The South Florida Fair in West Palm Beach has wacky takes on fairground classics; The Waffle Burger, Donut Philly Cheesesteak and 'Zanado Fries; Noah attends the National Western Stock Show and Rodeo in Denver, where he's introduced to The F Bomb.

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.

Andrew celebrates Pennsylvania Dutch favorites, like shoofly pie.

Iconic eats like poutine to smoked meat to hand-rolled bagels in Montreal, Canada.

Andrew Zimmern explores the big and bold flavors that define Dallas - from comforting chicken-fried steak and sweet, creamy pecan pie to hearty tortilla soup and steak aged for 240 days.

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

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At the Wandering Goose in Seattle, they push the boundaries with treats like chocolate chip cookies with toffee and crispy chicken skin; Stir Crazy Baked Goods in Fort Worth, Texas, offers up an assortment of cookies, pies, scones and even quiches.

Three unique sweet spots deliver layers of incredible flavors and textures; Union Fare Bakery in New York City is creating flavors like red velvet and birthday cake; Slab Sandwiches and Pie in Seattle creates pies in unique shapes and flavors.

Katie and Jason are expecting twins, but disagree on the design of the cake for the gender reveal party; Jason is seeking sophistication, while Katie wants a cake that represents their little ones.

Sophisticated Vanessa wants a garden-themed, Savannah-inspired showpiece, while her future husband, southern boy Tim, wants something that tells the story of their romance without being flowery or feminine.

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

Vinny, founder of Everyman Theater, and the theater's manager, Jon, are planning a 25th anniversary party and are searching for a cake that will reflect their hard work and success, while feeding 400 guests.

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

Mile-high pastrami sandwiches, bagels and lox, pizza by the slice and the American hamburger in New York City.

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

From the blistering hot pot and fiery Mapo tofu to spicy Kung Pao Chicken, Andrew Zimmern explores the famous scorching dishes that make Chengdu, China, a delicious destination.

Michael Symon tackles a towering fortress of ribs and a meaty trifecta sandwich of juicy brisket, pork and sausage; local pork belly is cured and slow braised in house-brewed beer; a burger features bacon, pork belly and prosciutto.

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

Michael Symon starts in Las Vegas with a skillet full of pork belly chili and a mega-pancake; mac and cheese studded with crawfish, alligator andouille sausage and shrimp; an umami burger built for every craving.

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.

Beef tongue tacos in Portland; donut Sloppy Joe in North Carolina.

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.

Exploring the orange groves of California at the Cloverdale Citrus Fair; the bacon churro cheeseburger is a meaty mouthful sandwiched between two churros; spicy ramen fries combine crispy fries, crispy noodles and other tasty Japanese toppings.

Noah Cappe heads to the Four States Fair in Texarkana, AR, where even the BBQ-loaded sandwiches are bigger; then, Noah heads back in time to The Viking Experience in North Carolina and gets a little Christmas in the summertime.

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

Diners featuring massive meat loaves, garlic fries, candied bacon, and chocolate waffle lava cake; former MLB baseball players Eric Byrnes and Jeremy Affeldt highlight food from San Francisco's AT&T Park, including the Crazy Crab Sandwich.

From spicy Chilean pork ribs in the Pacific Northwest to a Puerto Rican pork-tacular down in Georgia, diners are finding south-of-the-border flavor without ever leaving the United States.

Eight bakers show off their decorating skills by creating Halloween candy-filled cookies; for the main heat, it's oozy fun with sublime slime desserts where bakers can make any treat, but it must be filled with a gooey slime.

Seven remaining bakers must make witches' fingers and toes and create a sauce to dip them in; the witch theme goes a step further in the main heat when the bakers must create desserts that look like witches, complete with edible brooms.

Bakers work in teams and put their minds together to create the most outrageous and delicious left brain/right brain desserts; in the main heat, the bakers face their fears by using common phobias like insects and ghosts as inspirations for desserts.

Five remaining bakers take a light, sweet and utterly harmless dessert and head to the dark side; it's a main heat filled with frights as the bakers make scary mask desserts to spook the judges; one baker is eliminated at the end of the round.

Four remaining bakers attempt to make desserts that taste like their favorite candy bars; bakers must create a dessert that combines chocolate with odd ingredients; one baker is eliminated.

The remaining bakers must make a glowing edible centerpiece and three accompanying creepy treats for a dessert bar.

