Andrew Zimmern digs into the not-to-be-missed unique and exotic foods that define a location, exploring where they came from, how they are prepared, and the right way to eat them.

Tired of bloating or gut issues that won't go away? Discover the root cause-and how Emma can help eliminate methane-producing archaea, reset digestion, and restore balance naturally.

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

Tired of bloating or gut issues that won't go away? Discover the root cause-and how Emma can help eliminate methane-producing archaea, reset digestion, and restore balance naturally.

Doughnuts with bold glaze and boozy fillings; customized minidoughnuts; seasonal, silky cream fillings.

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

Twelve-year-old Reid is about to celebrate his Bar Mitzvah, which will include one hundred of Reid's closest friends and relatives; his mom and sister want a cake that highlights Reid's talent for music, while Reid and his Dad are all about sports.

Courtnei pictures a luxurious, towering cake featuring icicles, jewels and a custom monogram, while her groom, G, prefers technical gizmos and an edible snow globe; cake designers must turn this couple's brewing winter storm into a winter wonderland.

Mother Rani is planning a dual traditional Indian engagement party with over 300 guests for her sons Sumit and Swithin; she wants a show-stopping cake but the brothers disagree.

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.

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 introduces the popular tastes of Shanghai, China; from creamy hairy crab and savory pork-filled dumplings to rice wine-soaked chicken and scallion pancakes on the go, cuisine in this big city is sweet and simple.

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

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

Eddie Jackson introduces a barbecue sandwich in Austin, Texas that has the entire town lined up; a sweet and spicy burger creation in Jersey City, N. J.; in Louisville, Ky., a pastrami spiced sandwich and dessert with a refreshing local brew.

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

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

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.

Soul on a Roll sandwich; To Die For casserole; salted caramel apple gelato; beer can chicken pizza cone.

South Florida Garlic Festival in Lake Worth, Florida; claw cake burger and mojo pork pockets; toasted garlic donuts; America's favorite ballpark snack at the National Peanut Festival in Dothan, Alabama; fair food classics with a peanutty twist.

Noah arrives at the Deep Pit Barbeque in Chowchilla, Calif., and tries the funnel cake cheeseburger and baja avocado taco; St. Michael's Italian Festival in New Jersey for zeppole; a cheesecake known as Cake 'n Bacon; The Hoboken Fat Boy.

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

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

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!

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

Tired of bloating or gut issues that won't go away? Discover the root cause-and how Emma can help eliminate methane-producing archaea, reset digestion, and restore balance naturally.

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Ali starts the day stacked with an ooey-gooey pastrami breakfast sandwich; he gets schooled in the ways of the Greek with a heaping helping of moussaka; a muffin uprising tides Ali over until he rolls up a spicy sushi burrito.

Ali sets out to find the best deals in Spokane, Wash.; he starts with a farm-to-food truck twist on the classic PB&J before trying a crazy hot dog from the secret menu; Ali finishes up with a sweet and savory pulled pork pizza.

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

In Cincinnati, Ohio, Ali hits the ground running with a fancy French puff pastry and goetta breakfast, before digging into a 5-way with Cincinnati-style chili; Ali enjoys lemon ricotta cake and devours decadent whiskey barbeque bacon burger.

Ali kicks things off in Burlington, VT, with a local favorite, the unique bacon maple wafflini; he hits up a lunch counter that's been around since the 1940s; Ali tries the Macho Man, a sandwich that mashes together a Rueben and patty melt.

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.

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

A whole pig on a metal cross to cook over hot coals; the pig roast drippings fall into a potato-filled cast iron pan set over the hot coals; whole onions and squash are nestled directly in the embers.

Jack Mountain Bushcraft School in Masardis, Maine; roasting chickens and fresh-caught Brook Trout; sourdough biscuits.

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

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

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.

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

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 fried bologna made fancy to bright-red lobster on pitch-black bread, these hometown sandwich makers go beyond the traditional to earn their bragging rights as heroes.

Before the entrees arrive, there's an entire world of food to explore; from a tower of tater tots in Atlanta to cheese curds in Milwaukee.

Chef Mason Zeglen challenges Chef Derick Carrozza of Filet's Waterfront Restaurant and Chef Casey Blake of Drunken Jack's to both bring their A game in each other's kitchens.

Adam takes on the Acme Oyster challenge with 180 oysters; massive Po' boys at Mother's restaurant; succulent seafood.

