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.

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.

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.

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.

Enjoying delicious food in Philadelphia; featuring pasta at Vetri; mashed potatoes at Parc; crepes at Creperie Beau Monde; Mexican tiramisu at Lolita; Philly cheesesteak at Tony Luke's; the Junkyard Special at Sarcone's Deli.

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.

On the fairground, Noah Cappe discovers some amazing pizzas, including a breakfast pizza in Georgia, an awesome pizza in a cone and a funnel cake pizza at the Florida State Fair.

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

Noah visits the Washington State Fair to sample the Swamp Burger and Redneck Sushi before savoring famous Fisher Scones; Noah visits the Tennessee State Fair for the Tennessee Whiskey Burger, Deep Fried PB and J, and the Candy Floss Burrito.

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.

Bursting with beauty and culinary icons of near mythical proportion, the Greek island of Santorini is home to tomato fritters, lamb fricassee and natural delicacies like grilled octopus.

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

Andrew explores Charlotte, N.C., a city where big banking meets blue-collar traditions; featuring barbecue, livermush, fried green tomatoes and other eats that are oozing Southern charm.

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

On the fairground, Noah Cappe discovers some amazing pizzas, including a breakfast pizza in Georgia, an awesome pizza in a cone and a funnel cake pizza at the Florida State Fair.

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

Noah visits the Washington State Fair to sample the Swamp Burger and Redneck Sushi before savoring famous Fisher Scones; Noah visits the Tennessee State Fair for the Tennessee Whiskey Burger, Deep Fried PB and J, and the Candy Floss Burrito.

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.

Bursting with beauty and culinary icons of near mythical proportion, the Greek island of Santorini is home to tomato fritters, lamb fricassee and natural delicacies like grilled octopus.

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

Andrew explores Charlotte, N.C., a city where big banking meets blue-collar traditions; featuring barbecue, livermush, fried green tomatoes and other eats that are oozing Southern charm.

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

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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Sweets by Chloe is a vegan bakeshop creating giant cookies and fudge cakes; Daly Pie in Brooklyn Heights has a pie loaded with peanut butter, chocolate hazelnut and potato chips; Brigadeiro Bakery has chocolate truffle-like confections.

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.

High-fashioned southern belle Grace is looking for an over-the-top cake, but her husband-to-be, Jeremy, wants to pay tribute to his late father by keeping it close to his country roots.

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

Mike and Miranda are planning a carnival-themed wedding, an homage to their first date, but the cake design is still undecided; Mike wants a cake heavy on thrill rides, while Miranda wants classic romance like a tunnel of love.

Geoff and Brittany's wedding is fast approaching and the couple still can't agree on their perfect cake; Geoff wants a nautical theme to match the riverfront setting, while Brittany is all about elegance.

Some Southern hospitality, with comfort food like fried chicken and peach cobbler, to soul food and sweet tea in Atlanta.

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

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

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

Michael Symon devours towering burgers piled with spicy Korean pork bulgogi and juicy pork belly pastrami; a modern-day sloppy joe is loaded with burnt brisket ends; lamb-chili tacos and cheesy shawarma nachos.

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.

In Lexington, Ky., a plump pork burger and smoked chicken wings; spicy fried chicken and waffles that are making the Cincinnati food scene soar; Caribbean-inspired rum-soaked ribs in New Orleans.

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

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.

From a giant BBQ stuffed baked potato at the Houston Livestock show, to a Forth Worth Tex Mex Burrito almost as big as the state itself, Noah discovers that everything is bigger, and yummier, in Texas.

Noah visits the Norfolk County Fair in Ontario, Canada and enjoys the Thanksgiving bowl and butter bacon poutine; the Columbia County Fair in S.C. serves gator nuggets with swamp sauce, the hog on a log and angel and devil dogs.

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.

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.

From a 14-pound mountain of nachos and a barbecue sandwich as mighty as the Mississippi to a two-pork punch of a breakfast burrito, these citywide franchises have gone off the chain.

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

John Henson kicks off the competition by revealing all the skeletons in his family's closet to inspire the eight bakers as they make scary skeleton desserts; the main heat is monster madness as the bakers conjure up monster-under-the-bed creations.

