Anthony travels to Tijuana and the Baja Peninsula where he tries his first Mexican fish tacos.

Casey's eating odyssey has taken him all over the country and back again, and now it's time to honor the best of the best by inducting the top five pork dishes into the "Man v. Food" Hall of Fame.

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.

Tony goes to Kansas City to look for the best barbeque and meets up with Dan and Patrick from The Black Keys.

Tony and musician Sami Yaffa take a liquored-up tour of the world's only pub tram and a bloody sauna and have a surprisingly exciting dinner with the mother of a cabbie.

Anthony travels to Tijuana and the Baja Peninsula where he tries his first Mexican fish tacos.

Paid programming.

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!

Paid programming.

Paid programming.

Scratch Baking Co. in South Portland for the Toaster Jam Scone; Concord Grape and Peanut Butter Snack Cake; Movie Night Cake, made with cocoa chiffon cake, popcorn buttercream and pretzel peanut brittle.

Sampling cutting-edge sweet creations; coconut cremeaux at The Pig and The Lady in Honolulu; whole vanilla bean ice cream by the creator of the Cronut in New York City; raspberry ice box cake at Sweet Lulu's Bakery on Wheels in Charleston.

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

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

Chocolate-peanut butter banana pie; classic butter crunch toffee; maple and smoked salt liquid truffle.

Shaved ice Hawaiian treat; edgy desserts for adult palates; ice cream sandwiches with fresh, hot, funnel cakes.

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

Noah Cappe ventures to the land of cheese for the Wisconsin State Fair and is greeted with the ooey-gooey french onion soup'r stick; the Wisconsin hot chicken bomb; the deep-fried old fashioned dessert; the indy burger, a new take on the funnel cake.

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

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

Noah Cappe lifts the lid on the American melting pot to reveal some decadent, delicious results; when fair-goers meet fusion foods, the results can only be world domination.

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

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

Andrew visits Louisville, KY, when he tastes its unique foods; barbequed sheep meat, pork brain sandwiches and burgoo, a hunter's stew made with squirrel.

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

Andrew Zimmern gets a taste of the vibrant city of Houston. From a tailgating feast featuring buffalo to a blast and cast that nets fresh duck organs and grilled redfish.

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

Outdoor smoker; lamb rotisserie; coal-baked potatoes.

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 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.

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.

The tastiest chicken, beef, alligator, lobster and more; together, they'll prepare the flame, season the food and reveal all the secrets for the best grilled foods in the country.

When the work is done, it's time to have some fun! Brad Smith hosts as the baking teams create some cakes of the North Pole crew getting up to no good for judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

Host Brad Smith welcomes back three teams of Big Bake veterans who seek redemption by creating cakes of reindeer kicking up their hooves and enjoying their golden years for judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

Jesse Palmer teaches the bakers a lesson in repurposing holiday gifts when they must turn panettone into an entirely new dessert; then they're challenged to create a beautifully decorated cupcake mosaic inspired by a pair of holiday pajamas.

The five bakers create assigned desserts that are inspired by and look like Santa Claus; the bakers are tasked with creating impressive cakes made to look like another icy North Pole staple.

Some of the tastiest treats of Hanukkah are gold-covered chocolate coins, and Jesse Palmer challenges the four remaining bakers to give the classic treat a twist by incorporating candied orange, espresso beans, smoked salt or toasted coconut.

Jesse Palmer challenges the three remaining bakers to make a Christmas morning brunch using the classic holiday flavors of gingerbread, cinnamon and eggnog.

Jesse Palmer teaches the bakers a lesson in repurposing holiday gifts when they must turn panettone into an entirely new dessert; then they're challenged to create a beautifully decorated cupcake mosaic inspired by a pair of holiday pajamas.

The five bakers create assigned desserts that are inspired by and look like Santa Claus; the bakers are tasked with creating impressive cakes made to look like another icy North Pole staple.

Some of the tastiest treats of Hanukkah are gold-covered chocolate coins, and Jesse Palmer challenges the four remaining bakers to give the classic treat a twist by incorporating candied orange, espresso beans, smoked salt or toasted coconut.

Jesse Palmer challenges the three remaining bakers to make a Christmas morning brunch using the classic holiday flavors of gingerbread, cinnamon and eggnog.

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!

Paid programming.

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.

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!

Wolfgang Puck goes on about the seafood platter at Cassia in Los Angeles; monstrous pulled pork nachos from Kingfish surprise Marc Murphy; Katie Lee unveils a massive sandwich that will overload your taste buds.

