theme to match the riverfront setting, while Brittany is all about elegance.

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

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

Tasty traditions of some of the best street food like barbacoa, chicharrone and huarache in Mexico City.

Bitterballen and haring in the Netherlands for the best eating in Amsterdam.

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.

Smoked turkey and sweet potato fried pie; a burger is stacked over a foot tall with three beef patties, mozzarella sticks, jalapeno poppers, onion rings, bacon, ham, eggs; chile-rubbed duck breast.

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

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.

From a giant BBQ stuffed baked potato at the Houston Livestock show, to a Forth Worth Tex Mex Burrito almost as big as the state itself, Noah discovers that everything is bigger, and yummier, in Texas.

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.

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.

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

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

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

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

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

Michael Symon heads to Georgia for the Rhythm and Ribs Festival, where over 60 teams are competing to find out whose BBQ is best and win over $5,000 in prizes; friends and rivals Rescue Smokers and Off The Chain BBQ are competing for awards.

Michael Symon gets a taste of Kansas City-style barbecue at the Qlathe BBQ Competition in Olathe, Kan., where 70 teams battle the elements and tough competition for the $10,000 prize.

Michael Symon heads to the Lone Star State to see teams put their barbecue to the test at Cedar Fest, in which the teams compete in ribs, chicken, pork and the star of the show, brisket.

Michael Symon ventures south to the Smoke on the Falls competition in Gadsden, Ala.

Michael Symon heads to Georgia for the Rhythm and Ribs Festival, where over 60 teams are competing to find out whose BBQ is best and win over $5,000 in prizes; friends and rivals Rescue Smokers and Off The Chain BBQ are competing for awards.

Michael Symon gets a taste of Kansas City-style barbecue at the Qlathe BBQ Competition in Olathe, Kan., where 70 teams battle the elements and tough competition for the $10,000 prize.

Michael Symon heads to the Lone Star State to see teams put their barbecue to the test at Cedar Fest, in which the teams compete in ribs, chicken, pork and the star of the show, brisket.

Michael Symon ventures south to the Smoke on the Falls competition in Gadsden, Ala.

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

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Ali Khan starts his Omaha food adventure with breakfast from a fast made from scratch joint offering an egg boat with hash browns; for lunch, Ali has a housemade Reuben, and has pork ragu meatballs 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 visits Charlottesville, Va. for breakfast, lunch, dinner and a snack; college town food has never tasted so good as Ali starts with a breakfast bagel chock full of deli meat.

Ali starts the day stacked with an ooey-gooey pastrami breakfast sandwich; he gets schooled in the ways of the Greek with a heaping helping of moussaka; a muffin uprising tides Ali over until he rolls up a spicy sushi burrito.

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.

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

Roger Mooking highlights 15 incredible dishes from around the U.S. that have one thing in common: they're all utterly unexpected and delightfully delicious. There's brisket kolaches, pizza wings, Calabrian pizza in a bowling alley and more.

Wine barrels are transformed into smokers in Seattle for a summertime feast.

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

Jack Mountain Bushcraft School in Masardis, Maine; roasting chickens and fresh-caught Brook Trout; sourdough biscuits.

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.

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.

The search for eateries across America that offer the most bang for one's burger buck begins with a beefy, back-to-basics bargain in Las Vegas for only $7; wasabi mashed potato burger; Texas-sized backyard barbecue masterpiece on a bun.

The filmmakers feature perfect food pairings, from savory dishes to delicious desserts, that tantalize the taste buds.

From a triple-wide Cajun country pork chop to a sky-high stack of piggy perfection, there's almost too much pork to fit on a fork at these dining destinations.

Aussie chef Curtis Stone challenges Iron Chef Bobby Flay.

Geoffrey Zakarian challenges Iron Chef Morimoto in Kitchen Stadium.

Chef Michael Smith takes on Iron Chef Bobby Flay in Kitchen Stadium.

Sameh Wadi challenges Iron Chef Morimoto.

Brooklyn based chef Pierre Thiam challenges Iron Chef Bobby Flay.

Spike Mendelsohn challenges Iron Chef Michael Symon.

Chef Michael Smith takes on Iron Chef Bobby Flay in Kitchen Stadium.

Sameh Wadi challenges Iron Chef Morimoto.

Brooklyn based chef Pierre Thiam challenges Iron Chef Bobby Flay.

