A beautiful rack of boar; s'mores and a delicate vegetable accompany a lean meat on the competitors' entree plates; a giant, sweet surprise in the dessert basket ensures that the final plates will be colorful and unusual.

The first basket out of the gate challenges four determined competitors with a weird pie and a beautiful cut of pork; a vegan product counters the giant beef ribs in the entree round.

The chefs discover something stuffed and something smoked in the appetizer basket; double proteins make the entree round a carnivore's dream; making beans the center of sweet dishes in dessert round.

Lamb appetizer; a steak made from a vegetable in round two; the last two competitors are supremely confident, but their knowledge of dragon fruit and mesquite powder could play a role in who grills the best dessert.

A beautiful rack of boar; s'mores and a delicate vegetable accompany a lean meat on the competitors' entree plates; a giant, sweet surprise in the dessert basket ensures that the final plates will be colorful and unusual.

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John Crestani reveals how his students make millions from A.I. and affiliate marketing.

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

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

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.

A triple-layer burger; Cuban-inspired ice cream flavored with cream cheese; guava and cookies; Casey Webb is joined by two teammates to go up against a monster 30-inch pizza challenge.

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

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

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

Casey Webb's 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.

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 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 Mooking showcases some of the best of coastal cuisine in a top 15 countdown of the most delicious dishes inspired by America's oceans, lakes and rivers. There are wasabi salmon burgers in Alaska, crab cakes by the Chesapeake Bay and more.

From s'mores-topped milkshakes to sushi burgers, Sin City's most over-the-top eats are explored.

Some of America's tastiest twists on the beloved mealtime mashup include breakfast spaghetti, fried chicken and churros, boozy pancakes drunk with flaming Cherries Jubilee and a BBQ beef breakfast bun named The Beast.

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 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.

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.

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

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.

Miami cuisine, from stone crabs at Joe's, to the lamb shank at Sardinia; Fratelli La Bufala turns out pillowy calzones; Ola offers a pear granita; a trifecta of treats at Michaels Genuine and the chocolate peanut butter s'more from Prime 112.

Noah visits the Paris Fair in Ontario, Canada for Her Majesty's Feast, meat pie poutine, the Dirtburger and Maddy Moo's Wrap Attack; the Washington County Fair in New York for Sugar Shack cotton candy, Bleu Ribbon Fries and the Twisted S'More.

Noah Cappe rolls across America with a list of deliciously doughy midway munchies that he kneads to try; from the OMG Pretzel Bomb to the Pumpkin Pie Beignet, these treats are perfect for all the gluten gluttons and yeasty boys and girls.

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.

Noah samples funnel cakes from across the country; a funnel cake sundae in Ohio; a maple syrup-drenched funnel-fried bacon in Georgia; funnel cakes featuring pumpkin in Kentucky; apples in Pennsylvania; nacho cheese and jalapenos in California.

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

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

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

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

Noah visits the Paris Fair in Ontario, Canada for Her Majesty's Feast, meat pie poutine, the Dirtburger and Maddy Moo's Wrap Attack; the Washington County Fair in New York for Sugar Shack cotton candy, Bleu Ribbon Fries and the Twisted S'More.

Noah Cappe rolls across America with a list of deliciously doughy midway munchies that he kneads to try; from the OMG Pretzel Bomb to the Pumpkin Pie Beignet, these treats are perfect for all the gluten gluttons and yeasty boys and girls.

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.

Noah samples funnel cakes from across the country; a funnel cake sundae in Ohio; a maple syrup-drenched funnel-fried bacon in Georgia; funnel cakes featuring pumpkin in Kentucky; apples in Pennsylvania; nacho cheese and jalapenos in California.

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

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

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

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

Join Mike Huckabee to learn how to fight fatigue & brain fog by improving your blood flow.

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Mike wants a loud and over-the-top wedding cake to proudly represent their home city of New Orleans, but Shanda desires something traditional and classic; it's a Mardi Gras Bourbon Street battle for the perfect wedding cake to suit them both.

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

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.

