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.

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

Andrew Zimmern explores the signature dishes of Tahiti; he samples everything from Polynesian ceviche to freshwater shrimp coated in a sweet, coconut curry sauce.

Andrew showcases Calabria, a rugged region in the toe of Italy's boot; Calabria sees a diverse range of ingredients that shine in signature dishes like fileja noodles with goat and parmigiana di melanzane.

Andrew reveals what makes the food scene in Krakow, Poland, delicious; the city's edible symbols take the form of pierogies, hearty stuffed cabbage rolls and whole-roasted pork knuckle.

Every 3 seconds an American's identity is stolen. Just how safe is your 401k? Your bank account? Your home? Your credit? Crime Reporter Tom Morris Jr. investigates the identity theft epidemic. Find out how you can help protect yourself with LifeLock.

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

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Operation Smile: transforming lives and bringing smiles to children around the world.

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Eddie Jackson reveals entirely excessive and utterly outrageous takes on the humble hamburger with every ingredient maxed out to create the most exorbitant burgers imaginable.

Loving the best about pizza; crispy crust, savory sauce, ooey-gooey cheese and endless options for toppings.

Humans have spent years perfecting the art of the grill; Eddie Jackson chases after the smoky undertones and sweet, bitter char that only flame-grilling creates.

Eddie Jackson explores some sweets.

Adam is in Philly at a wacky joint with a secret beer-filled burger, the ultimate chili pie upgrade at a restaurant in an old bank, a hidden Mexican meatball sub and an off-the-menu glazed fried chicken at a doughnut shop.

Adam is in New York City trying a clandestine Cuban restaurant, secret short rib sliders at a sweet shop, limited off-menu veal chops at a speakeasy steakhouse and a popular Latin luncheonette hidden inside a working loading dock.

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.

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

Andrew Zimmern travels to the colorful Moroccan city of Fez.; considered Morocco's spiritual and cultural capital, it's the perfect place to experience North Africa.

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

Andrew Zimmern uncovers the boardwalk indulgences of the Jersey Shore; from sticky-sweet saltwater taffy to slices of tomato pie and Italian subs, the Jersey Shore's culinary scene is a carnival for the taste buds.

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.

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

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.

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

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

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.

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

Noah is California dreamin' for the Golden State's best carnival eats; he sets things on fire with a Deep Pit BBQ dinner, gets groovy with the Green Goddess and celebrates with Birthday Cake Crepes.

Noah visits central California's Placer County Fair, the home of the World's Largest Funnel Cake; Noah visits the Mississippi Valley Fair in Davenport, Iowa, for deep-fried peaches and ice cream and a Walking Fish Taco.

Noah Cappe investigates the Great American Foodie Fest in Nevada and gets lucky with some monster meat meals like the Katsu Curry Sandwich; at the Kittitas County Fair in Washington, Noah goes local with the Beefalo Burger and Hucklepeach Donuts.

Noah Cappe visits the Alaska State Fair; tries some local fresh seafood and state secrets, including the Sasquatch Sandwich; Noah discovers that mornings are brighter when the day starts with Country Breakfast Tots and Peach Fritter Funnel Cake.

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

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

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

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

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

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

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

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

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

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

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Every 3 seconds an American's identity is stolen. Just how safe is your 401k? Your bank account? Your home? Your credit? Crime Reporter Tom Morris Jr. investigates the identity theft epidemic. Find out how you can help protect yourself with LifeLock.

Add the Complete Set of 40: 1986-2024 American Silver Eagles graded in Mint State 69 to your numismatic collection. This set includes the first year of issue in 1986, the final year of issue Type 1 and first ever Type 2 with the new design in 2021!

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Shark CarpetXpert HairPro Pet with StainStriker combines Shark's powerful suction & deep-cleaning innovation to deliver unbeatable deep carpet cleaning, 3x more pet hair pick-up, and the best tough stain elimination.

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

Breakfast, lunch, dinner and snack deals in Las Vegas that won't break the bank; a delectable and wildly diverse food scene; an Elvis-inspired king of a breakfast, banana French toast bread pudding.

Sweet and satisfying slowberry cobbler waffle; a food truck that's serving up mouthwatering sliders that are too good to try only one; a decadent French Pot Du Creme; ramen gumbo that's packed with a fusion of flavor.

