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.

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.

Teams must "bake-believe" fantastic creations featuring their favorite fantasy beasts.

The baking teams are challenged to imagine what the North Pole's coolest couple do on a day off and create cakes that invite judges Harry Eastwood, Ron Ben-Israel and Eddie Jackson to spend time at home with Mr. and Mrs. Claus.

The six remaining bakers revel in the warm flavor of ginger; for their first challenge they create mini desserts highlighting candied ginger, then create three different types of holiday cookies inspired by family traditions.

The five remaining bakers reinvent two Hanukkah classics, rugelach and macaroons; unique version of a holiday croquembouche.

The four remaining bakers must make a candy apple dessert inspired by a candy apple gift, then figure out how turn the contents of a traditional gift basket into a delicious dessert.

The last three bakers must show off their decorating chops by baking and beautifully decorating a sugar cookie tree; in the final heat, the bakers need to transform their assigned holiday tradition into an intricately decorated cake.

The six remaining bakers revel in the warm flavor of ginger; for their first challenge they create mini desserts highlighting candied ginger, then create three different types of holiday cookies inspired by family traditions.

The five remaining bakers reinvent two Hanukkah classics, rugelach and macaroons; unique version of a holiday croquembouche.

The four remaining bakers must make a candy apple dessert inspired by a candy apple gift, then figure out how turn the contents of a traditional gift basket into a delicious dessert.

The last three bakers must show off their decorating chops by baking and beautifully decorating a sugar cookie tree; in the final heat, the bakers need to transform their assigned holiday tradition into an intricately decorated cake.

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Join your host Mike Mezack as we explore why 2026 will change the numismatic hobby forever, including a once-in-a-lifetime Silver Eagle. We are locking in orders for this historic coin but spots are limited! Don't miss out!

Alton Brown loses control over a jewel of deliciousness in Los Angeles; Alex Guarnaschelli raves about a classic Middle Eastern delight in New Orleans; Monti Carlo finds meat-pie perfection in Phoenix.

Alton Brown reveals the surprise ingredient that goes into the best cinnamon roll; Alex Guarnaschelli loves sourdough bread made with pickle juice; Monti Carlo heads to New Orleans for the most unique, irresistible oysters.

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.

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.

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

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

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.

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

Casey Webb's 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'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.

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.

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.

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.

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

Looking at secret menu must-haves.

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.

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

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.

From classics like the Boston Cream Pie to sticky buns that'll sway one's loyalties, viewers are taken on a tour of the best that New England has to offer; trying the Szechuan sliced fish in Chinatown; tasting the ultimate roast chicken in Cambridge.

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 has nothing but praise for a pristine fusilli pasta in New York; Marc Murphy is in love with legendary lasagna in Scottsdale, Ariz., while Geoffrey Zakarian finds perfection in an unbelievable combination of pasta, pears and cheese.

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

Noah Cappe enjoys the newest offerings at the state fair of Louisiana, starting with mozza-ghetti, a cheesy take on the classic topped with meatballs and tomato sauce.

The Circleville Pumpkin Show in Ohio, where pumpkin stars in treats like Pumpkin Chili Dogs and Fall Favorite Taffy; Southern favorites including True Grits and Banana Split Pudding Bites are at the North Carolina State Fair in Raleigh.

Noah Cappe takes off to the Albuquerque International Balloon Fiesta, where the flavors are just as sky high as the balloons.

Noah Cappe gets a good start to his day at the Macon County Fair in Illinois with the Big Biscuit. Then, he takes a bite out of street food at the Ninth Avenue Food Festival in NYC and rings in the 4th of July at the Big Butler Fair in Pennsylvania.

From sweet and savory BBQ pork and enormously artful mountains of lobster to herbaceous Jamaican flatbreads and sinfully gooey butter tarts, Andrew showcases the diverse eats of Toronto, Canada.

Florence's classics like rare Florentine steak, thick ribollita soup, original cappuccino, and the world-famous dessert, gelato.

Andrew explores the iconic eats of Lisbon, Portugal, where seafood reigns supreme, including sardines and shellfish feasts; late-night snacks are piled with pork, soups overflow with sausage and dessert is a religious experience, too.

Andrew celebrates Pennsylvania Dutch favorites, like shoofly pie.

Noah Cappe enjoys the newest offerings at the state fair of Louisiana, starting with mozza-ghetti, a cheesy take on the classic topped with meatballs and tomato sauce.

