TV Schedule

Everyone's favorite side dish takes center stage as Noah Cappe celebrates over-the-top fries loaded with every topping you could imagine. He even tries a few that only the craziest carnival cooks could create.

Regional specialties get a carnival upgrade on the midway! From sandwiches that put cities on the map to desserts representing an entire state, host Noah Cappe is determined to try them all.

Summer is the time when the veggies are fresh, the seafood is abundant, and the views are in ready supply. Eddie Jackson is the guide to a full tour of the most flavorful time of the year!

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.

Alton Brown reloads this classic roast chicken episode with new flavors, new science and a strange new twist on "broiling."

Alton Brown reaches way back to "reload" episode 3 of Good Eats! There are brand new recipes for fried, scrambled and boiled eggs, as well as a look at an old pan from a new angle.

Noah Cappe's first stop is The Big Butler Fair in Butler, Penn., where he dines on a Euro-fusion Greek Pizza, a Crabby Patty burger and a Deep Fried Chili Dog, before finally tasting a Fluffernutter Elephant Ear pasty. Then, at the Mississippi State Fair in Jackson, Miss., he tucks into a Beer-Battered Burger, Porkchos and a Mississippi Mud Fry.

Noah Cappe travels to the Great Lakes to visit the Barry County Fair for flavorful treats including the Big Kahuna, Deep-Fried Cupcakes, Pizza Grilled Cheese and the Volcano Taco -- an ice cream treat featuring homemade jet-black ice cream. Then he's off to the final frontier for the northernmost fair in America, the Alaska State Fair. While there, Noah tries regional favorites like Umiak, Alaskan Sausage Sundaes and Alaska Sourdough Bites.

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

Noah Cappe travels back in time at the Texas Renaissance Festival, where the medieval-inspired meals range from the Sir Francis Fry Dog to The Crown Jewel. Then it's over to Plant City, Fla., where Noah chows down on some berry delicious carnival treats at the Florida Strawberry Festival. Strawberries even make a surprise appearance in some savory treats like the Sweet Brisket Taco and the Spicy Strawberry Stack.

Andrew Zimmern visits Seattle, where the food scene is a contrast of high-tech sophistication and rugged simplicity, like complicated gadgets that give classic foods like coffee an all-new taste. Andrew is even introduced to some foods and flavors that he's never experienced before!

Detroit may be known for its auto industry and music scene, but Andrew Zimmern finds out that it may just be the food that keeps the city's motor running. With menus that include everything from a soul food take on Peking duck to an Arab-American dessert delicacy, Andrew finds that eating in Motown is worth getting revved up about.

Andrew Zimmern makes a trip to the coastal crossroads of Savannah. It's a city where the food is touched by rich cultural influences that are both obvious and unexpected. From a home-cooked Gullah meal on Daufuskie Island to hunting for marsh hens on the coast, Andrew goes straight into the heart of this southern city on the sea!

Andrew Zimmern gets away from Florida's big cities and beaches to delve into the state's interior, where the people and food have an identity all their own. Whether it's frying frog legs in the Everglades, hunting armadillos with true Florida Crackers or catching alligators with the Seminole tribe, Andrew gets a taste of life in the central Florida wilderness.

Where there's fire, there's smoke, and some of the most flavorful meat on the market comes straight from incredible smoking operations. Roger Mooking joins the team at Benton's Smoky Mountain Country Hams, a famous smokehouse shipping nationwide from Madisonville, Tenn., to help prepare huge hams for a three-day cold smoke before they're cured for up to two years. Then, he surfs on to Chicago's Calumet Fisheries, an 80-year-old seafood smokehouse, to load up salmon, trout, whitefish, sable and sturgeon. Finally, Roger heads to small town Mamou, La., to a big time smokehouse called T-Boyz. Roger and T-Boy go hog wild on over 500 pounds of Cajun smoked meats that are mixed in with an unbeatable combination of red beans and rice.

When it comes to finding great barbecue, Roger Mooking knows that it's not just the small towns that dish out big flavors. He heads to Bludso's Bar and Que in Los Angeles, where owner Kevin Bludso brings meat and heat to Tinseltown in a big way. Using the cooking techniques his Texas grandmother taught him, Kevin loads up his massive smoker with brisket, pork ribs and chicken to cook low and slow in oak and pecan smoke. Kevin also shares his family's 70-year-old recipe for mac and cheese with Roger. In San Antonio, another big city stepping up its barbecue game, Roger meets with Emilio and Christi Soliz, who have turned a small house into a restaurant blending Texas-style barbecue with Tex-Mex flavors. At King's Hwy Brew n Que, they stuff slow-smoked brisket into torta sandwiches with crema and avocado, while fall-apart pork butt is piled onto corn tortillas with cilantro and salsa.