Bakers work in teams and put their minds together to create the most outrageous and delicious left brain/right brain desserts; in the main heat, the bakers face their fears by using common phobias like insects and ghosts as inspirations for desserts.

Five remaining bakers take a light, sweet and utterly harmless dessert and head to the dark side; it's a main heat filled with frights as the bakers make scary mask desserts to spook the judges; one baker is eliminated at the end of the round.

Four remaining bakers attempt to make desserts that taste like their favorite candy bars; bakers must create a dessert that combines chocolate with odd ingredients; one baker is eliminated.

The remaining bakers must make a glowing edible centerpiece and three accompanying creepy treats for a dessert bar.

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

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

A protein waffle loaded with house-smoked pork, sausage and caramelized onions; a gourmet cafeteria for a turkey, chicken and duck sandwich; the trifecta of ooey-gooey butter cookies; a spicy and sweet coconut Panang curry.

Ali Khan chows down in Ann Arbor, Mich., starting with a heaping helping of deep-fried French toast covered in berries and whipped cream; blackened mackerel with a Thai chili glaze at a super fresh seafood market.

Ali Khan finds the best food deals in Cleveland, including flapjacks topped with white chocolate mole and meat-stuffed cabbage rolls.

Griddle toast logs with cream cheese filling; a trio of flavorful and innovative tacos; decadent chocolate chip cookie dough; a belly full of wings; Ali gets a line on a spot that's serving up some of the locals' favorites.

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.

12 of the best comfort foods served in restaurants across America; learning everything there is to know about making macaroni and cheese, spaghetti and meatballs, pork chops and gravy, chicken and waffles, chili and more.

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.

Roger is in Austin and helps Banger's Sausage House and Beer Garden pitmaster Ted Prater season a whole hog and smoke it for 10 hours for Carolina-style sandwiches; Roger and Pieter Sypesteyn stuff a wild hog.

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

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

Roger meets Josh Pollack, owner of Rosenberg's Bagels & Delicatessen in Denver, whose 8-foot steel contraption cooks up to 1,000 pounds of food.

The very best barbecue smokin' across America includes down-home dishes like spareribs and sausages, as well as new mindblowers like brisket mac and cheese and a smoky sandwich so big it's called the Leaning Tower of Texas.

Delicious dishes at some surprising places are revealed.

Eye-popping portions and belly-filling bounties of food make these eats totally epic; a seven-meat sandwich, a 2-foot-tall nacho tower, mountainous sundaes, a stuffed turkey leg and huge seafood platters make up the best of the biggest.

Racking up the best baked goods, both savory and sweet; from a homestyle fried chicken biscuit sandwich and German chocolate cinnamon rolls to seafood lasagna and s'mores cupcakes, these baked creations are to die for.

Jose Garces faces off against Russell Jackson; judges are John T. Edge, Anya Fernald and Jose Andres.

Iron Chef Jose Garces faces off against challenger Jamie Bissonnette. Chef Bissonnette; Judy Joo, John T. Edge and Karine Bakhoum are the judges.

Iron Chefs Michael Symon and Geoffrey Zakarian battle a team of Austro-German chefs, led by Bernhard Mairinger.

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.

Iron Chefs partner with bartenders to compete in a 60's meal melee; Alex Guarnaschelli and Jeremy Oertel face off against Marc Forgione and Natasha David; judges are Willie Degel, Judy Joo and Simon Majumdar.

Iron Chef Bobby Flay and actor Anthony Anderson take on Iron Chef Masaharu Morimoto and food writer Simon Majumdar; judges are Billy Harris, Donatella Arpaia and Adam Fleischman.

Iron Chefs Michael Symon and Geoffrey Zakarian battle a team of Austro-German chefs, led by Bernhard Mairinger.

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.

Iron Chefs partner with bartenders to compete in a 60's meal melee; Alex Guarnaschelli and Jeremy Oertel face off against Marc Forgione and Natasha David; judges are Willie Degel, Judy Joo and Simon Majumdar.

Iron Chef Bobby Flay and actor Anthony Anderson take on Iron Chef Masaharu Morimoto and food writer Simon Majumdar; judges are Billy Harris, Donatella Arpaia and Adam Fleischman.

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Hot spots around the country spice up kitchens.

A peek into the unique foods in Queens, N.Y.

A culinary journey through Hawaii.

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

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

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

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.

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

Ditching the kitchen for the most amazing dishes made table side; Anne Burrell gets up close and personal with prime rib in Chicago; Richard Blais goes weak in the knees for ice cream made before his very eyes.