The Circleville Pumpkin Show in Ohio, where pumpkin stars in treats like Pumpkin Chili Dogs and Fall Favorite Taffy; Southern favorites including True Grits and Banana Split Pudding Bites are at the North Carolina State Fair in Raleigh.

Noah Cappe takes off to the Albuquerque International Balloon Fiesta, where the flavors are just as sky high as the balloons.

Noah Cappe gets a good start to his day at the Macon County Fair in Illinois with the Big Biscuit. Then, he takes a bite out of street food at the Ninth Avenue Food Festival in NYC and rings in the 4th of July at the Big Butler Fair in Pennsylvania.

From sweet and savory BBQ pork and enormously artful mountains of lobster to herbaceous Jamaican flatbreads and sinfully gooey butter tarts, Andrew showcases the diverse eats of Toronto, Canada.

Florence's classics like rare Florentine steak, thick ribollita soup, original cappuccino, and the world-famous dessert, gelato.

Andrew explores the iconic eats of Lisbon, Portugal, where seafood reigns supreme, including sardines and shellfish feasts; late-night snacks are piled with pork, soups overflow with sausage and dessert is a religious experience, too.

Andrew celebrates Pennsylvania Dutch favorites, like shoofly pie.

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.

Even if YOU do everything right to protect yourself, company and institutional data breaches are out of your control. Nearly 1 out of 4 US consumers have been a victim of identity theft. Find out how LifeLock can help protect your identity.

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Treats in Brooklyn, N.Y. including unique doughnuts, artisanal ice cream, root beer float cupcakes, and sweet, salty cookies.

Unique caramel bread puddings; ooey gooey sticky buns; mini bites of caramelized goodness; old fashioned candy.

Janna, Sally and Jennifer are employees of Southfork Ranch, known worldwide as the Ewing ranch from the TV series Dallas; Southfork Ranch is planning their biggest event of the year with 500 people attending, which calls for a Texas-sized cake.

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

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

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

Edible icons such as sushi and tempura in Tokyo, Japan, where the food is spectacular and delicious to all.

Andrew Zimmern samples some of the best cuisine St. John's, Newfoundland, has to offer; from succulent blue mussels steamed in local beer and creamy cod au gratin to hearty moose stew and savory rabbit pie.

Andrew takes a look at the diverse eats that define Washington, D.C.

Fried chicken and pancake tacos are a delicious reinvention of classic chicken and waffles; a burger with a house-made chorizo patty; smoked pulled pork with a Kansas City-style barbecue rub.

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

A traditional Rhode Island hot wiener in a crepe topped with chili; a steak patty topped with Chinese char siu slaw and nestled inside a soft steamed bao bun; cold-smoked baby back ribs on a bed of flaming hay; an 18-ounce bacon steak.

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.

From the all-American Burst o' Freedom in Indiana and the sensational southern Deep Fried Banana Pudding Sundae in North Carolina to the meaty treats like the BBQ Split and the Chili Mac Attack Sundae in Florida.

Noah Cappe takes his taste buds on an international tour with loaded Banh Mi Fries at the Taste of Omaha, the beef-loaded Birria Torta at the Rochester Lilac Festival and a Southern take on a classic lasagna at the West Virginia Strawberry Festival.

The Winter Fest OC; west coast nuggets; sweet potato pile; the frozen banana cane; the breakfast funnel cake; the honey nut crunch burger.

Noah arrives at The Great Frederick Fair in Maryland, where he enjoys the Whole Hog, the Crabby Dog and the Cake-a-Dilla; Noah visits New York's Wyoming County Fair and samples the Monster Veggie Wrap, the Mexita and the Exploding Fireball Taffy.

Heading to Nashville, Tenn., in search of craveworthy comfort food that satisfies the soul, from barbecue to burgers and even a Thai twist on pizza.

Delicious dishes at some surprising places are revealed.

The pumpkin spice phenomenon hits the championship; for the pre-heat, nine bakers attempt to wow the judges with creative pumpkin spiciness; in the main heat, the bakers must combine a yule log with a classic holiday treat.

For the pre-heat, the eight bakers work in teams to make four different kinds of pies on the same sheet pan; in the main heat, the bakers embrace the stuffed feeling after the Thanksgiving meal by making stuffed cakes featuring seasonal ingredients.