Ali Khan's day of deliciousness starts with tiramisu pancakes; an authentic, crispy Cuban 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.

Roger Mooking crisscrosses America to count down 15 of the best steaks, wings, Reubens and more; salt-cured country ham to smoked fish chowder, bacon bourbon rib-eye steak to smoky s'mores pancakes.

Roger Mooking explores the foods that are just too good together to be kept apart, showcasing 15 culinary combinations, like root beer floats and spaghetti and meatballs, that make mouths water and hearts race.

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

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

Roger visits 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.

Diners live the gooey good life at these restaurants across the nation.

Great grub gets even better when it's dipped, drenched or dunked; the picks include elevated grilled cheeses and super sauces, a flaming hot burger, breakfast corn dogs, a super sundae, a French dip and queso-drenched everything.

A towering torta served on a shovel, a super stack of pancakes, softball-sized meatballs, plenty of pastrami and more.

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

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

Chef Paul Kelly Renault from Chive Blossom and Chef Steve Brown from The Brentwood swap kitchens and create culinary masterpieces using all of the fresh, local ingredients in a farmers market basket.

Casey Webb travels to Chicago for some epic Windy City eats, including a massive triple-threat pork sandwich and a challenge featuring a two-pound double bacon cheeseburger and two pounds of Irish nacho cheese fries.

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

Iron Chef Bobby Flay competes against challenger Angelo Sosa in a fight for the culinary title. The judges for this battle are Hal Rubenstein, Judy Joo and Billy Harris.

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

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

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

Iron Chef Bobby Flay competes against challenger Angelo Sosa in a fight for the culinary title. The judges for this battle are Hal Rubenstein, Judy Joo and Billy Harris.

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

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

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

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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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Meet the Shark PowerDetect Upright Vacuum with features like DuoClean Detect technology, self-cleaning brush roll and order neutralizing technology, you will be cleaning like a pro in no time!

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Emeril's biggest air fryer oven combines 10 kitchen appliances into one endlessly versatile countertop cooker with 2 cooking zones and a full menu of custom presets.

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

The most unique delis.

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

The most unique eats between a bun.

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

Alton Brown has his eye set on a crab Rangoon pizza; Jonathon Sawyer finds a blast of flavor that may be too good to be true; Tregaye Fraser attempts the most obscure and jaw-dropping dish yet.

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.

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

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.

A French-trained chef is slinging quality Mexican fare; big beer and bold burgers; burgers get smothered and shakes get spiked in a New York tavern; a pizza joint reveals its secret.

Brain sandwiches and crispy pig snouts; pig heart pastrami; dessert made with organ meats and caramel sauce.

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.

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

Andrew Zimmern is in El Paso, Texas, to dive into its rich food culture; he tries everything from traditional fajitas and menudo to rolled tacos and entomatadas.

Andrew Zimmern checks out the inventive and international eats of New Jersey, including all-you-can-eat Brazilian meat, rich seafood stew, potato-loaded hot dogs, and Dominican marinated pork.

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.

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

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 visits the New Jersey shore, where he checks out a sandwich with outrageous toppings and a six-pound crabmeat-stuffed lobster; Casey takes on a spicy Indian pizza challenge that requires competitors to sign a liability waiver.

Casey Webb heads to Cincinnati to see if he can take down an enormous eight-pound, double-crusted pizza in just 30 minutes; along the way, he encounters a beautiful cheeseburger at a 200-year-old bar and a massive tray of Cincy-style chili.

Casey Webb travels to Grand Rapids, Mich., where he takes on a five-pound tray loaded with chili dogs, French fries, beer-battered onion rings, and a 20-ounce soda.

Casey Webb travels to the Ozark Mountains to tackle the "Goliath," a massive cupcake equal to 22 regular-sized cupcakes.

Jack's Cosmic Dog; the Catfish Sundae; the Pumpkin Cheesecake Pop; spicy fare at the Maricopa County Fair in Phoenix, Ariz.

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.

Noah samples seven berry sweet dishes; he discovers that berries are good on everything from savory Strawberry Arugula Pizza to the perfectly named Strawberry Waffle Bomb.

