John Henson challenges the bakers to create torta della nonnas that honor the carnival's matriarch, the Tattooed Woman.A smashed Strong Man inspires the bakers to smash their desserts in front of judges Carla Hall, Stephanie Boswell and Zac Young.

John Henson commemorates the lost souls at Henson and Sons Carnival with flourless desserts; the bakers craft new carnival attractions for the grand reopening, where Carla Hall, Stephanie Boswell and Zac Young name the Halloween baking champion.

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

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

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.

Ali enjoys pancakes, Chinese noodles and a shrimp po' boy in Boulder, Colo.

Ali enjoys a day off with creamy grits; crab cake sandwich; seafood-stuffed hushpuppies; Carolina pulled pork dinner.

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.

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

An innovative breakfast flatbread topped with gravy, scrambled eggs and cheddar; a spin on the classic Vietnamese banh mi sandwich that's full of juicy pork; a doughnut cone overflowing with soft serve ice cream.

A classic Crescent City dish with a twist, crawfish etouffee over grits; a juicy chicken kebab sandwich for lunch; two flavors of gelato; a rich and tender fried shrimp dinner.

The 12 tastiest bacon dishes in America; bacon-loving chefs; everything there is to know about pigs and their parts; the chefs' top swine secrets.

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

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

Roger Mooking makes a pit stop at The Box Street Social food truck to hang chickens and racks of ribs over a live fire; roasted pumpkins topped with goat cheese and arugula; another food truck with a penchant for central Texas-style 'cue.

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.

Tink Pinkard helps Roger build a barbecue pit, season and roast a pig, and fly-fish.

Roger travels Massachusetts for fire-roasted rotisserie chicken, discovers new ways to roast chickens, and indulges in a New England dinner party of chickens, lobsters and whole fish cooked over a wood fire.

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

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.

At Saltwater Cowboys, shrimp boats come in while people chow down on BBQ pork trashcan nachos; sky-high chimichangas with rooftop views; al pastor fries on the lawn of Golden Road Brewing.

In an international competition, the Iron Chef Alex Guarnaschelli faces off with Iron Chef UK Judy Joo.

When Chef Cantu and Iron Chef Morimoto last met in Kitchen Stadium, Chef Cantu won by a single point; judges are Donatella Arpaia, David Rocco and Kaley Cuoco.

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

Iron Chef Geoffrey Zakarian faces off against challenger Dale Talde, the Executive Chef at Talde; the judges for this battle are Anya Fernald, Martin Yan and Judy Joo.

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

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

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

Iron Chef Geoffrey Zakarian faces off against challenger Dale Talde, the Executive Chef at Talde; the judges for this battle are Anya Fernald, Martin Yan and Judy Joo.

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

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

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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Culinary tour of innovative Houston restaurants.

Restaurants combine ethnic traditions to make new flavors; Texas and Italy traditions merge; Korean cuisine mixed with American Northwest fare.

Interesting restaurants in Las Vegas.

A pie shop in Brooklyn; an ice cream truck with artisanal ice cream; a bakery filled with treats.

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

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

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.

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

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.

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

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.

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

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

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

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

Andrew Zimmern heads to Mexico's Pacific coast to explore the local cuisine; in Puerto Vallarta, he tries marinated pork, traditional pozole and skewered mojo fish.

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

Heart-healthy dishes meant to stick to the bones; beer drinking; dishes from schnitzel and spatzle to knoedel and cake.

The traditional Appalachian fare of Asheville, North Carolina; smoky BBQ pork; rainbow trout; fried chicken; divine biscuits and red eye gravy.

Andrew Zimmern takes in Antigua, Guatemala's vibrant and flavorful cuisine, which includes colorful enchiladas that face the sky, tiny tamales, traditional handmade confections and sweet and savory pockets of beans and plantains.

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.

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

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

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

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

Casey Webb 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 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.

Noah visits the annual Rio Rancho Pork & Brew festival in New Mexico, where he samples a trio of meaty meals before devouring adorable Baby Cakes; Noah visits the Ionia Free Fair in Michigan, where he enjoys The Tator Grenade and Churro S'mores.

Taking a stroll with the Walking BBQ; bacon PB&J quesadilla; deep fried salad; an all-American ice cream sundae called the Burst of Freedom; the Lane County Fair in Eugene, Ore.

