Cooking Channel HD

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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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.

Casey's quest for America's best bites has taken him from coast to coast, and it's about time to induct the best BBQ into the "Man v. Food" Hall of Fame.

Casey Webb's tasty travels bring him to Manchester, New Hampshire for an epic portion of barbecue that's served on a shovel at KC's Rib Shack; the deluxe cheeseburger mac; a ghost pepper-infused inferno burger challenge.

The South Florida Fair in West Palm Beach has wacky takes on fairground classics; The Waffle Burger, Donut Philly Cheesesteak and 'Zanado Fries; Noah attends the National Western Stock Show and Rodeo in Denver, where he's introduced to The F Bomb.

Noah Cappe rolls across America with a list of deliciously doughy midway munchies that he kneads to try; from the OMG Pretzel Bomb to the Pumpkin Pie Beignet, these treats are perfect for all the gluten gluttons and yeasty boys and girls.

At the California Mid-Winter Fair and Fiesta, Noah samples a Korean twist on a French dip, a Diablo Dog, and the Supreme Samoa doughnut stack; the Henderson, Nev., St. Patrick's Day Festival has Blasted Irish Burgers and gold-infused Leprechaun Mac.

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

Eddie Jackson digs into one of the most flavorful and versatile meats in the world.

Eddie Jackson shows off a full day of Thanksgiving eats, including turkey, homemade pies and irresistible sides.

Casey Webb rides the wave to Virginia Beach, Va., for a street corn fritter-topped burger, a decadent croissant-muffin hybrid and a dozen-egg duel with the Corned Beef Omelet Challenge.

Casey Webb 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.

The South Florida Fair in West Palm Beach has wacky takes on fairground classics; The Waffle Burger, Donut Philly Cheesesteak and 'Zanado Fries; Noah attends the National Western Stock Show and Rodeo in Denver, where he's introduced to The F Bomb.

Noah Cappe rolls across America with a list of deliciously doughy midway munchies that he kneads to try; from the OMG Pretzel Bomb to the Pumpkin Pie Beignet, these treats are perfect for all the gluten gluttons and yeasty boys and girls.

At the California Mid-Winter Fair and Fiesta, Noah samples a Korean twist on a French dip, a Diablo Dog, and the Supreme Samoa doughnut stack; the Henderson, Nev., St. Patrick's Day Festival has Blasted Irish Burgers and gold-infused Leprechaun Mac.

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

Eddie Jackson digs into one of the most flavorful and versatile meats in the world.

Eddie Jackson shows off a full day of Thanksgiving eats, including turkey, homemade pies and irresistible sides.

Casey Webb rides the wave to Virginia Beach, Va., for a street corn fritter-topped burger, a decadent croissant-muffin hybrid and a dozen-egg duel with the Corned Beef Omelet Challenge.

Casey Webb 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.

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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 starts the day off with breakfast in the garden; he amps up some classics with his world's greatest French toast with praline bacon crumble and a French omelet with fine herbs; Liz makes a non-alcoholic summer strawberry sparkler.

Michael makes his father's favorite by turning the backyard grill into a smoker to make sticky ribs; Liz helps make giant cookies with tons of chocolate, pretzel and sea salt; Norman the puppy makes a surprise appearance.

Michael's outdoor, family-friendly meal starts with a fish fry with lime aioli, where he fries fresh fluke in a pot over coals on the grill; smashed potatoes; quick pickled zucchini salad.

Michael's favorite granola; grilled peaches with honey, yogurt and mint; poached eggs and crab English muffins; maple pecan bacon; Meyer lemon and basil fizz.

Michael sources fresh ingredients from a garden in the sky for Mezze. On the roof of a New York restaurant, this is farm-to-table in the extreme. Featuring Greek almond dip (Skordalia) and golden Zucchini Fritters (Keftedes).

Pork dishes; spinach salad with mushrooms and bacon vinaigrette; pork pie with ground pork, bacon, and potatoes.

Cleveland style clambake.

A smokehouse where succulent, slow-smoked pork ribs are mopped with a tangy, citrus barbecue sauce; a beefy burger topped with smoky kielbasa; octopus-pork and salmon sausages.

