The Cooking Channel HDTV (COOKHD)

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).

Andrew spotlights the desert oasis of Palm Springs, CA. The sunny resort city features new and iconic spots serving up eats like grilled rib eye and bone marrow butter, the popular reuben stacker and the classic date milkshake. (Repeat).

Naples may be the birthplace of pizza, but it's also home to delightful traditional dishes. From flaky pastries stuffed with ricotta and dried fruit to meaty ragu and stewed octopus, Andrew Zimmern shows why Naples is a delicious destination. (Repeat).

Andrew samples Appalachian fare as he treks the Daniel Boone Wilderness Trail. From fried, crispy peascakes and buttery buffalo bone marrow to ham cured and aged in pillowcases, Andrew searches for the flavors of the frontier. (Repeat).

Andrew Zimmern traces Paul Revere's path that ignited the flames of our nation's revolution. He samples Colonial-era eel recipes, feasts with Italian immigrants and indulges in a Brazilian meat fest. (Repeat).

Andrew Zimmern highlights the culinary treasures of Venice, Italy, including paper-thin cuts of beef Carpaccio, espresso-soaked tiramisu and cuttlefish stewed in its own ink. (Repeat).

Andrew showcases the iconic food of Taipei, Taiwan, where he discovers that the people one shares a meal with are as important as the meal itself. Among the dishes he highlights: pork dumpling soup; crab hot pot; and stinky tofu. (Repeat).

Andrew takes a walk down memory lane as he visits his favorite haunts in Portland, Maine. He enjoys pastries at his dad's favorite bakery, blows a single day's calories eating poutine and digs into juicy pork prepared over a wood-fired grill. (Repeat).

Andrew heads to Los Angeles to try new creations from the city's experimental young chefs. Then, he makes sure not to forget about classics like the pastrami at Langer's Deli and Middle Eastern fare at Kismet. (Repeat).

Andrew spotlights the desert oasis of Palm Springs, CA. The sunny resort city features new and iconic spots serving up eats like grilled rib eye and bone marrow butter, the popular reuben stacker and the classic date milkshake. (Repeat).

Naples may be the birthplace of pizza, but it's also home to delightful traditional dishes. From flaky pastries stuffed with ricotta and dried fruit to meaty ragu and stewed octopus, Andrew Zimmern shows why Naples is a delicious destination. (Repeat).

Andrew samples Appalachian fare as he treks the Daniel Boone Wilderness Trail. From fried, crispy peascakes and buttery buffalo bone marrow to ham cured and aged in pillowcases, Andrew searches for the flavors of the frontier. (Repeat).

Andrew Zimmern traces Paul Revere's path that ignited the flames of our nation's revolution. He samples Colonial-era eel recipes, feasts with Italian immigrants and indulges in a Brazilian meat fest. (Repeat).

Andrew Zimmern highlights the culinary treasures of Venice, Italy, including paper-thin cuts of beef Carpaccio, espresso-soaked tiramisu and cuttlefish stewed in its own ink. (Repeat).

Andrew showcases the iconic food of Taipei, Taiwan, where he discovers that the people one shares a meal with are as important as the meal itself. Among the dishes he highlights: pork dumpling soup; crab hot pot; and stinky tofu. (Repeat).

Andrew takes a walk down memory lane as he visits his favorite haunts in Portland, Maine. He enjoys pastries at his dad's favorite bakery, blows a single day's calories eating poutine and digs into juicy pork prepared over a wood-fired grill. (Repeat).

Andrew heads to Los Angeles to try new creations from the city's experimental young chefs. Then, he makes sure not to forget about classics like the pastrami at Langer's Deli and Middle Eastern fare at Kismet. (Repeat).

Noah Cappe feels the brotherly love at the RiverRink Festival in Philadelphia with the Ultimate Crab Fries. Then, he checks out the South Florida Fair for the Pizza Supreme Blossom and Las Vegas' Great American Foodie Fest for divine Lobster 'n Waffles. (Repeat).

