Andrew travels to Birmingham, Ala., home to one of the fastest growing food scenes in the United States; from the state's signature barbecue to innovative takes on Southern cuisine, he gets a taste of what makes the Magic City so unique.

Andrew travels to Miami, where the food scene fuses new ideas with old classics; from sizzling Cuban dishes to Peruvian bites with a glitzy Miami twist, Andrew immerses himself in the bold and mouthwatering flavors of Latin America.

From juicy pastrami on rye and black and white cookies to hearty spaghetti with meatballs and smoked fish, Andrew Zimmern finds that Manhattan's foods have earned their place as culinary staples in an ever-changing city.

Andrew Zimmern highlights iconic Berlin street foods such as curry wurst and the Berliner jelly-filled doughnut; paper-thin wiener schnitzel and the comfort foods of the capital city's German beer gardens.

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 gets a taste of the culinary impact of Napoleon's march through Poland; he tries decadent tripe soup, rump steak seasoned with gunpowder and the brain of a roe deer roasted over a campfire.

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

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.

Andrew travels to Birmingham, Ala., home to one of the fastest growing food scenes in the United States; from the state's signature barbecue to innovative takes on Southern cuisine, he gets a taste of what makes the Magic City so unique.

Andrew travels to Miami, where the food scene fuses new ideas with old classics; from sizzling Cuban dishes to Peruvian bites with a glitzy Miami twist, Andrew immerses himself in the bold and mouthwatering flavors of Latin America.

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These creations must capture the magic of the legendary fire breathing dragon.

The chefs prepare scenarios that represent what would happen if toys in a store came to life overnight.

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

Andrew travels the path of William Wallace, the mythic rebel who died fighting for an independent Scotland some 700 years ago; along the way he enjoys venison haggis, whisky barrel smoked haddock and stunning blue lobster from the North Sea.

Andrew visits Taipei, Taiwan and faces down stinky tofu in a mountainside factory, learns the secret to turning eggs into hard-as-iron street food, and masters pulling the longest and strongest noodles.

Chicken foot souse; iguana meat and eggs; beef lung; aphrodisiac smoothies; Chinese- Panamanian kosher cheese.

Andrew Zimmern follows Mark Twain's path down the Mississippi River for a slice of Americana; floating from meal to meal, he tries frog legs on a cargo ship, hunts wood duck, grills huge fish ribs and learns the art of Deep South pheasant pot pie.

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

Roger Mooking helps guest chef Jeremy Conner prepare a fish roast; marinated whole red fish and pompano on sugar cane poles; ribs al pastor and fry tilapia.

Leatha's Bar-b-cue in Hattiesburg, Mississippi, for pork and beef ribs; Hometown Bar-B-Que in New York for jerk baby back ribs and Korean ribs.

Two unique pig roasts in Napa Valley featuring very different one of a kind roasters.

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.

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

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

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

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

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

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

Casey Webb's appetizing 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'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.

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

Tony Bourdain travels to Chicago.

Tony receives a tour of Puebla and Mexico City from Les Halles head chef, Carlos.

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'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.

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

Tony Bourdain travels to Chicago.

Tony receives a tour of Puebla and Mexico City from Les Halles head chef, Carlos.

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At Dominique Ansel Kitchen, desserts are made to order; at Good Batch, customers go wild for treats like the deconstructed candy bar called the Macaroon Ice Cream Sandwich; Snow Days provides desserts that bring out the kid in everyone.

Discovering unique sweets in the San Francisco Bay area; why people are raving about the pies at Pietisserie in Oakland; a ruby red beet pie that brims with roasted beets, mashed and mixed into a creamy sweet filling.

Sampling cutting-edge sweet creations; coconut cremeaux at The Pig and The Lady in Honolulu; whole vanilla bean ice cream by the creator of the Cronut in New York City; raspberry ice box cake at Sweet Lulu's Bakery on Wheels in Charleston.

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

Noah Cappe's tummy wins big at the Clark County Fair and Rodeo in Nevada with the chili cheese cake and the penne alla cone; he keeps cozy with a hot cocoa pretzel at Winter Fest OC and visits Tallahassee, Fla., for a shortcake stuffed candy apple.