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

Chef Christopher Kostow takes on fellow Iron Chef Cat Cora.

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

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

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

Chef Christopher Kostow takes on fellow Iron Chef Cat Cora.

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

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

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

Meet the new Shark PowerDetect Upright Vacuum with features like DuoClean Detect Technology, self-cleaning brush roll and odor neutralizing and you will be cleaning faster, smarter and better!

Meet the new Shark PowerDetect Upright Vacuum with features like DuoClean Detect Technology, self-cleaning brush roll and odor neutralizing and you will be cleaning faster, smarter and better!

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

A breakfast of baked eggs and tomato stew; favorite comfort foods turned into dumplings; duck crepes and black garlic bread pudding; Asian street food turned on its head.

New York City's Parm serves Italian-American sandwiches; Italian comfort food is paired with beer at a gastropub in Philadelphia; fresh and dried pastas made with unusual ingredients; Italian sausages with a Southern twist.

Indulge your weekend cravings at some of the most unique brunch spots.

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.

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

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.

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.

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.

Alton Brown revisits a decadent, old-world pasta dish; Ali Khan chats up his favorite chicken parmigiana sandwich; Alex Guarnaschelli gives a shout out to a not-to-be-missed lasagna; Duff Goldman's pick for the best dish to end an Italian meal.

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.

Touring the Mid-Atlantic and sampling crab cakes in Baltimore; trying paella in Washington, D.C.; visiting Chap's Pit Beef; tasting a chocolate, marshmallow, peanut creation called the CMP at Woodberry Kitchen; enjoying Baltimore's own bomb pie.

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

Andrew visits Dallas, Texas; Cow head roasted underground; chicken feet and water bugs; goat meat stew.

From delicate Dungeness crab to succulent shellfish at the raw bars, exploring Seattle's most famous foods; tasty salmon sandwiches, sweet teriyaki, fresh sushi and juicy Seattle-style hot dogs are all on the menu.

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.

Albuquerque is rich in Native American and Spanish traditions; from stacked enchiladas loaded with green chile and a fried egg to spicy Tewa tacos on fry bread, Andrew digs in to the edible icons of this desert hot spot.

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.

Insanely juicy steak; perfect New York pizza; Jewish pastries; decadent cheesecake; Russia's take on ravioli.

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

Casey Webb's traveling taste buds take him to Salem, MA, for a sci-fi-inspired slice of pizza, a historic candy treat and an under-the-sea extravaganza with the 3-pound Hypernova Scotia Challenge.

In Minneapolis, Casey dines on the Juicy Lucy, a burger with a cheesy secret, a Ferris wheel full of sliders and bacon and a massive, three-foot long bahn mi, a beefy Vietnamese sandwich.

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

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

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

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

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

Casey Webb 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.

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

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.

The Super Ramen Dog combines two delicious foods Noah didn't know belonged together; the Elephant Ear Taco is a new take on a fairground favorite; and the Peanut Pop Shake has Noah all shook up.

Noah Cappe makes a trip to Rhode Island for Lobster Pizza and New England Nachos at the Newport Oyster and Chowder Festival; then, country roads take Noah on a trip to Buckhannon, West Virginia, where fried chicken and waffles get a berry delicious spin.

Eddie Jackson finds the best south-of-the-border flavors in the U.S., with a combination of spices, fresh ingredients and traditional cooking styles unlike anything else.

Eddie Jackson explores some sweets.

Casey Webb starts with a decadent brioche doughnut that's topped with brunch all-stars and then heads for the sea to dig oysters for a fresh feast; Finally, he faces three 24-ounce milkshakes at a creamery that has been dishing treats since 1928.

Casey Webb's 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.

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

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.

The Super Ramen Dog combines two delicious foods Noah didn't know belonged together; the Elephant Ear Taco is a new take on a fairground favorite; and the Peanut Pop Shake has Noah all shook up.

Noah Cappe makes a trip to Rhode Island for Lobster Pizza and New England Nachos at the Newport Oyster and Chowder Festival; then, country roads take Noah on a trip to Buckhannon, West Virginia, where fried chicken and waffles get a berry delicious spin.

Eddie Jackson finds the best south-of-the-border flavors in the U.S., with a combination of spices, fresh ingredients and traditional cooking styles unlike anything else.

