Valerie Bertinelli and Duff Goldman challenge the five young bakers to make sweet dessert tacos that look like the real thing.

Valerie Bertinelli and Duff Goldman put the eight young bakers in teams and challenge them to each make half a cake that combines with their teammate's half-cake to make a whole cake representing an opposites theme.

Duff Goldman and Valerie Bertinelli are cooking something unusual in the science lab... it's the freaky flavor tarts challenge.

Valerie Bertinelli and Duff Goldman know that sometimes one can make something extraordinary out of ingredients found at home; they challenge the six young bakers to turn packaged biscuit dough into dramatic and delicious monkey bread volcanoes.

Valerie Bertinelli and Duff Goldman challenge the five young bakers to make sweet dessert tacos that look like the real thing.

CSN Mint presents 1776-2026 U.S. Mint coin roll offers honoring America's 250th Anniversary, including the Emerging Liberty Dime, Enduring Liberty Half Dollar, and P&D Quarter Roll Continuity.

Healthy Joints for Life! Episode 1 of world-renowned orthopedist and longevity researcher Dr. Rich Diana's new series on healthy aging; learn about the real causes behind joint aging, and the promising new drug, supplement and therapy options.

If you have thinning hair or hair loss, Keranique can help regrow thicker, longer and fuller hair. Keranique is the number 1 hair regrowth system for women. Regain your confidence with beautiful, thicker and fuller hair in just 3 easy steps!

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.

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 makes his way to Hartford, Conn., for a sweet and savory burger with no bounds, a multitiered tower packing a Puerto Rican punch, and a spicy battle with the Taco Roulette Challenge.

Casey Webb makes his way to Las Vegas to gamble on grilled cheese, tackle a towering sushi creation, and fight his way through the 4.5-pound Käsespätzle Challenge at a German beer hall.

Lake Tahoe provides a stunning, scenic backdrop as Casey Webb explores the area's best eats and finds a complete dinner in a bun, a Greek comfort food staple, and a fearsome, 4-pound feast in the Menu Burger Challenge.

Casey Webb makes his way to Richmond for a lesson on New Zealand-style savory pies, an elevated Jewish deli experience and a towering Ladder Burger Challenge.

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

Casey Webb's tasty travels take him to Newport, R.I., for a coastal clam creation, a craveworthy comfort food combination, and the 4-pound Go Bananas Challenge.

Casey Webb makes the trip to Tampa for the ultimate Cuban platter at Florida's oldest restaurant, a stop at a speakeasy with a secret and 20 minutes of cookie combat with the "Cookie Munchers 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.

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 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 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 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 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 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.

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

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

Casey Webb 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 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 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 visits Wilmington, N.C., for a barbecue bonanza, a crazy burrito and a big, bad behemoth in the undefeated Pierogi Team Challenge.

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 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 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 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.

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

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

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

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

Casey's eating 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 goes back in time to a Black Hills outlaw town's old west saloon to chow down on a fried state staple and tackle one tough hombre in the Cowboy Showdown 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 massive meals include a bacon-wrapped hot dog with a crazy combination of toppings and a foot long chicken burrito blanketed in ghost pepper sauce; a slow-roasted pork shank served with potato salad and sauerkraut.

Casey Webb 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 gets into the tailgate tradition with a green and gold burger piled high with bratwurst, cheese curds and jalapeños; a local fish fry with flaky Great Lakes whitefish; 12 crispy egg rolls.

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 fries up a Latin staple, tackles a Stone Age feast, and makes a four-pound deli platter in the Chompie's Day at the Deli Challenge; indulgent brunch food; a corn bread and potato hash topped with a turkey leg.

Casey Webb's eating expedition brings him to Denver for a mile-high biscuit loaded with fried chicken, bacon and honey butter; latkes with beef brisket and Guinness gravy; Top of the Rockies Burrito Challenge: a four-pound breakfast feast.

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

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.

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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.

The Wellness Hour: Dr. Alvarez explores how Nuvia delivers a beautiful new smile in just 24 hours.

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

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

Cheddar black pepper waffles topped with sausages and apples tossed in a maple agrodolce sauce; apple pancake bars with a nutty brown butter crumble drizzled with apple syrup; sparkling apple cider sangria.

