Contestants decorate cake pop bouquets and bake their best desserts.

Bakers bedazzle oversized sugar cookies; guest judge Robert Lucas challenges bakers to make a jaw-dropping surprise cake.

Bakers create candy art; baking thirteen identical signature desserts; Leanne Pietrasinski instructs the final three to construct a macaron tower.

Thirteen bakers decorate giant cupcakes; the top five make a baker's dozen of their personal specialties; Rachel Teufel challenges bakers to make an illusion cake.

Jordan kicks off his tour of Toronto at French-style bistro Chantecler; Jordan tries Petit Potato's Golden Toast; Jordan visits Nightowl Toronto, a retro restaurant dishing up classic comfort foods like mac and cheese with crunchy bacon.

Jordan tries the late night discount menu at Monkland Tavern and falls in love with the braised calamari caponata and the soft shell crab banh mi; Jordan visits Moishe's and indulges in a filet mignon poutine; Jordan visits a Venezuelan hot spot.

Jordan visits Vancouver and stops at Espana, where he tries a Spanish version of a British Scotch Egg and seafood paella; he then stops at Clough Club for Potachos and the Banh Mi Hot Dog; he samples Baja Tacos and the Arburger at The Arbor.

Jordan Andino visits Pittsburgh for unexpected late night delights; Jordan stops by The Yard in Shadyside where they grill more than 29 different kinds of grilled cheese; Jordan heads to Pirata for a Caribbean-themed late night menu.

Jordan starts off at Durk's BBQ and tries the brisket nachos and a lemon chess pie; Jordan heads over to Federal Hill and tries Chef James Mark's Asian-inspired Dan Dan noodles; Jordan visits Ogie's Trailer Park and tries Mac and Cheese Croquettes.

Jordan visits Portland, Maine, and stops by Nosh for a burger made with four kinds of meat served on a mac and cheese bun; he then visits Liquid Riot for a gourmet lobster roll; he wraps up his trip at Rhum Food and Grog with Polynesian skewers.

Three chefs are fired up in the Wildfire Round; in the Crossfire Round, two chefs battle for the best lamb belly; in the Feast of Fire, the judges enjoy a dinner at the Diner.

Three chefs enter the arena ready to show off their flame game in a battle of the taco; the chefs romance the judges with their date night themed feasts.

Renowned pastry chef, master chocolatier and entrepreneur Steve Hodge works with beloved design guru Tiffany Pratt.

After 10 years in business, Lesley and her partner Jordan struggle to find work-life balance at OMG Baked Goodness in Toronto.

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

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

Four chefs are challenged to cook up delicious street food; Marc Weiss makes a crispy fish sandwich, while Zen Otto creates a spicy Mexican chili bagel.

Four chefs walk into a parking lot to create dishes best served with beer; fancy food; success is on the horizon for the chef with the best chocolate-dipped delight.

The star of the competition is an iconic American ingredient: beef; host Eric Adjepong challenges three skilled chefs from Oklahoma, Georgia and Texas to prove their mastery of beef by knocking chef Alex Guarnaschelli off her pedestal.

Three chocolatiers from Tennessee, Florida and California take on classically-trained chef Alex Guarnaschelli in a competition for dessert domination.

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

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

Andrew Zimmern explores classics like stuffed grape leaves, moussaka, and real Greek yogurt in Athens, Greece, the birthplace of many culinary traditions; Florence, Italy, offers up ribollita soup, the original cappuccino, and world-famous gelato.

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

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

Alex asks four chefs to produce protein style plates; for the second stakeout, the competitors must create family style platters for judges Stephanie Boswell and Joe Sasto; the two finalists are tasked with creating tiny bites.

Alex asks four chefs to create plates that go great with a cup of joe; it's time to please the judges with a whole lot of cheese; things get nutty when the finalists dish up something chock-full of nuts.

Chicken Kiev; turkey piccata; carpaccio. With Alton Brown.

Doughnuts.

Alex asks four chefs to produce protein style plates; for the second stakeout, the competitors must create family style platters for judges Stephanie Boswell and Joe Sasto; the two finalists are tasked with creating tiny bites.

Alex asks four chefs to create plates that go great with a cup of joe; it's time to please the judges with a whole lot of cheese; things get nutty when the finalists dish up something chock-full of nuts.

Four chefs are challenged to cook up delicious street food; Marc Weiss makes a crispy fish sandwich, while Zen Otto creates a spicy Mexican chili bagel.

Four chefs walk into a parking lot to create dishes best served with beer; fancy food; success is on the horizon for the chef with the best chocolate-dipped delight.

The star of the competition is an iconic American ingredient: beef; host Eric Adjepong challenges three skilled chefs from Oklahoma, Georgia and Texas to prove their mastery of beef by knocking chef Alex Guarnaschelli off her pedestal.

Three chocolatiers from Tennessee, Florida and California take on classically-trained chef Alex Guarnaschelli in a competition for dessert domination.

One of McEwan's most prized clients hire him to cater their 1200 person Christmas party.

Both of McEwen's busy restaurants get slammed for two weeks when the city's promotional dining event draws thousands of extra customers through the doors.

McEwan caters a fundraising dinner for the National Ballet in a condo kitchen.

Mark McEwan competes with go-go dancers and a champagne pouring angel at a unique wedding for Indy race car driver, Marty Roth.

Catering a charity dinner with lamb.

McEwan is the first caterer to break in the Canadian Opera Company as they unveil their brand new, world-class facility.

Mexican cuisine.

All-Star bakers Daneet and Adjoa are given the task of bringing 8-year-old Vivienne's disco rainbow unicorn cake to life.

A Fairyland cake offers three different flavours, a crocodile, and a fairy house with magic exploding from the top.

A cake with a medieval theme does double duty as a tribute to a family's beloved pets.

Competitive gymnast Paige has designed an over-the-top cake as an ode to her favourite sport.

A second grader loves skateboarding and asks for a skateboarding skeleton cake.

Chase has created a cake starring his cat, complete with an over-sized version of his cat battling a city full of people.

Bakers Jane and Umie are tasked with making hockey cake dreams come true.

