The Cooking Channel HDTV (Canada) (COOK)

Guy Fieri sends his friend Noah Cappe to Tulsa, Oklahoma, with chefs Aarti Sequeira and Joe Sasto to explore the dining scene. The trio tries Italian and Caribbean cuisine, banh mi sandwiches, delicatessen fare, and upgraded cowboy cooking. (Repeat).

It's a parking lot party at Bristol Farms in Calabasas, CA. Chefs stakeout shoppers for a weekend brunch, then it's crunch time before the final two chefs try not to meltdown.

The stakes are sky-high as host Alex Guarnaschelli challenges the chefs to find a cart with enough in it to create a stacked dish. Then, the competitors channel their inner Julia Child to cook up some fine French food.

Alex Guarnaschelli and Eric Adjepong meet up to watch three brunch experts try to take Alex down. (Repeat).

Three pork connoisseurs from Arkansas, New York and Washington try their luck in beating an "Iron Chef" in a blind test battle. (Repeat).

Mark invites loyal customers to join in celebrating the opening of his restaurant's patio. (Repeat).

A steak cook-off is held. Also: a recipe for truffle risotto.

A beach wedding is catered. Dishes include fried green tomatoes with citrus aioli; and grilled trout with a citrus sauce. (Repeat).

An event at the Inniskillin Winery in Ontario is catered.

A charity event for the Canadian Olympic Committee is catered with the help of Jamie Kennedy.

A prized client hires Mark to cater a Christmas party with 1200 guests. (Repeat).

A dining promotional event throughout the city has Mark working overtime in his two restaurants.

Sadie designs a ballerina-inspired birthday cake. (Repeat).

Cake makers Stacey and Umie put their skills to the test to complete a giant derp face emoji. (Repeat).

Umie and Adjoa have to find a way to turn their cakes into Alex's favorite dessert, donuts. (Repeat).

A synchronized swimmer creates a swimming cake. (Repeat).

Trish and Adjoa attempt to bring Ella's very special soccer cake to life for her 11th birthday. (Repeat).

Jaimz designs a birthday cake inspired by his current obsession: Greek Mythology. (Repeat).

Aiden is dreaming up a cake featuring an edible version of himself playing soccer on a trampoline.

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, Chicago restaurants are raising the bar with an endless number of delicious destinations. (Repeat).

Andrew Zimmern shares a gastronomic tour of the Iowa State Fair.

Ree Drummond prepares a family dinner to celebrate Todd's football team win.

Ree Drummond is making spring favorites to share at her church potluck. Included: glazed pineapple ham slices and a primavera pasta salad with lemon and parmesan dressing.

Ree Drummond gives classic dishes a lighter spin, starting with spice-rubbed Grilled Cauliflower Steaks and fully loaded Lightened Up Nachos. She also makes a platter of Mushroom "Cheesesteak" Lettuce Wraps and Garlic Mashed Potatoes.

Ree Drummond serves up four weeknight dinner winners, starting with Shrimp Sheet Pan Pita. She assembles a taco bar for make-your-own Jalapeno Popper Tacos, makes Five-Spice Steak Bowls and dishes out Eggplant Parm One Pot Pasta.

The Kitchen hosts reveal their secrets to throwing a fun and fabulous dinner party without breaking the bank. Katie Lee Biegel makes an aromatic Lemon Garlic Chicken and serves it with Sunny Anderson's 2-Ingredient Creamy Roasted Rosemary Potatoes. Alex Guarnaschelli is just a pantry pull away from a crowd-pleasing Classic Penne Arrabiata, while Jeff Mauro transforms a budget ingredient into Rum R

Sunny Anderson whips up her Sambal Salmon Bowl, Katie Lee Biegel makes tasty BBQ Tofu and Jeff Mauro puts a veggie twist on Caramelized Mushroom Cheesecakes. (Repeat).

Guy Fieri sends Noah Cappe to Paducah, Kentucky, to meet up with Aarti Sequeira and Joe Sasto. They explore the local food scene, sampling everything from BBQ and BLTs to seafood and vegan foods in quest of the greatest local dishes. (Repeat).

Guy Fieri sends his friend Noah Cappe to Tulsa, Oklahoma, with chefs Aarti Sequeira and Joe Sasto to explore the dining scene. The trio tries Italian and Caribbean cuisine, banh mi sandwiches, delicatessen fare, and upgraded cowboy cooking. (Repeat).

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, Chicago restaurants are raising the bar with an endless number of delicious destinations. (Repeat).