Bobby's Carrot Cake Pancakes with a maple-cream cheese drizzle and toasted pecans; wild rice waffles & fried chicken with a pink peppercorn and honey sauce; strawberry shortcake shake topped with a homemade biscuit crumble.

Sautéed collard green omelet; mustard glazed ham and pimento cheese biscuits; sour cream waffles with fresh peaches in a toasted pecan praline sauce; Bobby's B and Tea.

Poached eggs in a mouth-watering mole along with creamy green rice; chocolate crêpes filled with a chocolate whipped ricotta-almond filling and warm cherries; hot white chocolate.

Alex Guarnaschelli ends the debate over where to find the best bagel; Jeff Mauro finds a game-changing falafel in the back of a jewelry store; Geoffrey Zakarian unearths hidden Mexican treasure in Buffalo, N.Y.

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.

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

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

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

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.

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

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

The Pit Room in Houston, where special events call for 600 pounds of meat; Oak Avenue Catering's custom-made asado grill that can cook a huge side of beef; fermented cabbages are hung on the grill to cook low and slow with the meat.

An old-school barbecue institution serving chopped pork in South Carolina; Hill County barbecue classics in Texas; Price's BBQ in Gilbert, S.C.; massive 20-foot brick and concrete pit with hams, pork shoulders and pork butts.

Three different rigs to cook a whole hog; racks of ribs and bushels of oysters for the ultimate South Carolina-style surf and turf; Home Team BBQ restaurant in Charleston, S.C.; a burn barrel to make mountains of coals for the pig cooker.

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.

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

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

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

Hamburger that costs five thousand dollars; a seafood restaurant that has an Italian fish market flown in every day; dinner for 1,800 people at Muhammad Ali's 70th birthday.

Andrew visits St. Croix in the U.S. Virgin Islands, where he discovers a diverse cultural melting pot of food. Goat water soup; conch roti; breadfruit tostones.

Frog smoothies; giant Amazonian snails; fried guinea pig; octopus.

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

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

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

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

Chef Ramsay tries to help a struggling eatery in Sherman Oaks, Calif.

Chef Ramsay revisits La Frite, Kingston Cafe, Capri and Spanish Pavilion to see if the owners succeeded in following his advice.

Chef Ramsay tries to improve an Italian restaurant struggling with slow service and a disappointing kitchen staff.

Gordon Ramsay visits Giuseppe's, a family-run Italian restaurant in Macomb Township, Mich., that has a chaotic atmosphere in the kitchen and a lack of clientele; to spread word about the restaurant, Giuseppe's hosts a bowl-a-thon.

Chef Ramsay tries to help a struggling eatery in Sherman Oaks, Calif.

Chef Ramsay revisits La Frite, Kingston Cafe, Capri and Spanish Pavilion to see if the owners succeeded in following his advice.

Chef Ramsay tries to improve an Italian restaurant struggling with slow service and a disappointing kitchen staff.

Gordon Ramsay visits Giuseppe's, a family-run Italian restaurant in Macomb Township, Mich., that has a chaotic atmosphere in the kitchen and a lack of clientele; to spread word about the restaurant, Giuseppe's hosts a bowl-a-thon.

MyMagnesiumTM ProClinical delivers 350 mg of highly absorbable magnesium plus clinically studied Shoden® Ashwagandha, vitamin D, Zinc, Boron, and antioxidant-rich organic blueberries—designed to support calm focus, steady energy, and deeper sleep.

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

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

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.

Katie Lee finds a coffee and papaya bowl at Oahu's North Shore; while in Honolulu, Katie teams up with friend and acclaimed chef Lee Anne Wong for her Koco Moco, a modern version of the classic Hawaiian breakfast Loco Moco.

Katie spends time in Arizona, where she joins a local chef to grill up a striper; in Florida, Katie finds grilled mango jerk chicken; Katie heads to San Diego for the best grilled fish tacos.

Katie enjoys decadent donuts in Arizona and sticky buns in South Carolina; California represents with the Cococarma, a coconut, caramel, ice cream skillet cookie; Katie serves classic shave ice in Oahu and a flourless chocolate cake in Maui.

Katie is on the hunt for dishes and restaurants that are off the beaten path; Katie is introduced to the Peanut Butter and Jelly Burger on Sullivan's Island, S.C.; Katie visits a Myrtle Beach sushi restaurant and tries a Fried Chicken Sushi Roll.