Andrew Zimmern highlights the local favorites in central New York, finding beef and veal sausages at one of America's oldest hot dog stands, half-moon cookies that predate New York City's iconic black and white cookie and more.

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

Ree Drummond scores big with easy game day eats, kicking off with dream team mashups of pizza dip with garlic toast and hamburger potato skins.

Ree Drummond refreshes, or "ree-freshes," some of her favorite eats; she makes skirt steak and sweet potato fries, rustles up a Tex-Mex chicken pot pie, bakes a boozy berry upside-down cake, and fries up pesto egg toast.

Cooking dishes that are both simple and refined, starting with crab cakes and five-ingredient remoulade; peppercorn-crusted steak with pimento-creamed spinach, and lemon-thyme sheet pan chicken and potatoes.

Ree Drummond shares her ideas for a romantic meal for that special someone; she teams crispy herb-crusted chicken cutlets with cheesy mushroom and black pepper pasta.

Sharing comforting bar food recipes to re-create at home; Sunny Anderson makes easy loaded nacho skins; Alex Guarnaschelli whips up a Santa Fe burger with cheesy sauce and fresh chiles; Geoffrey Zakarian pairs favorite drinks with snacks.

Beating the winter blues with a taste bud vacation featuring Sunny's coco-nutty crunch vacay French toast, Alex's shrimp and chopped iceberg salad, and Katie's Caribbean-inspired chicken stew.

Alex asks four chefs to produce protein style plates; for the second stakeout, the competitors must create family style platters for judges Stephanie Boswell and Joe Sasto; the two finalists are tasked with creating tiny bites.

Alex asks four chefs to create plates that go great with a cup of joe; it's time to please the judges with a whole lot of cheese; things get nutty when the finalists dish up something chock-full of nuts.

Andrew Zimmern highlights the local favorites in central New York, finding beef and veal sausages at one of America's oldest hot dog stands, half-moon cookies that predate New York City's iconic black and white cookie and more.

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

Geoffrey Zakarian prepares Braised Short Ribs with Smoked Olives and Pomme Puree, Jeff Mauro cooks a delicious Pasta Puttanesca, and Sunny Anderson whips up an Easy Banana Brûlée Fool.

Ree Drummond shares perfectly portioned meals for two; she has one-pan Apple Cider Pork Chops, speedy Easy Corn Pasta, extra comforting Meatloaf Patties and a shortcut side of Instant Cheesy Mash that's good enough for company.

Ree Drummond shares simple takes on comfort classics; she spices up Tex-Mex chicken fried steak, puts a speedy spin on pesto chicken lasagna skillet, gives cream of celery soup a retro vibe, and adds luxury to white chocolate hot chocolate.

Cooking with won ton skin. With Alton Brown.

Alton dives into the mysterious world of chocolate. With Alton Brown.

Geoffrey Zakarian prepares Braised Short Ribs with Smoked Olives and Pomme Puree, Jeff Mauro cooks a delicious Pasta Puttanesca, and Sunny Anderson whips up an Easy Banana Brûlée Fool.

Ree Drummond shares perfectly portioned meals for two; she has one-pan Apple Cider Pork Chops, speedy Easy Corn Pasta, extra comforting Meatloaf Patties and a shortcut side of Instant Cheesy Mash that's good enough for company.

Ree Drummond shares simple takes on comfort classics; she spices up Tex-Mex chicken fried steak, puts a speedy spin on pesto chicken lasagna skillet, gives cream of celery soup a retro vibe, and adds luxury to white chocolate hot chocolate.

Ree Drummond scores big with easy game day eats, kicking off with dream team mashups of pizza dip with garlic toast and hamburger potato skins.

Ree Drummond refreshes, or "ree-freshes," some of her favorite eats; she makes skirt steak and sweet potato fries, rustles up a Tex-Mex chicken pot pie, bakes a boozy berry upside-down cake, and fries up pesto egg toast.

Cooking dishes that are both simple and refined, starting with crab cakes and five-ingredient remoulade; peppercorn-crusted steak with pimento-creamed spinach, and lemon-thyme sheet pan chicken and potatoes.

Ree Drummond shares her ideas for a romantic meal for that special someone; she teams crispy herb-crusted chicken cutlets with cheesy mushroom and black pepper pasta.

Sharing comforting bar food recipes to re-create at home; Sunny Anderson makes easy loaded nacho skins; Alex Guarnaschelli whips up a Santa Fe burger with cheesy sauce and fresh chiles; Geoffrey Zakarian pairs favorite drinks with snacks.

Beating the winter blues with a taste bud vacation featuring Sunny's coco-nutty crunch vacay French toast, Alex's shrimp and chopped iceberg salad, and Katie's Caribbean-inspired chicken stew.

Anna discusses the versatility of pancakes and prepares them three different ways.

Anna prepares three different styles of charlotte cakes.

Anna demonstrates the fundamentals of candy making with three different recipes.

Anna prepares three different types of bread.

Anna makes some classic icing and glazes and uses them in three recipes.

Anna bakes three different loaf cakes.

Anna makes three of her favourite savoury breads.

Jordan kicks off his St. Louis visit at Guerilla Street Food, which serves up Filipino cuisine with a Midwest riff; Jordan visits The Fountain on Locust; Jordan stops into Gamlin Whiskey House and discovers braised short ribs and tries fried ravioli.

Visiting Butcher and Bee in Nashville, Tenn., for its famous chicken; visiting Mafiaoza Pizzeria for cheesy ravioli sticks and the Last Request pizza; visiting The Treehouse Restaurant for the "best ever" BLT and house-made Tonkatsu Ramen.

Jordan stops into Craftsmen Kitchen and Tap House and tries a zesty scallop ceviche; Jordan visits The Rarebit and tries fried chicken and waffles; Jordan stops at Home Team BBQ and tries pulled-pork nachos and smoked wings with Alabama white sauce.

Jordan visits 5Church, where he bites into his first fried green tomato; he discovers Cajun Asian at Bon Ton and tries spicy cold noodles; Jordan stops by Twisted Soul Cookhouse and Pours and bites into sweet and spicy Candy Coated Wings.

