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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.

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.

Nothing's better than a little batter and hot oil; Eddie Jackson tracks down the crunchiest, most-delectable deep-fried foods that will put any food lover in a total frenzy.

Eddie Jackson hits a home run with his picks for the best game day foods; with these delicious dishes, everyone's a winner.

Jane in Montreal's tribute to the city's bagels; pizzas baked in a wood-burning, rotating oven; a Chicago pizza shop with only three pizzas; Neapolitan-style pizza.

The most unique delis.

Noah Cappe heads to the Vermont Maple Festival to dine on maple-infused carnival offerings; he celebrates the Mardi Gras Po'boy at the Great American Foodie Fest in Las Vegas and the stacked spam burger at the Riverside County Fair in Indio, Calif.

Noah Cappe 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.

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.

Texas State Fair in Dallas; bacon-tilla; chicken-fried lobster; carrot cake roly; deep-fried sweet potato pie; Oakland County Fair in Davisburg, Mich.

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

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

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

Andrew Zimmern finds out that in Virginia, people aren't afraid to shake up tradition when it comes to food.

Roger is in Austin and helps Banger's Sausage House and Beer Garden pitmaster Ted Prater season a whole hog and smoke it for 10 hours for Carolina-style sandwiches; Roger and Pieter Sypesteyn stuff a wild hog.

North Carolina-style smoked whole hog in po' boy sandwiches; smoked buffalo chicken wings; sausages, tasso, pork belly, turkey wings and drumsticks; a family recipe for Cajun brown gravy.

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

Smoke signals lead Roger to two popular food trucks in Texas that serve delicious ethnic eats; Roger meets pitmaster Trey Sánchez of Vaqueros Bar-B-Q and Justin and Lakana Trubiana of DEE DEE.

Cupcake makers challenge to have their creation presented at the Festival of Arts.

To impress judges Ron Ben-Israel, Eddie Jackson, and Danni Rose, host Brad Smith asks the baking teams to capture the cuteness of Santa, Mrs. Claus, and the reindeer when they were just tiny toddlers tottering around the North Pole.

Brad challenges the baking teams to serve up some cool cakes for judges Ron Ben-Israel, Eddie Jackson, and Danni Rose, featuring skiing snowmen, playful penguins, and other snow-loving folks, keeping it frosty and fun in a winter wonderland.

Dinosaurs love a bit of festive cheer; Brad Smith welcomes back three teams of returning champions who seek another win as they serve up some jolly Jurassic cakes for judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

The holidays are a time for artistry and decorations, so for the pre-heat, inflatable holiday decorations inspire the six bakers' cute cream puff displays; in the main heat, the bakers dazzle the judges with delicious hand-painted eggnog cakes.

Five bakers have to update traditional rugelach with unexpected new flavors like cardamom, grapefruit, guava paste, peanut butter or chai; the judges are craving their favorite ingredients in the form of a light and creamy tiramisu in the main heat.

In the pre-heat, bakers have to combine common pantry ingredients like balsamic vinegar, potato chips, oatmeal, red wine and olive oil in a new version of a classic holiday dessert; the bakers must use two key fruitcake components in a new dessert.

Three final bakers must create a beautiful edible holiday ornament display in the pre-heat; for the final main heat, the bakers must create a cake that is decorated like a gift on the outside and reveals a surprise inside when sliced.

The holidays are a time for artistry and decorations, so for the pre-heat, inflatable holiday decorations inspire the six bakers' cute cream puff displays; in the main heat, the bakers dazzle the judges with delicious hand-painted eggnog cakes.

Five bakers have to update traditional rugelach with unexpected new flavors like cardamom, grapefruit, guava paste, peanut butter or chai; the judges are craving their favorite ingredients in the form of a light and creamy tiramisu in the main heat.

In the pre-heat, bakers have to combine common pantry ingredients like balsamic vinegar, potato chips, oatmeal, red wine and olive oil in a new version of a classic holiday dessert; the bakers must use two key fruitcake components in a new dessert.

Three final bakers must create a beautiful edible holiday ornament display in the pre-heat; for the final main heat, the bakers must create a cake that is decorated like a gift on the outside and reveals a surprise inside when sliced.