Anne Burrell takes on a gut-busting club sandwich from Little Goat Diner; Antonia Lofaso tries heavy-hitting Korean barbecue; Jernard Wells confronts a massively unbelievable cake.

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

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.

Adam is ticking Yorkshire Pudding in Yorkshire off his foodie bucket list; he also tries Yorkshire parkin, the very best local rabbit and an innovative Yorkshire tea-inspired dessert.

Adam is in Eton to try the world-famous, delicious mistake, Eton mess; he also tries a British tradition, afternoon tea, local venison bon bons and tops his trip off with fudge.

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

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

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

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 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.

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

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

Roger 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.

From burgers bursting with chili and cheese to a whole backyard barbecue in one messy mega dish, entrees overload in stickiness, sauciness and all sorts of awesomeness that's finger-licking good.

A pho burrito is the perfect mashup, and barbecue mac and cheese nachos double the yum, proving there are infinite ways to use your noodle.

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.

From sweet deals on steak dinners at The Butchershop, to the guilty pleasure of indulgent surf and turf at Iris, Memphis will have customers singing with joy; finding delicious barbecue at Rendezvous in the form of a pulled pork sandwich.

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.

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.

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.

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

Noah visits the North Florida Fair in Tallahassee for dead heat tacos, the bacon blast and the belly buster Philly cheesesteak; the Erin Fall Fair in Ontario, Canada serves up Ag Ladies apple dumplings, pork belly sliders and crackle lanterns.

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

Everyone's favorite side dish takes center stage as Noah Cappe celebrates over-the-top fries loaded with lots of toppings; Noah even tries a few toppings that only the craziest carnival cooks could create.

At the Kansas State Fair; chicken wings get a fair-friendly treatment at the Oklahoma State Fair.

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

Andrew Zimmern introduces the rich and welcoming dishes of Amman, Jordan, including multi-tiered towers of goat and veggies, sumac-coated chicken with onions, lamb cooked in creamy yogurt sauce, and fava bean spreads.

Andrew Zimmern visits Kansas City, where he finds a thriving arts and industrial hub with a small town vibe serving up treasured dishes; barbecue is still king, but locals are also devoted to a few other sweet specialities.

From raucous crayfish boils and snackable fish to lean reindeer meat and hearty porridge pies, Andrew Zimmern highlights traditional dishes from Helsinki, Finland.

Noah visits the North Florida Fair in Tallahassee for dead heat tacos, the bacon blast and the belly buster Philly cheesesteak; the Erin Fall Fair in Ontario, Canada serves up Ag Ladies apple dumplings, pork belly sliders and crackle lanterns.

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

Everyone's favorite side dish takes center stage as Noah Cappe celebrates over-the-top fries loaded with lots of toppings; Noah even tries a few toppings that only the craziest carnival cooks could create.

At the Kansas State Fair; chicken wings get a fair-friendly treatment at the Oklahoma State Fair.

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

Andrew Zimmern introduces the rich and welcoming dishes of Amman, Jordan, including multi-tiered towers of goat and veggies, sumac-coated chicken with onions, lamb cooked in creamy yogurt sauce, and fava bean spreads.

Andrew Zimmern visits Kansas City, where he finds a thriving arts and industrial hub with a small town vibe serving up treasured dishes; barbecue is still king, but locals are also devoted to a few other sweet specialities.

From raucous crayfish boils and snackable fish to lean reindeer meat and hearty porridge pies, Andrew Zimmern highlights traditional dishes from Helsinki, Finland.

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.

Paid programming.

Paid programming.

Join your host Mike Mezack 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 spots are limited! Don't miss out!

Discovering unique sweets in the San Francisco Bay area; why people are raving about the pies at Pietisserie in Oakland; a ruby red beet pie that brims with roasted beets, mashed and mixed into a creamy sweet filling.

Snow Monster in Long Beach offers ice cream creations such as macaron ice cream sandwiches and drinks topped with clouds of cotton candy; Santa Ana's Cauldron Ice Cream specializes in small batches made with liquid nitrogen served in waffle cones.

A couple who met on a medical volunteer trip in Honduras are tying the knot, but have differing opinions as to the taste and style of their wedding cake.

Alicia and Jackson are chefs with picky palates and dreams of a working waterfall cake but can't agree on cake flavor; designers are challenged with designing a cake and finding flavors that please both the bride and the groom.

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

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

From classic chilaquiles to Neapolitan pizza and Sonoran hot dogs, Andrew explores the multicultural cuisine of Phoenix.

