The Cooking Channel

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.

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

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 treks to Salt Lake City, Utah, to pay homage to a pastrami-topped tradition, savor the sweet-and-salty taste of Hawaii and engage in combat with some hot cakes for the P.A.C. Stack Challenge.

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

Casey Webb 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.

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 Glamorgan for the Glamorgan Sausage; he also tucks into more traditional fayre, eating Welsh lamb faggots, Welsh rarebit and Welshcakes before biting into his Polish heritage with a plate of perfect pierogis.

Tony tries to discover what makes Melbourne, Australia, special as a melting pot of cultures.

Eating Spanish dishes including Jamon iberico and ox tails.

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 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.

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 Glamorgan for the Glamorgan Sausage; he also tucks into more traditional fayre, eating Welsh lamb faggots, Welsh rarebit and Welshcakes before biting into his Polish heritage with a plate of perfect pierogis.

Tony tries to discover what makes Melbourne, Australia, special as a melting pot of cultures.

Eating Spanish dishes including Jamon iberico and ox tails.

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

Exploring Atlanta's food, from barbecued rib tips and top-secret burgers to angry mussels; a guide to some of Atlanta's most popular places; Atlanta native Alton Brown takes viewers to some of his favorite spots and divulges locals-only secrets.

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

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

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.

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

Euro-fusion Greek pizza; Crabby Patty burger; deep-fried chili dog; Fluffernutter elephant ear pasty; beer-battered burger; Mississippi mud fry.

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

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

Noah visits the Delaware State Fair and tries the Delaware Dog, the funnel cake-filled Frankenfunnel Burger and the octopus-loaded Octotaco, along with the Killer Cereal Treat; Noah's second stop is the Obion County Fair in Union City, Tenn.

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

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

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

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

Roger Mooking travels to North Bend, Ore., and meets up with Don Ivy, Chief of the Coquille Tribe for a traditional tribal feast; in Los Angeles, Roger visits Andy Ricker of Pok Pok La, who divulges the secrets to his famous whole roasted chicken.

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

Roger visits 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.

Roger visits Rockin Rodizio, where they load rotisseries with pastrami pork ribs, tomahawk steaks, and even cinnamon rolls topped with whiskey icing; Roger heads to Brooklyn for traditional North Carolina-style whole hog barbecue in the Big Apple.

Four bakers make delicious displays to present at the tree lighting ceremony in Hollywood.

Four bakers compete to have their delicious displays featured in next year's coolest ride at the world renowned LA Auto Show.

The bakers work in teams to create designs made of doughnuts; each baker individually bakes and decorates two dozen mini doughnuts, and then combines them to create a unified design.

Duff Goldman and Valerie Bertinelli challenge the eight kid bakers to use their imaginations to create a unicorn cake that illustrates a specific emotion.

Valerie Bertinelli and Duff Goldman have fond memories of the lunches they took to school as kids, so they challenge the six kid bakers to look at lunch in a new way by turning common lunchbox foods into look-alike dessert masterpieces.

Duff and Valerie bring the galaxy into the kitchen by asking the five kid bakers to make colorful and imaginative intergalactic desserts.

With spring and summer approaching, Valerie and Duff are reminded of hanging out at the beach; the remaining four bakers are challenged to create a cereal treat sand castle filled with two different baked goods.

Duff and Valerie challenge the three finalists to create a Food Network Magazine birthday cake worthy of the $25,000 prize and the title of Kids Baking Champion.

Valerie Bertinelli and Duff Goldman have fond memories of the lunches they took to school as kids, so they challenge the six kid bakers to look at lunch in a new way by turning common lunchbox foods into look-alike dessert masterpieces.

Duff and Valerie bring the galaxy into the kitchen by asking the five kid bakers to make colorful and imaginative intergalactic desserts.

With spring and summer approaching, Valerie and Duff are reminded of hanging out at the beach; the remaining four bakers are challenged to create a cereal treat sand castle filled with two different baked goods.

