Chef Ramsay travels to Philadelphia to revive Chiarella's, a family-owned Italian restaurant that has an outdated menu, a disorganized staff and sloppy service.

Chef Ramsay checks on the status of Cafe Hon, Chiarella's and Leone's to see if they heeded his advice.

Chef Ramsay visits Leone's, an Italian eatery in Montclair, N.J., in hope of keeping the restaurant from being closed.

Ramsay tries to help Baltimore's Café Hon stay in business with a renovation and an image makeover.

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Every five seconds there's a victim of identity theft; LifeLock helps alert, restore identity and reimburse lost funds-leading the way in protecting families every day.

See why this cleaning tool replaces chemicals and hard labor!

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.

G visits a southern restaurant free of frills and pretension in Brooklyn.

Grilled shrimp black-eyed pea dish; honey glazed duck and french toast dessert; brick chicken and collard greens.

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.

Green veggie salad; bacon cheddar biscuits; BBQ chicken pizza.

Red velvet waffles, all-night braised turkey wings and pineapple upside-down bread pudding in the city of brotherly love.

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.

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

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

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.

Fair eats such as the Dynamite dog, North Wood sandwich and barbecue nachos; prairie poutine and a habanero crunch burger.

Noah Cappe goes surfside for a coastal fairground adventure; he samples creative beach eats from midway vendors all around the country.

Saint Paul Winter Carnival; the Nordic Waffle Pizza and the super-indulgent Biergarten Cupcake; Lil' Corn Cakes and an ooey-gooey S'Mores Chimney Stack.

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.

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.

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.

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

Chefs reveal dishes they are obsessed with.

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

Crunchy foods.

Succulent roast chicken from New York City; Jonathon Sawyer takes it to the next level with a cheesy, crunchy, gravy-drenched delight known as poutine; Duff Goldman is back in Baltimore slinging back some single-fry oysters.

Roger meets a pit master with a PhD who cooks Carolina-style whole hog barbecue in Louisiana; Dr. Howard Conyers is an engineer for NASA by day, but a pit master at night, on weekends, and every moment in between.

Roger visits Liberty Kitchen in Houston, Texas, where Chef Lance Fegen has built a wood-fired Argentinian grill; they prepare a traditional Balinese pig roast and enjoy Mexican pork asado tacos; Roger visits Hickory Nut Gap Farm in Fairview, N.C.

In this special one-hour episode, culinary students Sundy Barth and Charlie Unger step up to the pit for a BBQ showdown. Guided by their mentors, the next generation of chefs brings fresh energy, deep roots, and serious smoke to the competition.

Iron Chef Alex Guarnaschelli faces off against challenger Stephen Kalt; judges are Karine Bakhoum, Art Smith and Elettra Wiedemann.

Iron Chef Marc Forgione plays the role of sous chef to his father, Larry Forgione, as the two take on culinary legend and close family friend chef Jonathan Waxman.

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 Chef Alex Guarnaschelli faces off against challenger Stephen Kalt; judges are Karine Bakhoum, Art Smith and Elettra Wiedemann.

Iron Chef Marc Forgione plays the role of sous chef to his father, Larry Forgione, as the two take on culinary legend and close family friend chef Jonathan Waxman.

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.

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

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 fraiche.

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

Chef Bobby Flay's healthy brunch menu includes a blueberry-pomegranate power bowl with crispy quinoa crumbles, avocado toast, a boosted-up bloody Mary made with homemade vegetable juice, and a Black Forest iced tea.

Fromage blanc with lavender honey; grape focaccia; olive oil poached eggs with pancetta; a drink Bobby calls the "La Vie en Rose Champagne Cocktail."

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

Wolfgang Puck picks a perfect fruit-and-cream pie in Los Angeles; in New York, Anne Burrell dives into a mouthwatering pizza; Kristen Kish warms up with a one-of-a-kind chicken pot pie in Austin, Texas.

Roasted, toasted ravioli; crispy fried pickles.

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.

Sharing seven popular go-to dishes from restaurants across the country; Jason Smith visits an ice cream shop; Bobby Flay reveals his secret neighborhood joint; Beau MacMillan shares his favorite salad; Katie Lee admits her love for a grilled pizza.

