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 Olathe 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.

Healthy Joints for Life! Episode 1 of world-renowned orthopedist and longevity researcher Dr. Rich Diana's new series on healthy aging; learn about the real causes behind joint aging, and the promising new drug, supplement and therapy options.

MyMagnesiumTM ProClinical delivers 350 mg of highly absorbable magnesium plus clinically studied Shoden® Ashwagandha, vitamin D, Zinc, Boron, and antioxidant-rich organic blueberries—designed to support calm focus, steady energy, and deeper sleep.

If you have thinning hair or hair loss, Keranique can help regrow thicker, longer and fuller hair. Keranique is the number 1 hair regrowth system for women. Regain your confidence with beautiful, thicker and fuller hair in just 3 easy steps!

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Fran's Chocolates, a pioneer in the European style of artisan chocolate making and eminence in Seattle; Dahlia Bakery serves amazing cakes and donuts.

Perfect cookies with delicious fillings make for amazing cookie sandwiches.

A Seattle shop that imagines pies on sticks or in jars; a San Francisco baker who likes his pies on the spicy side; deliciously peculiar and uniquely down-home pies from New York City.

Golden Brown Delicious - the perfect way to describe the doughnuts at this new hotspot, Then Cupcakes Actually.

Doughnut seeds at the Doughnut Plant; French bistro creations at Lafayette; wafels at Wafels & Dinges.

Mini layer cakes at Cake Monkey Bakery in Los Angeles; pies at Tiny Pies in Austin, Texas; a twist on classic French pastries at Canele by Celine.

Courtnei pictures a luxurious, towering cake featuring icicles, jewels and a custom monogram, while her groom, G, prefers technical gizmos and an edible snow globe; cake designers must turn this couple's brewing winter storm into a winter wonderland.

Rosa and Chris are getting married and blending their two families together; Chris is looking for a cake that represents their three kids, while Rosa wants the glittery geode wedding cake of her dreams; three bakers take on the challenge.

Mike and Miranda are planning a carnival-themed wedding, an homage to their first date, but the cake design is still undecided; Mike wants a cake heavy on thrill rides, while Miranda wants classic romance like a tunnel of love.

Kirsten and Marcus are on the hunt for the perfect cake; Kirsten wants a winter-themed cake to go with the theme of the wedding; Marcus, on the other hand, wants the cake to reflect his love of engineering and technology.

A bacon, egg and cheese breakfast sandwich made on a sweet glazed doughnut; doughnuts loaded with barbecue brisket; doughnut burgers and doughnut French onion soup.

Hot lobster rolls and blue crab spaghetti get dressed in robes of butter at restaurants in Boston and New York; bakeries in San Francisco, Washington, DC and Atlanta bring butter to new heights in their flaky pastries.

A Hangover Burger at Austin's 1886 Café and Bakery; magical sea fare at The Surf Lodge in Montauk, N.Y.; a Key lime pie margarita at Southernmost Beach Café in Key West, Fla.

Extra-crispy fried chicken and clam chowder.

Crescendo's Finocchio Flower Power Pizza; Court Street Grocers' deli sandwich; La Vara's Spanish food; Pies-n-Thighs' fried chicken.

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

Meet the chef who brought the tradition of gastropubs over from England and experience her nose-to-tail cooking.

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

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

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

The best part of a fair isn't the rides, it's the food, and Eddie Jackson shares the best dishes from fairs across the country; from deep-fried delights to oversized desserts, these dishes have everyone coming back to the fair year after year.

Eddie Jackson hits a home run with his picks for the best game day foods; with these delicious dishes, everyone's a winner.

Eddie Jackson finds the most delectable, distinctive and to-die-for dessert dishes around; they have the power to take diners back in time, back home or even to places they've never been before.

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

Valerie Bertinelli and Duff Goldman meet the 12 kid bakers through portrait cakes with an edible photo on top and custom emojis that show off each baker's hobbies; the least successful baker goes home.

Valerie Bertinelli and Duff Goldman ask the kid bakers to honor the recess game of hopscotch by making blondie hopscotch puzzles; one baker will be hopping home.

Valerie Bertinelli and Duff Goldman challenge the kid bakers to work in teams to decorate their own bake sale booth and stock it full of their assigned sweets; the baker with the least successful desserts will have to pack up their booth and go home.

Valerie Bertinelli and Duff Goldman ask the remaining nine kid bakers to make colorful mosaic pies filled with cubes of gelatin suspended in creamy pie filling; the mosaic that cracks under pressure will be headed out the door.

Valerie Bertinelli and Duff Goldman meet the 12 kid bakers through portrait cakes with an edible photo on top and custom emojis that show off each baker's hobbies; the least successful baker goes home.

Valerie Bertinelli and Duff Goldman ask the kid bakers to honor the recess game of hopscotch by making blondie hopscotch puzzles; one baker will be hopping home.

Valerie Bertinelli and Duff Goldman challenge the kid bakers to work in teams to decorate their own bake sale booth and stock it full of their assigned sweets; the baker with the least successful desserts will have to pack up their booth and go home.