Roasted whole black sea bass with herbed Israeli couscous; crispy skin Arctic char with butter-braised cabbage; oyster chowder.

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.

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.

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

A perfectly chopped Cobb salad topped with Roquefort dressing; a fragrant French onion soup; a shortcake filled with sweet, delicate strawberries.

Ratatouille, filled with onions, eggplant and tomato jam; Italian bread salad, panzanella; pan-seared Pacific cod.

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

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

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

Pot roast; negroni; ground polenta.

La Chiquita's tomato and basil tortilla; Stuckey's pecan log roll; Cacao Atlanta Chocolate's chocolate "salami"; Tootsie Roll factory.

Exploring food with secret centers; middle of the Mallo Cup; creamy inside a peppermint cream; complex filling of a mini beef Wellington; Tootsie Pop.

Restaurants offer comfort foods.

Chicago's innovative restaurants draw food-lovers from around the country; meat-filled sandwiches; Asian-inspired street food; authentic Mexican tacos; brunch dishes with a fine-dining twist.

Twenty-five different toppings to go with poutine; a fish and chips shop that offers different fish and batters; fried risotto balls go gourmet with unique sweet and savory fillings; big fat doughnuts are piled high.

Restaurants that are turning out pasta dishes like nothing ever before.

Classics with a new twist.

Culinary tour of innovative Houston restaurants.

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

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

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.

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

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

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

Ramsay tries to help the owners of Kati Allo in Queens, N.Y., turn things around.

Ramsay goes to Pennsylvania to help the owners of Bella Luna, an Italian restaurant, to salvage their dream.

Ramsay goes to Boston's La Galleria 33 and tries to help the owners turn their failing business around.

At La Galleria 33 in Boston, Ramsay forces the owners to confront their staff and reclaim control of the restaurant; menus and decor are revamped.

Ramsay tries to help the owners of Kati Allo in Queens, N.Y., turn things around.

Ramsay goes to Pennsylvania to help the owners of Bella Luna, an Italian restaurant, to salvage their dream.

Ramsay goes to Boston's La Galleria 33 and tries to help the owners turn their failing business around.

At La Galleria 33 in Boston, Ramsay forces the owners to confront their staff and reclaim control of the restaurant; menus and decor are revamped.

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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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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.

Adam learns all about the Bakewell pudding in the town of Bakewell; he also tries some local grouse at a renowned gastropub and has an unexpected taste of West Africa in the heart of the Peak District.

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

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

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

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

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

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

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

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

Roger Mooking 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.

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

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

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

A race to find foods that are fried and true, with unexpected dishes like chicken-fried brisket, fried lobster and a batter-dipped lasagna sandwich.

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 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.

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 visits a church picnic serving nearly four tons of meat; Roger stops by a Wisconsin winery, where they've built a contraption to roast a steer; Roger visits a New England fish festival, where they scorch 300 pounds of shad on upright boards.

The Pit Room in Houston, where special events call for 600 pounds of meat; Oak Avenue Catering's custom-made asado grill that can cook a huge side of beef; fermented cabbages are hung on the grill to cook low and slow with the meat.

An old-school barbecue institution serving chopped pork in South Carolina; Hill County barbecue classics in Texas; Price's BBQ in Gilbert, S.C.; massive 20-foot brick and concrete pit with hams, pork shoulders and pork butts.

In a stadium filled with excited fans, Tony experiences baseball through the eyes of the Cuban spectator; Tony visits Robert Salas, who shows him some incredible pictures of Castro and the revolution.

Tony Bourdain finds himself in Laos, a land with picturesque landscapes and exotic cuisines.

Tony accepts the challenge to return to Les Halles for work during his old Tuesday double shift.

The Pit Room in Houston, where special events call for 600 pounds of meat; Oak Avenue Catering's custom-made asado grill that can cook a huge side of beef; fermented cabbages are hung on the grill to cook low and slow with the meat.

An old-school barbecue institution serving chopped pork in South Carolina; Hill County barbecue classics in Texas; Price's BBQ in Gilbert, S.C.; massive 20-foot brick and concrete pit with hams, pork shoulders and pork butts.

In a stadium filled with excited fans, Tony experiences baseball through the eyes of the Cuban spectator; Tony visits Robert Salas, who shows him some incredible pictures of Castro and the revolution.