Crab cakes at Dahlia; pizza at Serious Pie; Raclette at Le Pichet; from the donuts at Lola and the rhubarb sorbet in Kirkland's Cafe Juanita to Fran's best chocolate bars, Seattle's got the West Coast covered when it comes to sweets.

Best versions of the classic finger lickin' dish, fried chicken.

Roger goes to work lighting burn barrels for metal pits at Perini Ranch Steakhouse for owner Tom Perini; owner of Pitchfork Fondue Western Cookout, Matt David, invites Roger for steaks skewered onto pitchforks and deep-fried in cauldrons.

Chef Roger Mooking meets pit master Levi Goode at Armadillo Palace in Houston and roasts a 250-pound side of beef; at Cured in San Antonio, Roger and owner Steve McHugh slow-roast a 230-pound hog in a large outdoor cinder block pit.

Roger Mooking and Charlie Thieriot slow roast a 30-pound porchetta; Roger assists caterers Jaret Foster and Mona Johnson in putting together roasted mussels and a white bean, chorizo and clam stew.

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.

Roger cooks up two whole hogs in two different ways; Roger visits MOPHO restaurant for a Southeast Asian spit-roasted pig that is a twist on a classic tradition; Chef Miles McMath hinges two steel troughs together to make a quick-cooking oven.

Roger heads to Hamaknockers Bar-B-Que, where he is introduced to the Hamaburger, and watches a pitmaster pull pork with a power tool; Steve Melton is a farmer preserving the tradition of making cane syrup in a 100 year-old kettle over an open fire.

Old fashioned is combined with modern innovation to create some interesting comfort foods in Minneapolis and St. Paul.

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.

Andrew visits the Minnesota State Fair where bizarre food is the main attraction; Scandinavian delicacy lutefisk; deep-fried candy bars.

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

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.

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

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's culinary crusade carries him to California's famous wine country for a boozy bird, a bagel bonanza and a big, bad four-pound burrito in the Muy Macho Burrito Challenge.

Casey Webb's palate-expanding pilgrimage takes him to Orlando, Fla., for a hunger-slaying sandwich, a famous footlong and an 8.5-pound team challenge so big that he calls in backup from hometown hero and heartthrob Joey Fatone.

Casey Webb's food frenzy takes him to New York's Hudson Valley for a fall, orchard-to-table treat; an Italian dessert for breakfast and wings so hot they have him seeing ghosts in the 4.5-pound Atomic Ghost Wings Challenge.

Chef Ramsay travels to Philadelphia to revamp Zocalo, a Mexican restaurant plagued with an unorganized staff and poor service.

Chef Ramsay visits a business in New Jersey owned by two brothers who can't set aside their differences; Ramsay gives the menus and dining room a modern makeover.

Ramsay tries to help the owners of an Oakhurst, N.J., restaurant called Mike and Nellie's turn their business around.

Chef Ramsay heads to Atlanta to help the owners of Park's Edge restaurant revitalize their menu and service.

Chef Ramsay travels to Philadelphia to revamp Zocalo, a Mexican restaurant plagued with an unorganized staff and poor service.

Chef Ramsay visits a business in New Jersey owned by two brothers who can't set aside their differences; Ramsay gives the menus and dining room a modern makeover.

Ramsay tries to help the owners of an Oakhurst, N.J., restaurant called Mike and Nellie's turn their business around.

Chef Ramsay heads to Atlanta to help the owners of Park's Edge restaurant revitalize their menu and service.

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See why this cleaning tool replaces chemicals and hard labor!

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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Tiffani prepares hearty finger foods for friends on game night; goat cheese and bacon-stuffed roasted dates; mushroom, leek and prosciutto pizza; Ahi tuna poke; peanut butter chocolate bites.

Tiffani and husband Brady Smith use date night to put an end to their ongoing debate: fine dining or greasy spoon; Ethan Embry joins the couple at Mom's Bar-B-Q, and Ashley Williams is their dinner guest at the refined Girasol Restaurant.

Tiffani serves some family favorites to friends Ross Mathews and the Scott brothers, Drew and Jonathan; a dinner of homemade spaghetti and meatballs; a 6-Layer Cake with creamy chocolate icing for dessert.

