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Casey Webb goes to the Florida Keys for a shrimp burrito. (Repeat).

The host visits Tradewinds Cafe in Portland, Maine, to attempt the "Manimal Challenge," which requires him to eat an 8-patty burger, two hot dogs, a soda and a milkshake in 20 minutes or less. Other featured eats include a huge lobster meal and a burger stuffed with four different kinds of meat. (Repeat).

Adam visits Kobe Sushi in Salt Lake City and attempts the "Hell Fire Challenge," a six-piece spicy tuna roll made with hot kaiware sprouts, jalapeño peppers and a concentrated paste made with four of the world's hottest peppers. Other stops include Crown Burgers and Bruges Waffles & Frites. (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).

Adam crosses the border into Niagara Falls, Canada, and tries to eat seven pounds of pasta at Mick & Angelo's Eatery & Bar. (Repeat).

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. At local favorite Mr. Mac's Mac and Cheese, he only has eyes for their magnum opus, the Deluxe Cheeseburger. (Repeat).

Casey Webb visits Buffalo for a nostalgic twist on the classic Buffalo wing, a melt-in-your-mouth chocolate delicacy and a duel at the deli with the Back-Alley Barrel Sandwich Challenge. (Repeat).

Visiting Fargo, North Dakota for a gastronomic exploration. Includes a classic breakfast-desert mas up; a big Midwestern meal; Bavarian bites and brews; giant pretzels; and more. (Repeat).

The host visits Tradewinds Cafe in Portland, Maine, to attempt the "Manimal Challenge," which requires him to eat an 8-patty burger, two hot dogs, a soda and a milkshake in 20 minutes or less. Other featured eats include a huge lobster meal and a burger stuffed with four different kinds of meat. (Repeat).

Casey Webb's tasty travels take him to Newport, Rhode Island, for a coastal clam creation, a crave-worthy comfort food combination and the 4-pound Go Bananas Challenge. (Repeat).

Casey Webb heads to Sacramento, California for three gold meals. (Repeat).

Casey Webb's cross-country food frenzy brings him to Miami, where he first tackles a triple-layer burger. Next, he delights in some innovative, Cuban-inspired ice cream flavored with cream cheese, guava and cookies. Finally, he's joined by two teammates to go up against a monster 30-inch pizza challenge. (Repeat).

Casey Webb's nationwide feast brings him to Alaska, where he cracks into crab legs fit for a king at Slippery Salmon Bar and Grill in Anchorage. (Repeat).

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. (Repeat).

Casey Webb heads to his home state of New Jersey for an iconic Italian hot dog, a Portuguese pork sandwich, and a taco challenge so big that no one's been brave enough to try it. (Repeat).

Casey Webb heads to Salt Lake City, Utah, to pay homage to a pastrami-topped tradition. (Repeat).

Casey Webb heads to San Francisco and visits an Asian-fusion food truck to try sandwich mashup of fried chicken and pulled pork. Then, he goes to the farmers market for a porchetta sandwich from a roaming rotisserie food truck. (Repeat).

Casey Webb's culinary crusade carries him to a popular wine country in California. (Repeat).

Casey Webb pays a visit to Oakland, CA, for a towering banana split, a hot-off-the-grill molcajete and spring roll warfare as he faces the 3.5-pound Lumpia Challenge. (Repeat).

Lake Tahoe provides a scenic backdrop as Casey Webb explores some of the area's best eats and finds a complete dinner in a bun, a Greek comfort food staple, and a fearsome, four-pound feast in the Menu Burger Challenge. (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).

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).

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

Casey Webb heads to San Francisco and visits an Asian-fusion food truck to try sandwich mashup of fried chicken and pulled pork. Then, he goes to the farmers market for a porchetta sandwich from a roaming rotisserie food truck. (Repeat).

Casey Webb's culinary crusade carries him to a popular wine country in California. (Repeat).

Casey Webb pays a visit to Oakland, CA, for a towering banana split, a hot-off-the-grill molcajete and spring roll warfare as he faces the 3.5-pound Lumpia Challenge. (Repeat).

Lake Tahoe provides a scenic backdrop as Casey Webb explores some of the area's best eats and finds a complete dinner in a bun, a Greek comfort food staple, and a fearsome, four-pound feast in the Menu Burger Challenge. (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).