Tony Bourdain finds himself in Laos, a land with picturesque landscapes and exotic cuisines.

Tony accepts the challenge to return to Les Halles for work during his old Tuesday double shift.

Healthy Joints for Life! Episode 1 of world-renowned orthopedist and longevity researcher Dr. Rich Diana's new series on healthy aging; learn about the real causes behind joint aging, and the promising new drug, supplement and therapy options.

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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Pork loin with greens; mac and cheese; hot chicken; fried chicken livers; prime rib sandwich.

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

Vegas stops include Hash House A Go Go, Sandy Valley Ranch and Pink Box Doughnuts.

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

Ali's St. Louis trip starts with a slider piled high with pulled pork and chorizo chili, has a jail cell pork belly BLT for lunch, escapes for a brownie and cookie treat and ends the day with a crunchy cranberry cayenne torched chicken.

Ali lands on his feet with Cat Head biscuits and gravy, followed by Southern chicken and dumplings; after a tasty Aussie treat, Ali caps off his day on the bay with a delicious crab cake.

Ali enjoys a guilt-free southern fried chicken biscuit; he then goes way south of the border with a trio of flavor-forward and inventive tacos; at an art deco hot spot straight out of the 1930s, he finds a modern snack, deep-fried deviled eggs.

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.

A coffee-encrusted Bloody Mary burger for breakfast in Boston's financial district; a tasty and innovative twist on Chinese dumplings in Chinatown; an Old World snack in Little Italy dates back centuries; a local favorite: the lobstah roll.

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

In Brooklyn, a deep-fried burger; in New Orleans, crawfish and grits and jambalaya, washed down with an adult sundae steeped in local stout beer; in Lexington, Ky., a smoked and savory fried steak bacon biscuit.

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

Bobby Flay makes a surprise guest appearance at a barbecue joint in New York with a one-of-a-kind brontosaurus beef rib; in Nashville, the local tradition is hot chicken; in Cleveland, the brunch burger.

In New Orleans, a bacon-onion jam, brie and brioche brunch burger alongside creamy crabmeat mac and cheese; a massive meatloaf sandwich in San Antonio; in Brooklyn, a smoked lamb belly sandwich and Chinese-style sticky ribs.

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

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

Andrew uncovers the one-of-a-kind tastes of Austin, a city known for keeping things weird; the city excels at meaty classics like barbecued brisket, Texas-style chili and chicken-fried steak.

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.

Beer, cheese curds, bratwurst, frozen custard and butter burgers.

From piping-hot fried dumplings and handmade egg noodles to veggie-stuffed flatbread and curried swordfish, Andrew Zimmern showcases the flavorful fusions of the island paradise of Mauritius.

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

Panama City's classic tastes inspired by blended cultures; from fried whole fish and plantains to citric ceviche and yucca fritters packed with steak, the Latin flair of this multicultural city seasons every dish.

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.

The Salty Donut offers a buttery 24-hour brioche donut dough and serves 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.

Unique takes on cookies.

La dolce vita, with a twist. We take a tour through New York, and visit bakeries that have unique takes on classic Italian sweets.

Hotspots that take a sweet brunch very seriously and turn it into something utterly unique.

It's always a puzzle to determine which three bakers will make it to the finale; this time, Valerie Bertinelli and Duff Goldman make it a sugar cookie puzzle.

Valerie Bertinelli and Duff Goldman host the ultimate bake sale for the finale; they challenge the remaining three bakers to create cakes using bake sale items like toffee or rice cereal treats with a bake sale theme.

The eight bakers must choose to defend Bird Island or Pig Island in this round inspired by the animated film "The Angry Birds Movie 2"; bakers make a dozen cupcakes based on a character from the film, then team up to build an edible island.

Seven young bakers must make a giant doughnut cake, using Bundt cake pans and an assigned flavor like strawberry or maple, and then decorating to look like an oversized doughnut.

It's always a puzzle to determine which three bakers will make it to the finale; this time, Valerie Bertinelli and Duff Goldman make it a sugar cookie puzzle.

Valerie Bertinelli and Duff Goldman host the ultimate bake sale for the finale; they challenge the remaining three bakers to create cakes using bake sale items like toffee or rice cereal treats with a bake sale theme.