Eddie Jackson explores some sweets.

Casey Webb starts with a decadent brioche doughnut that's topped with brunch all-stars and then heads for the sea to dig oysters for a fresh feast; Finally, he faces three 24-ounce milkshakes at a creamery that has been dishing treats since 1928.

Casey Webb's 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.

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Join your host Mike Mezack as we explore why 2026 will change the numismatic hobby forever, including a once-in-a-lifetime Silver Eagle. We are locking in orders for this historic coin but spots are limited! Don't miss out!

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

Michael Symon pays tribute to Southern culinary heritage, courtesy of his mother-in-law, Sherla; he indulges in the comfort of Sherla's fried chicken and fried okra; for dessert, Michael and Liz savor frozen peaches and cream, a summery treat.

Michael Symon explores the world of sweet and salty with his pretzel fried pork sandwich with hot honey and pickles, dates stuffed with goat cheese in bacon brown butter balsamic sauce, toffee and peanut popcorn, and a frozen strawberry salty dog.

Michael Symon is all about that cheesy goodness, starting with a crispy grilled cheese with blueberry jam and mushrooms; Michael whips a up dairy-free no cheese mac and cheese before indulging in a rich and creamy double chocolate cheesecake.

Tagliatelle bolognese; Caesar salad; creamy Nutella espresso mousse; a cool campari soda.

A salad, pork entree; desserts fired over the iron grates; a frozen cucumber margarita.

Pot roast; negroni; ground polenta.

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

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 starts in San Diego with a Champ Burger loaded with beer-braised pork that packs a powerful punch; a cookie-brownie mashup; cola-braised brisket; rattlesnake and elk sausages make seriously savage dogs in Denver.

Michael Symon starts in Las Vegas with a skillet full of pork belly chili and a mega-pancake; mac and cheese studded with crawfish, alligator andouille sausage and shrimp; an umami burger built for every craving.

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.

After trying almost 500 fairground foods, Noah Cappe becomes a midway culinary expert; now he shares his personal greatest hits by taking a trip down the memory midway of his favorite foods.

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

Noah samples the menu at the Three Rivers Festival in Fort Wayne, Ind., from an enchilada funnel cake to bacon barbecue corn; Noah hits the Orange County Fair in Costa Mesa, Calif. where he samples Drunken Pickle Pops and the Pineapple Unicorn Bomb.

Fried bread pudding bites in Alabama; fried rattlesnake in Oklahoma.

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

Casey Webb's 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.

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 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 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 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.

Casey Webb starts with a decadent brioche doughnut that's topped with brunch all-stars and then heads for the sea to dig oysters for a fresh feast; Finally, he faces three 24-ounce milkshakes at a creamery that has been dishing treats since 1928.

Casey Webb's 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.

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

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.

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

Andrew Zimmern presents Buffalo's edible icons; from spicy wings and sweet pepperoni pizza to enormous cake doughnuts and heaping plates of meat and potatoes slathered in sauce, Buffalo's edible icons are as robust and inventive as the city itself.

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

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

Ancient tastes in Croatia like roasted dormice and giant offal kebabs to baked rooster and grilled frog.

Fresh bull testicle ceviche and possum Sunday dinner in Guatemala where ancient flavors are still alive.

Andrew spotlights the desert oasis of Palm Springs; the sunny resort city features new and iconic spots serving up grilled rib eye and bone marrow butter, the popular reuben stacker and the classic date milkshake.

Andrew Zimmern explores the big and bold flavors that define Dallas -- from comforting chicken-fried steak and sweet, creamy pecan pie to hearty tortilla soup and steak aged for 240 days.

From late-night dining spots to a classic American pastime, Andrew Zimmern visits his favorite places in Minneapolis and St. Paul, Minn.

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

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

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

Ancient tastes in Croatia like roasted dormice and giant offal kebabs to baked rooster and grilled frog.

Fresh bull testicle ceviche and possum Sunday dinner in Guatemala where ancient flavors are still alive.

Andrew spotlights the desert oasis of Palm Springs; the sunny resort city features new and iconic spots serving up grilled rib eye and bone marrow butter, the popular reuben stacker and the classic date milkshake.

Andrew Zimmern explores the big and bold flavors that define Dallas -- from comforting chicken-fried steak and sweet, creamy pecan pie to hearty tortilla soup and steak aged for 240 days.