Valerie Bertinelli and Duff Goldman ask the remaining nine kid bakers to make colorful mosaic pies filled with cubes of gelatin suspended in creamy pie filling; the mosaic that cracks under pressure will be headed out the door.

Cardiologist Dr. Ernst von Schwarz, M.D. shows how to manage your blood pressure naturally and help protect your heart for life with My Best Heart.

Regain independence and enjoy greater mobility with the compact design and long-lasting battery of portable oxygen.

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

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A pie that's filled with macaroni and cheese; nachos with a Japanese twist; doughnuts filled with jelly and foie gras; a chocolate cupcake with bacon.

Feast at a Portland farm to table legend; dive into unique lobster rolls; stay at a resort serving innovative fare.

Balaboosta in NYC; Riff's Fine Street Food in Nashville; Cook's Torta in L.A.; Pecking Order in Chicago.

Authentic Thai dishes in Portland; a rolling rotisserie truck in San Francisco; coconut jam sandwiches in Los Angeles; a Belgian waffle to go in Portland.

The best Asian dishes.

The unique pubs.

Noah Cappe heads to the Houston Rodeo for their Cajun smoked tater; Noah visits the Clark County Fair in Nevada for some home cooking on a bun and goes back in time at the Medieval Fair of Norman, Okla., for the coronation of the crown cannoli.

Bacon and Bourbon Fest in Wellington, Fla.; Stuffed Crust Bacon-Za; Peanut Butter Pork Donuts that hit the sweet and salty spot; ThurtenE Carnival at Washington University in St. Louis, where he gets his fill of delicious school spirit.

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

Noah Cappe tackles the scooper bowl sundae at the Riverside County Fair and Date Festival in Indio, Calif.; he visits the Houston Livestock Show and Rodeo for the on-Pho-gettable burger and dines on royal treats at the Medieval Fair of Norman, Okla.

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.

Noah Cappe is in carnivore mode for the San Angelo Stock Show and Rodeo in Texas; from the Southwest Dog to the Show Hog, no one goes home hungry; a steak out in the form of the Spud Steak Sandwich; a midway mashup, the Apple Cheesecake Quesadilla.

Roger searches for the country's 15 best sandwiches while learning about sandwich techniques and the grand assortment of culinary delights one can place between two slices of bread.

The best combinations of eggs, gravy, breakfast meat and fried dough that make up the 12 greatest breakfasts in the country.

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

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.

Alton Brown talks up his favorite beef Wellington; Jamika Pessoa melts over buttery biscuits; Beau MacMillan says Tratto's pasta in Phoenix is worth waiting for; Duff Goldman is okay with waiting in line at this special hot chicken joint.

Martha Stewart shows off a beautifully perfect brioche in New York City; Alex Guarnaschelli's favorite lemon bars; Tregaye Fraser has a new take on an old classic in Atlanta.

Experiencing the famous French dip at Philippe's; the chicken and waffles at a local favorite called Roscoe's; discovering some of the best tacos in a truck; experiencing a crave-worthy chili dog that comes straight from a train.

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.

The Green Menace Wrap from the Pit Stop in Grand Rapids, Mich.; classic BBQ pork sandwich from Top Hat Barbecue in Blount Springs, Ala.

This cinematic documentary follows three Napa Valley wineries through a single harvest season, revealing the people, pressure, and legacy behind one of the world's most iconic wine regions.

Chef Bobby Flay faces off against challenger Michael Voltaggio; Mario Rizzotti, Karine Bakhoum and Hal Rubenstein are the judges.

Bobby Flay faces off against Hong Thaimee; judges Troy Johnson, Ree Drummond and Josh Ozersky.

Two teams of Iron Chefs skirmish in a big game day clash.

Spike Mendelsohn challenges Iron Chef Michael Symon.

Chef Bobby Flay faces off against challenger Michael Voltaggio; Mario Rizzotti, Karine Bakhoum and Hal Rubenstein are the judges.

Bobby Flay faces off against Hong Thaimee; judges Troy Johnson, Ree Drummond and Josh Ozersky.

Two teams of Iron Chefs skirmish in a big game day clash.

Spike Mendelsohn challenges Iron Chef Michael Symon.

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Trusted brand Jacuzzi Bath Remodel and interior designer Christina Hall share their secrets on how you can easily and affordably transform your bathroom into a gorgeous custom, safe, stylish space in 1 day! Call for a FREE quote & installation.

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Spiced raisin pancakes with rum-raisin cream cheese glaze; ham and cheddar pie with mixed greens tossed in apricot vinaigrette; everything hash brown cake with pickled red onions and green onion crème fraîche.

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

Bobby whips up unexpected waffle creations; cornbread waffles with ranch style eggs and cilantro crema; glazed waffle donuts; wine smoothie.

Meyer lemon ricotta crêpes with candied almonds; frittata with thyme roasted potatoes; smoked mozzarella and tomato-basil pesto; cream cheese pancakes with cherries jubilee syrup.