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

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

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

Jerk chicken and mannish water soup, curry goat, blue mountain coffee and gizzadas are examples of Jamaica's heritage-rich food.

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

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

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.

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

Michael Symon is joined by Michael Strahan at their favorite New York City burger spot; they dine on meatball sliders, succulent St. Louis style ribs, pastrami-topped pizza and authentic barbecue; Michael gets a Two-Step lesson.

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

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.

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

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

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

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

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

The most stacked, loaded, saucy and succulent sandwiches around, from whiskey-and-foie gras decadence to a macaroni and cheese bun.

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

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

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

Giada, Duff and Sandra share their favorite sweets.

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.

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

Macaroons; blintzes; spicy chili rellenos.

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

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

Giada, Duff and Sandra share their favorite sweets.

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.

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

Macaroons; blintzes; spicy chili rellenos.

John Crestani reveals how his students make millions from A.I. and affiliate marketing.

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

Join Mike Huckabee to learn how to fight fatigue & brain fog by improving your blood flow.

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

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

Ali visits Jackson Hole, Wyoming, for a delicious morning croque madame with mornay sauce; Ali enjoys a crunchy fried chicken banh mi sandwich and a berry cheesecake doughnut before sampling a hearty bowl of spicy pork rice.

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

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

Roger scours the country for the 15 best tacos, with filling options that include pork, fish and alligator in hard, soft or even puffy shells.

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.

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

Roger goes coast to coast to check out crazy custom contraptions; Roger gets to play with a custom-built meat swing set in West Sacramento, Calif.; Roger and Beau slow-cook a whole hog and vegetables over a 12-foot-long wood fire.

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

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

The evolving food scene in Charleston, S.C.; country classics like smothered catfish share the table with notable newcomers, like a grilled BBQ brisket and pimento cheese sandwich and a breakfast pizza.

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

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

Joints that have upped the Happy Hour ante with outrageous, tummy-tantalizing appetizers, from a Bloody Mary topped with spaghetti and meatballs to lamb chop fondue and chicken wing confit.

Chef Dena Marino enters Kitchen Stadium to take on Iron Chef Masaharu Morimoto.

Chef Neal Fraser takes on Iron Chef Michael Symon in Kitchen Stadium.

Chef Maneet Chauhan enters kitchen stadium to challenge Iron Chef Morimoto.

Chef John Rivera known as the "father of modern Southwest cuisine" battles with Iron Chef Morimoto.

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.

Chef Maneet Chauhan enters kitchen stadium to challenge Iron Chef Morimoto.

Chef John Rivera known as the "father of modern Southwest cuisine" battles with Iron Chef Morimoto.

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.

Join Mike Huckabee to learn how to fight fatigue & brain fog by improving your blood flow.

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John Crestani reveals how his students make millions from A.I. and affiliate marketing.

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

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

Come see what's between the buns at these burger joints that are taking the American classic to the next level.

Blue Hill at Stone Barns; Dinners at the Farm; Ubuntu.

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.

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.

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.

The all-time favorite sandwiches in the Sandwich Hall of Fame; Eddie Jackson talks about the best place to go for a BLGT.

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.

Miami cuisine, from stone crabs at Joe's, to the lamb shank at Sardinia; Fratelli La Bufala turns out pillowy calzones; Ola offers a pear granita; a trifecta of treats at Michaels Genuine and the chocolate peanut butter s'more from Prime 112.

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

Rocky Mountain oysters at a ballpark; yak and elk served at an historic restaurant; pheasant cooked outside.

Andrew explores the iconic dishes of Charleston, S.C.; known for its low country culinary style and high-class hospitality, this charming city offers coastal classics like shrimp and grits, she-crab soup and barbecue.

Unveiling the favorite flavors of Louisville; this historic town balances country classics like the Hot Brown and burgoo stew with ingenious icons like derby pie and mutton barbecue for a true taste of Americana.

Andrew digs into the diversity of San Juan, Puerto Rico, with comfort foods and beach eats.

Uncovering eclectic eats in Houston; from Tex-Mex steak fajitas and cheesy Czech pastries to Creole classics and Vietnamese-Cajun crawfish, Houston is a flavorful fusion of Wild West, Far East and Deep South.

