TV Schedule

What happens in Vegas stays in Vegas -- except when it comes to the food, which is too good not to share! Noah Cappe investigates the Great American Foodie Fest in Nevada and gets lucky with some monster meat meals like the Katsu Curry Sandwich. At the Kittitas County Fair in Washington, Noah goes local with the Beefalo Burger and Hucklepeach Donuts.

Host Noah Cappe takes a seat at the table for family dinner -- carnival style! He'll meet the carnival cooks who put a twist on family favorites and transformed them into fair food marvels.

Ali Khan hits the Jackson Hole, Wyo., trail running for a delicious croque madame with mornay sauce in the morning and crosses the Snake River for a crunchy fried chicken banh mi sandwich. Then, he discovers a berry cheesecake doughnut before stirring up a hearty bowl of spicy pork rice.

Ali Khan is tracking down the best deals in Dallas for breakfast, lunch, dinner and a snack. He comes in hot with a sweet and savory Monte Cristo doughnut and then checks out the The Big D's BBQ scene for some succulent burnt ends with a slide of blue cheese slaw. Snack time gets dreamy with a slice of creamy Cloud Nine pie, and finally Ali is blown away by authentic, hand-pulled dan dan noodles.

Alton Brown reloads this episode on lemon meringue pie with a new crust, a new filling and a new meringue. He also bites the heads off of some puppets.

Alton Brown finally "reloads" the pot roast from 2001. He's learned a lot since then, and it shows, because this is what pot roast is supposed to be. (About darned time.)

Join Alton Brown as he heads upstream in search of the world's most important ingredient: water. Where does it come from, how is it made safe to drink, and what does it take to get from the source to our kitchen sinks? Alton answers all, including what it means to be labeled "spring," "mineral," or "drinking" water.

Alton Brown takes on the new American tradition of Deep-Fried Turkey in an effort to prevent future backyard disasters from flaring up. Along the way, he talks turkey flavor and texture to ensure that we all get the most out of our birds -- without getting burned.

Wild salmon can be a shock to the budget but host Alton Brown proves that it is worth every penny if properly and simply prepared. With recipes for Coho Salmon Fillets, Bi-Level King Salmon Fillet and Broiled Sockeye Salmon with Citrus Glaze.

Concerned about the impact of over-fishing, host Alton Brown explores tasty and extremely sustainable farm-raised trout, making Escabeche of Trout, Hot Smoked Trout and Rollmops.

It's official: Everything is better with butter! Chefs and food experts are revealing the richest, creamiest buttery dishes out there. Alex Guarnaschelli brings on the butter with a one-of-a-kind shrimp-and-grits combo from Tillie's in Short Hills, New Jersey. Jeff Mauro hits the streets of Chicago to satisfy his butter craving with an amazing honey butter chicken sandwich from the aptly named restaurant Honey Butter Fried Chicken. Then Marc Murphy travels north to Eventide Oyster Co. in Portland, Maine, for a signature buttered delight.

Whether it's baked, fried, boiled or mashed, the potato is here to rescue everyone from hunger. Duff Goldman leaps tall buildings in Los Angeles for a one-of-a-kind poutine. Richard Blais saves the day with potato and cheese pierogis in Portland, Ore., while Andrew Zimmern heads to Asheville, N.C., for a sensational sweet potato pie.

We're losing all control and giving in to ultimate food cravings. Geoffrey Zakarian starts things off like never before with the most juicy and succulent roast chicken from New York City. Jonathon Sawyer takes it to the next level with a cheesy, crunchy, gravy-drenched delight known as poutine. And nothing can compare to the excitement in Duff Goldman's eyes when he's back in Baltimore slinging back some single-fry oysters.

What's the one thing that can turn a good dish into a great dish? It's that special key ingredient that makes all the difference. Alton Brown reveals the surprise ingredient that goes into the best cinnamon roll ever, Alex Guarnaschelli loves sourdough bread made with pickle juice, and Monti Carlo heads to New Orleans for the most unique, irresistible oysters ever.

Some fried food is so crispy, so crunchy and so incredible that you feel like you've died and gone to heaven. Jeff Mauro heads to Proxi in Chicago for a food frenzy with the most-unique version of street corn ever imagined. Simon Majumdar takes his taste buds to the next level with a crispy pork shank at Salo-Salo Grill in West Covina, Calif., and Ali Khan keeps it old-school with a phenomenal fried hot chicken sammy from Tumble 22 in Austin, Texas.