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Beau MacMillan's unforgettable gnocchi in San Diego, Tregaye Fraser casts her vote for a one-of-a-kind gourmet burger in Atlanta and Martha Stewart celebrates with the most exquisite salmon in New York.

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

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

Orange Spiced Crumb Cake; citrus blueberry salad with minted sugar; creamy scrambled eggs with dill havarti; country ham and toasted croutons; sweet potato hash browns with green onion vinaigrette; wine fruit sparkler bar.

Baked eggs with prosciutto; candied tomatoes and herb parmesan cream; chocolate covered berries; grapefruit mojito; dirty almond chai-style latte.

Frittata di Pane with broccoli rabe; blueberry-lemon bread pudding muffins; apple & brie panini; chamomile cocktail.

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

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

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.

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

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

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.

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.

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.

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.

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.

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.

Noah samples seven berry sweet dishes; he discovers that berries are good on everything from savory Strawberry Arugula Pizza to the perfectly named Strawberry Waffle Bomb.

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

Hoggetown Medieval Faire in Gainesville, Fla.; smoked bison burger and the wild boar leg; Rodeo Austin for some weird treats like Armadillo Eggs, Cookie Dough Dream and a road trip to deliciousness called the I-35 Chili Jar.

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 is in Seville, Spain, enjoying long nights of communal drinking and eating cured Iberico ham, gazpacho and serranito pork sandwiches.

Andrew Zimmern travels to the colorful Moroccan city of Fez.; considered Morocco's spiritual and cultural capital, it's the perfect place to experience North Africa.

Andrew explores India's capital, Delhi, where he samples tandoori chicken, goat kebabs and samosas.

Andrew spotlights Goa, a former Portuguese colony and lush tropical paradise on the western coast of India, where the seaside city's local cuisine, including prawn curry, Portuguese chorizo and pork vindaloo, is influenced by many different cultures.

Noah samples seven berry sweet dishes; he discovers that berries are good on everything from savory Strawberry Arugula Pizza to the perfectly named Strawberry Waffle Bomb.

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

Hoggetown Medieval Faire in Gainesville, Fla.; smoked bison burger and the wild boar leg; Rodeo Austin for some weird treats like Armadillo Eggs, Cookie Dough Dream and a road trip to deliciousness called the I-35 Chili Jar.

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 is in Seville, Spain, enjoying long nights of communal drinking and eating cured Iberico ham, gazpacho and serranito pork sandwiches.

Andrew Zimmern travels to the colorful Moroccan city of Fez.; considered Morocco's spiritual and cultural capital, it's the perfect place to experience North Africa.

Andrew explores India's capital, Delhi, where he samples tandoori chicken, goat kebabs and samosas.

Andrew spotlights Goa, a former Portuguese colony and lush tropical paradise on the western coast of India, where the seaside city's local cuisine, including prawn curry, Portuguese chorizo and pork vindaloo, is influenced by many different cultures.

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Online crime is growing, and the things you do every day-like shopping and banking-put you at risk. Learn how Aura can help you and your family stay one step ahead of the predators.

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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 visit to great getaways where the food is just as worthy of the trip as the lodging itself.

A pulled pork PBLT and squash dumplings; an outdoor food market with a bevy of satisfying BBQ and biscuits; a spicy Asian fare.

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

Mrs. Peters Smokehouse, a smoked fish institution thriving in Jensen Beach, Fla., since 1958; giant 100-year-old oven smoking hundreds of pounds of fish, some of which will be used in a special seafood chowder, in Loxahatchee, Fla.

Roger Mooking heads to the South to visit two family-run barbecue joints that have been passing down recipes for generations; barbecue chops; briskets and pork butts.

Andrew highlights North Carolina's Outer Banks region; North Carolina's Outer Bank serves up dishes like blue crab, Hatteras clam chowder and baked oysters.

Andrew explores Harlem, a neighborhood with a diverse cross-section of cultures; Andrew highlights its colorful restaurants offering soul food, Caribbean classics and the national dish of Senegal.

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 discovers the French and German cuisine of Alsace, France; bursting with rustic flavors and made from farm-fresh local ingredients, the region's specialities range from choucroute garnie to world-renowned foie gras.

Andrew Zimmern uncovers the boardwalk indulgences of the Jersey Shore; from sticky-sweet saltwater taffy to slices of tomato pie and Italian subs, the Jersey Shore's culinary scene is a carnival for the taste buds.