Jordan visits the Pasco Kitchen and Lounge, where he tries slow-roasted pork street tacos and the Pasco Nachos; Jordan visits The Parish Gastropub and has his first taste of frog legs; Jordan visits Dante's Fire, where he tries the Papardelle Diablo.

Jordan learns the secret to his Salumi Pizza at the Hook and Ladder Manufacturing Company; Jordan hits up Sauced BBQ and Spirits for the Dougie, an oversized burger; Jordan visits Chando's Cantina, where he tries the Asada Pambazo.

Jordan makes a stop at Seawolf Public House for a Korean Fried Chicken Sandwich; he grabs a Taiwanese chicken dish and shareable black pepper shrimp at Dragon Gate Bar and Grille; Jordan visits Blind Tiger and tries soft-shell crab with kimchee.

Andrew celebrates Pennsylvania Dutch favorites, like shoofly pie.

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

The world goes topsy-turvy for the contestants when wine gets poured into their upside-down cakes; the surprise ingredient of seeds plants wild ideas for the bakers and fakers in the second round.

The competition gets more complex during the parfait challenge, as velvety parfaits must mingle with earthy beetroot; bakers and fakers feel the wrath of the judges during the grape challenge.

A university marching band recognizes a star performer with a bass drum cake he can actually wear; a growing family celebrates a baby shower with a parade of six elephant cakes; a giant birthday party cake brings smiles.

The Texas Cowboy Hall of Fame commemorates a historic location with a full-size saddle cake; a groom's cake includes a replica of his boat; the Dallas Farmers Market receives cakes that look like fresh fruits and vegetables.

An octagonal cake telescopes into five tiers at the press of a button; a groom obsessed with the Mustang from the movie "Gone in 60 Seconds" requests a replica cake with working headlights; a groom's cake looks like his trusty barbecue smoker.

Something unexpected pops out of a very special cake for a mariachi celebration; Dinosaur World celebrates the 25th anniversary of the movie "Jurassic Park" with a gigantic dinosaur cake that captures an iconic scene from the film.

Geoffrey Zakarian prepares Braised Short Ribs with Smoked Olives and Pomme Puree, Jeff Mauro cooks a delicious Pasta Puttanesca, and Sunny Anderson whips up an Easy Banana Brûlée Fool.

Ree Drummond shares perfectly portioned meals for two; she has one-pan Apple Cider Pork Chops, speedy Easy Corn Pasta, extra comforting Meatloaf Patties and a shortcut side of Instant Cheesy Mash that's good enough for company.

Ree Drummond shares simple takes on comfort classics; she spices up Tex-Mex chicken fried steak, puts a speedy spin on pesto chicken lasagna skillet, gives cream of celery soup a retro vibe, and adds luxury to white chocolate hot chocolate.

Andrew celebrates Pennsylvania Dutch favorites, like shoofly pie.

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

Cake artists attempt to recreate singer-songwriter Lady Gaga's iconic moments in cake form.

A gingerbread house-making party; pistachio cinnamon stars and gingerbread cookies; sugared spicy almonds; Gesine's centerpiece is a chocolate Yule log with a gingerbread ax topper that knocks her guests off their feet.

Gesine stitches together a menu of small appetizers and simple finger foods for her knitting club; cheese puffs and steak hand pies; for dessert, she makes a beautiful charlotte royale ice cream cake along with homemade caramels.

Alton ponders the mythology of chili.

Whether cooking up a mess of grits or a pot of polenta, cornmeal may just be the most powerful player in the pantry.

Cake artists attempt to recreate singer-songwriter Lady Gaga's iconic moments in cake form.

A gingerbread house-making party; pistachio cinnamon stars and gingerbread cookies; sugared spicy almonds; Gesine's centerpiece is a chocolate Yule log with a gingerbread ax topper that knocks her guests off their feet.

Gesine stitches together a menu of small appetizers and simple finger foods for her knitting club; cheese puffs and steak hand pies; for dessert, she makes a beautiful charlotte royale ice cream cake along with homemade caramels.

The world goes topsy-turvy for the contestants when wine gets poured into their upside-down cakes; the surprise ingredient of seeds plants wild ideas for the bakers and fakers in the second round.

The competition gets more complex during the parfait challenge, as velvety parfaits must mingle with earthy beetroot; bakers and fakers feel the wrath of the judges during the grape challenge.

A university marching band recognizes a star performer with a bass drum cake he can actually wear; a growing family celebrates a baby shower with a parade of six elephant cakes; a giant birthday party cake brings smiles.

The Texas Cowboy Hall of Fame commemorates a historic location with a full-size saddle cake; a groom's cake includes a replica of his boat; the Dallas Farmers Market receives cakes that look like fresh fruits and vegetables.

An octagonal cake telescopes into five tiers at the press of a button; a groom obsessed with the Mustang from the movie "Gone in 60 Seconds" requests a replica cake with working headlights; a groom's cake looks like his trusty barbecue smoker.

Something unexpected pops out of a very special cake for a mariachi celebration; Dinosaur World celebrates the 25th anniversary of the movie "Jurassic Park" with a gigantic dinosaur cake that captures an iconic scene from the film.

Renowned pastry chef, master chocolatier and entrepreneur Steve Hodge works with beloved design guru Tiffany Pratt to reinvigorate North American bakeries on the brink of losing it all.

At Bread and Batter, a family-run Filipino bakery, Mom Tess and Daughter Erin struggle with organization and leadership; Steve helps the family resolve their tension, add new items to their menu and stay true to their Filipino roots.

Three chefs bring their signature dish in the Wildfire Round; in the Crossfire Round, it's stout versus IPA.

Three chefs are fired up and ready to grill up their signature dish; it's Shiraz versus Cabernet Sauvignon in the battle of the reds; the chefs transport the judges to flame-kissed destinations with their grilling getaway feasts.

John visits the birthplace of North American izakaya; John chows down on some St. Louis barbeque; in Philadelphia, John checks off meat pies from his list.

In New Orleans, John devours a fried bologna sandwich and a collard green melt; John checks out some farm-to-table seafood and hand-rolled pasta in Vancouver; John visits a meat-centric restaurant in Hamilton, Ont.

