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Seattle Chef Carolynn Spence battles Iron Chef Jose Garces with her Pacific Northwest cuisine. Marcel Vigneron and Leslie Bargar Suter serve as judges. (Repeat).

Minnesota chef Justin Sutherland brings his contemporary Southern cuisine to Kitchen Stadium in an attempt to fleece Iron Chef Alex Guarnaschelli. If they want to win, each chef will have to impress judges Susan Feniger and Jonathan Waxman. (Repeat).

Chef Thai Dang fishes for a win from the chairman during his battle against Marc Forgione. (Repeat).

"Next Iron Chef" alum Eric Greenspan faces Bobby Flay in Kitchen Stadium. (Repeat).

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

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Gooey desserts. Included: sticky buns; syrup-coated coconut cake; apple pie with spiced caramel; a sundae topped with two sauces. (Repeat).

Southern-inspired sweets are sampled. Included: a Lady Baltimore cake; pies with surprise fillings; layer cakes. (Repeat).

Exotic treats that blend cultural influences, and new and old traditions. Included: French-Japanese sweets in New York; South American treats at a Miami bakery; Boston shops with treats from Turkey and Morocco. (Repeat).

Fruit-based sweets include a fruit galette; fruit tart; and Popsicles. (Repeat).

Chef Duff Goldman visits a restaurant in Los Angeles that is popular for its unique poutine. Chef Andrew Zimmern samples the bestselling sweet potato pie in Asheville, N.C., while Chef Richard Blais features delectable potato and cheese pierogis in Portland, Ore. (Repeat).

From savory to sweet and cheesy to meaty, the pie possibilities are endless. Wolfgang Puck picks a fruit and cream pie in Los Angeles. Then, in New York, Anne Burrell dives into a pizza. (Repeat).

Featuring several brunch meals, including a buffet with homemade sausage, eggs and cakes from LA; a happy place in Houston, Texas; and more. (Repeat).

Alex Guarnaschelli guzzles down beer-battered cheese curds in Chicago while Jason Smith devours boozy bourbon balls in Kentucky. Plus, in Wisconsin, Elena Besser proclaims her love for chicken Parmesan with vodka sauce. (Repeat).

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Restaurants reveal the dishes that have stood the test of time and provide soul-satisfying experiences for their customers, from chocolate egg creams at a 1950s soda fountain in NYC to a San Francisco bakery reimagining Old World confections. (Repeat).

Andrew explores Central Florida. He eats frog legs in the Everglades; hunts armadillos with native Floridians; and catches alligators with members of the Seminole Tribe. (Repeat).

Extreme eats in Las Vegas, including $750 cupcakes and a $5000 hamburger, are spotlighted in the Season 2 premiere. Also: a look at how a Bellagio buffet feeds 4000 people a day. (Repeat).

Florence, Italy, is toured by Andrew, who explores classic dishes, including Florentine steak, ribollita soup, cappuccino and gelato. (Repeat).

Andrew tastes the delicacies of Paris, including indulgent steak frites, a croque-monsieur, artisan baguettes, buttery croissants, macarons and crepes. (Repeat).

Andrew puts the spotlight on Miami's iconic food, including Cuban sandwiches, fresh stone crabs and key lime pie. (Repeat).

The cuisine of Buenos Aires is explored as Andrew tastes dishes including barbecued beef, chimichurri and dulce de leche. (Repeat).

Adam Richman tries to tackle a 190-pound burger in Detroit. (Repeat).

Adam Richman attempts a cheesesteak challenge at Tony Luke's in Philadelphia. Other featured eats include an Italian roast-pork sandwich and a massive ice-cream sundae known as Mt. Vesuvius. (Repeat).

Adam Richman visits Tucson, where he downs a 3-lb. burger at Lindy's Diner on 4th. He also indulges in a huge Mexican feast and a bacon-wrapped hot dog with all the fixins. (Repeat).

The host visits the RU Hungry Grease Truck in New Brunswick, N.J., and attempts the "Fat Sandwich Challenge," which requires him to eat five massive sandwiches in five minutes. If he's successful, a new sandwich will be named after him. He also indulges in triple-decker deli sandwiches and a two-pound stromboli during his stay in the Garden State. (Repeat).