Seven bakers must make a dessert combining cranberry with another flavor; to combat the sleepiness that follows turkey, the main heat challenges the bakers to create a sweet treat that pairs coffee with an unusual flavor of coffee syrup.

The holidays are a time for artistry and decorations, so for the pre-heat, inflatable holiday decorations inspire the six bakers' cute cream puff displays; in the main heat, the bakers dazzle the judges with delicious hand-painted eggnog cakes.

Five bakers have to update traditional rugelach with unexpected new flavors like cardamom, grapefruit, guava paste, peanut butter or chai; the judges are craving their favorite ingredients in the form of a light and creamy tiramisu in the main heat.

In the pre-heat, bakers have to combine common pantry ingredients like balsamic vinegar, potato chips, oatmeal, red wine and olive oil in a new version of a classic holiday dessert; the bakers must use two key fruitcake components in a new dessert.

Three final bakers must create a beautiful edible holiday ornament display in the pre-heat; for the final main heat, the bakers must create a cake that is decorated like a gift on the outside and reveals a surprise inside when sliced.

The holidays are a time for artistry and decorations, so for the pre-heat, inflatable holiday decorations inspire the six bakers' cute cream puff displays; in the main heat, the bakers dazzle the judges with delicious hand-painted eggnog cakes.

Five bakers have to update traditional rugelach with unexpected new flavors like cardamom, grapefruit, guava paste, peanut butter or chai; the judges are craving their favorite ingredients in the form of a light and creamy tiramisu in the main heat.

In the pre-heat, bakers have to combine common pantry ingredients like balsamic vinegar, potato chips, oatmeal, red wine and olive oil in a new version of a classic holiday dessert; the bakers must use two key fruitcake components in a new dessert.

Three final bakers must create a beautiful edible holiday ornament display in the pre-heat; for the final main heat, the bakers must create a cake that is decorated like a gift on the outside and reveals a surprise inside when sliced.

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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.

Join Connie Craig-Carrol and health expert Ken Meares in this eye-opening discussion about OmegaXL. Learn how this unique supplement can help you fight the limitations of joint pain and embrace an active lifestyle.

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

Ali lands on his feet with Cat Head biscuits and gravy, followed by Southern chicken and dumplings; after a tasty Aussie treat, Ali caps off his day on the bay with a delicious crab cake.

In Chattanooga, Ali starts with a colossal cinnamon roll before digging into a sweet and sassy lamb burger for lunch, then snacks on a Tennessee whiskey pot de creme, and finishes with an Irish spin on tacos for dinner.

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

Ali starts his day in Des Moines with crisp and cheesy breakfast nachos, then has a roasted chicken lunch with mashed potatoes and onion rings before snacking on a Napoleon and finishes with a dinner of seafood stew.

Ali's St. Louis trip starts with a slider piled high with pulled pork and chorizo chili, has a jail cell pork belly BLT for lunch, escapes for a brownie and cookie treat and ends the day with a crunchy cranberry cayenne torched chicken.

From the paper-thin crusts of New York, to the wood-fired ovens of the west coast, to the bottomless deep dish of Chicago, Roger presents the top fifteen pizza offerings in the whole country.

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.

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 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.

In Fort Worth, Texas, chef and restaurateur Lou Lambert invites Roger to his ranch to slow-roast whole hogs over oak coals in a massive, custom-built metal rig; dessert is a sweet treat inspired by Lou's chuck wagon cooking days.

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

Smoked chicken bathed in white sauce at Big Bob Gibson B-B-Q in Decatur; "The Big Red" pulled pork sandwich at The Brick Pit in Mobile.

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

An extra-crispy menu piled high with pork rind brisket nachos, spicy Korean double-fried chicken, authentic British fish and chips, inventive egg rolls, country-fried Wagyu burgers, fried soft-shell crab and some creative cookies.

From seriously saucy barbecue sandwiches to nachos on a pizza and the perfect burger for "Dirty Dancing," these restaurants serve up some of the best dishes in America's heartland.

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.

Hometown favorites are found in unexpected places, including classic Southern comfort food in Philly, Chicago deep-dish pizza in the Big Apple and meaty Texas-style chili in Seattle.

Chef Mason Zeglen tastes meat appetizer duos from Chef Terry Flores of Rivertown Bistro and Chef Justin Feasel of Fire & Smoke; both chefs go above and beyond to wow the judges with their carnivorous specials.