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

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

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

Delicacies that Duff, Tyler Florence and Sandra Lee wish they had thought of.

American classic burgers ranging from lamb to the original.

Food Network stars share their favorite snacks.

Coconut gold bars; traditional fruit cake; Rose Petal Petit Fours; bacon.

Giada, Duff and Sandra share their favorite sweets.

Two Southern California barbecue joints that serve smoked meat; a husband-and-wife team running a pop-up restaurant called Moo's Craft Barbecue; Texas brisket and pork butt for tasty tacos; Mexican street corn and coleslaw with tequila.

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

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 meets Chef Ben Ford in Tarzana for a unique style of clambake using a wine barrel as the cooking vessel; Roger meets Francisco Paco Perez in Chula Vista for traditional Mexican barbacoa which is whole lamb cooked in an underground brick pit.

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

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

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.

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

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

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

Andrew Zimmern gets a whole new taste of Alaska's Inside Passage. Fresh sea cucumbers; salmon eggs; fish heads.

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

Casey Webb sails to Philadelphia to tackle the epic Classic Whale Challenge, a 13-pound bagel sandwich stuffed with cream cheese, nova salmon, whitefish, tomatoes, and onions.

Casey Webb travels to Seattle where he climbs a Mount Fuji-sized burger and takes on seven terrifyingly spicy Buffalo wings that have defeated over 5,000 challengers.

In Savannah, Ga., Casey Webb dines on some of the city's best fried chicken, a low-country seafood boil and a four-pound pulled pork sandwich known only as the Pigzilla.

Casey Webb travels to Milwaukee for some epic Brew City eats, including a pitcher-sized Bloody Mary garnished with a whole chicken and a four-and-a-half-pound Reuben sandwich challenge.

The owners of J. Willy's Bar and Grille are $1.2 million in debt and contact chef Gordon Ramsay in hope that he can help give them a fresh start; Gordon brings in fresh ingredients and teaches the inexperienced cooks how to make various dishes.

Chef Ramsay tries to help a husband and wife with their restaurant that is losing money due to a lack of clientele and a head chef who isn't concerned with quality.

Chef Gordon Ramsay works his magic on a New York state eatery that has been renovated but still has horrible service and food.

When Gordon visits a Westhampton, N.Y., restaurant where the head chef, the owner's son, makes everyone unhappy, he makes drastic changes that could affect the family forever.

The owners of J. Willy's Bar and Grille are $1.2 million in debt and contact chef Gordon Ramsay in hope that he can help give them a fresh start; Gordon brings in fresh ingredients and teaches the inexperienced cooks how to make various dishes.

Chef Ramsay tries to help a husband and wife with their restaurant that is losing money due to a lack of clientele and a head chef who isn't concerned with quality.

Chef Gordon Ramsay works his magic on a New York state eatery that has been renovated but still has horrible service and food.

When Gordon visits a Westhampton, N.Y., restaurant where the head chef, the owner's son, makes everyone unhappy, he makes drastic changes that could affect the family forever.

H2O HD Dual Buff 8-1 Steam Cleaner All in one Steam Mop, Floor Polisher and Scrubber, Lightweight, Fast, Powerful & Completely Chemical Free.

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Tiffani invites Bill Bellamy and Nicole Sullivan over for a game day feast; pulled pork sandwiches with Brussels sprouts slaw; a refreshing and bubbly Summer Shandy; baked ginger wings and loaded baby baked potatoes.

Tiffani's mom friends, Vanessa Lachey and Bree Turner, share a cherry green tea cocktail and blueberry lemon scones topped with honey butter and blackberry jam; enjoy roasted beet salad and tea sandwiches.

Tiffani plans a special birthday bash for her husband, Brady; a tender brisket; corn salad with jicama and lime; her mother's special recipe of baked beans; naked carrot cake.

Tiffani prepares a meal for her husband and friends Matthew Lillard and Eric Close; serves the Ultimate Lux Burger with bacon and blue cheese with a side of beer-battered French fries; salted caramel snickerdoodle ice cream sandwiches for dessert.

Lasagna with pesto béchamel; antipasti bruschetta.

Really simple pizza dough; chopped chicken Caesar salad; decadent beet, bacon and herbed goat cheese flatbread; a calzone stuffed with three gooey cheeses; garlic knots.

Global street food; cemitas; sandwich makers bring the flavors of Bombay to the masses; Italian porchetta sandwich; curried chickpea doubles.

Caramelized onion and cheese bagel-swirl topped with a cream cheese and chive drizzle.

Kelsey visits Nitehawk Cinema where they serve gourmet food; herb-spiced popcorn; duck and dogs on a blanket; s'mores granola bites; cherry-lime-vanilla glacier.

Crusty buttery pull-apart rolls; sweet pecan cinnamon rolls drizzled with a gooey glaze; fresh lemon blueberry muffins; a flaky bacon, cheddar and chive biscuit.

Lola chips with blue cheese fondue; chipotle porky Joe sliders; crispy rock shrimp with lime.