Andrew Zimmern explores the cuisine of Brussels, Belgium, a city often overshadowed by its European neighbors; from Belgian waffles to steamed mussels and fries.

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

Peppery boudin sausage, cayenne-spiked crawfish, iconic gumbo and crispy-fried frog legs in Louisiana's Cajun country.

A bacon and blue cheese burger in San Antonio; a spicy Cincinnati sausage; in Austin, Texas, a meaty eggs Benedict.

A burger loaded to the max with beef, ham, bacon and sausage; Korean-style smoked pork sandwich with miso-barbecue sauce makes Atlanta the frontier of barbecue fusion; a spicy, fried Cornish hen in Houston.

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

A whole 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.

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

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

Texas Renaissance Festival; Sir Francis fry dog and the crown jewel; Plant City, Florida; berry delicious carnival treats at the Florida Strawberry Festival; strawberries make a surprise appearance in savory treats like the sweet brisket taco.

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

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

Big and bold flavors at hot spots across the Lone Star State, from an Austin beer garden serving up the best of the "wurst" to sizzling fajitas topped with garlic butter at a Houston Tex-Mex joint.

Bakers create eye-catching and tantalizing new holiday treats for seasonal parties; bakers create a dessert with an unusual candy cane flavor; for the main heat, they use a holiday cocktail as sweet inspiration; one unlucky baker goes home.

In the pre-heat, eight bakers team up to make a dozen hand pies in a festive holiday shape; for the main heat, bakers create a holiday dessert duo inspired by classic holiday flavor combinations.

In the pre-heat, seven bakers must create a Thanksgiving dessert using a mystery canned fruit; in the main heat, bakers whip up new Turkey Day sensations by combining two traditional desserts.

The six remaining bakers create new takes on traditional holiday baking; inspired by an internet baking meme, for the pre-heat they use yellow cake mix to make anything but cake; in the main heat, bakers must holiday up a non-holiday dessert.

The five remaining bakers ignite the holiday spirit with a fiery, pre-heat dessert; in the main heat, they take a traditional holiday cheese board and turn it into an unusual cheesecake.

The four remaining bakers celebrate two classic holiday traditions: Hanukkah jelly doughnuts and ye olde fruitcake.

Final three bakers grab two last minute holiday gifts and combine them into one impressive dessert.

The six remaining bakers create new takes on traditional holiday baking; inspired by an internet baking meme, for the pre-heat they use yellow cake mix to make anything but cake; in the main heat, bakers must holiday up a non-holiday dessert.

The five remaining bakers ignite the holiday spirit with a fiery, pre-heat dessert; in the main heat, they take a traditional holiday cheese board and turn it into an unusual cheesecake.

The four remaining bakers celebrate two classic holiday traditions: Hanukkah jelly doughnuts and ye olde fruitcake.

Final three bakers grab two last minute holiday gifts and combine them into one impressive dessert.

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 John Walsh as he takes you on a captivating exploration of OmegaXL, a game-changing supplement that fights joint pain. Uncover the science and stories behind this powerful product, and find out how it can help you reclaim your life.

Paid programming.

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.

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 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 starts with a breakfast weenie smothered in a cheesy hash brown casserole before eating an award winning barbecue sandwich; Ali snacks on a giant cinnamon roll before trying Nashville's famous super spicy hot chicken.

Ali dives into a plate of decadent lemon cheesecake French toast, before finding a hip chef-driven falafel house where everything is made from scratch daily; then he gets his Wisconsin on with a tribute to the state fair, deep fried Oreos.

Ali Khan searches for the best deals in Philadelphia for breakfast, lunch, dinner and a snack; Ali starts with a local favorite: a scrapple, egg and cheese dip sandwich, then he hunts down roast pork with provolone and spinach for lunch.

Ali Khan visits Greenville, S.C.; the town boasts hundreds of restaurants and a killer food scene; Ali starts his day off in true Southern fashion with a buttery cathead biscuit and country-fried pork; Ali makes his mark while getting his burger on.

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

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.

Roger Mooking counts down 15 of the very best egg, meat, pastry and hash dishes being served up across the country; fried oyster benedict to huevos rancheros hash; chicken and waffles to volcano eggs; brunch dog to sinfully sweet bostock.

Pork shoulder with spices; carne adovada; carnitas.

Roger helps roast whole young goats on asado crosses, hang sweet tea-brined Cornish hens and steam whole red snappers stuffed with aromatics.

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.

Wine barrels are transformed into smokers in Seattle for a summertime feast.