Michael Symon starts with Vietnamese fusion dishes; an Asian-inspired duck burger gets a wonton topper; a meaty take on a classic PB and J; pastrami sandwiches.

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

Josh Charles meets up with Michael at his favorite place for crab cakes in town; after a round of bocce ball, Michael introduces Josh to some of Baltimore's best new spots for juicy, inventive burgers and craft brews.

Greater Gulf State Fair in Mobile; Dirty Bird turkey leg and a ride on a crazy midway mash-up, the Mothership; Firefighters' Indian River County Fair in Vero Beach, Fla; the Breakfast Buzz Burger; the Strawberry Lemonade Stick.

Inventive dishes featuring donuts; glazed donut bacon cheeseburger; grilled chicken raspberry donut; donut ice cream sandwiches.

Noah Cappe is out at the Kansas State Fair to experience a well-brined plate of nachos.

Noah Cappe takes on a breakfast bonanza at the Washington State Spring Fair, gets lost in all the maize treats at the Taste of Omaha in Nebraska and picks sides on a very divisive pickle dessert at the Pima County Fair in Arizona.

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

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

Casey Webb's challengers include a 3-pound almond butter and jelly sandwich known as the Elvis Challenge, a four-meat pizza with a tater tot topper and a brisket sandwich piled high with burnt ends and spicy pickle slaw.

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

Casey travels the country and gets some of the best eats America has to offer, and now it's time to honor the best of the best by inducting the top five absolute cheesiest dishes into the "Man v. Food" Hall of Fame.

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

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

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

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

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

Andrew explores the Southern-influenced food scene of Raleigh, Durham and Chapel Hill.

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

Andrew Zimmern explores the iconic soul food of the Mississippi Delta; from fried catfish and hush puppies to smothered oxtails and decadent mud pie, the Deep South's down-home dishes soothe the soul.

Andrew harvests ancient sea salt, roasts a sheep's head and fishes the wild waters in Senegal's West African culture.

Andrew tries coyote, raccoon tail and clams and mussels from Long Island Sound in the Bronx.

Andrew Zimmern reveals unique cooking methods and ancient recipes in Marrakesh, Morocco, including pigeon-meat pies, beef and lentil dishes cooked in bathhouses and whole lamb slow roasted in underground ovens.

Andrew Zimmern explores the cuisine of Sitka, Alaska, where the preparation of iconic Alaskan staples like king salmon, venison and rockfish has evolved with finesse.

Andrew travels to Miami, where the food scene fuses new ideas with old classics; from sizzling Cuban dishes to Peruvian bites with a glitzy Miami twist, Andrew immerses himself in the bold and mouthwatering flavors of Latin America.

Andrew visits Philadelphia and reveals its status as a cultural crossroads by making stops at Mexican, Indonesian and Israeli restaurants; finally, a trip to Philadelphia isn't complete without visiting the oldest Italian restaurant in America.

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

Andrew Zimmern explores the iconic soul food of the Mississippi Delta; from fried catfish and hush puppies to smothered oxtails and decadent mud pie, the Deep South's down-home dishes soothe the soul.

Andrew harvests ancient sea salt, roasts a sheep's head and fishes the wild waters in Senegal's West African culture.

Andrew tries coyote, raccoon tail and clams and mussels from Long Island Sound in the Bronx.

Andrew Zimmern reveals unique cooking methods and ancient recipes in Marrakesh, Morocco, including pigeon-meat pies, beef and lentil dishes cooked in bathhouses and whole lamb slow roasted in underground ovens.

Andrew Zimmern explores the cuisine of Sitka, Alaska, where the preparation of iconic Alaskan staples like king salmon, venison and rockfish has evolved with finesse.

Andrew travels to Miami, where the food scene fuses new ideas with old classics; from sizzling Cuban dishes to Peruvian bites with a glitzy Miami twist, Andrew immerses himself in the bold and mouthwatering flavors of Latin America.

Andrew visits Philadelphia and reveals its status as a cultural crossroads by making stops at Mexican, Indonesian and Israeli restaurants; finally, a trip to Philadelphia isn't complete without visiting the oldest Italian restaurant in America.