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

Noah Cappe raises a glass of mead and celebrates a meaty cone; he starts the day off with a biscuit breakfast at the Oak Mountain State Fair and dines on festive foods at the Magical Winter Lights Festival.

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

Casey Webb treks to Salt Lake City, Utah, to pay homage to a pastrami-topped tradition, savor the sweet-and-salty taste of Hawaii and engage in combat with some hot cakes for the P.A.C. Stack Challenge.

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

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

Noah samples seven berry sweet dishes; he discovers that berries are good on everything from savory Strawberry Arugula Pizza to the perfectly named Strawberry Waffle Bomb.

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

Noah Cappe raises a glass of mead and celebrates a meaty cone; he starts the day off with a biscuit breakfast at the Oak Mountain State Fair and dines on festive foods at the Magical Winter Lights Festival.

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

Casey Webb treks to Salt Lake City, Utah, to pay homage to a pastrami-topped tradition, savor the sweet-and-salty taste of Hawaii and engage in combat with some hot cakes for the P.A.C. Stack Challenge.

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

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

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Every 3 seconds an American's identity is stolen. Just how safe is your 401k? Your bank account? Your home? Your credit? Crime Reporter Tom Morris Jr. investigates the identity theft epidemic. Find out how you can help protect yourself with LifeLock.

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Meet the Shark PowerDetect Upright Vacuum with features like DuoClean Detect technology, self-cleaning brush roll and order neutralizing technology, you will be cleaning like a pro in no time!

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

Noah Cappe travels from festivals to fairs across the country to seek out some of the best bacon dishes around.

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

Bobby's Open Faced Egg Salad Sandwiches; watercress, cucumber & smoked salmon salad; homemade crumpets with whipped butter and orange-blueberry marmalade; strawberries filled with clotted cream.

Frittata di Pane with broccoli rabe; blueberry-lemon bread pudding muffins; apple & brie panini; chamomile cocktail.

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

Mango-papaya brown butter cinnamon crepes with homemade dulce de leche; sour orange pork with sweet potato and country ham hash; perfectly poached eggs with sofrito hollandaise.

A Cleveland brewery that revolutionizes pub fare with decadent confit chicken wings in chipotle-maple glaze; brisket, bacon and ham on top of a four-cut blended steak patty.

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.

Michael Symon visits his hometown of Cleveland, where a lamb burger with kalamata olive salt gives him a nostalgic taste of his Greek heritage; iconic Buffalo wings; wild boar baby back ribs and a duck sausage pig-in-a-blanket.

Josh Charles meets up with Michael at his favorite place for crab cakes in town; after a round of bocce ball, Michael introduces Josh to some of Baltimore's best new spots for juicy, inventive burgers and craft brews.

Noah visits central California's Placer County Fair, the home of the World's Largest Funnel Cake; Noah visits the Mississippi Valley Fair in Davenport, Iowa, for deep-fried peaches and ice cream and a Walking Fish Taco.

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.

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

Noah 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.

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 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 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.

Adam Richman tackles food challenges in Atlanta; chicken and waffles; the 11-lb Carnivore Pizza Challenge.

Adam Richman tries award-winning burgers, mountains of fresh seafood and a 12-egg omelet challenge in Seattle.

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.

Alton Brown deals with an abundance of delicious summer squash.

Lasagna, the most comforting ingredient of all time.

One of America's most storied sandwiches gets a historic rethink and a technical do-over, from the oysters to the bread and everything in between.

Grilling tuna on a chimney charcoal starter; avoiding fake soy sauce; tuna steaks. Host: Alton Brown.

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

Andrew explores the native dishes of the British territory with Caribbean soul, Bermuda; fish chowder, spiny lobster and cassava pie.

Andrew explores India's capital, Delhi, where he samples tandoori chicken, goat kebabs and samosas.

Andrew Zimmern traces the path of Christopher Columbus' expedition across the Dominican Republic; from cow stomach stew with African roots to native Taino flatbreads, Andrew eats his way across the cultural evolution of Hispaniola.

Andrew Zimmern traces the footsteps of Juan Ponce de Leon down the Florida coast; buccaneer-style bacon and chocolate anchovies to crab juice roasted on an ancient fire and powdered Key West shrimp.