Duff and Valerie challenge the three finalists to create a Food Network Magazine birthday cake worthy of the $25,000 prize and the title of Kids Baking Champion.

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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.

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.

Tequila cured salmon; homemade white fish salad; herbed goat cheese; roasted jalapeno-cilantro cream cheese; killer potato pancakes; Carrot Juice and Mango smoothie.

Poached eggs in a mouth-watering mole along with creamy green rice; chocolate crepes filled with a chocolate whipped ricotta-almond filling and warm cherries; hot white chocolate.

Spanish tortilla with chorizo; piquillo peppers and garrotxa cheese; Yucca hash browns with bacon; onion and lime-cilantro mojo.

Apricot-yogurt parfait with California granola; orange scented bombolini with pastry cream and chocolate dipping sauce; hang town fry omelette.

Casey Webb's cross-country culinary crusade brings him to Atlanta for a decadent doughnut brunch, beastly barbecue and a five-pound mountain of tater tot nachos.

Casey Webb heads to Phoenix, where he takes on chicken wings slathered in a scorching ghost chili and habanero sauce plus two whole grilled habanero peppers.

Casey Webb travels to Hawaii, where he embraces the aloha spirit and takes on a whopping three-and-a-half pound burger.

Casey Webb heads to Cincinnati to see if he can take down an enormous eight-pound, double-crusted pizza in just 30 minutes; along the way, he encounters a beautiful cheeseburger at a 200-year-old bar and a massive tray of Cincy-style chili.

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

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

Sticky toffee pudding, super spicy wings, a fondue burger, drunken scallops and chocolate plus barbecue; the tastiest, sauciest meals to grace a plate or tingle a taste bud.

Restaurants prove that good food is even greater when it comes in a tasty package, featuring ice cream and cereal stuffed burritos in Los Angeles and a deep-dish pizza wrapped in a whole other pizza in Chicago.

Diners live the gooey good life at these restaurants across the nation.

Nothing matches the incredible taste of food cooked with an open flame; Marc Murphy chows down on some irresistible charred wings in Rochester, N.Y., while Brad Miller brings the fire with a cognac flambéed pasta in Los Angeles.

Geoffrey Zakarian visits New York City for chocolate bread pudding that is too gigantic to comprehend; Simon Majumdar conquers a behemoth burger in California while Beau MacMillan visits Charleston, S.C., for a life-changing fried chicken platter.

Jeff Mauro enjoys a unique caramel-corn pastry treat in Chicago, and Ali Khan gives the low-down on jambalaya served on a stick in Austin, Texas; Alex Guarnaschelli heads to California for an unforgettable sandwich experience.

Wolfgang Puck picks a perfect fruit-and-cream pie in Los Angeles; in New York, Anne Burrell dives into a mouthwatering pizza; Kristen Kish warms up with a one-of-a-kind chicken pot pie in Austin, Texas.

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.

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

Noah Cappe starts his midway adventure with the challenge burrito at the Big Butler Fair in Pennsylvania; it's off to the State Fair Meadowlands in New Jersey to sample jibaritos and the Macoupin County Fair in Illinois for the breakfast shoe.

Noah Cappe feels the brotherly love at the RiverRink Festival in Philadelphia with the ultimate crab fries; he checks out the South Florida Fair for the pizza supreme blossom and Las Vegas' Great American Foodie Fest for divine lobster 'n waffles.

Noah Cappe heads to the Houston Rodeo for their cajun smoked tater; Noah visits the Clark County Fair in Nevada for some home cooking on a bun and goes back in time at the Medieval Fair of Norman, Okla., for the coronation of the crown cannoli.

At the Miami-Dade County Fair, chicken wing ice cream, a glazed donut burger, and a red velvet funnel cake; at the Sarasota County Agricultural Fair, deep fried cheesecake, fried green tomatoes, a pulled pork sandwich and gator on a stick.

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 the iconic dishes of Charleston, S.C.; known for its low country culinary style and high-class hospitality, this charming city offers coastal classics like shrimp and grits, she-crab soup and barbecue.