Spike Mendelsohn challenges Iron Chef Michael Symon.

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

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Heavy-Metal inspired burgers piled high with the works; mouth-watering, stick-to-your-ribs barbecue in Brooklyn; a downtown L.A. hotspot taking American desserts to new heights; the creamiest, craziest ice cream creations you can fit on a cone.

Artisanal cupcakes paired with beer and wine; custard-filled cupcakes; take a trip to the frosting bar and create your own unique combination.

Chocolate fleur de sel toffee; nostalgic whoopie pies; outrageous hand formed chocolate salamis; chocolate sea salt crostatas.

Tour a cheese cave; a world-renowned fondue and cheesecake; how many cheeses can fit into one macaroni and cheese dish; the most unique and sought-after grilled cheese sandwiches.

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

Chef Beau MacMillan dives into some scallops; Roger Mooking heads to Texas for succulent chicken; Molly Yeh reveals the secret to her favorite fried pickles.

Alton Brown revisits a decadent, old-world pasta dish; Ali Khan chats up his favorite chicken parmigiana sandwich; Alex Guarnaschelli gives a shout out to a not-to-be-missed lasagna; Duff Goldman's pick for the best dish to end an Italian meal.

Divulging the secrets of Vegas cuisine; the double ribeye at SW Steakhouse; the langoustine at L'Atelier Joel Robechon; drunken noodles from Wazuzu; the Gambler's Special surf and turf at Mr. Lucky's 24/7.

Martha Stewart's favorite biscuits and country ham; Scott Conant brings a new take on French toast to the table; Jeff Mauro explains why beloved blueberry ricotta pancakes will change the breakfast game as we know it.

Enjoying delicious food in Philadelphia; featuring pasta at Vetri; mashed potatoes at Parc; crepes at Creperie Beau Monde; Mexican tiramisu at Lolita; Philly cheesesteak at Tony Luke's; the Junkyard Special at Sarcone's Deli.

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

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

Insanely juicy steak; perfect New York pizza; Jewish pastries; decadent cheesecake; Russia's take on ravioli.

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

Mexican-inspired fish tacos; octopus tostadas; Filipino chicken adobo; So-Cal monster burritos; globally-loved hometown salad.

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

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

Blazing hot chicken to cool, sweet pie; savory pork chops and biscuits smothered in gravy; juicy BBQ.

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

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

Tearing into the Conevore, filled to the brim with smoked brisket, pork and chicken; eating the Ragin' Cajun hoagie before sampling a fried fruit tart and Big Banana Pop; the World Series Burger; chile relleno burrito; birthday cake popcorn balls.

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.

From a bratwurst topped with sauerkraut and apple pie to garlic enhanced doughnuts, these crazy combos sound so wrong but taste just right.

Noah Cappe feels the brotherly love at the RiverRink Festival in Philadelphia with the ultimate crab fries; he checks out the South Florida Fair for the pizza supreme blossom and Las Vegas' Great American Foodie Fest for divine lobster 'n waffles.

Using this small but mighty ingredient; Hazelnuts can sweeten a savory dish, peanuts can bring a bit of saltiness to a dessert, and pistachios can add a crunchy texture.

Eddie Jackson gears up for generous spreads and carb-on-carb dishes guaranteed to make the mouth water and the jaw drop. Carb lovers around the world rejoice.

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.

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.

Tearing into the Conevore, filled to the brim with smoked brisket, pork and chicken; eating the Ragin' Cajun hoagie before sampling a fried fruit tart and Big Banana Pop; the World Series Burger; chile relleno burrito; birthday cake popcorn balls.

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.

From a bratwurst topped with sauerkraut and apple pie to garlic enhanced doughnuts, these crazy combos sound so wrong but taste just right.

Noah Cappe feels the brotherly love at the RiverRink Festival in Philadelphia with the ultimate crab fries; he checks out the South Florida Fair for the pizza supreme blossom and Las Vegas' Great American Foodie Fest for divine lobster 'n waffles.

Using this small but mighty ingredient; Hazelnuts can sweeten a savory dish, peanuts can bring a bit of saltiness to a dessert, and pistachios can add a crunchy texture.

Eddie Jackson gears up for generous spreads and carb-on-carb dishes guaranteed to make the mouth water and the jaw drop. Carb lovers around the world rejoice.

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.

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.