From late-night dining spots to a classic American pastime, Andrew Zimmern visits his favorite places in Minneapolis and St. Paul, Minn.

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

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

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.

Indulgent desserts and sparkling cocktails, including orange mousse with ginger snap crumble, peppermint patty sandwich cookies, hazelnut torte with chocolate espresso frosting and lemon hazelnut spritz cocktails.

Giada treats her daughter Jade and friends to a party, where each guest makes their own gingerbread house; kid-friendly treats like s'mores popcorn, pizza grilled cheese, veggie forest with parmesan ranch dip and frozen hot chocolate affogatos.

Michael Symon, Guy Fieri and Aaron McCargo Jr.

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.

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

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

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

Baby goats cooked; cow heads roasted; pig blood; calves' balls; crickets.

Andrew tastes poisonous puffer fish, sea snake eggs and raw goat in Okinawa, Japan.

Andrew travels to Shanghai for softshell turtle, snail shells, chicken hearts and snakes.

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

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

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

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.

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.

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

Roger Mooking explores the foods that are just too good together to be kept apart, showcasing 15 culinary combinations, like root beer floats and spaghetti and meatballs, that make mouths water and hearts race.

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

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

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

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

Casey'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.

Tony is treated to Mediterranean cuisine in Croatia.

Tony is invited to Cook It Raw where chefs mingle with their new dishes.

Lisbon's cultural and culinary renaissance amidst a struggle of financial crises with rising debt and unemployment.

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

Casey'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.

Tony is treated to Mediterranean cuisine in Croatia.

Tony is invited to Cook It Raw where chefs mingle with their new dishes.

Lisbon's cultural and culinary renaissance amidst a struggle of financial crises with rising debt and unemployment.

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.

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.

Meet the new Shark PowerDetect Upright Vacuum with features like DuoClean Detect Technology, self-cleaning brush roll and odor neutralizing and you will be cleaning faster, smarter and better!

Join your host Mike Mezack as we explore why 2026 will change the numismatic hobby forever, including a once-in-a-lifetime Silver Eagle. We are locking in orders for this historic coin but spots are limited! Don't miss out!

A gourmet spin on the crispy rice treat in New York City; unique, developed flavors in ice pop form in Atlanta; ice cream and dessert beers in Seattle.

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

Visiting sweet places to start the day in Los Angeles; artisanal doughnuts fried fresh all day long; decadent stuffed French toast; Koreatown buns.

Aiko Pops in Denver serves raspberry and sweet corn ice pops; Empire Biscuits in NYC serves biscuits with roasted duck fat-thyme butter spread; Cacao Sweets and Treats outside of Chicago serves carrot cake cinnamon rolls with cream cheese icing.

Uncovering eateries in Asheville, N.C., that are serving up desserts.

Vegan delights with everything from berries and mint to donut sandwiches; Halva Tahini donut; Portuguese-style donuts fried and coated with sugar.

Noah heads to the Big Fresno Fair in California for the debut of some new fair foods, including the Flamin' Hot Chimichanga and Rainbow Shrimp Fries; new spin on the classic hot dog and one of the wackiest deep-fried desserts ever.

Jack's Cosmic Dog; the Catfish Sundae; the Pumpkin Cheesecake Pop; spicy fare at the Maricopa County Fair in Phoenix, Ariz.

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

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

Ingenious fair vendors use the humble potato to create some amazing and original midway food offerings.

From a bratwurst topped with sauerkraut and apple pie to garlic enhanced doughnuts, these crazy combos sound so wrong but taste just right.

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

Andrew visits Seattle, where the food scene can be high-tech or ruggedly simple. He's an eyewitness to how complicated gadgets create brand-new tastes, and he visits an all-natural farm to eat cow placenta.

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

Andrew visits the Minnesota State Fair where bizarre food is the main attraction; Scandinavian delicacy lutefisk; deep fried candy bars.

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

Smoked European-style sausages; Mexican-style short ribs; cabrito.

Chef Rob McDaniel at SpringHouse restaurant in Alexander City, Ala., roasts legs of lamb in a self-designed fire-fueled contraption; Cypress owner Craig Deihl prepares wood-fired food.

Two Southern California barbecue joints that serve smoked meat; a husband-and-wife team running a pop-up restaurant called Moo's Craft Barbecue; Texas brisket and pork butt for tasty tacos; Mexican street corn and coleslaw with tequila.