The bakers use fresh flavors and colorful decorations to bring old desserts back to life and impress the judges in the Day of the Dead main heat.

The six remaining bakers team up to create desserts that pay tribute to the iconic Addams Family; the wonderfully creepy family is honored with dead velvet cakes, and the judges determine who's spooky enough to move on to the next round.

John Henson's mummy issues inspire the challenge of crepe cakes, and judges decide on the creepiest; in the main heat, the five remaining bakers use classic fall ingredients to create jack-o'-lantern pies that are half scary and half sweet.

The remaining four bakers go digging to create terrifyingly tasty grave-robber desserts; for the main heat, it's a night at the cemetery as the competitors sculpt marbled tomb cakes to impress the judges.

Host John Henson instructs the three remaining bakers to construct a Ghostembouche, or ghostly version of a croquembouche tower; then they face the final challenge of creating a bleeding zombie cake for the judges.

The six remaining bakers team up to create desserts that pay tribute to the iconic Addams Family; the wonderfully creepy family is honored with dead velvet cakes, and the judges determine who's spooky enough to move on to the next round.

John Henson's mummy issues inspire the challenge of crepe cakes, and judges decide on the creepiest; in the main heat, the five remaining bakers use classic fall ingredients to create jack-o'-lantern pies that are half scary and half sweet.

The remaining four bakers go digging to create terrifyingly tasty grave-robber desserts; for the main heat, it's a night at the cemetery as the competitors sculpt marbled tomb cakes to impress the judges.

Host John Henson instructs the three remaining bakers to construct a Ghostembouche, or ghostly version of a croquembouche tower; then they face the final challenge of creating a bleeding zombie cake for the judges.

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

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

Ali visits Salt Lake City and begins with a zesty pound cake-inspired French toast; he fills up on a burger topped with fried guacamole; he then visits a biker bar that serves fried Mormon funeral potatoes and ends his day with a smoky chicken club.

Ali Khan starts his Omaha food adventure with breakfast from a fast made from scratch joint offering an egg boat with hash browns; for lunch, Ali has a housemade Reuben, and has pork ragu meatballs for dinner.

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Ali Khan discovers a variety of Austin food fare; migas tacos at a popular roadside stop; authentic Texas barbecue; a bayou experience right out of MawMaw's recipe book.

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

Ali Khan tries fried chicken, biscuits, eggs and bacon for breakfast; sampling an Italian beef sandwich for lunch; trying a chocolate almond croissant; enjoying gourmet mac and cheese.

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 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.

Roger Mooking skips straight to the sweets as he dives headlong into the 15 best desserts offered in the United States; from the rich and chocolatey to the fruity and flavorful, Roger's getting down on all the most decadent meal-end treats.

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

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

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.

Pork shoulder with spices; carne adovada; carnitas.

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

From double-decibel fried beef ribs in Atlanta to a loud-and-proud peanut butter burger in Las Vegas, these joints are making delicious noise with some of the crunchiest eats across the country.

From a triple-wide Cajun country pork chop to a sky-high stack of piggy perfection, there's almost too much pork to fit on a fork at these dining destinations.

Next-level backyard cookout classics include a loaded picnic dog, truffle beer can chicken, a whole lobster Cajun seafood boil, superstacked barbecue sandwiches, burgers, wings and more.

Geoffrey Zakarian and Alex Guarnaschelli vs. Spike Mendelsohn and Marcel Vigneron in a trick-or-treat battle.

It's the Chairman's special grill battle, and chef Victoria Blamey has a beef with "Iron Chef" Stephanie Izard; judges Anthony Anderson and Judy Joo decide which chef makes the grade.

Chef Erik Battes, a fruit of Iron Chef Morimoto's culinary tree, applies modern takes to an ancient ingredient in a battle against Iron Chef Stephanie Izard; Michael Voltaggio and Ching-He Huang determine the winner of the competition.

Coastal Californian chef Ari Taymor rides a wave of success into Kitchen Stadium and immediately gets to the root of the matter against Iron Chef Geoffrey Zakarian; judges Leslie Bargar Suter and Dr. Woo will determine the winner.