Tiffani Thiessen invites Seth Green and his wife, Clare Grant, for some fun at the fair; homemade corn dogs with a crispy battered crust; hamburger sliders on pretzel buns; sweet po-tater tots; plucot cherry popsicles with a champagne twist.

Late night cuisine; crispy truffled shoestring fries with a truffle aioli.

Kelsey discovers the secrets of reinventing cocktail favorites and turning them into innovative mocktails.

Fried fish with carrot escovitch using Jamaican flavors; grilled lobster tails with jerk sauce and coconut rice.

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

Pork maple sausage from scratch; egg, cheese and sausage sandwich; blueberry and cream stuffed French toast with fresh strawberry jam.

A savory sausage, bacon and duck confit; chicken cacciatore flavored with onion, mushrooms, red peppers and garlic; steamy fish stew or bouillabaisse featuring clams, mussels and shrimp.

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

Roasted chicken pops with vibrant salsa verde; fried potatoes with spicy aioli; molten chocolate cakes.

Michael sources fresh ingredients from a garden in the sky for Mezze. On the roof of a New York restaurant, this is farm-to-table in the extreme. Featuring Greek almond dip (Skordalia) and golden Zucchini Fritters (Keftedes).

A salad, pork entree; desserts fired over the iron grates; a frozen cucumber margarita.

Super-sized Fatboy Ice Cream Sandwiches; Wise Onion Rings; Melville Candy Glitter Mustache Lollipops; Nemo's Pull Apart Cinnamon Bread.

The secret behind Graeter's rich and creamy ice cream; the lowdown on Mrs. T's Pierogies; Geraldine's Aged Cheddar Cheese Straws; made from scratch marshmallows.

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

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.

Hot spots around the country spice up kitchens.

Restaurants offer comfort foods.

A honky-tonk whiskey bar serves amazing tacos; haute hot dogs and sausages with global flavors; students flock to a delicious Cambodian sandwich shop; a quirky Venezuelan restaurant offers seventeen different arepas.

Perla in New York City's West Village; Baco Mercat in downtown Los Angeles; Merchants Restaurant in downtown Nashville.

Andrew wants to find out what Hawaiians really like to eat; dried octopus bile sac; crispy pork intestine;and a traditional take on a raw fish salad that includes the eyeballs.

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

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.

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

Andrew Zimmern finds out that there's a lot more than meat and potatoes on the table in Iowa; Pork brains with spring onion kimchi; a stew made from a sheep's head.

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.

Best versions of the classic finger lickin' dish, fried chicken.

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

Food Network stars talk about the foods they love to start their day with.

Scott Conant and an updated take on classic potato tots; Jernard Wells devours a delectable dish of salt and pepper calamari in Atlanta; Tregaye Fraser and the Belly Benedict.

Andrew visits Baltimore, a city tied to its nautical past that's now bustling with food courts and farm-to-table restaurants; Andrew dines on dishes straight out of a family's cookbook, freshly caught blue crab and a classic dinner.

Andrew tours Washington, D.C., where he connects with a congresswoman over a power breakfast of Moroccan grits, savors the international flavors of Union Market and enjoys his go-to sweet potato pie from Henry's Soul Food Cafe.

Eddie Jackson proves that when it comes to food, bigger is better; he runs down a full day of eats, from oversized omelets to burrito behemoths; he's making room for some for the biggest bites out there.

Whether it's mouthwatering burgers, tacos with a twist, or delicious desserts, there's a food truck for just about anything you're craving.

Best versions of the classic finger lickin' dish, fried chicken.

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

Food Network stars talk about the foods they love to start their day with.

Scott Conant and an updated take on classic potato tots; Jernard Wells devours a delectable dish of salt and pepper calamari in Atlanta; Tregaye Fraser and the Belly Benedict.

Andrew visits Baltimore, a city tied to its nautical past that's now bustling with food courts and farm-to-table restaurants; Andrew dines on dishes straight out of a family's cookbook, freshly caught blue crab and a classic dinner.

Andrew tours Washington, D.C., where he connects with a congresswoman over a power breakfast of Moroccan grits, savors the international flavors of Union Market and enjoys his go-to sweet potato pie from Henry's Soul Food Cafe.