John tests out a hot pink beef hollandaise sauce in Calgary; John learns how to make smoked meat in St. Louis; John visits an apple orchard in Caledon, Ont.

John learns all about meat at a fried chicken joint in Whitby, Ont.; John feasts on East Indian food in Calgary; John experiences an ultimate hot dog in Houston.

John heads to New Orleans to check off a high-class Louisiana brunch from his list; in Alberta, John tries Albertan beef and learns how to cook prime rib; John tries some Viet-Cajun cuisine in Houston.

In San Diego, John gets stoked over a post-surf snack spot's stacked bacon cheeseburgers; John meets the chef responsible for the 100-mile menu in Vancouver; John meets the enchilada queen in Houston, Texas, and checks tex-mex off his bucket list.

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

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

Doughnuts.

Cooking with won ton skin. With Alton Brown.

Alton dives into the mysterious world of chocolate. With Alton Brown.

Alton ponders the mythology of chili.

Eddie Jackson shows off a full day of Thanksgiving eats, including turkey, homemade pies and irresistible sides.

Eddie Jackson explores Asian cuisine.

There's not much more to miss than college football, parties, and the food; no matter the time, day or night, you can always find some of the best bites around to satisfy campus cravings.

We all have those days where all we crave are the most over-the-top dishes; the kind of dish you only get when treating yourself because they are so big and rich you can barely finish them off.

Cake artists attempt to recreate singer-songwriter Lady Gaga's iconic moments in cake form.

A gingerbread house-making party; pistachio cinnamon stars and gingerbread cookies; sugared spicy almonds; Gesine's centerpiece is a chocolate Yule log with a gingerbread ax topper that knocks her guests off their feet.

Gesine stitches together a menu of small appetizers and simple finger foods for her knitting club; cheese puffs and steak hand pies; for dessert, she makes a beautiful charlotte royale ice cream cake along with homemade caramels.

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

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

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

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

From classics like Alex Guarnaschelli's tomato pie to amazing combos like Alton Brown's Crab Rangoon Pizza, this is the definitive guide to comfort food; Bobby Flay shares his world-famous burger recipe, and Alton makes pizza on the grill.

Tips for buying, storing, cooking and serving cheese. With Alton Brown.

Alton uncovers the complexities of melons.

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

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

From classics like Alex Guarnaschelli's tomato pie to amazing combos like Alton Brown's Crab Rangoon Pizza, this is the definitive guide to comfort food; Bobby Flay shares his world-famous burger recipe, and Alton makes pizza on the grill.

Doughnuts.

Cooking with won ton skin. With Alton Brown.

Alton dives into the mysterious world of chocolate. With Alton Brown.

Alton ponders the mythology of chili.

Eddie Jackson shows off a full day of Thanksgiving eats, including turkey, homemade pies and irresistible sides.

Eddie Jackson explores Asian cuisine.

There's not much more to miss than college football, parties, and the food; no matter the time, day or night, you can always find some of the best bites around to satisfy campus cravings.

We all have those days where all we crave are the most over-the-top dishes; the kind of dish you only get when treating yourself because they are so big and rich you can barely finish them off.

Red Hook Lobster Pound in New York City; Yolk's in Vancouver; Kargi Gogo in Portland, Oregon; Nosh Truck in Seattle, Washington.

Street food from Fins on the Hoof in San Francisco; Mainely Burgers in Portland; Funguyz in Seattle; Hey PB&J in Denver.

Dougie Dog Diner in Vancouver; Taim Mobile in NYC; Fugu Truck in Boston; Camion Au Pied De Cuchon in Montreal.

Koja in San Francisco, California; Landry & Filles in Montreal, Quebec; Cod Squad in Boston, Massachussetts; Grilled Cheese Grill in Portland, Oregon.

Frankie's Fettuccini Truck in Toronto, Ontario; "That Food Truck" in Columbus, Ohio; Quiero Arepas truck in Denver, Colorado; Adam's Grub Truck in San Francisco.

The Spartan Pizza trailer in Austin, Texas; St. Viateur Bagel truck in Montreal, Quebec; Garden Creamery truck in San Francisco, California; Paddy Wagon truck in Columbus, Ohio.

Urban Smoke Truck in Toronto; Old World Truck in San Francisco; Chaud Dogs in Quebec; The Coop in Columbus.

Noah Cappe visits the Alaska State Fair; tries some local fresh seafood and state secrets, including the Sasquatch Sandwich; Noah discovers that mornings are brighter when the day starts with Country Breakfast Tots and Peach Fritter Funnel Cake.

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.

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.

South Florida Garlic Festival in Lake Worth, Florida; claw cake burger and mojo pork pockets; toasted garlic donuts; America's favorite ballpark snack at the National Peanut Festival in Dothan, Alabama; fair food classics with a peanutty twist.

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.

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.

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.

Andrew Zimmern celebrates can't-miss local favorites in Cincinnati, Ohio, including pork schnitzel, goetta and Cincinnati chili.

Andrew Zimmern shares the best of Oklahoma City; prime T-bone steaks, chicken fried steaks and burger patties mashed with a heaping helping of onions; the local chili is loaded with beef; beef bone-infused broth used to make pho.

Adam visits Phoenix for a 2-foot-long hotdog with the works; the Ultimate Slider Challenge at Chompie's.

Adam heads to Boulder, CO for mile-high pizza, bacon pancakes and the biggest wing challenge yet at the West End Tavern.

Deep-fried pork chops; churrasco steak sandwich; a nine-pound steak platter; Restaurant Raices and El Churry.

Adam visits historic Richmond, Virginia for the best barbecue, battleship size sandwiches and for the Stupid Wings Challenge.

A whole pig on a metal cross to cook over hot coals; the pig roast drippings fall into a potato-filled cast iron pan set over the hot coals; whole onions and squash are nestled directly in the embers.

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.

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

Bludso's Bar and Que in Los Angeles, where owner Kevin Bludso brings meat and heat to Tinseltown in a big way; Kevin loads up his massive smoker with brisket, pork ribs, and chicken to cook low and slow in oak and pecan smoke.