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

Andrew goes on a gastronomic tour of Las Vegas, from quail breast stuffed with foie gras and mouthwatering Waygu steaks to classic veal Parmigiana and tantalizing Thai.

Andrew heads to San Francisco, a wonderland for those who love food; he samples fresh produce at a farmers' market, shares a secret hot spot in the Tenderloin District and enjoys fresh crab and shrimp salad at Swan Oyster Depot.

Andrew travels to Seattle, a city with a spirit of invention when it comes to dining out; he visits the International District for a bite at Seattle's oldest sushi restaurant, then he ends the trip with the essential clams and chowder meal.

Andrew explores the native dishes of the British territory with Caribbean soul, Bermuda; fish chowder, spiny lobster and cassava pie.

Andrew explores India's capital, Delhi, where he samples tandoori chicken, goat kebabs and samosas.

Andrew Zimmern traces the path of Christopher Columbus' expedition across the Dominican Republic; from cow stomach stew with African roots to native Taino flatbreads, Andrew eats his way across the cultural evolution of Hispaniola.

Andrew Zimmern traces the footsteps of Juan Ponce de Leon down the Florida coast; buccaneer-style bacon and chocolate anchovies to crab juice roasted on an ancient fire and powdered Key West shrimp.

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

Andrew goes on a gastronomic tour of Las Vegas, from quail breast stuffed with foie gras and mouthwatering Waygu steaks to classic veal Parmigiana and tantalizing Thai.

Andrew heads to San Francisco, a wonderland for those who love food; he samples fresh produce at a farmers' market, shares a secret hot spot in the Tenderloin District and enjoys fresh crab and shrimp salad at Swan Oyster Depot.

Andrew travels to Seattle, a city with a spirit of invention when it comes to dining out; he visits the International District for a bite at Seattle's oldest sushi restaurant, then he ends the trip with the essential clams and chowder meal.

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

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

DraftKings Sportsbook, a top-rated sportsbook app!

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Operation Smile: transforming lives and bringing smiles to children around the world.

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Shark CarpetXpert HairPro Pet with StainStriker combines Shark's powerful suction & deep-cleaning innovation to deliver unbeatable deep carpet cleaning, 3x more pet hair pick-up, and the best tough stain elimination.

Noah Cappe samples ice cream sensations, from sweet to savory; whether the ice cream is piled on top of delicious homemade donuts or snuggling in-between bacon wafers, it will have one begging for more, brain freeze and all.

Breakfast on a stick at the Sonoma Marin Fair; the Green Goddess; classic cheese curds and the pink taco.

Ali savors empanadas for breakfast in Miami; mahi mahi sandwiches and a fisherman's stew for lunch; a Latin-Middle-Eastern-American fusion bowl for dinner.

Ali Khan is in Santa Barbara, Calif. looking for the best deals for breakfast, lunch, dinner and a snack; he gets off to a pricey start with a bacon and egg breakfast sandwich on a buttery brioche that's worth every penny.

A classic Southern haystack piled high with cheesy grits, hash browns and salsa; lunch gets explosive at Betty Bombers with the juicy and spicy Fire in the Hole burger.

Ali'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.

Demystifying the relationship between a cook and his cutlery.

The benefits of broccoli.

Alton shows how the freezer can be used for proper food preservation.

The origins of shepherd's pie and mincemeat pie.

Food Network stars share their favorite snacks.

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

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.

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.

Chef Beau MacMillan dives into some scallops; Roger Mooking heads to Texas for succulent chicken; Molly Yeh reveals the secret to her favorite fried pickles.

Spaghetti and meatballs; biscuits and gravy; fish and chips; chicken and waffles.

Roger Mooking goes on a pub crawl to find 15 of the best dishes to go with any drink; chicken wings, nachos, sliders, apps and mains -- they're all here; chefs share insider tips and tricks for making the very best, tastiest bar fare.

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

Roger Mooking highlights the best fire and smoke-kissed dishes across the U.S.; chefs offer recipes and more on how to cook over an open flame.

Casey Webb's food frenzy brings him to Cleveland, Ohio, for a corned beef colossus, a caramel ice cream sundae at a sweet time machine and an Olympic-sized gyro in the Greek Village Grille's Mount Olympus Challenge.