Andrew Zimmern shares a gastronomic tour of the Iowa State Fair.

The chefs share their takes on baked treats from around the globe. (Repeat).

Ree Drummond cooks up make-ahead savory, sweet and sippable marvels for brunch parties. There's a fabulous French Onion Frittata, a one-pan Lemon Blueberry French Toast Casserole, lovable Sweet Glazed Cherry Almond Rolls and a spicy Tex-Mex Bloody Mary. (Repeat).

Ree Drummond prepares budget-friendly dishes for entertaining. (Repeat).

Alton Brown journeys through the history and science of steak tartare. (Repeat).

Alton Brown shows how to make the most of some very old kitchen newcomers such as amaranth, chia, and quinoa. (Repeat).

The chefs share their takes on baked treats from around the globe. (Repeat).

Ree Drummond cooks up make-ahead savory, sweet and sippable marvels for brunch parties. There's a fabulous French Onion Frittata, a one-pan Lemon Blueberry French Toast Casserole, lovable Sweet Glazed Cherry Almond Rolls and a spicy Tex-Mex Bloody Mary. (Repeat).

Ree Drummond prepares budget-friendly dishes for entertaining. (Repeat).

Ree Drummond prepares a family dinner to celebrate Todd's football team win.

Ree Drummond is making spring favorites to share at her church potluck. Included: glazed pineapple ham slices and a primavera pasta salad with lemon and parmesan dressing.

Ree Drummond gives classic dishes a lighter spin, starting with spice-rubbed Grilled Cauliflower Steaks and fully loaded Lightened Up Nachos. She also makes a platter of Mushroom "Cheesesteak" Lettuce Wraps and Garlic Mashed Potatoes.

Ree Drummond serves up four weeknight dinner winners, starting with Shrimp Sheet Pan Pita. She assembles a taco bar for make-your-own Jalapeno Popper Tacos, makes Five-Spice Steak Bowls and dishes out Eggplant Parm One Pot Pasta.

The Kitchen hosts reveal their secrets to throwing a fun and fabulous dinner party without breaking the bank. Katie Lee Biegel makes an aromatic Lemon Garlic Chicken and serves it with Sunny Anderson's 2-Ingredient Creamy Roasted Rosemary Potatoes. Alex Guarnaschelli is just a pantry pull away from a crowd-pleasing Classic Penne Arrabiata, while Jeff Mauro transforms a budget ingredient into Rum R

Sunny Anderson whips up her Sambal Salmon Bowl, Katie Lee Biegel makes tasty BBQ Tofu and Jeff Mauro puts a veggie twist on Caramelized Mushroom Cheesecakes. (Repeat).

Anna demonstrates how to make bagels and pretzels that are fresh from the oven. (Repeat).

A recipe for homemade marzipan leads to Anna preparing other sweets, including chocolate-dipped cutouts, individual fruitcakes and Battenberg cake. (Repeat).

Anna demonstrates several bar recipes, beginning with how to make a granola bar. Also: She prepares a Canadian confection known as the Nanaimo bar and decadent chocolate-covered caramel bars. (Repeat).

Anna prepares a dough recipe for savory pies and then demonstrates how to make her Gruyère-and-leek quiche. Also: She bakes a French-Canadian tourtiere; and chicken pot pie with a rich and flaky biscuit topping. (Repeat).

Cake cookies are made. Included: recipes for pfeffernüsse; pumpkin-spice cookies with cream cheese frosting; and chocolate-peanut butter whoopie pies. (Repeat).

Anna makes Danish pastry dough, which she uses to demonstrate her spiral raisin Danish, cherry Danish twists, tropical fruit pinwheels and a Danish braid filled with cream cheese, mixed dried fruits and glazed with icing and toasted almonds. (Repeat).

A warm apple crisp is baked, along with a bumbleberry cobbler with scone-like topping and a rhubarb crumble tart with a streusel topping. (Repeat).

Jordan heads to St. Louis, kicking off his visit at Guerilla Street Food, which serves up Filipino cuisine with a Midwest riff. Next up is an old-school diner called the Fountain on Locust, where Jordan gets a taste of classic comfort foods and delectable desserts. For his final stop, Jordan ambles into Gamlin Whiskey House and not only discovers where they hide their whiskey—in braised and bonded

Chef Jordan Andino heads south for a stop in Nashville. He visits restaurants Butcher and Bee, Mafiaoza Pizzeria, and The Treehouse Restaurant.