Eddie Jackson proves that when it comes to food, bigger is better; he runs down a full day of eats, from oversized omelets to burrito behemoths; he's making room for some for the biggest bites out there.

Whether it's mouthwatering burgers, tacos with a twist, or delicious desserts, there's a food truck for just about anything you're craving.

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Join Connie Craig-Carroll and health visionary Ken Meares as they uncover OmegaXL, the groundbreaking natural supplement transforming lives by tackling joint pain and inflammation.

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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.

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

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

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

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 dines on the magically fun Carnival in a Cup at the Fourth Avenue Street Fair in Tucson, Ariz.; Noah tests his strength against the macho nacho grilled cheese at the South Florida Fair and the OC devil dog at Winter Fest OC in California.

Noah Cappe takes on the dill donut sundae at the South Florida Fair in West Palm Beach, a BBQ lumpia sandwich at the Washington County Fair in Utah and the cereal-infused Saturday Morning Pizza at the Houston Livestock Show and Rodeo.

Noah Cappe goes surfside for a coastal fairground adventure; he samples creative beach eats from midway vendors all around the country.

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.

Roger Mooking wraps his hands around fifteen of the best sandwiches, tacos, pizza slices, chicken wings and more; some of the country's best and most creative chefs give a peek inside their kitchens.

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

Spice-loving chefs preparing the hottest recipes in America; featuring fiery dishes including flaming-hot noodles, hot chicken, pepper-packed burritos, spicy jerk chicken wings, and a soup of liquid flames.

Chefs are finding cool ways to innovate on the grate; smoked Thanksgiving sandwich; barbecued brisket with Mexican flair; whole hog take on porchetta.

Restaurants go hog wild, serving up German-style pork shanks in Philadelphia, pork-powered pizzas in Boston, bourbon-glazed pork chops in St. Rose, La., and the skyscraper-sized Hogzilla in Ridgefield, Conn.

Southern barbecue on a bun; a Tex-Mex take on a banh; lasagna grilled cheese.

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

Roger visits Burns Original BBQ in Houston, Texas, and meets Grandpa Roy Burns, who started the business in 1973 to help support his nine children, and his family, who welcome Roger with open arms.

Roger visits the Lone Star State, and visits Grant Pinkerton to sample some one-of-a-kind cuts, including seasoning and barbecuing two whole goats; Roger meets up with chef Andrew Wiseheart, who slow-spins whole seasoned chicken over coals.

Roger heads to Hoodoo Brown Barbeque in Ridgefield, CT, where owner Cody Sperry serves up monster-sized meaty masterpieces; Roger is introduced to Hogzilla, a towering sandwich with BBQ ranch dressing, fried green tomato and coleslaw.

At Urban Grub, Roger witnesses as Chef Edgar Pendley fans the flames in a massive 18-foot-tall hearth and hangs a wall of house-made andouille sausages and pork ribs; Whole hog barbecue is the main attraction at Martin's Bar-B-Que Joint.

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.

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

Tony tries to discover what makes Melbourne, Australia, special as a melting pot of cultures.

Anthony explores the diverse food experiences hidden deep within America when he visits Texas, Ohio, Colorado and Wisconsin; he searches for the heroes of the food scene in the American Heartland.

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.

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

Tony tries to discover what makes Melbourne, Australia, special as a melting pot of cultures.

Anthony explores the diverse food experiences hidden deep within America when he visits Texas, Ohio, Colorado and Wisconsin; he searches for the heroes of the food scene in the American Heartland.

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

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G. Garvin heads back to his hometown of Atlanta; shrimp and grits; red velvet cake; fried chicken.

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.

A lesson on how to make goat cheese in Franklin, Tennessee; visiting a distillery in Bardstown, Kentucky, to learn about the bourbon process.

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

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 decadent whiskey barbeque bacon burger.

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 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 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.

Haylie Duff visits one of his most treasured New Orleans spots, serving crunchy po' boys and spicy barbecue shrimp; in Kansas City, Mo., Michael meets a team that smokes some of the best burnt ends around.

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

Sweet and savory pork belly sliders with bacon jam and bourbon sauce; eggs baked in a tomato and pepper stew make the best shakshuka; alligator ribs smothered in honey mustard barbecue sauce.

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.