King's Court Conch Fritters; deep-fried peanut butter and jelly brownie bites; fried green tomato BLT; Cookies and Cream Sandwich; deep-fried cheesesteak; Outlaw Fries; the enormous Suicide Taco.

Noah Cappe ventures to the Brevard Renaissance Fair to sample medieval dishes delicious enough to satiate a giant; he heads to the Taste of Jalicso Festival for a celebration of Mexican heritage and finds the spice at the Coastal Carolina Fair.

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

Noah visits the Great New York State Fair for The Defibrillator, piquant Buffalo chicken mac and cheese, clamwich, and PB&J Ice Cream; a visit to the South Carolina State Fair in Columbia to try The Super Stick, meatball sub and The King's Corn Dog.

Noah Cappe's taste buds are brought to life at the Día de los Muertos Festival in San Antonio, Texas, where fair food staples are twisted into new fusions; he visits the Florida State Fair and the Brevard Renaissance Fair for sweet and savory treats.

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

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 tastes everything from southern staples like smoked baloney sandwiches, deep fried chicken livers, and pork rinds, to new spins on old staples.

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

Roger visits Sam Edwards, a third-generation ham master; Benton's Smoky Mountain Country Hams.

Roger Mooking is honoring the legendary pitmasters who make some of the country's best barbecue; Roger gets cooking with the man who brought barbecue to Brooklyn at Hometown Bar-B-Que; cooking Jamaican jerk baby back ribs and sticky Korean ribs.

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.

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

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.

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

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

Big flavors meet big personalities as regional rivals from the thriving Kansas City barbecue world compete; the appetizer round holds double-cut pork chops; a bubbly surprise in the second basket prompts the chefs to bring the sweet to their entrees.

Four chefs who live and breathe Memphis-style barbecue compete; Tennessee tradition abounds in the first basket, which includes a creative take on a messy, shareable comfort food; a gigantic sandwich in the second basket stuns the chefs.

Four regional rivals deeply devoted to North Carolina-style barbecue battle it out in a thrilling, grilling heat; fish in the first basket threatens to throw the pork-loving pitmasters off their game; the entree round surprises the chefs with liver.

Four passionate grill masters from the Lone Star State compete in a fiery battle; a creepy, crawly, crunchy surprise challenges the chefs in the first round; the second round features a state fair treat and an iconic Texas meat.

Winners from the Kansas City, Memphis, North Carolina, and Texas heats return to compete for ultimate bragging rights; a smoky ingredient in the appetizer basket kicks things off; the last basket of the tournament is packed with sugary ingredients.

Four chefs who live and breathe Memphis-style barbecue compete; Tennessee tradition abounds in the first basket, which includes a creative take on a messy, shareable comfort food; a gigantic sandwich in the second basket stuns the chefs.

Four regional rivals deeply devoted to North Carolina-style barbecue battle it out in a thrilling, grilling heat; fish in the first basket threatens to throw the pork-loving pitmasters off their game; the entree round surprises the chefs with liver.

Four passionate grill masters from the Lone Star State compete in a fiery battle; a creepy, crawly, crunchy surprise challenges the chefs in the first round; the second round features a state fair treat and an iconic Texas meat.

Winners from the Kansas City, Memphis, North Carolina, and Texas heats return to compete for ultimate bragging rights; a smoky ingredient in the appetizer basket kicks things off; the last basket of the tournament is packed with sugary ingredients.

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

Jeff Mauro gets happy about an angry lobster sandwich. Sabin Lomac puts the pedal to the metal for The Bacon Truck's bacon mac and cheese bites. Ali Khan speeds towards the best food on wheels at LeRoy and Lewis Barbecue in Austin, Texas.

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

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

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

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.

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

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 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.

A sopapilla stuffed with carne asada; game-changing ice cream flavored with the local delicacy, green chiles; Casey Webb ends up in a challenge with three hubcap-sized pancakes weighing in at four pounds total.

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

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 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.

