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

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

Casey Webb 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.

Anthony Bourdain visits Scotland and London to explore its local cuisine, gorgeous scenery and culture.

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

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

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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.

Unique takes on cookies.

Chocolate-doused brownie sundae; molten chocolate tart; best in the world chocolate cake.

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

Noah Cappe hits one of the biggest state fairs in the U.S. for Texas-sized carnival eats; he visits the State Fair of Louisiana for a new favorite food on a stick; his food tour continues with a hot cheesy float at the Arizona State Fair.

Noah Cappe takes on a breakfast bonanza at the Washington State Spring Fair, gets lost in all the maize treats at the Taste of Omaha in Nebraska and picks sides on a very divisive pickle dessert at the Pima County Fair in Arizona.

Noah visits the Delaware County Fair for Spaghizza; Freshman 15 Fries; Veteran's Clams 'n' Corn; Holy Cannoli.

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

Noah visits the Louisiana Crawfish Festival for seafood and sweets; Noah arrives in Porterville, California, for a fork-free feast of savory funnel cake, deep fried pizza and inside-out pineapple upside down cake on a stick.

Noah Cappe lifts the lid on the American melting pot to reveal some decadent, delicious results; when fair-goers meet fusion foods, the results can only be world domination.

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

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

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

Andrew Zimmern gets a taste of the vibrant city of Houston. From a tailgating feast featuring buffalo to a blast and cast that nets fresh duck organs and grilled redfish.

Two Texans display their fierce BBQ talents using their homemade grills and fire pits.

Roger Mooking tames the flames in outdoor kitchens fueled by wood-burning fires; Alisal Guest Ranch and Resort is home to 10,000 acres of land with horses, cattle and a bevy of fiery cooking contraptions; juicy beef ribs and grilled chickens.

A San Francisco chef shows Roger her rig made from plumbing pipes, which she uses to roast her Salpicao chicken; a Tennessee queen of the 'cue shows him how she smokes a meat more likely to be found in a lunchbox than in a smokehouse.

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

Roger Mooking searches the country for the top fifteen finest cuts and the most perfect intersections of meat, seasoning, and fire.

Roger Mooking bites down on nachos, pizzas, fried chicken, tacos and desserts; chefs offer recipes and tips on making the crispiest skin, crunchiest chips and the most-crumbly crusts.

The teams create swoon-worthy cakes that showcase a Halloween romance.

Who said ghouls can't be glam? Brad Smith welcomes three teams of Big Bake veterans who are seeking redemption by creating cakes of the best boo-ticians in town and their creepy salon clientele for judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

Five teams create enticing Halloween themed displays of a witch and haunted house that scares.

Four teams display a twisted version of a fairy tale; one team is eliminated.

There are three teams remaining which present a battle display between zombies and vampires.

Two teams create Halloween displays of the Underworld; choosing the "Halloween Wars" champion.

Five teams create enticing Halloween themed displays of a witch and haunted house that scares.

Four teams display a twisted version of a fairy tale; one team is eliminated.

There are three teams remaining which present a battle display between zombies and vampires.

Two teams create Halloween displays of the Underworld; choosing the "Halloween Wars" champion.

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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.

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

Adam is ticking Yorkshire Pudding in Yorkshire off his foodie bucket list; he also tries Yorkshire parkin, the very best local rabbit and an innovative Yorkshire tea-inspired dessert.

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

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 heads to Ocean City, Maryland to dive into a massive jumbo lump crab cake sandwich, make some of the area's iconic salt water taffy candies and fight to stay afloat in the Titanic Sundae Challenge.

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

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

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.

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.

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.

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.

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.

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

Everything old is new again as classic comfort food favorites become unique mashups, like spaghetti grilled cheese, crab Rangoon french fries, barbacoa stroganoff, chicken and waffle doughnuts, and even a meatball burrito.

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

Experiencing the famous French dip at Phillipe's; the chicken and waffles at a local favorite called Roscoe's; discovering some of the best tacos in a truck; experiencing a crave-worthy chili dog that comes straight from a train.