Adam Richman heads to the Eagles deli and takes on its famous burger challenge during a visit to Boston.

Bobby Flay and Michael Symon are challenged by Geoffrey Zakarian and Alex Guarnaschelli in this Thanksgiving battle; judges are Laurence Fishburne, Gina Torres and Donatella Arpaia.

Vegetarian chef Amanda Cohen takes on Iron Chef Morimoto.

San Francisco chef Dominique Crenn returns from season 2 of Next Iron Chef to challenge the first season's winner, Iron chef Symon.

Aussie chef Curtis Stone challenges Iron Chef Bobby Flay.

Bobby Flay and Michael Symon are challenged by Geoffrey Zakarian and Alex Guarnaschelli in this Thanksgiving battle; judges are Laurence Fishburne, Gina Torres and Donatella Arpaia.

Vegetarian chef Amanda Cohen takes on Iron Chef Morimoto.

San Francisco chef Dominique Crenn returns from season 2 of Next Iron Chef to challenge the first season's winner, Iron chef Symon.

Aussie chef Curtis Stone challenges Iron Chef Bobby Flay.

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Join Connie Craig-Carrol and health expert Ken Meares in this eye-opening discussion about OmegaXL. Learn how this unique supplement can help you fight the limitations of joint pain and embrace an active lifestyle.

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

A gastronomical weekend in California wine country.

Chicago's innovative restaurants draw food-lovers from around the country; meat-filled sandwiches; Asian-inspired street food; authentic Mexican tacos; brunch dishes with a fine-dining twist.

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

The most unique delis.

A breakfast of baked eggs and tomato stew; favorite comfort foods turned into dumplings; duck crepes and black garlic bread pudding; Asian street food turned on its head.

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.

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.

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.

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.

San Diego may be the land of sun, surf and fun, but it's also home to some of the best dining spots around; a bacon burger at Hodad's; chilaquiles at Mexican hotspot Talavera; peanut butter spread at Spread; chocolate cake at Extraordinary Desserts.

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.

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

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

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

Hong Kong's dim sum to congee to roast goose; street carts, noodle houses and many restaurants in a city with seven million residents.

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

From piping-hot fried dumplings and handmade egg noodles to veggie-stuffed flatbread and curried swordfish, Andrew Zimmern showcases the flavorful fusions of the island paradise of Mauritius.

Andrew Zimmern scopes out the down-to-earth culinary traditions of scenic Door County, Wis.; fresh fish from Lake Michigan and local produce defines the Nordic-influenced cuisine of this vacation getaway for nature lovers.

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

Casey Webb's food frenzy takes him to New York's Hudson Valley for a classic 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.

Casey Webb makes the trip to Tampa for the ultimate Cuban platter at Florida's oldest restaurant, a stop at a speakeasy with a secret and 20 minutes of cookie combat with the "Cookie Munchers Challenge.".

Casey Webb's cross-country culinary crusade brings him to Atlanta for a decadent doughnut brunch, beastly barbecue and a five-pound mountain of tater tot nachos.

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 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.

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

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

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

At the California Mid-Winter Fair and Fiesta, Noah samples a Korean twist on a French dip, a Diablo Dog, and the Supreme Samoa doughnut stack; the Henderson, Nev., St. Patrick's Day Festival has Blasted Irish Burgers and gold-infused Leprechaun Mac.

Noah Cappe arrives at the Volusia County Fair in Florida, where two carnival classics get a makeover for the Cheesy Tater Corndog and the Black Forest Funnel Cake; fusion fair food with the Phorrito, Jacked Up Fries and Cannoli Nachos.

Noah stuffs himself with stuffed foods; from spicy Southern stuffed peppers to a sweet cherry-stuffed dessert, Noah indulges in some of the best stuffed sensations North America has to offer.

Summer is the time when vegetables are fresh, seafood is abundant, and views are in ready supply; Eddie Jackson leads a full tour of the most flavorful time of the year.

From Cuban cuisine to South Korea's legendary dishes, Eddie Jackson brings a taste of delicious, authentic flavors from around the world to please the taste buds.

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

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.

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

At the California Mid-Winter Fair and Fiesta, Noah samples a Korean twist on a French dip, a Diablo Dog, and the Supreme Samoa doughnut stack; the Henderson, Nev., St. Patrick's Day Festival has Blasted Irish Burgers and gold-infused Leprechaun Mac.