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

Taking a deep dive through dynamic dishes that have layers and layers of flavor to dig into, including a deep-fried ice-cream burger, a scary spicy hot dog, a lobster-laden pizza, meaty tortas, and a seven-layer unicorn cake.

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

Jeff Mauro gets happy about an angry lobster sandwich. Sabin Lomac puts the pedal to the metal for The Bacon Truck's bacon mac and cheese bites. Ali Khan speeds towards the best food on wheels at LeRoy and Lewis Barbecue in Austin, Texas.

Andrew Zimmern pulls apart a melty meatball parmigiana hero in Portland, Ore.; Antonia Lofaso finds a super-soft creme brulee doughnut in Washington, D.C., while Anne Burell heads to the city of sin for a breakfast sandwich.

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

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.

Velselka's borscht in the East Village; smoked herring on the Upper West Side; hand pulled noodles in Chinatown; Cuban grilled corn at Cafe Habana in SoHo; Motorino's special round slice of pizza.

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.

Scorpion pizza loaded with edible insects; deep fried butter; hot beef sundae; deep fried mac & cheese; saltwater taffy; chicken tinga masala tostada.

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

Noah Cappe arrives at the Volusia County Fair in Florida, where two carnival classics get a makeover for the Cheesy Tater Corndog and the Black Forest Funnel Cake; fusion fair food with the Phorrito, Jacked Up Fries and Cannoli Nachos.

Edible icons like smoked salmon, soda bread and stew to boxty, black pudding and Guinness in Ireland.

Bitterballen and haring in the Netherlands for the best eating in Amsterdam.

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

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.

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.

Scorpion pizza loaded with edible insects; deep fried butter; hot beef sundae; deep fried mac & cheese; saltwater taffy; chicken tinga masala tostada.

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

Noah Cappe arrives at the Volusia County Fair in Florida, where two carnival classics get a makeover for the Cheesy Tater Corndog and the Black Forest Funnel Cake; fusion fair food with the Phorrito, Jacked Up Fries and Cannoli Nachos.

Edible icons like smoked salmon, soda bread and stew to boxty, black pudding and Guinness in Ireland.

Bitterballen and haring in the Netherlands for the best eating in Amsterdam.

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

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.

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

Pat and Alli look for the perfect cake that pays tribute to his time in the armed services and notes her love of classic, rustic elegance; the two disagree on filling and colors.

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.

Identical twins Delpha and Delerice are throwing an extravagant birthday party and are in search of the perfect cake to suit both of their very different personalities.

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

Hong Kong's dim sum to congee to roast goose; street carts, noodle houses and many restaurants in a city with seven million residents.

Iconic eats like pierogi to zapiekanka to paczki that Poles hold as tradition in Poland's capital city of Warsaw.

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

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

A triple-layered twist on regional dry-rub ribs; a succulent corned beef that's a 30-day labor of love; classic mac and cheese gets a boozy boost from a special in-house brew; classic favorites like pizza and PB&J into the city's best burgers.

A 17-layer reinvention of lasagna with pork, brisket, bacon and mac and cheese; a brew-pub takes Buffalo chicken and stuffs it into a scratch-made pierogi.

In Nashville, Tenn., a burger joint that encourages custom creations; in Cleveland, a newcomer serving up pub food and house-made brews; in Brooklyn, N.Y., Carolina-style whole hog barbecue.

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

Noah visits the Kentucky Derby Festival for a pizza called the Kentucky Hot Brown; Ozark-style loaded fries; funnel cake with pumpkin; fried cookie dough; Noah arrives at the South Texas State Fair to enjoy The Swamp Thing and Hush Kitties.

Noah Cappe grabs dessert for breakfast at the Florida State Fair with the Wake Up Waffle Pizza; he checks out the Washington Spring State Fair for poké wrapped in seaweed cones and the bloom-filled Rochester Lilac Festival for creamy Pizza Mac.

Noah Cappe makes short work of the Smoke Bomb and the French Toast Crunch Burger; Blue Bacon Cheesecake; the annual Santa Maria Valley Strawberry Festival has inspired sweet berry treats like the Pizza Berry Pie and the Strawberry Crisp Corn Dog.