Martha Stewart gushes over the most irresistible piece of lemon meringue she's ever had; Simon Majumdar travels to Kentucky for a world-famous avocado dessert; chef Antonia Lofaso goes all out with a perfect puffy pastry known as the Napoleon.

Alton Brown reveals the surprise ingredient that goes into the best cinnamon roll; Alex Guarnaschelli loves sourdough bread made with pickle juice; Monti Carlo heads to New Orleans for the most unique, irresistible oysters.

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

San Diego may be the land of sun, surf and fun, but it's also home to some of the best dining spots around; a bacon burger at Hodad's; chilaquiles at Mexican hotspot Talavera; peanut butter spread at Spread; chocolate cake at Extraordinary Desserts.

The OMG Pretzel Bomb and the Fried King Cake; a Wurstburger and a chocolaty Black Forest Float at the Oktoberfest celebration known as Wurstfest.

From hot dogs and burgers to pizza and onion rings, even a dessert, these pepper popper creations are on fire.

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

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

Tender kangaroo and delicate Pavlova in Sydney, Australia; hearty meat pies, rich Sunday roasts and Moreton Bay bugs.

Traditional British fare like Sunday roast and Yorkshire pudding; classic pies `n' mash; fish `n' chips.

Andrew Zimmern delights in the flavors of Key West, Fla.; from conch fritters, coconut pink shrimp and fried hogfish sandwiches to toasty Cubanos and quintessential Key lime pie, Key West is full of fresh eats and local ingredients.

The locally grown traditional foods of Dubrovnik, Croatia from spit-roasted lamb and octopus salad to a smoked meat, cabbage and potatoes dish and Dalmatia-style grilled fish.

The OMG Pretzel Bomb and the Fried King Cake; a Wurstburger and a chocolaty Black Forest Float at the Oktoberfest celebration known as Wurstfest.

From hot dogs and burgers to pizza and onion rings, even a dessert, these pepper popper creations are on fire.

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

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

Tender kangaroo and delicate Pavlova in Sydney, Australia; hearty meat pies, rich Sunday roasts and Moreton Bay bugs.

Traditional British fare like Sunday roast and Yorkshire pudding; classic pies `n' mash; fish `n' chips.

Andrew Zimmern delights in the flavors of Key West, Fla.; from conch fritters, coconut pink shrimp and fried hogfish sandwiches to toasty Cubanos and quintessential Key lime pie, Key West is full of fresh eats and local ingredients.

The locally grown traditional foods of Dubrovnik, Croatia from spit-roasted lamb and octopus salad to a smoked meat, cabbage and potatoes dish and Dalmatia-style grilled fish.

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Nijah and Dwayne are preparing to bring their baby girl into world, and Nijah's mom, Tish, is preparing to go all out on the baby shower; the parents want plenty of bling to welcome their future star, while grandma wants a classic baby shower cake.

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.

The theme of Dan and Brittany's wedding is rustic meets glam, and even though their wedding is in a rustic barn, finding a cake with enough glamorous details to make Brittany happy is taking these two on a delicious journey to find the perfect cake.

Janna, Sally and Jennifer are employees of Southfork Ranch, known worldwide as the Ewing ranch from the TV series Dallas; Southfork Ranch is planning their biggest event of the year with 500 people attending, which calls for a Texas-sized cake.

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

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

Traditional British fare like Sunday roast and Yorkshire pudding; classic pies `n' mash; fish `n' chips.

Traditional British fare like Sunday roast and Yorkshire pudding; classic pies `n' mash; fish `n' chips.

In Hell's Kitchen, New York City, a spicy burger that uses four different types of peppers; in Nashville, chicken fried steaks and beer belly tacos; in Ohio, the secret to non-messy ribs.

Duff Goldman visits a Baton Rouge, La. smokehouse that boasts an outrageous pork belly hoagie; in St. Louis, a big fat Greek burger; in Austin, Texas, pit-roasted meats and spicy salsa atop tortillas.

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.

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.