A smokehouse where succulent, slow-smoked pork ribs are mopped with a tangy, citrus barbecue sauce; a beefy burger topped with smoky kielbasa; octopus-pork and salmon sausages.

Cheeseburger tacos with a house-made beer cheese sauce and a Jamaican jerk fried fish taco with mango salsa and cilantro sour cream; bone-in pork chop; smoked lamb sandwich with homemade mint sauce; smoked brownies.

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

Barbecued beef, chimichurri and sweet dulce de leche in Buenos Aires, where tradition drives the food culture.

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

Classics in Edinburgh include a hearty Scottish breakfast, peppery haggis, blue lobster and Scotch whisky.

From delicate spot prawns, inventive sushi and king crab to Japadogs and salmon candy, Vancouver celebrates modern twists on old favorites.

Spicy stews to cure a hangover; icy buckwheat noodles to beat the heat; sweet beef and spicy fermented cabbage.

The ultimate ice cream sandwich; sandwich cookies gone wild; unique New York concoctions.

Perfect cookies with delicious fillings make for amazing cookie sandwiches.

Sunny Anderson welcomes eight Easter-obsessed bakers to the kitchen to create a fantasy Easter dessert featuring chocolate; they have to imagine themselves as giant Easter Bunnies.

Host Sunny Anderson challenges the seven remaining bakers to create dessert pizzas inspired by crave-worthy cookies and make edible garden cakes.

Host Sunny Anderson asks the six remaining bakers to wake him up with delicious Easter doughnuts infused with a shot of caffeine and piñata cakes filled with homemade treats.

The five remaining bakers must make edible bird nest desserts filled with delicious Easter eggs; baking and modeling edible Easter-themed sashes and crowns.

Host Sunny Anderson challenges the four remaining bakers to make over-the-top charcuterie boards filled with Easter treats; the competitors then try to fool the judges with cakes that look exactly like classic Easter dinner dishes.

In the finale, host Sunny Anderson asks the three bakers to take on the ultimate challenge.

Host Sunny Anderson asks the six remaining bakers to wake him up with delicious Easter doughnuts infused with a shot of caffeine and piñata cakes filled with homemade treats.

The five remaining bakers must make edible bird nest desserts filled with delicious Easter eggs; baking and modeling edible Easter-themed sashes and crowns.

Host Sunny Anderson challenges the four remaining bakers to make over-the-top charcuterie boards filled with Easter treats; the competitors then try to fool the judges with cakes that look exactly like classic Easter dinner dishes.

In the finale, host Sunny Anderson asks the three bakers to take on the ultimate challenge.

Tired of bloating or gut issues that won't go away?; discovering the root cause-and how Emma can help eliminate methane-producing archaea, reset digestion and restore balance naturally.

Cut up to half the cost of your monthly cell phone bill; same towers, same coverage, but a lot less money; it sounds great but is it too good to be true?; join myth-busting legend Kari Byron as she takes on Big Wireless to save you money.

Join TV legend Richard Karn to discover the strongest, smartest Pocket Hose yet! The Copper HeadTM features anti-burst technology, a kink-proof Force Field jacket, Tri-Tex inner tube and game-changing Pocket PivotTM for 360° freedom.

Join Mike Mezack for a special presentation of the 1776-2026 Enduring Liberty Half Dollars-one-year-only U.S. Mint issues honoring America's 250th Anniversary, including rare rolls and certified MS67 collectibles.

Neapolitan-style pizzas; Hatch Pizza with shredded chicken and roasted green chilies; Belgian Farmer Pizza with bacon, Brussels sprouts and goat cheese; artisanal burgers.

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.

Brad Miller samples the nacho cheeseburger and the pizza supreme corn dog; kimchi mac and cheese; the Korean cheesesteak; loaded ice cream sandwiches; a double chocolate cookie creation; French toast ice cream sandwich.

A traditional corncake sandwich filled with marinated flank steak; grilled pork sausage and creamy avocado sauce; inventive macaroni and cheese; Mac Waffles, a spin on chicken and waffles, with three-cheese macaroni baked in; sweet mini doughnuts.

Seafood dishes that are making waves with fresh seafood, sandwiches and chowder gravy.

Former MLB baseball players Iván "Pudge" Rodríguez and Kevin Millar highlight unforgettable eats, from brisket nachos to an award-winning rack of ribs.