Food cooked in cast iron pans; ground beef pie; blueberry cobbler.

Michael's favorite granola; grilled peaches with honey, yogurt and mint; poached eggs and crab English muffins; maple pecan bacon; Meyer lemon and basil fizz.

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

TGI Fridays' cheddar bacon potato skin appetizer turns into a chip; Mom Made Cheesy Mac; Granny Goose cheese puffs; chocolate-dipped cheesecake.

Alfonso Ribeiro gets the inside scoop on Tootsie's Caramel Apple Pops; Bissinger's Coconut Caramel Chocolate Bar; Tastykake's Cherry Sweet Rolls; watching Parla's Asiago Tortellini get its quadruple cheese filling.

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

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

Fiery hot chicken in Brooklyn; southern heavies that are actually light and healthy; a decadent southern Sunday brunch in Portland; a meat and three supper in Atlanta.

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

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

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

Bizarre Foods America visits the Big Easy where the food and the culture are a mix of Southern traditions and modern influence. Andrew eats stuffed pig stomach and smoked raccoon served with a side of live jazz.

Science behind what makes milk taste better; a traditional Serbian casserole made with lamb organs; emu testicles.

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

Andrew Zimmern makes a trip to the Ozarks where people are still living off the land and making the most of it by combining old traditions with new techniques.

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

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

Gordon Ramsay visits Giuseppe's, a family-run Italian restaurant in Macomb Township, Mich., that has a chaotic atmosphere in the kitchen and a lack of clientele; to spread word about the restaurant, Giuseppe's hosts a bowl-a-thon.

Chef Ramsay tries to revamp an Indian restaurant just steps away from his own New York restaurant.

Gordon makes serious changes to an Italian restaurant that is losing money; the police crash the party at the restaurant's reopening.

Chef Ramsay visits a restaurant that is going under due to imitation seafood and a lack of management; problems arise when the general manager seems more interested in socializing with clientele than keeping the restaurant in business.

Gordon Ramsay visits Giuseppe's, a family-run Italian restaurant in Macomb Township, Mich., that has a chaotic atmosphere in the kitchen and a lack of clientele; to spread word about the restaurant, Giuseppe's hosts a bowl-a-thon.

Chef Ramsay tries to revamp an Indian restaurant just steps away from his own New York restaurant.

Gordon makes serious changes to an Italian restaurant that is losing money; the police crash the party at the restaurant's reopening.

Chef Ramsay visits a restaurant that is going under due to imitation seafood and a lack of management; problems arise when the general manager seems more interested in socializing with clientele than keeping the restaurant in business.

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See how a drug-free patch is helping people find relief-without medication.

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

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Adam travels to Melton Mowbray for a famous pork pie, some traditional sweets, a chicken curry at an award-winning restaurant and a mac and cheese doughnut from a village eatery.

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

Noah Cappe takes on the Porter County Fair in Indiana, where a pile of locally sourced pork is served three ways in a single dish; Pizza on a Stick; the Carrot Funnel Cake; then Noah's off to the Eastern Idaho State Fair.

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

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.

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.

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

Noah Cappe enjoys the snacks at the State Fair Meadowlands in New Jersey, including the big dill stick, cheeseburger mofongo and a bacon chocolate churro; he tries surf and turf at RiverRink Fest Philadelphia and pizza dippers in medieval Oklahoma.

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

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.

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 searches for the country's 15 best sandwiches while learning about sandwich techniques and the grand assortment of culinary delights one can place between two slices of bread.

Lovely lakeshores and the most memorable lakeside dining spots in the United States.

Beer-soaked pulled pork with mac n' cheese; fried chicken; sweet chicken sausage in a spicy cheese sauce.

Diners dig into super-stacked bowls, including bowls of macaroni and cheese, comforting pasta creations, bold beef stew, and a chili with soul.

A beef, duck, pork dork; spicy beef patty between two mac and cheese buns; short rib burger topped with an egg and bacon.

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

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

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

Chef Johnny Hernandez cooks in an outdoor kitchen; Lamb Barbacoa; branzino wrapped in banana leaves; corn tortillas toasted on a clay griddle.

Roger Mooking meets two barbecue brainiacs, helps season a whole hog with Puerto Rican flavors, and then smokes it using coals made from pecan, hickory and cherry woods.

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.

Anthony eats a bowl of Ka Tieu at a local food market in Cambodia; a translation error nearly leaves Anthony bald.

Visiting Haiti, which still shows damage from the 2010 earthquake.

Tony cooks and dines with chef Ferran Adrià on the coast of Spain.

Roger Mooking meets two barbecue brainiacs, helps season a whole hog with Puerto Rican flavors, and then smokes it using coals made from pecan, hickory and cherry woods.

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.

Anthony eats a bowl of Ka Tieu at a local food market in Cambodia; a translation error nearly leaves Anthony bald.

Visiting Haiti, which still shows damage from the 2010 earthquake.

Tony cooks and dines with chef Ferran Adrià on the coast of Spain.