Noah visits the Prince William County Fair in Manassas, Va. and tries the Monumental Grilled Cheese and the Chesapeake Bay Poutine; at the Western Fair in London, Ontario, he dives into a Poutine Dog, the Bacaroni Bowl and Cherry Cheesecake Tempura.

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

The Austrian alpine daug, a cheese-stuffed bratwurst in a hearty roll, topped with sauerkraut and potato salad; Swiss lava sandwich is a combo of melted cheese, cured ham, gherkins and mustard; chili cheese dog pizza.

Noah visits the Wilson County Fair in Lebanon, Tenn. and tries Tennessee Hot Chicken and tastes Meme's Meatloaf Sammy; Noah enjoys the Three Little Pigs Melt and tries Buffalo Chicken Stromboli at the Pickaway County Fair in Circleville, Ohio.

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

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.

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.

Digging into pit-roasted chicken, blackened catfish, smoked brisket, grilled paella and Santa Maria-style ribs; beefy burgers and tantalizing tacos get kissed with flames.

Seven bakers must create creepy bite-sized monster treats; in the main heat, zombies attack as the bakers try to whip up a zombie dessert that makes the judges hungry for a bite.

Six remaining bakers must make a Halloween mummy dessert using pre-made pie dough; the bakers must create a candy-stuffed, wicked cake based on a Halloween icon.

Things get spookier when the five bakers left in the competition must head to the haunted circus to create a dozen scary clown cake pops; the bakers make frighteningly strange mash-up desserts.

The four remaining bakers create tomb-themed desserts; the bakers make a dessert inspired by the colorful artistry and spirit of Mexico's Dia de los Muertos, or Day of the Dead; the winners move on to the Halloween Baking Championship finale.

The final three bakers must fill a haunted tree with decorated Halloween cookies; the bakers have just six hours to construct a spooky ginger dead house; special guest Duff Goldman stops by; the baker with the most impressive house wins $25,000.

Six remaining bakers must make a Halloween mummy dessert using pre-made pie dough; the bakers must create a candy-stuffed, wicked cake based on a Halloween icon.

Things get spookier when the five bakers left in the competition must head to the haunted circus to create a dozen scary clown cake pops; the bakers make frighteningly strange mash-up desserts.

The four remaining bakers create tomb-themed desserts; the bakers make a dessert inspired by the colorful artistry and spirit of Mexico's Dia de los Muertos, or Day of the Dead; the winners move on to the Halloween Baking Championship finale.

The final three bakers must fill a haunted tree with decorated Halloween cookies; the bakers have just six hours to construct a spooky ginger dead house; special guest Duff Goldman stops by; the baker with the most impressive house wins $25,000.

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Ali starts his day in Portsmouth, NH by tackling a monster of a pancake; he comes face to face with the massive Stairway to Heaven burger; Ali enjoys a cup of classic New England chowder and ends the day with some good old-fashioned fish tacos.

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.

Ali Khan searches for the best deals in Philadelphia for breakfast, lunch, dinner and a snack; Ali starts with a local favorite: a scrapple, egg and cheese dip sandwich, then he hunts down roast pork with provolone and spinach for lunch.

New York's biggest borough still has authentic neighborhood diners; Ali kicks things off with chocolate chip pumpkin pancakes; a fried eggplant parmesan sandwich; a slice of chocolate s'mores pie; Filipino chicken adobo.

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

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

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

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

Big fires, big feasts, and custom grills in Hawaii.

Carolina-style barbecue is all about pork and Rodney Scott is the whole hog boss; Roger checks out Rodney's impressive new pit room where whole hogs get cooked low and slow; Rodney hits the hogs with his secret.

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.

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

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

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

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.

Iron Chef Symon vs. challenger Chef Yagihashi.

Iron Chef Bobby Flay against Executive Chef Allegretti.

Iron chef Garces against chef Cowan, the first champion on "Chopped.".

Chef Flay competes with chef Hastings.

Chef Symon against chef Izard.

Two iron chefs team up with special guests.

Iron chef Garces against chef Cowan, the first champion on "Chopped.".