Noah Cappe gets a good start to his day at the Macon County Fair in Illinois with the Big Biscuit. Then, he takes a bite out of street food at the Ninth Avenue Food Festival in NYC and rings in the 4th of July at the Big Butler Fair in Pennsylvania. (Repeat).

Ali Khan searches for the best deals in Bozeman, Mont. Finds include farm-to-table fresh Benedict and summer sausage; a made-from-scratch elk burger; a celebrity-approved huckleberry bar; and a bison pepperoni pizza. (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).

Ali Khan is in Brooklyn to find the best deals for breakfast, lunch, dinner and a snack. Featuring authentic neighborhood diners. (Repeat).

Ali Khan starts his day in Des Moines the way Iowans do, with crisp and cheesy breakfast nachos. Then it's onto a roasted chicken lunch with comforting mashed potatoes and onion rings, before snacking on a truly divine Napoleon. For dinner, Ali has an unexpected and luxurious seafood stew. (Repeat).

Part 1 of two on water examines how it goes from natural sources to kitchens and how it is purified. (Repeat).

Searching for orchard-fresh peaches from local farm stands for use in a variety of recipes. (Repeat).

Calamari is examined. (Repeat).

Experimenting with tortillas to transform a variety of leftovers. Included: lasagna; nachos. (Repeat).

We're headed to Atlanta, one of the largest cities in the South, for some of the best things we ever ate. From barbecued rib tips and top-secret burgers, to "angry" mussels that will make your day, we've got the guide to some of Atlanta's most popular places. And what's better than having a local show you around? Atlanta native Alton Brown takes us to some of his favorite spots and lets us in on l

Local favorites in Los Angeles, including the notable French dip at Philippe's and Roscoe's, known for its chicken and waffles. (Repeat).

A trip to New Orleans for some seriously delicious, world-renown food. From Po' Boys at Johnny's to Drago's amazing oysters, the Big Easy charms with its distinct culinary style. Also: a Muffaletta at Domilises; the gumbo at Dooky Chase's; and namesake pastries from local favorite Café Beignet. (Repeat).

The gastronomy of San Francisco is spotlighted. (Repeat).

Chef Justin Brunson shares where gets his favorite meatballs, while Monti Carlo digs into her heritage and discovers her favorite chicharron in Los Angeles. Chef Bobby Flay reveals his favorite steak. (Repeat).

Alton Brown takes a field trip to Richmond, Virginia, to get his favorite boxed lunch, while Chef Tregaye Fraser pulls up to a memorable drive-in for a slice of cake. (Repeat).

Roger Mooking travels America to reel in fifteen of the best seafood dishes. (Repeat).

Roger Mooking searches for the country's top fifteen sandwiches and learns about the techniques and assortment of culinary delights one can place between two slices of bread. (Repeat).

The top 15 pizza offerings in the country. Featuring the paper-thin crusts of New York; the wood-fired ovens of the west coast; and the bottomless deep dish of Chicago. (Repeat).

Counting down the five most perfect pork dishes. (Repeat).

Casey Webb charges into Charlotte, North Carolina, for three takes on Southern specialties. There's a cheesy chicken classic care of Korea, a time-honored institution's signature sandwich and the biggest walking taco in all the Carolinas. (Repeat).

Casey heads to Ocean City, Maryland, to dive into a massive jumbo lump crab cake sandwich, make some saltwater taffy candies and stay afloat in the Titanic Sundae Challenge. (Repeat).

Casey Webb's epicurean expedition takes him to San Jose, CA. His first stop is a unique drive-in for a crispy and golden falafel sandwich. Then, he tackles the Monte Cristo Reeto. (Repeat).

Casey Webb travels the country in search of America's most delicious dishes and ultimate eating challenges. (Repeat).

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. (Repeat).

A lounge hidden behind a bookcase; a kitchen sink burger; and more. (Repeat).

Casey Webb's food fling finds him in Lafayette, Louisiana, for savory Cajun stew and a stuffed and spicy sandwich specialty. He also accepts the Devil's Bowl Challenge, a scorching-hot bowl of ramen made with the Lafayette-born 7 Pot Primo. (Repeat).