Healthy Joints for Life! Episode 1 of world-renowned orthopedist and longevity researcher Dr. Rich Diana's new series on healthy aging; learn about the real causes behind joint aging, and the promising new drug, supplement and therapy options.

Discover the hidden story of OmegaXL with John Walsh. He dives deep into the groundbreaking supplement that promises hope and relief for millions battling joint pain and inflammation.

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New Orleans-style jambalaya that brings Bourbon Street straight to Oahu; a juicy pulled pork sandwich and classic down-home kale salad, topped off with strawberry cream pie.

Chicken-fried steak in Vegas; Big Flippin' Pancake and Ooh La La Egg Sandwich in Los Angeles; Sweet Potato Spread and Rotisserie Pork Loin in Venice.

Bread pudding at Wildflour bakery; grilled salmon at Jay's Table; pork fries at Valley restaurant.

Pig face flatbread, ham hock cupcakes and fried gator; quail and dumplings, oyster roast, and fried chicken; catfish and collards, meat loaf and fried okra.

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.

In Cincinnati, Ohio, Ali hits the ground running with a fancy French puff pastry and goetta breakfast, before digging into a 5-way with Cincinnati-style chili; Ali enjoys lemon ricotta cake and devours a decadent whiskey barbecue bacon burger.

Ali dives into a delectable Portuguese sweet bread French toast; he then sinks his teeth into a classic meatball sub from a landmark Providence sandwich shop; then Ali gets his seafood on with a Quahog clam and chorizo.

Ali Khan is in Santa Barbara, Calif. Looking for the best deals for breakfast, lunch, dinner and a snack; he gets off to a pricey start with a bacon and egg breakfast sandwich on a buttery brioche that's worth every penny.

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

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

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

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

A whole smoked hog is getting the royal treatment with a marinade injection; a burger gets topped with smoked pulled pork, bacon, a stout barbecue sauce and beer mustard; a whole game hen sitting on a beer can.

A 17-layer reinvention of lasagna with pork, brisket, bacon and mac and cheese; a brew-pub takes Buffalo chicken and stuffs it into a scratch-made pierogi.

Michael Symon eats a spicy burger that ignites a four-alarm fire; chorizo-pineapple burger; cheesy grits with a pile of blood orange, and IPA-braised pork; a classic Reuben sandwich gets a smoky upgrade; spicy venison bologna.

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

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

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

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

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

Andrew 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.

Andrew explores the kaiseki multicourse meal and the comfort food obanzai of Kyoto, Japan.

Vegan delights with everything from berries and mint to donut sandwiches; Halva Tahini donut; Portuguese-style donuts fried and coated with sugar.

Sugar Mama's Bakeshop serves up sweet surprises, like chocolate malted milkshake cupcakes and shortbread unicorns with edible glitter; Churro Co. is giving churros decadent toppings like buttery popcorn sugar and vanilla ice cream.

Updating classic desserts; vegan cupcakes in Austin, Texas; resurrecting vintage cake recipes in Los Angeles.

Morgenstern's Finest Ice Cream in New York; Publican Quality Meats in Chicago; Fior di Latte in Colorado.

Rudy's Bakery and Café puts its own spin on classics like German chocolate cake; La Nueva bakery serves signature Uruguayan sandwich cookies; Norma's comes up with creations like the Frankencrispie: part brownie, part cookie and part cereal bar.

Sweet brunch specialties; Hawaiian flavors with Italian techniques to make frozen sweets; out-of-the-box dessert creations.

Jesse Palmers tasks the bakers with capturing that coastal vibe using beach drink trifles; when the sun starts to get too hot, the bakers create refreshing summer cream pies to avoid a scorching elimination.

For Father's Day, Jesse Palmer challenges the bakers to get fired up with grill pan desserts for Dad, complete with grill marks; June is also Pride Month for the LGBTQ+ communities, so the bakers celebrate with rainbow desserts.

Jesse Palmer celebrates Warner Bros. Pictures' film, "Barbie," by having the bakers make desserts inspired by her signature color, pink; the bakers aren't playing around when they create toy cakes that look like they belong in the Dreamhouse Kitchen.

Jesse Palmer takes the final three bakers on a wild ride as he challenges them to make three amusement park treats; the bakers roll out sparkler-studded Fourth of July parade float cakes for the "Summer Baking Championship" title and $25,000.

Jesse Palmers tasks the bakers with capturing that coastal vibe using beach drink trifles; when the sun starts to get too hot, the bakers create refreshing summer cream pies to avoid a scorching elimination.

For Father's Day, Jesse Palmer challenges the bakers to get fired up with grill pan desserts for Dad, complete with grill marks; June is also Pride Month for the LGBTQ+ communities, so the bakers celebrate with rainbow desserts.

Jesse Palmer celebrates Warner Bros. Pictures' film, "Barbie," by having the bakers make desserts inspired by her signature color, pink; the bakers aren't playing around when they create toy cakes that look like they belong in the Dreamhouse Kitchen.