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).

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

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

From mouthwatering burgers to delicious desserts, there's a food truck for just about any craving. (Repeat).

The most over-the-top dishes are featured. (Repeat).

Eddie Jackson shows off the most scrumptious and seriously stunning sandwiches ever created. These shockers prove that there are truly no limits to what can be placed between two slices of bread. (Repeat).

Eddie Jackson goes through a full day of food combinations, from new takes on old favorites to presentations that aren't quite what they appear to be. These pairings keep diners guessing and leave their taste buds begging for more. (Repeat).

Andrew Zimmern goes on a gastronomic tour of Las Vegas: From quail breast stuffed with foie gras and mouthwatering Waygu steaks to classic veal Parmigiana and tantalizing Thai. (Repeat).

Andrew Zimmern explores the cuisine of Merida, Mexico. He tries traditional slow-roasted pork, pork-stuffed cheese balls in Yucatan sauces, and much more. (Repeat).

Andrew Zimmern explores the cuisine of Delhi, India. He tries local delicacies like tandoori chicken, goat kebabs, samosas and deep-fried sweet dough balls. (Repeat).

Andrew celebrates Pennsylvania Dutch favorites like shoofly pie. (Repeat).

Alton Brown cooks cauliflower. (Repeat).

Lasagna is made. (Repeat).

Classic meringue desserts, including baked Alaska, are made. (Repeat).

Cooking with oats. (Repeat).

Buffalo chicken pizza in New York; a horseshoe sandwich in Illinois. (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).

S'mores mini-donuts and wild rice burgers in North Dakota. (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).

Wild rice burgers, Idaho tacos and kettle corn are foodie highlights of a trip to North Dakota. Later, PrairieFest in Oswego, Ill., offers Noah the chance to indulge in a Chicago-style beef and sausage extravaganza. Also: kimchee Korean dogs; homemade churros; and deep-fried ice cream. (Repeat).

Donuts are in the spotlight. (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).

Michael Symon starts in Boston with a burger that originated as a late night; next, he heads to Seattle, where a beer hall serves a mammoth, pretzel-breaded, and deep-fried pork shank; and in Miami, he tries some baby back ribs with a homemade guava-habanero glaze. (Repeat).

Michael Symon heads to his hometown of Cleveland to visit a brewery that revolutionizes classic pub fare with decadent confit chicken wings in chipotle-maple glaze. (Repeat).

Michael Symon heads to Providence, where a traditional Rhode Island hot wiener in a crepe topped with chili is the ultimate local comfort food. (Repeat).

Michael Symon ventures south to the Smoke on the Falls competition in Gadsden, Alabama. From couples to friends to whole families, more than 60 teams compete, but only one will take home the title of Grand Champion. (Repeat).

A Grill Masters Napa tournament begins with appetizer ingredients that include a sea creature and colorful veggie. Later, a ballpark snack could be seen as a curveball in the entrée round; and chilies make the judges happy as a dessert component. (Repeat).

Outdoor grilling in Napa Valley, Cal., begins with baked beans and lamb belly. Later, a seafood-heavy basket requires a lot of work and creative thinking for the competing chefs; and in the dessert round, one of the mystery ingredients shows a tendency to char quickly. (Repeat).

Grillers compete in California's Napa Valley. In the first round, they pound away at a seafood protein. Later, a beautiful rib eye could distract the contestants from the other basket ingredients; and sweet surprises should make for some yummy desserts. (Repeat).

Four grillers compete for the final spot in the grand finale. Ingredients in the appetizer round include beautiful mushrooms and a strong jam; fish butchery and flavor balancing come into play when making entrées; and a yummy cake needs to be reworked for a winning dessert. (Repeat).

The grilling tournament ends with a porky surprise in the appetizer round; a surf-and-turf combo when making entrées; and bananas and wine as tricky dessert ingredients. (Repeat).

Outdoor grilling in Napa Valley, Cal., begins with baked beans and lamb belly. Later, a seafood-heavy basket requires a lot of work and creative thinking for the competing chefs; and in the dessert round, one of the mystery ingredients shows a tendency to char quickly. (Repeat).

Grillers compete in California's Napa Valley. In the first round, they pound away at a seafood protein. Later, a beautiful rib eye could distract the contestants from the other basket ingredients; and sweet surprises should make for some yummy desserts. (Repeat).