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.

Jeff Mauro enjoys a unique caramel-corn pastry treat in Chicago, and Ali Khan gives the low-down on jambalaya served on a stick in Austin, Texas; Alex Guarnaschelli heads to California for an unforgettable sandwich experience.

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

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

Andrew tastes the cultural influences of the Southern city of Savannah on the sea and dines with The Lady Chablis.

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

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

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.

Taipei's culinary classic like beef noodle soup, pork belly, oyster omelets, crab hot pot, pork dumpling soup and stinky tofu.

Andrew Zimmern explores the bountiful larder and history of the Scottish Highlands, providing chefs with the building blocks for unique dishes, including lean, flavorful Highland beef, buttery shellfish, handheld meat pies, and smoked salmon.

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

Casey counts down the five fish feasts that will be inducted into the Man v. Food Hall of Fame.

Casey Webb heads to Ocean City, Maryland to dive into a massive jumbo lump crab cake sandwich, make some of the area's iconic salt water taffy candies and fight to stay afloat in the Titanic Sundae Challenge.

Casey Webb's eating expedition brings him to Tucson, Arizona, where he faces off with a cheese and chile tamale pie with pulled pork, avocado hollandaise and more; a bacon-wrapped hot dog taco; the rib-diculous challenge of two full racks of ribs.

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

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

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

Casey Webb's tasty travels bring him to Manchester, New Hampshire for an epic portion of barbecue that's served on a shovel at KC's Rib Shack; the deluxe cheeseburger mac; a ghost pepper-infused inferno burger challenge.

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

Noah Cappe heads to the Vermont Maple Festival to dine on maple-infused carnival offerings; he celebrates the Mardi Gras Po'boy at the Great American Foodie Fest in Las Vegas and the stacked spam burger at the Riverside County Fair in Indio, Calif.

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.

Noah tries the French Toast Bacon Bombs and Maui Cowboy Burger at the San Diego County Fair; Noah visits La Porte County Fair in Indiana for the Port Belly Reuben, Deep Fried Lobster Mac & Cheese and Creampuff Jimmy's original Giant Cream Puffs.

Comedian Noah Cappe seeks out freak show-worthy foods at carnivals and fairgrounds across North America; he tries imaginative midway bites that have made food the new epicenter of carnival delights.

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

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

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

Noah Cappe heads to the Vermont Maple Festival to dine on maple-infused carnival offerings; he celebrates the Mardi Gras Po'boy at the Great American Foodie Fest in Las Vegas and the stacked spam burger at the Riverside County Fair in Indio, Calif.

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.

Noah tries the French Toast Bacon Bombs and Maui Cowboy Burger at the San Diego County Fair; Noah visits La Porte County Fair in Indiana for the Port Belly Reuben, Deep Fried Lobster Mac & Cheese and Creampuff Jimmy's original Giant Cream Puffs.

Comedian Noah Cappe seeks out freak show-worthy foods at carnivals and fairgrounds across North America; he tries imaginative midway bites that have made food the new epicenter of carnival delights.

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

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

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

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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Alec and Kaleb interview patients and their families, and how their lives have been changed because of the life-changing pediatric specialty care they received at Shriners Hospitals for Children®.

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Michael Symon hosts a whimsical culinary escapade as he shares a smorgasbord of flavors, emotions and memories; from the sizzle of Father's Day brisket to the tangy zest of lemon-themed delights, Michael leads a flavor-filled journey through summer.

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

Michael's Greek heritage is displayed; grilled lamb burger with Tzatziki; Liz makes an ouzo spritz; sweet-and-salty watermelon and feta salad.

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

Tagliatelle bolognese; Caesar salad; creamy Nutella espresso mousse; a cool campari soda.

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.

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

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

Michael Symon munches on fish tacos with house-made blue corn tortillas and a meaty Mexican pizza; a Colorado lamb patty is a remake of a traditional Hawaiian hangover cure; pulled pork and brisket sandwich; barbecue rib-meat chimichanga.

Michael Symon takes on a dumpling-inspired pork and shrimp burger; a wood-fired pizza topped with spicy roast chicken and sweet corn; pulled pork on a cornbread waffle and smoked meatballs with a cheesy surprise inside.

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 Manhattan spot that combines a bottomless beer selection with high-octane hot dogs; in Ohio, a smoked meatloaf containing chorizo; burgers in Nashville.