Getting a bang for the buck at these food paradise finds.

A 15-pound bloody mary, a palatial pizza made of chicken Parmesan and more.

From a lobster and filet mignon taco donut to a classic Japanese noodle dish done as juicy burger, chefs serve up some of the country's most mouthwatering mashups.

Neighborhood hangouts; elevated take on Gramma's meatloaf; Italian family tradition of Sunday gravy; Black Angus brisket and pulled pork.

Bobby Flay and Jose Garces take on Masaharu Morimoto and Geoffrey Zakarian in a frozen wonderland battle; judges are Anthony Anderson, Alfred Portale and Karine Bakhoum.

Four "Chef Swap at the Beach" veterans pair up for a one-hour holiday throwdown, four courses, one special ingredient each and $10,000 to the winning team's favorite charity; getting ready for festive dishes, friendly fire and a feel-good finish!

Chef Katsuya Fukushima and Chef Ruben Garcia battles with newest Iron Chef, Chef Jose Garces.

Duff Goldman takes on Iron Chef Michael Symon in a culinary showdown.

Chef Sean Brock enters Kitchen Stadium for the first time to challenge Iron Chef Michael Symon.

Walter Staib battles against Iron Chef Flay.

Chef Katsuya Fukushima and Chef Ruben Garcia battles with newest Iron Chef, Chef Jose Garces.

Duff Goldman takes on Iron Chef Michael Symon in a culinary showdown.

Chef Sean Brock enters Kitchen Stadium for the first time to challenge Iron Chef Michael Symon.

Walter Staib battles against Iron Chef Flay.

Paid programming.

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.

Paid programming.

Razor-sharp blades never need sharpening!

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

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

Why not sample everything on the menu when it comes in the form of small bites?

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

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

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

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.

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

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

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

Unwrapping some dumplings in D.C. with Antonia Lofaso; enjoying chestnuts sauteed on an open fire with Michael Voltaggio in Los Angeles; Brooke Willamson "lox" in on a special treat in New York City.

Andrew gets a taste of the rewards from hard work and discovers the true flavor of Charleston's food scene.

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 Zimmern explores the incredibly diverse food scene in California's East Bay area; he samples Chinese dim sum, Indian panipuri, American soul food, and Mexican tacos.

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

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

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

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

Andrew dives in to the laid-back eats of Santa Monica, Calif.; boasting miles of coastline, Santa Monica is home to spicy seafood soup, Chinese chicken salad, Tsukemen, and many more dishes for seafood lovers.

Casey Webb pays a visit to Oakland, Calif., for a towering banana split, a hot-off-the-grill molcajete, and spring roll warfare as he faces the 3.5-pound Lumpia Challenge.

Casey Webb lands in Worcester, Mass., where he slurps down some radical ramen, indulges in peanut butter cup French toast and takes on a rack of deep-fried ribs with the heat of a million Scoville units.

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

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 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.

At the Okeechobee County Fair, Noah samples hot-wing grilled cheese, a sweet bacon Devil Burger and strawberry margarita funnel cake; the Scarborough Renaissance Festival in Texas has ooey-gooey pasta roses and homemade cinnamon rolls with bacon.

Noah Cappe makes short work of the Smoke Bomb and the French Toast Crunch Burger; Blue Bacon Cheesecake; the annual Santa Maria Valley Strawberry Festival has inspired sweet berry treats like the Pizza Berry Pie and the Strawberry Crisp Corn Dog.

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.

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

Eddie Jackson explores Asian cuisine.

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

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

Casey Webb 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.

At the Okeechobee County Fair, Noah samples hot-wing grilled cheese, a sweet bacon Devil Burger and strawberry margarita funnel cake; the Scarborough Renaissance Festival in Texas has ooey-gooey pasta roses and homemade cinnamon rolls with bacon.

Noah Cappe makes short work of the Smoke Bomb and the French Toast Crunch Burger; Blue Bacon Cheesecake; the annual Santa Maria Valley Strawberry Festival has inspired sweet berry treats like the Pizza Berry Pie and the Strawberry Crisp Corn Dog.

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.

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

Eddie Jackson explores Asian cuisine.

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

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

Casey Webb 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.

Injured? Vernon Davis hosts The Legal Help Center, where live agents are standing by 24/7 to answer your call. Find out if you have a case and how much it's potentially worth. Call Now!

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.

Paid programming.

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.

Michael Symon is all about that cheesy goodness, starting with a crispy grilled cheese with blueberry jam and mushrooms; Michael whips a up dairy-free no cheese mac and cheese before indulging in a rich and creamy double chocolate cheesecake.