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In Portland, Maine, the Tandem Coffee and Bakery serves coconut cake and almond cream, as well as cornmeal cake with strawberries and almonds; in Charleston, EVO Craft Bakery offers a selection of confections featuring peanut butter and chocolate.

Unique ways to add fruits and veggies to your morning meal with a tropical breakfast bruschetta; blue corn zucchini bread; strawberry mint hand pie.

Giada hosts a Christmas dinner for family and friends; on the menu, tortellini in parmesan brodo, risotto with clams, braised lamb shanks with escarole and radicchio and a chocolate candy cane tower.

Giada De Laurentiis hosts a fancy, vintage-inspired cocktail party and serves throwback recipes with a modern twist like bacon onion dip, a spiked gelatin mold and a Korean shrimp cocktail.

Favorite hand-sized treats.

Alex Guarnaschelli ends the debate over where to find the best bagel; Jeff Mauro finds a game-changing falafel in the back of a jewelry store; Geoffrey Zakarian unearths hidden Mexican treasure in Buffalo, N.Y.

Andrew Zimmern tracks down the iconic treasures and hidden delights that make Miami's food scene so special.

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

Andrew travels to Ho Chi Minh City, Vietnam and while hitting the city streets at night, he feasts on sucking snails and duck tongues and on the outskirts of town he hunts for rice field rats, and gets a taste of farm-raised porcupine.

Jiggly pig snoots, spliced spleen, backyard-trapped woodchuck and world-class BBQ in Kansas City.

Andrew follows in the footsteps of Lewis and Clark while experiencing the bountiful cuisine of the Pacific Northwest; sampling Pacific lampreys, forages for edible barnacles and harvests for sea salt on this culinary adventure.

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

Roger Mooking heads just outside Death Valley to cook on a true, fire-breathing barbecue pit; Roger lands in Kansas City, Mo., for a test flight in Swine Flew, an airplane converted by two mechanics into a fully functioning barbecue grill.

Roger Mooking tames the flames in outdoor kitchens fueled by wood-burning fires; Alisal Guest Ranch and Resort is home to 10,000 acres of land with horses, cattle and a bevy of fiery cooking contraptions; juicy beef ribs and grilled chickens.

Roger visits Liberty Kitchen in Houston, Texas, where Chef Lance Fegen has built a wood-fired Argentinian grill; they prepare a traditional Balinese pig roast and enjoy Mexican pork asado tacos; Roger visits Hickory Nut Gap Farm in Fairview, N.C.

Roger Mooking makes a pit stop at The Box Street Social food truck to hang chickens and racks of ribs over a live fire; roasted pumpkins topped with goat cheese and arugula; another food truck with a penchant for central Texas-style 'cue.

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.

12 of the best comfort foods served in restaurants across America; learning everything there is to know about making macaroni and cheese, spaghetti and meatballs, pork chops and gravy, chicken and waffles, chili and more.

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 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.

Casey Webb makes his way to Richmond for a lesson on New Zealand-style savory pies, an elevated Jewish deli experience and a towering Ladder Burger Challenge.

Casey Webb gets into the tailgate tradition with a green and gold burger piled high with bratwurst, cheese curds and jalapenos; a local fish fry with flaky Great Lakes whitefish; 12 crispy egg rolls.

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

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

Tony goes to Kansas City to look for the best barbeque and meets up with Dan and Patrick from The Black Keys.

Tony and musician Sami Yaffa take a liquored-up tour of the world's only pub tram and a bloody sauna and have a surprisingly exciting dinner with the mother of a cabbie.

Anthony travels to Tijuana and the Baja Peninsula where he tries his first Mexican fish tacos.

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

Tony goes to Kansas City to look for the best barbeque and meets up with Dan and Patrick from The Black Keys.

Tony and musician Sami Yaffa take a liquored-up tour of the world's only pub tram and a bloody sauna and have a surprisingly exciting dinner with the mother of a cabbie.

Anthony travels to Tijuana and the Baja Peninsula where he tries his first Mexican fish tacos.

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Scratch Baking Co. in South Portland for the Toaster Jam Scone; Concord Grape and Peanut Butter Snack Cake; Movie Night Cake, made with cocoa chiffon cake, popcorn buttercream and pretzel peanut brittle.