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

Diners are pulling up for a taste of Americana and a sidecar of nostalgia at these drive-ins across the country; crispy, juicy fried chicken; hearty chili cheese fries; zesty taco burgers; deep-fried hot dogs.

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

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

From towering nachos to a burger in fondue, this is an homage to cheese.

Michael Symon makes his way to the Garden State to see more than 40 teams compete over two days at the New Jersey Knoq-Out in Blairstown; a rookie competes against her mentors, and the teams find out if double the days leads to double the trophies.

Michael Symon visits the Memphis in May festival to see some of the biggest names in BBQ; Myron Mixon, Melissa Cookston and Erica Blaire Roby, go head-to-head in the whole hog category at the World Championship Barbecue Cooking Contest.

Michael Symon is back and heading to the largest barbecue competition on Earth - the American Royal World Series of Barbecue; over 500 BBQ pitmaster teams battle it out in two days for glory, bragging rights and a share of $85,000 in prize money.

Michael Symon heads to Uvalde, Texas, for the 15th annual Briscoe Ranch BBQ Cook-off at the Crossroads, where top pitmasters from Texas and beyond vie for a tasty prize of $10,000.

Michael Symon makes his way to the Garden State to see more than 40 teams compete over two days at the New Jersey Knoq-Out in Blairstown; a rookie competes against her mentors, and the teams find out if double the days leads to double the trophies.

Michael Symon visits the Memphis in May festival to see some of the biggest names in BBQ; Myron Mixon, Melissa Cookston and Erica Blaire Roby, go head-to-head in the whole hog category at the World Championship Barbecue Cooking Contest.

Michael Symon is back and heading to the largest barbecue competition on Earth - the American Royal World Series of Barbecue; over 500 BBQ pitmaster teams battle it out in two days for glory, bragging rights and a share of $85,000 in prize money.

Michael Symon heads to Uvalde, Texas, for the 15th annual Briscoe Ranch BBQ Cook-off at the Crossroads, where top pitmasters from Texas and beyond vie for a tasty prize of $10,000.

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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 starts off his day with a tower of waffley goodness; he then wiggles his way to a pristine salmon poke bowl; Ali indulges in authentic Spanish churros and wraps it all up in richness with the freshest pasta carbonara.

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.

Ali starts with a breakfast weenie smothered in a cheesy hash brown casserole before eating an award winning barbecue sandwich; Ali snacks on a giant cinnamon roll before trying Nashville's famous super spicy hot chicken.

The featured chefs are creating the most jaw-dropping dishes on the food scene; Whether it's bigger or hotter, everything from pizza to burgers to ice cream is taken to the max.

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

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

Roasted racks of ribs in indoor fireplace at Salem Cross Inn; lobster clambake steamed in outdoor fireplace at Foster's Clambake.

Sweatman's in Holly Hill, South Carolina cooks whole hogs and pulls and chops them; Stamey's Barbecue in Greensboro, North Carolina serves pork shoulders and slaw.

The Barbecue Exchange's sandwiches - Heaven and Hell, made with pulled pork and bacon; Papa KayJoe's BBQ for pork, pickles, slaw and hot sauce sandwiched in corn cakes.

Roger Mooking meets two barbecue brainiacs, helps season a whole hog with Puerto Rican flavors, and then smokes it using coals made from pecan, hickory and cherry woods.

Pizza pretzels and duck empanadas handle the savory side, while cheesecake waffle sundaes and a big banana pudding bring the sweet.

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

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

Delicious dishes at some surprising places are revealed.

Brothers Nicola and Fabrizio Carro take on Iron Chef Michael Symon and Chef Michael Psilakis.

First time challenger Iron Chef Makoto Okuwa goes up against Iron Chef Michael Symon.

Seattle chef Maria Hines challenges the master, Iron chef Morimoto.

New York chef Ed Brown takes on Iron Chef Michael Symon.

Chef Holly Smith enters Kitchen Stadium to challenge Iron Chef Cat Cora.