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Michael creates an entire Italian feast over coals on the grill, starting with fettuccine with smoked tomato sauce; Liz mixes up creamy ricotta, lemon and herbs for stuffed squash blossoms; lemon upside-down 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.

Bacon dishes include double trouble meatloaf, peas with bacon, and bacon pecan brownies.

Pork dishes; spinach salad with mushrooms and bacon vinaigrette; pork pie with ground pork, bacon, and potatoes.

Pot roast; negroni; ground polenta.

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

Michael hooks up with Anthony Anderson in Chicago to explore some of the city's legendary food institutions; smoked sausages and indulgent burgers; Michael engages in a sumo-style wrestling match with a local chef.

Michael takes reality television star Kendra Wilkinson on a whirlwind food and beer tour of Detroit to introduce her to one of the country's most resurgent cities; enjoys microbrews, Coney Island dogs, spicy Korean sliders and pulled pork enchiladas.

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.

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

Noah visits the Royal Winter Fair in Toronto, Canada, to sample The Blue Balsamic and The Mean Green; Noah visits the State Fair of Louisiana and tries Lupita's Gorditas, The Five Pounder burger and Not Yo Average Nachos.

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.

Noah arrives at the Deep Pit Barbeque in Chowchilla, Calif., and tries the funnel cake cheeseburger and baja avocado taco; St. Michael's Italian Festival in New Jersey for zeppole; a cheesecake known as Cake 'n Bacon; The Hoboken Fat Boy.

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

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

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

Casey's quest for America's best bites has taken him from coast to coast, and it's about time to induct the best BBQ into the "Man v. Food" Hall of Fame.

Casey Webb'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.

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.

Andrew Zimmern highlights Stockholm's herring and traditional Swedish foods, such as pea soup and pancakes, Jansson's temptation, and cinnamon rolls topped with crunchy pearl sugar.

Andrew Zimmern highlights the edible icons of Iceland's capital; From salted cod and lamb hot dogs piled with toppings to tangy, creamy skyr, Reykjavik's food is as colorful, quirky and steeped in history as the city itself.

Andrew Zimmern gets a taste of traditional Viking dishes in Oslo, Norway; from reindeer steak and local cured salmon to sheep and heart-shaped waffles, the capital city serves up recipes that have stood the test of time.

From raucous crayfish boils and snackable fish to lean reindeer meat and hearty porridge pies, Andrew Zimmern highlights traditional dishes from Helsinki, Finland.

From juicy pastrami on rye and black and white cookies to hearty spaghetti with meatballs and smoked fish, Andrew Zimmern finds that Manhattan's foods have earned their place as culinary staples in an ever-changing city.

Andrew Zimmern highlights iconic Berlin street foods such as curry wurst and the Berliner jelly-filled doughnut; paper-thin wiener schnitzel and the comfort foods of the capital city's German beer gardens.

Andrew Zimmern eats rotten tomato ketchup, confederate biscuits and ham cake while on the Jesse James trail; he devours crappie ceviche, stewed rabbit, pan-fried pheasant breast, and venison prepared four different ways.

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

Andrew Zimmern highlights the culinary treasures of Venice, Italy, including paper-thin cuts of beef Carpaccio, espresso-soaked tiramisu and cuttlefish stewed in its own ink.

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 travels to Birmingham, Ala., home to one of the fastest growing food scenes in the United States; from the state's signature barbecue to innovative takes on Southern cuisine, he gets a taste of what makes the Magic City so unique.

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

From juicy pastrami on rye and black and white cookies to hearty spaghetti with meatballs and smoked fish, Andrew Zimmern finds that Manhattan's foods have earned their place as culinary staples in an ever-changing city.

Andrew Zimmern highlights iconic Berlin street foods such as curry wurst and the Berliner jelly-filled doughnut; paper-thin wiener schnitzel and the comfort foods of the capital city's German beer gardens.

Andrew Zimmern eats rotten tomato ketchup, confederate biscuits and ham cake while on the Jesse James trail; he devours crappie ceviche, stewed rabbit, pan-fried pheasant breast, and venison prepared four different ways.

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

Andrew Zimmern highlights the culinary treasures of Venice, Italy, including paper-thin cuts of beef Carpaccio, espresso-soaked tiramisu and cuttlefish stewed in its own ink.

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 travels to Birmingham, Ala., home to one of the fastest growing food scenes in the United States; from the state's signature barbecue to innovative takes on Southern cuisine, he gets a taste of what makes the Magic City so unique.

