TVPLUS - Dino IPTV 🦕 channels list - usa cooking channel hd 469363/ folder usa---cooking-channel-hd-469363/

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Chef Brad Miller visits an Orange County food truck with a custom smoker on board; Brad tries classic Cajun dishes with a twist in Austin, Texas; in Los Angeles, Bard discovers an ice cream truck without a freezer.

Innovative spins on the classic grilled cheese sandwich; a veritable sushi bar on wheels with fresh tuna and wagyu beef; fresh funnel cake and ice cream to create a whole new dessert.

A food truck owned by an actual Italian prince, Prince Emanuele di Savoia; winning over locals with authentic handmade pastas, like bucatini with lemon sauce; Brad travels to Minneapolis.

A husband-and-wife-owned truck in Los Angeles that is winning over Californians with crêpes; a taste of Indian street food in North Carolina; a larger-than-life hot dog cart that's putting a delicious spin on the American classic.

Deep-dish pizza in Denver; a five-ham pig-out in Pittsburgh; a massive ice cream sundae in Massachusetts.

Cheesy charbroiled oysters dipped in butter; fresh beer-battered grouper; lobsters marinated in sweet garlic and white wine.

Coke marinated carnitas burrito; hot and cheesy lobster burrito; hot-sauce drenched and deep-fried catfish burrito.

Sampling the most creative concession stand fare at America's minor league stadiums; family-friendly joints serve pulled pork and shrimp nachos and a grilled Nutella, cream-cheese and banana sandwich with bacon.

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.

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 explores cheesy dishes across the U.S.; French, Italian, Mexican and American cheesy classics and innovations are on display.

Noah Cappe raises a glass of mead and celebrates a meaty cone at The Viking Experience in Creedmoor, NC. Then, he starts the day off with a biscuit breakfast at the Oak Mountain State Fair and dines on festive foods at the Magical Winter Lights Festival.

Deep-fried treats of the carnival.

Noah heads to the Eaton County Fair, where he samples the PB Battered Burger, then tries Piña Colada Shrimp Tacos, fried zucchini Z'achos and a Super Fried Strawberry Shortcake; Noah visits the Montgomery County Fair in Gaithersburg, Md.

Noah experiences the All-Chicken Taco, Mexican Funnel Cake, Octopus on a Stick and Unicorn Popcorn at the San Diego County Fair; Noah visits the Tennessee Valley Fair and checks out the Pork Pie, the Cubano Y'all and the Mint To Be Funnel Cake.

From Japanese hot pots and hand-crafted lasagna to ice cream made from locally sourced ingredients, Andrew explores San Francisco's culinary history and diversity for a second time.

Andrew looks at the inventive and time-honored eats of Genoa, Italy, home to big-league favorites like peasant-created seafood salad, pesto with pasta, and crispy, decadent flatbread.

Andrew showcases Calabria, a rugged region in the toe of Italy's boot; Calabria sees a diverse range of ingredients that shine in signature dishes like fileja noodles with goat and parmigiana di melanzane.

Andrew Zimmern explores the international flavors of the Bronx, N.Y.; Italian-influenced bites; dry-aged pork sausage; spicy Jamaican meat pastries.

Andrew is in Seville, Spain, enjoying long nights of communal drinking and eating cured Iberico ham, gazpacho and serranito pork sandwiches.

Andrew goes on a gastronomic tour of Las Vegas, from quail breast stuffed with foie gras and mouthwatering Wagyu steaks to classic veal Parmigiana and tantalizing Thai.

Michael Symon makes his way to the Garden State to see more than 40 teams compete over two days at the New Jersey Knoq-Out in Blairstown; a rookie competes against her mentors, and the teams find out if double the days leads to double the trophies.

Michael Symon visits the Memphis in May festival to see some of the biggest names in BBQ; Myron Mixon, Melissa Cookston and Erica Blaire Roby, go head-to-head in the whole hog category at the World Championship Barbecue Cooking Contest.

Michael Symon is back and heading to the largest barbecue competition on Earth -- the American Royal World Series of Barbecue; over 500 BBQ pitmaster teams battle it out in two days for glory, bragging rights and a share of $85,000 in prize money.

Michael Symon heads to Uvalde, Texas, for the 15th annual Briscoe Ranch BBQ Cook-off at the Crossroads, where top pitmasters from Texas and beyond vie for a tasty prize of $10,000.

Michael Symon makes his way to the Garden State to see more than 40 teams compete over two days at the New Jersey Knoq-Out in Blairstown; a rookie competes against her mentors, and the teams find out if double the days leads to double the trophies.

Michael Symon visits the Memphis in May festival to see some of the biggest names in BBQ; Myron Mixon, Melissa Cookston and Erica Blaire Roby, go head-to-head in the whole hog category at the World Championship Barbecue Cooking Contest.

Michael Symon is back and heading to the largest barbecue competition on Earth -- the American Royal World Series of Barbecue; over 500 BBQ pitmaster teams battle it out in two days for glory, bragging rights and a share of $85,000 in prize money.

Michael Symon heads to Uvalde, Texas, for the 15th annual Briscoe Ranch BBQ Cook-off at the Crossroads, where top pitmasters from Texas and beyond vie for a tasty prize of $10,000.

Healthy Joints for Life! Episode 1 of world-renowned orthopedist and longevity researcher Dr. Rich Diana's new series on healthy aging; learn about the real causes behind joint aging, and the promising new drug, supplement and therapy options.

The Wellness Hour: Dr. Alvarez explores how Nuvia delivers a beautiful new smile in just 24 hours.

If you have thinning hair or hair loss, Keranique can help regrow thicker, longer and fuller hair. Keranique is the number 1 hair regrowth system for women. Regain your confidence with beautiful, thicker and fuller hair in just 3 easy steps!

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All natural flavored milks including gingerbread and peanut butter; Lemon Ricotta doughnut; called a crookie.

Uncovering eateries in Asheville, N.C., that are serving up desserts.

Moojo uses customized ice cream sandwiches made with warm cookies to help keep Austin weird; Hail Mary in Brooklyn serves American classics with colorful, modern makeovers.