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

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

From classics like Alex Guarnaschelli's tomato pie to amazing combos like Alton Brown's Crab Rangoon Pizza, this is the definitive guide to comfort food; Bobby Flay shares his world-famous burger recipe, and Alton makes pizza on the grill.

Andrew Zimmern celebrates can't-miss local favorites in Cincinnati, Ohio, including pork schnitzel, goetta and Cincinnati chili.

Andrew Zimmern shares the best of Oklahoma City; prime T-bone steaks, chicken fried steaks and burger patties mashed with a heaping helping of onions; the local chili is loaded with beef; beef bone-infused broth used to make pho.

Exploring Madrid for baby pig heads, organ omelets and duck liver jewelry.

Andrew harvests ancient sea salt, roasts a sheep's head and fishes the wild waters in Senegal's West African culture.

Andrew Zimmern shows love for Parisian cuisine, from steak frites and croissants to macarons and crepes; then, he explores dishes that have stood the test of time in London, including traditional Yorkshire pudding and fish 'n' chips.

Making sandwiches for children. With Alton Brown.

Soup that children will love. With Alton Brown.

Exploring Madrid for baby pig heads, organ omelets and duck liver jewelry.

Andrew harvests ancient sea salt, roasts a sheep's head and fishes the wild waters in Senegal's West African culture.

Andrew Zimmern shows love for Parisian cuisine, from steak frites and croissants to macarons and crepes; then, he explores dishes that have stood the test of time in London, including traditional Yorkshire pudding and fish 'n' chips.

Adam visits Phoenix for a 2-foot-long hotdog with the works; the Ultimate Slider Challenge at Chompie's.

Adam heads to Boulder, CO for mile-high pizza, bacon pancakes and the biggest wing challenge yet at the West End Tavern.

Deep-fried pork chops; churrasco steak sandwich; a nine-pound steak platter; Restaurant Raices and El Churry.

Adam visits historic Richmond, Virginia for the best barbecue, battleship size sandwiches and for the Stupid Wings Challenge.

A whole pig on a metal cross to cook over hot coals; the pig roast drippings fall into a potato-filled cast iron pan set over the hot coals; whole onions and squash are nestled directly in the embers.

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.

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

Bludso's Bar and Que in Los Angeles, where owner Kevin Bludso brings meat and heat to Tinseltown in a big way; Kevin loads up his massive smoker with brisket, pork ribs, and chicken to cook low and slow in oak and pecan smoke.

John heads to Irvine, California to check spaghetti grilled cheese off his bucket list; in New Orleans, John gets a taste of Beyoncé's favourite fried chicken; John heads to rural Nova Scotia to try food from an authentic sugar shack.

In Dartmouth, N.S., John tries a crobster roll and scallops; John tries the biggest pizza slice he's ever seen in Scarborough; in Louisiana, John chows down on authentic Creole cuisine.

John hits up a fish-and-chip spot in Dartmouth, N.S.; in Montreal, John parties like its 1599; John jets to Los Angeles to try some fusion Chinese comfort food.

John visits the tiki-crazy San Diego, where he's looking for a bucket list-worthy island feast; John learns about Halifax's official food; John sinks his teeth into authentic Jamaican ackee and saltfish in Toronto.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

TV show host/comic John travels across North America checking out drool-worthy dishes and must-see culinary stops.

Tanya needs Steve's help to save her bakery cafe, Steve shows her how to raise her sales by creating new products with local ingredients.

Self-taught Felicia has expanded her successful home-based cake business into a full-scale Toronto bakery, but the customers just aren't coming; she needs Steve's help to gain the professional baking skills she didn't learn online.

Cilantro pesto pasta salad; sweet corn summer gazpacho; chilled "Beet" the Heat Soup; iced coffee; no-bake s'mores; frozen blueberry daiquiri.

Prosciutto-wrapped chicken breast; burrito and spring rolls; mastering the art of gift wrapping; horizontal chicken shawarma wrap, cookbook author Nikki Dinki stops by to make zucchini taco wraps; an Engaged But Cantaloupe cocktail.

Ree Drummond cooks budget-friendly food for entertaining, including French beef bourguignon, salmon cakes, fried olives and toasted coconut puddings.

Ree Drummond cooks make-ahead savory, sweet and sippable items for brunch parties, including French onion frittata, a one-pan lemon blueberry French toast casserole, glazed cherry almond rolls and a spicy Tex-Mex Bloody Mary.

Ree Drummond makes triple chocolate mini muffins, shortcut chocolatey biscuit donuts, homemade peanut butter cups, and a mocha dalgona.

Ree Drummond previews the food she's making for her son's big game watch party; she makes retro favorite oatmeal pies, cheesy ground beef tacos, mash-up cheesesteak sliders, and jalapeno ranch potato skins.

The lasagna challenge present twists as contestants must incorporate a surprise ingredient in their dishes; round two's surprise ingredient, doughnuts, challenges the remaining cooks to blend sweet and savory.

The contestants must utilize syrup as the surprise ingredient in the surf and turf challenge and work chips into a winning dish in round two.

Professional and amateur cooks must utilize beer in a clash of the sandwiches; in round two, the surprise ingredient of muffins challenges the contestants to avoid a crummy result.

The pros and the amateurs alike must decide how to incorporate onions into their pancake dishes; in round two the surprise ingredient of grapes leaves one contestant feeling sweet and others sour.

In round one, things get twisted as the competitors are challenged to incorporate pretzels into their chicken wing dishes; the second round competitors fight for the ultimate prize by working with mint.

Andrew Zimmern explores the neighborhoods that make Chicago a culinary treasure trove, from handcrafted burgers in the West Loop to street-style tacos in Wicker Park and barbecue chicken served up in Bronzeville.

Andrew Zimmern shares a tour of the Iowa State Fair; fresh, locally grown sweet corn, baked sausage cavatelli and Dutch letter pastries; sandwiches like fried pork tenderloin, loose ground beef and the Italian Gizmo.

Alex asks four chefs to produce protein style plates; for the second stakeout, the competitors must create family style platters for judges Stephanie Boswell and Joe Sasto; the two finalists are tasked with creating tiny bites.

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

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

Pudding secrets.

Alton designs the perfect stuffing.