Andrew Zimmern highlights coastal cuisine in Cape Cod, Mass.; from fried clams and fresh-caught cod to clambakes and cranberry bog ice cream, the Massachusetts peninsula's culinary scene is cause for summertime celebration.

In Baton Rouge, La., chef Jay Ducote, introduces a French and Cajun-inspired burger; in St. Louis, toasted ravioli stuffed with burnt ends; in Austin, Texas, a gigantic peach-glazed pork chop and peanut butter mousse pie.

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.

A Cleveland brewery that revolutionizes pub fare with decadent confit chicken wings in chipotle-maple glaze; brisket, bacon and ham on top of a four-cut blended steak patty.

Michael Symon chooses from over 400,000 topping combinations to create his own meaty masterpiece; pork buns in Columbus, Ohio; a roasted onion stuffed with smoked pork and brisket.

Noah stuffs himself with stuffed foods; from spicy Southern stuffed peppers to a sweet cherry-stuffed dessert, Noah indulges in some of the best stuffed sensations North America has to offer.

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.

Jesse Palmer asks the 10 bakers to highlight a nut or seed in a holiday dessert; then, the competitors must use a fundamental holiday ingredient in unseasonable desserts, like icebox cakes or fruit tarts.

Host Jesse Palmer asks the nine bakers to make holiday cookie-topped mini pies; the competitors celebrate fall with flavor combos; pumpkin-cider and chestnut-chocolate in cream pies; lattice pies.

The challenge for the eight bakers is to turn breakfast items into Thanksgiving desserts; Friendsgiving potluck-inspired desserts are made to impress judges Nancy Fuller, Duff Goldman and Carla Hall.

Host Jesse Palmer gives the seven bakers advent calendars filled with chocolate to inspire them to make desserts with a surprise inside. Then, for the main heat, the competitors must bake one delicious cheesecake with three different flavors.

Jesse Palmer challenges the competitors to work in teams to create a twist on traditional Hanukkah jelly doughnuts; the bakers get creative with holiday decorated upside-down cakes to satisfy the judges.

Host Jesse Palmer asks the five bakers to create an over-the-top version of a holiday trifle. Then, the classics continue in the main heat when the competitors make the ultimate Charlotte royale for judges Nancy Fuller, Duff Goldman and Carla Hall.

Jesse Palmer kicks things off by asking the final four competitors to create a holiday macaron tower. In the main heat, the bakers must feature an assigned icing style -- marzipan, buttercream or mirror glaze -- in a stunning cake to win $25,000.

Jesse Palmer challenges the competitors to work in teams to create a twist on traditional Hanukkah jelly doughnuts; the bakers get creative with holiday decorated upside-down cakes to satisfy the judges.

Host Jesse Palmer asks the five bakers to create an over-the-top version of a holiday trifle. Then, the classics continue in the main heat when the competitors make the ultimate Charlotte royale for judges Nancy Fuller, Duff Goldman and Carla Hall.

Jesse Palmer kicks things off by asking the final four competitors to create a holiday macaron tower. In the main heat, the bakers must feature an assigned icing style -- marzipan, buttercream or mirror glaze -- in a stunning cake to win $25,000.

Even if YOU do everything right to protect yourself, company and institutional data breaches are out of your control. Nearly 1 out of 4 US consumers have been a victim of identity theft. Find out how LifeLock can help protect your identity.

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Ali Khan visits Athens, Ga.; he grabs sweet and sticky Georgia peach french toast; a delicious bowl of authentic Mexican posole; a snack that's part doughnut and part biscuit; Ali wraps up the day with a visit to hometown band R.E.

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 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.

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

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

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

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

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

Roger helps roast whole young goats on asado crosses, hang sweet tea-brined Cornish hens and steam whole red snappers stuffed with aromatics.

Roger Mooking cruises the Florida coastline looking for two fiery cookouts that bring the heat; he visits chef Marcel Vizcarra, owner of modern Peruvian eatery Llama Restaurant in St. Augustine, Fla., to check out an ancient Peruvian-style pit roast.

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 an entire Thanksgiving dinner stuffed into a pie to the Texas-sized Pumpecapple, these friendly shops across the United States are finding many ways to fill a pie crust.