Seattle chef Carolynn Spence brings her Pacific Northwest cuisine into Kitchen Stadium to battle Iron Chef Jose Garces; Marcel Vigneron and Lesley Bargar Suter judge the crustaceous battle.

Chef Erik Battes, a fruit of Iron Chef Morimoto's culinary tree, applies modern takes to an ancient ingredient in a battle against Iron Chef Stephanie Izard; Michael Voltaggio and Ching-He Huang determine the winner of the competition.

Chef Fernando Darin brings his international flair to his culinary contest with Iron Chef Geoffrey Zakarian; Anya Fernald and Lolis Eric Elie determine if either chef chokes.

Coastal Californian chef Ari Taymor rides a wave of success into Kitchen Stadium and immediately gets to the root of the matter against Iron Chef Geoffrey Zakarian; judges Leslie Bargar Suter and Dr. Woo will determine the winner.

Seattle chef Carolynn Spence brings her Pacific Northwest cuisine into Kitchen Stadium to battle Iron Chef Jose Garces; Marcel Vigneron and Lesley Bargar Suter judge the crustaceous battle.

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The most unique eats between a bun.

A Mexican brunch in Boulder, Colo.; how one chef in New York is really breaking the mold; small delicacies in Washington D.C.; a grocery store-turned Mexican food hot spot.

Restaurants offer comfort foods.

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 traditional eastern-European cuisine on its head.

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.

A gastronomical weekend in California wine country.

Sandra Lee challenges three chefs to create gingerbread masterpieces in honor of the 30th anniversary of "Beetlejuice;" the judges are joined by guest judge Elvira, Mistress of the Dark, to determine who will advance to the finale.

Sandra Lee tasks three chefs with creating a haunted theme park in gingerbread form; cake designer Barbarann Kym joins judges Jason Smith and Jamika Pessoa to determine who will advance to the finale and take home the $25,000 grand prize.

Sandra Lee challenges three talented chefs to create a Halloween party for the ghosts, ghouls and many other stars of the frightful holiday; chef and restauranteur Raffaele Ronca joins judges Jason Smith and Jamika Pessoa.

Three winners return to compete in the finale as each chef must create the ultimate haunted house out of gingerbread if they want to take home the $25,000 grand prize; judges Jamika Pessoa and Jason Smith are joined by special Halloween fans.

Andrew dives into the adventurous city of Zagreb in Croatia; the city's cuisine has a meat-focused menu and celebrates iconic dishes.

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

Switzerland's most famous foods from warm, gooey fondue to Swiss chocolate made with a modern twist in Zurich.

Andrew Zimmern highlights Stockholm's herring and traditional Swedish foods, such as pea soup and pancakes, Jansson's temptation, and cinnamon rolls topped with crunchy pearl sugar.

Andrew scopes out the creative, rustic comfort dishes of Quebec City, Canada; influenced by French and English settlers, the city is full of old world charm, late-night diners, hearty food and plenty of maple syrup.

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

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

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

Casey Webb's appetizing adventures take him to Hoboken, N.J.; he munches on homemade mozzarella, takes a bite out of a bagel behemoth and comes face-to-face with a slice of pure fire.

Casey'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.

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.

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.

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

Noah 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.

Hot and spicy dishes that give a little sweet, a little savory and a whole lot of spice.

Eddie Jackson shares home-cooked meals that are packed with locally grown vegetables.

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 tasty trek brings him to Manhattan for historic pizza-by-the-slice, a transcendent take on an Old World baked good and over five pounds of undefeated dessert in the Giant Ice Cream Scoop Challenge.

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.

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.

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

Noah 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.

Hot and spicy dishes that give a little sweet, a little savory and a whole lot of spice.

Eddie Jackson shares home-cooked meals that are packed with locally grown vegetables.

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 tasty trek brings him to Manhattan for historic pizza-by-the-slice, a transcendent take on an Old World baked good and over five pounds of undefeated dessert in the Giant Ice Cream Scoop Challenge.

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Michael Symon is all about pork as he fires up the grill for a pork porterhouse, sausage-stuffed peppers, pancetta-loaded greens and a smoky cocktail.