A colossal prosciutto calzone in Philly; perfect pasta in Michigan; an Italian hot dog in Las Vegas; a can't-miss steak-and-fondue stromboli; Italian deli sandwiches in San Francisco.

A burger joint puts heat to its meat with a sauce made from guava and habanero peppers; a Charleston barbecue pit turns low-and-slow brisket into a fiesta of flavors; a Los Angeles restaurant torches everything it touches.

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

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

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.

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

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.

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

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

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

Tender kangaroo and delicate Pavlova in Sydney, Australia; hearty meat pies, rich Sunday roasts and Moreton Bay bugs.

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

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

Andrew Zimmern 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.

Casey Webb's tasty trek across America brings him to Boulder, Colo., for a bourbon burger blast, a gooey campfire classic and an insanely hot pizza loaded with three layers of ghost pepper.

Casey Webb's 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 goes back in time to a Black Hills outlaw town's old west saloon to chow down on a fried state staple and tackle one tough hombre in the Cowboy Showdown 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.

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

Gin blossoms to chocolate sodas; grapefruit margaritas to herbacious mojitos.

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

Shrimp po' boy; lobster feast; cheese steak.

Casey Webb's tasty trek across America brings him to Boulder, Colo., for a bourbon burger blast, a gooey campfire classic and an insanely hot pizza loaded with three layers of ghost pepper.

Casey Webb's 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 goes back in time to a Black Hills outlaw town's old west saloon to chow down on a fried state staple and tackle one tough hombre in the Cowboy Showdown 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.

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

Gin blossoms to chocolate sodas; grapefruit margaritas to herbacious mojitos.

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

Shrimp po' boy; lobster feast; cheese steak.

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.

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.

Back Pain? Hip? Sleep well thanks to this cooling topper!

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After school favorites that break all of the traditional rules and win.

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

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

Some of the most delicious Unique Cakes out there.

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.

Quin Candy; the Roman Candle Baking Company; Kyra's Bakeshop.

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.

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.

Jay Michaels and Jay Roecker, lovingly known as the Jays, want a cake as chic and over-the-top as their personalities for their wine cellar wedding.

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

The craziest mash-ups; the Pizzarito in New York; nachos with macaroni and cheese in Wisconsin; Mexican and Asian food in Arizona; low-country boils with pizza in Chicago.

A spot in Maine, is making dreams come true with a dish called the Meat Coma, which is packed with smoked beef brisket, pork ribs, pork shoulder and house-made chili; classic po'boys into sky-high meaty masterpieces; meat madness in Milwaukee.

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

People love sausage, whether they're long links, plump patties or spicy little slices; sampling the best the United States has to offer, including a chorizo burger, a sausage sampler, a Cajun sausage po' boy, and wood-fired venison hot dog.

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

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

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

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

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.

New York City's Parm serves Italian-American sandwiches; Italian comfort food is paired with beer at a gastropub in Philadelphia; fresh and dried pastas made with unusual ingredients; Italian sausages with a Southern twist.

Eddie Jackson finds the best seafood by the seashore; whether it's baked, broiled, fried or served in a shell or on a bun, these fresh-out-of-the-water wonders have hungry diners wishing they were seeing waves.

Eddie Jackson goes hog-wild all day with dishes that use every single part of the pig; these are the perfect porky portions for an entire day of pigging out.

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

Chef Ramsay heads to West Babylon, N.Y., to help two inexperienced restaurant owners with their struggling establishment; after discovering a lack in communication, Ramsay stages an emotional intervention with the staff.

Ramsay heads to Carlstadt, N.J., to see if he can help turn a struggling restaurant around.

Chef Ramsay lends his expertise to the owners of a failing California eatery called Luigi's.

Chef Ramsay tries to save Austin, Texas, restaurant El Greco from being closed.

Chef Ramsay heads to West Babylon, N.Y., to help two inexperienced restaurant owners with their struggling establishment; after discovering a lack in communication, Ramsay stages an emotional intervention with the staff.

Ramsay heads to Carlstadt, N.J., to see if he can help turn a struggling restaurant around.

Chef Ramsay lends his expertise to the owners of a failing California eatery called Luigi's.