A pizza covered in gooey penne alla vodka; a fancy Hamptons Dog; the ultimate Italian-American combo, a Cannoli Calzone; the sweet and savory Loaded Churro Fries; the Strawberry Cheeseshake and the Food Court Megastick.

In North Dakota, Noah Cappe enjoys wild rice burgers, Idaho tacos and kettle corn at the state fair; at PrairieFest in Oswego, Ill, Noah enjoys Chicago-style beef and sausage extravaganza and homemade churros with deep fried ice cream.

Noah takes on Lobster Fries and jumps for Grasshopper Fried Pie in Texas.

Noah Cappe makes a trip to Rhode Island for Lobster Pizza and New England Nachos at the Newport Oyster and Chowder Festival; then, country roads take Noah on a trip to Buckhannon, West Virginia, where fried chicken and waffles get a berry delicious spin.

Casey Webb starts with a decadent brioche doughnut that's topped with brunch all-stars and then heads for the sea to dig oysters for a fresh feast; Finally, he faces three 24-ounce milkshakes at a creamery that has been dishing treats since 1928.

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

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

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

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

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

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

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

A half-pound fish sandwich; kielbasa, stuffed cabbage and pierogi; Pittsburgh pride served with fries on the side.

Andrew explores the legendary and timeless cuisine of Lyon, France; the flavors of pike fish dumplings, breaded beef tripe and pink pralines have all helped Lyon earn the title "World Capital of Gastronomy.".

The iconic foods of Hanoi, Vietnam, including sweet-and-sour snail soup, breakfast crepes filled with ground pork and sweet-potato fritters topped with shrimp.

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

Hearty potato soup, whole-roasted stuffed pork, egg filled arepas and cheesy hot chocolate.

Deep-fried artichokes, spaghetti alla carbonara and pizza Tonda in Rome that date back hundreds of years.

Andrew tastes pig appendix and raw turtle testicle; hunting feral hogs and brewing ancestral pot likker.

Andrew tries coyote, raccoon tail and clams and mussels from Long Island Sound in the Bronx.

Dungeness Crab Louie and sourdough bread on the West Coast in San Francisco; some of the best eating on the West Coast.

Andrew Zimmern digs into the not-to-be-missed unique and exotic foods that define a location, exploring where they came from, how they are prepared, and the right way to eat them.

Andrew heads to Reno, Nev., for a food scene that loves to entertain; he embraces Reno's small-town pride as he savors homemade meatballs and ravioli, gets a taste of Basque culture and meets some forward-thinking chefs.

Andrew visits Cleveland for a taste of the city's culinary comeback; he gets nostalgic at the West Side Market, finds new classics in a 100-year-old food hall and swings by a butcher shop that earns rave reviews from both old timers and youngsters.

Hearty potato soup, whole-roasted stuffed pork, egg filled arepas and cheesy hot chocolate.

Deep-fried artichokes, spaghetti alla carbonara and pizza Tonda in Rome that date back hundreds of years.

Andrew tastes pig appendix and raw turtle testicle; hunting feral hogs and brewing ancestral pot likker.

Andrew tries coyote, raccoon tail and clams and mussels from Long Island Sound in the Bronx.

Dungeness Crab Louie and sourdough bread on the West Coast in San Francisco; some of the best eating on the West Coast.

Andrew Zimmern digs into the not-to-be-missed unique and exotic foods that define a location, exploring where they came from, how they are prepared, and the right way to eat them.

Andrew heads to Reno, Nev., for a food scene that loves to entertain; he embraces Reno's small-town pride as he savors homemade meatballs and ravioli, gets a taste of Basque culture and meets some forward-thinking chefs.

Andrew visits Cleveland for a taste of the city's culinary comeback; he gets nostalgic at the West Side Market, finds new classics in a 100-year-old food hall and swings by a butcher shop that earns rave reviews from both old timers and youngsters.

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

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Rodeo Donut prepares brioche doughnuts with a mix of spicy and sweet; Amandine Bakeshop serves French-inspired sweets like rose-flavored croissants; Hello Robin serves cookies that incorporate other treats like s'mores and cinnamon rolls.

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.

Teams must create edible art inspired by the story 'The Wizard of Oz.'.

The teams create epic stories of the ultimate cat and mouse game.

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

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

Putrefied herring; smoked sperm; reindeer testicle; aged horse meat; high-end hot dogs; whiskey goose blood soup.

Stuffed grape leaves and pork belly in Cyprus; curdling goat milk and sampling sun-dried goat; the world's oldest cookie.