Chef Jordan Andino's tour of the South brings him to Charleston, where he tastes Mexican-style street fare with a zesty scallop ceviche and roasted street corn. He also tries the croque madame, which reaches new levels of Southern decadence with the addition of pork belly and cherry jam. Next, he digs into shrimp and grits and tries a real Southern staple, fried chicken and waffles. Jordan ends hi

Chef Jordan Andino is in Atlanta. He visits restaurants 5Church, Bon Ton, and Twisted Soul Cookhouse and Pours.

Jordan is in Tucson, Arizona, where cultures collide and the restaurants reflect Southern, West Coast and Mexican influences. His first stop is Pasco Kitchen and Lounge, where he tries street tacos with slow-roasted pork and the Pasco Nachos loaded with cheesy platinum sauce and even more juicy pork. Next up, he takes a trip to the bayou at The Parish Gastropub, where he makes traditional Cajun Gu

Chef Jordan Andino heads to Sacramento, California where he visits three restaurants that serve exotic dishes including Italian, Mediterranean, and Mexian cuisines.

Chef Jordan Andino visits three restaurants that serve Asian dishes after dark in Oakland, California.

A gastronomical exploration of Salt Lake City's iconic food, including steak tips with mole; scones; and a pastrami burger.

Andrew highlights the culinary diversity and history of San Francisco.

During the whoopie pie battle, challengers must mash potatoes into sandwiched cookie pies. In Round 2, host Lorraine Pascale and judges Alex Guarnaschelli and Sherry Yard determine who's a baker and a faker when onions must be used in baked sweets.

Pro and amateur bakers face off during a fruit tart battle, but some find the challenge a tough nut to crack when pistachios are introduced as the surprise ingredient. In Round 2, host Lorraine Pascale and judges Sunny Anderson and Zac Young see which bakers best combine a variety of mustards with their sweet treats.

The artists at Frosted Art Bakery roll up their sleeves to create a five-foot alligator cake that's so lifelike it could have crawled right out of the swamp. Later, Society Bakery proudly shows their appreciation for one of Dallas' finest with a police badge cake that replicates the retiring officer's shield. Finally, young gun baker Dylan Humphrey crafts a giant golf cart cake that looks realisti

Wunderkind Dylan Humphrey builds a five-foot-tall oil derrick cake for a groom who works on an oil rig. Frosted Art Bakery tackles a lifelike cake of giant jellyfish complete with edible tentacles, and love is in the air when a young romantic proposes with a special cake containing a secret compartment. (Repeat).

One deserving veteran's family is celebrated with a tank cake so accurate it rivals its 11-ton counterpart. Then a wine-and-cheese festival has one baker creating lookalike cakes so authentic they're bound to fool the experts. Finally, a groom's cake gives new meaning to the phrase "Gone Fishin'." (Repeat).

A six-foot cake for an uber-extravagant Bollywood-themed fundraiser has one baker outdoing herself; the Dude may abide but he also shows up as an awesome groom's cake; and a giant egg cake is intricately adorned inside and out to pay homage to a baker's grandmother's traditional paintings. (Repeat).

The chefs share their takes on baked treats from around the globe. (Repeat).

Ree Drummond cooks up make-ahead savory, sweet and sippable marvels for brunch parties. There's a fabulous French Onion Frittata, a one-pan Lemon Blueberry French Toast Casserole, lovable Sweet Glazed Cherry Almond Rolls and a spicy Tex-Mex Bloody Mary. (Repeat).

Ree Drummond prepares budget-friendly dishes for entertaining. (Repeat).

A gastronomical exploration of Salt Lake City's iconic food, including steak tips with mole; scones; and a pastrami burger.

Andrew highlights the culinary diversity and history of San Francisco.

The bakers aim to stump the stabbers with their lifelike cake recreations of items found in the produce aisle. In round two, hosts John Henson and Jocelyn Delk Adams challenge the remaining bakers to wrap their cakes in edible plastic. (Repeat).

Gesine hosts a high school graduation party for her dear friends' daughter. It's a garden party filled with sweet treats. Included: petit fours and chocolate ganache drops.

Gesine invites her friends for a trip down memory lane and an Italian dinner of bolognese lasagne.

Alton Brown has the sauces that will save dinner every time. (Repeat).

Alton Brown's family might overdo it at the holidays. The trick is to stick with these low-alcohol beverages. The flavors will knock someone out, but the proof won't.

