Chef Ramsay heads to Charlie's, an Italian bistro in La Verne, Calif., to update the bland and unoriginal menu, lackluster service and old-fashioned decor.

Ramsay tries to help Baltimore's Café Hon stay in business with a renovation and an image makeover.

Chef Ramsay visits the Burger Kitchen in Los Angeles in hope of revamping the menu and reviving the establishment.

Finding little improvement, Chef Ramsay pushes for even more changes to the menu and staff at Burger Kitchen.

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See why this cleaning tool replaces chemicals and hard labor!

Cut up to half the cost of your monthly cell phone bill; same towers, same coverage, but a lot less money; it sounds great but is it too good to be true?; join myth-busting legend Kari Byron as she takes on Big Wireless to save you money.

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Tiffani invites friends Dan Bucatinsky, George Newbern and Ashley Williams over for a potluck party; roasted vegetable and sausage lasagna; orange chipotle shrimp and gooey salted caramel brownies.

Tiffani cooks for Jason and Naomi Priestley; arugula salad with parmesan cheese; marcona almonds and truffle oil; steaks with a garlic and shallot sauce; cheese plate.

Tiffani prepares a rustic menu for her friends Matt Bomer and Tim DeKay; she prepares honey garlic salmon smoked on the grill and grilled vegetable couscous salad, a blackberry mint mule and ends the meal with a cardamom nectarine galette.

Seth Green and wife Clare Grant help Tiffani prepare incredible pizzas; potato and goat cheese pizza with caramelized onions; ricotta arugula pizza with lemon and grapes; fig and prosciutto pizza with blue cheese.

Tangy and sweet cumin scented ribs; bacon and maple syrup baked beans; corn salad filled with charred kernels and topped with savory basil vinaigrette; fresh berry pie pops.

Kelsey Nixon and Megan Palmer, dine at one of Kelsey's favorite restaurants in an attempt to duplicate some of the restaurant's tastiest techniques and recipes at home.

Kelsey discovers a new trend in Japanese cuisine; Yugi Haraguchi's unique approach to ramen; Americanized teriyaki balls; roasted shrimp, corn and bacon ramen; grilled hamachi collar with a ponzu dipping sauce.

With a few tips and essential ingredients, Kelsey teaches you to make your own favorite snack at home, including a microwave chocolate cake with peanut butter cream, jerky and fried chickpeas with parmesan, lemon and almonds.

Caramelized onion and cheese bagel-swirl topped with a cream cheese and chive drizzle.

Kelsey's tips for chocolate.

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

Symon meets with Bobby Flay to share milkshake and burger recipes.

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

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

Alfonso discovers how RW Garcia make their tortilla chips so vibrantly red; visiting Amy's Kitchen for their Thai Red Curry Bowl; sampling Caroline's Cakes' Over the Rainbow Cake; how Jelly Belly creates rainforest animal-shaped fruit snacks.

Authentic Italian cannoli; a lemony roasted garlic hummus falafel wrap; south-of-the-border enchilada pie; how that fortune gets inside the fortune cookie.

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.

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

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

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

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

A gastronomical weekend in California wine country.

Land turtle and shark; land creatures and caiman.

West Virginia's culinary delights are celebrated, including fresh deer organs after a kill, groundhog burgoo, and a roadkill cook-off.

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

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 goes deep into the interior of Florida and discovers that people in the rural areas are still living off the land and eating much like their ancestors did.

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

Shrimp po' boy; lobster feast; cheese steak.

Food Network stars share their favorite snacks.

Food Network stars reveal eight salty dishes guaranteed to please.

A waffle of "massive deliciousness"; an ice cream called the "Salty Pimp."

Andrew visits Nashville, Tenn., to take a bite out of Southern staples in the city that music built; Andrew stops by a festival to experience the perfect chef, food and music crossover, then digs into one of the best Sunday suppers in town.

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

Eddie Jackson explores dishes with inner beauty, including a sweet-stuffed dessert and a meat-packed main course.

Eddie Jackson explores Asian cuisine.

Shrimp po' boy; lobster feast; cheese steak.

Food Network stars share their favorite snacks.

Food Network stars reveal eight salty dishes guaranteed to please.

A waffle of "massive deliciousness"; an ice cream called the "Salty Pimp."