High Point Creamery in Denver serves unusual ice cream flavors; Pizzeria Locale in Boulder for biscotti, butterscotch budino, or saltimbocca baked pizza dough; Glaze in Denver for German layered cakes called baumkuchen.

Aiko Pops in Denver serves raspberry and sweet corn ice pops; Empire Biscuits in NYC serves biscuits with roasted duck fat-thyme butter spread; Cacao Sweets and Treats outside of Chicago serves carrot cake cinnamon rolls with cream cheese icing.

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

Shivana and Spencer want a wedding cake that tells their modern American love story while honoring their Indian and Middle Eastern backgrounds; bakers attempt to bridge the divide between old and new to create a 21st-century Taj Mahal cake.

Julie and Katie are looking for a party cake for their social media business, but they can't agree on the most Instagram-worthy design; they also don't see eye to eye on a classic vanilla versus chocolate battle that is sure to go viral.

High-fashioned southern belle Grace is looking for an over-the-top cake, but her husband-to-be, Jeremy, wants to pay tribute to his late father by keeping it close to his country roots.

The theme of Dan and Brittany's wedding is rustic meets glam, and even though their wedding is in a rustic barn, finding a cake with enough glamorous details to make Brittany happy is taking these two on a delicious journey to find the perfect cake.

Sharp cheddar mac with meaty chili; five-cheese mac with lobster and truffles; a BBQ mac with pulled pork.

The best eats along the banks of the Mississippi River, from jazz-inspired barbecue and mouthwatering meatloaf to seafood-smothered fried green tomatoes and garden-fresh ratatouille.

Named for the average Joe, the country's best diners are highlighted, from a liquor store-turned-restaurant serving up burgers to an authentic Mexican kitchen laying down the law with its arresting dishes.

Diners check out bucket-list dishes, including Philadelphia's life-changing roast pork sandwiches, the best burger in New York City and a cavalcade of Cajun flavors at the best bayou brunch around.

A food truck serving the most delectable Korean/Mexican dishes; a bowling alley that boasts its own special Blue Ribbon menu; a locally-inspired private farm table dinner.

The exciting things chefs are doing to make vegetables decadent and delicious.

A chat with hot restaurateur Ken Friedman; belly bacon fat heirloom popcorn; Indian bar snacks to go; moonshine margaritas; stoner pie; Bam Romero's Rock Star Beef Jerky.

Why Minetta Tavern has the most talked about burger in town and what makes it top everyone's reservation hot list.

Two different styles of Korean fried chicken; all-you-can-eat roast chicken dinner; Portuguese rotisserie grilled chicken; smoked chicken and game hens.

Flavors from around the world, from New York to Las Vegas to Philadelphia.

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.

Nothing's better than a little batter and hot oil; Eddie Jackson tracks down the crunchiest, most-delectable deep-fried foods that will put any food lover in a total frenzy.

Eddie Jackson revisits some childhood favorite dishes.

With so many different styles and flavors, cheese is incredibly versatile; Eddie Jackson finds there's no wrong way to go as he heads out on a creamy, tangy, cheesy ride.

Valerie Bertinelli and Duff Goldman challenge the young bakers to work in teams to create a cake inspired by traditional happy and sad theatrical masks.

Valerie Bertinelli and Duff Goldman bring the fun and stakes of a spelling bee into the kitchen by asking the remaining seven kid bakers to make spelling bee word tarts with assigned words on top.

Valerie Bertinelli and Duff Goldman assign each kid baker a different lunch menu with items they must imposterize and serve up on a classic cafeteria tray.

For this challenge, Valerie Bertinelli and Duff Goldman are honoring the school library by asking the young bakers to create book desserts; they can make any dessert, as long as it's decorated to look like a book.

Valerie Bertinelli and Duff Goldman challenge the young bakers to work in teams to create a cake inspired by traditional happy and sad theatrical masks.

Valerie Bertinelli and Duff Goldman bring the fun and stakes of a spelling bee into the kitchen by asking the remaining seven kid bakers to make spelling bee word tarts with assigned words on top.

Valerie Bertinelli and Duff Goldman assign each kid baker a different lunch menu with items they must imposterize and serve up on a classic cafeteria tray.

For this challenge, Valerie Bertinelli and Duff Goldman are honoring the school library by asking the young bakers to create book desserts; they can make any dessert, as long as it's decorated to look like a book.

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Classic dishes are reinvented into something new and unique; brunch at Miami's Eating House; fried chicken dinner with creative sides; turning matzo balls into gnocchi; Easy Tiger combines a bakery with a beer hall.

Chef Nate Appleman brings gourmet savory and dessert pizzas to Pulino's; Sara Jenkins brings Italian street food to a tiny Lower East Side storefront.

A java boutique with unique flavors; a brew pub where the beer menu reads like a book; a Mexican eatery shakes up margaritas and mezcals in unusual combinations; a prohibition style gin joint.

Bourbon and corn flakes flavored scoops at Humphry Slocombe; the sweets at Sweet Rose Creamery; visit the Dairy Godmother for unique ice pop flavors.

Hot spots around the country spice up kitchens.

Rick Bayless celebrates Mexico's most beloved street food and snacks; two brothers bring decadent Italian toasts to one of New York's hippest neighborhoods; a "Top Chef" winner turns traditional eastern-European cuisine on its head.

Noah Cappe digs in to seven ooey-gooey versions of the classic American casserole; whether it's stacked in a sandwich, layered in a hot dog, rolled into a taco or topped with lobster, these mac and cheese creations are crave-worthy carnival treats.

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

Texas-sized treats at Rodeo Austin; Kobe beef Rodeo Austin burger and the massive Stuffed Chop; Pima County Fair in Tucson, Ariz., for a shrimp stick featuring sweet Gulf shrimp and fruity cereal; The Big Rib; brain-numbing Nitro Whip.

Noah Cappe dives into the fairground for some of the yummiest seafood snacks on the midway.

Riverside County Fair and National Date Festival; fire fingers cartwheel and the Sonoran fire dog; palm date shake; Pensacola Interstate Fair for some Flora-Bama fun; crabby tots and the love me tender pizza; queen of funnel cakes.

The Cowboy Breakfast ends the day with the uniquely sweet Caramel Apple Tots; Noah challenges himself to the 5 Pounderito and tries the finger-licking Ice Cream Funnelwich.