The bakers aim to stump the stabbers with their lifelike cake recreations of items found in the produce aisle. In round two, hosts John Henson and Jocelyn Delk Adams challenge the remaining bakers to wrap their cakes in edible plastic. (Repeat).

Gesine hosts a high school graduation party for her dear friends' daughter. It's a garden party filled with sweet treats. Included: petit fours and chocolate ganache drops.

Gesine invites her friends for a trip down memory lane and an Italian dinner of bolognese lasagne.

During the whoopie pie battle, challengers must mash potatoes into sandwiched cookie pies. In Round 2, host Lorraine Pascale and judges Alex Guarnaschelli and Sherry Yard determine who's a baker and a faker when onions must be used in baked sweets.

Pro and amateur bakers face off during a fruit tart battle, but some find the challenge a tough nut to crack when pistachios are introduced as the surprise ingredient. In Round 2, host Lorraine Pascale and judges Sunny Anderson and Zac Young see which bakers best combine a variety of mustards with their sweet treats.

The artists at Frosted Art Bakery roll up their sleeves to create a five-foot alligator cake that's so lifelike it could have crawled right out of the swamp. Later, Society Bakery proudly shows their appreciation for one of Dallas' finest with a police badge cake that replicates the retiring officer's shield. Finally, young gun baker Dylan Humphrey crafts a giant golf cart cake that looks realisti

Wunderkind Dylan Humphrey builds a five-foot-tall oil derrick cake for a groom who works on an oil rig. Frosted Art Bakery tackles a lifelike cake of giant jellyfish complete with edible tentacles, and love is in the air when a young romantic proposes with a special cake containing a secret compartment. (Repeat).

One deserving veteran's family is celebrated with a tank cake so accurate it rivals its 11-ton counterpart. Then a wine-and-cheese festival has one baker creating lookalike cakes so authentic they're bound to fool the experts. Finally, a groom's cake gives new meaning to the phrase "Gone Fishin'." (Repeat).

A six-foot cake for an uber-extravagant Bollywood-themed fundraiser has one baker outdoing herself; the Dude may abide but he also shows up as an awesome groom's cake; and a giant egg cake is intricately adorned inside and out to pay homage to a baker's grandmother's traditional paintings. (Repeat).

A trio of daughters running a Montreal bakery see bills piling up and workload increasing. With their dream of running a profitable family business hanging by a thread, Steve steps in to transform their menu and throw them a lifeline. (Repeat).

A couple is struggling to attract customers in their Patisserie. (Repeat).

In the Crossfire Round, the barrel reveals succulent seafood for the competitors to choose from. In the Feast of Fire, the competition heats up and the judges take a culinary trip to Chinatown.

Three chefs think they have what it takes to win. The wildfire round puts grilling skills to the ultimate test. The crossfire round serves up wine and cheese, and then it's off to South East Asia for the feast of fire.

Sushi with the pork belly press from Regina, Saskatchewan; classic peanut butter sandwich with a spicy twist from Portland, Oregon; and smoky BBQ from Toronto, Ontario. (Repeat).

Detroit-style pie pizza in Toronto, Ontario; sushi from Portland, Oregon; and fried chicken sandwiches from Winnepeg, Manitoba. (Repeat).

Checking out the best donut in Toronto, Ontario; Trying out ocean-fresh Nova Scotia scallops from a seaside restaurant in Lunenburg; Visiting Seattle, Oregon for small restaurant's soba. (Repeat).

Boar burger with black bun from Halifax, Nova Scotia; Thai cuisine from New York City; and learning how to make perogies in Saskatoon, Saskatchewan. (Repeat).

Learning the secret of the apple-topped "grandma pizza" in Brooklyn, New York; Trying out a combination of dumplings and wings in Halifax, Nova Scotia; Finding out how to make the perfect steak sear in Toronto. (Repeat).

John visits Toronto to learn how to make Hakka wontons and learns the family recipe's history. Then, he checks out a rooftop garden restaurant in Pittsburgh, PA that makes thin-crust pizzas. He also swings by New York and tried an authentic egg cream treat. (Repeat).

Andrew explores Charlotte, North Carolina, a city where big banking meets blue-collar traditions and is buzzing with amazing food. He zeroes in on barbecue, livermush, fried green tomatoes and other eats that are oozing Southern charm.

Andrew highlights seafood dishes in North Carolina's Outer Banks region.

Alton Brown practices pouch cookery.

Alton Brown makes homemade sausage. Included: selecting a grinder.

Alton Brown cooks steak.