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 unveils Sicily's edible icons; known for artisanal comfort food such as crunchy fried rice balls, thick crust pizza, irresistible creamy cannoli and a pasta that will make people sing, Sicilian cuisine is a timeless treasure made with passion.

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

Casey Webb's 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 celebrates the top five grill masters, including his pick for the ultimate fired up feast.

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

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

Casey 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.

At the Great American Foodie Fest in Las Vegas; Noah Cappe goes crazy for an Ube Funnel Cake and the Tamago Burger; a New England fall classic; The Final Round; a Kettle Korn ice cream sandwich.

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

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

Euro-fusion Greek pizza; Crabby Patty burger; deep-fried chili dog; Fluffernutter elephant ear pasty; beer-battered burger; Mississippi mud fry.

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

Eddie Jackson takes a deep dive into some deep-fried dishes that are sure to satisfy the craving for crunch.

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 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.

At the Great American Foodie Fest in Las Vegas; Noah Cappe goes crazy for an Ube Funnel Cake and the Tamago Burger; a New England fall classic; The Final Round; a Kettle Korn ice cream sandwich.

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

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

Euro-fusion Greek pizza; Crabby Patty burger; deep-fried chili dog; Fluffernutter elephant ear pasty; beer-battered burger; Mississippi mud fry.

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

Eddie Jackson takes a deep dive into some deep-fried dishes that are sure to satisfy the craving for crunch.

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 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.

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

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

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Join Mike Huckabee to learn how to fight fatigue & brain fog by improving your blood flow.

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

Only Michael Symon would think to make moussaka on the grill, taking the Mediterranean casserole layered with meat, veggies and cheese sauce outside; Liz creates a complementary side dish of grilled and steamed artichokes.

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

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

Grilled pork tenderloin; braised cabbage side dish; cucumber jalapeno margarita.

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

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 is joined by Michael Strahan at their favorite New York City burger spot; they dine on meatball sliders, succulent St. Louis style ribs, pastrami-topped pizza and authentic barbecue; Michael gets a Two-Step lesson.

Nick Lachey hooks up with Michael Symon in Philadelphia; from Chef Jose Garces' bourbon burger, to German smoked sausages, to authentic Italian pizza, everything they sample pairs perfectly with Philly's endless array of local and European brews.

Freak show of food; sweet potato pie ice cream.

Noah is hot on the trail of some otherworldly eats at the UFO Festival in Roswell, N.M., where he tries the Alien Egg and the Crashed UF-Dough; Noah heads to California's Orange County Fair where he tackles the massive Porky Leg and deep fried pizza.

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

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

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

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

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

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'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.

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.

Andrew Zimmern takes a culinary tour of Aruba, where the climate is as warm as the people; he indulges in local favorites such as hearty Dutch pea soup, comforting yet elegant seafood cazuela and sweet, buttery cashew cake.

Andrew explores Harlem, a neighborhood with a diverse cross-section of cultures; Andrew highlights its colorful restaurants offering soul food, Caribbean classics and the national dish of Senegal.

Andrew celebrates Pennsylvania Dutch favorites, like shoofly pie.

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

Andrew Zimmern presents Buffalo's edible icons; from spicy wings and sweet pepperoni pizza to enormous cake doughnuts and heaping plates of meat and potatoes slathered in sauce, Buffalo's edible icons are as robust and inventive as the city itself.

Andrew Zimmern explores his adopted home state of Minnesota by following the Paul Bunyan Trail; he samples boiled muskrat, duck stew and bear pastrami; Andrew also takes part in a horseradish harvest and a crayfish boil.

Andrew explores the route taken by Pueblo leader Po'pay during the 1680 revolt against the Spanish; along the way, he breaks bread with people who embody the enduring spirit of the Pueblo culture.

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

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

Andrew Zimmern returns to New York City, his old stomping grounds; first, Andrew stops in Brooklyn for some classic pizza; then, he grabs a bite of the comfort food from his childhood before reliving memories of eating dim sum in Chinatown.