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.

Roger Mooking travels across America searching for the 12 best Tex-Mex dishes from beans, meats and peppers to salsas and gooey cheeses; how to create signature Southwestern taste explosions and unique regional treats.

The 12 best super-sized dishes; Roger Mooking hangs out with chefs to learn all their secrets for creating ultimate omelets, steaks, sandwiches, seafood platters and more decadent, XXL-sized dishes.

Roger Mooking starts the meal off right with 15 of the best appetizers in the United States; from nachos and chicken wings to oysters, fries and more, Roger's going coast-to-coast to find the best.

Find out why Geoffrey Zakarian, Roger Mooking, Eric Greenspan and the Voltaggio brothers say fried chicken, zesty tropical shrimp, grilled summer salad and pancake lasagna dishes will make everyone happy.

A burger smothered in slaw; lasagna sandwich; bread with chocolate.

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.

Food Network stars talk about their favorite recipes made with bacon.

Pork shoulder with spices; carne adovada; carnitas.

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

Texas-style barbecue; Fox Bros. Bar-B-Q, which is owned by twin brothers Jonathan and Justin Fox; a 1,000-pound rotisserie smoker with briskets and house-made pork and beef bologna; the Texacutioner and the Bologna and Cheese.

Mrs. Peters Smokehouse, a smoked fish institution thriving in Jensen Beach, Fla., since 1958; giant 100-year-old oven smoking hundreds of pounds of fish, some of which will be used in a special seafood chowder, in Loxahatchee, Fla.

Brooklyn-based chef Pierre Thiam challenges Iron Chef Bobby Flay.

Iron Chef Zakarian vs chef Sawyer.

Marc Forgione vs. Andrew Zimmerman.

Iron Chef Bobby Flay competes against challenger Angelo Sosa in a fight for the culinary title. The judges for this battle are Hal Rubenstein, Judy Joo and Billy Harris.

Brooklyn-based chef Pierre Thiam challenges Iron Chef Bobby Flay.

Iron Chef Zakarian vs chef Sawyer.

Marc Forgione vs. Andrew Zimmerman.

Iron Chef Bobby Flay competes against challenger Angelo Sosa in a fight for the culinary title. The judges for this battle are Hal Rubenstein, Judy Joo and Billy Harris.

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The Wellness Hour: Dr. Alvarez explores how Nuvia delivers a beautiful new smile in just 24 hours.

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Cinnamon sugar French toast sticks with maple cream; pressed egg sandwich with homemade chorizo; avocado and queso; granola coated frozen bananas.

Chocolate hazelnut s'more French toast; baked pumpkin oatmeal with cinnamon crisp; pasta scramble with breakfast sausage, eggs, kale and tomatoes.

Sally Lunn French toast with homemade apple butter and salted caramel whipped cream; rolled omelet with Gruyère.

Huevos rancheros with chorizo and a spicy tomato/chili sauce; ranch-style eggs over fresh corn tortillas with spicy home fries on the side; a Sangrita Ole is a cocktail inspired by a Bloody Mary and a margarita.

A toasted baguette has goat cheese topped with poached eggs and black-pepper vinaigrette; pain perdu with fresh peaches and vanilla butter; white wine and Lillet cocktail.

A sweet/savory peach/arugula salad with crispy pancetta and Gorgonzola; frittata with fresh peppers, onions and cherry-tomato sauce; gelato, vanilla gelato and espresso affogato; a blood-orange Campari prosecco.

Food Network stars reveal the best barbecue they've ever eaten.

Macaroons; blintzes; spicy chili rellenos.

Unexpected food combinations.

Favorite hand-sized treats.

Martha Stewart gushes over the most irresistible piece of lemon meringue she's ever had; Simon Majumdar travels to Kentucky for a world-famous avocado dessert; chef Antonia Lofaso goes all out with a perfect puffy pastry known as the Napoleon.

From macaroni and cheese to milkshakes, these are the greatest dishes found on the kids' menu; Alex Guarnaschelli shares her comfort food; Claudia Sandoval shows how fun it is to play with food; the Legendairy Milkshake Bar in Nashville, Tenn.

A Miami chef shows Roger a unique rig he built himself that allows him to roast, grill and sauté over hot coals; Roger helps him grill juicy pork packed with adobo-inspired flavors and prepare a seafood-studded paella in a party-sized pan.

Roger Mooking is letting barbecue pork sandwiches hog the spotlight; Hoodoo Brown Barbeque in Ridgefield, Conn., where they serve a meaty masterpiece loaded with pork belly and pulled pork; Bigmista's Barbecue and Sammich Shop.

Roger Mooking is honoring the legendary pitmasters who make some of the country's best barbecue; Roger gets cooking with the man who brought barbecue to Brooklyn at Hometown Bar-B-Que; cooking Jamaican jerk baby back ribs and sticky Korean ribs.

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.

A whole pig on a metal cross to cook over hot coals; the pig roast drippings fall into a potato-filled cast iron pan set over the hot coals; whole onions and squash are nestled directly in the embers.

Roger visits Sam Edwards, a third-generation ham master; Benton's Smoky Mountain Country Hams.

Andrew Zimmern visits San Francisco's Bay Area; Cookies made with crickets; eggs made out of plants; lamb's head soup.

Andrew visits Rhode Island where old traditions meet the experimental to create clam cakes and monkfish liver mousse.

Hunting and cooking iguanas with a family; a fishing derby competition; Cuban cooking and cigar making.

Science behind what makes milk taste better; a traditional Serbian casserole made with lamb organs; emu testicles.

Andrew Zimmern finds out that some amazing things are growing in America's Garden State; dinuguan; Taylor pork roll.

Calf brains on toast; grilled goat organs; Korean scrub down.

Casey Webb heads to Charleston, S.C., for some epic low country eats; the Belt Buster Challenge where one must consume a two-pound burger, three pounds of nachos, a hulking order of tater tots and a 12-ounce milkshake in 20 minutes.

Casey Webb heads to Portland, Ore., to taste mouthwatering Peruvian chicken, a succulent porchetta sandwich and a two-pound burrito packed with 10 of the spiciest peppers in the world.