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.

Only Michael Symon would think to make moussaka on the grill, taking the Mediterranean casserole layered with meat, veggies and cheese sauce outside; Liz creates a complementary side dish of grilled and steamed artichokes.

Michael makes his 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.

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

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

Pot roast; negroni; ground polenta.

Mom's best recipes and memories are shared.

In Cleveland, classic sweets are combined to make a dessert burger; in Brooklyn, an old school Jewish deli blended with traditional Canadian-style dirty fries; in Nashville, creamy mac and cheese and pulled pork.

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

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

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

BBQ baked potatoes; fries topped with lobster; double Decker colossal grilled cheese; ice cream sundae with funnel cake.

At the Kansas State Fair; chicken wings get a fair-friendly treatment at the Oklahoma State Fair.

Knock-out fruity feasts at the Florida Strawberry Festival in Plant City; Strawberry French Toast Burger and slurps the Way Better Strawberry Shake; Maryland's Towsontown Spring Festival; a Poppin' Lobster Dog; Japanese street food.

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.

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.

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

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

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

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

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

Casey Webb'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.

Andrew digs in to Puglia, a coastal region in the heel of Italy's boot; Puglia's simple but stunning dishes include orecchiette pasta, grilled octopus and stuffed pasticiotti pastries.

Andrew explores the kaiseki multicourse meal and the comfort food obanzai of Kyoto, Japan.

Andrew heads to Hawaii's Big Island to take in its laid-back cuisine, from ancient traditions like lau lau and opakapaka fish to new traditions like the loco moco and huli chicken.

Andrew highlights the iconic British dishes and ethnically diverse foods that have put London on the culinary map, from humble shepherd's pie and posh beef Wellington to sizzling seekh kebabs and smoky Jamaican jerk chicken.

Andrew Zimmern highlights the local favorites in central New York, finding beef and veal sausages at one of America's oldest hot dog stands, half-moon cookies that predate New York City's iconic black and white cookie and more.

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

Andrew Zimmern eats his way through the Southern BBQ Trail; dry-aged brisket in Atlanta; liver nip dumplings in South Carolina; raccoon hash in Hull, Georgia.

Andrew Zimmern sinks his teeth into the foods that have sustained soldiers and civilians since the lean times of the Civil War and shaped a region's cuisine, from barbecued raccoon and squirrel stew to tooth-cracking hard tack.

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

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.

Andrew heads to Pittsburgh where new restaurants are building on old culinary traditions; he tries a vegan twist on pierogies, checks out the newest wave of local chef talent at the Smallman Galley and indulges in classic dishes from Spain.

In Queens, N.Y., Andrew dines on cuisine from around the world; hedigs into a monster Mexican sandwich, samples some of New York's best Egyptian cuisine and feasts on Argentine meats and authentic Taiwanese fare.

Andrew Zimmern highlights the local favorites in central New York, finding beef and veal sausages at one of America's oldest hot dog stands, half-moon cookies that predate New York City's iconic black and white cookie and more.

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

Andrew Zimmern eats his way through the Southern BBQ Trail; dry-aged brisket in Atlanta; liver nip dumplings in South Carolina; raccoon hash in Hull, Georgia.

Andrew Zimmern sinks his teeth into the foods that have sustained soldiers and civilians since the lean times of the Civil War and shaped a region's cuisine, from barbecued raccoon and squirrel stew to tooth-cracking hard tack.

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

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.

Andrew heads to Pittsburgh where new restaurants are building on old culinary traditions; he tries a vegan twist on pierogies, checks out the newest wave of local chef talent at the Smallman Galley and indulges in classic dishes from Spain.

In Queens, N.Y., Andrew dines on cuisine from around the world; hedigs into a monster Mexican sandwich, samples some of New York's best Egyptian cuisine and feasts on Argentine meats and authentic Taiwanese fare.

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An authentic ramen house in Austin, Texas; a gastropub in Miami serves Asian-inspired pork; traditional Thai food; brunch favorites are transformed into an Asian noodle dishes in Brooklyn.