From late-night dining spots to a classic American pastime, Andrew Zimmern visits his favorite places in Minneapolis and St. Paul, Minn.

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

Andrew Zimmern presents Buffalo's edible icons; from spicy wings and sweet pepperoni pizza to enormous cake doughnuts and heaping plates of meat and potatoes slathered in sauce, Buffalo's edible icons are as robust and inventive as the city itself.

Andrew Zimmern explores his adopted home state of Minnesota by following the Paul Bunyan Trail; he samples boiled muskrat, duck stew and bear pastrami; Andrew also takes part in a horseradish harvest and a crayfish boil.

Andrew explores the route taken by Pueblo leader Po'pay during the 1680 revolt against the Spanish; along the way, he breaks bread with people who embody the enduring spirit of the Pueblo culture.

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

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

Andrew Zimmern returns to New York City, his old stomping grounds; first, Andrew stops in Brooklyn for some classic pizza; then, he grabs a bite of the comfort food from his childhood before reliving memories of eating dim sum in Chinatown.

From late-night dining spots to a classic American pastime, Andrew Zimmern visits his favorite places in Minneapolis and St. Paul, Minn.

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Strange stories of an alien world told by using edible creations.

Food art that captures the danger and mystery of what lies beneath the ocean.

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

Andrew takes a journey on the Ala Kahakai Trail to learn the tale of Capt. James Cook, the British naval officer who "discovered" the Hawaiian archipelago; along the way, he feasts on traditional island staples, including lau lau and poke.

Andrew explores the historic, invisible network known as the Underground Railroad; along the way, he eats meals typical of the slaves who escaped on the route, from road-kill stew and fire-roasted bullfrog to deer jerky and chitterlings.

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

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.

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.

Traditional Hawaiian imu; smoker built from a cargo container, airplane food cart, and computer fan.

Roger Mooking heads to the South to visit two family-run barbecue joints that have been passing down recipes for generations; barbecue chops; briskets and pork butts.

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

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.

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.

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

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

Casey Webb's 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 visits Buffalo for a nostalgic twist on the classic Buffalo wing, a melt-in-the-mouth chocolate delicacy and a duel at the deli with the back-alley barrel sandwich challenge.

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

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

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

Unknown foods of Colombia; seafood in Cartagena; market workers in Cecilia; the island of Tierra Bomba; fried pig intestines and boiled pig ears.

Exploring the intense, local culinary traditions of Spain.

Tony visits with Egyptian locals to get a taste for what it means to be Egyptian.

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

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

Unknown foods of Colombia; seafood in Cartagena; market workers in Cecilia; the island of Tierra Bomba; fried pig intestines and boiled pig ears.

Exploring the intense, local culinary traditions of Spain.

Tony visits with Egyptian locals to get a taste for what it means to be Egyptian.

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

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.

Unique ways to add fruits and veggies to your morning meal with a tropical breakfast bruschetta; blue corn zucchini bread; strawberry mint hand pie.

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.

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.

Balboa Park December Nights festival; a breakfast Belgian waffle called the Ham I Am; a showdown between the East Coast Lobstah Taco and homegrown Cali Spicy Kaprao Burger; Contra Costa County Fair, where Mexican-American specialties take top prize.

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.

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.

Noah travels to the Barry County Fair for treats including the Big Kahuna, deep-fried cupcakes and the Volcano Taco; Noah visits the Alaska State Fair and tries regional favorites like Umiak, Alaskan Sausage Sundaes and Alaska Sourdough Bites.

Noah Cappe hits the Arkansas State Fair in Little Rock to discover the Arkanstick, an ice-cream treat known as the Rainbow Roll, deep-fried piña colada, and sausage pizza corn hog.

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

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

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

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

Cowboy cuisine in a rustic chuck wagon; Santa-Maria style barbecue in California.

Smoked European-style sausages; Mexican-style short ribs; cabrito.

A 77-year-old woman grills for Texans; Hawaiian style bbq in California.

Roger visits a fish farm at Passmore Ranch in Sloughhouse; has a taste of Santa Maria barbecue at the Elks Lodge.

