The Cooking Channel HDTV (COOKHD)

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

In a pit, under a kettle, or in between hunks of heavy metal, Roger shows off three flame-licking feasts that are packing high heat. (Repeat).

Roger Mooking goes to Hawaii to roast a whole pig in an underground oven called imu. (Repeat).

"Weird Al" Yankovic is the guest judge when four bakers compete to have their cupcakes served at a release party for a book he wrote. (Repeat).

Tiffani Thiessen acts as guest judge when four returning bakers compete to have their cupcakes served at her birthday party. (Repeat).

Cupcakes for the South Beach Wine and Food Festival in Miami are prepared by four returning bakers. Jeff Mauro, host of "Sandwich King," is the guest judge. (Repeat).

Cupcakes for a black-tie gala celebrating the space shuttle Endeavour's arrival in Los Angeles are created by the four competing bakers. (Repeat).

Season 4 begins when five teams are presented with the challenge of creating a terrifying haunted farm. (Repeat).

The four remaining teams are given the challenge of creating a foreboding forest. Film producer Adi Shankar is the guest judge. (Repeat).

The three remaining teams must depict an epic battle between mummies and werewolves in a challenge featuring guest judge Francia Raisa. (Repeat).

Season 4 comes to a close as the final two teams compete to create terrifying Halloween-themed displays that capture the twisted, demonic world of a haunted carnival. (Repeat).

Season 4 begins when five teams are presented with the challenge of creating a terrifying haunted farm. (Repeat).

The four remaining teams are given the challenge of creating a foreboding forest. Film producer Adi Shankar is the guest judge. (Repeat).

The three remaining teams must depict an epic battle between mummies and werewolves in a challenge featuring guest judge Francia Raisa. (Repeat).

Season 4 comes to a close as the final two teams compete to create terrifying Halloween-themed displays that capture the twisted, demonic world of a haunted carnival. (Repeat).

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

Noah Cappe's first stop is the Big Butler Fair in Butler, Pa., where he dines on a Euro-fusion Greek pizza, a Crabby Patty burger, and a deep-fried chili dog, before finally tasting a fluffernutter elephant ear. Then, at the Mississippi State Fair in Jackson, Miss., he tucks into a beer-battered burger and a Mississippi mud fry. (Repeat).

Noah Cappe heads to Charlotte, Mich., for the Eaton County Fair, where he takes a swing at the PB-battered burger, then goes coco-nutty for the pina colada shrimp tacos, and eats fried zucchini z'achos and a superfried strawberry shortcake. Later on, Noah heads to the Montgomery County Fair in Gaithersburg, Md., where he tastes some pigs in a pancake and gets a little corny with Columbian street c

Bananas foster beignets; beef grillades, and a local cocktail special in New Orleans' French Quarter. (Repeat).

Chef Bobby Flay puts an elegant spin on classic diner fare. Included: chocolate-hazelnut-s'more French toast; baked pumpkin oatmeal with a cinnamon crisp; and pasta scramble with breakfast sausage, eggs, kale and tomatoes. (Repeat).

Breakfast in bed is prepared. On the menu: baked eggs with prosciutto; candied tomatoes and herb-Parmesan cream; chocolate-covered berries; a grapefruit mojito; and a dirty almond chai-style latte. (Repeat).

Cornbread waffles with ranch style eggs; glazed waffle donuts. (Repeat).

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

Casey Webb travels to sunny Los Angeles for some epic eats, including a 2.5-pound fusion burrito loaded with every ingredient in the kitchen and drenched in hot sauce 600 times hotter than a jalapeno. (Repeat).

Casey Webb travels to San Diego to face off against a five-and-a-half-pound stack of pancakes layered with bacon, eggs, sausage, country-fried steak and thick-cut ham. (Repeat).

Casey Webb heads to Pittsburgh for creative eats and a five-pound sandwich loaded with meat, cheese, fries and coleslaw. (Repeat).

Americans love tacos, and Roger Mooking is scouring the country for the 15 best tacos around. The options for fillings range from pork to fish to alligator in hard, soft, and even puffy shells. (Repeat).

Roger Mooking highlights 15 incredible dishes from around the U.S. that have one thing in common: they're all utterly unexpected and delightfully delicious. There's brisket kolaches, pizza wings, Calabrian pizza in a bowling alley, and more. (Repeat).

Roger joins chefs in their kitchens as they honor the traditions of soul food dishes. (Repeat).