Inspired by his mom's cooking, Michael Symon prepares the grill for chicken parmesan meatballs with ricotta cheese and sweet red sauce; his wife, Liz, cooks soft polenta over the fire pit.

Michael Symon is ready to relax outdoors in style; he starts with the classic Trout Almondine before preparing mouthwatering Fondant Potatoes; he mixes up a Green Bean and Radicchio Salad, and Liz toasts the night with a Black Velvet cocktail.

Michael Symon pays tribute to his southern culinary heritage, courtesy of his mother-in-law, Sherla.

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

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

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

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

In Lockhart, Texas, one family remains at the forefront of America's greatest barbecue after four generations; in Brooklyn, N.Y., a lobster meat and pork belly BLT; in Louisville, Ky., a juicy venison burger ignited by unique sauces and seasonings.

Michael Symon gets in touch with his Greek heritage with a classic lamb and feta cheeseburger; an Italian-style burger stuffed with smoky mozzarella and prosciutto; a rabbit-meat hot dog with chili pepper toppings so spicy there's a release waiver.

Michael Symon starts in Boston with triple-processed pork belly that's cured, brined and smoked; tender braised lamb shoulder amps up a traditional breakfast hash; fresh, local cinnamon rolls as buns for an insanely sweet and savory burger.

Noah Cappe hits the Wisconsin State Fair, where a local brewery is serving a deep-fried combo of beer, brats and cheese curds; milk and cookies are inverted; a combination of onion rings and a grilled hot dog; cold brew coffee treat.

Classic Italian food gets a carnival makeover; Noah tries a calzone/lasagna hybrid and a special pizza/pasta combo; Noah tries a deep fried cannoli at the Delaware County Fair.

Noah visits the Delaware State Fair and tries the Delaware Dog, the funnel cake-filled Frankenfunnel Burger and the octopus-loaded Octotaco, along with the Killer Cereal Treat; Noah's second stop is the Obion County Fair in Union City, Tenn.

Bacon is the star of its own blockbuster sequel and host Noah Cappe is at the front of line to savor even more bacon-tastic fairground favorites.

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

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

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

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

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

Andrew Zimmern highlights coastal cuisine in Cape Cod, Mass.; from fried clams and fresh-caught cod to clambakes and cranberry bog ice cream, the Massachusetts peninsula's culinary scene is cause for summertime celebration.

Andrew Zimmern highlights iconic Berlin street foods such as curry wurst and the Berliner jelly-filled doughnut; paper-thin wiener schnitzel and the comfort foods of the capital city's German beer gardens.

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

Andrew heads to Hawaii's Big Island to take in its laid-back cuisine, from ancient traditions like lau lau and opakapaka fish to new traditions like the loco moco and huli chicken.

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

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

Andrew Zimmern visits NYC, specifically to scope out Queens' multicultural gastronomy; from hand-ripped noodles to spicy Thai stir-fries, grilled Greek octopus to kosher icons like pastrami on rye, Queens has an abundance of edible diversity.

Korean tacos and the LA street dog in Los Angeles, California, with a stardom cuisine and edible icons.

Andrew heads to Charleston, S.C., where his first order of business is paying a visit to the queen of soul food; he chows down on Gullah cuisine, a favorite among locals, and indulges in fresh seafood.

Andrew goes deeper into Boston than the usual stops in the historic city; he takes in a game at Fenway Park, enjoys old-school sausages and cheese in the Italian North End, cools down with a lemon slush, and dines on innovative tapas.

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

Andrew heads to Hawaii's Big Island to take in its laid-back cuisine, from ancient traditions like lau lau and opakapaka fish to new traditions like the loco moco and huli chicken.

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

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

Andrew Zimmern visits NYC, specifically to scope out Queens' multicultural gastronomy; from hand-ripped noodles to spicy Thai stir-fries, grilled Greek octopus to kosher icons like pastrami on rye, Queens has an abundance of edible diversity.

Korean tacos and the LA street dog in Los Angeles, California, with a stardom cuisine and edible icons.

Andrew heads to Charleston, S.C., where his first order of business is paying a visit to the queen of soul food; he chows down on Gullah cuisine, a favorite among locals, and indulges in fresh seafood.

Andrew goes deeper into Boston than the usual stops in the historic city; he takes in a game at Fenway Park, enjoys old-school sausages and cheese in the Italian North End, cools down with a lemon slush, and dines on innovative tapas.

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.

Paid programming.