Casey Webb travels to Chicago for some epic Windy City eats, including a massive triple-threat pork sandwich and a challenge featuring a two-pound double bacon cheeseburger and two pounds of Irish nacho cheese fries.

Casey Webb heads to Des Moines, Iowa, where he'll attempt to eat an overstuffed pulled pork sandwich slathered in a scorpion pepper hot sauce in 10 minutes.

Chef Ramsey tackles spoiled food, fake fish and a small customer-base when he visits Sante La Brea in Los Angeles.

Chef Ramsay returns to two California restaurants to see if his recommendations are being followed and recalls his most memorable kitchen fights.

Chef Ramsay visits a business in New Jersey owned by two brothers who can't set aside their differences; Ramsay gives the menus and dining room a modern makeover.

Chef Ramsay visits a once-popular Danish restaurant to try and help a stubborn owner in denial; Ramsay makes a discovery that forces him to close the restaurant in the middle of dinner service.

Chef Ramsey tackles spoiled food, fake fish and a small customer-base when he visits Sante La Brea in Los Angeles.

Chef Ramsay returns to two California restaurants to see if his recommendations are being followed and recalls his most memorable kitchen fights.

Chef Ramsay visits a business in New Jersey owned by two brothers who can't set aside their differences; Ramsay gives the menus and dining room a modern makeover.

Chef Ramsay visits a once-popular Danish restaurant to try and help a stubborn owner in denial; Ramsay makes a discovery that forces him to close the restaurant in the middle of dinner service.

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Cut up to half the cost of your monthly cell phone bill; same towers, same coverage, but a lot less money; it sounds great but is it too good to be true?; join myth-busting legend Kari Byron as she takes on Big Wireless to save you money.

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Tiffani cooks for Jason and Naomi Priestley; arugula salad with Parmesan cheese; Marcona almonds and truffle oil; steaks with a garlic and shallot sauce; cheese plate.

Seth Green and wife Clare Grant help Tiffani prepare incredible pizzas; potato and goat cheese pizza with caramelized onions; ricotta arugula pizza with lemon and grapes; fig and prosciutto pizza with blue cheese.

Tiffani invites Elizabeth Berkley and Emily Procter over to the house for dinner and drinks; grilled ciabatta with ricotta and snap peas; chicken with orange glaze; orzo salad with corn, arugula and cherry tomatoes.

Tiffani prepares a rustic menu for her friends Matt Bomer and Tim DeKay; she prepares honey garlic salmon smoked on the grill and grilled vegetable couscous salad, a blackberry mint mule and ends the meal with a cardamom nectarine galette.

Pork maple sausage from scratch; egg, cheese and sausage sandwich; blueberry and cream stuffed French toast with fresh strawberry jam.

Kelsey pickles radishes and pork chops; pickled sugar snap pea butter lettuce salad; pickled brined pork chops.

Homemade candy bars; pomegranate and lime lollipops; frozen pie blended with vanilla ice cream to create a pie shake.

Kelsey shares some essential cooking tips she discovered while in France.

Kelsey checks out the first annual Hot Sauce Expo, then gets started on her own hot sauce menu with a Fresno pepper hot sauce, a spicy kale Caesar salad and a spicy roasted chicken with a hot sauce compound butter.

Grilled shrimp tacos with mango salsa; breakfast taco with sausage and egg; chili-braised lamb tacos.

Symon meets with Bobby Flay to share milkshake and burger recipes.

Roasted chicken pops with vibrant salsa verde; fried potatoes with spicy aioli; molten chocolate cakes.

Aged porterhouse; peach and blue cheese salad; simple macerated blackberries; classic Manhattan.

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

The lowdown on the sweet messages imprinted on Necco's classic Sweet Hearts; Waffle Waffle's red velvet waffle; See's Candy's pink fondant Bon Bons; Traditional Baking Company's heart cookies.

How a candy bar did active military duty in World War I; French Burnt Peanut; Tasty Kakes with peanut butter and chocolate.

Why not sample everything on the menu when it comes in the form of small bites?

The unique delis.

Interesting restaurants in Las Vegas.

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.

A peek into the unique foods in Queens, N.Y.

Eight flavors of bacon; smoking barbecue in the center of a dining room; quesadillas stuffed with chicharrones; Mexican sandwich filled with ham and pork.

Andrew Zimmern finds out that there's a lot more than meat and potatoes on the table in Iowa; pork brains with spring onion kimchi; a stew made from a sheep's head.

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

Andrew Zimmern goes deep into the interior of Florida and discovers that people in the rural areas are still living off the land and eating much like their ancestors did.

Andrew visits Boston to prove that a traditional city can be a breeding ground for new food trends. He meets a group of Harvard scientists, and a Cambodian family that injects new food traditions into a Boston suburb.

Andrew visits the home of country, Nashville, Tennessee; Hot chicken, dry ribs and grilled Sandhill crane.

Andrew wants to find out what Hawaiians really like to eat; dried octopus bile sac; crispy pork intestine;and a traditional take on a raw fish salad that includes the eyeballs.

Gordon Ramsay revisits the kitchens of six restaurants that he altered when they were about to close their doors.

Ramsay visits the Handlebar Restaurant and Lounge in Mount Sinai, N.Y., where the owners are in denial about the restaurant's outdated decor and the head chef's lack of passion.

The owners of J. Willy's Bar and Grille are $1.2 million in debt and contact chef Gordon Ramsay in hope that he can help give them a fresh start; Gordon brings in fresh ingredients and teaches the inexperienced cooks how to make various dishes.

Gordon Ramsay revisits the kitchens of six restaurants that he altered when they were about to close their doors.

Ramsay visits the Handlebar Restaurant and Lounge in Mount Sinai, N.Y., where the owners are in denial about the restaurant's outdated decor and the head chef's lack of passion.

The owners of J. Willy's Bar and Grille are $1.2 million in debt and contact chef Gordon Ramsay in hope that he can help give them a fresh start; Gordon brings in fresh ingredients and teaches the inexperienced cooks how to make various dishes.

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Adam eats cheddar in Cheddar before traveling to a farm café for roast chicken and a cheesy celeriac and leek bake, stopping at a vending machine for chocolate milk and tucking into a quiche from a mother-daughter bakery.