Noah Cappe arrives at the Volusia County Fair in Florida, where two carnival classics get a makeover for the Cheesy Tater Corndog and the Black Forest Funnel Cake; fusion fair food with the Phorrito, Jacked Up Fries and Cannoli Nachos.

Noah stuffs himself with stuffed foods; from spicy Southern stuffed peppers to a sweet cherry-stuffed dessert, Noah indulges in some of the best stuffed sensations North America has to offer.

Summer is the time when vegetables are fresh, seafood is abundant, and views are in ready supply; Eddie Jackson leads a full tour of the most flavorful time of the year.

From Cuban cuisine to South Korea's legendary dishes, Eddie Jackson brings a taste of delicious, authentic flavors from around the world to please the taste buds.

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

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.

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

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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 Symon gets ready for a barbecue encore, Cleveland style; Michael brings back the Italian sub burger and pairs it with crunchy-creamy waffle fries with Cleveland beer cheese sauce; for dessert he whips up portable apple hand pies.

Michael Symon brings flavor to the table with his spicy and briny grilled oysters with chorizo butter, fresh chile lime creamed corn with garden tomatoes and a sweet tres leches that's flavored with a hint of lime.

Michael Symon pays tribute to Southern culinary heritage, courtesy of his mother-in-law, Sherla; he indulges in the comfort of Sherla's fried chicken and fried okra; for dessert, Michael and Liz savor frozen peaches and cream, a summery treat.

Aged porterhouse; peach and blue cheese salad; simple macerated blackberries; classic Manhattan.

A spread complete with fried chicken, braised greens and bread pudding.

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

Mom's best recipes and memories are shared.

Smoking a whole hog and making chorizo from scratch for a saucy barbecue brunch burrito with two different fire-roasted salsas; Caribbean roasted pork sandwich; the breakfast burger of champions with hash browns, bacon and a fried egg.

A whole pig on a super-sized indoor smoke pit; slow-smoked rib-eye steak sandwich complete with melted cheddar and caramelized onions; double beef patty burger that gets the royal treatment with two bacon grilled cheese sandwiches for buns.

Michael Symon starts at his very own restaurant where he enjoys a pastrami beef rib; his grandfather's recipe for scratch-made spaetzle and spicy sauerkraut; a beer-marinated pork loin sandwich; chicken and waffles gets a burger makeover.

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

In Texas and Louisiana, the bayou fairgrounds are full of rich and tasty food; crawfish, alligator and frogs are all on the menu as host Noah Cappe wades through the swamp to try unusual carnival fare.

Noah heads to the Big Fresno Fair in California for the debut of some new fair foods, including the Flamin' Hot Chimichanga and Rainbow Shrimp Fries; new spin on the classic hot dog and one of the wackiest deep-fried desserts ever.

When it comes to midway munchies, bigger is definitely better; Noah's safe word is more, as he takes it to the limit with seven belly-busting carnival eats.

Manatee County Fair in Palmetto, Fla.; the Pizza Supremo Burger and the Ulti-Melt Burger; Sandia Loca; Kentucky classics at Hillbilly Days in Pikeville, Ky.

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

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

Casey Webb's tasty trek brings him to Manhattan for historic pizza-by-the-slice, a transcendent take on an Old World baked good and over five pounds of undefeated dessert in the Giant Ice Cream Scoop Challenge.

Andrew Zimmern showcases legendary hotspots and diverse culinary treasures in Hollywood, Calif.; he highlights classic steak and martinis, Thai steamed whole fish, Armenian flatbread topped with minced beef, and Persian ice cream.

Andrew Zimmern heads to Madrid to reveal the most famous foods in Spain's capital; sweet and succulent roasted piglet to fried calamari sandwiches and tapas, Madrid transforms food into a true culinary and social experience.

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

Asado a la parrilla, a towering platter of meat; pastel de jaiba with fresh crab; charcarero, a pork loin sandwich.

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

Andrew Zimmern takes a culinary tour of the Dominican Republic, sampling its meaty, tropical dishes, from whole roast pig to crispy, Lebanese-inspired fried dough pockets.

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

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

Andrew introduces the coastal cuisine of Guayaquil, Ecuador; bright flavors and local ingredients define Guayaquil's gastronomy; Andrew tries everything from red mangrove crab to a plantain dumpling studded with crispy bits of pork.