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

Noah Cappe checks out a spicy and savory funnel cake at the Florida State Fair, makes a pitstop for the Truck Stop Burger at the Pima County Fair, and gets a turkey leg dinner at Rodeo Austin.

Eddie Jackson is the guide on a mouthwatering trip to sample all the classic dishes of America; from delicious desserts on the Florida coast to spicy-hot chili in the Lone Star State, this is the best way to experience the united tastes of America.

Forget about standard spicy seasonings; Eddie Jackson rounds up dishes made with the hottest, zippiest and peppiest peppers out there.

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

Casey Webb's 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.

Noah visits the annual Rio Rancho Pork & Brew festival in New Mexico, where he samples a trio of meaty meals before devouring adorable Baby Cakes; Noah visits the Ionia Free Fair in Michigan, where he enjoys The Tator Grenade and Churro S'mores.

Taking a stroll with the Walking BBQ; bacon PB&J quesadilla; deep fried salad; an all-American ice cream sundae called the Burst of Freedom; the Lane County Fair in Eugene, Ore.

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

Noah Cappe checks out a spicy and savory funnel cake at the Florida State Fair, makes a pitstop for the Truck Stop Burger at the Pima County Fair, and gets a turkey leg dinner at Rodeo Austin.

Eddie Jackson is the guide on a mouthwatering trip to sample all the classic dishes of America; from delicious desserts on the Florida coast to spicy-hot chili in the Lone Star State, this is the best way to experience the united tastes of America.

Forget about standard spicy seasonings; Eddie Jackson rounds up dishes made with the hottest, zippiest and peppiest peppers out there.

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

Casey Webb's 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.

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

Michael Symon explores the world of bold and spicy flavors; Michael heats up the menu with spicy smoked chicken thighs with pineapple glaze, iconic Cleveland Barberton hot sauce and a kicked-up spicy molten chocolate cake.

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.

Michael makes his father's favorite by turning the backyard grill into a smoker to make sticky ribs; Liz helps make giant cookies with tons of chocolate, pretzel and sea salt; Norman the puppy makes a surprise appearance.

Michael Symon turns a standard grill into a pizza oven; he uses coals and cast iron pans to cook homemade dough for his grilled white pizza and a gooey three cheese calzone; Liz makes sweet, crunchy Italian Florentine cookies.

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

Michael's mom reveals the secrets to her famous spaghetti and meatballs; triple-chocolate trifle.

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

Cleveland style clambake.

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.

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

Michael Symon 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.

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.

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

Noah Cappe heads to Oklahoma for the Giant Texas Tenderloin Sandwich; tries Strawberry Pizza in Virginia.

Noah visits the Pacific National Exhibition in Vancouver and gorges on the Big Pickle Dog, then samples the Colonel Katsu Bao, before trying the Deep Fried Margarita for dessert; Noah visits the LA County Fair in Pomona, Calif.

Noah Cappe arrives in Macon, Ga., for the International Cherry Blossom Festival; a pimento cheese-filled breakfast sandwich called the Up All Night, a pink pizza called the Macon Cherry Bomb and a trio of meat-filled midway munchies.

Casey's eating adventure takes him to Fargo, N.D., for a hearty European take on a cheesy classic, a breakfast-dessert mash up, and the Boiler Room's Hot Dish Challenge; giant pretzels and over a dozen sausages.

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

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

Casey 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 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.

Casey Webb follows his nose to Long Island for an Italian chicken parmesan-pizza hybrid, a twist on a Jewish meat-and-potato tradition, and a 10-scoop battle against the Kitchen Sink Challenge.

Andrew Zimmern highlights the culinary treasures of Venice, Italy, including paper-thin cuts of beef Carpaccio, espresso-soaked tiramisu and cuttlefish stewed in its own ink.

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

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.

Spicy tom yum goong soup, pad Thai, fruity som tam and mango sticky rice are favorites in Bangkok, Thailand.

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 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.

Unique re-inventions of traditional Dutch recipes in Amsterdam from goose krokets to insect-filled nuggets to smoked local eel and hollow pig head.

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

Insanely juicy steak; perfect New York pizza; Jewish pastries; decadent cheesecake; Russia's take on ravioli.