The eight bakers must choose to defend Bird Island or Pig Island in this round inspired by the animated film "The Angry Birds Movie 2"; bakers make a dozen cupcakes based on a character from the film, then team up to build an edible island.

Seven young bakers must make a giant doughnut cake, using Bundt cake pans and an assigned flavor like strawberry or maple, and then decorating to look like an oversized doughnut.

H2O HD Dual Buff 8-1 Steam Cleaner All in one Steam Mop, Floor Polisher and Scrubber, Lightweight, Fast, Powerful & Completely Chemical Free.

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

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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.

Making the classic pairing of burger and fries bigger and bolder; jambalaya fries and Hello Burger, an oversized beef patty stuffed with Cajun grilled shrimp; Neapolitan-style pizzas; Belgian waffles topped with cookie butter and whipped cream.

A traditional corn cake sandwich filled with marinated flank steak; grilled pork sausage and creamy avocado sauce; inventive macaroni and cheese; Mac Waffles, a spin on chicken and waffles, with three-cheese macaroni baked in; sweet mini doughnuts.

A unique spin on Mexican food by infusing it with the flavors of Korea; a Gogi Bowl and the popular Korean barbecue burrito filled with marinated beef and spicy kimchi fried rice; authentic Persian food; lamb and beef kabob.

Brad Miller begins his culinary adventure in Nashville with a take on the local favorite, hot chicken; a food truck delivering authentic Laotian cuisine; green papaya salad and waterfall beef; fry bread taco topped with sausage gravy and a fried egg.

Four regional rivals compete against one another in a meaty, mouthwatering mega-battle for barbecue bragging rights.

The best steaks, sandwiches, burgers and briskets that America has to offer; from meatloaf and pot roast nachos in Chicago to a 3-pound pork chop in Denver, it's a carnivore's carnival as we go looking for the biggest and best meat dishes in the US.

The biggest and tastiest dishes from burritos and burgers to mac and cheese.

Beef gets amplified with tantalizing toppings at burger joints across the country, from truffled foie gras and spicy chorizo to deep-fried mac and cheese buns.

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

Roger Mooking 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.

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.

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

Noah visits the Royal Winter Fair in Toronto, Canada, to sample The Blue Balsamic and The Mean Green; Noah visits the State Fair of Louisiana and tries Lupita's Gorditas, The Five Pounder burger and Not Yo Average Nachos.

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

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

Chicago, Illinois, is a world-class food paradise; Andrew explores Windy City classics, from deep dish pizza and all-beef hot dogs to chicken Vesuvio and Garrett Popcorn.

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

In Mumbai, India, Andrew Zimmern unveils multicultural flavors and addictive ingredients that include deep-fried fish and prawns, saucy goat over rice and vegetarian dishes, from puffed rice salad to spicy potato mash-ups.

Divulging Honolulu's favorite culinary classics; from smoky, tender kalua pig and sweet-tooth-satisfying shaved ice to raw fish poke and a Hawaiian favorite spiked with Spam, there's a bounty of multicultural delights.

Andrew Zimmern explores the iconic soul food of the Mississippi Delta; from fried catfish and hush puppies to smothered oxtails and decadent mud pie, the Deep South's down-home dishes soothe the soul.

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

After qualifying for State, Zane's team struggles to stay engaged at their next competition and his coaches find creative ways to teach them; meanwhile, an overly large chicken may cost Emery her future and a chance to go to her dream college.

Marc takes steps towards his future while Zane stands at a crossroads; Team Seriously Smokin' hustles to pay for State and new student Cami tries to figure out how to perfect her dessert.

Noah Cappe takes his taste buds on an international tour with loaded Banh Mi Fries at the Taste of Omaha, the beef-loaded Birria Torta at the Rochester Lilac Festival and a Southern take on a classic lasagna at the West Virginia Strawberry Festival.

Noah visits the Houston Livestock Show and Rodeo and samples the Texas Chili Burger and the Big Texas Barbecue Baked Potato; Lemonade Days in Dunwoody, Ga., for the Rise & Shine Pizza; a sushi burrito; the wacky Funnel Cake Dog.

Andrew travels to Las Vegas, once a culinary wasteland that is now home to high-end restaurants and a new food movement; Andrew ventures off the Strip for Korean barbecue and hot pot, then digs in to a classic Hawaiian dish.