Krescendo's Finoccio Flower Power Pizza; Court Street Grocers' deli sandwich; La Vara's Spanish food; Pies-n-Thighs' fried chicken.

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

Cake artists, icing artists and entertainers come together to create culinary works that embody the fun and adventure of video games.

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

Andrew finds out if it is food that keeps Detroit's motor running. Andrew visits Motown and gets revved up about tasting some of the city's food, including iconic soul food and lamb brain sandwiches, in the heart of Arab America.

Andrew Zimmern sets off on historic Route 66, where he tries ranch dressing soda, judges a calf fry cook-off and dines at some of the most iconic diners along the world-famous highway; quail stew, onion burgers and ox tail.

Andrew Zimmern cruises up the most scenic highway in America on a seafood-sampling adventure; hagfish fishing in the Pacific, eating the slimy reproductive organs of sea urchins and foraging for juicy gooseneck barnacles.

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.

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.

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

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

Roger visits a campground with an outdoor kitchen where a feast of lobsters, steamers, mussels and corn is prepared; a family-run lobster pound boils thousands of pounds of lobster over a wood fire; cracking lobsters; lobster salad sandwich.

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.

Roger Mooking explores cheesy dishes across the U.S.; French, Italian, Mexican and American cheesy classics and innovations are on display.

From seafood and beef to pork and cheese, Roger Mooking scours the country in search of the 12 best fried food dishes; learning secrets for bringing heat, oil and food together in holy fried matrimony.

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

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

Adam Richman visits the Windy City to chow down on overstuffed sandwiches, Italian beef sandwiches, and Chi-town-style deep-dish pizza.

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

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

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

Casey Webb ventures to beautiful Boise, Idaho, for a sushi and soup challenge so diabolically spicy, it goes by the name of Demon's Delight.

Casey Webb travels to Seattle where he climbs a Mount Fuji-sized burger and takes on seven terrifyingly spicy Buffalo wings that have defeated over 5,000 challengers.

Tony samples local cuisine and explores the Caribbean lifestyle.

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

Eating Spanish dishes including Jamon iberico and ox tails.

Casey Webb ventures to beautiful Boise, Idaho, for a sushi and soup challenge so diabolically spicy, it goes by the name of Demon's Delight.

Casey Webb travels to Seattle where he climbs a Mount Fuji-sized burger and takes on seven terrifyingly spicy Buffalo wings that have defeated over 5,000 challengers.

Tony samples local cuisine and explores the Caribbean lifestyle.

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

Eating Spanish dishes including Jamon iberico and ox tails.

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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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.

The best breakfast sweets from around the country.

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

An exploration into all that Chicago has to offer, in places such as Salted Caramel, Lovely Bakeshop and Southport Grocery and Café.

Madeover marshmallows; pie bars and decadent layered cakes.

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

Noah gets lucky in Illinois with the Horseshoe Sandwich, and gets hot for Buffalo Chicken Pizza in New York.

Noah Cappe enjoys the snacks at the State Fair Meadowlands in New Jersey, including the big dill stick, cheeseburger mofongo and a bacon chocolate churro; he tries surf and turf at RiverRink Fest Philadelphia and pizza dippers in medieval Oklahoma.

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.

Delaware State Fair; shrimp dog; "Crabtastic Po' Boy"; Apple Scrapple burger; deep-fried Key lime pie.

Noah Cappe tackles doughy delights at the state fair of Texas in Dallas, starting with the Dallas Hot, then the latest take on the classic carnival corndog.

Noah Cappe starts his journey out west to the Arizona State Fair; a beautifully grilled burger packed with flamin' hot cheese puffs; a Watermelon Taco.

Andrew finds out that some of the best foods in LA are hiding deep inside city neighborhoods; pig head tamales; steamed chicken embryo.

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.

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

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

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

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

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

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

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

Brad Smith hosts as the baking teams take some big risks creating cakes that feature thrill-seeking monsters and daring demons for judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

The teams slug it out, creating cakes with colossal creepy crawlies.

It's prom night at Camp Devil's Food Lake, and host John Henson puts the six remaining bakers in charge of the party snacks; a tsunami of terror claims one more victim from the competition with help from Stephanie Boswell, Carla Hall and Zac Young.