Andrew samples traditional dishes in Bangkok including steamed whole bass, massaman curry and more.

Andrew travels to Houston, one of the most dynamic and underrated food scenes in the United States; he digs into some classic Tex-Mex fare, loads up on the best brisket in town and gets a taste of the city's crave-worthy international cuisines.

Andrew discovers the true soul of Oakland, Calif., as he explores its diversity and sense of community; he visits a breakfast joint, samples fresh fare at Swan's Market and makes his way to the Fruitvale neighborhood for a taste of Cambodia.

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 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.

Unique re-inventions of traditional Dutch recipes in Amsterdam from goose krokets to insect-filled nuggets to smoked local eel and hollow pig head.

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

Insanely juicy steak; perfect New York pizza; Jewish pastries; decadent cheesecake; Russia's take on ravioli.

Andrew samples traditional dishes in Bangkok including steamed whole bass, massaman curry and more.

Andrew travels to Houston, one of the most dynamic and underrated food scenes in the United States; he digs into some classic Tex-Mex fare, loads up on the best brisket in town and gets a taste of the city's crave-worthy international cuisines.

Andrew discovers the true soul of Oakland, Calif., as he explores its diversity and sense of community; he visits a breakfast joint, samples fresh fare at Swan's Market and makes his way to the Fruitvale neighborhood for a taste of Cambodia.

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

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

Wounded Warrior Project is changing the way our nation cares for veterans and helping them thrive for a lifetime. Join Trace Adkins and Dan Nevins to learn about the journeys of four injured veterans and how no warrior is left behind.

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

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

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

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.

Teams are tasked with creating edible food that captures the spirit of the wonderful world of Dr. Seuss.

Teams create edible displays that capture the spirit of extreme daredevil stunts.

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

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

Exploring Madrid for baby pig heads, organ omelets and duck liver jewelry.

Andrew harvests ancient sea salt, roasts a sheep's head and fishes the wild waters in Senegal's West African culture.

Andrew tastes poisonous puffer fish, sea snake eggs and raw goat in Okinawa, Japan.

Andrew travels to Shanghai for softshell turtle, snail shells, chicken hearts and snakes.

Roger Mooking heads just outside Death Valley to cook on a true, fire-breathing barbecue pit; Roger lands in Kansas City, Mo., for a test flight in Swine Flew, an airplane converted by two mechanics into a fully functioning barbecue grill.

No cookout is complete without some outrageous side dishes and crave-worthy desserts; Roger Mooking is putting the main course aside to honor everything that tops off the best barbecue meals.

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

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.

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.

The best surf-and-turf dishes in restaurants across America, including the classic lobster tail and steak, clam and bacon pizza, crab cakes with sausage, and even a lobster-and-steak roll.

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.

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

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

Casey Webb'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 travels to Burlington, Vt., where he devours a beer-infused bagel feast and a burger with donut buns made in a school bus; Casey participate in the 3.5-pound Chuck Norris challenge at Handy's Lunch.

Casey Webb's mission brings him to Daytona Beach, Fla., where he takes on a mammoth three-tier sandwich stacked with two burgers, six pieces of mahi mahi, two pieces of Texas toast, and a 10-ounce bun.

Tony travels the busy streets of Bangkok to explore the five fundamental flavors of Thai cuisine: sweet, spicy, sour, bitter and salty.

Tony heads to the Rockies to explore the snow-capped mountains, majestic skies, winding rivers and roaming cattle of Livingston, Mont.

Anthony visits Provence, a region of France characterized by its impoverished history and the people's hard labor.

Casey Webb travels to Burlington, Vt., where he devours a beer-infused bagel feast and a burger with donut buns made in a school bus; Casey participate in the 3.5-pound Chuck Norris challenge at Handy's Lunch.

Casey Webb's mission brings him to Daytona Beach, Fla., where he takes on a mammoth three-tier sandwich stacked with two burgers, six pieces of mahi mahi, two pieces of Texas toast, and a 10-ounce bun.

Tony travels the busy streets of Bangkok to explore the five fundamental flavors of Thai cuisine: sweet, spicy, sour, bitter and salty.