The host heads to Hartford, Conn., and attempts "The Challenger" at Randy's Wooster St. Pizza Shop. He'll have one hour to finish a monstrous 10-pound pizza that's stuffed with "a combination too big to list," according to the menu. (Repeat).

Season 3 opens at the Broken Yolk Café in San Diego, where the host attempts to eat a 12-egg omelet smothered in cheese and chili with two biscuits and a huge pile of home fries on the side. (Repeat).

At the Día de los Muertos Festival in San Antonio, Noah Cappe's taste buds are awakened by the mix of traditional fair food staples. Then, he goes to the Florida State Fair and the Brevard Renaissance Fair for sweet and savory delicacies. (Repeat).

Noah Cappe heads to Balboa Nights in San Diego, where the carnival eats are fresh and twisted. Plus, Noah heads to Florida's Space Coast for the Key Lime Pie Festival and the Coastal Carolina Fair in South Carolina for a dough-nutty banana pudding. (Repeat).

Noah Cappe is off to Rodeo Austin, where the delectable midway meals do not disappoint. Then, he heads to California for Kenyan-inspired Rafikiz Fries at Balboa Park December Nights and the Sweet Potato Tornado at Cathedral City's Taste of Jalisco. (Repeat).

Noah Cappe heads to the Four States Fair in Texarkana, AR, where even the BBQ-loaded sandwiches are bigger. From there, Noah heads back in time to The Viking Experience in North Carolina and gets a little Christmas in the summertime in Katy, TX. (Repeat).

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. (New).

Noah goes cross-country for dessert for breakfast, poké in a cone and more. (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. (Repeat).

Unique ballpark eats are sampled at three baseball stadiums. (Repeat).

Adam Richman heads to the Mean Pig BBQ near Little Rock and attempts their "Shut Up Juice" spicy pulled-pork challenge. While in Arkansas, he also downs a mammoth burger and attends a community barbecue. (Repeat).

The host heads to Washington, D.C., where he indulges in a 6-pound milkshake and a 1 1/2 pound sandwich. (Repeat).

Noah Cappe is off to Rodeo Austin, where the delectable midway meals do not disappoint. Then, he heads to California for Kenyan-inspired Rafikiz Fries at Balboa Park December Nights and the Sweet Potato Tornado at Cathedral City's Taste of Jalisco. (Repeat).

Noah Cappe heads to the Four States Fair in Texarkana, AR, where even the BBQ-loaded sandwiches are bigger. From there, Noah heads back in time to The Viking Experience in North Carolina and gets a little Christmas in the summertime in Katy, TX. (Repeat).

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. (Repeat).

Noah goes cross-country for dessert for breakfast, poké in a cone and more. (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. (Repeat).

Unique ballpark eats are sampled at three baseball stadiums. (Repeat).

Adam Richman heads to the Mean Pig BBQ near Little Rock and attempts their "Shut Up Juice" spicy pulled-pork challenge. While in Arkansas, he also downs a mammoth burger and attends a community barbecue. (Repeat).

The host heads to Washington, D.C., where he indulges in a 6-pound milkshake and a 1 1/2 pound sandwich. (Repeat).

Noah Cappe tries new coastal classics at the LA County Fair in Pomona, like the caviar cream cake. Then, Noah sinks his teeth into the Bloody Mary burger at the Macon County Fair in Illinois and fried maple cookies 'n cream at the Vermont Maple Festival. (Repeat).

Noah Cappe enjoys the Big Dill Stick, Cheeseburger Mofongo, and Bacon Chocolate Churro at the State Fair Meadowlands in New Jersey. Following that, he tries surf and turf at RiverRink Fest Philadelphia and Pizza Dippers in medieval Oklahoma. (Repeat).

A Kentucky Derby-style brunch is served. Included: ham and fried eggs on angel biscuits; silver-dollar buttermilk pecan pancakes with bourbon-molasses butter. (Repeat).

A deli-inspired lunch includes tequila-cured salmon; white-fish salad; bagels with herbed goat cheese and jalapeño-cilantro cream cheese; potato pancakes with apple sauce and cinnamon crème fraiche; and carrot-and-mango smoothies. (Repeat).