From classic stuffed cabbage and rich goulash to the mouthwatering Transylvania chimney cake and a decadent sponge cake trifle, Hungary's capital city is loaded with comforting dishes.

Andrew Zimmern travels to Branson, Mo., for live shows and comfort food classics; he finds unique eats at Silver Dollar City amusement park and country ham at Branson Cafe before grabbing dinner and a show at Dixie Stampede.

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

Andrew Zimmern takes a culinary tour of the Dominican Republic, sampling its meaty, tropical dishes, from whole roast pig to crispy, Lebanese-inspired fried dough pockets.

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

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

Andrew introduces the coastal cuisine of Guayaquil, Ecuador; bright flavors and local ingredients define Guayaquil's gastronomy; Andrew tries everything from red mangrove crab to a plantain dumpling studded with crispy bits of pork.

From classic stuffed cabbage and rich goulash to the mouthwatering Transylvania chimney cake and a decadent sponge cake trifle, Hungary's capital city is loaded with comforting dishes.

Andrew Zimmern travels to Branson, Mo., for live shows and comfort food classics; he finds unique eats at Silver Dollar City amusement park and country ham at Branson Cafe before grabbing dinner and a show at Dixie Stampede.

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.

Join Connie Craig-Carrol and health expert Ken Meares in this eye-opening discussion about OmegaXL. Learn how this unique supplement can help you fight the limitations of joint pain and embrace an active lifestyle.

Decorating your entire home has never been easier with the brand new Star Shower Ultra 9 laser light show! Now with 9 different patterns, your home will dazzle with thousands of bright colorful stars in just minutes!

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La dolce vita, with a twist. We take a tour through New York, and visit bakeries that have unique takes on classic Italian sweets.

Gooey, crunchy and sticky treats for kids.

Autumn-inspired food, including chai chocolate truffles, white velvet soup, spicy cocktail puffs and jam cocktails.

A cocktail-style Thanksgiving celebration with appetizer-sized versions of beloved holiday dishes, like stuffing arancini, turkey Waldorf bites, charred brussels sprout crostini and a mulled cosmo cocktail.

Chefs reveal dishes they are obsessed with.

Food Network stars reveal their favorite foods, and talk about what's on their plates when they aren't the ones behind the stove.

Andrew visits St. Croix in the U.S. Virgin Islands, where he discovers a diverse cultural melting pot of food. Goat water soup; conch roti; breadfruit tostones.

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

Andrew journeys through Belgium to retrace the steps of the soldiers who fought in the Battle of the Bulge, one of the bloodiest battles of World War II; along the way, he feasts on Belgian staples such as meatballs, French fries and even ostrich.

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

Mushrooms harvested in underground caves; brined ham delivered to the presidential palace; aging artisanal French cheese.

Cheese-steak and shad cake to turkey neck and pig liver in Philadelphia where pride brings good food.

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

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

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.

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

Fifteen of America's best dishes that have achieved local legend status, including deep-dish pizza, patty melts, spaghetti and meatballs, clambake and lobster roll.

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

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.

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

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

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

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

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

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 few weeks before the March earthquake and tsunami devastates Japan, Anthony explores the northern territory, Hokkaido.

In Macau, Tony plays baccarat, kart races with a champion and dives off the world's highest bungee jump.

Tony delves into true Italian food and culture by dining with a family and going to a wedding.

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

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 few weeks before the March earthquake and tsunami devastates Japan, Anthony explores the northern territory, Hokkaido.

In Macau, Tony plays baccarat, kart races with a champion and dives off the world's highest bungee jump.

Tony delves into true Italian food and culture by dining with a family and going to a wedding.

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

Audien Hearing is a leader in over-the-counter hearing aids, committed to making high-quality hearing accessible to all. Discover how advanced, affordable solutions are helping more people experience better hearing every day.

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Have you or a loved one been diagnosed with lung cancer? You may be entitled to compensation!

Sweets to have with morning coffee.

An exploration into all that Chicago has to offer, in places such as Salted Caramel, Lovely Bakeshop and Southport Grocery and Café.

Homemade pies that fly off the shelves; ice cream that people stand in line for late at night; unique spiced cakes that tickle the taste buds.

Full service cereal bar and bakery; cookie art; handcrafted sweets; experimental ice creams.

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

Perfect cookies with delicious fillings make for amazing cookie sandwiches.