Tony heads to the Rockies to explore the snow-capped mountains, majestic skies, winding rivers and roaming cattle of Livingston, Mont.

Anthony visits Provence, a region of France characterized by its impoverished history and the people's hard labor.

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

Hypnotic Donuts in Dallas serves deep-fried treats in the form of huge fritters with developed flavors; Kate Weiser Chocolate offers crazy candy bars and smoky toffee with bacon.

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

Gooey, crunchy and sticky treats for kids.

Delicious morning sweets including vegan pastries, pancakes, and french toast.

Fran's Chocolates, a pioneer in the European style of artisan chocolate making and eminence in Seattle; Dahlia Bakery serves amazing cakes and donuts.

Freak show of food; sweet potato pie ice cream.

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 digs in to seven ooey-gooey versions of the classic American casserole; whether it's stacked in a sandwich, layered in a hot dog, rolled into a taco or topped with lobster, these mac and cheese creations are crave-worthy carnival treats.

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.

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.

Noah explores the huge variety of options carnival cooks have come up with to honor America's much loved sandwich; from classic beef burgers to exotic meats to buns made from pretzels and even donuts.

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

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

Andrew finds that Toronto is a melting pot of edgy eats; Horse heart salami; seal flipper pie; pig's ear.

Andrew visits Seattle, where the food scene can be high-tech or ruggedly simple. He's an eyewitness to how complicated gadgets create brand-new tastes, and he visits an all-natural farm to eat cow placenta.

Roasting whole lambs and vegetables for an Argentinian cookout; in Smyrna, Ga., Roger hangs out with chef Andre Gomez, the owner of Porch Light Latin Kitchen, who cooks up Puerto Rican classics in his backyard when he's off the clock.

Hog-style BBQ in North Carolina; two-day meat fest in South Carolina; surf and turf paella.

The 100 year anniversary of St. Mary Magdalene's Church Picnic with several thousand pounds of meat being cooked.

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

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

Roger Mooking 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.

Cotton candy dreams and funhouse screams are on the menu as host Brad Smith asks the baking teams to create chilling cakes that take judges Ron Ben-Israel, Eddie Jackson and Danni Rose on a wild ride.

From posh parties to private jets, these witches are the talk of the town; host Brad Smith asks the baking teams to wave their magic whisks to create cakes featuring the queens of Halloween for judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

Three pastry chefs create forest-themed chocolate creations; the chefs face a frightful park attraction to earn their second Hershey candy, which inspires a creative treat for the judges.

Three pastry chefs create sci-fi-inspired chocolate showpieces; a mid-competition surprise leaves the chefs mooing for more time as they must race through the park for another Candy Clue.

Three pastry chefs create zany chocolate and candy concoctions inspired by a mad scientist's lab; Hershey's Master Chocolatier Jim St. John joins the judging panel.

Three pastry chefs are locked in an abandoned Hersheypark overnight to reveal who has the most-inspired take on a creepy-crawly carnival.

Three pastry chefs create forest-themed chocolate creations; the chefs face a frightful park attraction to earn their second Hershey candy, which inspires a creative treat for the judges.

Three pastry chefs create sci-fi-inspired chocolate showpieces; a mid-competition surprise leaves the chefs mooing for more time as they must race through the park for another Candy Clue.

Three pastry chefs create zany chocolate and candy concoctions inspired by a mad scientist's lab; Hershey's Master Chocolatier Jim St. John joins the judging panel.

Three pastry chefs are locked in an abandoned Hersheypark overnight to reveal who has the most-inspired take on a creepy-crawly carnival.

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

Promote Energy, vitality & Focus during the day and relaxation, deep sleep and restoration at night. MyMagnesium absorbs significantly better than generic magnesium.

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

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

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

Michael Symon, Guy Fieri and Aaron McCargo Jr.

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.

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.

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

Adam is in Kent to eat a very special sandwich in Sandwich, before exploring more amazing eats, including Whitstable oysters, traditional fish and chips and a new baked sensation, the cruffin.

Casey Webb cracks into crab legs fit for a king at Slippery Salmon Bar and Grill in Anchorage; reindeer meatloaf at Denali BrewPub; the mountainous, double-decker Seward's Folly caribou burger challenge at West Rib Pub and Grill.