Chef Flay competes with chef Hastings.

Chef Symon against chef Izard.

Two iron chefs team up with special guests.

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Flavors from around the world, from New York to Las Vegas to Philadelphia.

Classic dishes are reinvented into something new and unique; brunch at Miami's Eating House; fried chicken dinner with creative sides; turning matzoh balls into gnocchi; Easy Tiger combines a bakery with a beer hall.

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

Twenty-five different topping 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.

Dream-worthy oysters at Hog Island; the pork bun at Yank Sing; the souffle at Cafe Jacqueline; the strudel at Schmidt's; the pain au chocolat at Tartine.

Jeff Mauro, Geoffrey Zakarian, Jamika Pessoa and Bobby Flay are just a few food personalities sharing their favorite ways to indulge in cheesy goodness; a cheese curd-stuffed bratwurst; a fried cheese work of art, macaroni and cheese; Queso Fundido.

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

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

Jeff Mauro heads to Chicago for 23 mole sauces; Donal Skehan sweats as he attacks the hottest taco in Los Angeles; Aaron Sanchez talks about his barbecue with a surprise twist; Duff Goldman's 16-spice favorite.

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

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

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

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.

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

Andrew explores the charismatic city of Cork, Ireland, where fertile land and an expansive coastline make it a food lovers' haven; locals line up for traditional favorites and artisanal delicacies like Irish stew and drisheen.

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

Andrew Zimmern heads to Madrid to reveal the most famous foods in Spain's capital; sweet and succulent roasted piglet to fried calamari sandwiches and tapas, Madrid transforms food into a true culinary and social experience.

Andrew Zimmern explores regional specialties in Oaxaca, Mexico from complex mole negro sauce over Mayan-era tamales and crispy tortilla with pork lard to egg bread dunked in hot chocolate.

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

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

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

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

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

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

Host Noah Cappe looks east for inspiration as he explores Asian flavors on the fairgrounds. From classic foods like Shrimp Fried Rice Balls and the Spicy Kaprao Burger, to mashups like the Ube Funnel Cake and the Koagie Dog.

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

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.

Eddie Jackson runs down a day full of the best comfort food in the world, starting with an indulgent brioche French toast breakfast and an over-the-top sweet and savory brunch; massive hot dogs and hamburgers.

Eddie Jackson shares a day's worth of foods that are jam-packed and crammed full with the tastiest, most delicious flavors imaginable. These aren't just everyday delicacies - to make this list, foods have to be brimming with the biggest flavors.

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

Casey Webb's 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.

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

Host Noah Cappe looks east for inspiration as he explores Asian flavors on the fairgrounds. From classic foods like Shrimp Fried Rice Balls and the Spicy Kaprao Burger, to mashups like the Ube Funnel Cake and the Koagie Dog.

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

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.

Eddie Jackson runs down a day full of the best comfort food in the world, starting with an indulgent brioche French toast breakfast and an over-the-top sweet and savory brunch; massive hot dogs and hamburgers.

Eddie Jackson shares a day's worth of foods that are jam-packed and crammed full with the tastiest, most delicious flavors imaginable. These aren't just everyday delicacies - to make this list, foods have to be brimming with the biggest flavors.

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

Casey Webb's 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.

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Michael Symon amps up summer parties with some of his seasonal favorites; he starts with the classic American Coney Dogs, grills fun barbecue corn ribs, and cools down with easy orange strawberry cream pops.

Michael Symon brings flavor to the table with his spicy and briny grilled oysters with chorizo butter, fresh chile lime creamed corn with garden tomatoes and a sweet tres leches that's flavored with a hint of lime.

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

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

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

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

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.

In Baton Rouge, La., pastry chef, Ron Ben-Israel, feasts on a mile-high key lime pie and a Caribbean-inspired brisket melt; in Louisville, Ky., a burger topped with chorizo and the bacon cinna-bomb; in Lexington, Ky., a spicy fried chicken sandwich.