Adam tries a tattie scone in Scone, tastes Scotland's national dish, haggis, neeps and tatties, and some sweet shortbread.

At the Kansas State Fair; chicken wings get a fair-friendly treatment at the Oklahoma State Fair.

On the fairground, Noah Cappe discovers some amazing pizzas, including a breakfast pizza in Georgia, an awesome pizza in a cone and a funnel cake pizza at the Florida State Fair.

Noah heads to Vancouver to sample Canadian Poutine Stuffed Burger, Jerk Chicken Dumplings, and the Donuccino; Noah visits the Fryeburg Fair in Maine, where he tries the Pig Pile in Paradise and eats local favorites like a Lobster Roll.

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.

Saint Paul Winter Carnival; the Nordic Waffle Pizza and the super-indulgent Biergarten Cupcake; Lil' Corn Cakes and an ooey-gooey S'Mores Chimney Stack.

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.

Roger Mooking wraps his hands around fifteen of the best sandwiches, tacos, pizza slices, chicken wings and more; some of the country's best and most creative chefs give a peek inside their kitchens.

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 Mooking showcases 15 of the most delightfully decadent dishes from around America. From bacon brownies to chicken fried lobster, they're the type of savory pleasures and sweet sensations that make everyone long for cheat day.

Roger Mooking explores cheesy dishes across the U.S.; French, Italian, Mexican and American cheesy classics and innovations are on display.

From the swankiest steak house to the coolest poolside restaurant; the hottest hot spots on and off the strip.

The most indulgent meals at some of the best family-owned restaurants across the country are highlighted, from mole-smothered enchiladas in Los Angeles to cheesesteak-stuffed stromboli in Philadelphia.

The best local hideaways and tourist-friendly spots on the Hawaiian islands of Oahu and Kauai; delicacies include pineapple fried rice, Hawaiian-style dogs, lau lau pork and Spam musubi.

Frugal foodies across the country savor the savings while indulging in high-quality meals without the high prices, from $4 fried chicken tacos and $1 shucks to half-priced rib eyes and bargain breakfast bites.

Roger visits two caterers in the South who specialize in live-fire cookouts: Argentinian grill master Mariano Cebrián in Chattanooga, Tenn., and Chef Kristian Niemi of Honey River Catering in Columbia, S.C.

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.

Sweatman's in Holly Hill, South Carolina cooks whole hogs and pulls and chops them; Stamey's Barbecue in Greensboro, North Carolina serves pork shoulders and slaw.

Three hundred pounds of fish are nailed to oak boards and cooked around a ring of coals; Mexican dishes include goat barbacoa and masita.

Roger meets Josh Pollack, owner of Rosenberg's Bagels & Delicatessen in Denver, whose 8-foot steel contraption cooks up to 1,000 pounds of food.

Carolina-style barbecue is all about pork and Rodney Scott is the whole hog boss; Roger checks out Rodney's impressive new pit room where whole hogs get cooked low and slow; Rodney hits the hogs with his secret.

Tony goes to Kansas City to look for the best barbecue 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.

Roger meets Josh Pollack, owner of Rosenberg's Bagels & Delicatessen in Denver, whose 8-foot steel contraption cooks up to 1,000 pounds of food.

Carolina-style barbecue is all about pork and Rodney Scott is the whole hog boss; Roger checks out Rodney's impressive new pit room where whole hogs get cooked low and slow; Rodney hits the hogs with his secret.

Tony goes to Kansas City to look for the best barbecue 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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Regain independence and enjoy greater mobility with the compact design and long-lasting battery of portable oxygen.

Cardiologist Dr. Ernst von Schwarz, M.D. shows how to manage your blood pressure naturally and help protect your heart for life with My Best Heart.

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Grandma J's Kitchen for chicken and waffle fritters; Honey Butter Fried Chicken; Purple Pig for fried pig's ear.

Southern comfort in Boston with chicken fried steak at Estelle's; coconut curried goat stew at Highland Kitchen; catfish tacos at Darryl's Corner Bar.

G. Garvin heads back to his hometown of Atlanta; shrimp and grits; red velvet cake; fried chicken.

A visit to 610 Magnolia in Louisville, Ky., for slow-cooked oxtails; Hammerheads' eclectic menu; Juanita's Burger Boy Diner, serves classic diner fare; The Rudyard Kipling, known for burgoo, a meat and veggie stew.

Ali starts his day in Des Moines with crisp and cheesy breakfast nachos, then has a roasted chicken lunch with mashed potatoes and onion rings before snacking on a Napoleon and finishes with a dinner of seafood stew.

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.

Ali dives into a plate of decadent lemon cheesecake French toast, before finding a hip chef-driven falafel house where everything is made from scratch daily; then he gets his Wisconsin on with a tribute to the state fair, deep-fried Oreos.

Ali Khan is on a mission to find the best deals in Scottsdale, Ariz.; a double serving of Southern barbecue scones piled high with savory pulled pork; cottage pie just like the ones found on the streets of Sydney, Australia.

A "Chopped" champion's hearty French crêpe with an American twist; a Brooklyn-style deli serving a mouthwatering braised pork sandwich; berry-licious white chocolate cheesecake; a rich and creamy duck confit quesadilla.

Ali visits Salt Lake City and begins with a zesty pound cake-inspired French toast; he fills up on a burger topped with fried guacamole; he then visits a biker bar that serves fried Mormon funeral potatoes and ends his day with a smoky chicken club.

A triple-layered twist on regional dry-rub ribs; a succulent corned beef that's a 30-day labor of love; classic mac and cheese gets a boozy boost from a special in-house brew; classic favorites like pizza and PB&J into the city's best burgers.

Chef Michael Symon sinks his teeth into a burger in Memphis, Tenn.; pizza gets a brunch makeover in Atlanta with creamy scrambled eggs and crispy pancetta; Thai-style fried chicken; Caribbean jerk smoked ribs.

Smoked turkey and sweet potato fried pie; a burger is stacked over a foot tall with three beef patties, mozzarella sticks, jalapeño poppers, onion rings, bacon, ham, eggs; chile-rubbed duck breast.

Fried chicken and pancake tacos are a delicious reinvention of classic chicken and waffles; a burger with a house-made chorizo patty; smoked pulled pork with a Kansas City-style barbecue rub.