Brunch for a weekend staycation includes crunchy maple-topped oatmeal; avocado-salmon Benedict; cinnamon-sugar mini pancake muffins; and toasted marshmallow hot chocolate. (Repeat).

Chocolate is the main ingredient. Recipes include waffles with a white-chocolate custard sauce; breakfast burritos with mocha-rubbed steak; green eggs and a chocolate-barbecue sauce; and hot chocolate with peanut-butter whipped cream. (Repeat).

Chef Michael Symon embarks on a summer road trip to taste the best burgers, brews and BBQ the U.S. has to offer in this series, which premieres with a surprise appearance by Bobby Flay at an over-the-top barbecue joint in New York. Also: Michael discovers just how much heat he can handle in Nashville. (Repeat).

Ron Ben-Israel hangs with Michael Symon in Baton Rouge, La., to feast on a mile-high key lime pie and a Caribbean-inspired brisket melt. Then, Michael heads to Louisville for a burger topped with chorizo and a dessert named the bacon cinna-bomb. Finally, in Lexington, he consumes a spicy fried chicken sandwich and a soothing local craft beer. (Repeat).

Host Michael Symon spends time with a family at the forefront of great American barbecue for four generations when he travels to Lockhart, Texas, in the Season 2 finale. Also: Lobster meat and pork belly amp up a traditional BLT in Brooklyn; and a juicy venison burger is served with unique sauces and seasonings in Louisville. (Repeat).

Michael Symon introduces Kendra Wilkinson to Detroit's food and microbrew scene. Highlights include Coney Island hot dogs, spicy Korean sliders, and pulled pork enchiladas. Finally, they end their day with a head-to-head, beer-laden throwing competition. (Repeat).

Noah Cappe starts his midway adventure with the Challenge Burrito at the Big Butler Fair in Pennsylvania. Then, 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. (Repeat).

The Houston Livestock Show and Rodeo in Texas is toured by host Noah Cappe, who gets a lesson in meat from the Lone Star State, plus eats a chili burger, barbecue baked potato, tamales and strawberry-waffle bombs. Later, breakfast pizza, a sushi burrito and funnel-cake dog are among the tasty highlights of Lemonade Days in Dunwoody, Ga. (Repeat).

Noah travels to Chowchilla, Cal., and discovers a meat extravaganza that takes three days to prepare, a funnel cake cheeseburger and the Baja avocado taco. Later, a trip to New Jersey for the St. Michael's Italian Festival includes Zeppole, a sandwich called the Hoboken Fat Boy and a cheesecake known as Cake 'n Bacon. (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

Casey has crossed the country chowing down on some of the best eats American has to offer, and it's time to honor the best of the best by inducting the top five absolute cheesiest dishes in "Man v. Food" history into the Hall of Fame. (Repeat).

Casey Webb's cross-country culinary adventures take him to the port city of Wilmington, North Carolina for a barbecue bonanza; a burrito; and a pierogi team challenge. (Repeat).

Casey Webb goes to Columbus, Ohio where he tries meals such as a bacon-wrapped hot dog. (Repeat).

Casey Webb tries the tri-tip steak sandwich and steamed local crab in Santa Barbara, California. (Repeat).

Casey fries up a Latin staple in Scottsdale, Arizona, before taking on a stone-age feast, and a four-pound deli platter in the Chompie's Day at the Deli Challenge. (Repeat).

In the American capital, Casey Webb explores some of the most frequented diners and eateries. (Repeat).

Barley is the subject. (Repeat).

Tortillas are prepared. (Repeat).

Breakfast breads are prepared. Also: a segment on cinnamon. (Repeat).

Cube steak is the subject. (Repeat).

Andrew Zimmern highlights foods from Osaka, the gateway to Japan. From panko-crusted vegetables and octopus fritters to udon noodles topped with fried tofu, Osaka's cuisine is Japan's answer to soul food. (Repeat).

Andrew Zimmern reveals the iconic eats of Asheville, N.C. The eclectic food city features tangy barbecue, decadent sweet potato pie, mouthwatering fried chicken, succulent rainbow trout and giant soft-dough biscuits with savory gravy. (Repeat).