Andrew visits Memphis, Tenn., where he makes stops at some of its most beloved barbecue joints; he drops by one of America's most iconic soul food restaurants and visits a joint where Italian and Southern comfort food are combined.

After qualifying for State, Zane's team struggles to stay engaged at their next competition and his coaches find creative ways to teach them; meanwhile, an overly large chicken may cost Emery her future and a chance to go to her dream college.

Marc takes steps towards his future while Zane stands at a crossroads; Team Seriously Smokin' hustles to pay for State and new student Cami tries to figure out how to perfect her dessert.

Noah Cappe takes his taste buds on an international tour with loaded Banh Mi Fries at the Taste of Omaha, the beef-loaded Birria Torta at the Rochester Lilac Festival and a Southern take on a classic lasagna at the West Virginia Strawberry Festival.

Noah visits the Houston Livestock Show and Rodeo and samples the Texas Chili Burger and the Big Texas Barbecue Baked Potato; Lemonade Days in Dunwoody, Ga., for the Rise & Shine Pizza; a sushi burrito; the wacky Funnel Cake Dog.

Andrew travels to Las Vegas, once a culinary wasteland that is now home to high-end restaurants and a new food movement; Andrew ventures off the Strip for Korean barbecue and hot pot, then digs in to a classic Hawaiian dish.

Andrew visits Memphis, Tenn., where he makes stops at some of its most beloved barbecue joints; he drops by one of America's most iconic soul food restaurants and visits a joint where Italian and Southern comfort food are combined.

Healthy Joints for Life! Episode 1 of world-renowned orthopedist and longevity researcher Dr. Rich Diana's new series on healthy aging; learn about the real causes behind joint aging, and the promising new drug, supplement and therapy options.

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.

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.

CSN Mint presents 1776-2026 U.S. Mint coin roll offers honoring America's 250th Anniversary, including the Emerging Liberty Dime, Enduring Liberty Half Dollar, and P&D Quarter Roll Continuity.

Southern desserts are noted for their sweetness and the Southerners' fondness for eating fried foods.

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

Perfect cookies with delicious fillings make for amazing cookie sandwiches.

A Seattle shop that imagines pies on sticks or in jars; a San Francisco baker who likes his pies on the spicy side; deliciously peculiar and uniquely down-home pies from New York City.

Golden Brown Delicious - the perfect way to describe the doughnuts at this new hotspot, Then Cupcakes Actually.

Doughnut seeds at the Doughnut Plant; French bistro creations at Lafayette; wafels at Wafels & Dinges.

Crystal L. Bass, a Baltimore playwright and actress, is looking for a grand cake that matches her artistic personality to celebrate the debut of her autobiographical play.

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.

Josh and Jessalyn have everything planned for their French-themed wedding, but they can't decide on the perfect cake design to represent them both; three designers present their concepts.

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.

In Portland, a food cart serves up burgers stacked with mozzarella sticks and fried fish; a gravy-smothered doughnut sandwich; a 24-layer chocolate cake; seafood pot pie; meat-and-cheese-covered curly fries.

A doughnut burger brings both sweet and savory to California; a restaurant in Arizona offers a Bloody Mary with more options than a new car; cookie pancakes in New Jersey.

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

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

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

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.

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

A San Francisco legend turns Chinese food on its head; a New York City favorite where American classics get a twist.

The best Asian dishes.

Using this small but mighty ingredient; Hazelnuts can sweeten a savory dish, peanuts can bring a bit of saltiness to a dessert, and pistachios can add a crunchy texture.

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

Eddie Jackson saves on silverware when he enjoys a handheld version of his favorite meals; from breakfast on a stick to a dessert pizza, Eddie walks through an entire day of full meals reimagined as handheld fare.

There's no shortage of great food in Louisiana; from Bourbon Street to the bayou, Eddie Jackson picks his favorite examples of classic Creole and Cajun cooking from throughout the state.

Contestants decorate cake pop bouquets and bake their best desserts.

Bakers bedazzle oversized sugar cookies; guest judge Robert Lucas challenges bakers to make a jaw-dropping surprise cake.

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.

From tapas to crema Catalana in Barcelona, Spain; Spanish history and culture from the mountains and the sea.

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

Contestants decorate cake pop bouquets and bake their best desserts.