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.

Roger Mooking showcases fifteen of the most lovingly loaded culinary creations around the country; cadillac nachos to a stuffed whole hog porchetta; quadruple chocolate cheesecake to a double-decker pizza; massive torta bamba sandwich.

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

Cookies and yak steaks in the appetizer; giant surprise in the entree; chocolate and fruit in the dessert.

Hatch chile taffy and Hawaiian blue prawns in the first round; boar entrees; Italian surprises.

Opening oysters and frozen blocks of creamed spinach; tropical fruit in the entree; marshmallows in the dessert.

Speculoos in the first basket; pork butt and fruit leather entrees; meat lover's worst nightmare in the dessert round.

Sardines and canned sloppy Joe filling in the appetizer; steaks in the entree.

Hatch chile taffy and Hawaiian blue prawns in the first round; boar entrees; Italian surprises.

Opening oysters and frozen blocks of creamed spinach; tropical fruit in the entree; marshmallows in the dessert.

Speculoos in the first basket; pork butt and fruit leather entrees; meat lover's worst nightmare in the dessert round.

Sardines and canned sloppy Joe filling in the appetizer; steaks in the entree.

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John Crestani reveals how his students make millions from A.I. and affiliate marketing.

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.

Andrew Zimmern pulls apart a melty meatball parmigiana hero in Portland, Ore.; Antonia Lofaso finds a super-soft creme brulee doughnut in Washington, D.C., while Anne Burell heads to the city of sin for a breakfast sandwich.

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.

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 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 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.

Andrew seeks burgers with enough toppings to fill a dartboard, Rocky Mountain oysters and a showdown with the biggest burrito in the West in Denver.

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

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

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

From seafood and beef to pork and cheese, Roger Mooking scours the country in search of the 12 best fried food dishes; learning secrets for bringing heat, oil and food together in holy fried matrimony.

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.

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

Looking at secret menu must-haves.

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.

These unexpected and delicious food finds are no longer a secret; Robert Irvine has the surprise of his life with one-of-a-kind dumplings in Philadelphia while Geoffrey Zakarian is left speechless by a tropical sundae in New York.

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.

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.

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

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.

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.

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

Noah Cappe travels coast to coast sampling the best carnival creations inspired by the cuisine of Latin America; this fiesta of food features both classic and crazy carnival treats, from Tex-Mex to traditional.

Jerk chicken and mannish water soup, curry goat, blue mountain coffee and gizzadas are examples of Jamaica's heritage-rich food.

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

Tasty traditions of some of the best street food like barbacoa, chicharrone and huarache in Mexico City.

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

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.

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

Noah Cappe travels coast to coast sampling the best carnival creations inspired by the cuisine of Latin America; this fiesta of food features both classic and crazy carnival treats, from Tex-Mex to traditional.

Jerk chicken and mannish water soup, curry goat, blue mountain coffee and gizzadas are examples of Jamaica's heritage-rich food.

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

Tasty traditions of some of the best street food like barbacoa, chicharrone and huarache in Mexico City.

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

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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.

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.

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.

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.

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

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

Tasty traditions of some of the best street food like barbacoa, chicharrone and huarache in Mexico City.

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

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

A burger that originated as an off-menu secret and accidentally became the talk of the town; a beer hall serves a mammoth, pretzel-breaded, deep-fried pork shank; baby back ribs get a spicy, fruity makeover with a homemade guava-habanero glaze.

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.

In Baton Rouge, La., chef Jay Ducote, introduces a French and Cajun-inspired burger; in St. Louis, toasted ravioli stuffed with burnt ends; in Austin, Texas, a gigantic peach-glazed pork chop and peanut butter mousse pie.

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

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

At the Ostrich Festival in Chandler, Ariz., sampling the Tacocolada; trying Amanda's green bean fries; Noah's first ever visit to the Colorado State Fair for a breakfast burger like no other and a rattlesnake corndog that's got a real bite.