Sampling cutting-edge sweet creations; coconut cremeaux at The Pig and The Lady in Honolulu; whole vanilla bean ice cream by the creator of the Cronut in New York City; raspberry ice box cake at Sweet Lulu's Bakery on Wheels in Charleston.

Updating classic desserts; vegan cupcakes in Austin, Texas; resurrecting vintage cake recipes in Los Angeles.

Union Square Donuts for peanut butter marshmallow cream donuts; Flour Bakery for brioche; Area Four for chocolate espresso B cookie and craquelin.

Chocolate-peanut butter banana pie; classic butter crunch toffee; maple and smoked salt liquid truffle.

Shaved ice Hawaiian treat; edgy desserts for adult palates; ice cream sandwiches with fresh, hot, funnel cakes.

Caliente curls; chile relleno dog; mac and cheese bacon burger; cowboy beans; the Sunnyside burger; tropical tantalizer.

Noah Cappe ventures to the land of cheese for the Wisconsin State Fair and is greeted with the ooey-gooey french onion soup'r stick; the Wisconsin hot chicken bomb; the deep-fried old fashioned dessert; the indy burger, a new take on the funnel cake.

Noah Cappe is following the smoke signals to the fairground; he's chowing down on midway food inspired by cooking over an open campfire.

Fair eats such as the Dynamite dog, North Wood sandwich and barbecue nachos; prairie poutine and a habanero crunch burger.

Noah Cappe lifts the lid on the American melting pot to reveal some decadent, delicious results; when fair-goers meet fusion foods, the results can only be world domination.

Noah Cappe is ready to have his taste buds fired up at the Spencerport Volunteer Firemen's Association Carnival in New York with the Flaming Weck to the Five Alarm Fries and Backyard BBQ Burrito to Smash Potato Waffles.

Fresh snakehead pulled from the Potomac; pupusas at a Salavdoran restaurant; peanut butter sandwiches made with foie gras.

Andrew visits Louisville, KY, when he tastes its unique foods; barbequed sheep meat, pork brain sandwiches and burgoo, a hunter's stew made with squirrel.

A Chinese style noodle bowl made with frog legs and pig skin; sautéed rabbit offal and goat head soup.

Andrew Zimmern gets a taste of the vibrant city of Houston. From a tailgating feast featuring buffalo to a blast and cast that nets fresh duck organs and grilled redfish.

Traditional Texas-style barbecue; pitmaster Travis Heim and his wife, Emma, the power couple behind the popular restaurant Heim Barbecue; Roger and Travis fill a giant steel rotisserie smoker with slabs of briskets.

Outdoor smoker; lamb rotisserie; coal-baked potatoes.

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.

The best surf-and-turf dishes in restaurants across America, including the classic lobster tail and steak, clam and bacon pizza, crab cakes with sausage, and even a lobster-and-steak roll.

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.

When the work is done, it's time to have some fun! Brad Smith hosts as the baking teams create some cakes of the North Pole crew getting up to no good for judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

Host Brad Smith welcomes back three teams of Big Bake veterans who seek redemption by creating cakes of reindeer kicking up their hooves and enjoying their golden years for judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

Jesse Palmer teaches the bakers a lesson in repurposing holiday gifts when they must turn panettone into an entirely new dessert; then they're challenged to create a beautifully decorated cupcake mosaic inspired by a pair of holiday pajamas.

The five bakers create assigned desserts that are inspired by and look like Santa Claus; the bakers are tasked with creating impressive cakes made to look like another icy North Pole staple.

Some of the tastiest treats of Hanukkah are gold-covered chocolate coins, and Jesse Palmer challenges the four remaining bakers to give the classic treat a twist by incorporating candied orange, espresso beans, smoked salt or toasted coconut.

Jesse Palmer challenges the three remaining bakers to make a Christmas morning brunch using the classic holiday flavors of gingerbread, cinnamon and eggnog.

Jesse Palmer teaches the bakers a lesson in repurposing holiday gifts when they must turn panettone into an entirely new dessert; then they're challenged to create a beautifully decorated cupcake mosaic inspired by a pair of holiday pajamas.