Bakers bedazzle oversized sugar cookies; guest judge Robert Lucas challenges bakers to make a jaw-dropping surprise cake.

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.

From tapas to crema Catalana in Barcelona, Spain; Spanish history and culture from the mountains and the sea.

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

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

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.

If you have thinning hair or hair loss, Keranique can help regrow thicker, longer and fuller hair. Keranique is the number 1 hair regrowth system for women. Regain your confidence with beautiful, thicker and fuller hair in just 3 easy steps!

A traditional oyster roast and seafood boil prepared right on the water; a New York City restaurant features 25 different mussel pots.

The unique eats between a bun.

Romantic eateries in New York City.

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

A culinary journey through Hawaii.

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.

Noah Cappe enjoys the newest offerings at the state fair of Louisiana, starting with mozza-ghetti, a cheesy take on the classic topped with meatballs and tomato sauce.

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

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.

Minneapple pie and jalapeño wontons at the Red River Valley Fair in North Dakota; the Rockin' Roti and the OMG Bar.

Noah dives into some of the cheesiest dishes, both savory and sweet; deep-fried mac and cheese at the Calgary Stampede in Canada; Cowboy Pistolettes in Texas; classic cheese curds in Wisconsin; bacon-covered New York cheesecake.

A traditional Indian fry bread stuffed with some non-traditional ingredients; trying the Great Pacific Pita and the Deep Fried Chili Dog; eating the Marionberry Volcano; visiting the El Dorado County Fair in Placerville, Calif.

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.

Regional pride and bragging rights are a big part of the evolution of these exceptional pork dishes, not to mention the unbelievable variety; featuring pig cheeks, pig feet, bacon bombs, ribs, ham, pork wings, and whole hog.

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

Andrew Zimmern heads to Houston, Texas, for a remarkable brunch buffet while Anne Burrell says goodbye to hunger in Los Angeles with homemade sausage, eggs and cakes; in Chicago, Jeff Mauro fuels up with an entire meal packed into one giant glass.

Crunchy foods.

Chili spiced apple pie; roast pheasant; lobster mashed potatoes.

Fruit-filled homemade breakfast pastry; peanut butter and jelly doughnuts; chocolate mousse; tangerine creamsicles.

Three different rigs to cook a whole hog; racks of ribs and bushels of oysters for the ultimate South Carolina-style surf and turf; Home Team BBQ restaurant in Charleston, S.C.; a burn barrel to make mountains of coals for the pig cooker.

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.

Roger Mooking heads to the Southwest and makes his first stop West Alley BBQ and Smokehouse in Chandler, Ariz., which specializes in Tennessee-style barbecue.

Roger Mooking meets up with a few culinary titans in Tennessee who are swinging for the fences with outrageous rigs; meat, fish and vegetables are hung at varying heights around a metal cylinder filled with hot coals.

Chef Edward Lee takes on Iron Chef Jose Garces in Kitchen Stadium with an American cuisine.

Chef Julieta Ballesteros challenges Iron Chef Cat Cora in Kitchen Stadium.

Chef Kelly Liken takes on Iron Chef Garces.

New York chef Seamus Mullen from Iron Chef Season 2 competes against Iron chef Cat Cora.

Chef Edward Lee takes on Iron Chef Jose Garces in Kitchen Stadium with an American cuisine.

Chef Julieta Ballesteros challenges Iron Chef Cat Cora in Kitchen Stadium.

Chef Kelly Liken takes on Iron Chef Garces.

New York chef Seamus Mullen from Iron Chef Season 2 competes against Iron chef Cat Cora.

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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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Caramelized onion, spinach & Gruyère cheese strata with sautéed cherry tomatoes; mini German pancakes; maple-Dijon-black pepper glazed bacon; Bobby's Bloody Mary Bar.

Roasted tomato grits & shrimp with sautéed baby mustard greens and bacon confit; streusel topped baked peaches; Hibiscus Tea Sangria.

Fried green tomatoes with shrimp remoulade; French toast topped with bananas foster; coffee milk punch.

Spanish tortilla with chorizo; piquillo peppers and garrotxa cheese; Yucca hash browns with bacon; onion and lime-cilantro mojo.

Southwestern brunch including Texas Eggs Benedict and cast-iron home fries with chiles, cilantro and garlic dressing and pecan pie monkey bread.