Andrew visits Nashville, Tenn., to take a bite out of Southern staples in the city that music built; Andrew stops by a festival to experience the perfect chef, food and music crossover, then digs into one of the best Sunday suppers in town.

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

Eddie Jackson explores dishes with inner beauty, including a sweet-stuffed dessert and a meat-packed main course.

Eddie Jackson explores Asian cuisine.

Trusted brand Jacuzzi Bath Remodel and interior designer Christina Hall share their secrets on how you can easily and affordably transform your bathroom into a gorgeous custom, safe, stylish space in 1 day! Call for a FREE quote & installation.

Up to 70% more closet space in seconds with Ruby Space Triangles!

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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 eats cheddar in Cheddar before traveling to a farm café for roast chicken and a cheesy celeriac and leek bake, stopping at a vending machine for chocolate milk and tucking into a quiche from a mother-daughter bakery.

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

Arabian Nights-themed Riverside County Fair and National Date Festival in Indio, Calif.; Churro Dog; Clay County Agricultural Fair; Cubano Dog; Hawaiian Typhoon.

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

Noah Cappe celebrates Memorial Day weekend and uncovers some tasty treasures at the pirate-themed Contraband Days festival.

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

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

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

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

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.

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.

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

Food festivals across the nation; Hawaiian burgers at the Bite of Seattle; slammin' sausages in St. Louis; biggest crawfish boil in Louisiana.

Grilling steaks and chickens in California; smoking seafood; Santa Maria-style barbecue; Cajun tri-tip steaks and chicken.

Chef Rob McDaniel at SpringHouse restaurant in Alexander City, Ala., roasts legs of lamb in a self-designed fire-fueled contraption; Cypress owner Craig Deihl prepares wood-fired food.

Roger meets two chefs who own unique outdoor cooking rigs; Aaron Brooks uses a coal-fueled contraption called the Cross Table and he and Roger roast butterflied pork and seafood paella; Roger visits chef Chris Hastings at his restaurant OvenBird.

Roger visits chefs who use unusual tools over live fires; Erik Niel cooks rabbits rotisserie-style with bamboo poles; Chef Tim Byres of Smoke cooks flank steak and whole chickens on swords.

Roger Mooking travels to North Bend, Ore., and meets up with Don Ivy, Chief of the Coquille Tribe for a traditional tribal feast; in Los Angeles, Roger visits Andy Ricker of Pok Pok La, who divulges the secrets to his famous whole roasted chicken.

Ben Jacobsen, owner of Jacobsen Salt Co., takes Roger on a tour of the facility and shows him how to smoke sea salt; Roger meets with chef Carlo Lamagna and helps him stuff a 20-pound halibut, encrust it in salt and roast it over a wood-burning fire.

Exploring the intense, local culinary traditions of Spain.

Tony tours Sri Lanka, where the cuisine has been influenced by Portuguese, Dutch, British, Indian, Arab, Malay and Moor traders; Colombo, a city perched on the coast; a culinary school built after the 2004 tsunami.

Tony samples local cuisine and explores the Caribbean lifestyle.

Roger Mooking travels to North Bend, Ore., and meets up with Don Ivy, Chief of the Coquille Tribe for a traditional tribal feast; in Los Angeles, Roger visits Andy Ricker of Pok Pok La, who divulges the secrets to his famous whole roasted chicken.

Ben Jacobsen, owner of Jacobsen Salt Co., takes Roger on a tour of the facility and shows him how to smoke sea salt; Roger meets with chef Carlo Lamagna and helps him stuff a 20-pound halibut, encrust it in salt and roast it over a wood-burning fire.

Exploring the intense, local culinary traditions of Spain.

Tony tours Sri Lanka, where the cuisine has been influenced by Portuguese, Dutch, British, Indian, Arab, Malay and Moor traders; Colombo, a city perched on the coast; a culinary school built after the 2004 tsunami.

Tony samples local cuisine and explores the Caribbean lifestyle.

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

Ali sets out to find the best deals in Spokane, Wash.; he starts with a farm-to-food truck twist on the classic PB&J before trying a crazy hot dog from the secret menu; Ali finishes up with a sweet and savory pulled pork pizza.

The best deals in Birmingham, Ala.; hash brown baskets stuffed with Andouille sausage and eggs; bacon-wrapped meatloaf made with a lot of love; a red velvet cheesecake brownie; blackened chicken with habanero Jack cheese.

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.