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

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

From frosty hikes to snowball fights, Brad Smith challenges the teams to walk judges Harry Eastwood, Ron Ben-Israel and Eddie Jackson into a winter wonderland by creating cakes that feature the season's cutest creatures enjoying winter in the woods.

The baking teams serve up a concert of cakes featuring Santa and his North Pole pals rocking out for judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

Host Jesse Palmer asks the 10 bakers to introduce themselves with edible place cards; the competitors must bake and decorate a Danish kransekake featuring holiday ingredients like chestnuts, graham crackers or toffee.

Using the crowd-pleasing holiday gift to create spiced nut desserts, each baker must make three pies using an assigned harvest ingredient and decorate each pie crust differently.

Apple cider doughnuts are a sure sign of fall; Jesse Palmer asks the bakers to create a dozen kicked-up apple cider doughnuts decorated with seasonal themes; the bakers must transform a classic holiday yule log into a festive Thanksgiving roll cake.

Jesse Palmer tasks the seven bakers with taking a beloved holiday appetizer to a whole new level with baked Brie and jam mini pies; the bakers take a prepared ingredient and use it to make a Thanksgiving dessert.

Host Jesse Palmer asks the 10 bakers to introduce themselves with edible place cards; the competitors must bake and decorate a Danish kransekake featuring holiday ingredients like chestnuts, graham crackers or toffee.

Using the crowd-pleasing holiday gift to create spiced nut desserts, each baker must make three pies using an assigned harvest ingredient and decorate each pie crust differently.

Apple cider doughnuts are a sure sign of fall; Jesse Palmer asks the bakers to create a dozen kicked-up apple cider doughnuts decorated with seasonal themes; the bakers must transform a classic holiday yule log into a festive Thanksgiving roll cake.

Jesse Palmer tasks the seven bakers with taking a beloved holiday appetizer to a whole new level with baked Brie and jam mini pies; the bakers take a prepared ingredient and use it to make a Thanksgiving dessert.

Join Connie Craig-Carrol and health expert Ken Meares in this eye-opening discussion about OmegaXL. Learn how this unique supplement can help you fight the limitations of joint pain and embrace an active lifestyle.

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Meet the new Shark PowerDetect Upright Vacuum with features like DuoClean Detect Technology, self-cleaning brush roll and odor neutralizing and you will be cleaning faster, smarter and better!

Meet the new Shark PowerDetect Upright Vacuum with features like DuoClean Detect Technology, self-cleaning brush roll and odor neutralizing and you will be cleaning faster, smarter and better!

Wolfgang Puck admires APL Restaurant in Los Angeles for making a sandwich that's well worth the wait; Antonia Lofaso finds cavatelli truly irresistible; Geoffrey Zakarian shares his love for smoked brisket.

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.

From sweet deals on steak dinners at The Butchershop, to the guilty pleasure of indulgent surf and turf at Iris, Memphis will have customers singing with joy; finding delicious barbecue at Rendezvous in the form of a pulled pork sandwich.

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.

Adam is in Kent to eat a very special sandwich in Sandwich, before exploring more amazing eats, including Whitstable oysters, traditional fish and chips and a new baked sensation, the cruffin.

Adam is in Aberdeen to try its world-famous beef, Aberdeen Angus; he also tries perfect pies from an award-winning local butcher and visits the harbor for a fantastic fish soup.

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

Casey Webb 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 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'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 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.

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.

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.

Roger Mooking cozies up to 15 heartwarming classics, including home-cooked treats, tender meats, savory stews, cheesy pastas, and decadent desserts; Roger scours the United States for all the best treats from childhood.

The 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.

People love sausage, whether they're long links, plump patties or spicy little slices; sampling the best the United States has to offer, including a chorizo burger, a sausage sampler, a Cajun sausage po' boy, and wood-fired venison hot dog.

Southern barbecue on a bun; a Tex-Mex take on a banh; lasagna grilled cheese.

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.

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.

Andrew Zimmern has nothing but praise for a pristine fusilli pasta in New York; Marc Murphy is in love with legendary lasagna in Scottsdale, Ariz., while Geoffrey Zakarian finds perfection in an unbelievable combination of pasta, pears and cheese.

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.