Tomato tart drizzled with a fresh herbaceous oil; orange French yogurt cake with a marmalade glaze; home fries cooked in duck fat.

Chefs reveal dishes they are obsessed with.

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

Michael Symon, Guy Fieri and Aaron McCargo Jr.

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.

Food Network stars talk about their favorite fried foods.

Truffled egg toast; Reuben egg rolls; foot high lemon meringue pie; strawberry souffle.

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.

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 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.

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

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

Andrew Zimmern gets a whole new taste of Alaska's Inside Passage. Fresh sea cucumbers; salmon eggs; fish heads.

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

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

Andrew Zimmern makes some tasty new discoveries in Cleveland; pig head; kidney ramen; popcorn shoots.

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

Andrew Zimmern visits San Francisco's Bay Area; Cookies made with crickets; eggs made out of plants; lamb's head soup.

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

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

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

Casey travels the country and gets some of the best eats America has to offer, and now it's time to honor the best of the best by inducting the top five absolute cheesiest dishes into the "Man v. Food" Hall of Fame.

Ramsay travels to The Prohibition Grille in Everett, Wash., to help its inexperienced owner.

Ramsay revisits Boston's La Galleria, the Olde Hitching Post in Hanson, Mass., and the Prohibition Gastropub in Everett, Wash.

Ramsay travels to Scottsdale, Ariz., to help the owners of Amy's Baking Company.

Chef Ramsay pays another visit to the defiant owners of Amy's Baking Company.

Ramsay travels to The Prohibition Grille in Everett, Wash., to help its inexperienced owner.

Ramsay revisits Boston's La Galleria, the Olde Hitching Post in Hanson, Mass., and the Prohibition Gastropub in Everett, Wash.

Ramsay travels to Scottsdale, Ariz., to help the owners of Amy's Baking Company.

Chef Ramsay pays another visit to the defiant owners of Amy's Baking Company.

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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.

The Wellness Hour: Dr. Alvarez explores how Nuvia delivers a beautiful new smile in just 24 hours.

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Katie teams up with her Kitchen co-host, Marcela Valladolid, for tacos in San Diego, but there are no tortillas, only cheese curds; San Diego also brings Chorizo Fundido - an epic, spicy waterfront treat.

Katie Lee hits California's famed Pacific Coast Highway to find delicious, international beach food in a beautiful coastal setting; rich Italian influences in cioppino with local Dungeness crab; almond croissant in Carmel.

Katie Lee heads to Tybee Island, a barrier island just 18 miles southeast of Savannah; perfectly sweet local shrimp and a spicy blackened fish hoagie at a restaurant so beloved that the locals rallied to keep it open.

Katie Lee finds the best beach bites in Sullivan's Island, Mt. Pleasant, Isle of Palms and Folly Beach; elevating classic low country boil by turning it into chowder; a restaurant that lures skeptics in with Korean cuisine.

Hot dog in homemade cornbread bun; funnel cake; cotton candy lemonade.

Kelsey remembers her trip to San Francisco; paella with a twist; fideos with shrimp and chorizo; buttery pilaf; crab tapas.

Kelsey shares her essential tips and recipes for the best burgers.

Surprising desserts; custom cupcake bar; ice cream cake; dry ice root beer float; carrot cookies with orange buttercream frosting.

Hand-cut cannelloni with luscious Italian sausage; spinach and ricotta in a simple red sauce; fettuccine with savory yellow squash and Parmesan-lemon cream sauce.

Kelsey flips fast food on its head and makes delicious and portable food in no time.

Cleveland style clambake.

Lola chips with blue cheese fondue; chipotle porky Joe sliders; crispy rock shrimp with lime.

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

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

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

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.

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

Fiery hot chicken in Brooklyn; southern heavies that are actually light and healthy; a decadent southern Sunday brunch in Portland; a meat and three supper in Atlanta.

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

Restaurants that showcase unique and pioneering dishes that turn first time customers into long-time fans.

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

Why Minetta Tavern has the most talked about burger in town and what makes it top everyone's reservation hot list.

Hunting and cooking iguanas with a family; a fishing derby competition; Cuban cooking and cigar making.

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

Calf brains on toast; grilled goat organs; Korean scrub down.

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

Andrew Zimmern finds out that some amazing things are growing in America's Garden State; dinuguan; 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.