Michael Symon chooses from over 400,000 topping combinations to create his own meaty masterpiece; pork buns in Columbus, Ohio; a roasted onion stuffed with smoked pork and brisket.

Michael Symon starts in Boston with triple-processed pork belly that's cured, brined and smoked; tender braised lamb shoulder amps up a traditional breakfast hash; fresh, local cinnamon rolls as buns for an insanely sweet and savory burger.

Andrew Zimmern travels to the colorful Moroccan city of Fez; considered Morocco's spiritual and cultural capital, it's the perfect place to experience North Africa.

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

Andrew explores the classic comfort foods and modern recipes of Porto, Portugal, the City of Bridges; he tries dried, salty cod baked into a creamy casserole, white bean and tripe stew, octopus rice, and Port wine.

Andrew highlights Tuscan specialties like small-batch extra virgin olive oil, spicy fish stew served over crusty bread, chickpea pancakes and whole fish simmered quickly in spicy tomato sauce.

Andrew explores the region of Emilia-Romagna, Italy, discovering ancient recipes and culinary classics including mortadella sausage, Parmigiano Reggiano and tortellini in broth.

Andrew Zimmern checks out the inventive and international eats of New Jersey, including all-you-can-eat Brazilian meat, rich seafood stew, potato-loaded hot dogs, and Dominican marinated pork.

Trigger fond food memories with these uniquely updated classics.

Unique takes on childhood favorites.

Sticky, stacked baklava and creative candies; twisted French classics; upscale farmer's market fare.

The stickiest of sticky buns; a coconut cake soaked with syrup; a fried apple pie dipped in spiced caramel; a sundae that's dripping with two different sauces.

Traditions from France and Japan collide at a New York City bakery; a family bakery in Miami makes South American treats; two Boston shops make turkey, Morocco.

Featuring French pastry shops in Los Angeles: the kouign-amann, a cake with pistachios and raspberries of Breton origin.

Jesse Palmer hosts a beach rental baking competition; ten bakers craft faux ice cream bars and cocktail tarts; judges Carla Hall, Duff Goldman, and Damaris Phillips savor summer-inspired creations before they select the champion.

Jesse Palmer's cruise baking contest features vibrant inner tube cakes and snorkeling-themed cheesecakes for judges Carla Hall, Duff Goldman, and Damaris Phillips to evaluate.

While fueling up at a lakeside hotel breakfast buffet, Jesse Palmer challenges the bakers to make sweet and savory breakfast treats; Jesse has been picking berries by the lake, and it's the bakers' job to turn them into summer pies.

Jesse Palmer uses Disney and Pixar's Inside Out 2 as inspiration for the bakers to design core summer travel memory desserts. Then, the bakers make emotion cakes so that judges can experience ALL the feelings before choosing whose cake doesn't bring joy.

Jesse Palmer hosts a beach rental baking competition; ten bakers craft faux ice cream bars and cocktail tarts; judges Carla Hall, Duff Goldman, and Damaris Phillips savor summer-inspired creations before they select the champion.

Jesse Palmer's cruise baking contest features vibrant inner tube cakes and snorkeling-themed cheesecakes for judges Carla Hall, Duff Goldman, and Damaris Phillips to evaluate.

While fueling up at a lakeside hotel breakfast buffet, Jesse Palmer challenges the bakers to make sweet and savory breakfast treats; Jesse has been picking berries by the lake, and it's the bakers' job to turn them into summer pies.

Jesse Palmer uses Disney and Pixar's Inside Out 2 as inspiration for the bakers to design core summer travel memory desserts. Then, the bakers make emotion cakes so that judges can experience ALL the feelings before choosing whose cake doesn't bring joy.

Healthy Joints for Life! Episode 1 of world-renowned orthopedist and longevity researcher Dr. Rich Diana's new series on healthy aging; learn about the real causes behind joint aging, and the promising new drug, supplement and therapy options.

Trusted brand Jacuzzi Bath Remodel and interior designer Christina Hall share their secrets on how you can easily and affordably transform your bathroom into a gorgeous custom, safe, stylish space in 1 day! Call for a FREE quote & installation.

The Wellness Hour: Dr. Alvarez explores how Nuvia delivers a beautiful new smile in just 24 hours.

Meet the new Shark PowerDetect Upright Vacuum with features like DuoClean Detect Technology, self-cleaning brush roll and odor neutralizing, and you will be cleaning faster, smarter and better!

A food truck in Raleigh, N.C., with 30 unusual meatball creations; a food truck giving locals an authentic taste of Spanish paella in Lakewood, Calif.; a Los Angeles truck that has earned a cult following with its complex pho.

Tempura-battered Baja shrimp tacos in Malibu, Calif.; chicken shawarma stuffed pitas in Durham, N.C.; homestyle Puerto Rican mofongo in Los Angeles.

Neapolitan-style pizzas; Hatch Pizza with shredded chicken and roasted green chilies; Belgian Farmer Pizza with bacon, Brussels sprouts and goat cheese; artisanal burgers.

A fried chicken biscuit with bourbon-bacon jam and a brisket biscuit sandwich with cherry cola barbecue sauce; hickory-smoked fried chicken wings slathered in homemade Asian hot sauce; dessert hand pies, like the strawberry French toast creation.

Flaming habanero wings in Seattle; an inferno burrito drenched in ghost peppers in San Francisco; spicy chicken.

Deep-fried baby back ribs in San Diego; duck fat fried french fries; crisp and tender Southern fried chicken.

Sampling the best of the Midwest at the Minnesota State Fair.

Eating your way through the Wisconsin Sate Fair and the State Fair of Texas.

Roger Mooking showcases fifteen of the most lovingly loaded culinary creations around the country; Cadillac nachos to a stuffed whole hog porchetta; quadruple chocolate cheesecake to a double-decker pizza; massive torta bamba sandwich.

Roger Mooking highlights the best fire and smoke-kissed dishes across the U.S.; chefs offer recipes and more on how to cook over an open flame.

The featured chefs are creating the most jaw-dropping dishes on the food scene; Whether it's bigger or hotter, everything from pizza to burgers to ice cream is taken to the max.