Chef Christopher Kostow takes on fellow Iron Chef Cat Cora.

Seattle chef Maria Hines challenges the master, Iron chef Morimoto.

New York chef Ed Brown takes on Iron Chef Michael Symon.

Chef Holly Smith enters Kitchen Stadium to challenge Iron Chef Cat Cora.

Chef Christopher Kostow takes on fellow Iron Chef Cat Cora.

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A food truck serving the most delectable Korean/Mexican dishes; a bowling alley that boasts it's own special Blue Ribbon menu; a locally-inspired private farm table dinner.

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.

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

Chef Rick Bayless celebrates Mexico's most beloved street food and snacks; two brothers bring decadent Italian toasts to one of New York's hippest neighborhoods; a Top Chef winner turns out wild dishes inspired by his melting pot heritage.

Alton Brown's favorite homemade salsa; a true Mexican original with beef carnitas tacos; Alex Guarnaschelli's favorite Al Pastor at Lene Brave in Chicago is so good, it has customers begging for more.

Beau MacMillan's favorite pot pie in Phoenix, Ariz. takes on Duff Goldman's seafood pie pick in Baton Rouge, La.; Jason Smith's favorite picture-perfect pork tenderloin boasts a clever crust that is sure to turn some heads.

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.

Crab cakes at Dahlia; pizza at Serious Pie; Raclette at Le Pichet; from the donuts at Lola and the rhubarb sorbet in Kirkland's Cafe Juanita to Fran's best chocolate bars, Seattle's got the West Coast covered when it comes to sweets.

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.

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

Andrew visits Boston to prove that a traditional city can be a breeding ground for new food trends. He meets a group of Harvard scientists, and a Cambodian family that injects new food traditions into a Boston suburb.

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

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

Street food from snails to the iconic banh mi sandwich; broken rice; fresh shrimp soup; crunchy spring rolls.

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

A dish that includes a whole boiled octopus; Chile relleno; picaditas; a towering seafood cocktail known as Vuelve A La Vida.

A steamed beef dish called baho; crispy pork skin topped salad known as vigoron and cheesy street snacks.

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

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

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

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

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

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.

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

Texas Renaissance Festival; Sir Francis fry dog and the crown jewel; Plant City, Florida; berry delicious carnival treats at the Florida Strawberry Festival; strawberries make a surprise appearance in savory treats like the sweet brisket taco.

Noah Cappe heads to the Coastal Carolina Fair, where he dines on a three-course meal courtesy of the legendary Hagy family; Noah stops by the Oak Mountain State Fair in Alabama for some wicked Southern twists and Rodeo Austin for fiery gator wings.

Noah visits the York Fair in Pennsylvania; savors the Taste of Christmas; Burger Bomb Pretzel; fork-free Chick'n'Waffle; apple pie funnel cake.

With so many different styles and flavors, cheese is incredibly versatile; Eddie Jackson finds there's no wrong way to go as he heads out on a creamy, tangy, cheesy ride.

Eddie Jackson explores Asian cuisine.

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 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.

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

Texas Renaissance Festival; Sir Francis fry dog and the crown jewel; Plant City, Florida; berry delicious carnival treats at the Florida Strawberry Festival; strawberries make a surprise appearance in savory treats like the sweet brisket taco.

Noah Cappe heads to the Coastal Carolina Fair, where he dines on a three-course meal courtesy of the legendary Hagy family; Noah stops by the Oak Mountain State Fair in Alabama for some wicked Southern twists and Rodeo Austin for fiery gator wings.

Noah visits the York Fair in Pennsylvania; savors the Taste of Christmas; Burger Bomb Pretzel; fork-free Chick'n'Waffle; apple pie funnel cake.

With so many different styles and flavors, cheese is incredibly versatile; Eddie Jackson finds there's no wrong way to go as he heads out on a creamy, tangy, cheesy ride.

Eddie Jackson explores Asian cuisine.

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 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.

John Crestani reveals how his students make millions from A.I. and affiliate marketing.