From savory to sweet and cheesy to meaty, the pie possibilities are endless. Wolfgang Puck picks a perfect fruit and cream pie in Los Angeles. Then, in New York, Anne Burrell dives into a mouthwatering pizza while Kristen Kish warms up with a one-of-a-kind chicken pot pie in Austin, Texas.

From seafood and beef to pork and cheese, all the best foods taste better fried and Roger Mooking is scouring the country in search of the 12 best fried-food dishes. He's hanging out with fried-food-loving chefs learning all their secrets for bringing heat, oil and food together in holy fried matrimony.

Roger Mooking showcases 15 of the most delightfully decadent dishes from around America. They're the type of savory pleasures and sweet sensations that make everyone long for "cheat day." From bacon brownies to chicken fried lobster and short rib and cheddar duck fat fries, it's an exploration of mind-blowingly mouthwatering meals and a behind-the-scenes look at how they are lovingly prepared.

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! From their own kitchens, chefs share insider tips and tricks for making the very best, tastiest bar fare.

Casey Webb is firing up the grill to induct the best barbecue dishes he's found across America into the Man v. Food Hall of Fame. His picks for best BBQ in the land include a massive, bone-in beef short rib that makes him feel like Fred Flintstone, a five-meat BBQ burger and a shovel full of barbecue bliss.

Casey Webb's eating escapade takes him to Brooklyn, New York, for a barbecue-meets-deli feast, an Italian seafood staple and a spicy shrimp challenge that shakes him to his core.

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.

Casey Webb follows his nose to Long Island, N.Y., for an Italian chicken parmesan-pizza hybrid, a twist on a Jewish meat-and-potato tradition, and a 10-scoop battle against the Kitchen Sink Challenge.

Casey Webb's food frenzy takes him to New York's Hudson Valley for a classic fall, orchard-to-table treat, an Italian dessert for breakfast and wings so hot they have him seeing ghosts in the 4.5-pound Atomic Ghost Wings Challenge.

Casey Webb's traveling taste buds take him to Salem, Mass., for a sci-fi-inspired slice of pizza, a historic candy treat and an under-the-sea extravaganza with the 3-pound Hypernova Scotia Challenge.

Adam is in Las Vegas where he explores a Chicago mob-inspired speakeasy & their secret dish using Al Capone's original marinara sauce, 2 crazy, mash-up sandwiches and a NY-style pizza joint hidden inside the Cosmopolitan Casino.

Adam goes to Boston to bring to light off-menu dishes and restaurants in unlikely locations. He uncovers authentic Australian pies in an artful shipyard, an "adults only" secret steakhouse & a lobster eatery in a house's garage.

Tony Bourdain heads to Mexico with Carlos, who took over Tony's old job as head chef at Les Halles. One of many who have crossed the border to achieve the American dream, Carlos gives Tony a tour of his hometown of Puebla and nearby Mexico City.

Tony teams up with some notable guests and visits some of the oldest, most classic and undoubtedly-NYC restaurants. Unfortunately, these cornerstones rich with culture and diversity struggle against the changing landscape of the new Manhattan.

Casey Webb's food frenzy takes him to New York's Hudson Valley for a classic fall, orchard-to-table treat, an Italian dessert for breakfast and wings so hot they have him seeing ghosts in the 4.5-pound Atomic Ghost Wings Challenge.

Casey Webb's traveling taste buds take him to Salem, Mass., for a sci-fi-inspired slice of pizza, a historic candy treat and an under-the-sea extravaganza with the 3-pound Hypernova Scotia Challenge.

Adam is in Las Vegas where he explores a Chicago mob-inspired speakeasy & their secret dish using Al Capone's original marinara sauce, 2 crazy, mash-up sandwiches and a NY-style pizza joint hidden inside the Cosmopolitan Casino.

Adam goes to Boston to bring to light off-menu dishes and restaurants in unlikely locations. He uncovers authentic Australian pies in an artful shipyard, an "adults only" secret steakhouse & a lobster eatery in a house's garage.

Tony Bourdain heads to Mexico with Carlos, who took over Tony's old job as head chef at Les Halles. One of many who have crossed the border to achieve the American dream, Carlos gives Tony a tour of his hometown of Puebla and nearby Mexico City.

Tony teams up with some notable guests and visits some of the oldest, most classic and undoubtedly-NYC restaurants. Unfortunately, these cornerstones rich with culture and diversity struggle against the changing landscape of the new Manhattan.