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.

From authentic tacos and first-class pizza to succulent seafood paella and beer-can chicken, these dishes all come with a side of great weather, breathtaking scenery and the laid-back vibes of the Golden State.

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

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

Chef Ashley Christensen battles Iron Chef Bobby Flay.

Chef Jet Tila holds the Guinness World Record for the world's largest stir fry.

Jason Knibb challenges chef Flay in a seafood showdown.

Chef Roger Mooking goes against Iron Chef Symon in the Kitchen Stadium.

Chef Ashley Christensen battles Iron Chef Bobby Flay.

Chef Jet Tila holds the Guinness World Record for the world's largest stir fry.

Jason Knibb challenges chef Flay in a seafood showdown.

Chef Roger Mooking goes against Iron Chef Symon in the Kitchen Stadium.

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Operation Smile: transforming lives and bringing smiles to children around the world.

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Help American Humane Society's Pups4Patriots program provide life-saving service dogs to veterans in need.

Even if YOU do everything right to protect yourself, company and institutional data breaches are out of your control. Nearly 1 out of 4 US consumers have been a victim of identity theft. Find out how LifeLock can help protect your identity.

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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.

Feast at a Portland farm to table legend; dive into the most unique lobster rolls; stay at a resort serving innovative fare.

A pulled pork PBLT and squash dumplings; an outdoor food market with a bevy of satisfying BBQ and biscuits; a spicy Asian fare.

Spanish twists; Italian classics; modern Israeli fare; seasonal American food.

Five teams of master cake and sugar artists create what happens when all the Thanksgiving turkeys decide to make a break for it.

The five teams show the judges what happens when too much holiday magic happens and newly minted toys come alive, escape from their boxes and go crazy.

Raven-Symone challenges the four remaining teams of master cake and sugar artists to imagine the most romantic wedding the world has ever seen at the North Pole; judges Shinmin Li and Erin Acevedo decide which team will go home with $25,000.

The four remaining teams of cake and sugar artists must create the most bizarre visions of a Christmas party in the animal kingdom.

A towering torta served on a shovel, a super stack of pancakes, softball-sized meatballs, plenty of pastrami and more.

A super excursion to find the stuff of sandwich dreams, from gooey butter cake ice cream sandwiches to an overstuffed Italian hoagie.

Andrew Zimmern explores the signature dishes of Tahiti; he samples everything from Polynesian ceviche to freshwater shrimp coated in a sweet, coconut curry sauce.

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.

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

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

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

Casey Webb's culinary crusade carries him to California's famous wine country for a boozy bird, a bagel bonanza and a big, bad four-pound burrito in the Muy Macho Burrito Challenge.

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

Noah heads to Vancouver to sample Canadian Poutine Stuffed Burger, Jerk Chicken Dumplings, and the Donuccino; Noah visits the Fryeburg Fair in Maine, where he tries the Pig Pile in Paradise and eats local favorites like a Lobster Roll.

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

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.

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

Noah arrives at The Great Frederick Fair in Maryland, where he enjoys the Whole Hog, the Crabby Dog and the Cake-a-Dilla; Noah visits New York's Wyoming County Fair and samples the Monster Veggie Wrap, the Mexita and the Exploding Fireball Taffy.

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

Casey Webb'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 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.

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.

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

Noah arrives at The Great Frederick Fair in Maryland, where he enjoys the Whole Hog, the Crabby Dog and the Cake-a-Dilla; Noah visits New York's Wyoming County Fair and samples the Monster Veggie Wrap, the Mexita and the Exploding Fireball Taffy.

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

Casey Webb'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 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.

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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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Meet the Shark PowerDetect Upright Vacuum with features like DuoClean Detect technology, self-cleaning brush roll and order neutralizing technology, you will be cleaning like a pro in no time!

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Meet the Shark PowerDetect Upright Vacuum with features like DuoClean Detect technology, self-cleaning brush roll and order neutralizing technology, you will be cleaning like a pro in no time!

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Help American Humane Society's Pups4Patriots program provide life-saving service dogs to veterans in need.

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Larry King Investigates Prostate Supplements to determine which products work and which ones don't work and why. A must watch for all men over 45.