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

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

Roger Mooking meets up with a few culinary titans in Tennessee who are swinging for the fences with outrageous rigs; meat, fish and vegetables are hung at varying heights around a metal cylinder filled with hot coals.

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.

Chief Don Ivy of the Coquille Indian Tribe shows Roger how to roast 200 pounds of salmon on sticks; Roger visits Old Post Office Restaurant, where they cook fish in a cauldron; Roger helps a father-daughter team bake whole fish in a huge salt bed.

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 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.

Roger Mooking cozies up to 15 heartwarming classics, including home-cooked treats, tender meats, savory stews, cheesy pastas, and decadent desserts; Roger scours the United States for all the best treats from childhood.

Roger Mooking travels across America in search of the 12 best chicken dishes; from frying and baking to grilling, Roger hangs out with chefs as they explore all the best ways to cook wings, pot pies, pizzas and other savory chicken dishes.

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

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

Adam Richman travels to Columbus, Ohio, to tailgate with Ohio State Buckeye fans and tackle the 2.5-pound Dagwood challenge.

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

Deep fried Southern cooking and mouthwatering pork barbecue and a 7 1/2-lb burger known as the Kookamunga in Memphis, Tenn.

Casey Webb travels to Louisville, Ky., where he samples the city's signature sandwich as well as a booze-infused Southern staple; Casey takes part in a Fire & Ice challenge with spicy popcorn and a milkshake.

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.

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

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

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

Casey Webb travels to Louisville, Ky., where he samples the city's signature sandwich as well as a booze-infused Southern staple; Casey takes part in a Fire & Ice challenge with spicy popcorn and a milkshake.

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.

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

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

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

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A look at some of the coolest desserts in the Arizona desert; Fluff It Marshmallows in Gilbert offers cloud-like marshmallows with many flavor possibilities.

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.

Unique breakfast pastries from Oregon, California, New York and Connecticut.

Sweets to have with morning coffee.

Artisanal chocolates and brittles with a Southern twist; popsicles and frozen desserts on a stick; ice cream sandwiches.

Southern desserts are noted for their sweetness and the Southerners' fondness for eating fried foods.

The Iowa State Fair welcomes Noah Cappe with a trio of meaty masterpieces, but it's the Double Dutch Almond Funnel that has everyone jumping with joy; giant Jupiter Burger; spicy Solar Flare; sweet Space Coast Softball.

Fried bread pudding bites in Alabama; fried rattlesnake in Oklahoma.

Midway eats, like the Onion Ring Nacho Supreme and Cosmic Funnel Cake at the Pasco County Fair in Florida; the Sights and Sounds of Christmas in San Marcos, Texas.

The Super Ramen Dog combines two delicious foods Noah didn't know belonged together; the Elephant Ear Taco is a new take on a fairground favorite; and the Peanut Pop Shake has Noah all shook up.

Noah Cappe is out at the Kansas State Fair to experience a well-brined plate of nachos.

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

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

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

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

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

Roger samples the smoked ribs at Mary's Old Fashioned Pit Bar-B-Que; Roger meets legendary pit master Helen Turner of Helen's Bar-B-Q in Brownsville, Tenn., and helps her cook pork shoulders, pork ribs and a whole stick of bologna.

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

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.

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

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

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

Fun and games turn to frights as host Brad Smith challenges the baking teams to sew up a win with a dangerous doll cake that toys with judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

Host Brad Smith welcomes three teams of returning champions who are seeking another win as they serve up some big bog bakes featuring wicked wetlands to impress judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

John Henson welcomes some unexpected visitors at Camp Devil's Food Lake to shake up the competition for the eight bakers; pairs tackle creepy cookies from home and a mother of a blind cake bake.

The competition gets tougher at Camp Devil's Food Lake as the host challenges the bakers to make creepy cupcakes and a British classic.

John Henson asks the seven remaining bakers to reimagine a classic dessert; the competitors tackle a trending cake design that must leave the judges' blood running cold if they want to survive another week.

John Henson welcomes some unexpected visitors at Camp Devil's Food Lake to shake up the competition for the eight bakers; pairs tackle creepy cookies from home and a mother of a blind cake bake.

The competition gets tougher at Camp Devil's Food Lake as the host challenges the bakers to make creepy cupcakes and a British classic.

John Henson asks the seven remaining bakers to reimagine a classic dessert; the competitors tackle a trending cake design that must leave the judges' blood running cold if they want to survive another week.