Four grillers compete for the final spot in the grand finale. Ingredients in the appetizer round include beautiful mushrooms and a strong jam; fish butchery and flavor balancing come into play when making entrées; and a yummy cake needs to be reworked for a winning dessert. (Repeat).

The grilling tournament ends with a porky surprise in the appetizer round; a surf-and-turf combo when making entrées; and bananas and wine as tricky dessert ingredients. (Repeat).

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Ali Khan is taking in the mountain views in Asheville, N.C., as he looks for local deals on breakfast, lunch, dinner, and a snack. (Repeat).

Host Ali Khan has 12 hours and $35 to find the best deals for breakfast, lunch, a snack and dinner in Minneapolis. (Repeat).

Ali Khan hunts for affordable meals in Las Vegas. (Repeat).

Ali Khan, full-blown food enthusiast and blogger, has 12 hours and only 35 bucks to find the best deals in Portsmouth, N.H. for breakfast, lunch, dinner and a snack! Ali starts his day by tackling a monster of a pancake. The he comes face to face with the massive "Stairway to Heaven" burger, topped with braised short rib. Next he hits the waterfront for a cup of classic New England chowder. He end

Roger Mooking is checking out the best combinations of eggs, gravy, breakfast meat, and fried dough that make up the twelve greatest breakfasts in the country. He's hanging out in the kitchen with chefs learning all their secrets on how to get the day started. (Repeat).

Roger Mooking travels the U.S. to find classics with a twist and unexpectedly delicious pairings. He visits the chefs in their own kitchens to find out how they create these surprising and mouthwatering dishes. (Repeat).

Roger Mooking takes 15 gastronomical trips for the most exotic, flavorful and spicy foods all without leaving the U.S. The featured chefs create classic international meals from Ethiopia, Thailand, Mexico and more in their own American kitchens. (Repeat).

Roger Mooking finds two meaty marvels. In Palatine, IL, heavy metal couple Greg and Kristina Gaardbo run Rockin Rodizio, a catering company that specializes in Brazilian-style Barbecue that cooks hot and fast. Dishes include: three massive rotisseries that are loaded with snappy sausages, succulent pastrami pork ribs, tomahawk steaks, and cinnamon rolls topped with whiskey icing. Also spotlighted:

Roger Mooking heads to Nashville. At Urban Grub, an 18-foot-tall hearth hangs a wall of andouille sausages and pork ribs rubbed with sorghum and spices. At Martin's Bar-B-Que Joint, a 6-foot-tall rig can smoke a flock of spiced chickens. The sausages get sent to a kettle brimming with a flavorful boil with crawfish, fire-roasted potatoes, and corn. To complement the fiery chickens, there's a side

Roger Mooking gets blown away by not one but two of the biggest metal-clad rigs he's ever seen. In Algoma, Wis., he meets brothers Brad and Aric Schmiling who use a giant cinder block pit and massive metal grates to roast a whole steer. Then Roger heads to Atascadero, Calif. where he meets Jason Elvis Heard, a brilliant engineering consultant who built a record-breaking rig called Mega Pit. (Repea

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).

All across America, folks are cooking up red, white, and blue meals that pay tribute to tradition and tempt the taste buds. (Repeat).

From a super-stack, password-protected cheeseburger in Chicago to top-notch barbecue at a Walla Walla, WA, gas station, the most delicious dishes at the most surprising places across the country are revealed. (Repeat).

From a half-pound kielbasa smothered in Swiss cheese to an all-beef dog stuffed with smoked brisket, these restaurants are all about delicious dogs and sizzling sausages. (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).

Bobby Flay and Marcela Valladolid ("Mexican Made Easy") team up to take on Masaharu Morimoto and Andrew Zimmern ("Bizarre Foods") in Kitchen Stadium. Judges: Penn Jillette; Donatella Arpaia Stewart; and Simon Majumdar. (Repeat).

Geoffrey Zakarian, the Season 4 winner of "Next Iron Chef," makes his "Iron Chef America" debut in a battle against Victor Casanova, executive chef at Culina, an Italian restaurant at the Four Seasons Hotel in Beverly Hills. Judges are Karine Bakhoum, Art Smith and Jill Zarin. (Repeat).