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

Treats that take classic desserts and give them a modern twist; shakedown ice cream parlor in San Francisco presents all the flavors of a German chocolate cake to enjoy in a drinkable way.

The Doughnut Project in New York City offers a chocolate cream doughnut flavored with bone marrow; Sweetness Bake Shop in Miami offers a cinnamon-spice doughnut filled with dulce de leche and topped in chocolate frosting and a crispy churro.

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

Roasted fennel with parmesan; creamy lobster pasta; chocolate almond cheesecake; citrus berry vermouth spritz.

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

Duff Goldman and his donut from Baltimore; Alex Guarnaschelli brings along her must have paella from Chicago; what dessert Wolfgang Puck chooses above all others; recommendations from Monti Carlo, Dan Langan, Simon Majumdar, and Katie Pix.

Andrew visits the forgotten Gulf shore where people strive to preserve their own unique way of life; stingray tacos; pan fried duck testicles; nutria stew.

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

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

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

Andrew Zimmern eats his way through the Southern BBQ Trail; dry-aged brisket in Atlanta; liver nip dumplings in South Carolina; raccoon hash in Hull, Georgia.

Andrew Zimmern follows Mark Twain's path down the Mississippi River for a slice of Americana; floating from meal to meal, he tries frog legs on a cargo ship, hunts wood duck, grills huge fish ribs and learns the art of Deep South pheasant pot pie.

Roger Mooking joins the team at Benton's Smoky Mountain Country Hams, a famous smokehouse shipping nationwide from Madisonville, Tenn., to help prepare huge hams for a three-day cold smoke before they're cured for up to two years.

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 meets up with two chefs who show off their radical rigs on opposite ends of the country; in Great Barrington, Mass., Roger puts the pedal to the metal on Jeremy Stanton's Rotisserie Bike, a stationary bike that can turn up to 12 spits at once.

A San Francisco chef shows Roger her rig made from plumbing pipes, which she uses to roast her Salpicao chicken; a Tennessee queen of the 'cue shows him how she smokes a meat more likely to be found in a lunchbox than in a smokehouse.

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.

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

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

From 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.

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

Casey Webb's massive meals include a bacon-wrapped hot dog with a crazy combination of toppings and a foot long chicken burrito blanketed in ghost pepper sauce; a slow-roasted pork shank served with potato salad and sauerkraut.

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

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

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

Tony discovers a rice and shrimp dish wrapped in a banana leaf; eating fresh snapper on Monkey Beach.

Tony visits Sydney and experiences enviable food and drink; he attends a rugby match, dines on traditional meat pies and swims with giant sea creatures.

A music festival that serves roasted pig, crawfish with sausage.

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

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

Tony discovers a rice and shrimp dish wrapped in a banana leaf; eating fresh snapper on Monkey Beach.

Tony visits Sydney and experiences enviable food and drink; he attends a rugby match, dines on traditional meat pies and swims with giant sea creatures.

A music festival that serves roasted pig, crawfish with sausage.

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.

Paid programming.

Join John Walsh as he takes you on a captivating exploration of OmegaXL, a game-changing supplement that fights joint pain. Uncover the science and stories behind this powerful product, and find out how it can help you reclaim your life.

Paid programming.

Visiting Portland, Ore., to discover some of the city's delicious treats; Bushel and Peck Bakeshop serves a sweet and tart marionberry mint muffin, a double chocolate squash scone with espresso maple glaze and a pretzel almond caramel bar.

The Salty Donut offers a buttery 24-hour brioche doughnut dough and serve topping combinations like key lime pie and peach bourbon; L.A. Sweetz offers a coconut cake dipped in dark rum and topped with dulce de leche buttercream.

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

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

Featuring french pastry shops in Los Angeles; the kouign-amann, a cake with pistachios and raspberries of Breton origin.

At Dominique Ansel Kitchen, desserts are made to order; at Good Batch, customers go wild for treats like the deconstructed candy bar called the Macaroon Ice Cream Sandwich; Snow Days provides desserts that bring out the kid in everyone.

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

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

Visiting the Brandywine Strawberry Festival in Pennsylvania for a crab cake/roast beef combo; Silver Dollar Fair in Chico, Calif., to sample the Sinfully Sweet Spicy Cheese Pretzel.

Noah Cappe starts his midway adventure with the challenge burrito at the Big Butler Fair in Pennsylvania; it's off to the State Fair Meadowlands in New Jersey to sample jibaritos and the Macoupin County Fair in Illinois for the breakfast shoe.