Roger Mooking fires up two delicioso Latin-inspired feasts. In St. Augustine, Fla., Roger meets Nick Carrera, a grill master and grill maker behind Urban Asado. They roast whole lambs and vegetables on Nick's asado crosses and asado grills for an Argentinian cookout. In Smyrna, Ga., Roger hangs out with Chef Andre Gomez, the owner of Porch Light Latin Kitchen, who cooks up Puerto Rican classics in his backyard when he's off the clock. Roger and Andre build a rustic cinder block pit to roast a whole pig. While the meat cooks, they make empanadas by encasing shredded braised pork cheeks in a dough made from green plantains, and they shallow-fry them in a pan of oil set over a bed of hot coals.

Roger Mooking goes hog-wild at two legendary barbecue restaurants located in America's Barbecue Belt. At A&R Bar-B-Que in Memphis, Roger helps owner Andrew Pillard load racks of St. Louis-style ribs into custom wood-fired pits. Andrew also shows Roger how to make Barbecue Spaghetti, a dish created in Memphis in the 1950s. In Lexington, N.C., Roger visits Bar-B-Q Center, a local institution famous for its chopped pork sandwiches and massive ice cream sundaes. Roger and co-owner Cecil Conrad fire up big brick pits with oak and hickory wood and then load salted pork shoulders to cook low and slow for ten hours before they're chopped and piled onto soft buns. And no trip to Bar-B-Q Center is complete without their famous banana split that weighs a whopping four pounds!

The Signature Round showcases some barbecue heavyweights with something to prove. The Crossfire Round ingredients and the Feast of Fire serve up some nostalgic summer classics.

The judges have a bone to pick with the chefs in the Signature Round, and no stone is left unturned as the chefs battle it out in the Crossfire Round. Finally, the Feast of Fire serves up flame-kissed New Orleans food.

In the Wildfire Round, the chefs try not to crack under pressure. It's fight or flight in the Crossfire Round, and the judges are treated to some Southern hospitality in the Feast of Fire.

The Wildfire Round leaves the chefs in a "fire-ocious" battle to finish on time. In the Crossfire Round, it's a head-to-head potato showdown, and the Feast of Fire is an Oktoberfest delight.

We're talking about dishes that are unique, original and unlike anything that's come before. Alton Brown has his eye -- and his stomach -- set on a genuine creation called the Crab Rangoon Pizza. Jonathon Sawyer says he's found a blast of flavor that's too good to be true in Los Angeles. And Tregaye Fraser attempts the impossible with the most obscure and jaw-dropping dish yet.

Word of mouth is strong and we're urged to have what the people are having! Antonia Lofaso listens to what the people are saying and immediately falls in love with a sourdough cinnamon roll in Los Angeles. Geoffrey Zakarian can barely contain himself as he gushes over the famous meatball and salad -- a dish that truly everyone is having. And Monti Carlo listens to the crowd and indulges in pork belly pastrami.

You don't have to sacrifice incredible food experiences in order to save a buck! Antonia Lofaso keeps her wallet full with irresistible Mexican munchies in Venice Beach, Calif., Duff Goldman saves a ton as he takes on the enormous Orca Platter in Washington, D.C., and Ali Khan gets incredible bang for his buck with a one-of-a-kind meal in Des Moines, Iowa, that you have to see to believe.

America's best dishes just might burst your buttons. Anne Burrell faces off against a gut-busting club sandwich from Little Goat Diner in Chicago while Antonia Lofaso ventures to the heart of Los Angeles for heavy-hitting Korean barbecue at Park's BBQ. Jernard Wells gets weak in the knees when confronted by a massively unbelievable cake from Southern Art and Bourbon Bar in Atlanta.

Roger Mooking meets Chef Thomas McNaughton of San Francisco restaurant flour + water at a farm in Healdsburg, Calif., for a live-fire feast of epic proportions. They affix a whole pig to a metal cross to cook over hot coals for several hours, basted often with a mixture of butter, herbs, warm spices and citrus. The pig roast drippings fall into a potato-filled cast iron pan set over the hot coals, and whole onions and squash are nestled directly in the embers. To complete this feast, Roger and Thomas suspend chickens over a fire to roast. But these aren't just any chickens -- they're black-skinned chickens with a slightly gamier flavor. It's a fiery feast Roger won't soon forget.