A stack of pancakes piled high with delectable bananas foster; a meat-filled mega sandwich; a kolache filled with mouthwatering barbacoa; a smoky plate of barbecue baby back ribs.

Ali kicks things off in Burlington, VT, with a local favorite, the unique bacon maple wafflini; he hits up a lunch counter that's been around since the 1940s; Ali tries the Macho Man, a sandwich that mashes together a Rueben and patty melt.

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

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

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.

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

Scott Conant shows Michael Symon his favorite burger and brew bar in New Orleans; in Kansas City, Kan.,award-winning smoked meat techniques; in Austin, Texas, artisanal sausages with brew-infused cocktails.

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

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

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.

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.

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

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

Cuban sandwiches, fresh stone crabs and Key lime pie are some of Miami's most iconic foods in an international hot spot.

Marinated meat kababs; an Egyptian dish with roots to ancient pasta; halwa - a symbolic rosewater-flavored sweet.

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

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.

Exploring iconic foods in Detroit including Middle Eastern shawarma, soul food classics, Detroit-style pizza and city chicken.

Some of the most decadent, exotic and chic desserts around.

Atlanta's Little Tart Bakeshop serves French pastries; New York City's Maialino proves why you really must save room for dessert; Seattle's Nielsen's Pastries serves unique Scandinavian treats.

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.

The most unique sweet sports in L.A.

Pies and cakes turned into cookies; ice cream made from goat's milk; salt water taffy that stretches the rules; pies that are served raw.

Doughnuts with bold glaze and boozy fillings; customized minidoughnuts; seasonal, silky cream fillings.

Jesse Palmer challenges the bakers to create Kentucky Derby cocktail-flavored eclairs.

Surrounded by spring music, Jesse Palmer asks the bakers to make music festival cupcake crowns featuring succulents; the bakers get jazzy with judges Duff Goldman, Kardea Brown and Nancy Fuller as they craft entremets with NOLA snowball flavors.

Jesse Palmer walks the finalists down the aisle as they take on some borrowed recipes from the other competitors; the bakers put their spin on some old recipes provided by judges Duff Goldman, Kardea Brown and Nancy Fuller.

Jesse Palmer prepares the top three bakers of the season for their big day. He challenges them to create ornate wedding cakes inspired by stained glass windows for a chance to take home $25,000 and the title of Spring Baking Champion.

Jesse Palmer challenges the bakers to create Kentucky Derby cocktail-flavored eclairs.

Surrounded by spring music, Jesse Palmer asks the bakers to make music festival cupcake crowns featuring succulents; the bakers get jazzy with judges Duff Goldman, Kardea Brown and Nancy Fuller as they craft entremets with NOLA snowball flavors.

Jesse Palmer walks the finalists down the aisle as they take on some borrowed recipes from the other competitors; the bakers put their spin on some old recipes provided by judges Duff Goldman, Kardea Brown and Nancy Fuller.

Jesse Palmer prepares the top three bakers of the season for their big day. He challenges them to create ornate wedding cakes inspired by stained glass windows for a chance to take home $25,000 and the title of Spring Baking Champion.

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A food truck in Raleigh, N.C., with 30 unusual meatball creations; a food truck giving locals an authentic taste of Spanish paella in Lakewood, Calif.; a Los Angeles truck that has earned a cult following with its complex pho.

The Cuban cubano, a twist on the classic cubano sandwich; traditional beef asado with crab roe fried rice; sweet bread sandwich stuffed with barbecue.

Soft tortilla tacos on That Awesome Taco Truck; '80s throwback taco with a cheese quesadilla base; the lobster roll taco; reimagined Indian food; cardamom chai Drumsticks and methi mirthi shrimp; Japanese-style, fish-shaped waffles.

Hickory-smoked baby back ribs with hot, Memphis-style barbecue sauce; a pair of gooey cheese melt sandwiches; hand-rolled meatballs stuffed inside Italian boules; seasonal unicorn cake fritters.

Chicago is a meat-and-potatoes paradise, where diners find a classic overloaded Chicago dog at Wrigley Field alongside former MLB pitcher Ryan Dempster, the South Side's most delicious deep-dish pizza, big beefy burgers, and beautiful barbeque.

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.

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.

Looking at secret menu must-haves.

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

Roger Mooking 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.

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.

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

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.