It's Chicago deep dish vs. Detroit pan and New York vs. St. Louis thin crust as pizzerias across the country roll out the dough for the pizza playoffs. (Repeat).

Featuring dining hot spots that are bursting at the seams with titanic treats, from monster sushi rolls and a five-layer pizza cake to Texas-sized cinnamon rolls and a towering pancake sundae. (Repeat).

Classic Bostonian food is featured in New England. (Repeat).

Crunchy foods are the focus, including onion rings, corn fritters and caramel corn. Remarks by: Duff Goldman; Claire Robinson; Brian Boitano. (Repeat).

A tour of the Mid-Atlantic, sampling seafood like crab cakes in Baltimore and paella in Washington, D.C. Also: the perfect breakfast at Golden West Café; Baltimore favorite Chap's Pit Beef; a chocolate, marshmallow, peanut creation called the CMP at Woodberry Kitchen; and Baltimore's own bomb pie. (Repeat).

Stone crabs at Joe's, lamb shank at Sardinia, calzones at Fratelli La Bufala, pear granita at Ola, treats at Michaels Genuine, and the chocolate peanut butter s'mores from Prime 112 are featured. (Repeat).

Regional dishes are discussed, including Maine lobster, Philly cheesesteaks and New Orleans po-boys. (Repeat).

TV chefs discuss their favorite holiday foods, from traditional fruitcake to rose-petal petit fours. Appearing: Bobby Flay; Alex Guarnaschelli; Curtis Stone; Michael Symon. (Repeat).

Hot, hot, hot carnival treats are the stars of this episode. From pleasingly piquant pretzels in California, to sweet and fiery desserts in New York, Noah gets up the courage to sample seven of the spiciest midway munchies from coast to coast. (Repeat).

At the Meriden Daffodil Festival in Connecticut, Noah Cappe samples Italian American family recipes turned carnival fair. Then, he takes in the seafood scene at the Washington State Spring Fair and some rocky road-ified fries at the Four States Fair. (Repeat).

Noah Cappe takes on the Porter County Fair in Indiana, where a pile of locally sourced pork is served three ways in a single dish. (Repeat).

Host Noah Cappe heads to Hawaii for the Maui Fair where rice is always on the menu. He enjoys traditional Hawaiian treats like the Laulau Feast and Loco Moco and cross-cultural favs like Furikake salmon. (Repeat).

Andrew finds southern favorites in Raleigh, Durham and Chapel Hill. (Repeat).

Andrew celebrates the best of Cincinnati cuisine, like pork schnitzel. (Repeat).

Andrew features the culinary scene of Glasgow, Scotland. (Repeat).

Andrew explores the city of Cork, Ireland. (Repeat).

Hot, hot, hot carnival treats are the stars of this episode. From pleasingly piquant pretzels in California, to sweet and fiery desserts in New York, Noah gets up the courage to sample seven of the spiciest midway munchies from coast to coast. (Repeat).

At the Meriden Daffodil Festival in Connecticut, Noah Cappe samples Italian American family recipes turned carnival fair. Then, he takes in the seafood scene at the Washington State Spring Fair and some rocky road-ified fries at the Four States Fair. (Repeat).

Noah Cappe takes on the Porter County Fair in Indiana, where a pile of locally sourced pork is served three ways in a single dish. (Repeat).

Host Noah Cappe heads to Hawaii for the Maui Fair where rice is always on the menu. He enjoys traditional Hawaiian treats like the Laulau Feast and Loco Moco and cross-cultural favs like Furikake salmon. (Repeat).

Andrew finds southern favorites in Raleigh, Durham and Chapel Hill. (Repeat).

Andrew celebrates the best of Cincinnati cuisine, like pork schnitzel. (Repeat).

Andrew features the culinary scene of Glasgow, Scotland. (Repeat).

Andrew explores the city of Cork, Ireland. (Repeat).

Every 3 seconds an American's identity is stolen. Just how safe is your 401k? Your bank account? Your home? Your credit? Crime Reporter Tom Morris Jr. investigates the identity theft epidemic. Find out how you can help protect yourself with LifeLock.

Heading back to his Southern roots, Eddie Jackson is on the hunt for the best chicken dinners. Taking comfort food to the next level, these favorite dishes are trashy, messy, and spicy. (Repeat).