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

Adam returns to Durham, N.C., for burgers, barbecue and to recruit a team for the Doughman Challenge relay race.

Adam Richman journeys to Charleston, S.C., for oysters served by a shovel, a fried chicken sandwich smothered in sausage gravy and a spicy tuna sushi challenge.

Adam Richman visits Alaska for a massive burger, a mountainous breakfast and the 6-pound Kodiak Arrest challenge at Humpy's Great Alaskan Alehouse in Anchorage.

Adam samples a massive sandwich, chili cheese fries and a 16-ounce shake at the Rockies Diner in Boise, Idaho.

The entire menu in a roll; Po' Boy in a hot dog joint; gnocchi.

A burger featuring almost every animal; mac and cheese with pastrami; a grilled cheese restaurant with their dining room in a school bus.

Tony visits the Philippines, the "Land of the Lechon"; Manila's diverse combination of Spanish and Chinese cultures; delicacies of Pampanga.

Tony and notable guests visit some of New York City's oldest and most classic restaurants that are struggling against the changing landscape of Manhattan.

Adam Richman visits Alaska for a massive burger, a mountainous breakfast and the 6-pound Kodiak Arrest challenge at Humpy's Great Alaskan Alehouse in Anchorage.

Adam samples a massive sandwich, chili cheese fries and a 16-ounce shake at the Rockies Diner in Boise, Idaho.

The entire menu in a roll; Po' Boy in a hot dog joint; gnocchi.

A burger featuring almost every animal; mac and cheese with pastrami; a grilled cheese restaurant with their dining room in a school bus.

Tony visits the Philippines, the "Land of the Lechon"; Manila's diverse combination of Spanish and Chinese cultures; delicacies of Pampanga.

Tony and notable guests visit some of New York City's oldest and most classic restaurants that are struggling against the changing landscape of Manhattan.

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

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

Eddie Jackson digs into one of the most flavorful and versatile meats in the world.

Eddie Jackson shows off a full day of Thanksgiving eats, including turkey, homemade pies and irresistible sides.

Breakfast isn't the only time to enjoy a delicious doughnut; Eddie Jackson runs through a full day of sweet, savory and surprising doughnuts for every meal.

Eddie Jackson rounds up a full day of meals that have one thing in common, being forged by fire; he goes beyond the average grilled meal with flame-cooked breakfast, roasted meats and even fiery desserts.

Noah Cappe visits the Alaska State Fair; tries some local fresh seafood and state secrets, including the Sasquatch Sandwich; Noah discovers that mornings are brighter when the day starts with Country Breakfast Tots and Peach Fritter Funnel Cake.

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

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 digs into morning meals with something for everyone, from the sinfully sweet cinnamon roll waffle to the hearty and delicious breakfast poutine.

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

A Pakistani kebab joint with a dish made out of goat liver and brains; a Tibetan place with soup made from yak meat; buffalo chicken feet with maple syrup.

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

Andrew finds out that some of the best foods in LA are hiding deep inside city neighborhoods; pig head tamales; steamed chicken embryo.

At Bin Tapas Bar in San Antonio, Texas, Roger and Chef Jason Dady cook paella flavored with Thai ingredients and cooked over a wood burning fire; they also grill up chicken and eggplant marinated in lemongrass, ginger, Thai chilis and fresh herbs.

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

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

Roger 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.

Bakers vie for the chance to have their cupcakes at "The Miss America Pageant" party; guest judge, reigning Miss America, Mallory Hagan.

The winner's cupcakes will be featured at a celebration of Explorer's Day at the Aquarium of the Pacific.

Bakers battle for the chance to bring their cupcakes to one of Match.com's Stir Events in Los Angeles.

Four cupcake bakers vie for the chance to have their cupcakes at the center of the legendary Breeders' Cup World Championships.

Teams made up of pumpkin carvers, cake decorators and sugar artists battle to create Halloween-themed displays depicting a zombie prom.

The four remaining teams battle to create Halloween themed displays of a twisted version of a fairytale; the celebrity judge is horror movie actor Tony Todd.