Jesse Palmer takes the final three bakers on a wild ride as he challenges them to make three amusement park treats; the bakers roll out sparkler-studded Fourth of July parade float cakes for the "Summer Baking Championship" title and $25,000.

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Chef Brad Miller visits an Orange County food truck with a custom smoker on board; Brad tries classic Cajun dishes with a twist in Austin, Texas; in Los Angeles, Bard discovers an ice cream truck without a freezer.

Innovative spins on the classic grilled cheese sandwich; a veritable sushi bar on wheels with fresh tuna and wagyu beef; fresh funnel cake and ice cream to create a whole new dessert.

A food truck owned by an actual Italian prince, Prince Emanuele di Savoia; winning over locals with authentic handmade pastas, like bucatini with lemon sauce; Brad travels to Minneapolis.

A husband-and-wife-owned truck in Los Angeles that is winning over Californians with crêpes; a taste of Indian street food in North Carolina; a larger-than-life hot dog cart that's putting a delicious spin on the American classic.

Deep-dish pizza in Denver; a five-ham pig-out in Pittsburgh; a massive ice cream sundae in Massachusetts.

Cheesy charbroiled oysters dipped in butter; fresh beer-battered grouper; lobsters marinated in sweet garlic and white wine.

Coke marinated carnitas burrito; hot and cheesy lobster burrito; hot-sauce drenched and deep-fried catfish burrito.

Sampling the most creative concession stand fare at America's minor league stadiums; family-friendly joints serve pulled pork and shrimp nachos and a grilled Nutella, cream-cheese and banana sandwich with bacon.

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

Roger Mooking goes on a pub crawl to find 15 of the best dishes to go with any drink; chicken wings, nachos, sliders, apps and mains -- they're all here; chefs share insider tips and tricks for making the very best, tastiest bar fare.

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

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

Deep-fried treats of the carnival.

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

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

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.

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

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

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

Andrew is in Seville, Spain, enjoying long nights of communal drinking and eating cured Iberico ham, gazpacho and serranito pork sandwiches.

Andrew goes on a gastronomic tour of Las Vegas, from quail breast stuffed with foie gras and mouthwatering Wagyu steaks to classic veal Parmigiana and tantalizing Thai.

Michael Symon makes his way to the Garden State to see more than 40 teams compete over two days at the New Jersey Knoq-Out in Blairstown; a rookie competes against her mentors, and the teams find out if double the days leads to double the trophies.

Michael Symon visits the Memphis in May festival to see some of the biggest names in BBQ; Myron Mixon, Melissa Cookston and Erica Blaire Roby, go head-to-head in the whole hog category at the World Championship Barbecue Cooking Contest.

Michael Symon is back and heading to the largest barbecue competition on Earth -- the American Royal World Series of Barbecue; over 500 BBQ pitmaster teams battle it out in two days for glory, bragging rights and a share of $85,000 in prize money.

Michael Symon heads to Uvalde, Texas, for the 15th annual Briscoe Ranch BBQ Cook-off at the Crossroads, where top pitmasters from Texas and beyond vie for a tasty prize of $10,000.

Michael Symon makes his way to the Garden State to see more than 40 teams compete over two days at the New Jersey Knoq-Out in Blairstown; a rookie competes against her mentors, and the teams find out if double the days leads to double the trophies.

Michael Symon visits the Memphis in May festival to see some of the biggest names in BBQ; Myron Mixon, Melissa Cookston and Erica Blaire Roby, go head-to-head in the whole hog category at the World Championship Barbecue Cooking Contest.

Michael Symon is back and heading to the largest barbecue competition on Earth -- the American Royal World Series of Barbecue; over 500 BBQ pitmaster teams battle it out in two days for glory, bragging rights and a share of $85,000 in prize money.

Michael Symon heads to Uvalde, Texas, for the 15th annual Briscoe Ranch BBQ Cook-off at the Crossroads, where top pitmasters from Texas and beyond vie for a tasty prize of $10,000.

Healthy Joints for Life! Episode 1 of world-renowned orthopedist and longevity researcher Dr. Rich Diana's new series on healthy aging; learn about the real causes behind joint aging, and the promising new drug, supplement and therapy options.

The Wellness Hour: Dr. Alvarez explores how Nuvia delivers a beautiful new smile in just 24 hours.

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All natural flavored milks including gingerbread and peanut butter; Lemon Ricotta doughnut; called a crookie.

Uncovering eateries in Asheville, N.C., that are serving up desserts.

Moojo uses customized ice cream sandwiches made with warm cookies to help keep Austin weird; Hail Mary in Brooklyn serves American classics with colorful, modern makeovers.

High Point Creamery in Denver serves unusual ice cream flavors; Pizzeria Locale in Boulder for biscotti, butterscotch budino, or saltimbocca baked pizza dough; Glaze in Denver for German layered cakes called baumkuchen.

Aiko Pops in Denver serves raspberry and sweet corn ice pops; Empire Biscuits in NYC serves biscuits with roasted duck fat-thyme butter spread; Cacao Sweets and Treats outside of Chicago serves carrot cake cinnamon rolls with cream cheese icing.