Alex asks four chefs to produce protein style plates; for the second stakeout, the competitors must create family style platters for judges Stephanie Boswell and Joe Sasto; the two finalists are tasked with creating tiny bites.

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

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

The lasagna challenge present twists as contestants must incorporate a surprise ingredient in their dishes; round two's surprise ingredient, doughnuts, challenges the remaining cooks to blend sweet and savory.

The contestants must utilize syrup as the surprise ingredient in the surf and turf challenge and work chips into a winning dish in round two.

Professional and amateur cooks must utilize beer in a clash of the sandwiches; in round two, the surprise ingredient of muffins challenges the contestants to avoid a crummy result.

The pros and the amateurs alike must decide how to incorporate onions into their pancake dishes; in round two the surprise ingredient of grapes leaves one contestant feeling sweet and others sour.

7-year-old Penelope's cake design is a combination of music, butterflies, and the colour pink.

Sadie designs the ultimate ballerina birthday cake.

Cake makers Stacey and Umie put their skills to the test to complete a giant "derp" face emoji.

Umie and Adjoa must find a way to turn their cakes into Alex's favorite dessert, doughnuts.

A synchronized swimmer designs a swimming cake, complete with mermaids.

Bakers Trish and Adjoa strive to bring Ella's very special soccer cake to life for her 11th birthday.

Mark caters the wedding of one of his own, but he may have to trade a tuxedo for chef's whites.

Catering a wedding in a furniture store poses unique challenges for Mark and his team.

Mark has his hands full with a two-day event at Fallsview Casino Resort.

Mark has little time to prepare for the second night's dinner for 1,200 people.

Guy Fieri sends Noah Cappe to Paducah, Kentucky, where he'll meet up with Aarti Sequeira and Joe Sasto; they dive into the local food scene, tasting everything from BBQ and BLTs to seafood and vegan fare in their search for best local offerings.

Guy Fieri challenges Noah Cappe to travel to Newport, Rhode Island, with Tiffani Faison and Shota Nakajima; they taste everything from chowder and noodles to burgers and biscuits in order to find the best culinary offering around.

Andrew Zimmern visits Vancouver; Box crab and bull kelp; blood sausage made with pig heads; a tuna cannery.

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

Andrew visits the home of country, Nashville, Tenessee; Hot chicken, dry ribs and grilled Sandhill crane.

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

Bacon makes a glorious appearance in the first round; in round two, the remaining contestants put their skills to the test in the battle of the cherries.

In the first challenge the pros and amateurs must use pies as the surprise ingredient; the remaining cooks must utilize campfire treats in their dishes.

The pros and amateurs must prepare chowder with carnival treats; Richard Blais and Monti Carlo attempt to undress the cons in the second round as they try to use the surprise ingredient of salad dressing.

Frozen vegetables must be used to create a winning dish; the secret ingredient of cocktails keeps the judges drunk with power.

Cooks deconstruct pizza to accent parmesan-inspired dishes; pros try to separate themselves from the home cooks as they create masterpieces from deli food; judges Anne Burrell and Alex Guarnaschelli.

Minutes away from desert trails, mountains and limitless outdoor adventures, Andrew highlights the delicious and iconic foods of Salt Lake City; classic dishes include a pastrami burger, steak tips with mole and Utah scones.

From Japanese hot pots and hand-crafted lasagna to ice cream made from locally sourced ingredients, Andrew explores San Francisco's culinary history and diversity for a second time.

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

Adam takes on the Acme Oyster challenge with 180 oysters; massive Po' boys at Mother's restaurant; succulent seafood.

Cake artists attempt to recreate singer-songwriter Lady Gaga's iconic moments in cake form.

Baking a perfect loaf of bread. With Alton Brown.

Carrots.

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

Adam takes on the Acme Oyster challenge with 180 oysters; massive Po' boys at Mother's restaurant; succulent seafood.

Cake artists attempt to recreate singer-songwriter Lady Gaga's iconic moments in cake form.

Bacon makes a glorious appearance in the first round; in round two, the remaining contestants put their skills to the test in the battle of the cherries.

In the first challenge the pros and amateurs must use pies as the surprise ingredient; the remaining cooks must utilize campfire treats in their dishes.

The pros and amateurs must prepare chowder with carnival treats; Richard Blais and Monti Carlo attempt to undress the cons in the second round as they try to use the surprise ingredient of salad dressing.

Frozen vegetables must be used to create a winning dish; the secret ingredient of cocktails keeps the judges drunk with power.

Polynesian fare-gone Southern at Atomic Tiki; duck confit fried rice; mind-blowing bread pudding made from award-winning biscuits.

The secret behind mouthwatering fried chicken; a former speakeasy that offers late-night diners a tempting flight of savory waffle cones; Crave Dessert Bar for their best-selling flaming molten lava cake.

Jordan Andino travels to Washington, D.C., for a truly capital late-night experience; a cheesy pimento burger at EatBar; a Hong Kong sweet treat at Tiger Fork; the famous Porchetta Sandwich at The Passenger.

Korean Tacos and a surprise sweet at Moonshine 152; beer-infused Chicago-style corn dogs; late-night, crowd-pleasing nachos; a secret burger is so mysterious, it's not even on the late-night menu.

Jordan Andino heads up Canada's east coast to check out Halifax, Nova Scotia; one of the best grilled cheese sandwiches he's ever had; a mix of Chinese and Mexican dishes; a dessert place so secret he'll need a password to get in; peanut butter pie.

Colombian cuisine at Super Rico Colombian Bistro; Southern food with a meat-free twist; BBQ Pulled Jackfruit sandwich; doughnut-burger mashup known as the Cronie Burger.

Sirloin filet is on the menu in the Crossfire Round; the judges enjoy a farm to fork bounty in the Feast of Fire.

Three chefs enter the arena in the Wildfire Round; in the Crossfire Round, it's steak versus pork; In the Feast of Fire, the judges are served steakhouse feasts.

Scott is the Bread Baron of Airdrie and he's crushing his sourdough game, but his staff is running amok and he is $300,000 in debt.