Duff Goldman and his donut from Baltimore; Alex Guarnaschelli brings along her must have paella from Chicago; what dessert Wolfgang Puck chooses above all others; recommendations from Monti Carlo, Dan Langan, Simon Majumdar, and Katie Pix.

Robert Irvine takes his wife's advice and discovers the world's greatest omelet at Babystack's Cafe in Las Vegas, Nev.; Sabin Lomac learns the secret of a genuine Philly cheesesteak; Duff Goldman borrows his brother's favorite spectacular surprise.

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

Biscuit sticky buns; asparagus and cheese popovers; apricot & raspberry granola gratin; Riesling sangria with mango & nectarine.

Coffee-inspired brunch creations; scrambled eggs with sweet potato biscuits, ham steak and red-eye gravy; espresso chocolate chip banana bread.

The Vieux Carre, a legendary local cocktail; bananas foster beignets; beef grillades with cheesy corn & grits.

Michael Symon takes on a dumpling-inspired pork and shrimp burger; a wood-fired pizza topped with spicy roast chicken and sweet corn; pulled pork on a cornbread waffle and smoked meatballs with a cheesy surprise inside.

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.

Smoking a whole hog and making chorizo from scratch for a saucy barbecue brunch burrito with two different fire-roasted salsas; Caribbean roasted pork sandwich; the breakfast burger of champions with hash browns, bacon and a fried egg.

A slammin' sandwich with three different cuts of pork smothered in triple-cheese sauce; a flaming hot burger stuffed with spicy jalapeno Jack cheese and covered in Buffalo sauce; a brewery's drunken chicken pot pie.

Noah Cappe makes a visit to the Big Fresno Fair in California, where local legend Chicken Charlie has a triple treat stacked up on a stick; Southwest Georgia Regional Fair for the classic Georgia peach dessert served in a whole new way.

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

Jackfruit torta; peanut butter meatballs; cherry candy-coated hot wings; Ice Cream Garden; pulled pork rainbow melt.

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 food fling finds him in Lafayette, La. for savory Cajun stew and a stuffed and spicy sandwich specialty; he also accepts the Devil's Bowl Challenge, a scorching-hot bowl of ramen made with the Lafayette-born 7 Pot Primo.

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

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

Casey Webb's 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 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.

Alton Brown reloads this early episode with new science on cold-water pasta cooking; recipe for cacio a pepe.

Alton Brown reloads his classic fondue show with some cheesy science and a completely new recipe, because he really didn't like the first one that much anyway; The Lady of the Refrigerator returns and boy, is she mad.

Andrew Zimmern celebrates can't-miss local favorites in Cincinnati, Ohio, including pork schnitzel, goetta and Cincinnati chili.

Andrew Zimmern shares the best of Oklahoma City; prime T-bone steaks, chicken fried steaks and burger patties mashed with a heaping helping of onions; the local chili is loaded with beef; beef bone-infused broth used to make pho.

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.

Andrew highlights North Carolina's Outer Banks region; North Carolina's Outer Bank serves up dishes like blue crab, Hatteras clam chowder and baked oysters.

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 takes a journey on the Ala Kahakai Trail to learn the tale of Capt. James Cook, the British naval officer who.

Andrew highlights the culinary scene of Glasgow, Scotland, which is just as diverse as the city's landscape; from macaroni pies to venison haggis, the whimsical curiosity of the people is reflected in the iconic dishes.

Andrew showcases Calabria, a rugged region in the toe of Italy's boot; Calabria sees a diverse range of ingredients that shine in signature dishes like fileja noodles with goat and parmigiana di melanzane.

Andrew heads to the Motor City, where he grabs a slice of Detroit-style pizza, lines up for a Coney Island dog and chili fries, fills up on timeless Middle Eastern classics, and dines at a Detroit institution in the making.

Andrew Zimmern heads to Orlando, Fla., to discover the incredibly rich food scene in the shadow of Disney World.

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.

Andrew highlights North Carolina's Outer Banks region; North Carolina's Outer Bank serves up dishes like blue crab, Hatteras clam chowder and baked oysters.

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 takes a journey on the Ala Kahakai Trail to learn the tale of Capt. James Cook, the British naval officer who.

Andrew highlights the culinary scene of Glasgow, Scotland, which is just as diverse as the city's landscape; from macaroni pies to venison haggis, the whimsical curiosity of the people is reflected in the iconic dishes.