Chef Ramsay tries to save Austin, Texas, restaurant El Greco from being closed.

Join your hosts Kevin Cash & Cory Cady as we discuss the 250th Anniversary of America with the official "America 250" logo on a Silver American Eagle label; we are locking in orders for this iconic release, but coins are limited! Don't miss out!

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.

Back Pain? Hip? Sleep well thanks to this cooling topper!

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.

Doughnuts like never seen before; crepes filled with decadent ingredients; a Korean feast cooked tableside; a meal that includes everything from the nose to the tail.

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.

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

The most unique delis.

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

Culinary tour of innovative Houston restaurants.

Noah Cappe celebrates Memorial Day weekend and uncovers some tasty treasures at the pirate-themed Contraband Days festival.

Scorpion pizza loaded with edible insects; deep fried butter; hot beef sundae; deep fried mac & cheese; saltwater taffy; chicken tinga masala tostada.

Ingenious fair vendors use the humble potato to create some amazing and original midway food offerings.

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

Hoggetown Medieval Faire in Gainesville, Fla.; smoked bison burger and the wild boar leg; Rodeo Austin for some weird treats like Armadillo Eggs, Cookie Dough Dream and a road trip to deliciousness called the I-35 Chili Jar.

Knock-out fruity feasts at the Florida Strawberry Festival in Plant City; Strawberry French Toast Burger and slurps the Way Better Strawberry Shake; Maryland's Towsontown Spring Festival; a Poppin' Lobster Dog; Japanese street food.

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.

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

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 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.

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

Truffled egg toast; Reuben egg rolls; foot high lemon meringue pie; strawberry souffle.

Crab cakes at Dahlia; pizza at Serious Pie; Raclette at Le Pichet; from the donuts at Lola and the rhubarb sorbet in Kirkland's Cafe Juanita to Fran's best chocolate bars, Seattle's got the West Coast covered when it comes to sweets.

Pasta in a tomato sauce; hanger steak smothered in spicy peanut mole sauce; linguini with clams; toffee pudding with caramel.

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

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

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

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.

Iron Chef Alex Guarnaschelli faces off against chef Robert Clark, the owner of The Fish Counter in Vancouver; the judges are Donatella Arpaia, Art Smith and Elettra Wiedemann.

Team U.S.A., Bobby Flay, Marc Forgione and Alex Guarnaschelli battles Team Australia, Adrian Richardson, Darren Robertson and Tobie Puttock.

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

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.

Iron Chef Alex Guarnaschelli faces off against chef Robert Clark, the owner of The Fish Counter in Vancouver; the judges are Donatella Arpaia, Art Smith and Elettra Wiedemann.

Team U.S.A., Bobby Flay, Marc Forgione and Alex Guarnaschelli battles Team Australia, Adrian Richardson, Darren Robertson and Tobie Puttock.

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

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.

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.

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.

There's a new Duck in town! A revolutionary ultra-compact vacuum that "ducks up" everything. Perfect for your home, car, and beyond, it's so compact it fits in a drawer or glove box, yet so powerful it tackles even the toughest messes.

Tired of bloating or gut issues that won't go away?; discovering the root cause-and how Emma can help eliminate methane-producing archaea, reset digestion and restore balance naturally.

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

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 gruyere.

Cheddar black pepper waffles topped with sausages and apples tossed in a maple agro dolce sauce; apple pancake bars with a nutty brown butter crumble drizzled with apple syrup; sparkling apple cider sangria.

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

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

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

Michael Symon, Guy Fieri and Aaron McCargo Jr.

Sweet candied oranges dipped in chocolate; green papaya; tropical guavas wrapped in flaky pastry.

Favorite hand-sized treats.

Crispy calamari; French onion soup in a dumpling form.

Favorite dishes from Tyler Florence, Sunny Anderson, Ted Allen; Hawaiian pork dish, super sized sizzling bacon.

Chef Johnny Hernandez of El Machito skewers various meats and completes the meals with housemade salsas and warm corn tortillas; Roger and Chef John Russ of Vintage Heart Farm roast quails and sausages over a wood fire on a 7-foot steel tree.

Roger visits South Carolina for two country cookouts: a traditional backyard pig pickin' in the town of Beaufort, and a classic oyster roast on Bowen's Island.