Noah Cappe heads to the Arkansas State Fair for the Arkansas Slamwich, the Stuffed Thanksgiving Taco and more; a savory funnel cake called the Chick 'N' Cake, deep-fried rice pudding and other delights.

Decadent dishes smothered in the richest sauces, from gravy-covered biscuits and skyscraping burgers to Caribbean curries and perfect pancakes.

Restaurants prove that good food is even greater when it comes in a tasty package, featuring ice cream and cereal stuffed burritos in Los Angeles and a deep-dish pizza wrapped in a whole other pizza in Chicago.

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.

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

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.

Michael Symon heads to Georgia for the Rhythm and Ribs Festival, where over 60 teams are competing to find out whose BBQ is best and win over $5,000 in prizes; friends and rivals Rescue Smokers and Off The Chain BBQ are competing for awards.

Michael Symon gets a taste of Kansas City-style barbecue at the Qlathe BBQ Competition in Olathe, Kan., where 70 teams battle the elements and tough competition for the $10,000 prize.

Michael Symon heads to the Lone Star State to see teams put their barbecue to the test at Cedar Fest, in which the teams compete in ribs, chicken, pork and the star of the show, brisket.

Michael Symon ventures south to the Smoke on the Falls competition in Gadsden, Ala.

Michael Symon heads to Georgia for the Rhythm and Ribs Festival, where over 60 teams are competing to find out whose BBQ is best and win over $5,000 in prizes; friends and rivals Rescue Smokers and Off The Chain BBQ are competing for awards.

Michael Symon gets a taste of Kansas City-style barbecue at the Qlathe BBQ Competition in Olathe, Kan., where 70 teams battle the elements and tough competition for the $10,000 prize.

Michael Symon heads to the Lone Star State to see teams put their barbecue to the test at Cedar Fest, in which the teams compete in ribs, chicken, pork and the star of the show, brisket.

Michael Symon ventures south to the Smoke on the Falls competition in Gadsden, Ala.

John Crestani reveals how his students make millions from A.I. and affiliate marketing.

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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'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.

Ali visits Charlottesville, Va. for breakfast, lunch, dinner and a snack; college town food has never tasted so good as Ali starts with a breakfast bagel chock full of deli meat.

Ali starts the day stacked with an ooey-gooey pastrami breakfast sandwich; he gets schooled in the ways of the Greek with a heaping helping of moussaka; a muffin uprising tides Ali over until he rolls up a spicy sushi burrito.

Roger Mooking showcases 15 of the very best Cajun dishes in America, covering all the classics, crawfish, red beans and rice, gumbo, jambalaya and andouille sausage and some surprises.

Roger Mooking visits the most creative chefs in the U.S. to get their mouthwatering secrets for meaty celebrations that include whole hog barbecue, buffalo meatloaf and more.

Roger Mooking highlights 15 incredible dishes from around the U.S. that have one thing in common: they're all utterly unexpected and delightfully delicious. There's brisket kolaches, pizza wings, Calabrian pizza in a bowling alley and more.

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

Texas barbecue and Mexican barbacoa; pitmaster Adrian Davila of Davila's BBQ; the secrets to their legendary brisket and spicy beef sausages that the locals call hot guts; a Texas favorite, frito pie; traditional Mexican barbacoa.

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

Roger Mooking goes hog-wild at two legendary barbecue restaurants located in America's Barbecue Belt; racks of St. Louis-style ribs in custom wood-fired pits; barbecue spaghetti; chopped pork sandwiches and massive ice cream sundaes.

It's Chicago deep dish vs. Detroit pan and New York vs. St. Louis thin crust as pizzerias across the country roll out the dough for the pizza playoffs.

The search for eateries across America that offer the most bang for one's burger buck begins with a beefy, back-to-basics bargain in Las Vegas for only $7; wasabi mashed potato burger; Texas-sized backyard barbecue masterpiece on a bun.

The filmmakers feature perfect food pairings, from savory dishes to delicious desserts, that tantalize the taste buds.

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

Aussie chef Curtis Stone challenges Iron Chef Bobby Flay.

Geoffrey Zakarian challenges Iron Chef Morimoto in Kitchen Stadium.