Tony travels to London and Edinburgh, meeting people, observing the scenery and sampling the cuisine. (Repeat).

Tony visits Greece to see if it really has the world's healthiest diet. Included: Crete and Ithaca. (Repeat).

Casey Webb travels the country in search of America's most delicious dishes and ultimate eating challenges. (Repeat).

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. (Repeat).

A lounge hidden behind a bookcase; a kitchen sink burger; and more. (Repeat).

Casey Webb's food fling finds him in Lafayette, Louisiana, for savory Cajun stew and a stuffed and spicy sandwich specialty. He also accepts the Devil's Bowl Challenge, a scorching-hot bowl of ramen made with the Lafayette-born 7 Pot Primo. (Repeat).

Tony travels to London and Edinburgh, meeting people, observing the scenery and sampling the cuisine. (Repeat).

Tony visits Greece to see if it really has the world's healthiest diet. Included: Crete and Ithaca. (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.

Martha Stewart shares a perfect meaty powerhouse in New York City; Alex Guarnaschelli uncovers a heavy-hitting pork bun in Minneapolis. (Repeat).

Chefs discuss their favorite foods (Repeat).

Eddie Jackson shares a day's worth of foods that are jam-packed, crammed full and superstuffed with the tastiest, most delicious flavors imaginable. (Repeat).

Eddie Jackson looks for deep-fried dishes. (Repeat).

Unique seafood dishes include a traditional oyster roast and seafood boil prepared right on the water in Charleston, S.C.; a New York restaurant that features 25 different mussel pots, complete with French fries and bread to sop up all the unique flavors; a cozy restaurant in the heart of Boston's North End where you can get two different lobster rolls and lobster spaghetti; and a Texas chef adds

A look at some of Houston's most-innovative restaurants features dishes such as beef plates and spicy Tex-Mex mash-ups. (Repeat).

Noah attends the Kentucky Derby Festival in Louisville, where he eats a custom-made pizza, Ozark-style loaded fries topped with pork, baked beans and cheddar cheese, fried cookie dough and a festive funnel cake. Also: Vendors at the South Texas State Fair serve up the Swamp Thing and Hush Kitties. (Repeat).

Host Noah Cappe chows down on Buffalo chicken mac and cheese and a crispy clamwich at the Great New York State Fair, where he also experiences PB&J ice cream and "The Defibrillator." Also: At the South Carolina State Fair, Noah eats a monster meatball and a corn dog fit for a king. (Repeat).

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

Noah gets turned onto two fusion favorites, the torthai and koagie dog, at Magical Winter Lights in Houston, where he also tries his hand at making a deep-fried root beer float and torches a berry brûlée waffle. Later, he dons some Victorian finery for Dickens on the Strand in Galveston, Texas. (Repeat).

In New Orleans, Andrew Zimmern samples Cajun comfort foods, like stuffed pig stomach, and classic Creole cuisine, including smoked raccoon. (Repeat).

Andrew Zimmern visits Detroit for a taste of iconic soul food, from short ribs to oxtails, and Arab-American eats, including lamb-brain sandwiches. (Repeat).

Andrew Zimmern explores some of the things growing in New Jersey. (Repeat).

Andrew finds dishes from different parts of the world right in Toronto. (Repeat).

Delicious fire-cooked meals in the Carolinas. (Repeat).

Two meat-centric cookout spots in California including San Miguel's Paso de Record Vineyard. (Repeat).

A visit to an 86-acre sustainable fish farm called Passmore Ranch. (Repeat).

Choice New England locations for fireplace-cooked foods. (Repeat).

The bakers must use seaweed and sea salt when creating cupcakes for an event at SeaWorld. (Repeat).

Four bakers compete in an aphrodisiac-inspired cupcake challenge. (Repeat).

"Ace of Cakes" star Duff Goldman is a guest judge when four bakers work with wacky ingredients to create cupcakes that celebrate the 100th episode of his show. (Repeat).

In the Silence of the Yams challenge, bakers make yam desserts evoking classic scary movie cliches from chainsaws and hockey masks to bloody knives and creepy dolls. Bakers create a pumpkin patch out of mini bundt cakes. (Repeat).