Vikki, an ambitious millennial has taken over The Lighthouse Bakery, a beloved neighborhood bakeshop in Victoria, BC; she's in over her head trying to make ends meet; she needs Steve's help to unleash her inner creativity.

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

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

Alex Guarnaschelli gives culinary challenges to four chefs who specialize in savoury cooking; the theme for the first stakeout is Hawaiian Luau.

The competing chefs search for the right ingredients to make fries; the chefs put their best fruit forward as Alex Guarnaschelli asks them to make a fruit-centric dish.

Three chefs specializing in noodles and hailing from New York, California and New Jersey meet host Eric Adjepong in the arena for their chance to knock Chef Alex Guarnaschelli out of the competition.

Alex Guarnaschelli and Eric Adjepong sit down to revisit masters of Italian cooking from New York, Florida and New Jersey; judges Antonia Lofaso and Evan Funke determine if one of these Italian experts has the chops to beat Alex in her own arena.

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.

Andrew travels to Ho Chi Minh City, Vietnam and while hitting the city streets at night, he feasts on sucking snails and duck tongues and on the outskirts of town he hunts for rice field rats, and gets a taste of farm-raised porcupine.

Andrew Zimmern highlights the legendary cuisine of Boston, from New England clam chowder to Boston cream pie to Parker House rolls; New York City takes the spotlight with mile-high pastrami sandwiches, bagels and lox, pizza by the slice, and more.

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

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

Alex Guarnaschelli asks four determined chefs to stake out and dish up a continental breakfast, followed by a melt-in-the-mouth dish; the final two chefs must keep their cool and keep it creamy to walk away a winner.

Alex asks four chefs to produce protein style plates; for the second stakeout, the competitors must create family style platters for judges Stephanie Boswell and Joe Sasto; the two finalists are tasked with creating tiny bites.

Alton makes gyros.

Alton Brown demystifies coq au vin.

Alex Guarnaschelli asks four determined chefs to stake out and dish up a continental breakfast, followed by a melt-in-the-mouth dish; the final two chefs must keep their cool and keep it creamy to walk away a winner.

Alex asks four chefs to produce protein style plates; for the second stakeout, the competitors must create family style platters for judges Stephanie Boswell and Joe Sasto; the two finalists are tasked with creating tiny bites.

Alex Guarnaschelli gives culinary challenges to four chefs who specialize in savoury cooking; the theme for the first stakeout is Hawaiian Luau.

The competing chefs search for the right ingredients to make fries; the chefs put their best fruit forward as Alex Guarnaschelli asks them to make a fruit-centric dish.

Three chefs specializing in noodles and hailing from New York, California and New Jersey meet host Eric Adjepong in the arena for their chance to knock Chef Alex Guarnaschelli out of the competition.

Alex Guarnaschelli and Eric Adjepong sit down to revisit masters of Italian cooking from New York, Florida and New Jersey; judges Antonia Lofaso and Evan Funke determine if one of these Italian experts has the chops to beat Alex in her own arena.

Mark takes on other chefs in the Gold Medal Plates Canadian Culinary Championships.

Four of Mark's chefs compete to create the perfect pork dish to be added to the menu at North 44.

Grammy-award winning artist and an exclusive fashion show, Hugo Boss Canada.

Challenges of catering; space, distance and, weather.

Chef Mark McEwan tries his hand at the grocery business.

Chef Mark McEwan tries his hand at the grocery business.

Chef Mark McEwan tries his hand at the grocery business.

Jaimz has designed a birthday cake inspired by his current obsession: Greek Mythology.

Aiden is dreaming up a cake featuring an edible version of himself playing soccer on a trampoline.

Taylor and Lindsay need to shoot for the moon if they want cakes that are truly out of this world.

Wendy and Kristen compete to bring Mia's cake to life, including a gravity-defying candy jar.

Monja and Adjoa try to incorporate three boys' very different designs.

Jane and Taylor work to create Leila's dream cake of geodes and peacocks.

Wendy and Ashna work to create Piper's dream cake of unicorns and space.

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

Andrew explores the charismatic city of Cork, Ireland, where fertile land and an expansive coastline make it a food lovers' haven; locals line up for traditional favorites and artisanal delicacies like Irish stew and drisheen.

Ree Drummond celebrates the food she remembers from her grandma's house, making retro Salisbury steak in gravy, skillet scalloped potatoes and green beans; for dessert, she makes a go-to apple crisp.

Ree Drummond dishes up new favorites that add wow to weeknights, including a new take on cheeseburger sliders, a quick skillet of rigatoni with broccolini and sausage, an easy tomato pie, and pretzel-crusted chicken strips.

Ree Drummond starts her day with quick and easy breakfasts, including mini-bagel sandwiches, double chocolate chip pancakes, a "Mean Green Scramble" and cinnamon sugar English muffins.

Ree Drummond whips up dishes that can't go wrong, including chocolate sheet cake with vanilla bean frosting, stuffed peppers, simple Tex-Mex chicken spaghetti, and whiskey pot roast.

Throwing out the recipe rulebook to make fun, innovative dishes; Sunny Anderson makes an easy lobster tail mac and cheese; Jeff Mauro does the unthinkable with a frozen-to-pan steak; Katie Lee Biegel breaks baking rules with a do-nothing cake.

The hosts trade places and cook dishes in each other's style; Geoffrey Zakarian stacks an egg sandwich with tomato jam for Sunny Anderson while she mixes a gin and juice spritzer; Katie Lee Biegel makes a salad that represents her fellow hosts.

Alex Guarnaschelli asks four determined chefs to stake out and dish up a continental breakfast, followed by a melt-in-the-mouth dish; the final two chefs must keep their cool and keep it creamy to walk away a winner.

Alex asks four chefs to produce protein style plates; for the second stakeout, the competitors must create family style platters for judges Stephanie Boswell and Joe Sasto; the two finalists are tasked with creating tiny bites.

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

Andrew explores the charismatic city of Cork, Ireland, where fertile land and an expansive coastline make it a food lovers' haven; locals line up for traditional favorites and artisanal delicacies like Irish stew and drisheen.