Alton Brown makes homemade chicken stock. Also: selecting a stock pot.

Eddie Jackson proves that mac and cheese doesn't have to be a side dish as he finds ways to incorporate it into a full day of meals. From breakfast biscuits and pancakes to meaty dishes with a unique dessert, it's a full day the cheesy way.

Eddie Jackson shares the best dishes from fairs across the country. From deep-fried delights to oversized desserts, these dishes have everyone returning to the fair year after year.

Eddie proves good things come to those who wait as he lists the best dishes with tons of prep time behind them. With unique pancakes, savory gravy and slow-cooked meats, these dishes are an exercise in patience with a delicious reward.

Eddie Jackson finds the perfect line up of appetizers. With unique nachos, delicious dips and new twists on classic dishes, there's no limit to the options for appetizers.

The bakers aim to stump the stabbers with their lifelike cake recreations of items found in the produce aisle. In round two, hosts John Henson and Jocelyn Delk Adams challenge the remaining bakers to wrap their cakes in edible plastic. (Repeat).

Gesine hosts a high school graduation party for her dear friends' daughter. It's a garden party filled with sweet treats. Included: petit fours and chocolate ganache drops.

Gesine invites her friends for a trip down memory lane and an Italian dinner of bolognese lasagne.

Andrew explores Charlotte, North Carolina, a city where big banking meets blue-collar traditions and is buzzing with amazing food. He zeroes in on barbecue, livermush, fried green tomatoes and other eats that are oozing Southern charm.

Andrew highlights seafood dishes in North Carolina's Outer Banks region.

Andrew explores the Philadelphia food scene as he tastes a cheesesteak, shad cake, turkey neck and pig liver. (Repeat).

Andrew tastes the ancient flavors of Croatia. Dishes include roasted dormice, giant offal kebabs, baked rooster and grilled frog. (Repeat).

Food Network's biggest stars discuss the dishes that stop them dead in their tracks and make them take notice.

Alton Brown shares how to get dates into one's culinary life, including three recipes for the 1960s classic devils on horseback and a very scrummy sticky foffee pudding. (Repeat).

Alton Brown resuscitates the languishing tradition of the icebox or refrigerator cake. These no-bake cakes were all the rage in the 1950s, but they are ready for a pastry redux. (Repeat).

Andrew explores the Philadelphia food scene as he tastes a cheesesteak, shad cake, turkey neck and pig liver. (Repeat).

Andrew tastes the ancient flavors of Croatia. Dishes include roasted dormice, giant offal kebabs, baked rooster and grilled frog. (Repeat).

Food Network's biggest stars discuss the dishes that stop them dead in their tracks and make them take notice.

Alton Brown practices pouch cookery.

Alton Brown makes homemade sausage. Included: selecting a grinder.

Alton Brown cooks steak.

Alton Brown makes homemade chicken stock. Also: selecting a stock pot.

Eddie Jackson proves that mac and cheese doesn't have to be a side dish as he finds ways to incorporate it into a full day of meals. From breakfast biscuits and pancakes to meaty dishes with a unique dessert, it's a full day the cheesy way.

Eddie Jackson shares the best dishes from fairs across the country. From deep-fried delights to oversized desserts, these dishes have everyone returning to the fair year after year.

Eddie proves good things come to those who wait as he lists the best dishes with tons of prep time behind them. With unique pancakes, savory gravy and slow-cooked meats, these dishes are an exercise in patience with a delicious reward.

Eddie Jackson finds the perfect line up of appetizers. With unique nachos, delicious dips and new twists on classic dishes, there's no limit to the options for appetizers.

Street foods from San Francisco, Maine and Houston are sampled. (Repeat).

Breakfast at the Fried Egg I'm in Love in Portland, Ore.; and Chinese takeout from the Rice Box in Houston. Also: 3-Sum Eats in San Francisco; and Wrapper's Delight in Nashville. (Repeat).

A trip to Houston includes Vietnamese food from Phamily Bites and a diverse menu offered at the Modular. Also: San Francisco's Bacon Bacon; and an Indianapolis truck that specializes in macaroni and cheese. (Repeat).

Hawaiian fare from 808 Grinds in Portland, Ore., is featured, along with fish dishes served up at St. John's Fire in Houston. Also: artisan pizzas in Louisville; and make-from-scratch food in Indianapolis. (Repeat).

Cajun fare in Indianapolis; Indian-inspired cuisine at Miami's Gypsy Kitchen; gourmet food served on a stick in Houston; and a Louisville truck that specializes in grilled cheese. (Repeat).