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

Sachertorte, an Austrian dessert, schnitzel, frankfurter sausage and other classics in Vienna enjoyed by emperors and commoners alike.

Noah Cappe starts his midway adventure with the challenge burrito at the Big Butler Fair in Pennsylvania; it's off to the State Fair Meadowlands in New Jersey to sample jibaritos and the Macoupin County Fair in Illinois for the breakfast shoe.

Noah Cappe feels the brotherly love at the RiverRink Festival in Philadelphia with the ultimate crab fries; he checks out the South Florida Fair for the pizza supreme blossom and Las Vegas' Great American Foodie Fest for divine lobster 'n waffles.

Noah Cappe heads to the Houston Rodeo for their cajun smoked tater; Noah visits the Clark County Fair in Nevada for some home cooking on a bun and goes back in time at the Medieval Fair of Norman, Okla., for the coronation of the crown cannoli.

At the Miami-Dade County Fair, chicken wing ice cream, a glazed donut burger, and a red velvet funnel cake; at the Sarasota County Agricultural Fair, deep fried cheesecake, fried green tomatoes, a pulled pork sandwich and gator on a stick.

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 the iconic dishes of Charleston, S.C.; known for its low country culinary style and high-class hospitality, this charming city offers coastal classics like shrimp and grits, she-crab soup and barbecue.

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

Sachertorte, an Austrian dessert, schnitzel, frankfurter sausage and other classics in Vienna enjoyed by emperors and commoners alike.

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A spicy off-menu burger; an inside out grilled cheese; a secret Mexican breakfast dish named after Godzilla.

A secret dish with Al Capone's marinara sauce; two mash-up sandwiches; NY-style pizza joint hidden.

Short ribs inside a bowling alley; a NY-Hawaiian fusion pizza; a classic Hawaiian dish.

Deep fried grilled cheese; sweet ice cream soda science experiment; a three-cheese chili hidden hot dog; sweet and spicy chicken and waffles.

Andrew Zimmern reveals the ionic foods of Rhode Island's capital.

Deep-fried artichokes, spaghetti alla carbonara and pizza Tonda in Rome that date back hundreds of years.

From delicate spot prawns, inventive sushi and king crab to Japadogs and salmon candy, Vancouver celebrates modern twists on old favorites.

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 devours a meaty stacked sandwich and a beefy ballpark dog; a gas station-turned-burger joint serves a fried apple and brie cheeseburger; homemade deep-fried sausage and Cajun crawfish enchiladas.

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

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.

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

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

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

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

Delicious dishes at some surprising places are revealed.

Eye-popping portions and belly-filling bounties of food make these eats totally epic; a seven-meat sandwich, a 2-foot-tall nacho tower, mountainous sundaes, a stuffed turkey leg and huge seafood platters make up the best of the biggest.

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

Joints that have upped the Happy Hour ante with outrageous, tummy-tantalizing appetizers, from a Bloody Mary topped with spaghetti and meatballs to lamb chop fondue and chicken wing confit.

The baskets contain usually-discarded food scraps such as herb stems and the remains of a filleted fish.

The competitors must work with what is left in a casserole dish and at the bottom of a takeout bag.

Chefs with connections to the food-truck business; two assertively flavored meats in the appetizer round; the second round basket contains a sugary powder and a leafy vegetable.

Presentation is key as the judges compare shrimp and chickpea dishes; baklava in the entree round; the chefs must use salt pearls in their dishes.

The chefs must utilize ramen in a creative way in their appetizer dishes; the entree round features an offal surprise; a New England treat in the dessert basket.

The competitors must work with what is left in a casserole dish and at the bottom of a takeout bag.

Chefs with connections to the food-truck business; two assertively flavored meats in the appetizer round; the second round basket contains a sugary powder and a leafy vegetable.

Presentation is key as the judges compare shrimp and chickpea dishes; baklava in the entree round; the chefs must use salt pearls in their dishes.

The chefs must utilize ramen in a creative way in their appetizer dishes; the entree round features an offal surprise; a New England treat in the dessert basket.

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