Hazelnuts can sweeten a savory dish; peanuts can bring a bit of saltiness to a dessert; and pistachios can add a crunchy texture. Whether it's creamy spreads or crushed bits, Eddie Jackson finds all sorts of ways to use nuts. (Repeat).

Former NFL player turned chef Eddie Jackson explores the many kinds and flavors of cheese. He discovers the versatility of this naturally processed food that can be enjoyed by itself as a tasty snack or can be incorporated in many delicious dishes in many different ways. (Repeat).

From Cuban cuisine to South Korea's legendary dishes, Eddie Jackson brings a taste of delicious, authentic flavors from around the world to please the taste buds. (Repeat).

In Las Vegas, Adam Richman explores a Chicago mob-inspired speakeasy and their secret dish using Al Capone's original marinara sauce, two mash-up sandwiches, and a NY-style pizza joint hidden inside the Cosmopolitan Casino. (Repeat).

Adam Richman's in Oahu, where he finds the best short ribs he's ever had, modestly served inside a bowling alley. Then, he finds a NY-Hawaiian fusion pizza in an Irish pub in Chinatown and a classic Hawaiian dish off-menu. (Repeat).

A new season begins with Andrew in Washington, D.C., exploring things to eat in the nation's capital. Included: fresh snakehead fish pulled from the Potomac River; the traditional Salvadoran dish pupusa; and a peanut-butter sandwich made with foie gras. (Repeat).

Andrew visits Wisconsin, where he learns the science behind improving the taste of milk. Also: A Serbian casserole is prepared with lamb organs; and emu testicles are tasted. (Repeat).

Andrew Zimmern reminisces about the amazing noodle dishes he has devoured, from Beijing's zha jiang mian to Italy's trofie al pesto and many more in between. (Repeat).

Andrew dives in to the meat-centric menu of Zagreb, Croatia. (Repeat).

Andrew takes a look at the hearty and filling dishes of Frankfurt, Germany. (Repeat).

Andrew spotlights Hamptons icons wood-roasted whole fish and clam chowder. (Repeat).

In San Diego, Michael Symon devours a delicious dumpling-inspired pork and shrimp burger and an elevated pub food classic. In Tulsa, Oklahoma, a food truck serves smoked meatballs with a cheesy surprise inside. (Repeat).

In Las Vegas, Nevada, Michael Symon tackles towering burgers piled with spicy Korean pork bulgogi and juicy pork belly pastrami. In Denver, a modern-day sloppy joe is loaded with iconic brisket burnt ends. (Repeat).

In Charleston, South Carolina, Michael Symon smokes a whole hog and makes chorizo from scratch for a saucy BBQ brunch burrito with two different fire-roasted salsas. In Atlanta, an authentic Caribbean roasted pork sandwich has a dedicated local following. (Repeat).

Laughter fills the air when Billy Gardell accompanies Michael Symon on a food tour of Los Angeles. Included: They compare a famous old-fashioned chili burger with an imaginative contemporary take. Also: table-side barbecue in Koreatown; bar games at a downtown brewery. (Repeat).

Noah Cappe gets the royal treatment with "ye olde eats" at the Hoggetown Medieval Faire in Gainesville, Fla. (Repeat).

Noah Cappe travels to the Arkansas State Fair. (Repeat).

Noah Cappe visits two fairs for seasonal carnival treats. (Repeat).

(Repeat).

Noah Cappe munches on some Texas-sized treats at Rodeo Austin. (Repeat).

The host travels to Fertile, Minn., where he eats a "dynamite dog," a sandwich piled high with prime rib and a fusion between barbecue and nachos. Also: He finds quintessential Canadian cuisine with a carnival twist at the Red River Exhibition in Manitoba. (Repeat).

John Henson kicks off the competition by revealing all the skeletons in his family's closet to inspire the eight bakers as they make scary skeleton desserts. The main heat is monster madness as the bakers conjure up monster-under-the-bed creations. (Repeat).

In the pre-heat challenge, host John Henson asks the seven bakers to create spine-chilling desserts guided by spirits, such as bourbon and rum. Then they use fresh flavors and colorful decorations to bring old desserts back to life and impress the judges. (Repeat).

The six remaining bakers team up to create desserts that pay tribute to the iconic Addams Family, scary on the outside and sweet on the inside. During the main heat challenge, the wonderfully creepy family is honored. (Repeat).

Host John Henson's mummy issues inspire the pre-heat challenge of crepe cakes, and Judges Carla Hall, Katie Lee and Zac Young decide on the creepiest. In the main heat, the five remaining bakers use classic fall ingredients to create jack-o'-lantern pies. (Repeat).