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

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

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 challengers include a 3-pound almond butter and jelly sandwich known as the Elvis Challenge, a four-meat pizza with a tater tot topper and a brisket sandwich piled high with burnt ends and spicy pickle slaw.

Casey'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.

Roger Mooking travels across America in search of the 12 best chicken dishes; from frying and baking to grilling, Roger hangs out with chefs as they explore all the best ways to cook wings, pot pies, pizzas and other savory chicken dishes.

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

From fish tacos and porchetta sandwiches, to shrimp po' boys and turtle sundaes, the 12 best dishes from American food trucks; how the dishes are made.

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 a half-pound kielbasa smothered in Swiss cheese to an all-beef dog stuffed with smoked brisket, these restaurants are all about delicious dogs and sizzling sausages.

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

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

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.

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.

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.

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.

Noah Cappe makes a visit to the Big Fresno Fair in California, where local legend Chicken Charlie has a triple treat stacked up on a stick; Southwest Georgia Regional Fair for the classic Georgia peach dessert served in a whole new way.

Noah Cappe visits the Washington County Fair in Utah for the Twisted Pickle Roll - a deep-fried pickle sushi dream come true - and has a little dessert in the desert with the Cookie Dough Dog. Then, he's off to the Clark County Fair in Nevada for Pretzel French Toast and the spicy Cheesy Carne Brick. Finally, Noah heads to the North Florida Fair in Tallahassee for their Southern Fried Softshell Sandwich, the Fiery Fiesta Funnel Cake and Grape Gems, a candy-coated fruity treat!

Tacos are more than a staple of Mexican cuisine, they're a carnival favorite; Noah eats seven of the nation's most creative tacos; from a fresh succulent soft shell crab taco to authentic Tacos Al Pastor, Noah gets wrapped up in tantalizing tacos.

The South Florida Fair in West Palm Beach has wacky takes on fairground classics; The Waffle Burger, Donut Philly Cheesesteak and 'Zanado Fries; Noah attends the National Western Stock Show and Rodeo in Denver, where he's introduced to The F Bomb.

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 celebrates Pennsylvania Dutch favorites, like shoofly pie.

Iconic eats like poutine to smoked meat to hand-rolled bagels in Montreal, Canada.

Andrew Zimmern explores the big and bold flavors that define Dallas - from comforting chicken-fried steak and sweet, creamy pecan pie to hearty tortilla soup and steak aged for 240 days.

Noah Cappe makes a visit to the Big Fresno Fair in California, where local legend Chicken Charlie has a triple treat stacked up on a stick; Southwest Georgia Regional Fair for the classic Georgia peach dessert served in a whole new way.

Noah Cappe visits the Washington County Fair in Utah for the Twisted Pickle Roll - a deep-fried pickle sushi dream come true - and has a little dessert in the desert with the Cookie Dough Dog. Then, he's off to the Clark County Fair in Nevada for Pretzel French Toast and the spicy Cheesy Carne Brick. Finally, Noah heads to the North Florida Fair in Tallahassee for their Southern Fried Softshell Sandwich, the Fiery Fiesta Funnel Cake and Grape Gems, a candy-coated fruity treat!

Tacos are more than a staple of Mexican cuisine, they're a carnival favorite; Noah eats seven of the nation's most creative tacos; from a fresh succulent soft shell crab taco to authentic Tacos Al Pastor, Noah gets wrapped up in tantalizing tacos.

The South Florida Fair in West Palm Beach has wacky takes on fairground classics; The Waffle Burger, Donut Philly Cheesesteak and 'Zanado Fries; Noah attends the National Western Stock Show and Rodeo in Denver, where he's introduced to The F Bomb.

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 celebrates Pennsylvania Dutch favorites, like shoofly pie.

Iconic eats like poutine to smoked meat to hand-rolled bagels in Montreal, Canada.

Andrew Zimmern explores the big and bold flavors that define Dallas - from comforting chicken-fried steak and sweet, creamy pecan pie to hearty tortilla soup and steak aged for 240 days.

Don't Let a Leaky Bladder Slow You Down! Reduce Nighttime Bathroom Trips and Promote Normal Bladder Control & Urinary Tract Health with MyBladder!