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

Custom-made outdoor grill modeled after those in Uruguay; Corn on the cob with coconut oil and spices; strawberry rhubarb cobber; wood-burning ovens.

Cooking on a German Schwenker Grill with Paula Marcoux; Brookside Barn and Farm in Uxbridge, Mass. for do-it-yourself pig roasts.

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

Hamburger that costs five thousand dollars; a seafood restaurant that has an Italian fish market flown in every day; dinner for 1,800 people at Muhammad Ali's 70th birthday.

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

Elk heart tartar with a raw turkey egg; bourbon smoked cherries and bone marrow; goose liver with cacao.

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

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

Land turtle and shark; land creatures and caiman.

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

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

Casey Webb'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.

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.

Ramsay travels to Boston to help a restaurant owner.

Ramsay visits a Providence, R.I., restaurant to see if he can help the owners turn it around.

Chef Ramsay heads to Spin a Yarn, a 50-year-old steakhouse and banquet center in Fremont, Calif., in hope of revitalizing its menu and ambience.

Chef Ramsay travels to Philadelphia to revive Chiarella's, a family-owned Italian restaurant that has an outdated menu, a disorganized staff and sloppy service.

Ramsay travels to Boston to help a restaurant owner.

Ramsay visits a Providence, R.I., restaurant to see if he can help the owners turn it around.

Chef Ramsay heads to Spin a Yarn, a 50-year-old steakhouse and banquet center in Fremont, Calif., in hope of revitalizing its menu and ambience.

Chef Ramsay travels to Philadelphia to revive Chiarella's, a family-owned Italian restaurant that has an outdated menu, a disorganized staff and sloppy service.

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Tiffani hosts a movie night and invites friends Tim Meadows, Neal Dodson and Ashley Williams; she prepares roasted chicken pot pie; sour cream mashed potatoes; sweet and spicy popcorn; spiked hot chocolate.

A kid-friendly menu featuring watermelon salad with fresh mint and feta cheese, a pickle and potato salad, fried chicken, and root beer floats with homemade vanilla ice cream.

Tiffani is bringing a feast just like mama used to make but with some new twists. Nothing says classic like a juicy Braised Tri-Tip Roast and Cream Cheese Pie.

Tiffani Thiessen invites friends Scott Wolf, Hilarie Burton and Ethan Embry over for a Latin-inspired fiesta of tropical salsa; prickly pear margaritas; citrus marinated beef fajitas; slow cooked cuban-style black beans with Mexican rice.

Kelsey remembers her trip to San Francisco; paella with a twist; fideos with shrimp and chorizo; buttery pilaf; crab tapas.

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.

A perfectly chopped cobb salad topped with roquefort dressing; a fragrant French onion soup; a shortcake filled with sweet, delicate strawberries.

Cooking with NFL player Nick Mangold; bison chili; roasted beet and orange salad with goat cheese dressing; green smoothie.

Ratatouille, filled with onions, eggplant and tomato jam; Italian bread salad, panzanella; pan-seared Pacific cod.

Hot dog in homemade cornbread bun; funnel cake; cotton candy lemonade.

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

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.

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

Cleveland style clambake.

Home Run Inn's Meat Lovers Pizza; Garrett's cheese and caramel popcorn mix; Jaxn's twice baked cheddar bacon potato stix; Rudolph Foods' barbecue pork rinds.

Sriracha hot sauce; Tina's Chimichangas; Fannie May's Mint Meltaways; Edelweiss Chocolate's Toffeemallow factory.

Jane in Montreal's tribute to the city's bagels; pizzas baked in a wood-burning, rotating oven; a Chicago pizza shop with only three pizzas; Neapolitan-style pizza.

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.

A visit to great getaways where the food is just as worthy of the trip as the lodging itself.

Chef Nate Appleman, brings gourmet savory and dessert pizzas to Pulino's; Sara Jenkins brings Italian street-food to a tiny Lower East side store front.

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

Romantic eateries in New York City.

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

Andrew Zimmern goes deep into the interior of Florida and discovers that people in the rural areas are still living off the land and eating much like their ancestors did.

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

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

Old fashioned is combined with modern innovation to create some interesting comfort foods in Minneapolis and St. Paul.

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