Union Square Donuts for peanut butter marshmallow cream donuts; Flour Bakery for brioche; Area Four for chocolate espresso B cookie and craquelin.

Shivana and Spencer want a wedding cake that tells their modern American love story while honoring their Indian and Middle Eastern backgrounds; bakers attempt to bridge the divide between old and new to create a 21st-century Taj Mahal cake.

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

High-fashioned southern belle Grace is looking for an over-the-top cake, but her husband-to-be, Jeremy, wants to pay tribute to his late father by keeping it close to his country roots.

The theme of Dan and Brittany's wedding is rustic meets glam, and even though their wedding is in a rustic barn, finding a cake with enough glamorous details to make Brittany happy is taking these two on a delicious journey to find the perfect cake.

Sharp cheddar mac with meaty chili; five-cheese mac with lobster and truffles; a BBQ mac with pulled pork.

The best eats along the banks of the Mississippi River, from jazz-inspired barbecue and mouthwatering meatloaf to seafood-smothered fried green tomatoes and garden-fresh ratatouille.

Named for the average Joe, the country's best diners are highlighted, from a liquor store-turned-restaurant serving up burgers to an authentic Mexican kitchen laying down the law with its arresting dishes.

Diners check out bucket-list dishes, including Philadelphia's life-changing roast pork sandwiches, the best burger in New York City and a cavalcade of Cajun flavors at the best bayou brunch around.

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

The exciting things chefs are doing to make vegetables decadent and delicious.

A chat with hot restaurateur Ken Friedman; belly bacon fat heirloom popcorn; Indian bar snacks to go; moonshine margaritas; stoner pie; Bam Romero's Rock Star Beef Jerky.

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

Two different styles of Korean fried chicken; all-you-can-eat roast chicken dinner; Portuguese rotisserie grilled chicken; smoked chicken and game hens.

Flavors from around the world, from New York to Las Vegas to Philadelphia.

Eddie Jackson shows off the most scrumptious and seriously stunning sandwiches ever created; these shockers prove that there are truly no limits to what can be placed between two slices of bread.

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

Eddie Jackson revisits some childhood favorite dishes.

With so many different styles and flavors, cheese is incredibly versatile; Eddie Jackson finds there's no wrong way to go as he heads out on a creamy, tangy, cheesy ride.

Valerie Bertinelli and Duff Goldman challenge the young bakers to work in teams to create a cake inspired by traditional happy and sad theatrical masks.

Valerie Bertinelli and Duff Goldman bring the fun and stakes of a spelling bee into the kitchen by asking the remaining seven kid bakers to make spelling bee word tarts with assigned words on top.

Valerie Bertinelli and Duff Goldman assign each kid baker a different lunch menu with items they must imposterize and serve up on a classic cafeteria tray.

For this challenge, Valerie Bertinelli and Duff Goldman are honoring the school library by asking the young bakers to create book desserts; they can make any dessert, as long as it's decorated to look like a book.

Valerie Bertinelli and Duff Goldman challenge the young bakers to work in teams to create a cake inspired by traditional happy and sad theatrical masks.

Valerie Bertinelli and Duff Goldman bring the fun and stakes of a spelling bee into the kitchen by asking the remaining seven kid bakers to make spelling bee word tarts with assigned words on top.

Valerie Bertinelli and Duff Goldman assign each kid baker a different lunch menu with items they must imposterize and serve up on a classic cafeteria tray.

For this challenge, Valerie Bertinelli and Duff Goldman are honoring the school library by asking the young bakers to create book desserts; they can make any dessert, as long as it's decorated to look like a book.

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Classic dishes are reinvented into something new and unique; brunch at Miami's Eating House; fried chicken dinner with creative sides; turning matzo balls into gnocchi; Easy Tiger combines a bakery with a beer hall.

Chef Nate Appleman brings gourmet savory and dessert pizzas to Pulino's; Sara Jenkins brings Italian street food to a tiny Lower East Side storefront.

A java boutique with unique flavors; a brew pub where the beer menu reads like a book; a Mexican eatery shakes up margaritas and mezcals in unusual combinations; a prohibition style gin joint.

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

Hot spots around the country spice up kitchens.

Rick Bayless celebrates Mexico's most beloved street food and snacks; two brothers bring decadent Italian toasts to one of New York's hippest neighborhoods; a "Top Chef" winner turns traditional eastern-European cuisine on its head.

Noah Cappe digs in to seven ooey-gooey versions of the classic American casserole; whether it's stacked in a sandwich, layered in a hot dog, rolled into a taco or topped with lobster, these mac and cheese creations are crave-worthy carnival treats.

Noah Cappe is following the smoke signals to the fairground; he's chowing down on midway food inspired by cooking over an open campfire.

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

Noah Cappe dives into the fairground for some of the yummiest seafood snacks on the midway.