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

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

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

Veggie-friendly treats that don't need meat to be indulgent; delicious, salad-inspired snacks on fairgrounds across the country.

Corn chips, cheese and loads of toppings are the base of a simple Tex-Mex dish, but the carnival cooks can get pretty creative; some of the wackiest and wildest nacho combinations on the midway.

Noah Cappe experiences the Texas State Fair to the fullest; Noah gets stuffed and so does a boneless chicken wing filled with Asian-inspired goodies and favors.

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 finds out that in Virginia, people aren't afraid to shake up tradition when it comes to food.

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.

Frog smoothies; giant Amazonian snails; fried guinea pig; octopus.

Roger Mooking meets up with two couples making fiery feasts and creating sparks in California; Mediterranean farm-to-table feasts cooked with a live fire; legs of lamb and vegetables; lamb shoulders for sandwiches.

Roger visits Rockin Rodizio, where they load rotisseries with pastrami pork ribs, tomahawk steaks, and even cinnamon rolls topped with whiskey icing; Roger heads to Brooklyn for traditional North Carolina-style whole hog barbecue in the Big Apple.

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.

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

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

Whether it's a rustic hideaway nestled amidst the pines or a viney oasis just below the canopy, the teams must create a tasty tree house that the judges will pine for; the judges are Eddie Jackson, Ron Ben- Israel and Harry Eastwood.

The bakers are challenged to create cakes of Santa's lesser known, but definitely more fun, ride.

Jeff Mauro warms up the cocoa as world-class cake, sugar and cookie artists team up to create mind-blowing edible holiday displays for judges Shinmin Li and Aarti Sequeria; in the end, only one team will sled home with the $25,000 grand prize.

Jeff Mauro challenges three new teams of cake, sugar and cookie artists to imagine how the abominable snowman would spend his dream holiday vacation.

Christmas is coming, so Jeff Mauro tasks three teams of cake, sugar and cookie artists with illustrating a terrible mistake in Santa's workshop; Shinmin Li and Aarti Sequeira choose whose mishap earns a pass and who won't be getting a holiday bonus.

The six remaining teams face off as Jeff Mauro tasks them with creating the holiday tradition of a parade float; judges Shinmin Li and Aarti Sequeira decide which team has the most festive float and who drives home.

Jeff Mauro warms up the cocoa as world-class cake, sugar and cookie artists team up to create mind-blowing edible holiday displays for judges Shinmin Li and Aarti Sequeria; in the end, only one team will sled home with the $25,000 grand prize.

Jeff Mauro challenges three new teams of cake, sugar and cookie artists to imagine how the abominable snowman would spend his dream holiday vacation.

Christmas is coming, so Jeff Mauro tasks three teams of cake, sugar and cookie artists with illustrating a terrible mistake in Santa's workshop; Shinmin Li and Aarti Sequeira choose whose mishap earns a pass and who won't be getting a holiday bonus.

The six remaining teams face off as Jeff Mauro tasks them with creating the holiday tradition of a parade float; judges Shinmin Li and Aarti Sequeira decide which team has the most festive float and who drives home.

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

Meet the new Shark PowerDetect Upright Vacuum with features like DuoClean Detect Technology, self-cleaning brush roll and odor neutralizing and you will be cleaning faster, smarter and better!

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Deli delights, including the best hot smoked salmon in the country, the ultimate cold-cut combo in Chicago, and a fantastic bagel in South Carolina.

Beau MacMillan's unforgettable gnocchi in San Diego, Tregaye Fraser casts her vote for a one-of-a-kind gourmet burger in Atlanta and Martha Stewart celebrates with the most exquisite salmon in New York.

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.

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

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

Adam learns all about the Bakewell pudding in the town of Bakewell; he also tries some local grouse at a renowned gastropub and has an unexpected taste of West Africa in the heart of the Peak District.

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

Casey Webb heads to Charlotte, N.C., for three takes on Southern specialties; there's a cheesy chicken classic, care of Korea, a time-honored institution's signature sandwich and the biggest walking taco in all the Carolinas.

Casey Webb's tasty trek takes him to Santa Barbara, California, where he first meets up with a tri-tip steak sandwich with homemade barbecue sauce and apple horseradish; steamed local crab; eight cheeseburger sliders with a portion of tot-chos.

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 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.

From the paper-thin crusts of New York, to the wood-fired ovens of the west coast, to the bottomless deep dish of Chicago, Roger presents the top fifteen pizza offerings in the whole country.