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Favorite hand-sized treats.

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

Roger Mooking can't pass up a simple yet magical Southern dish; Jason Smith introduces the epitome of a Southern sandwich; Alton Brown shares his favorite shrimp and grits; Beau MacMillan goes deep for a low-country boil.

Ali Khan devours an unbelievable dark truffle cake; Johnny Weir and Tara Lipinski indulge in an explosion of different chocolates in one luscious dessert; Scott Conant travels to Sin City to bet on a delicious chocolate mashup.

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

Adam is in Aberdeen to try its world-famous beef, Aberdeen Angus; he also tries perfect pies from an award-winning local butcher and visits the harbor for a fantastic fish soup.

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

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

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

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

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

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

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

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

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

From authentic tacos and first-class pizza to succulent seafood paella and beer-can chicken, these dishes all come with a side of great weather, breathtaking scenery and the laid-back vibes of the Golden State.

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

Jeff Mauro heads to Chicago for 23 mole sauces; Donal Skehan sweats as he attacks the hottest taco in Los Angeles; Aaron Sanchez talks about his barbecue with a surprise twist; Duff Goldman's 16-spice favorite.

Experiencing the famous French dip at Phillipe'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.

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

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

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

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

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

Margaret's Soul Food Fried Chicken; Big Daddy's BBQ Ribs; fried green tomatoes; lobster rolls; apple pie fries.

Noah visits the Washington State Fair to sample the Swamp Burger and Redneck Sushi before savoring famous Fisher Scones; Noah visits the Tennessee State Fair for the Tennessee Whiskey Burger, Deep Fried PB and J, and the Candy Floss Burrito.

Host Noah Cappe looks east for inspiration as he explores Asian flavors on the fairgrounds. From classic foods like Shrimp Fried Rice Balls and the Spicy Kaprao Burger, to mashups like the Ube Funnel Cake and the Koagie Dog.

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

Beer, cheese curds, bratwurst, frozen custard and butter burgers.

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.

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

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

Margaret's Soul Food Fried Chicken; Big Daddy's BBQ Ribs; fried green tomatoes; lobster rolls; apple pie fries.

Noah visits the Washington State Fair to sample the Swamp Burger and Redneck Sushi before savoring famous Fisher Scones; Noah visits the Tennessee State Fair for the Tennessee Whiskey Burger, Deep Fried PB and J, and the Candy Floss Burrito.

Host Noah Cappe looks east for inspiration as he explores Asian flavors on the fairgrounds. From classic foods like Shrimp Fried Rice Balls and the Spicy Kaprao Burger, to mashups like the Ube Funnel Cake and the Koagie Dog.

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

Beer, cheese curds, bratwurst, frozen custard and butter burgers.

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.

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

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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Sweets by Chloe is a vegan bakeshop creating giant cookies and fudge cakes; Daly Pie in Brooklyn Heights has a pie loaded with peanut butter, chocolate hazelnut and potato chips; Brigadeiro Bakery has chocolate truffle-like confections.

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

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.

Crystal L. Bass, a Baltimore playwright and actress, is looking for a grand cake that matches her artistic personality to celebrate the debut of her autobiographical play.

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.

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

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

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

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

Iconic eats like poutine to smoked meat to hand-rolled bagels in Montreal, Canada.

Michael Symon devours towering burgers piled with spicy Korean pork bulgogi and juicy pork belly pastrami; a modern-day sloppy joe is loaded with burnt brisket ends; lamb-chili tacos and cheesy shawarma nachos.

Scott Conant shows Michael Symon his favorite burger and brew bar in New Orleans; in Kansas City, Kan.,award-winning smoked meat techniques; in Austin, Texas, artisanal sausages with brew-infused cocktails.

In Lexington, Ky., a plump pork burger and smoked chicken wings; spicy fried chicken and waffles that are making the Cincinnati food scene soar; Caribbean-inspired rum-soaked ribs in New Orleans.

In Brooklyn, a deep-fried burger; in New Orleans, crawfish and grits and jambalaya, washed down with an adult sundae steeped in local stout beer; in Lexington, Ky., a smoked and savory fried steak bacon biscuit.

Noah Cappe is ready to have his taste buds fired up at the Spencerport Volunteer Firemen's Association Carnival in New York with the Flaming Weck to the Five Alarm Fries and Backyard BBQ Burrito to Smash Potato Waffles.