Five talented bakers have survived the Camp Devil's Food Lake killer; John Henson challenges them to make patterned roll cakes and frightening fault line cakes to impress judges Stephanie Boswell, Carla Hall and Zac Young.

John Henson challenges the four finalists to bake using a hated ingredient; the final three bakers battle it out for $25,000 and the title of Halloween Baking Champion.

It's prom night at Camp Devil's Food Lake, and host John Henson puts the six remaining bakers in charge of the party snacks; a tsunami of terror claims one more victim from the competition with help from Stephanie Boswell, Carla Hall and Zac Young.

Five talented bakers have survived the Camp Devil's Food Lake killer; John Henson challenges them to make patterned roll cakes and frightening fault line cakes to impress judges Stephanie Boswell, Carla Hall and Zac Young.

John Henson challenges the four finalists to bake using a hated ingredient; the final three bakers battle it out for $25,000 and the title of Halloween Baking Champion.

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Food Network stars reveal their favorite foods, and talk about what's on their plates when they aren't the ones behind the stove.

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

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.

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.

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

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

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

Casey Webb swings into Sacramento, Calif., for three gold-standard meals from the Golden State; a perfectly fried Chinese-American chicken, a savory waffle stack and a school's worth of raw fish and rice in a five-round sushi challenge.

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

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

Casey Webb 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.

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 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 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.

The filmmakers feature perfect food pairings, from savory dishes to delicious desserts, that tantalize the taste buds.

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.

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.

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.

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.

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.

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

Alton Brown loses control over a jewel of deliciousness in Los Angeles; Alex Guarnaschelli raves about a classic Middle Eastern delight in New Orleans; Monti Carlo finds meat-pie perfection in Phoenix.

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.

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

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

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.

Andrew goes on a gastronomic tour of Las Vegas, from quail breast stuffed with foie gras and mouthwatering Waygu steaks to classic veal Parmigiana and tantalizing Thai.

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

Andrew Zimmern reminisces about the amazing noodle dishes he has devoured on Delicious Destinations, from Beijing's zha jiang mian to Italy's trofie al pesto and many more in between.

Korean tacos and the LA street dog in Los Angeles, California, with a stardom cuisine and edible icons.

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.

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

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

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.

Andrew goes on a gastronomic tour of Las Vegas, from quail breast stuffed with foie gras and mouthwatering Waygu steaks to classic veal Parmigiana and tantalizing Thai.

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

Andrew Zimmern reminisces about the amazing noodle dishes he has devoured on Delicious Destinations, from Beijing's zha jiang mian to Italy's trofie al pesto and many more in between.

Korean tacos and the LA street dog in Los Angeles, California, with a stardom cuisine and edible icons.

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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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.

Skylar is about to celebrate her 16th birthday, but has a very different idea of the perfect cake than her mom, Donna, who wants to bring plenty of bling, while Skylar wants to leave the sparkle and shine far behind.

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.

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

Peppery boudin sausage, cayenne-spiked crawfish, iconic gumbo and crispy-fried frog legs in Louisiana's Cajun country.

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.

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

Andrew digs into the culinary treasures of Uruguay's capital city, Montevideo; he explores this meaty Mecca by highlighting slow-cooked Asado meats, thin-sliced steak sandwiches called chivitos and breaded and fried beef.

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.

Michael Symon is joined by Michael Strahan at their favorite New York City burger spot; they dine on meatball sliders, succulent St. Louis style ribs, pastrami-topped pizza and authentic barbecue; Michael gets a Two-Step lesson.

Michael and TV star Billy Gardell compare a famous old-fashioned chili burger with an imaginative contemporary take; swing through the city's Koreatown for table-side barbecue; tour a downtown brewery where they have a bar games faceoff.

Michael Symon and the winner of "Worst Cooks in America: Celebrity Edition," Jenni "JWoww" Farley, team up to tackle classic barbecue, fresh farmhouse burgers and microbrews; one of the area's best-known chefs gives his take on the local cuisine.

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

Pulled Pork Donut in Ohio and Calabash Flounder in North Carolina.