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Michael makes his grilled eggplant parmesan outdoors on the grill and whips up a classic salami and provolone antipasti salad with campfire dressing; Liz makes cherry polenta cake.

Michael makes a summertime seafood meal that's all about the prep and letting the foil and grill do the work; foil packets of clams with sausage and peppers; peaches with mascarpone and honey.

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

Cleveland style clambake.

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

Mom's best recipes and memories are shared.

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

Michael Symon gets in touch with his Greek heritage with a classic lamb and feta cheeseburger; an Italian-style burger stuffed with smoky mozzarella and prosciutto; a rabbit-meat hot dog with chili pepper toppings so spicy there's a release waiver.

Michael Symon heads to Asheville, N.C., where he smokes a whole hog in traditional Carolina style for the juiciest pulled pork sandwich; beignets stuffed with crawfish, shrimp and andouille sausage; burger with Atomic Death sauce and Hell Relish.

A Sloppy Jai with lamb hash and 30 Indian spices; towers of Japanese-American fusion with katsu-style deep-fried burger patties; pastrami-spiced burnt ends pork belly and spicy, jalapeno-glazed lamb pops fresh out of the smoker.

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

At the world-famous Iowa State Fair, sampling some award-winning new food items; there's a new take on chicken and waffles and a massive meat meal all wrapped up to eat on the midway; the Pork-Tato; the Hash Brown Handful.

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

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.

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

Casey Webb's tasty 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.

From lobster roll sandwiches and fresh East Coast oysters to Italian sandwiches and whoopie pies, Andrew Zimmern explores the seaside city of Portland, Maine, loaded with classic New England fare.

Andrew Zimmern visits Prague, a pilsner-lover's paradise in the Czech Republic; the city's cuisine is full of hearty comfort classics like pork knuckle marinated in lager, mushroom soup, sweet plum pastries, and a lot of dumplings.

From sweet and savory BBQ pork and enormously artful mountains of lobster to herbaceous Jamaican flatbreads and sinfully gooey butter tarts, Andrew showcases the diverse eats of Toronto, Canada.

Andrew Zimmern samples some of the best cuisine St. John's, Newfoundland, has to offer; from succulent blue mussels steamed in local beer and creamy cod au gratin to hearty moose stew and savory rabbit pie.

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.

From hearty lamb stew with root veggies to a seafood breakfast and cheesy toast, Andrew Zimmern explores the thrifty cuisine of Cardiff, Wales, that outlasted lean times to become modern, favorite fare.

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.

Andrew Zimmern dives into the culinary treasures of Italy's Amalfi Coast; he samples raw red mullet aboard a fishing boat, tastes years-old fish sauce, visits the Sistine Chapel of salumi, and tucks into Mamma Agata's cloud-like meatballs.

Naples may be the birthplace of pizza, but it's also the home to traditional dishes like flaky pastries stuffed with ricotta and dried fruit, and meaty ragu and stewed octopus.

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

Andrew visits Philadelphia and reveals its status as a cultural crossroads by making stops at Mexican, Indonesian and Israeli restaurants; finally, a trip to Philadelphia isn't complete without visiting the oldest Italian restaurant in America.

Andrew heads to Charleston, S.C., where his first order of business is paying a visit to the queen of soul food; he chows down on Gullah cuisine, a favorite among locals, and indulges in fresh seafood.

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.

From hearty lamb stew with root veggies to a seafood breakfast and cheesy toast, Andrew Zimmern explores the thrifty cuisine of Cardiff, Wales, that outlasted lean times to become modern, favorite fare.

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.

Andrew Zimmern dives into the culinary treasures of Italy's Amalfi Coast; he samples raw red mullet aboard a fishing boat, tastes years-old fish sauce, visits the Sistine Chapel of salumi, and tucks into Mamma Agata's cloud-like meatballs.

Naples may be the birthplace of pizza, but it's also the home to traditional dishes like flaky pastries stuffed with ricotta and dried fruit, and meaty ragu and stewed octopus.

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

Andrew visits Philadelphia and reveals its status as a cultural crossroads by making stops at Mexican, Indonesian and Israeli restaurants; finally, a trip to Philadelphia isn't complete without visiting the oldest Italian restaurant in America.