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

Noah Cappe tackles the scooperbowl sundae at the Riverside County Fair and Date Festival in Indio, Calif.; he visits the Houston Livestock Show and Rodeo for the on-Pho-gettable burger and dines on royal treats at the Medieval Fair of Norman, Okla.

A java boutique with the most unique flavors; a brew pub where the beer menu reads like a book; a Mexican eatery shakes up margaritas and mezcals in unusual combinations; a prohibition style gin joint.

Interesting restaurants in Las Vegas.

Eateries unknown to the average tourist; Staten Island Italian restaurant; a pizzeria in Las Vegas.

Perla in New York City's West Village; Baco Mercat in downtown Los Angeles; Merchants Restaurant in downtown Nashville.

Hot spots around the country spice up kitchens.

Restaurants offer comfort foods.

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

Casey 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 traveling taste buds take him to Salem, MA, for a sci-fi-inspired slice of pizza, a historic candy treat and an under-the-sea extravaganza with the 3-pound Hypernova Scotia Challenge.

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.

Leg of beast; roast suckling pig; lamb shank; tri-tip sandwiches.

Food Network stars share their favorite hot and spicy dishes.

Mongolian pork chops; Southern rib tips; scallops.

American classic burgers ranging from lamb to the original.

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

Casey 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 traveling taste buds take him to Salem, MA, for a sci-fi-inspired slice of pizza, a historic candy treat and an under-the-sea extravaganza with the 3-pound Hypernova Scotia Challenge.

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.

Leg of beast; roast suckling pig; lamb shank; tri-tip sandwiches.

Food Network stars share their favorite hot and spicy dishes.

Mongolian pork chops; Southern rib tips; scallops.

American classic burgers ranging from lamb to the original.

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.

Every five seconds there's a victim of identity theft; LifeLock helps alert, restore identity and reimburse lost funds-leading the way in protecting families every day.

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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The most unique doughnuts in the U.S.

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

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

Chocolates that have no chocolate; brownies and cookies baked together; mini pancakes.

A ladylike lady Baltimore cake; a staunchly restaurant re-invents regional classic desserts; the cutest pies with surprising fillings; heavenly layer cakes.

Sweetened tofu; donuts that raid the savory spice cabinet; roasted red pepper gelato; a cupcake that's fit for dinner.

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.

Rick is the owner of custom bike shop Strokers Dallas, and is throwing a big party to celebrate 20 successful years in business, but while Rick wants a vanilla-flavored chopper cake, his coworkers want much more.

Radio personality Anna and her fiance, Ray, are looking for a big Greek wedding cake that's both radiant and rustic; three top bakers face the ultimate challenge of combining these opposite visions into one unforgettable creation.

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

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.

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.

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

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

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

Indulge your weekend cravings at some of the most unique brunch spots.

The most unique delis.

The exciting things chefs are doing to make vegetables decadent and delicious.

Fried chicken and fried green tomatoes; old school sandwiches; family seafood tradition.

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

Eddie Jackson looks at some Black-owned restaurants.

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

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.

Eddie Jackson finds a variety of foods in which the flavor is all wrapped up, including unique wraps of pizza, meatballs and pad Thai.

Chef Ramsay travels to Philadelphia to revive Chiarella's, a family-owned Italian restaurant that has an outdated menu, a disorganized staff and sloppy service.

Chef Ramsay checks on the status of Cafe Hon, Chiarella's and Leone's to see if they heeded his advice.

Chef Ramsay visits Leone's, an Italian eatery in Montclair, N.J., in hope of keeping the restaurant from being closed.

Ramsay tries to help Baltimore's Café Hon stay in business with a renovation and an image makeover.

Chef Ramsay travels to Philadelphia to revive Chiarella's, a family-owned Italian restaurant that has an outdated menu, a disorganized staff and sloppy service.

Chef Ramsay checks on the status of Cafe Hon, Chiarella's and Leone's to see if they heeded his advice.

Chef Ramsay visits Leone's, an Italian eatery in Montclair, N.J., in hope of keeping the restaurant from being closed.

Ramsay tries to help Baltimore's Café Hon stay in business with a renovation and an image makeover.

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Every five seconds there's a victim of identity theft; LifeLock helps alert, restore identity and reimburse lost funds-leading the way in protecting families every day.

See why this cleaning tool replaces chemicals and hard labor!

Cardiologist Dr. Ernst von Schwarz, M.D. shows how to manage your blood pressure naturally and help protect your heart for life with My Best Heart.