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

Noah visits the Norfolk County Fair in Ontario, Canada and enjoys the Thanksgiving bowl and butter bacon poutine; the Columbia County Fair in S.C. serves gator nuggets with swamp sauce, the hog on a log and angel and devil dogs.

Noah visits the Louisiana Crawfish Festival for seafood and sweets; Noah arrives in Porterville, California, for a fork-free feast of savory funnel cake, deep fried pizza and inside-out pineapple upside down cake on a stick.

Diners are pulling up for a taste of Americana and a sidecar of nostalgia at these drive-ins across the country; crispy, juicy fried chicken; hearty chili cheese fries; zesty taco burgers; deep-fried hot dogs.

From a 14-pound mountain of nachos and a barbecue sandwich as mighty as the Mississippi to a two-pork punch of a breakfast burrito, these citywide franchises have gone off the chain.

Parlor-perfect pizzas from some favorite pizzerias; a hot chicken pie in Nashville; BBQ brisket-topped pizza in Texas; a meatball-stuffed, star-shaped showstopper in Las Vegas.

John Henson kicks off the competition by revealing all the skeletons in his family's closet to inspire the eight bakers as they make scary skeleton desserts; the main heat is monster madness as the bakers conjure up monster-under-the-bed creations.

The bakers use fresh flavors and colorful decorations to bring old desserts back to life and impress the judges in the Day of the Dead main heat.

The six remaining bakers team up to create desserts that pay tribute to the iconic Addams Family; the wonderfully creepy family is honored with dead velvet cakes, and the judges determine who's spooky enough to move on to the next round.

John Henson's mummy issues inspire the challenge of crepe cakes, and judges decide on the creepiest; in the main heat, the five remaining bakers use classic fall ingredients to create jack-o'-lantern pies that are half scary and half sweet.

The remaining four bakers go digging to create terrifyingly tasty grave-robber desserts; for the main heat, it's a night at the cemetery as the competitors sculpt marbled tomb cakes to impress the judges.

Host John Henson instructs the three remaining bakers to construct a Ghostembouche, or ghostly version of a croquembouche tower; then they face the final challenge of creating a bleeding zombie cake for the judges.

The six remaining bakers team up to create desserts that pay tribute to the iconic Addams Family; the wonderfully creepy family is honored with dead velvet cakes, and the judges determine who's spooky enough to move on to the next round.

John Henson's mummy issues inspire the challenge of crepe cakes, and judges decide on the creepiest; in the main heat, the five remaining bakers use classic fall ingredients to create jack-o'-lantern pies that are half scary and half sweet.

The remaining four bakers go digging to create terrifyingly tasty grave-robber desserts; for the main heat, it's a night at the cemetery as the competitors sculpt marbled tomb cakes to impress the judges.

Host John Henson instructs the three remaining bakers to construct a Ghostembouche, or ghostly version of a croquembouche tower; then they face the final challenge of creating a bleeding zombie cake for the judges.

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

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.

Ali visits Salt Lake City and begins with a zesty pound cake-inspired French toast; he fills up on a burger topped with fried guacamole; he then visits a biker bar that serves fried Mormon funeral potatoes and ends his day with a smoky chicken club.

Ali Khan starts his Omaha food adventure with breakfast from a fast made from scratch joint offering an egg boat with hash browns; for lunch, Ali has a housemade Reuben, and has pork ragu meatballs for dinner.

The best deals in Minneapolis for breakfast, lunch, dinner and a snack with only 12 hours and 35 dollars.

Ali Khan discovers a variety of Austin food fare; migas tacos at a popular roadside stop; authentic Texas barbecue; a bayou experience right out of MawMaw's recipe book.

Ali enjoys pancakes, Chinese noodles and a shrimp po' boy in Boulder, Colo.

Ali Khan tries fried chicken, biscuits, eggs and bacon for breakfast; sampling an Italian beef sandwich for lunch; trying a chocolate almond croissant; enjoying gourmet mac and cheese.

From traditional Philly cheesesteaks and ribs to juicy steaks and entire steers; learning everything there is to know about each cut of beef; some of the best beef-centric recipes in the country and all of their steer-crazy secrets.

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

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

Roger meets two chefs who own unique outdoor cooking rigs; Aaron Brooks uses a coal-fueled contraption called the Cross Table and he and Roger roast butterflied pork and seafood paella; Roger visits chef Chris Hastings at his restaurant OvenBird.