Roger Mooking visits two restaurants in the Lone Star State that turn traditional Texas-style barbecue into crafty culinary creations. In Fort Worth, he meets pitmaster Travis Heim and his wife, Emma, the power couple behind the popular restaurant Heim Barbecue. Roger and Travis fill a giant steel rotisserie smoker with slabs of briskets. Then, in the kitchen, Emma and Roger build the Heimburger -- two beef patties mixed with brisket trimmings and topped with molten cheese and bacon burnt end bourbon jam. In Tomball, Roger visits one-of-a-kind spot Tejas Chocolate and Barbecue. Owners Michelle Holland and her brothers Scott and Greg Moore fire-roast cocoa beans for chocolate bars and confections and smoke beef, chicken and pork in a 3,000-pound propane tank smoker for classic Texas barbecue. The "three chocolatiers" show Roger how to make their signature mole sauce with their craft bean-to-bar chocolate.

Andrew heads to Providence, RI, one of the oldest cities in America and home to a unique food scene. He savors authentic Portuguese-style seafood, discovers a refreshing take on New England pub food and is wowed by a one-of-a-kind tasting menu.

Andrew Zimmern heads to Orlando, Florida, to discover the incredible rich food scene that's often left in the shadow of Disney World.

We're talking about dishes that are unique, original and unlike anything that's come before. Alton Brown has his eye -- and his stomach -- set on a genuine creation called the Crab Rangoon Pizza. Jonathon Sawyer says he's found a blast of flavor that's too good to be true in Los Angeles. And Tregaye Fraser attempts the impossible with the most obscure and jaw-dropping dish yet.

Word of mouth is strong and we're urged to have what the people are having! Antonia Lofaso listens to what the people are saying and immediately falls in love with a sourdough cinnamon roll in Los Angeles. Geoffrey Zakarian can barely contain himself as he gushes over the famous meatball and salad -- a dish that truly everyone is having. And Monti Carlo listens to the crowd and indulges in pork belly pastrami.

You don't have to sacrifice incredible food experiences in order to save a buck! Antonia Lofaso keeps her wallet full with irresistible Mexican munchies in Venice Beach, Calif., Duff Goldman saves a ton as he takes on the enormous Orca Platter in Washington, D.C., and Ali Khan gets incredible bang for his buck with a one-of-a-kind meal in Des Moines, Iowa, that you have to see to believe.

America's best dishes just might burst your buttons. Anne Burrell faces off against a gut-busting club sandwich from Little Goat Diner in Chicago while Antonia Lofaso ventures to the heart of Los Angeles for heavy-hitting Korean barbecue at Park's BBQ. Jernard Wells gets weak in the knees when confronted by a massively unbelievable cake from Southern Art and Bourbon Bar in Atlanta.

Roger Mooking meets Chef Thomas McNaughton of San Francisco restaurant flour + water at a farm in Healdsburg, Calif., for a live-fire feast of epic proportions. They affix a whole pig to a metal cross to cook over hot coals for several hours, basted often with a mixture of butter, herbs, warm spices and citrus. The pig roast drippings fall into a potato-filled cast iron pan set over the hot coals, and whole onions and squash are nestled directly in the embers. To complete this feast, Roger and Thomas suspend chickens over a fire to roast. But these aren't just any chickens -- they're black-skinned chickens with a slightly gamier flavor. It's a fiery feast Roger won't soon forget.

Roger Mooking visits two restaurants in the Lone Star State that turn traditional Texas-style barbecue into crafty culinary creations. In Fort Worth, he meets pitmaster Travis Heim and his wife, Emma, the power couple behind the popular restaurant Heim Barbecue. Roger and Travis fill a giant steel rotisserie smoker with slabs of briskets. Then, in the kitchen, Emma and Roger build the Heimburger -- two beef patties mixed with brisket trimmings and topped with molten cheese and bacon burnt end bourbon jam. In Tomball, Roger visits one-of-a-kind spot Tejas Chocolate and Barbecue. Owners Michelle Holland and her brothers Scott and Greg Moore fire-roast cocoa beans for chocolate bars and confections and smoke beef, chicken and pork in a 3,000-pound propane tank smoker for classic Texas barbecue. The "three chocolatiers" show Roger how to make their signature mole sauce with their craft bean-to-bar chocolate.

Andrew heads to Providence, RI, one of the oldest cities in America and home to a unique food scene. He savors authentic Portuguese-style seafood, discovers a refreshing take on New England pub food and is wowed by a one-of-a-kind tasting menu.

Andrew Zimmern heads to Orlando, Florida, to discover the incredible rich food scene that's often left in the shadow of Disney World.