The three remaining teams battle to create Halloween themed displays that capture what happens when swamp creatures attack.

The two remaining teams battle to create Halloween themed displays that capture nightmares; special guest judge, horror actor Derek Mears.

Teams made up of pumpkin carvers, cake decorators and sugar artists battle to create Halloween-themed displays depicting a zombie prom.

The four remaining teams battle to create Halloween themed displays of a twisted version of a fairytale; the celebrity judge is horror movie actor Tony Todd.

The three remaining teams battle to create Halloween themed displays that capture what happens when swamp creatures attack.

The two remaining teams battle to create Halloween themed displays that capture nightmares; special guest judge, horror actor Derek Mears.

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

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Tearing into the Conevore, filled to the brim with smoked brisket, pork and chicken; eating the Ragin' Cajun hoagie before sampling a fried fruit tart and Big Banana Pop; the World Series Burger; chile relleno burrito; birthday cake popcorn balls.

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

Jerk pork belly and sweet potato hash with fried eggs; coconut waffles with chocolate maple syrup and bananas.

Smooth tea and pumpkin-cranberry scones and johnnycakes served with whipped maple butter.

Bobby Flay prepares Smoked Salmon & Scallion Scramble with whole grain toast and homemade goat cheese butter, a flavorful Wild Mushroom-Yukon Gold Hash and some irresistible Blackberry-Hazelnut Sticky Buns.

Shoo-fly muffins; banana bread with vanilla bean-pecan butter; fruit-filled mini toaster pastries; bellini bar.

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.

Casey Webb's food fling finds him in Lafayette, La. for savory Cajun stew and a stuffed and spicy sandwich specialty; he also accepts the Devil's Bowl Challenge, a scorching-hot bowl of ramen made with the Lafayette-born 7 Pot Primo.

Casey Webb's cross-country culinary quest takes him back in time to Palm Springs, Calif., where he comes face-to-face with a three-pound skyscraper of a sandwich loaded with every deli meat imaginable.

Sticky toffee pudding, super spicy wings, a fondue burger, drunken scallops and chocolate plus barbecue; the tastiest, sauciest meals to grace a plate or tingle a taste bud.

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

Roger Mooking travels the U.S. to find classics with a twist and unexpectedly delicious pairings; he visits the chefs in their own kitchens to find out how they create these surprising and mouthwatering dishes.

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.

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

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

Roasted, toasted ravioli; crispy fried pickles.

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.

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.

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.

Crispy Peking duck; roasted quail; turkey stuffed with a duck and a chicken.

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

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

Noah Cappe is in carnivore mode for the San Angelo Stock Show and Rodeo in Texas; From the Southwest Dog to the Show Hog, no one goes home hungry; a steak out in the form of the Spud Steak Sandwich; a midway mashup, the Apple Cheesecake Quesadilla.

Noah 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.

Andrew explores the region of Emilia-Romagna, Italy, discovering ancient recipes and culinary classics including mortadella sausage, parmigiano reggiano and tortellini in broth.

Minutes away from desert trails, mountains and limitless outdoor adventures, Andrew highlights the delicious and iconic foods of Salt Lake City; classic dishes include a pastrami burger, steak tips with mole and Utah scones.

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

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

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

Noah Cappe is in carnivore mode for the San Angelo Stock Show and Rodeo in Texas; From the Southwest Dog to the Show Hog, no one goes home hungry; a steak out in the form of the Spud Steak Sandwich; a midway mashup, the Apple Cheesecake Quesadilla.

Noah 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.

Andrew explores the region of Emilia-Romagna, Italy, discovering ancient recipes and culinary classics including mortadella sausage, parmigiano reggiano and tortellini in broth.

Minutes away from desert trails, mountains and limitless outdoor adventures, Andrew highlights the delicious and iconic foods of Salt Lake City; classic dishes include a pastrami burger, steak tips with mole and Utah scones.

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

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

Frustrated by aching, stiff joints holding you back? Looking for long-term relief? Learn how to regain joint comfort and flexibility at any age!

Tired of throwing away spoiled groceries? Keep food fresh 5X longer with the new PowerXL Duo Nutrisealer!