Grilling steaks and chickens in California; smoking seafood; Santa Maria-style barbecue; Cajun tri-tip steaks and chicken.

Roger visits two caterers in the South who specialize in live-fire cookouts; Argentinian grill master Mariano Cebrián in Chattanooga, Tenn.; Roger meets Chef Kristian Niemi of Honey River Catering in Columbia, S.C.

Pork shoulder with spices; carne adovada; carnitas.

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

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

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

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

Geoffrey Zakarian and Alex Guarnaschelli vs. Spike Mendelsohn and Marcel Vigneron in a trick-or-treat battle.

It's the Chairman's special grill battle, and chef Victoria Blamey has a beef with "Iron Chef" Stephanie Izard; judges Anthony Anderson and Judy Joo decide which chef makes the grade.

Chef Erik Battes, a fruit of Iron Chef Morimoto's culinary tree, applies modern takes to an ancient ingredient in a battle against Iron Chef Stephanie Izard; Michael Voltaggio and Ching-He Huang determine the winner of the competition.

Coastal Californian chef Ari Taymor rides a wave of success into Kitchen Stadium and immediately gets to the root of the matter against Iron Chef Geoffrey Zakarian; judges Leslie Bargar Suter and Dr. Woo will determine the winner.

Seattle chef Carolynn Spence brings her Pacific Northwest cuisine into Kitchen Stadium to battle Iron Chef Jose Garces; Marcel Vigneron and Lesley Bargar Suter judge the crustaceous battle.

Chef Erik Battes, a fruit of Iron Chef Morimoto's culinary tree, applies modern takes to an ancient ingredient in a battle against Iron Chef Stephanie Izard; Michael Voltaggio and Ching-He Huang determine the winner of the competition.

Chef Fernando Darin brings his international flair to his culinary contest with Iron Chef Geoffrey Zakarian; Anya Fernald and Lolis Eric Elie determine if either chef chokes.

Coastal Californian chef Ari Taymor rides a wave of success into Kitchen Stadium and immediately gets to the root of the matter against Iron Chef Geoffrey Zakarian; judges Leslie Bargar Suter and Dr. Woo will determine the winner.

Seattle chef Carolynn Spence brings her Pacific Northwest cuisine into Kitchen Stadium to battle Iron Chef Jose Garces; Marcel Vigneron and Lesley Bargar Suter judge the crustaceous battle.

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The most unique eats between a bun.

A Mexican brunch in Boulder, Colo.; how one chef in New York is really breaking the mold; small delicacies in Washington D.C.; a grocery store-turned Mexican food hot spot.

Restaurants offer comfort foods.

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.

A java boutique with the most 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.

A gastronomical weekend in California wine country.

Sandra Lee challenges three chefs to create gingerbread masterpieces in honor of the 30th anniversary of "Beetlejuice;" the judges are joined by guest judge Elvira, Mistress of the Dark, to determine who will advance to the finale.

Sandra Lee tasks three chefs with creating a haunted theme park in gingerbread form; cake designer Barbarann Kym joins judges Jason Smith and Jamika Pessoa to determine who will advance to the finale and take home the $25,000 grand prize.

Sandra Lee challenges three talented chefs to create a Halloween party for the ghosts, ghouls and many other stars of the frightful holiday; chef and restauranteur Raffaele Ronca joins judges Jason Smith and Jamika Pessoa.

Three winners return to compete in the finale as each chef must create the ultimate haunted house out of gingerbread if they want to take home the $25,000 grand prize; judges Jamika Pessoa and Jason Smith are joined by special Halloween fans.

Andrew dives into the adventurous city of Zagreb in Croatia; the city's cuisine has a meat-focused menu and celebrates iconic dishes.

Exploring iconic foods in Cleveland including beer-battered fish, fried sauerkraut balls and a kielbasa sandwich topped with french fries.

Switzerland's most famous foods from warm, gooey fondue to Swiss chocolate made with a modern twist in Zurich.

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

Andrew scopes out the creative, rustic comfort dishes of Quebec City, Canada; influenced by French and English settlers, the city is full of old world charm, late-night diners, hearty food and plenty of maple syrup.

A dish that includes a whole boiled octopus; Chile relleno; picaditas; a towering seafood cocktail known as Vuelve A La Vida.

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

Casey Webb gets into the tailgate tradition with a green and gold burger piled high with bratwurst, cheese curds and jalapenos; a local fish fry with flaky Great Lakes whitefish; 12 crispy egg rolls.

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

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

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

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

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

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