G visits a southern restaurant free of frills and pretension in Brooklyn.

Grilled shrimp black-eyed pea dish; honey glazed duck and french toast dessert; brick chicken and collard greens.

New Orleans-style jambalaya that brings Bourbon Street straight to Oahu; a juicy pulled pork sandwich and classic down-home kale salad, topped off with strawberry cream pie.

Green veggie salad; bacon cheddar biscuits; BBQ chicken pizza.

Red velvet waffles, all-night braised turkey wings and pineapple upside-down bread pudding in the city of brotherly love.

Chicken-fried steak in Vegas; Big Flippin' Pancake and Ooh La La Egg Sandwich in Los Angeles; Sweet Potato Spread and Rotisserie Pork Loin in Venice.

Noah Cappe arrives in the Aloha State for the 'Iolani Fair; The school fundraiser fair in Honolulu features Hawaiian-style fried dough in the Malasada Ice Cream Sandwich and Sweet Roll Sliders; two mashups: the Cubano Pizza and the PB and J Dog.

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

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.

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

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

Saint Paul Winter Carnival; the Nordic Waffle Pizza and the super-indulgent Biergarten Cupcake; Lil' Corn Cakes and an ooey-gooey S'Mores Chimney Stack.

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.

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.

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

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

Chefs reveal dishes they are obsessed with.

Alton Brown talks up his favorite beef Wellington; Jamika Pessoa melts over buttery biscuits; Beau MacMillan Tratto's pasta in Phoenix is worth waiting for; Duff Goldman is okay with waiting in line at this special hot chicken joint.

Crunchy foods.

Succulent roast chicken from New York City; Jonathon Sawyer takes it to the next level with a cheesy, crunchy, gravy-drenched delight known as poutine; Duff Goldman is back in Baltimore slinging back some single-fry oysters.

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 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.

In this special one-hour episode, culinary students Sundy Barth and Charlie Unger step up to the pit for a BBQ showdown. Guided by their mentors, the next generation of chefs brings fresh energy, deep roots, and serious smoke to the competition.

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.

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 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.

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.

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Trusted brand Jacuzzi Bath Remodel and interior designer Christina Hall share their secrets on how you can easily and affordably transform your bathroom into a gorgeous custom, safe, stylish space in 1 day! Call for a FREE quote & installation.

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Double chocolate pancakes with salted caramel syrup; chocolate-orange yogurt panna cotta; mole rubbed steak and eggs with chocolate stout Beurre blanc.

Spiced raisin pancakes with rum-raisin cream cheese glaze; ham and cheddar pie with mixed greens tossed in apricot vinaigrette; everything hash brown cake with pickled red onions and green onion crème fraiche.

Meyer lemon ricotta crepes with candied almonds; frittata with thyme roasted potatoes; smoked mozzarella and tomato-basil pesto; cream cheese pancakes with cherries jubilee syrup.

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.

Fromage blanc with lavender honey; grape focaccia; olive oil poached eggs with pancetta; a drink Bobby calls the "La Vie en Rose Champagne Cocktail."

Bobby whips up unexpected waffle creations; cornbread waffles with ranch style eggs and cilantro crema; glazed waffle donuts; wine smoothie.

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.

Roasted, toasted ravioli; crispy fried pickles.

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.

Sharing seven popular go-to dishes from restaurants across the country; Jason Smith visits an ice cream shop; Bobby Flay reveals his secret neighborhood joint; Beau MacMillan shares his favorite salad; Katie Lee admits her love for a grilled pizza.

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.

Best versions of the classic finger lickin' dish, fried chicken.

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

Chef Roger Mooking meets pit master Levi Goode at Armadillo Palace in Houston and roasts a 250-pound side of beef; at Cured in San Antonio, Roger and owner Steve McHugh slow-roast a 230-pound hog in a large outdoor cinder block pit.

Roger Mooking and Charlie Thieriot slow roast a 30-pound porchetta; Roger assists caterers Jaret Foster and Mona Johnson in putting together roasted mussels and a white bean, chorizo and clam stew.

Roger samples the smoked ribs at Mary's Old Fashioned Pit Bar-B-Que; Roger meets legendary pit master Helen Turner of Helen's Bar-B-Q in Brownsville, Tenn., and helps her cook pork shoulders, pork ribs and a whole stick of bologna.