Alex Guarnaschelli attacks butter with a one-of-a-kind shrimp-and-grits combo; honey butter chicken sandwich from the aptly named restaurant Honey Butter Fried Chicken.

Ali Khan devours an unbelievable dark truffle cake; Johnny Weir and Tara Lipinski indulge in an explosion of different chocolates in one luscious dessert; Scott Conant travels to Sin City to bet on a delicious chocolate mashup.

Regional specialties get a carnival upgrade on the midway; from sandwiches that put cities on the map to desserts representing an entire state.

Noah Cappe travels coast to coast sampling the best carnival creations inspired by the cuisine of Latin America; this fiesta of food features both classic and crazy carnival treats, from Tex-Mex to traditional.

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

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.

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

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

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.

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

Regional specialties get a carnival upgrade on the midway; from sandwiches that put cities on the map to desserts representing an entire state.

Noah Cappe travels coast to coast sampling the best carnival creations inspired by the cuisine of Latin America; this fiesta of food features both classic and crazy carnival treats, from Tex-Mex to traditional.

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

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.

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

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

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.

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

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.

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.

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

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All natural flavored milks including gingerbread and peanut butter; Lemon Ricotta doughnut; calleda crookie.

Perfect cookies with delicious fillings make for amazing cookie sandwiches.

Jay Michaels and Jay Roecker, lovingly known as the Jays, want a cake as chic and over-the-top as their personalities for their wine cellar wedding.

Mike wants a loud and over-the-top wedding cake to proudly represent their home city of New Orleans, but Shanda desires something traditional and classic; it's a Mardi Gras Bourbon Street battle for the perfect wedding cake to suit them both.

Katie and Jason are expecting twins, but disagree on the design of the cake for the gender reveal party; Jason is seeking sophistication, while Katie wants a cake that represents their little ones.

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.

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

Cuban sandwiches, fresh stone crabs and Key lime pie are some of Miami's most iconic foods in an international hot spot.

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

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

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.

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.

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 takes reality television star Kendra Wilkinson on a whirlwind food and beer tour of Detroit to introduce her to one of the country's most resurgent cities; enjoys microbrews, Coney Island dogs, spicy Korean sliders and pulled pork enchiladas.

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

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

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

Diners featuring massive meat loaves, garlic fries, candied bacon, and chocolate waffle lava cake; former MLB baseball players Eric Byrnes and Jeremy Affeldt highlight food from San Francisco's AT&T Park, including the Crazy Crab Sandwich.

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.

The craziest mash-ups; the Pizzarito in New York; nachos with macaroni and cheese in Wisconsin; Mexican and Asian food in Arizona; low-country boils with pizza in Chicago.

Eight bakers have to prove their cookie baking skills in the first two challenges. The first challenge requires the bakers to use an assigned baking tool and the second challenge has the bakers using different holiday ingredients.

The seven remaining bakers take classic flavors to a new level; a swirled treat using eggnog; different versions of sugar and spice for a special dessert.

The six remaining bakers take on making pies; the first challenge has the bakers using a store-bought crust; the second challenge involves three different pies and three different crusts.

The five bakers left to compete take the fruitcake to a new level and reinvent the yule log.

The four bakers must use the classic holiday flavors of peppermint and hot chocolate in a dessert and then create a holiday breakfast complete with three sweet dishes.

The three remaining bakers face one challenge, but it's a massive one, constructing gingerbread worlds filled with all sorts of treats.

The six remaining bakers take on making pies; the first challenge has the bakers using a store-bought crust; the second challenge involves three different pies and three different crusts.

The five bakers left to compete take the fruitcake to a new level and reinvent the yule log.

The four bakers must use the classic holiday flavors of peppermint and hot chocolate in a dessert and then create a holiday breakfast complete with three sweet dishes.

The three remaining bakers face one challenge, but it's a massive one, constructing gingerbread worlds filled with all sorts of treats.

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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.

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

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

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

Ali sets out to find the best deals in Spokane, Wash.; he starts with a farm-to-food truck twist on the classic PB&J before trying a crazy hot dog from the secret menu; Ali finishes up with a sweet and savory pulled pork pizza.

Motor City has Ali revving his engines and drooling over a plate of cheesy smothered breakfast potatoes, before he stumbles upon delicious shawarma; he follows a sweet aroma to a bakery that's serving blueberry goat cheese basil mini pie.

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

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.