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Eddie Jackson gears up for generous spreads and carb-on-carb dishes guaranteed to make the mouth water and the jaw drop. Carb lovers around the world rejoice.

Eddie Jackson finds the best south-of-the-border flavors in the U.S., with a combination of spices, fresh ingredients and traditional cooking styles unlike anything else.

We all have those days where all we crave are the most over-the-top dishes; the kind of dish you only get when treating yourself because they are so big and rich you can barely finish them off.

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

A spicy off-menu burger; an inside out grilled cheese; a secret Mexican breakfast dish named after Godzilla.

Authentic Australian pies in an artful shipyard; an "adults only" secret steakhouse; a lobster eatery in a house's garage.

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

Andrew visits northern California where people are reinventing the way they look at food. Grilled dove hearts; barf flavored jelly beans; monkey face eel.

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

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 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.

Andrew highlights the iconic British dishes and ethnically diverse foods that have put London on the culinary map, from humble shepherd's pie and posh beef Wellington to sizzling seekh kebabs and smoky Jamaican jerk chicken.

Michael Symon starts in San Diego with a Champ Burger loaded with beer-braised pork that packs a powerful punch; a cookie-brownie mashup; cola-braised brisket; rattlesnake and elk sausages make seriously savage dogs in Denver.

Michael Symon starts with Vietnamese fusion dishes; an Asian-inspired duck burger gets a wonton topper; a meaty take on a classic PB and J; pastrami sandwiches.

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

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.

South Florida Garlic Festival in Lake Worth, Florida; claw cake burger and mojo pork pockets; toasted garlic donuts; America's favorite ballpark snack at the National Peanut Festival in Dothan, Alabama; fair food classics with a peanutty twist.

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

The 10 competitors get their first challenge: haunted house cakes and play the dagger game for the chance at a key reward.

Carla Hall challenges the nine competitors to create Halloween candy croquembouche and incorporate an illusion; judges Stephanie Boswell and Zac Young decide which competitors' creation earns the win.

For a vampire party, Carla Hall asks the eight remaining bakers to team up and create desserts to satisfy some bloodsuckers.

The seven remaining bakers enter the creepy nursery; Carla Hall challenges the competitors to bake 3-D demon doll cakes with a diabolically assigned flavor.

In the devil's den, Carla Hall challenges the six remaining bakers to conjure up a devilish dessert using ingredients, such as sauerkraut, beets, tamarind paste and canned tomato soup.

Carla Hall invites the five remaining bakers to a party in the haunted ballroom, where they must create impressive costume cakes for a spot in the finale.

The final four bakers make severed limb cakes and floating cakes.

In the devil's den, Carla Hall challenges the six remaining bakers to conjure up a devilish dessert using ingredients, such as sauerkraut, beets, tamarind paste and canned tomato soup.

Carla Hall invites the five remaining bakers to a party in the haunted ballroom, where they must create impressive costume cakes for a spot in the finale.

The final four bakers make severed limb cakes and floating cakes.

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

Tired of throwing away spoiled groceries? Keep food fresh 5X longer with the new PowerXL Duo Nutrisealer!

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

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

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Ali Khan discovers more in Albuquerque than just the hype; he samples a vegan waffle, green chile cheeseburgers, a designer donut and carne adovada.

Ali Khan looks for the best deals in San Diego; Brazilian-style hash browns stuffed with eggs, cheese and garlic; masking up like a Mexican wrestler for a discount on a loaded surf and turf Cali burrito; the stuffed Big Poppa; a taste of Hawaii.

Chorizo corn cakes with vegan queso and spicy guajillo chile sauce; a food truck serving some of the best smoked meats in town; a chocolaty take on baklava; an old-fashioned jumbo chicken pot pie.

A sweet and savory Monte Cristo doughnut; succulent burnt ends with a side of blue cheese slaw; a slice of creamy Cloud Nine pie; authentic, hand-pulled dan dan noodles.

The 12 best super-sized dishes; Roger Mooking hangs out with chefs to learn all their secrets for creating ultimate omelets, steaks, sandwiches, seafood platters and more decadent, XXL-sized dishes.

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.

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.

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

Chef Roger Mooking highlights the inventive ways Americans cook with fire; from small campfires to custom-made grills and smokers, he visits the home cooks, pitmasters and chefs who are fascinated by fire and food.