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.

Noah Cappe investigates the Great American Foodie Fest in Nevada and gets lucky with some monster meat meals like the Katsu Curry Sandwich; at the Kittitas County Fair in Washington, Noah goes local with the Beefalo Burger and Hucklepeach Donuts.

A food paradise in Miami; a papita-topped Cuban street food favorite; a pepper-packed burger that brings the heat; bold burritos; decadent macaroni and cheese.

The 10 competitors get their first challenge: haunted house cakes and play the dagger game for the chance at a key reward.

Carla Hall challenges the nine competitors to create Halloween candy croquembouche and incorporate an illusion; judges Stephanie Boswell and Zac Young decide which competitors' creation earns the win.

For a vampire party, Carla Hall asks the eight remaining bakers to team up and create desserts to satisfy some bloodsuckers.

The seven remaining bakers enter the creepy nursery; Carla Hall challenges the competitors to bake 3-D demon doll cakes with a diabolically assigned flavor.

In the devil's den, Carla Hall challenges the six remaining bakers to conjure up a devilish dessert using ingredients, such as sauerkraut, beets, tamarind paste and canned tomato soup.

Carla Hall invites the five remaining bakers to a party in the haunted ballroom, where they must create impressive costume cakes for a spot in the finale.

The final four bakers make severed limb cakes and floating cakes.

In the devil's den, Carla Hall challenges the six remaining bakers to conjure up a devilish dessert using ingredients, such as sauerkraut, beets, tamarind paste and canned tomato soup.

Carla Hall invites the five remaining bakers to a party in the haunted ballroom, where they must create impressive costume cakes for a spot in the finale.

The final four bakers make severed limb cakes and floating cakes.

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Ali visits Grand Rapids and samples a twilight French toast with creamy anglaise sauce; for lunch, Ali enjoys a juicy pork torta de jamon and snacks on spicy Moroccan chicken wings; a double-patty blue cheese-stuffed burger.

Ali starts his day in Des Moines with crisp and cheesy breakfast nachos, then has a roasted chicken lunch with mashed potatoes and onion rings before snacking on a Napoleon and finishes with a dinner of seafood stew.

Ali savors empanadas for breakfast in Miami; mahi mahi sandwiches and a fisherman's stew for lunch; a Latin-Middle-Eastern-American fusion bowl for dinner.

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

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

Ali Khan visits Pittsburgh for some cheesy pancakes and takes on a sub that might blow the classic Philly cheesesteak out of the water; Ali discovers the secrets to Pittsburgh's best pretzels and ends the day at one of the city's hottest new spots.

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.

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 tastiest chicken, beef, alligator, lobster and more; together, they'll prepare the flame, season the food and reveal all the secrets for the best grilled foods in the country.

Three hundred pounds of fish are nailed to oak boards and cooked around a ring of coals; Mexican dishes include goat barbacoa and masita.

Traditional Hawaiian imu; smoker built from a cargo container, airplane food cart, and computer fan.

A Miami chef shows Roger a unique rig he built himself that allows him to roast, grill and saute over hot coals; Roger helps him grill juicy pork packed with adobo-inspired flavors and prepare a seafood-studded paella in a party-sized pan.

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.

Great grub gets even better when it's dipped, drenched or dunked; the picks include elevated grilled cheeses and super sauces, a flaming hot burger, breakfast corn dogs, a super sundae, a French dip and queso-drenched everything.

From monster sushi rolls and a five-layer pizza cake to Texas-sized cinnamon rolls and a towering pancake sundae, dining hot spots burst at the seams with titanic treats.

The most stacked, loaded, saucy and succulent sandwiches around, from whiskey-and-foie gras decadence to a macaroni and cheese bun.

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

The tastiest spots under the Golden State's sun, including beach bites on the central coast, authentic Italian in Mammoth and some of the juiciest burgers in Southern California.

Host Mason Zeglen heads to the beach to challenge two local chefs to trade restaurants and cook a meal in each other's kitchen.

Spicy burgers from hell, chicken fried steak and a 72-oz. steak challenge in Amarillo, Texas; the meat capital of the world.