Football legend, Earl Campbell, digs into brisket and peach cobbler at one of Texas' most famous barbecue restaurants; in Cincinnati, a bacon and blue cheese burger; in Kansas City, Mo., inside-out shepherd's pie and beer-infused doughnuts.

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

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.

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

Noah Cappe raises a glass of mead and celebrates a meaty cone at The Viking Experience in Creedmoor, NC. Then, he starts the day off with a biscuit breakfast at the Oak Mountain State Fair and dines on festive foods at the Magical Winter Lights Festival.

Noah Cappe dives into the fairground for some of the yummiest seafood snacks on the midway.

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

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

Casey Webb heads to Charlotte, N.C., for three takes on Southern specialties; there's a cheesy chicken classic, care of Korea, a time-honored institution's signature sandwich and the biggest walking taco in all the Carolinas.

Casey Webb's massive meals include a bacon-wrapped hot dog with a crazy combination of toppings and a foot long chicken burrito blanketed in ghost pepper sauce; a slow-roasted pork shank served with potato salad and sauerkraut.

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 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.

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

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

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

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

From saffron-tinted risotto and warming minestrone to impossibly fluffy, fruity panettone, Andrew Zimmern shows how Milan's rich and refined dishes earned a place in the international culinary cannon.

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

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 embarks on the Erie Canal, an engineering marvel that connects some of New York's greatest small towns; chowing down on tomato pie, juicy roast beef sandwiches, chicken rigatoni and fish pulled fresh from Oneida Lake.

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

Uncovering the most famous foods in a Peruvian city by the sea.

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

Andrew heads to Los Angeles to try new creations from the city's experimental young chefs, while he makes sure not to forget about classics such as the brioche breakfast sandwich at Eggslut and Middle Eastern fare at Kismet.

Andrew Zimmern visits his favorite spots in San Diego; he grabs a bite of fresh seafood in Little Italy and authentic Mexican food in Barrio Logan.

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

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 embarks on the Erie Canal, an engineering marvel that connects some of New York's greatest small towns; chowing down on tomato pie, juicy roast beef sandwiches, chicken rigatoni and fish pulled fresh from Oneida Lake.

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

Uncovering the most famous foods in a Peruvian city by the sea.

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

Andrew heads to Los Angeles to try new creations from the city's experimental young chefs, while he makes sure not to forget about classics such as the brioche breakfast sandwich at Eggslut and Middle Eastern fare at Kismet.

Andrew Zimmern visits his favorite spots in San Diego; he grabs a bite of fresh seafood in Little Italy and authentic Mexican food in Barrio Logan.

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The teams create epic stories of the ultimate cat and mouse game.

Cake and sugar artists team up with pyrotechnics experts to create culinary art that screams rock and roll.

Andrew Zimmern stays up all night in the city that never sleeps to uncover the secrets of feeding hungry New Yorkers.

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

Andrew Zimmern tests his mettle on the trail that brought gold rushers through the treacherous Yukon; eating black bear heart, beaver tail and oil-soaked crackers with the gritty characters who call it home.

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

Andrew Zimmern eats rotten tomato ketchup, confederate biscuits and ham cake while on the Jesse James trail; he devours crappie ceviche, stewed rabbit, pan-fried pheasant breast, and venison prepared four different ways.

Andrew Zimmern eats like a king in butcher shops, fortresses and farms along Germany's so-called Route 66; Andrew has lots to chew on, including veal breakfast sausage, carp sperm sacs, pancreas stew, udder schnitzel, and grilled goose.

Roger Mooking is letting barbecue pork sandwiches hog the spotlight; Hoodoo Brown Barbeque in Ridgefield, Conn., where they serve a meaty masterpiece loaded with pork belly and pulled pork; Bigmista's Barbecue and Sammich Shop.

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.

Roger Mooking starts at Comfort Farms in Milledgeville, Ga., a nonprofit organization where retired veteran Jon Jackson helps fellow vets adjust to civilian life; a whole mutton seasoned with garlicky rosemary paste and slow-roast cauliflower.

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

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

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.

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

Roger Mooking 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.