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

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

Roger heads to Jamaica; a restaurant cooks jerk pork and chicken over pits filled with coals; Roger and a local fisherman start a campfire on the beach and grill the catch of the day.

Roger is going hog wild for insane pig roasts across the country; Roger is in Hawaii to roast a whole pig in a traditional underground oven called an imu; the community comes together to cook the pig with lava rock and a layer of local vegetation.

Chef Johnny Hernandez of El Machito skewers various meats and completes the meals with housemade salsas and warm corn tortillas; Roger and Chef John Russ of Vintage Heart Farm roast quails and sausages over a wood fire on a 7-foot steel tree.

Roger visits the Lone Star State, and visits Grant Pinkerton to sample some one-of-a-kind cuts, including seasoning and barbecuing two whole goats; Roger meets up with chef Andrew Wiseheart, who slow-spins whole seasoned chicken over coals.

Top picks featuring a New Jersey drive-in slinging sky-high burgers, a New Orleans doughnut shop turning diner dinner classics into quick-bite hand-helds, and a Southern California spot serving decadent seafood fries.

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

A French-trained chef is slinging quality Mexican fare; big beer and bold burgers; burgers get smothered and shakes get spiked in a New York tavern; a pizza joint reveals its secret.

A colossal prosciutto calzone in Philly; perfect pasta in Michigan; an Italian hot dog in Las Vegas; a can't-miss steak-and-fondue stromboli; Italian deli sandwiches in San Francisco.

Sparks fly across the country as couples canoodle over dishes like lobster scampi mashed potatoes, spring vegetable crepes and the ultimate surf and turf feast.

Host Mason Zeglen is ready to go green as Jordan Lazarus of Lekker Eats and Mike Mammola of Zardin create a vegetarian paradise of three vegetables each, presented in three different ways.

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.

Chef Kelly Liken takes on Iron Chef Garces.

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

Chef Paul Miranda enters kitchen stadium for the first time to challenge Iron Chef Cat Cora to a culinary showdown.

Chef Naomi Pomeroy goes up against the newest Iron Chef, Jose Garces; Naomi's secret ingredient.

Chef Kelly Liken takes on Iron Chef Garces.

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

Chef Paul Miranda enters kitchen stadium for the first time to challenge Iron Chef Cat Cora to a culinary showdown.

Chef Naomi Pomeroy goes up against the newest Iron Chef, Jose Garces; Naomi's secret ingredient.

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

Korean and American BBQ come together; seafood is brought to new heights; global touches are added to southern food.

Chef Paul Qui of East Side King in Austin; chef Matt Lightner of New York City's Atera; an innovator keeps it kosher in Philadelphia; a couple's Los Angeles restaurant serves pan-Asian fare.

Doughnuts like never seen before; crepes filled with decadent ingredients; a Korean feast cooked tableside; a meal that includes everything from the nose to the tail.

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

Justin Warner shares a NY pizza enclosed in the ultimate crispy crust; Alex Guarnaschelli visits New Orleans for her favorite bite at Turkey and the Wolf; Fanny Slater shares her favorite Crispy Tuna Roll in Hawaii.

Alton Brown is on a trip to Memphis, Tenn., to honor the original glazed doughnut that started it all; Alex Guarnaschelli goes weak in the knees for an apple doughnut from New York City; Scott Conant shows off a coconut cream-filled delight.

Justin Brunson shares where he gets his favorite meatballs; Monti Carlo digs into her heritage and discovers the best chicharron in Los Angeles; Bobby Flay doesn't joke around when it comes to meat, so he reveals the steak he says is the best around.

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.

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.

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.

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

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

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

Andrew Zimmern visits the Hamptons in New York, diving into sizzling seafood masterworks, such as delectable surf and turf, buttery lobster rolls, clam chowder, and smoked bluefish pate.

Insanely juicy steak; perfect New York pizza; Jewish pastries; decadent cheesecake; Russia's take on ravioli.

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.

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

Andrew unveils Sicily's edible icons; known for artisanal comfort food such as crunchy fried rice balls, thick crust pizza, irresistible creamy cannoli and a pasta that will make people sing, Sicilian cuisine is a timeless treasure made with passion.

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

Casey Webb's latest detour brings him to St. Paul, Minn., for an indoor food truck park, a timeless diner and a colossal crepe piled high with Thai ice cream.

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.

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

Casey Webb 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.