Andrew showcases Calabria, a rugged region in the toe of Italy's boot; Calabria sees a diverse range of ingredients that shine in signature dishes like fileja noodles with goat and parmigiana di melanzane.

Andrew heads to the Motor City, where he grabs a slice of Detroit-style pizza, lines up for a Coney Island dog and chili fries, fills up on timeless Middle Eastern classics, and dines at a Detroit institution in the making.

Andrew Zimmern heads to Orlando, Fla., to discover the incredibly rich food scene in the shadow of Disney World.

The Horsepower Scrubber is the waterproof, cordless and rechargeable motorized power scrubber that'll make cleaning everything in and around your home a breeze. With 5 interchangeable heads it's customizable to tackle any task!

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Connie Craig-Carrol teams up with wellness innovator Ken Meares to unveil OmegaXL, a revolutionary natural product that's reshaping how we approach joint pain and inflammation. Find out how it could change your life!

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

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

An innovative breakfast flatbread topped with gravy, scrambled eggs and cheddar; a spin on the classic Vietnamese banh mi sandwich that's full of juicy pork; a doughnut cone overflowing with soft serve ice cream.

In Chattanooga, Ali starts with a colossal cinnamon roll before digging into a sweet and sassy lamb burger for lunch, then snacks on a Tennessee whiskey pot de creme, and finishes with an Irish spin on tacos for dinner.

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

Ali Khan visits Asheville, N.C., and he starts his day off big with a breakfast of fried chicken covered in sausage gravy, accompanied by Southern-sized sides; the booming food truck scene; tasty Thai served up fresh on a homemade bao.

Alton Brown reloads this episode from 2000 with new recipes for mushroom stroganoff and pickled mushrooms.

Alton Brown reloads with new recipes for his favorite grain, including a no-cook overnight oat pudding and a flavor-charged granola, now with more nutrition.

Alton Brown reloads this show on budget steaks with new ways of cooking his favorite: top sirloin steak; then there's a close look at why meat gets flipped and a new angle on the broiler.

A lot has happened in the world of coffee since this episode first aired in 2000; since then, Alton Brown has brewed -- and consumed -- a lot of coffee; here's his new look at roasting, grinding, brewing and the gear needed to do it.

Unwrapping some dumplings in D.C. with Antonia Lofaso; enjoying chestnuts sauteed on an open fire with Michael Voltaggio in Los Angeles; Brooke Willamson.

Indulging in Chicago foods with Gino's deep dish pizza, the pork rinds at Publican, and the classic Chicago Dog at Weiner Circle; enjoying Chicago's white chocolate goodies.

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

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

Martha Stewart's favorite biscuits and country ham; Scott Conant brings a new take on French toast to the table; Jeff Mauro explains why beloved blueberry ricotta pancakes will change the breakfast game as we know it.

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.

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.

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

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

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

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

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

Adam is in Eton to try the world-famous, delicious mistake, Eton mess; he also tries a British tradition, afternoon tea, local venison bon bons and tops his trip off with fudge.

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.

Anthony Bourdain heads north to Maine for fresh seafood; he explores the culture and more.

Tony samples local cuisine and explores the Caribbean lifestyle.

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

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

Adam is in Eton to try the world-famous, delicious mistake, Eton mess; he also tries a British tradition, afternoon tea, local venison bon bons and tops his trip off with fudge.

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.

Anthony Bourdain heads north to Maine for fresh seafood; he explores the culture and more.

Tony samples local cuisine and explores the Caribbean lifestyle.

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Anne Burrell compliments the sights with a meaty pasta from Cecconi's Dumbo; Jeff Mauro treats himself to a delectable roast chicken from Chicago's River Roast; Duff Goldman enjoys a view of paradise with a fried lobster platter.

Wolfgang Puck goes on about the seafood platter at Cassia in Los Angeles; monstrous pulled pork nachos from Kingfish surprise Marc Murphy; Katie Lee unveils a massive sandwich that will overload your taste buds.

Summer is the time when vegetables are fresh, seafood is abundant, and views are in ready supply; Eddie Jackson leads a full tour of the most flavorful time of the year.

Eddie Jackson explores Asian cuisine.