Roger learns an ancient Argentine method of roasting lamb; he catches a six-foot sturgeon and stuffs it to the gills with fresh veggies for an outdoor feast; a pitmaster shows Roger his new high-tech rigs, capable of cooking a room full of hogs.

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.

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

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

From bacon-wrapped meatloaf and a double-decker pizza burger to boozy French toast and smothered biscuit sandwiches, restaurants across the country offer up a warm, comforting hug of flavor.

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.

Three teams, Michael Symon and Ching-He Huang, Masaharu Morimoto and G. Garvin, and Jose Garces and Bobby Deen, must cook with the most feared ingredients from previous holiday battles.

Chef Kamal Fraser from Caribbean Jerk and Chef Aquib Ahmed from Bombay at the Beach bring all their spices to the table in a challenge to create a masterpiece using ingredients from a tropical fruit basket.

Casey Webb heads to Des Moines, Iowa, where he'll attempt to eat an overstuffed pulled pork sandwich slathered in a scorpion pepper hot sauce in 10 minutes.

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

Chicago chef Lee Wolen busts out of his shell for a battle against Iron Chef Geoffrey Zakarian that's anything but quiet; judges Nancy Silverton and Simon Majumdar are on hand to determine the winner.

Boston chef Douglass Williams makes the most of a little vegetable in a battle against Iron Chef Alex Guarnaschelli; Ming-Na Wen and John T. Edge determine which chef triumphs.

Chef Brittanny Anderson, schnitzel queen, hopes she doesn't leave Kitchen Stadium feeling blue after battling one of the Chairman's best, "Iron Chef" Alex Guarnaschelli; Antonia Lofaso and Simon Majumdar serve as judges.

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

Chicago chef Lee Wolen busts out of his shell for a battle against Iron Chef Geoffrey Zakarian that's anything but quiet; judges Nancy Silverton and Simon Majumdar are on hand to determine the winner.

Boston chef Douglass Williams makes the most of a little vegetable in a battle against Iron Chef Alex Guarnaschelli; Ming-Na Wen and John T. Edge determine which chef triumphs.

Chef Brittanny Anderson, schnitzel queen, hopes she doesn't leave Kitchen Stadium feeling blue after battling one of the Chairman's best, "Iron Chef" Alex Guarnaschelli; Antonia Lofaso and Simon Majumdar serve as judges.

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

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Rick Bayless celebrates Mexico's most beloved street food and snacks; two brothers bring decadent Italian toasts to one of New York's hippest neighborhoods; a "Top Chef" winner turns traditional eastern-European cuisine on its head.

The most unique pubs.

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

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

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.

Unexpected food combinations.

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

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.

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

Top picks featuring a New Jersey drive-in slinging sky-high burgers, a New Orleans doughnut shop turning diner dinner classics into quick-bite hand-helds, and a Southern California spot serving decadent seafood fries.

A fish dish made with ambergris; charcuterie that includes duck heart pate; a soup that smells like a dead body.

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.

From Japanese hot pots and hand-crafted lasagna to ice cream made from locally sourced ingredients, Andrew explores San Francisco's culinary history and diversity for a second 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.

Andrew highlights the iconic British dishes and ethnically diverse foods that have put London on the culinary map, from humble shepherd's pie and posh beef Wellington to sizzling seekh kebabs and smoky Jamaican jerk chicken.

Andrew Zimmern visits the Hamptons in New York, diving into sizzling seafood masterworks, such as delectable surf and turf, buttery lobster rolls, clam chowder, and smoked bluefish pate.

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'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'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.

Adam Richman travels to Minneapolis and the birthplace of the Juicy Lucy, a cheeseburger with the cheese inside the burger.

Adam enjoys deep-fried hot dogs, homemade pies and his first mystery challenge in Sarasota, Fla. on his chow-down quest.

Adam samples huge breakfasts, some of the hottest crawfish in the country and a big burrito challenge in Las Vegas.

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.

Noah Cappe heads to the Greater Baton Rouge State Fair for a helping of Cajun treats, like Cajun boudin tacos and pecan pie pops; basking in the lights of the Aurora Winter Festival in Toronto.