Noah visits the Royal Winter Fair in Toronto, Canada, to sample The Blue Balsamic and The Mean Green; Noah visits the State Fair of Louisiana and tries Lupita's Gorditas, The Five Pounder burger and Not Yo Average Nachos.

Noah samples funnel cakes from across the country; a funnel cake sundae in Ohio; a maple syrup-drenched funnel-fried bacon in Georgia; funnel cakes featuring pumpkin in Kentucky; apples in Pennsylvania; nacho cheese and jalapeños in California.

Noah digs into morning meals with something for everyone, from the sinfully sweet cinnamon roll waffle to the hearty and delicious breakfast poutine.

Noah Cappe hits the Arkansas State Fair in Little Rock to discover the Arkanstick, an ice-cream treat known as the Rainbow Roll, deep-fried piña colada, and sausage pizza corn hog.

Andrew explores the iconic dishes of picturesque Nova Scotia, Canada; there, the proximity to the sea, which is never more than 67 kilometers away, influences the local cuisine.

Andrew reveals what makes the food scene in Kraków, Poland, delicious; the city's edible symbols take the form of pierogies, hearty stuffed cabbage rolls and whole-roasted pork knuckle.

Andrew Zimmern explores the neighborhoods that make Chicago a culinary treasure trove, from handcrafted burgers in the West Loop to street-style tacos in Wicker Park and barbecue chicken served up in Bronzeville.

Andrew dives into the adventurous city of Zagreb in Croatia; the city's cuisine has a meat-focused menu and celebrates iconic dishes.

Andrew Zimmern uncovers the boardwalk indulgences of the Jersey Shore; from sticky-sweet saltwater taffy to slices of tomato pie and Italian subs, the Jersey Shore's culinary scene is a carnival for the taste buds.

Andrew samples traditional dishes in Bangkok including steamed whole bass, massaman curry and more.

It's a fiery clash of flavors as Michael Symon heads to Elkton, Fla., for the seventh annual Jimmy Jam BBQ Slam; over 60 top pitmasters battle it out in six categories, including chicken, ribs, pulled pork and brisket, but this time there's a twist.

Michael Symon dives into the BBQ extravaganza at the 12th annual Butts & Clucks Cook-Off on the Bay in Apalachicola, Fla.; nearly 50 teams from the Southeast vie for the ultimate BBQ glory; the Mystery Box throws a tasty challenge at the pitmasters.

Michael Symon heads to Breaux Bridge, La., for the Operation Smoke Sheaux, where over 60 teams compete for a share of the $10,000 payout; it's a battle featuring chicken, spare ribs and brisket, along with a gumbo cook-off.

The Pacific Northwest heats up as Michael Symon arrives at Washington's Spring Fair BBQ Playoffs, where over 30 pitmaster teams compete for a share of the $25,000 prize; teams compete to serve up the best ribs, chicken, brisket, pork and salmon.

It's a fiery clash of flavors as Michael Symon heads to Elkton, Fla., for the seventh annual Jimmy Jam BBQ Slam; over 60 top pitmasters battle it out in six categories, including chicken, ribs, pulled pork and brisket, but this time there's a twist.

Michael Symon dives into the BBQ extravaganza at the 12th annual Butts & Clucks Cook-Off on the Bay in Apalachicola, Fla.; nearly 50 teams from the Southeast vie for the ultimate BBQ glory; the Mystery Box throws a tasty challenge at the pitmasters.

Michael Symon heads to Breaux Bridge, La., for the Operation Smoke Sheaux, where over 60 teams compete for a share of the $10,000 payout; it's a battle featuring chicken, spare ribs and brisket, along with a gumbo cook-off.

The Pacific Northwest heats up as Michael Symon arrives at Washington's Spring Fair BBQ Playoffs, where over 30 pitmaster teams compete for a share of the $25,000 prize; teams compete to serve up the best ribs, chicken, brisket, pork and salmon.

Discover the hidden story of OmegaXL with John Walsh. He dives deep into the groundbreaking supplement that promises hope and relief for millions battling joint pain and inflammation.

Trusted brand Jacuzzi Bath Remodel and interior designer Christina Hall share their secrets on how you can easily and affordably transform your bathroom into a gorgeous custom, safe, stylish space in 1 day! Call for a FREE quote & installation.

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CSN Mint presents 1776-2026 U.S. Mint coin roll offers honoring America's 250th Anniversary, including the Emerging Liberty Dime, Enduring Liberty Half Dollar, and P&D Quarter Roll Continuity.

Sweets by Chloe is a vegan bakeshop creating giant cookies and fudge cakes; Daly Pie in Brooklyn Heights has a pie loaded with peanut butter, chocolate hazelnut and potato chips; Brigadeiro Bakery has chocolate truffle-like confections.

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

Rodeo Donut prepares brioche donuts with a mix of spicy and sweet; Amandine Bakeshop serves French-inspired sweets like rose-flavored croissants; Hello Robin serves cookies that incorporate other treats like s'mores and cinnamon rolls.

Retro sweet treats; French and Vietnamese flavors and traditions.

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

A look at some of the coolest desserts in the Arizona desert; Fluff It Marshmallows in Gilbert offers cloud-like marshmallows with many flavor possibilities.

Ryan and Noble are searching for a cake for their second wedding celebration that perfectly combines salty and sweet, along with their Chicago lives and a reflection of their original intimate Charleston wedding ceremony.

Oliver, the mayor of Miami Gardens, Fla., envisions a wedding cake featuring local landmarks and his university colors, while his fiancée, tech entrepreneur Pandwe, insists on a cake with natural beauty and vintage, 1920s-era glamour.

Sisters Treava and Raya cannot agree on a cake for their family's 25th annual reunion; Treava is searching for an elegant representation of their home state of Maryland, while Raya dreams of a family tree cake that pays tribute to their grandfather.

Nijah and Dwayne are preparing to bring their baby girl into world, and Nijah's mom, Tish, is preparing to go all out on the baby shower; the parents want plenty of bling to welcome their future star, while grandma wants a classic baby shower cake.

Looking at secret menu must-haves.

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 15-pound bloody Mary, a palatial pizza made of chicken Parmesan and more.

Getting a bang for the buck at these food paradise finds.