Lucky's Puccias Italian restaurant in Austin; the Honey Pot Bakery in Portland, Ore.; San Francisco's Phat Thai; and Puckett's Trolley in Nashville. (Repeat).

Gorilla Cheese in Hamilton, Ont.; Phoenix's Short Leash Hot Dogs; Haulin Balls in Las Vegas; and Houston's Mas Tacos Por Favor. (Repeat).

Host Noah Cappe visits the Delaware County Fair in Walton, N.Y., where he goes wild for a unique twist on spaghetti and pizza, French fries with pork, clams and corn, and cannoli. Later, at the North Georgia State Fair in Marietta, the day begins with a salmon breakfast biscuit and ends with an irresistible banana split. (Repeat).

Interesting eats at the Eastern Carolina Agricultural Fair in Florence, S.C., include the "calzagna," deep-fried Philly blossom, a smokin' okra burger, and deep-fried banana pudding. Later, the Mountain Mandarin Festival in Auburn, Cal., offers visitors atomic habanero tots, cheesecake pizza and something called "The Big Yum." (Repeat).

The York Fair in Pennsylvania, which dates back to 1765, offers dishes that include a taste of Christmas, a pretzel stuffed with a burger, fork-free chick'n'waffle and apple pie funnel cake. Also: The Steuben County Fair in Upstate New York features its own version of a Cuban sandwich, five-alarm fried fudge, and the rainbow sugar waffle. (Repeat).

At the Paris Fair in Ontario, Canada, Noah Cappe gets regal with Her Majesty's Feast, ponders a Meat Pie Poutine, gets down and dirty with the Dirtburger and bites off more than he can chew with the gigantic Maddy Moo's Wrap Attack. At the Washington County Fair in New York, he taps into Sugar Shack Cotton Candy, bites into Bleu Ribbon Fries and eats himself into knots with the Twisted S'More. (Re

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. (Repeat).

Noah travels to the Big Butler Fair in Prospect, Pa., where he bites into the Conevore, which is filled to the brim with smoked brisket, pork and chicken. Then, he feels the burn with the Ragin' Cajun Hoagie before sampling a fried fruit tart and big banana pop. (Repeat).

Noah Cappe stops at the Wayne County Fair in Richmond, Ind., where he takes a stroll with the Walking BBQ; feels the groove of Elvis with a PB&J bacon quesadilla; and goes healthy-ish with a deep-fried salad. (Repeat).

Andrew features the culinary scene of Glasgow, Scotland.

Andrew explores the city of Cork, Ireland.

In Honolulu, the host attempts to eat a giant plate of pancakes containing four pounds of flour at the Mac 24-7 diner. He also samples some local eats, including pipikaula short ribs and the loco moco, a burger dish topped with fried eggs and gravy.

Casey Webb heads to San Francisco and visits an Asian-fusion food truck to try sandwich mashup of fried chicken and pulled pork. Then, he goes to the farmers market for a porchetta sandwich from a roaming rotisserie food truck. (Repeat).

The host visits Joe Rogers' Chili Parlor in Springfield, Ill., and tries to eat five bowls of their super spicy Firebrand chili. He also samples the open-faced horseshoe sandwich, a local favorite, and visits an eatery that claims to have invented the corn dog.

Unique ballpark eats are sampled at three baseball stadiums.

In Oahu, Hawaii, the chef teams up with a farmer to heat up an imu, a traditional underground oven, to cook up a feast that includes cheeseburgers wrapped in layers of leaves. Then, the chef goes to Kauai to join another chef in cooking chicken, ribs, and fresh-caught fish cooked in barrel smokers.

Roger visits three of the greatest fire-roasted ragers that cook tons of meat. Featuring a church picnic with nearly four tons of meat and a crowd of 4,000 carnivores in Owensboro, Kentucky; a Wisconsin winery where they've built a contraption to roast an entire 1,200-pound steer for their annual celebration of beer, wine and beef; and a 70-year-old fish festival in New England, sculpting a scorch

Featuring inventive ways Americans cook with fire. From small campfires to creative custom-made grills and smokers. Home cooks, pitmasters and chefs who are fascinated by fire and food are visited.

Roger learns some wild techniques to rig up and roast whole animals.

Andrew explores the Philadelphia food scene as he tastes a cheesesteak, shad cake, turkey neck and pig liver. (Repeat).

Andrew tastes the ancient flavors of Croatia. Dishes include roasted dormice, giant offal kebabs, baked rooster and grilled frog. (Repeat).