"The Kitchen" gets heated with kicked-up, spicy recipes; Sunny wakes up her taste buds with Easy Breakfast Quesadillas; Geoffrey Zakarian puts a blazing twist on Harissa Shrimp Scampi; Katie Lee Biegel gets fiery with Buffalo Chicken Nachos.

Ree Drummond celebrates spring with an angel food cake with rosé berries, an easy mushroom and asparagus oven risotto, a crisp and gooey spring grilled cheese, and mini cauliflower pizzas.

Ree Drummond shares perfectly portioned meals for two; she has one-pan Apple Cider Pork Chops, speedy Easy Corn Pasta, extra comforting Meatloaf Patties and a shortcut side of Instant Cheesy Mash that's good enough for company.

Various types of rice.

Leafy greens.

"The Kitchen" gets heated with kicked-up, spicy recipes; Sunny wakes up her taste buds with Easy Breakfast Quesadillas; Geoffrey Zakarian puts a blazing twist on Harissa Shrimp Scampi; Katie Lee Biegel gets fiery with Buffalo Chicken Nachos.

Ree Drummond celebrates spring with an angel food cake with rosé berries, an easy mushroom and asparagus oven risotto, a crisp and gooey spring grilled cheese, and mini cauliflower pizzas.

Ree Drummond shares perfectly portioned meals for two; she has one-pan Apple Cider Pork Chops, speedy Easy Corn Pasta, extra comforting Meatloaf Patties and a shortcut side of Instant Cheesy Mash that's good enough for company.

Ree Drummond celebrates the food she remembers from her grandma's house, making retro Salisbury steak in gravy, skillet scalloped potatoes and green beans; for dessert, she makes a go-to apple crisp.

Ree Drummond dishes up new favorites that add wow to weeknights, including a new take on cheeseburger sliders, a quick skillet of rigatoni with broccolini and sausage, an easy tomato pie, and pretzel-crusted chicken strips.

Ree Drummond starts her day with quick and easy breakfasts, including mini-bagel sandwiches, double chocolate chip pancakes, a "Mean Green Scramble" and cinnamon sugar English muffins.

Ree Drummond whips up dishes that can't go wrong, including chocolate sheet cake with vanilla bean frosting, stuffed peppers, simple Tex-Mex chicken spaghetti, and whiskey pot roast.

Throwing out the recipe rulebook to make fun, innovative dishes; Sunny Anderson makes an easy lobster tail mac and cheese; Jeff Mauro does the unthinkable with a frozen-to-pan steak; Katie Lee Biegel breaks baking rules with a do-nothing cake.

The hosts trade places and cook dishes in each other's style; Geoffrey Zakarian stacks an egg sandwich with tomato jam for Sunny Anderson while she mixes a gin and juice spritzer; Katie Lee Biegel makes a salad that represents her fellow hosts.

Anna shows how fudge can be enjoyed on its own, or an element in a dessert with three recipes.

Anna prepares three classic breakfast treats.

Anna shares three of her favourite recipes for cream pie.

Bakes up some delicious tea cakes; treats include scones, tea cookies and sweetie cakes-all small enough to fit on a saucer.

Exploring the world of syrupy desserts; how to make classics from Quebec, Greece and Italy.

Secrets to silky, rich truffles; the principles behind truffle making; creating some decadent chocolate desserts.

Baking savoury pastries; Greek spanakopita, Argentine beef empanadas and Croatian cheese burek.

Jordan heads to Calgary, Alberta, where he experiences authentic tacos, chef Mike Pigot's weekly wing specials at Home and Away, a menu of Korean small plates, and a sweet and salty dessert.

Colorado-inspired appetizers, including elk lettuce wraps and salmon tostadas; a Lamb Loco Moco hamburger for dinner at Euclid Hall; Humble Pie, where homemade pies and milkshakes collide.

Jordan Andino is in Milwaukee to sample the city's cheesiest offerings, including a beer cheese-laden Wisco Burger, a cheesy spin on a classic dessert and the best sausages in the city.

Jordan Andino checks out the food scene after dark in San Antonio, where his first stop is The Hoppy Monk for rabbit barbacoa tacos; Texas-style fried chicken with plenty of inventive twists; a sweet dessert at Toro Kitchen and Bar.

Jordan Andino starts his night in Philadelphia at the Taproom on 19th, learning the secrets behind the city's most popular wings; meatloaf unlike any other; a Mexican-style, brownie-laden sundae at La Calaca Feliz.

Coconut crab buns at Dullboy in Jersey City, N.J.; Filipino-style short ribs; the biggest bread pudding and a bit of local history at the Antique Bar & Bakery in Hoboken, N.J.

Tex-Mex eats with rock 'n' roll style; a Japanese salmon dish that is a great way to end any night; a sweet slice of the islands at Laylow Brewery, where Young Animal makes dessert with Trinidadian flair.

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

Host Lorraine Pascale and judges Robert Irvine and Daphne Oz dangle the $10,000 prize like a carrot on a stick when carrot cake must be freshened up with lime in the first round.

During the first battle, some contestants make elegant desserts while others take a pie to the face as they try to incorporate tropical fruit in their cream pies; judges Aarti Sequeira and Zac Young attempt to spot fakers during an almond challenge.

Larger-than-life cowboy boots have one baker stepping out of her comfort zone to wow a rancher for his surprise birthday party; sculpting the perfect fondant-free buttercream Mexican dress cake; ocean-themed wedding with a scuba tank groom's cake.

A groom's cake with a "Game of Thrones" theme isn't complete without a sculpted ice dragon and an intricately carved Iron Throne; the ultimate block party celebrates Chinese New Year with a smoking, over-the-top cake.

Frosted Art Bakery artists roll up their sleeves to create a five-foot alligator cake; Society Bakery shows its appreciation for one of Dallas' finest with a police badge cake; Dylan Humphrey crafts a giant golf cart cake.

Wunderkind Dylan Humphrey builds a five-foot-tall oil derrick cake for a groom who works on an oil rig.

"The Kitchen" gets heated with kicked-up, spicy recipes; Sunny wakes up her taste buds with Easy Breakfast Quesadillas; Geoffrey Zakarian puts a blazing twist on Harissa Shrimp Scampi; Katie Lee Biegel gets fiery with Buffalo Chicken Nachos.