Roger cooks up two whole hogs in two different ways; Roger visits MOPHO restaurant for a Southeast Asian spit-roasted pig that is a twist on a classic tradition; Chef Miles McMath hinges two steel troughs together to make a quick-cooking oven.

Roger heads to Hamaknockers Bar-B-Que, where he is introduced to the Hamaburger, and watches a pitmaster pull pork with a power tool; Steve Melton is a farmer preserving the tradition of making cane syrup in a 100 year-old kettle over an open fire.

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

Bizarre Foods America visits the Big Easy where the food and the culture are a mix of Southern traditions and modern influence. Andrew eats stuffed pig stomach and smoked raccoon served with a side of live jazz.

Andrew visits the Minnesota State Fair where bizarre food is the main attraction; Scandinavian delicacy lutefisk; deep-fried candy bars.

Beef tongue sandwiches; Korean soul foods that include boiled pig stomach and blood sausage; traditional bay foods like barbecued muskrat and grilled eel.

Andrew Zimmern makes a trip to the Ozarks where people are still living off the land and making the most of it by combining old traditions with new techniques.

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

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

Casey Webb's 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.

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

Chef Ramsay travels to Philadelphia to revamp Zocalo, a Mexican restaurant plagued with an unorganized staff and poor service.

Chef Ramsay visits a business in New Jersey owned by two brothers who can't set aside their differences; Ramsay gives the menus and dining room a modern makeover.

Ramsay tries to help the owners of an Oakhurst, N.J., restaurant called Mike and Nellie's turn their business around.

Chef Ramsay heads to Atlanta to help the owners of Park's Edge restaurant revitalize their menu and service.

Chef Ramsay travels to Philadelphia to revamp Zocalo, a Mexican restaurant plagued with an unorganized staff and poor service.

Chef Ramsay visits a business in New Jersey owned by two brothers who can't set aside their differences; Ramsay gives the menus and dining room a modern makeover.

Ramsay tries to help the owners of an Oakhurst, N.J., restaurant called Mike and Nellie's turn their business around.

Chef Ramsay heads to Atlanta to help the owners of Park's Edge restaurant revitalize their menu and service.

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Discover the hidden story of OmegaXL with John Walsh. He dives deep into the groundbreaking supplement that promises hope and relief for millions battling joint pain and inflammation.

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Tiffani prepares hearty finger foods for friends on game night; goat cheese and bacon-stuffed roasted dates; mushroom, leek and prosciutto pizza; Ahi tuna poke; peanut butter chocolate bites.

Tiffani and husband Brady Smith use date night to put an end to their ongoing debate: fine dining or greasy spoon; Ethan Embry joins the couple at Mom's Bar-B-Q, and Ashley Williams is their dinner guest at the refined Girasol Restaurant.

Tiffani serves some family favorites to friends Ross Mathews and the Scott brothers, Drew and Jonathan; a dinner of homemade spaghetti and meatballs; a 6-Layer Cake with creamy chocolate icing for dessert.

Tiffani Thiessen invites Seth Green and his wife, Clare Grant, for some fun at the fair; homemade corn dogs with a crispy battered crust; hamburger sliders on pretzel buns; sweet po-tater tots; plucot cherry popsicles with a champagne twist.

Late night cuisine; crispy truffled shoestring fries with a truffle aioli.

Kelsey discovers the secrets of reinventing cocktail favorites and turning them into innovative mocktails.

Fried fish with carrot escovitch using Jamaican flavors; grilled lobster tails with jerk sauce and coconut rice.

Caramelized onion and cheese bagel-swirl topped with a cream cheese and chive drizzle.

Pork maple sausage from scratch; egg, cheese and sausage sandwich; blueberry and cream stuffed French toast with fresh strawberry jam.

A savory sausage, bacon and duck confit; chicken cacciatore flavored with onion, mushrooms, red peppers and garlic; steamy fish stew or bouillabaisse featuring clams, mussels and shrimp.

Brick-grilled chicken; grilled corn salad; banana-split brulee with whiskey caramel.

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

Michael sources fresh ingredients from a garden in the sky for Mezze. On the roof of a New York restaurant, this is farm-to-table in the extreme. Featuring Greek almond dip (Skordalia) and golden Zucchini Fritters (Keftedes).

A salad, pork entree; desserts fired over the iron grates; a frozen cucumber margarita.