Food Network's biggest stars discuss the dishes that stop them dead in their tracks and make them take notice.

Andrew features the culinary scene of Glasgow, Scotland.

Andrew explores the city of Cork, Ireland.

Andrew travels to Taipei, Taiwan. Highlights of his trip include stinky tofu in a mountainside factory; learning how to turn eggs into hard-as-iron street food; and mastering the art of pulling long and strong noodles. (Repeat).

Andrew explores Ho Chi Minh City, Vietnam, trying sucking snails and duck tongues. Also: He hunts for rice-field rats and tastes farm-raised porcupine. (Repeat).

Andrew Zimmern highlights the legendary cuisine of Boston, from New England clam chowder to Boston cream pie to Parker House rolls. Then, New York City takes the spotlight with mile-high pastrami sandwiches, bagels and lox, pizza by the slice and more.

First the pandemic, then the zombies, then the nukes and now: desolation and a dinosaur-thing. Luckily there are still plenty of yeast in the air. (Repeat).

Alton Brown dives into dried seaweeds and makes a case for why they should be in the pantry.

Andrew travels to Taipei, Taiwan. Highlights of his trip include stinky tofu in a mountainside factory; learning how to turn eggs into hard-as-iron street food; and mastering the art of pulling long and strong noodles. (Repeat).

Andrew explores Ho Chi Minh City, Vietnam, trying sucking snails and duck tongues. Also: He hunts for rice-field rats and tastes farm-raised porcupine. (Repeat).

Andrew Zimmern highlights the legendary cuisine of Boston, from New England clam chowder to Boston cream pie to Parker House rolls. Then, New York City takes the spotlight with mile-high pastrami sandwiches, bagels and lox, pizza by the slice and more.

In Honolulu, the host attempts to eat a giant plate of pancakes containing four pounds of flour at the Mac 24-7 diner. He also samples some local eats, including pipikaula short ribs and the loco moco, a burger dish topped with fried eggs and gravy.

Casey Webb heads to San Francisco and visits an Asian-fusion food truck to try sandwich mashup of fried chicken and pulled pork. Then, he goes to the farmers market for a porchetta sandwich from a roaming rotisserie food truck. (Repeat).

The host visits Joe Rogers' Chili Parlor in Springfield, Ill., and tries to eat five bowls of their super spicy Firebrand chili. He also samples the open-faced horseshoe sandwich, a local favorite, and visits an eatery that claims to have invented the corn dog.

Unique ballpark eats are sampled at three baseball stadiums.

In Oahu, Hawaii, the chef teams up with a farmer to heat up an imu, a traditional underground oven, to cook up a feast that includes cheeseburgers wrapped in layers of leaves. Then, the chef goes to Kauai to join another chef in cooking chicken, ribs, and fresh-caught fish cooked in barrel smokers.

Roger visits three of the greatest fire-roasted ragers that cook tons of meat. Featuring a church picnic with nearly four tons of meat and a crowd of 4,000 carnivores in Owensboro, Kentucky; a Wisconsin winery where they've built a contraption to roast an entire 1,200-pound steer for their annual celebration of beer, wine and beef; and a 70-year-old fish festival in New England, sculpting a scorch

Featuring inventive ways Americans cook with fire. From small campfires to creative custom-made grills and smokers. Home cooks, pitmasters and chefs who are fascinated by fire and food are visited.

Roger learns some wild techniques to rig up and roast whole animals.

Featuring a ball of mozzarella with ricotta filling, topped with truffle shavings in Toronto; a Vietnamese restaurant in Detroit; and a burger inside a glazed donut in Edgewater, New Jersey. (Repeat).

Featuring Japanese hotdogs with shrimp tempura and dried nori from Vancouver; and learning how to make wild black squid ink noodles in Ottawa. (Repeat).

A trip to Victoria, BC for the famous super stacked duck confit waffle; Exploring the Haitian cuisine in a restaurant in Montréal, QC; and deep fried lasagna sandwich in Orlando, FL. (Repeat).

Duck confit waffle from Victoria, British Columbia; Haitian cusine from Montreal, Quebec; and more. (Repeat).

Exploring the Royal Thai cuisine in Toronto; deep fried key lime pie in Marathon, Florida; and a Mexican snack in Phoenix, Arizona. (Repeat).

Featuring the Star Wars-themed dishes from Walk Disney World Resort; a burger joint in Toronto; and mouth-watering Mexican dishes from Tucson. (Repeat).