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

The Cowboy Breakfast ends the day with the uniquely sweet Caramel Apple Tots; Noah challenges himself to the 5 Pounderito and tries the finger-licking Ice Cream Funnelwich.

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

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

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 starts the meal off right with 15 of the best appetizers in the United States; from nachos and chicken wings to oysters, fries and more, Roger's going coast-to-coast to find the best.

Find out why Geoffrey Zakarian, Roger Mooking, Eric Greenspan and the Voltaggio brothers say fried chicken, zesty tropical shrimp, grilled summer salad and pancake lasagna dishes will make everyone happy.

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

Jeff Mauro, Geoffrey Zakarian, Jamika Pessoa and Bobby Flay are just a few food personalities sharing their favorite ways to indulge in cheesy goodness: a cheese curd-stuffed bratwurst; a fried cheese work of art, macaroni and cheese; Queso Fundido.

Food Network stars talk about their favorite recipes made with bacon.

Pork shoulder with spices; carne adovada; carnitas.

Traditional Texas-style barbecue: pitmaster Travis Heim and his wife, Emma, are the power couple behind the popular restaurant Heim Barbecue. Roger and Travis fill a giant steel rotisserie smoker with slabs of brisket.

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.

Mrs. Peters Smokehouse, a smoked fish institution thriving in Jensen Beach, Fla., since 1958; giant 100-year-old oven smoking hundreds of pounds of fish, some of which will be used in a special seafood chowder, in Loxahatchee, Fla.

Brooklyn-based chef Pierre Thiam challenges Iron Chef Bobby Flay.

Iron Chef Zakarian vs chef Sawyer.

Marc Forgione vs. Andrew Zimmerman.

Iron Chef Bobby Flay competes against challenger Angelo Sosa in a fight for the culinary title. The judges for this battle are Hal Rubenstein, Judy Joo and Billy Harris.

Brooklyn-based chef Pierre Thiam challenges Iron Chef Bobby Flay.

Iron Chef Zakarian vs chef Sawyer.

Marc Forgione vs. Andrew Zimmerman.

Iron Chef Bobby Flay competes against challenger Angelo Sosa in a fight for the culinary title. The judges for this battle are Hal Rubenstein, Judy Joo and Billy Harris.

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The Wellness Hour: Dr. Alvarez explores how Nuvia delivers a beautiful new smile in just 24 hours.

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Cinnamon sugar French toast sticks with maple cream; pressed egg sandwich with homemade chorizo; avocado and queso; granola coated frozen bananas.

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

Sally Lunn French toast with homemade apple butter and salted caramel whipped cream; rolled omelet with Gruyère.

Huevos rancheros with chorizo and a spicy tomato/chili sauce; ranch-style eggs over fresh corn tortillas with spicy home fries on the side; a Sangrita Ole is a cocktail inspired by a Bloody Mary and a margarita.

A toasted baguette has goat cheese topped with poached eggs and black-pepper vinaigrette; pain perdu with fresh peaches and vanilla butter; white wine and Lillet cocktail.

A sweet/savory peach/arugula salad with crispy pancetta and Gorgonzola; frittata with fresh peppers, onions and cherry-tomato sauce; gelato, vanilla gelato and espresso affogato; a blood-orange Campari prosecco.

Food Network stars reveal the best barbecue they've ever eaten.

Macaroons; blintzes; spicy chili rellenos.

Unexpected food combinations.

Favorite hand-sized treats.

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

From macaroni and cheese to milkshakes, these are the greatest dishes found on the kids' menu; Alex Guarnaschelli shares her comfort food; Claudia Sandoval shows how fun it is to play with food; the Legendairy Milkshake Bar in Nashville, Tenn.

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

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

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.

Roger Mooking tames the flames in outdoor kitchens fueled by wood-burning fires; Alisal Guest Ranch and Resort is home to 10,000 acres of land with horses, cattle and a bevy of fiery cooking contraptions; juicy beef ribs and grilled chickens.

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.

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

Andrew Zimmern visits San Francisco's Bay Area; Cookies made with crickets; eggs made out of plants; lamb's head soup.

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

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

Science behind what makes milk taste better; a traditional Serbian casserole made with lamb organs; emu testicles.

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

Calf brains on toast; grilled goat organs; Korean scrub down.

Casey Webb heads to Charleston, S.C., for some epic low country eats; the Belt Buster Challenge where one must consume a two-pound burger, three pounds of nachos, a hulking order of tater tots and a 12-ounce milkshake in 20 minutes.

Casey Webb heads to Portland, Ore., to taste mouthwatering Peruvian chicken, a succulent porchetta sandwich and a two-pound burrito packed with 10 of the spiciest peppers in the world.

Casey Webb travels to Chicago for some epic Windy City eats, including a massive triple-threat pork sandwich and a challenge featuring a two-pound double bacon cheeseburger and two pounds of Irish nacho cheese fries.

Casey Webb heads to Des Moines, Iowa, where he'll attempt to eat an overstuffed pulled pork sandwich slathered in a scorpion pepper hot sauce in 10 minutes.