Andrew heads to Charleston, S.C., where his first order of business is paying a visit to the queen of soul food; he chows down on Gullah cuisine, a favorite among locals, and indulges in fresh seafood.

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

Cake artists, sugar artists and roller coaster designers join forces to capture the thrills of roller coasters in food art.

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

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

Andrew journeys through Belgium to retrace the steps of the soldiers who fought in the Battle of the Bulge, one of the bloodiest battles of World War II; along the way, he feasts on Belgian staples such as meatballs, French fries and even ostrich.

Andrew travels to Ho Chi Minh City, Vietnam and while hitting the city streets at night, he feasts on sucking snails and duck tongues and on the outskirts of town he hunts for rice field rats, and gets a taste of farm-raised porcupine.

Wrestling giant paiche fish; grilled coconut grubs and smoked jungle rodents; giant biting ants with a shaman.

Andrew Zimmern heads south to explore Louisiana's Cajun country; from blood sausage to chewy ginger cakes, seafood gumbo to wild hog heart, Andrew finds that Cajun country is rife with edible resources and French-inspired recipes from the past.

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

A whole lamb roasted slowly; grilled boar steaks; fried pig skins with smoky Mexican chocolate glaze.

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

Traditional Texas-style barbecue; pitmaster Travis Heim and his wife, Emma, the power couple behind the popular restaurant Heim Barbecue; Roger and Travis fill a giant steel rotisserie smoker with slabs of briskets.

Roger Mooking highlights 15 incredible dishes from around the U.S. that have one thing in common: they're all utterly unexpected and delightfully delicious. There's brisket kolaches, pizza wings, Calabrian pizza in a bowling alley and more.

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

Roger Mooking joins chefs in their own kitchens as they honor the traditions of comforting and flavorful soul food dishes; including ribs, catfish, barbecue, oxtail, pork chops and cornbread.

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

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

Casey's quest for America's best bites has taken him from coast to coast, and it's about time to induct the best BBQ into the "Man v. Food" Hall of Fame.

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

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.

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

Tony visits the ancient monuments, palazzos, cafes and markets in Venice.

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

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

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.

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

Tony visits the ancient monuments, palazzos, cafes and markets in Venice.

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

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

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Callie's Hot Little Biscuit for a cinnamon biscuit; Brown's Court Bakery for a peanut butter and sriracha croissant; Sweet Lulu's Bakery on Wheels for cake in a jar.

Treats that take classic desserts and give them a modern twist; shakedown ice cream parlor in San Francisco presents all the flavors of a German chocolate cake to enjoy in a drinkable way.

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.

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

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

Host Noah Cappe samples Southern hospitality on fairgrounds across the county; the carnival treats he finds are all infused with a down-home goodness that makes each bite taste like Southern sugar and spice.

The Circleville Pumpkin Show in Ohio, where pumpkin stars in treats like Pumpkin Chili Dogs and Fall Favorite Taffy; Southern favorites including True Grits and Banana Split Pudding Bites are at the North Carolina State Fair in Raleigh.

At the California Mid-Winter Fair and Fiesta, Noah samples a Korean twist on a French dip, a Diablo Dog, and the Supreme Samoa doughnut stack; the Henderson, Nev., St. Patrick's Day Festival has Blasted Irish Burgers and gold-infused Leprechaun Mac.

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

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.

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

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

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

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

Roger travels to Texas and Louisiana for classic Cajun cooking, including red beans and rice, and Cajun pig roast.

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

Roger visits two caterers in the South who specialize in live-fire cookouts; Argentinian grill master Mariano Cebrián in Chattanooga, Tenn.; Roger meets Chef Kristian Niemi of Honey River Catering in Columbia, S.C.

Roadside eatery in Connecticut with a 20-foot grill is used to cook lobster and clams.

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.

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.

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.

The appetizer basket features a sea creature and a pretty, colorful veggie; a ballpark snack throws the chefs a curveball in the entree round; chilies in the dessert basket make the judges happy.