At Magical Winter Lights in Houston, Noah samples fusion favorites, the Torthai and the Koagie Dog; an English menu of Fagin's Fried Shrimp, Scotch eggs and deep fried baklava at Dickens on the Strand in Galveston, Texas.

Noah Cappe arrives at the Kentucky State Fair; the Mac Ball Burger, featuring deep-fried homemade mac and cheese; the Fried Green Frank, the Derby Pie Pop and the Southern Slaw Sammie; the Mac Attack Taco; Sunday Dinner Pizza; Grilled S'more Melt.

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

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

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

Roger visits pitmasters cooking meat in massive quantities; Roger heads to San Antonio to fire up an altar of meat in over 600-degree heat; he skewers a deep green chorizo verde and Mexican-style cabrito -- an entire milk-fed goat.

The Barbecue Exchange's sandwiches - Heaven and Hell, made with pulled pork and bacon; Papa KayJoe's BBQ for pork, pickles, slaw and hot sauce sandwiched in corn cakes.

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

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.

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

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.

Host Brad Smith and the bakers are ready for blast off as they rocket into space for a very cosmic Cakemas; the teams prepare cakes that feature Santa on an intergalactic adventure for judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

To impress judges Ron Ben-Israel, Eddie Jackson, and Danni Rose, host Brad Smith asks the baking teams to capture the cuteness of Santa, Mrs. Claus, and the reindeer when they were just tiny toddlers tottering around the North Pole.

In the pre-heat, the remaining six bakers make desserts with toasted marshmallows; the bakers embellish traditional yule logs.

The bakers must whip up ugly Christmas sweater desserts for the pre-heat; in the main heat, the bakers create edible gift boxes filled with treats.

The remaining four bakers recreate their childhood memories of Christmas mornings by making edible dessert stockings; the bakers build colorful cream puff Christmas trees.

The final three must make snacks for North Pole characters other than Santa; the bakers must create a North Pole-inspired cake; the winner gets the title Holiday Baking Champion and a $50,000 prize.

In the pre-heat, the remaining six bakers make desserts with toasted marshmallows; the bakers embellish traditional yule logs.

The bakers must whip up ugly Christmas sweater desserts for the pre-heat; in the main heat, the bakers create edible gift boxes filled with treats.

The remaining four bakers recreate their childhood memories of Christmas mornings by making edible dessert stockings; the bakers build colorful cream puff Christmas trees.

The final three must make snacks for North Pole characters other than Santa; the bakers must create a North Pole-inspired cake; the winner gets the title Holiday Baking Champion and a $50,000 prize.

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

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.

Join your host Mike Mezack 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 spots are limited! Don't miss out!

Paid programming.

Andrew Zimmern raves about the infamous barbecue chicken from Miss Myra's Pit Bar-B-Que in Birmingham, Ala.; Aarti Sequeira can't stop ordering handmade ice cream; jumbo lump crab cakes.

Jeff Mauro goes to Proxi in Chicago for a unique version of street corn; Simon enjoys crispy pork shank at Salo-Salo Grill in West Covina, Calif.; fried hot chicken sammy.

Alex Guarnaschelli attacks butter with a one-of-a-kind shrimp-and-grits combo; honey butter chicken sandwich from the aptly named restaurant Honey Butter Fried Chicken.

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

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.

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.

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 chows down on a historic Reuben sandwich, a soul food feast featuring fried chicken from a 100-year-old recipe and a monstrous pile of pork with all the breakfast fixings weighing more than 3 pounds.

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

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 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.

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

Roger Mooking bites down on nachos, pizzas, fried chicken, tacos and desserts; chefs offer recipes and tips on making the crispiest skin, crunchiest chips and the most-crumbly crusts.

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

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

In Phoenix, a new contender in the chicken sandwich wars is topped with cheesy macaroni and spicy cheese puffs; Lollipop wings in Atlanta get smothered in gravy.

Justin Warner shares a NY pizza enclosed in the ultimate crispy crust; Alex Guarnaschelli visits New Orleans for her favorite bite at Turkey and the Wolf; Fanny Slater shares her favorite Crispy Tuna Roll in Hawaii.

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.

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.

The best styles, cuts and steakhouses serving up the best steaks; chef Jonathon Sawyer goes on a trip to Dayton, Ohio, for a ribeye; Jaynard Wells travels down to Atlanta for a surf-and-turf combo of steak and shrimp; a butter steak.

Alton Brown is on a trip to Memphis, Tenn., to honor the original glazed doughnut that started it all; Alex Guarnaschelli goes weak in the knees for an apple doughnut from New York City; Scott Conant shows off a coconut cream-filled delight.