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

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These creations must capture the magic of the legendary fire breathing dragon.

The chefs prepare scenarios that represent what would happen if toys in a store came to life overnight.

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

Andrew travels the path of William Wallace, the mythic rebel who died fighting for an independent Scotland some 700 years ago; along the way he enjoys venison haggis, whisky barrel smoked haddock and stunning blue lobster from the North Sea.

Andrew visits Taipei, Taiwan and faces down stinky tofu in a mountainside factory, learns the secret to turning eggs into hard-as-iron street food, and masters pulling the longest and strongest noodles.

Chicken foot souse; iguana meat and eggs; beef lung; aphrodisiac smoothies; Chinese- Panamanian kosher cheese.

Andrew Zimmern follows Mark Twain's path down the Mississippi River for a slice of Americana; floating from meal to meal, he tries frog legs on a cargo ship, hunts wood duck, grills huge fish ribs and learns the art of Deep South pheasant pot pie.

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.

Roger Mooking helps guest chef Jeremy Conner prepare a fish roast; marinated whole red fish and pompano on sugar cane poles; ribs al pastor and fry tilapia.

Leatha's Bar-b-cue in Hattiesburg, Mississippi, for pork and beef ribs; Hometown Bar-B-Que in New York for jerk baby back ribs and Korean ribs.

Two unique pig roasts in Napa Valley featuring very different one of a kind roasters.

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.

Roger Mooking highlights the best fire and smoke-kissed dishes across the U.S.; chefs offer recipes and more on how to cook over an open flame.

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

A triple-layer burger; Cuban-inspired ice cream flavored with cream cheese; guava and cookies; Casey Webb is joined by two teammates to go up against a monster 30-inch pizza challenge.

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

Casey Webb's 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 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.

Casey Webb's appetizing adventures take him to Hoboken, N.J.; he munches on homemade mozzarella, takes a bite out of a bagel behemoth and comes face-to-face with a slice of pure fire.

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

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

Tony Bourdain travels to Chicago.

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

Casey Webb's appetizing adventures take him to Hoboken, N.J.; he munches on homemade mozzarella, takes a bite out of a bagel behemoth and comes face-to-face with a slice of pure fire.

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

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

Tony Bourdain travels to Chicago.

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

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At Dominique Ansel Kitchen, desserts are made to order; at Good Batch, customers go wild for treats like the deconstructed candy bar called the Macaroon Ice Cream Sandwich; Snow Days provides desserts that bring out the kid in everyone.

Discovering unique sweets in the San Francisco Bay area; why people are raving about the pies at Pietisserie in Oakland; a ruby red beet pie that brims with roasted beets, mashed and mixed into a creamy sweet filling.

Sampling cutting-edge sweet creations; coconut cremeaux at The Pig and The Lady in Honolulu; whole vanilla bean ice cream by the creator of the Cronut in New York City; raspberry ice box cake at Sweet Lulu's Bakery on Wheels in Charleston.

An underground donut spot called Donut Diva in Astoria, Queens, is frying up outrageous cake donut creations and baking unique coffee cake; Eggloo in Manhattan builds an edible work of ice cream art, nestled into a warm, puffy, egg waffle cone.

Noah Cappe's tummy wins big at the Clark County Fair and Rodeo in Nevada with the chili cheese cake and the penne alla cone; he keeps cozy with a hot cocoa pretzel at Winter Fest OC and visits Tallahassee, Fla., for a shortcake stuffed candy apple.

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.

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

Noah Cappe visits the Washington County Fair in Utah for the Twisted Pickle Roll - a deep-fried pickle sushi dream come true - and has a little dessert in the desert with the Cookie Dough Dog. Then, he's off to the Clark County Fair in Nevada for Pretzel French Toast and the spicy Cheesy Carne Brick. Finally, Noah heads to the North Florida Fair in Tallahassee for their Southern Fried Softshell Sandwich, the Fiery Fiesta Funnel Cake and Grape Gems, a candy-coated fruity treat!

Noah visits the Great New York State Fair for The Defibrillator, piquant Buffalo chicken mac and cheese, clamwich, and PB&J Ice Cream; a visit to the South Carolina State Fair in Columbia to try The Super Stick, meatball sub and The King's Corn Dog.