A Jewish deli serves up their signature smoked meat; French chefs in San Francisco upgrade some Asian classics; a hands-on chef from Massachusetts makes everything from scratch; biscuit sandwiches in Portland.

A hip new restaurant updates French bistro classics; the famous Provençal dish bouillabaisse; hearty French countryside dishes; Chef Marc Murphy pays homage to the foods he grew up eating in France and Italy.

Korean and American BBQ come together; seafood is brought to new heights; global touches are added to southern food.

Heavy-Metal inspired burgers piled high with the works; mouth-watering, stick-to-your-ribs barbecue in Brooklyn; a downtown L.A. hotspot taking American desserts to new heights; the creamiest, craziest ice cream creations you can fit on a cone.

A breakfast of baked eggs and tomato stew; favorite comfort foods turned into dumplings; duck crêpes and black garlic bread pudding; Asian street food turned on its head.

A gastronomical weekend in California wine country.

Eddie Jackson explores Southern cooking; it's a full day of Southern staple dishes.

Eddie Jackson looks at some Black-owned restaurants.

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.

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

Valerie Bertinelli and Duff Goldman challenge the kid bakers to make tie-dyed doughnuts and ice cream with two different flavored swirls.

Valerie Bertinelli and Duff Goldman challenge the final three bakers to make science fair volcano cakes that are delicious but also erupt like a real volcano.

Duff Goldman and Valerie Bertinelli challenge the kid bakers to make magic by creating a cake with a gravity-defying illusion on it.

In a moment of serendipity, Duff Goldman and Valerie Bertinelli create an ice cream sandwich with a doughnut; they ask the kid bakers to turn unexpected baked items like waffles, blondies and cupcakes into outrageous ice cream sandwiches.

Valerie Bertinelli and Duff Goldman challenge the kid bakers to make tie-dyed doughnuts and ice cream with two different flavored swirls.

Valerie Bertinelli and Duff Goldman challenge the final three bakers to make science fair volcano cakes that are delicious but also erupt like a real volcano.

Duff Goldman and Valerie Bertinelli challenge the kid bakers to make magic by creating a cake with a gravity-defying illusion on it.

In a moment of serendipity, Duff Goldman and Valerie Bertinelli create an ice cream sandwich with a doughnut; they ask the kid bakers to turn unexpected baked items like waffles, blondies and cupcakes into outrageous ice cream sandwiches.

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The Wellness Hour: Dr. Alvarez explores how Nuvia delivers a beautiful new smile in just 24 hours.

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An authentic ramen house in Austin, Texas; a gastropub in Miami serves Asian-inspired pork; traditional Thai food; brunch favorites are transformed into Asian noodle dishes in Brooklyn.

Perla in New York City's West Village; Baco Mercat in downtown Los Angeles; Merchants Restaurant in downtown Nashville.

A 9-course underground dinner party in Chicago;a double-decker bus serves gourmet comfort food on wheels; a hidden sushi gem with live sushi from the chopping block to your plate.

Dungeness crab from a coal stoked grill; skewers licked by flames; delights from a wood burning oven.

Blue Hill at Stone Barns; Dinners at the Farm; Ubuntu.

Doughnuts like never seen before; crêpes filled with decadent ingredients; a Korean feast cooked tableside; a meal that includes everything from the nose to the tail.

Host Noah Cappe crosses the country in search of carnival classics gone wild! From a pumped up corn dog at the Porter County Fair to an out of this world funnel cake-blooming onion mashup; candy apple gone crazy; a cotton candy burrito.

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.

Noah Cappe feels the brotherly love at the RiverRink Festival in Philadelphia with the ultimate crab fries; he checks out the South Florida Fair for the pizza supreme blossom and Las Vegas' Great American Foodie Fest for divine lobster 'n waffles.

Noah Cappe heads to the Vermont Maple Festival to dine on maple-infused carnival offerings; he celebrates the Mardi Gras Po'boy at the Great American Foodie Fest in Las Vegas and the stacked spam burger at the Riverside County Fair in Indio, Calif.

Knock-out fruity feasts at the Florida Strawberry Festival in Plant City; Strawberry French Toast Burger and slurping the Way Better Strawberry Shake; Maryland's Towsontown Spring Festival; a Poppin' Lobster Dog; Japanese street food.

Noah Cappe visits the Alaska State Fair; tries some local fresh seafood and state secrets, including the Sasquatch Sandwich; Noah discovers that mornings are brighter when the day starts with Country Breakfast Tots and Peach Fritter Funnel Cake.

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.

Roger Mooking crisscrosses America to count down 15 of the best steaks, wings, Reubens and more; salt-cured country ham to smoked fish chowder, bacon bourbon rib-eye steak to smoky s'mores pancakes.

Roger Mooking searches the country for the top fifteen finest cuts and the most perfect intersections of meat, seasoning, and fire.

From the Atlantic seaboard to the Pacific coast, down deep in the bayou and high in the Rockies, Roger travels America to reel in the fifteen very best seafood dishes.

Delicacies that Duff, Tyler Florence and Sandra Lee wish they had thought of.

Ditching the kitchen for the most amazing dishes made table side; Anne Burrell gets up close and personal with prime rib in Chicago; Richard Blais goes weak in the knees for ice cream made before his very eyes.

Andrew Zimmern pulls apart a melty meatball parmigiana hero in Portland, Ore.; Antonia Lofaso finds a super-soft crème brûlée doughnut in Washington, D.C., while Anne Burrell heads to the city of sin for a breakfast sandwich.

Roasted, toasted ravioli; crispy fried pickles.

Roger is in Austin and helps Banger's Sausage House and Beer Garden pitmaster Ted Prater season a whole hog and smoke it for 10 hours for Carolina-style sandwiches; Roger and Pieter Sypesteyn stuff a wild hog.

Roger Mooking visits the Louisiana bayou for barbecue, brunch and a crawfish boil; he helps prepare brisket and baby back ribs in Prairieville.

Roger Mooking meets up with two couples making fiery feasts and creating sparks in California; Mediterranean farm-to-table feasts cooked with a live fire; legs of lamb and vegetables; lamb shoulders for sandwiches.

Outdoor smoker; lamb rotisserie; coal-baked potatoes.