The bakers work together to create a 3-D suspect sketch out of pate a choux. (Repeat).

It is bridal season for Halloween lovers. The bakers create petit horrors in the pre-heat challenge since bridal showers often have petit fours. In the main heat, it is time for a Halloween wedding. (Repeat).

A group of talented bakers enters the fortune-telling tent at the Circus of Dread in the pre-heat challenge. The competitors are tasked with creating tarot card desserts featuring blood orange, fig, or passion fruit. (Repeat).

Inspired by a mysterious skull man, the bakers enter the graveyard to bring skull desserts to life in the pre-heat. For the main heat, the bakers must create a championship-worthy nightmare cake based on common nightmare themes like falling, being chased or being visited by the dead. (Repeat).

The bakers work together to create a 3-D suspect sketch out of pate a choux. (Repeat).

It is bridal season for Halloween lovers. The bakers create petit horrors in the pre-heat challenge since bridal showers often have petit fours. In the main heat, it is time for a Halloween wedding. (Repeat).

A group of talented bakers enters the fortune-telling tent at the Circus of Dread in the pre-heat challenge. The competitors are tasked with creating tarot card desserts featuring blood orange, fig, or passion fruit. (Repeat).

Inspired by a mysterious skull man, the bakers enter the graveyard to bring skull desserts to life in the pre-heat. For the main heat, the bakers must create a championship-worthy nightmare cake based on common nightmare themes like falling, being chased or being visited by the dead. (Repeat).

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The Horsepower Scrubber is the waterproof, cordless and rechargeable motorized power scrubber that'll make cleaning everything in and around your home a breeze. With 5 interchangeable heads it's customizable to tackle any task!

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.

Perfectly sears & shreds meat and stirs soups, stews, & risotto for consistently delicious, hassle-free meals 60% faster with our stirmax technology.

Antonia Lofaso finds incredible Mexican munchies for affordable prices in Venice Beach, Calif. (Repeat).

Exploring the Middle Eastern cuisine. (Repeat).

Bobby Flay prepares favorite brunch dishes in this series. It opens with a Mexican-theme brunch that includes huevos rancheros with chorizo and a chili sauce on corn tortillas; and spicy home fries. (Repeat).

Deconstructed roasted tomato grits and shrimp with sauteed baby mustard greens and bacon "confit"; streusel-topped baked peaches with a sweet sorghum drizzle; hibiscus tea sangria. (Repeat).

Recipes for brunch on the go. Included: cinnamon-sugar French toast sticks with maple cream; a pressed egg sandwich with homemade chorizo, avocado and queso; and granola-coated frozen bananas. (Repeat).

An apple-theme brunch features apple-cider donuts; apple-sauce parfaits with yogurt and crispy quinoa; eggs Benedict with apple sausage and mustard hollandaise; and a smooth "apple comfort" to drink. (Repeat).

Casey Webb inducts his favorite breakfast tasty treats into the Hall of Fame. (Repeat).

Visiting Hoboken, New Jersey. Includes a peek at Frank Sinatra's home; eating homemade mozzarella; and more. (Repeat).

Casey Webb's cross-country culinary trek brings him to Providence, Rhode Island. He starts with a decadent brioche doughnut that's topped with brunch all-stars and then heads for the sea to dig oysters for a fresh feast. (Repeat).

Casey Webb visits Detroit for the famous Detroit-style, Sicilian square pan pizza. He brunches on a bourbon-peach cinnamon roll in a local landmark and accepts the M Wings Challenge. (Repeat).

Roger Mooking serves up the Top 15 masterpieces of hamburger deliciousness, including the Juicy Nookie, the Brother From Another Mother Burger, and the Burger of the Gods. (Repeat).

The steak, one of the world's signature meals, is explored. (Repeat).

Roger Mooking showcases 12 of the best spicy foods in restaurants across the country. He's in the kitchen with spice-loving chefs preparing the hottest recipes in America and revealing their tongue-scorching secrets. (Repeat).