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

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At the Wandering Goose in Seattle, they push the boundaries with treats like chocolate chip cookies with toffee and crispy chicken skin; Stir Crazy Baked Goods in Fort Worth, Texas, offers up an assortment of cookies, pies, scones and even quiches.

Three unique sweet spots deliver layers of incredible flavors and textures; Union Fare Bakery in New York City is creating flavors like red velvet and birthday cake; Slab Sandwiches and Pie in Seattle creates pies in unique shapes and flavors.

Katie and Jason are expecting twins, but disagree on the design of the cake for the gender reveal party; Jason is seeking sophistication, while Katie wants a cake that represents their little ones.

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.

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.

Vinny, founder of Everyman Theater, and the theater's manager, Jon, are planning a 25th anniversary party and are searching for a cake that will reflect their hard work and success, while feeding 400 guests.

Andrew Zimmern samples Beijing's cuisine, which is steeped in history and fit for an emperor, including crispy breakfast pancakes, bowls of chewy noodles, tender Peking duck, steamed buns, and zesty donkey sandwiches.

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

Andrew explores the iconic dishes of picturesque Nova Scotia, Canada; there, the proximity to the sea, which is never more than 67 kilometers away, influences the local cuisine.

From the blistering hot pot and fiery Mapo tofu to spicy Kung Pao Chicken, Andrew Zimmern explores the famous scorching dishes that make Chengdu, China, a delicious destination.

Michael Symon tackles a towering fortress of ribs and a meaty trifecta sandwich of juicy brisket, pork and sausage; local pork belly is cured and slow braised in house-brewed beer; a burger features bacon, pork belly and prosciutto.

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.

Michael Symon starts in Las Vegas with a skillet full of pork belly chili and a mega-pancake; mac and cheese studded with crawfish, alligator andouille sausage and shrimp; an umami burger built for every craving.

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.

Beef tongue tacos in Portland; donut Sloppy Joe in North Carolina.

The Cowboy Breakfast ends the day with the uniquely sweet Caramel Apple Tots; Noah challenges himself to the 5 Pounderito and tries the finger-licking Ice Cream Funnelwich.

Exploring the orange groves of California at the Cloverdale Citrus Fair; the bacon churro cheeseburger is a meaty mouthful sandwiched between two churros; spicy ramen fries combine crispy fries, crispy noodles and other tasty Japanese toppings.

Noah Cappe heads to the Four States Fair in Texarkana, AR, where even the BBQ-loaded sandwiches are bigger; then, Noah heads back in time to The Viking Experience in North Carolina and gets a little Christmas in the summertime.

New dining experiences and classic comforts are brought together, from spicy fried chicken paired with the most decadent macaroni and cheese at Atlanta's Krog Street Market to an intensely delicious pierogi melt at Cleveland's West Side Market.

Diners featuring massive meat loaves, garlic fries, candied bacon, and chocolate waffle lava cake; former MLB baseball players Eric Byrnes and Jeremy Affeldt highlight food from San Francisco's AT&T Park, including the Crazy Crab Sandwich.

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.

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 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 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.

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.

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

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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.

A protein waffle loaded with house-smoked pork, sausage and caramelized onions; a gourmet cafeteria for a turkey, chicken and duck sandwich; the trifecta of ooey-gooey butter cookies; a spicy and sweet coconut Panang curry.

Ali Khan chows down in Ann Arbor, Mich., starting with a heaping helping of deep-fried French toast covered in berries and whipped cream; blackened mackerel with a Thai chili glaze at a super fresh seafood market.

Ali Khan finds the best food deals in Cleveland, including flapjacks topped with white chocolate mole and meat-stuffed cabbage rolls.

Griddle toast logs with cream cheese filling; a trio of flavorful and innovative tacos; decadent chocolate chip cookie dough; a belly full of wings; Ali gets a line on a spot that's serving up some of the locals' favorites.

Roger Mooking starts the meal off right with 15 of the best appetizers in the United States; from nachos and chicken wings to oysters, fries and more, Roger's going coast-to-coast to find the best.

12 of the best comfort foods served in restaurants across America; learning everything there is to know about making macaroni and cheese, spaghetti and meatballs, pork chops and gravy, chicken and waffles, chili and more.