Super-sized Fatboy Ice Cream Sandwiches; Wise Onion Rings; Melville Candy Glitter Mustache Lollipops; Nemo's Pull Apart Cinnamon Bread.

The secret behind Graeter's rich and creamy ice cream; the lowdown on Mrs. T's Pierogies; Geraldine's Aged Cheddar Cheese Straws; made from scratch marshmallows.

Korean and American BBQ come together; seafood is brought to new heights; global touches are added to southern food.

A java boutique with the most unique flavors; a brew pub where the beer menu reads like a book; a Mexican eatery shakes up margaritas and mezcals in unusual combinations; a prohibition style gin joint.

Hot spots around the country spice up kitchens.

Restaurants offer comfort foods.

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.

Perla in New York City's West Village; Baco Mercat in downtown Los Angeles; Merchants Restaurant in downtown Nashville.

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

Bizarre Foods America visits the Big Easy where the food and the culture are a mix of Southern traditions and modern influence. Andrew eats stuffed pig stomach and smoked raccoon served with a side of live jazz.

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

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.

Andrew Zimmern makes a trip to the Ozarks where people are still living off the land and making the most of it by combining old traditions with new techniques.

Best versions of the classic finger lickin' dish, fried chicken.

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

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

Scott Conant and an updated take on classic potato tots; Jernard Wells devours a delectable dish of salt and pepper calamari in Atlanta; Tregaye Fraser and the Belly Benedict.

Andrew visits Baltimore, a city tied to its nautical past that's now bustling with food courts and farm-to-table restaurants; Andrew dines on dishes straight out of a family's cookbook, freshly caught blue crab and a classic dinner.

Andrew tours Washington, D.C., where he connects with a congresswoman over a power breakfast of Moroccan grits, savors the international flavors of Union Market and enjoys his go-to sweet potato pie from Henry's Soul Food Cafe.

Eddie Jackson proves that when it comes to food, bigger is better; he runs down a full day of eats, from oversized omelets to burrito behemoths; he's making room for some for the biggest bites out there.

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

Best versions of the classic finger lickin' dish, fried chicken.

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

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

Scott Conant and an updated take on classic potato tots; Jernard Wells devours a delectable dish of salt and pepper calamari in Atlanta; Tregaye Fraser and the Belly Benedict.

Andrew visits Baltimore, a city tied to its nautical past that's now bustling with food courts and farm-to-table restaurants; Andrew dines on dishes straight out of a family's cookbook, freshly caught blue crab and a classic dinner.

Andrew tours Washington, D.C., where he connects with a congresswoman over a power breakfast of Moroccan grits, savors the international flavors of Union Market and enjoys his go-to sweet potato pie from Henry's Soul Food Cafe.

Eddie Jackson proves that when it comes to food, bigger is better; he runs down a full day of eats, from oversized omelets to burrito behemoths; he's making room for some for the biggest bites out there.

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

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Join Connie Craig-Carroll and health visionary Ken Meares as they uncover OmegaXL, the groundbreaking natural supplement transforming lives by tackling joint pain and inflammation.

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Cardiologist Dr. Ernst von Schwarz, M.D. shows how to manage your blood pressure naturally and help protect your heart for life with My Best Heart.

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

Adam tries a tattie scone in Scone, tastes Scotland's national dish, haggis, neeps and tatties, and some sweet shortbread.

Noah Cappe tries new coastal classics at the LA County Fair in Pomona, like the caviar cream cake; Noah sinks his teeth into the bloody mary burger at the Macon County Fair in Illinois and fried maple cookies 'n cream at the Vermont Maple Festival.

Lobster corn dog in California; deep fried peanut butter and banana sandwich in Pennsylvania.

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 dines on the magically fun Carnival in a Cup at the Fourth Avenue Street Fair in Tucson, Ariz.; Noah tests his strength against the macho nacho grilled cheese at the South Florida Fair and the OC devil dog at Winter Fest OC in California.

Noah Cappe takes on the dill donut sundae at the South Florida Fair in West Palm Beach, a BBQ lumpia sandwich at the Washington County Fair in Utah and the cereal-infused Saturday Morning Pizza at the Houston Livestock Show and Rodeo.

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

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

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

Spice-loving chefs preparing the hottest recipes in America; featuring fiery dishes including flaming-hot noodles, hot chicken, pepper-packed burritos, spicy jerk chicken wings, and a soup of liquid flames.