New dining experiences and classic comforts are brought together under one roof at these food halls, from spicy fried chicken paired with the most decadent mac and cheese at Atlanta's Krog Street Market to a pierogi melt at Cleveland's West Side Market. (Repeat).

This is "nacho" average plate of chips and salsa. From filet mignon and Parmesan fondue to Thai chicken and Hawaiian pork, these restaurants are serving up mouthwatering mounds of meat and cheese. (Repeat).

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

Memphis, home to Elvis and the birthplace of rock and roll, has deals on steak dinners at The Butchershop and indulgent surf and turf at Iris. (Repeat).

A tour of New York City's best eats. Included: Velselka's borscht in the East Village; smoked herring on the Upper West Side; Tasty Hand Pulled Noodles in Chinatown; Cuban grilled corn at Café Habana in SoHo; and Motorino's special round slice of pizza. (Repeat).

Seattle has some of the best seafood, slices and sorbet around. Included: crab cakes at Dahlia; pizza at Serious Pie; and raclette at Le Pichet. (Repeat).

Alex Guarnaschelli names the dish that resulted in her being born; and Fanny Slater explains why she wouldn't get married without catfish and grits. Also: Chef Jonathon Sawyer discusses how one dish changed the lives of over 200 inmates, while cake ace Duff Goldman talks about his favorite slice of pie. (Repeat).

A look at seven popular go-to dishes from restaurants across the country. (Repeat).

Funnel cakes that are crazy and delicious are highlighted by host Noah Cappe, who tries the deep-fried treat with maple and bacon in Georgia, as a sundae in Ohio, a pumpkin variety in Kentucky, with apples in Pennsylvania, and topped with nacho cheese and jalapeños in California. (Repeat).

Cheesy dishes, both savory and sweet, are in the spotlight. Included: deep fried mac and cheese at the Calgary Stampede in Canada; cowboy pistolettes in Texas; classic cheese curds in Wisconsin; and a bacon-covered New York cheesecake. (Repeat).

Highlighting the best hot dogs from festivals and fairs visited by host Noah Cappe. Toppings include crab dip in Maryland; chile relleno in California; and whipped cream and chocolate. (Repeat).

Noah Cappe arrives in the California desert for a date with deliciousness at the Riverside County Fair and National Date Festival. Included: hot and spicy treats like the Fire Fingers Kartwheel and the Sonoran Fire Dog. (Repeat).

Andrew Zimmern feasts on a bounty of multicultural delights in Honolulu. (Repeat).

Featuring Beijing's cuisine. Included: crispy breakfast pancakes; deep bowls of chewy noodles; tender Peking duck; steamed buns; and zesty donkey sandwiches. (Repeat).

Andrew Zimmern reveals the most iconic foods of Chiang Mai, Thailand. From coconut curry soup to a signature sausage with pork and chile paste, fish roasted in banana leaves to minced pork salad, the northern city has a regional cuisine unlike any other, boasting salty and bitter flavors, fresh vegetables and thriving rice crops. (Repeat).

Andrew Zimmern gets a taste of traditional Viking dishes in Oslo, Norway. From reindeer steak and local cured salmon to sheep and heart-shaped waffles, the capital city serves up recipes that are part of tradition. (Repeat).

Funnel cakes that are crazy and delicious are highlighted by host Noah Cappe, who tries the deep-fried treat with maple and bacon in Georgia, as a sundae in Ohio, a pumpkin variety in Kentucky, with apples in Pennsylvania, and topped with nacho cheese and jalapeños in California. (Repeat).

Cheesy dishes, both savory and sweet, are in the spotlight. Included: deep fried mac and cheese at the Calgary Stampede in Canada; cowboy pistolettes in Texas; classic cheese curds in Wisconsin; and a bacon-covered New York cheesecake. (Repeat).

Highlighting the best hot dogs from festivals and fairs visited by host Noah Cappe. Toppings include crab dip in Maryland; chile relleno in California; and whipped cream and chocolate. (Repeat).

Noah Cappe arrives in the California desert for a date with deliciousness at the Riverside County Fair and National Date Festival. Included: hot and spicy treats like the Fire Fingers Kartwheel and the Sonoran Fire Dog. (Repeat).