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.

Noah visits Polk County, Minn., and enjoys the North Woods Sandwich and Barbe-chos; going to Red River Valley Fair for the Redneck Taco.

Jalapeno cheese skirt burger; cowboy campfire churros; a donut to die for; an onion dog as big as a head.

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.

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

Bitterballen and haring in the Netherlands for the best eating in Amsterdam.

Andrew Zimmern explores regional specialties in Oaxaca, Mexico from complex mole negro sauce over Mayan-era tamales and crispy tortilla with pork lard to egg bread dunked in hot chocolate.

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

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

Noah visits Polk County, Minn., and enjoys the North Woods Sandwich and Barbe-chos; going to Red River Valley Fair for the Redneck Taco.

Jalapeno cheese skirt burger; cowboy campfire churros; a donut to die for; an onion dog as big as a head.

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.

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

Bitterballen and haring in the Netherlands for the best eating in Amsterdam.

Andrew Zimmern explores regional specialties in Oaxaca, Mexico from complex mole negro sauce over Mayan-era tamales and crispy tortilla with pork lard to egg bread dunked in hot chocolate.

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

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

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.

Connie Craig-Carrol & Founder Ken Meares investigates Omega XL, the ultimate all-natural solution for joint pain from inflammation.

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

Unique foods of New York City; paletas at La Newyorkina; Thai street sweets and ice cream at the Juicy Spot Cafe; apple compote and custard cream Obanyaki at Mocu-Mocu.

Brain Freeze Nitrogen Ice Cream Lab in Miami offers a mad scientist challenge to eat 30 scoops of ice cream in 30 minutes; Spot Dessert Bar in New York City serves Asian-inspired plated desserts, including a twist on the classic chocolate lava cake.

Victor, Kevin, Keith and Jason Furtick are identical quadruplets celebrating their 27th birthday; each of these brothers have a different idea of cake design perfection; three top bakers take on the challenge of winning all four brothers over.

A couple aims to please their daughter with the perfect cake for her surprise sweet 16th birthday party; Quiana wants a sparkly cake fit for a teen, but Anthony is holding tight to his little princess and wants a cake better suited to a little girl.

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

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.

Puffy tacos and a giant chalupa burger; slow-cooked brisket, melt-in-your-mouth barbacoa and marinated stuffed quail cooked over mesquite.

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

Andrew Zimmern visits Prague, a pilsner-lover's paradise in the Czech Republic; the city's cuisine is full of hearty comfort classics like pork knuckle marinated in lager, mushroom soup, sweet plum pastries, and a lot of dumplings.

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

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

Juiciest, meatiest, triple-stacked burger with beef, lamb and turkey; authentic Mexican lamb barbacoa wrapped in fresh banana leaves; one barbecue joint is smoking everything from meatloaf to turkey tacos and even their guacamole.

Michael Symon heads to Asheville, N.C., where he smokes a whole hog in traditional Carolina style for the juiciest pulled pork sandwich; beignets stuffed with crawfish, shrimp and andouille sausage; burger with Atomic Death sauce and Hell Relish.

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.

Melty, ooey-gooey carnival treats; truffle grilled cheese at the St. Paul Winter Carnival; the mac and cheeseball burger at the Kentucky State Fair; cannoli calzone; apple pie cheesecake.

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 fairground wasn't made for forks and knives, so Noah Cappe is checking out the fork-free favorites and the hand-held carnival treats that keep people coming back.

Noah Cappe heads to Balboa Nights in San Diego, where the carnival eats are fresh and twisted; Noah heads to Florida's Space Coast for the Key Lime Pie Festival and the Coastal Carolina Fair in South Carolina for a dough-nutty banana pudding.

From monster sushi rolls and a five-layer pizza cake to Texas-sized cinnamon rolls and a towering pancake sundae, dining hot spots burst at the seams with titanic treats.

Smoked, fried, brined, roasted and bacon-wrapped, Jesse Palmer uses the five-way turkey as inspiration for the bakers' preheat challenge; the competitors divide into teams to create a flight of pies that takes the judges on a flavorful journey.

Jesse Palmer asks the bakers to turn steakhouse desserts into decadent holiday treats; then, the competitors impress the judges by transforming a traditional steakhouse icon into a tasty Christmas tree.

Jesse Palmer challenges the bakers to create a holiday high tea; the bakers get inspired by a holiday movie trope to create a dessert that's dripping with festive decorations.