Noah Cappe's taste buds are brought to life at the Día de los Muertos Festival in San Antonio, Texas, where fair food staples are twisted into new fusions; he visits the Florida State Fair and the Brevard Renaissance Fair for sweet and savory treats.

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.

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

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

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

Roger Mooking is honoring the legendary pitmasters who make some of the country's best barbecue; Roger gets cooking with the man who brought barbecue to Brooklyn at Hometown Bar-B-Que; cooking Jamaican jerk baby back ribs and sticky Korean ribs.

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

Roger Mooking heads just outside Death Valley to cook on a true, fire-breathing barbecue pit; Roger lands in Kansas City, Mo., for a test flight in Swine Flew, an airplane converted by two mechanics into a fully functioning barbecue grill.

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

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

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.

Big flavors meet big personalities as regional rivals from the thriving Kansas City barbecue world compete; the appetizer round holds double-cut pork chops; a bubbly surprise in the second basket prompts the chefs to bring the sweet to their entrees.

Four chefs who live and breathe Memphis-style barbecue compete; Tennessee tradition abounds in the first basket, which includes a creative take on a messy, shareable comfort food; a gigantic sandwich in the second basket stuns the chefs.

Four regional rivals deeply devoted to North Carolina-style barbecue battle it out in a thrilling, grilling heat; fish in the first basket threatens to throw the pork-loving pitmasters off their game; the entree round surprises the chefs with liver.

Four passionate grill masters from the Lone Star State compete in a fiery battle; a creepy, crawly, crunchy surprise challenges the chefs in the first round; the second round features a state fair treat and an iconic Texas meat.

Winners from the Kansas City, Memphis, North Carolina, and Texas heats return to compete for ultimate bragging rights; a smoky ingredient in the appetizer basket kicks things off; the last basket of the tournament is packed with sugary ingredients.

Four chefs who live and breathe Memphis-style barbecue compete; Tennessee tradition abounds in the first basket, which includes a creative take on a messy, shareable comfort food; a gigantic sandwich in the second basket stuns the chefs.

Four regional rivals deeply devoted to North Carolina-style barbecue battle it out in a thrilling, grilling heat; fish in the first basket threatens to throw the pork-loving pitmasters off their game; the entree round surprises the chefs with liver.

Four passionate grill masters from the Lone Star State compete in a fiery battle; a creepy, crawly, crunchy surprise challenges the chefs in the first round; the second round features a state fair treat and an iconic Texas meat.

Winners from the Kansas City, Memphis, North Carolina, and Texas heats return to compete for ultimate bragging rights; a smoky ingredient in the appetizer basket kicks things off; the last basket of the tournament is packed with sugary ingredients.

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Alex Guarnaschelli names the dish that resulted in her being born; Fanny Slater explains why she wouldn't get married without catfish and grits; Jonathon Sawyer discusses how one dish changed the lives of over 200 inmates.

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.

Adam is in Lancashire to taste the historic, hearty hot pot. He also samples a banging Brazilian sausage roll, world-famous black pudding from a secret recipe and a wonderful chicken-topped waffle.

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

Adam enjoys deep-fried hot dogs, homemade pies and his first mystery challenge in Sarasota, Fla. on his chow-down quest.

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.

Adam Richman journeys to Charleston, S.C., for oysters served by a shovel, a fried chicken sandwich smothered in sausage gravy and a spicy tuna sushi challenge.

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

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

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.

Roger Mooking showcases 15 of the most delightfully decadent dishes from around America. From bacon brownies to chicken fried lobster, they're the type of savory pleasures and sweet sensations that make everyone long for cheat day.

The 12 best super-sized dishes; Roger Mooking hangs out with chefs to learn all their secrets for creating ultimate omelets, steaks, sandwiches, seafood platters and more decadent, XXL-sized dishes.

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.

From a half-pound kielbasa smothered in Swiss cheese to an all-beef dog stuffed with smoked brisket, these restaurants are all about delicious dogs and sizzling sausages.

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.

Alex Guarnaschelli guzzles down beer-battered cheese curds in Chicago while Jason Smith devours boozy bourbon balls in Kentucky; in Wisconsin, Elena Besser proclaims her love for chicken Parmesan with vodka sauce.

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.

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.

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

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.

Velselka's borscht in the East Village; smoked herring on the Upper West Side; hand pulled noodles in Chinatown; Cuban grilled corn at Cafe Habana in SoHo; Motorino's special round slice of pizza.