A hip new restaurant updates French bistro classics; the famous provencal dish bouillabaisse; hearty French countryside dishes; Chef Marc Murphy pays homage to the foods he grew up eating in France and Italy.

The best asian dishes.

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

Noah Cappe is in carnivore mode for the San Angelo Stock Show and Rodeo in Texas; From the Southwest Dog to the Show Hog, no one goes home hungry; a steak out in the form of the Spud Steak Sandwich; a midway mashup, the Apple Cheesecake Quesadilla.

Host Noah Cappe takes a seat at the table for family dinner, carnival style; he meets the carnival cooks who put a twist on family favorites and transform them into fair food marvels.

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

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

Land turtle and shark; land creatures and caiman.

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

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

Roger Mooking meets up with two couples making fiery feasts and creating sparks in California; Mediterranean farm-to-table feasts cooked with a live fire; legs of lamb and vegetables; lamb shoulders for sandwiches.

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.

Roger heads to Hawaii, where chef Lee Anne Wong fires up a custom-made stainless steel shelving unit; In Bellaire, Texas, Roger steps into the smoke at Blood Bros. BBQ, where brothers Robin and Terry Wong cook up creative barbecue.

The Green Menace Wrap from the Pit Stop in Grand Rapids, Mich.; classic BBQ pork sandwich from Top Hat Barbecue in Blount Springs, Ala.

The bakers team up to take on boozy desserts and are challenged with five different styles of yule log cakes in 10 different flavor combinations.

The nine bakers make Mason jar fruit desserts; the competitors create heartfelt messages on top of a favorite Thanksgiving dessert: pie.

In a nod to the day after Thanksgiving, the bakers use Black Friday kitchen gadgets to make desserts; the competitors work in teams to create cornucopia bread baskets filled with flavored holiday breads.

The six remaining bakers make tasty treats for guests with a dietary restriction; host Jesse Palmer challenges the competitors to update an assigned vintage holiday dessert to create a new Christmas delight.

Host Jesse Palmer asks the bakers to create sweet potato and spice desserts in honor of Kwanzaa; in the main heat, the competitors make Christmas card cakes that depict a perfect family snapshot for a holiday card.

The bakers create dessert charcuterie boards and piñata desserts, then the competitors take on holiday party theme cakes and incorporate lights into their designs; the most successful baker becomes the Holiday Baking Champion and gets $25,000!

The six remaining bakers make tasty treats for guests with a dietary restriction; host Jesse Palmer challenges the competitors to update an assigned vintage holiday dessert to create a new Christmas delight.

Host Jesse Palmer asks the bakers to create sweet potato and spice desserts in honor of Kwanzaa; in the main heat, the competitors make Christmas card cakes that depict a perfect family snapshot for a holiday card.

The bakers create dessert charcuterie boards and piñata desserts, then the competitors take on holiday party theme cakes and incorporate lights into their designs; the most successful baker becomes the Holiday Baking Champion and gets $25,000!

Help American Humane Society's Pups4Patriots program provide life-saving service dogs to veterans in need.

DraftKings Sportsbook, a top-rated sportsbook app!

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

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

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Andrew Zimmern raves about the infamous barbecue chicken from Miss Myra's Pit Bar-B-Que in Birmingham, Ala.; Aarti Sequeira can't stop ordering handmade ice cream; jumbo lump crab cakes.

Jeff Mauro goes to Proxi in Chicago for a unique version of street corn; Simon enjoys crispy pork shank at Salo-Salo Grill in West Covina, Calif.; fried hot chicken sammy.

Bobby whips up Mexican corn pancakes; breakfast potatoes with red chile-lime Hollandaise; fruit and vegetable salad with chile and lime; watermelon margarita mimosa.

Mouthwatering Moroccan brunch; oatmeal with honey roasted apricots; eggs with flatbread and goat cheese; coffee granita parfait; apricot Mimosa.

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

Chocolate hazelnut s'more french toast; baked pumpkin oatmeal with cinnamon crisp; pasta scramble with breakfast sausage, eggs, kale and tomatoes.

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

Casey Webb's 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 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.

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.

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.

A pho burrito is the perfect mashup, and barbecue mac and cheese nachos double the yum, proving there are infinite ways to use your noodle.