Andrew Zimmern feasts on a bounty of multicultural delights in Honolulu. (Repeat).

Featuring Beijing's cuisine. Included: crispy breakfast pancakes; deep bowls of chewy noodles; tender Peking duck; steamed buns; and zesty donkey sandwiches. (Repeat).

Andrew Zimmern reveals the most iconic foods of Chiang Mai, Thailand. From coconut curry soup to a signature sausage with pork and chile paste, fish roasted in banana leaves to minced pork salad, the northern city has a regional cuisine unlike any other, boasting salty and bitter flavors, fresh vegetables and thriving rice crops. (Repeat).

Andrew Zimmern gets a taste of traditional Viking dishes in Oslo, Norway. From reindeer steak and local cured salmon to sheep and heart-shaped waffles, the capital city serves up recipes that are part of tradition. (Repeat).

Connie Craig-Carrol & Founder Ken Meares investigates Omega XL, the ultimate all natural solution for joint pain from inflammation.

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Eateries in New York City are visited in the opener of this series examining unusual dining establishments throughout the country. Included: a meatball restaurant; a restaurant serving chicken and waffles; an eco-friendly hot-dog place; and a burger-and-fries shack. (Repeat).

Imaginative eateries are visited. Included: WD-50 in New York City; and the Bazaar, a Spanish restaurant in Los Angeles. (Repeat).

Classic American foods are the focus, including heavy metal-inspired burgers, Brooklyn barbecue and Los Angeles hot-spot desserts. (Repeat).

Unusual eateries are explored. Included: a food truck serving Korean-Mexican dishes. (Repeat).

Inside the Jack Mountain Bushcraft School in Masardis, Maine. (Repeat).

Host Roger Mooking meets two people who love to play with fire in New England. Included: He visits a backyard filled with cooking contraptions collected by a cookbook author and archaeologist, who shows Roger how to steam mussels with dry pine needles and a hot coal. Also: The owner of Brookside Barn and Farm rents out do-it-yourself pig roasts kits. (Repeat).

Andrew Zimmern recalls dishes that are original inventions. (Repeat).

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

Andrew Zimmern explores Goa, a former Portuguese colony in western India, to sample tasty local cuisine. He tucks into prawn curry, Portuguese chorizo and pork vindaloo. (Repeat).

Andrew Zimmern explores the multicultural cuisine of Phoenix, Arizona. A heavy Mexican influence is present throughout the restaurant scene in dishes like chilaquiles and pazole. But Andrew finds that this Southwestern city has much more to offer. (Repeat).

Andrew Zimmern returns to the European epicenter of fashion, art and food. (Repeat).

Andrew discovers ancient recipes in the region of Emilia-Romagna, Italy. (Repeat).

Alex Guarnaschelli joins Michael for beer and hot dogs in Manhattan; and in rural Ohio, Michael meets a husband and wife who use chorizo to give their meatloaf a crazy kick. Also: The owner of a Nashville restaurant talks about the woman behind his appreciation for pure burgers and ingredients. (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).

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).

Crunchy po'boys and spicy barbecue shrimp are among the highlights of a New Orleans restaurant that's memorable for using Cajun flavors in new and unique ways. Also: A chef in Brooklyn names a delicious burger after his wife; and Michael spends time with a team smoking burnt ends in Kansas City, Mo. (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 tackles his "Must Eat" list of doughy delights at the State Fair of Texas in Dallas before heading to the State Fair of Louisiana for some sweets turned savory. Finally, he grabs a Bavarian Burger at the Linde Oktoberfest Tulsa. (Repeat).

John Henson welcomes some unexpected visitors at Camp Devil's Food Lake to shake up the competition for the eight bakers. Then, it's all about teamwork making the scream work as pairs tackle creepy cookies from home and a mother of a blind cake bake. (Repeat).

The competition gets tougher as John Henson challenges the bakers to make creepy cupcakes and a British classic that is completely batty. (Repeat).

John Henson asks the remaining bakers to reimagine a classic dessert. (Repeat).