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

Roger is in Austin and helps Banger's Sausage House and Beer Garden pitmaster Ted Prater season a whole hog and smoke it for 10 hours for Carolina-style sandwiches; Roger and Pieter Sypesteyn stuff a wild hog.

Two legendary BBQ places in Texas; a third-generation pit master.

Custom earthenware bakers; 50-gallon metal-barrel oven.

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

The very best barbecue smokin' across America includes down-home dishes like spareribs and sausages, as well as new mindblowers like brisket mac and cheese and a smoky sandwich so big it's called the Leaning Tower of Texas.

Delicious dishes at some surprising places are revealed.

Eye-popping portions and belly-filling bounties of food make these eats totally epic; a seven-meat sandwich, a 2-foot-tall nacho tower, mountainous sundaes, a stuffed turkey leg and huge seafood platters make up the best of the biggest.

Racking up the best baked goods, both savory and sweet; from a homestyle fried chicken biscuit sandwich and German chocolate cinnamon rolls to seafood lasagna and s'mores cupcakes, these baked creations are to die for.

Jose Garces faces off against Russell Jackson; judges are John T. Edge, Anya Fernald and Jose Andres.

Iron Chef Jose Garces faces off against challenger Jamie Bissonnette. Chef Bissonnette; Judy Joo, John T. Edge and Karine Bakhoum are the judges.

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

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.

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

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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Hot spots around the country spice up kitchens.

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

A culinary journey through Hawaii.

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

Tour a cheese cave; a world-renowned fondue and cheesecake; how many cheeses can fit into one macaroni and cheese dish; the most unique and sought-after grilled cheese sandwiches.

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

From macaroni and cheese to milkshakes, these are the greatest dishes found on the kids' menu; Alex Guarnaschelli shares her comfort food; Claudia Sandoval shows how fun it is to play with food; the Legendairy Milkshake Bar in Nashville, Tenn.

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

Ditching the kitchen for the most amazing dishes made table side; Anne Burrell gets up close and personal with prime rib in Chicago; Richard Blais goes weak in the knees for ice cream made before his very eyes.

Alton Brown revisits a decadent, old-world pasta dish; Ali Khan chats up his favorite chicken parmigiana sandwich; Alex Guarnaschelli gives a shout out to a not-to-be-missed lasagna; Duff Goldman's pick for the best dish to end an Italian meal.

Jeff Mauro enjoys a unique caramel-corn pastry treat in Chicago, and Ali Khan gives the low-down on jambalaya served on a stick in Austin, Texas; Alex Guarnaschelli heads to California for an unforgettable sandwich experience.

Alex Guarnaschelli guzzles down beer-battered cheese curds in Chicago while Jason Smith devours boozy bourbon balls in Kentucky; in Wisconsin, Elena Besser proclaims her love for chicken Parmesan with vodka sauce.

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

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

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

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

Andrew 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.

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

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.

Classic Danish dishes in the city of Copenhagen; from seafood prepared in the New Nordic style to classics like marinated crown herring and pan-fried meatballs.

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

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'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 cracks into crab legs fit for a king at Slippery Salmon Bar and Grill in Anchorage; reindeer meatloaf at Denali BrewPub; the mountainous, double-decker Seward's Folly caribou burger challenge at West Rib Pub and Grill.

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

Casey Webb rides the wave to Virginia Beach, Va., for a street corn fritter-topped burger, a decadent croissant-muffin hybrid and a dozen-egg duel with the Corned Beef Omelet Challenge.

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

Casey Webb 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.

Noah Cappe heads to the Vermont Maple Festival to dine on maple-infused carnival offerings; he celebrates the Mardi Gras Po'boy at the Great American Foodie Fest in Las Vegas and the stacked spam burger at the Riverside County Fair in Indio, Calif.

Noah Cappe 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 tries the French Toast Bacon Bombs and Maui Cowboy Burger at the San Diego County Fair; Noah visits La Porte County Fair in Indiana for the Port Belly Reuben, Deep Fried Lobster Mac & Cheese and Creampuff Jimmy's original Giant Cream Puffs.

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

Nothing's better than a little batter and hot oil; Eddie Jackson tracks down the crunchiest, most-delectable deep-fried foods that will put any food lover in a total frenzy.