At Mrs Joy's Fabulous Treats in Lynchburg, VA self-taught bakery owner Tarsha is overworked and underpaid. She's so fed up she's thinking about calling it quits. Steve shows her some professional baking tricks and helps her discover that the key ingredient for success is trusting her staff to do a great job. (Repeat).

A couple wants to find the balance between their work and personal life at OMG Baked Goodness in Toronto. (Repeat).

The hosts kick off grilling season with double-decker blackened grilled chicken and accordion sweet potatoes; a perfect pasta salad; and toasted coconut-mango bars. Also: a burger showdown between Katie Lee and Jeff Mauro; Lee Schrager's grilled breakfast pizza; and Geoffrey Zakarian's smokin' lemon cocktail.

In the Season 10 premiere, a grilled pork tenderloin with an apricot-serrano salsa is prepared by Marcela Valladolid; and later, Katie Lee uses the leftovers to make quesadillas. Also: tips for keeping produce fresh; tricks for a better backyard; nutritionist Joy Bauer's mint-chocolate-chip ice cream; Chadwick Boyd's radish-and-snap-pea bites with brown-butter-rosemary drizzle; and Geoffrey Zakari

Ree Drummond has a care package for her youngest college kid, Todd. She's sending him sweet Mini Strawberry Tarts and Chocolate Hazelnut Oatmeal Bars to share with his roommates, cheesy Chipotle Cheddar Snack Mix and Spirit Pretzels in his team colors. (Repeat).

Ree Drummond prepares a Berry Cheesecake Icebox PIe; Hash Brown Potato Salad; Cowboy Caviar; and BBQ Peach Smoked Sausage. (Repeat).

Ree answers common cooking questions from her friends, neighbors, and visitors. She shares her secret for making a quick and easy party platter with dip, as well as her recipe for a delicious yet no-fuss hamburger soup. She also demonstrates how to make an amazing three-sausage casserole. (Repeat).

Ree Drummond stocks the freezer with some all-time favorites, including her easy Pineapple Pork Shoulder and a hearty Slow Simmered Beef Ragu. Then, she prepares heat-and-go Sweet and Savory Breakfast Wraps and decadent shortcut Brownie Ice Cream Bites. (Repeat).

Mark Anderson and Ryan Fey meet up with celebrity chef Eddie Jackson at his eclectic eatery, The Rosehill Beer Garden, in Cypress, Texas, to fry up "The Morning After Burger." Even though the guys are burger veterans, they can't believe the flavor explosion (Repeat).

Mark Anderson and Ryan Fey pay a visit to The Original Ninfa's on Navigation, a Tex-Mex joint in Houston that's home to the very first fajita served in America, and they agree this sizzling showstopper is worth its weight in gold. (Repeat).

A cheesesteak with a Korean twist and a sweet and flaky dumpling at Ajumama, a food truck in Columbus, Ohio; a meatball pie at Betty's Pie Whole in Encinitas, Calif.; and a fried chicken sandwich at Chicago's Chicken and Farm Shop. (Repeat).

Ryan Fey and Mark Anderson visit a chocolate bar and bistro Eclipse in San Diego, California. (Repeat).

Grits at the Yolk in Rock Hill, S.C.; a brisket sandwich and potato soup at Brown Bag Deli in Columbus, Ohio; and classic s'mores at the Ms. Cheezious food truck in Miami. (Repeat).

Duff Goldman and Caroline Rhea play against Jonathan Bennett and Alex Guarnaschelli. Challenges include trying to talk with a mouthful of crackers; feeling unusual foods; and eating their way to the golden dinner plate.

Dr. Drew Pinsky teams up with Scott Conant to compete against Kendra Wilkinson and Graham Elliot. Games involve chocolates with unusual fillings; the Flapjack-atoa volcano; and a memory test.

Kevin Jonas teams up with Anne Burrell in a food fight against Katie Lee and Chris Knight. Included: They start off by testing their spelling skills. Also: They play with their ingredients and take part in a frantic drawing game.

Ruben Studdard and Katie Lee team up for a food fight against Kim Coles and Scott Conant. Games test their memory, strain their taste buds and challenge the players to work hand-in-hand in the kitchen.

Jennie Garth and Richard Blais take on Duff Goldman and Tara Lipinski. Their first challenge is to identify pictures of celebrities whose names sound like foods. Later, they must assemble a dish while tied back-to-back with their teammate; and finally eat the most desserts.