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

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.

Southern barbecue on a bun; a Tex-Mex take on a banh; lasagna grilled cheese.

With so many barbecue purists in the world, "Food Paradise" goes off the beaten path.

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 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.

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.

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.

In Algoma, Wis., Roger meets the Schmiling brothers, who use a cinder block pit and metal grates to roast a whole steer; Roger meets Jason Elvis Heard, an engineering consultant who built a record-breaking rig called Mega Pit.

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.

Tony and Danya Alhamrani explore the cuisine, culture and heritage of Saudi Arabia.

Tony tries to discover what makes Melbourne, Australia, special as a melting pot of cultures.

Anthony explores the diverse food experiences hidden deep within America when he visits Texas, Ohio, Colorado and Wisconsin; he searches for the heroes of the food scene in the American Heartland.

In Algoma, Wis., Roger meets the Schmiling brothers, who use a cinder block pit and metal grates to roast a whole steer; Roger meets Jason Elvis Heard, an engineering consultant who built a record-breaking rig called Mega Pit.

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.

Tony and Danya Alhamrani explore the cuisine, culture and heritage of Saudi Arabia.

Tony tries to discover what makes Melbourne, Australia, special as a melting pot of cultures.

Anthony explores the diverse food experiences hidden deep within America when he visits Texas, Ohio, Colorado and Wisconsin; he searches for the heroes of the food scene in the American Heartland.

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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See how a drug-free patch is helping people find relief-without medication.

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G. Garvin heads back to his hometown of Atlanta; shrimp and grits; red velvet cake; fried chicken.

Chicken-fried steak in Vegas; Big Flippin' Pancake and Ooh La La Egg Sandwich in Los Angeles; Sweet Potato Spread and Rotisserie Pork Loin in Venice.

Bread pudding at Wildflour bakery; grilled salmon at Jay's Table; pork fries at Valley restaurant.

A lesson on how to make goat cheese in Franklin, Tennessee; visiting a distillery in Bardstown, Kentucky, to learn about the bourbon process.

Ali visits Baltimore and comes face-to-face with bacon-infused pancakes and has his first taste of Maryland pit beef; Ali snacks on Basque-style fried cheese balls before he tries some Korean-style street noodles.

In Cincinnati, Ohio, Ali hits the ground running with a fancy French puff pastry and goetta breakfast, before digging into a 5-way with Cincinnati-style chili; Ali enjoys lemon ricotta cake and devours decadent whiskey barbeque bacon burger.

Ali 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 dives into a delectable Portuguese sweet bread French toast; he then sinks his teeth into a classic meatball sub from a landmark Providence sandwich shop; then Ali gets his seafood on with a Quahog clam and chorizo.

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

Haylie Duff visits one of his most treasured New Orleans spots, serving crunchy po' boys and spicy barbecue shrimp; in Kansas City, Mo., Michael meets a team that smokes some of the best burnt ends around.

Michael hooks up with Anthony Anderson in Chicago to explore some of the city's legendary food institutions; smoked sausages and indulgent burgers; Michael engages in a sumo-style wrestling match with a local chef.

Sweet and savory pork belly sliders with bacon jam and bourbon sauce; eggs baked in a tomato and pepper stew make the best shakshuka; alligator ribs smothered in honey mustard barbecue sauce.

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.

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

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

Barbecued beef, chimichurri and sweet dulce de leche in Buenos Aires, where tradition drives the food culture.

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

Classics in Edinburgh include a hearty Scottish breakfast, peppery haggis, blue lobster and Scotch whisky.

From delicate spot prawns, inventive sushi and king crab to Japadogs and salmon candy, Vancouver celebrates modern twists on old favorites.

Spicy stews to cure a hangover; icy buckwheat noodles to beat the heat; sweet beef and spicy fermented cabbage.

The ultimate ice cream sandwich; sandwich cookies gone wild; unique New York concoctions.

Perfect cookies with delicious fillings make for amazing cookie sandwiches.

Sunny Anderson welcomes eight Easter-obsessed bakers to the kitchen to create a fantasy Easter dessert featuring chocolate; they have to imagine themselves as giant Easter Bunnies.

Host Sunny Anderson challenges the seven remaining bakers to create dessert pizzas inspired by crave-worthy cookies and make edible garden cakes.