The remaining four bakers go digging to create terrifyingly tasty grave-robber desserts. (Repeat).

John Henson asks the remaining bakers to make a Ghostembouche, a ghostly version of a croquembouche tower. (Repeat).

The six remaining bakers team up to create desserts that pay tribute to the iconic Addams Family, scary on the outside and sweet on the inside. During the main heat challenge, the wonderfully creepy family is honored. (Repeat).

Host John Henson's mummy issues inspire the pre-heat challenge of crepe cakes, and Judges Carla Hall, Katie Lee and Zac Young decide on the creepiest. In the main heat, the five remaining bakers use classic fall ingredients to create jack-o'-lantern pies. (Repeat).

The remaining four bakers go digging to create terrifyingly tasty grave-robber desserts. (Repeat).

John Henson asks the remaining bakers to make a Ghostembouche, a ghostly version of a croquembouche tower. (Repeat).

Every 3 seconds an American's identity is stolen. Just how safe is your 401k? Your bank account? Your home? Your credit? Crime Reporter Tom Morris Jr. investigates the identity theft epidemic. Find out how you can help protect yourself with LifeLock.

Host Ali Khan travels to Pittsburgh, where he indulges in subs, pretzels and cheesy pancakes. Also: He visits a popular taco joint known for a dish with tentacles. (Repeat).

A trip to Baltimore offers host Ali Khan the chance to sink his teeth into dishes that include bacon-infused pancakes; Maryland pit beef; Basque-style fried cheese balls; and Korean-style street noodles. (Repeat).

Host Ali Khan finds food deals in Chattanooga. Included: a colossal cinnamon roll; a sweet and sassy lamb burger for lunch; an indulgent Tennessee whiskey pot de crème; and an Irish spin on tacos for dinner. (Repeat).

Food finds in Salt Lake City include a French toast that's made with a zesty pound cake; a burger topped with fried guacamole; the Utah staple of Mormon funeral potatoes served at a biker bar; and a perfectly smoky chicken club sandwich. (Repeat).

Roger Mooking showcases the very best Cajun dishes in America, covering all the classics, as well as a few surprises. (Repeat).

Featuring food trucks; food walk-up counters; roadside stands; and more places to get some of the best food to-go. (Repeat).

Roger Mooking dives into the best desserts which the United States offers. (Repeat).

Roger goes coast to coast to check out crazy custom contraptions. Featured: a custom-built meat swing set in West Sacramento, California; and open-fire cooking in New Jersey. Recipes include: whole lamb roasted over a wood fire on a 5-foot hand-powered rotisserie, accompanied by salsa verde made with herbs from the farm and vegetables roasted in a wood-fired oven. (Repeat).

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. (Repeat).

Roger Mooking learns roasting methods. (Repeat).

Roger Mooking looks for various takes on the surf and turf. (Repeat).

Highlighting some finger-licking good entrees, including backyard barbecue; and more. (Repeat).

Featuring drive-ins across the country bringing a taste of Americana and a sidecar of nostalgia, from crispy, juicy fried chicken and hearty chili cheese fries to zesty taco burgers and deep-fried hot dogs. (Repeat).

Featuring food festivals across the nation. From big, bold Hawaiian burgers at the Bite of Seattle and slammin' sausages in St. Louis to the biggest crawfish boil in Louisiana. (Repeat).

Food tastes better when it's eaten outside. The show fulfills viewers' al fresco appetites. At Saltwater Cowboys in Mt. Pleasant, South Carolina, the shrimp boats come in while customers chow down on BBQ pork trashcan nachos. (Repeat).

Chef Erik Battes applies modern takes to an ancient ingredient in a battle against chef Stephanie Izard; and Michael Voltaggio and Ching-He Huang will determine the winner. (Repeat).

Two culinary students from the International Culinary Institute in Myrtle Beach, Sundy Barth and Charlie Unger, are guided by their mentors as they take on an exciting barbecue challenge that showcases their heritage and skill in a head-to-head battle. (New).

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).

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.

Every 3 seconds an American's identity is stolen. Just how safe is your 401k? Your bank account? Your home? Your credit? Crime Reporter Tom Morris Jr. investigates the identity theft epidemic. Find out how you can help protect yourself with LifeLock.

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).

Not Available (Repeat).

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).