Some of America's tastiest twists on the beloved mealtime mashup include breakfast spaghetti, fried chicken and churros, boozy pancakes drunk with flaming Cherries Jubilee and a BBQ beef breakfast bun named The Beast.

From classics like the Boston Cream Pie to sticky buns that'll sway one's loyalties, viewers are taken on a tour of the best that New England has to offer; trying the Szechuan sliced fish in Chinatown; tasting the ultimate roast chicken in Cambridge.

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.

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

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

Carla Hall unveils a burger masterpiece; Tregaye Fraser travels to New York to grab the ultimate cheeseburger; Ali Khan showcases a traditional burger; Eddie Jackson's favorite burger is decidedly nontraditional.

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.

The loaded Campfire Burger and Wisconsin's famous cheese curds make an appearance in the Hot Chick; Spanish Queens, a unique deep-fried treat; coffee gets a fresh take in the form of the Funnel-Latte; pork pickle pizza; deep-fried Reuben.

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

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

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

Andrew Zimmern explores the neighborhoods that make Chicago a culinary treasure trove, from handcrafted burgers in the West Loop to street-style tacos in Wicker Park and barbecue chicken served up in Bronzeville.

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

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

Andrew reveals what makes the food scene in Krakow, Poland, delicious; the city's edible symbols take the form of pierogies, hearty stuffed cabbage rolls and whole-roasted pork knuckle.

The loaded Campfire Burger and Wisconsin's famous cheese curds make an appearance in the Hot Chick; Spanish Queens, a unique deep-fried treat; coffee gets a fresh take in the form of the Funnel-Latte; pork pickle pizza; deep-fried Reuben.

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

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

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

Andrew Zimmern explores the neighborhoods that make Chicago a culinary treasure trove, from handcrafted burgers in the West Loop to street-style tacos in Wicker Park and barbecue chicken served up in Bronzeville.

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

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

Andrew reveals what makes the food scene in Krakow, Poland, delicious; the city's edible symbols take the form of pierogies, hearty stuffed cabbage rolls and whole-roasted pork knuckle.

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

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

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

The Horsepower Scrubber is the waterproof, cordless and rechargeable motorized power scrubber that'll make cleaning everything in and around your home a breeze. With 5 interchangeable heads it's customizable to tackle any task!

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

A gastronomical weekend in California wine country.

Dungeness crab from a coal stoked grill; skewers licked by flames; delights from a wood burning oven.

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

In Fort Worth, Texas, chef and restaurateur Lou Lambert invites Roger to his ranch to slow-roast whole hogs over oak coals in a massive, custom-built metal rig; dessert is a sweet treat inspired by Lou's chuck wagon cooking days.

Roger Mooking visits the Louisiana bayou for barbecue, brunch and a crawfish boil; baby back ribs, brisket and 200 pounds of live crawfish; pork butts and beef cheeks on biscuits with fried eggs, cheese and bacon.

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

Andrew Zimmern explores the international flavors of the Bronx, N.Y.; Italian-influenced bites; dry-aged pork sausage; spicy Jamaican meat pastries.

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.

Andrew explores the legendary and timeless cuisine of Lyon, France; the flavors of pike fish dumplings, breaded beef tripe and pink pralines have all helped Lyon earn the title.

Andrew Zimmern takes a bite out of Chicago's humble, hearty and world-renowned food scene; from juicy rib tips to zesty Polish sausages to experimental and edible works of art, Chicago's eats stay true to its roots.

Andrew Zimmern visits NYC, specifically to scope out Queens' multicultural gastronomy; from hand-ripped noodles to spicy Thai stir-fries, grilled Greek octopus to kosher icons like pastrami on rye, Queens has an abundance of edible diversity.

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

Smoking a whole hog and making chorizo from scratch for a saucy barbecue brunch burrito with two different fire-roasted salsas; Caribbean roasted pork sandwich; the breakfast burger of champions with hash browns, bacon and a fried egg.

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

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.

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 Cappe travels from festivals to fairs across the country to seek out some of the best bacon dishes around.

Noah visits the Pacific National Exhibition in Vancouver and gorges on the Big Pickle Dog, then samples the Colonel Katsu Bao, before trying the Deep Fried Margarita for dessert; Noah visits the LA County Fair in Pomona, Calif.

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

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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