Eddie Jackson hits a home run with his picks for the best game day foods; with these delicious dishes, everyone's a winner.

Casey Webb follows his nose to Long Island for an Italian chicken parmesan-pizza hybrid, a twist on a Jewish meat-and-potato tradition, and a 10-scoop battle against the Kitchen Sink Challenge.

Casey Webb's challengers include a 3-pound almond butter and jelly sandwich known as the Elvis Challenge, a four-meat pizza with a tater tot topper and a brisket sandwich piled high with burnt ends and spicy pickle slaw.

Noah Cappe heads to the Vermont Maple Festival to dine on maple-infused carnival offerings; he celebrates the Mardi Gras Po'boy at the Great American Foodie Fest in Las Vegas and the stacked spam burger at the Riverside County Fair in Indio, Calif.

Noah Cappe 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 tries the French Toast Bacon Bombs and Maui Cowboy Burger at the San Diego County Fair; Noah visits La Porte County Fair in Indiana for the Port Belly Reuben, Deep Fried Lobster Mac & Cheese and Creampuff Jimmy's original Giant Cream Puffs.

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

Nothing's better than a little batter and hot oil; Eddie Jackson tracks down the crunchiest, most-delectable deep-fried foods that will put any food lover in a total frenzy.

Eddie Jackson hits a home run with his picks for the best game day foods; with these delicious dishes, everyone's a winner.

Casey Webb follows his nose to Long Island for an Italian chicken parmesan-pizza hybrid, a twist on a Jewish meat-and-potato tradition, and a 10-scoop battle against the Kitchen Sink Challenge.

Casey Webb's challengers include a 3-pound almond butter and jelly sandwich known as the Elvis Challenge, a four-meat pizza with a tater tot topper and a brisket sandwich piled high with burnt ends and spicy pickle slaw.

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Alec and Kaleb interview patients and their families, and how their lives have been changed because of the life-changing pediatric specialty care they received at Shriners Hospitals for Children®.

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Michael Symon hosts a whimsical culinary escapade as he shares a smorgasbord of flavors, emotions and memories; from the sizzle of Father's Day brisket to the tangy zest of lemon-themed delights, Michael leads a flavor-filled journey through summer.

Michael's outdoor, family-friendly meal starts with a fish fry with lime aioli, where he fries fresh fluke in a pot over coals on the grill; smashed potatoes; quick pickled zucchini salad.

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

Michael creates an entire Italian feast over coals on the grill, starting with fettuccine with smoked tomato sauce; Liz mixes up creamy ricotta, lemon and herbs for stuffed squash blossoms; lemon upside-down cake.

Tagliatelle bolognese; Caesar salad; creamy Nutella espresso mousse; a cool campari soda.

Michael's favorite granola; grilled peaches with honey, yogurt and mint; poached eggs and crab English muffins; maple pecan bacon; Meyer lemon and basil fizz.

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

Food cooked in cast iron pans; ground beef pie; blueberry cobbler.

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

Michael Symon takes on a dumpling-inspired pork and shrimp burger; a wood-fired pizza topped with spicy roast chicken and sweet corn; pulled pork on a cornbread waffle and smoked meatballs with a cheesy surprise inside.

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.

A Manhattan spot that combines a bottomless beer selection with high-octane hot dogs; in Ohio, a smoked meatloaf containing chorizo; burgers in Nashville.

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.

In North Dakota, Noah Cappe enjoys wild rice burgers, Idaho tacos and kettle corn at the state fair; at PrairieFest in Oswego, Ill, Noah enjoys Chicago-style beef and sausage extravaganza and homemade churros with deep fried ice cream.

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

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

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.

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

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

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

Casey Webb's 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.

A half-pound fish sandwich; kielbasa, stuffed cabbage and pierogi; Pittsburgh pride served with fries on the side.

Andrew explores the legendary and timeless cuisine of Lyon, France; the flavors of pike fish dumplings, breaded beef tripe and pink pralines have all helped Lyon earn the title "World Capital of Gastronomy.".

The iconic foods of Hanoi, Vietnam, including sweet-and-sour snail soup, breakfast crepes filled with ground pork and sweet-potato fritters topped with shrimp.

Andrew explores the Southern-influenced food scene of Raleigh, Durham and Chapel Hill.