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.

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.

All across America, folks cook up red, white and blue meals, from classics to contemporary updates, that pay tribute to tradition and tempt the taste buds.

A vast array of global flavors, from fully-loaded Mexican tortas to the cheesiest Greek lasagna.

Exploring Atlanta's food, from barbecued rib tips and top-secret burgers to angry mussels; a guide to some of Atlanta's most popular places; Atlanta native Alton Brown takes viewers to some of his favorite spots and divulges locals-only secrets.

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.

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

Alton Brown reveals the surprise ingredient that goes into the best cinnamon roll; Alex Guarnaschelli loves sourdough bread made with pickle juice; Monti Carlo heads to New Orleans for the most unique, irresistible oysters.

The brisket at North Main BBQ bowls customers over with its world-famous brisket; visiting Babe's to satisfy crunchy cravings with their fried chicken; sampling the Pecan Ball at Cafe Pacific and the classic fruitcake at Collins Bakery.

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.

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

Jackfruit torta; peanut butter meatballs; cherry candy-coated hot wings; Ice Cream Garden; pulled pork rainbow melt.

Freak show of food; sweet potato pie ice cream.

Delaware State Fair; shrimp dog; "Crabtastic Po' Boy"; Apple Scrapple burger; deep-fried Key lime pie.

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."

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

Traditional British fare like Sunday roast and Yorkshire pudding; classic pies `n' mash; fish `n' chips.

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

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

Jackfruit torta; peanut butter meatballs; cherry candy-coated hot wings; Ice Cream Garden; pulled pork rainbow melt.

Freak show of food; sweet potato pie ice cream.

Delaware State Fair; shrimp dog; "Crabtastic Po' Boy"; Apple Scrapple burger; deep-fried Key lime pie.

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."

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

Traditional British fare like Sunday roast and Yorkshire pudding; classic pies `n' mash; fish `n' chips.

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

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.

The breakthrough 7-foot tree that opens in seconds, fully lit and decorated! You have to see it to believe it! The new generation of Christmas trees is finally here! Stores flat after the holidays. No stress. No mess. Just pure Christmas magic!

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

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Sweet shops offer their own takes on peanut butter.

Bakery shares family traditions with their customers; Taiwanese baked goods with American influences.

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

Kendelle wants a mature cake that celebrates music, theater and the arts, but her mom, Bambi, wants sugar, spice and everything nice for her baby girl; bakers are tasked with designing a birthday cake that unites and delights the whole family.

Pat and Alli look for the perfect cake that pays tribute to his time in the armed services and notes her love of classic, rustic elegance; the two disagree on filling and colors.

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.

Hearty favorites such as blue crab, pit beef and chocolaty Berger cookies are featured as Andrew travels the gritty city.

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

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

Andrew Zimmern samples the culinary mashups of Trinidad and Tobago, including curried crab with dumplings, crispy fried shark sandwiches and soft flatbreads perfect for scooping veggies and curries.

A chocolate bacon burger is loaded from top to bottom; a soy-marinated pineapple hanger steak draped over spicy kimchi fried rice; fried potato cakes loaded with brisket burnt ends, mustard hollandaise sauce and a perfectly runny egg.

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 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.

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.

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

These fairground vendors have combined two iconic treats into one revolutionary new midway masterpiece.

Noah visits the Houston Livestock Show and Rodeo and samples the Texas Chili Burger and the Big Texas Barbecue Baked Potato; Lemonade Days in Dunwoody, Ga., for the Rise & Shine Pizza; a sushi burrito; the wacky Funnel Cake Dog.

Caliente curls; chile relleno dog; mac and cheese bacon burger; cowboy beans; the Sunnyside burger; tropical tantalizer.

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

Jesse Palmer asks the 10 bakers to highlight a nut or seed in a holiday dessert; then, the competitors must use a fundamental holiday ingredient in unseasonable desserts, like icebox cakes or fruit tarts.

Host Jesse Palmer asks the nine bakers to make holiday cookie-topped mini pies; the competitors celebrate fall with flavor combos; pumpkin-cider and chestnut-chocolate in cream pies; lattice pies.

The challenge for the eight bakers is to turn breakfast items into Thanksgiving desserts; Friendsgiving potluck-inspired desserts are made to impress judges Nancy Fuller, Duff Goldman and Carla Hall.