TV Schedule

Sundaes are one of Noah Cappe's favorite treats any day of the week, and he's ready to try them all! From the all-American Burst o' Freedom in Indiana and the sensational Deep Fried Banana Split Sundae in North Carolina, to meaty treats like the BBQ Split and the Chili Mac Attack Sundae in Florida, these carnival concessionaires have gone a step beyond to create these inventive and delicious treats.

Festivals and fairs are the places to pile the yumminess HIGH and host Noah Cappe has found the best examples around. There are savory treats like BBQ Baked Potatoes, fries topped with lobster and a double decker Colossal Grilled Cheese, plus a decadent dessert that combines an ice cream sundae with mini funnel cakes to create a tower of taste.

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.

There's so much to love about pizza -- crispy crust, savory sauce, ooey-gooey cheese and endless options for toppings. Pizza might just be the perfect meal, and Eddie Jackson has a day full of out-of-the-box slices to prove it.

Alton Brown "reloads" an episode that has been bugging him for years. He finally comes to terms with grits and polenta while a certain Southern gentleman returns to teach the corniest bread of all.

Alton Brown reloads this original pressure cooker episode with a brand-new broth and his take on the Vietnamese classic, pho.

From monster subs to high-stacked clubs, Noah Cappe bites into the best sandwiches on the midway. He even dives into the debate about what really makes a sandwich with two unexpected sweets. Packed with meats, cheeses and even pasta, these massive treats are fork-free carnival eats.

Noah Cappe feels the brotherly love at the RiverRink Festival in Philadelphia with the Ultimate Crab Fries, a classic Philly street eat, and the Brewed Awakening Shake, where French toast and bacon meet a milkshake in the best way possible. Noah also checks out the South Florida Fair in West Palm Beach for the Pizza Supreme Blossom and the riveting Rosie's Sweet Potato Ribbon Pie. Then, Noah gets dealt a great hand at the Great American Foodie Fest in Las Vegas. On offer is the Quattro Queso Taco, where crispy cheese makes the best taco shell, the Jamaican-inspired Dutty Fries and the truly divine Lobster 'n Waffles.

The Houston Livestock Show and Rodeo is one of the biggest events in Texas. With over 2.5 million visitors a year, it's the perfect place for carnival concessionaires to perfect their offerings. Host Noah Cappe gets a lesson in the meat that makes Texas famous, sampling the Texas Chili Burger and the Big Texas Barbecue Baked Potato. Then he tries a local legend's tamale recipe before rounding off the day with Strawberry Waffle Bombs. Next, he arrives at Lemonade Days in Dunwoody, Georgia to discover a new breakfast concept called Rise & Shine Pizza. A Sushi Burrito is an East-West fusion food that tickles his taste buds while The Funnel Cake Dog proves that even the wackiest carnival concoctions can be a success.

At the Paris Fair in Ontario, Canada, Noah Cappe gets regal with Her Majesty's Feast, ponders a Meat Pie Poutine, gets down and dirty with the Dirtburger and bites off more than he can chew with the gigantic Maddy Moo's Wrap Attack. At the Washington County Fair in New York, he taps into Sugar Shack Cotton Candy, bites into Bleu Ribbon Fries and eats himself into knots with the Twisted S'More.

It's Midwestern comfort food with a twist when Andrew Zimmern makes the rounds to some of his favorite food spots in the Twin Cities, his adopted hometown. From a food competition featuring the quintessential Minnesota hot dish to restaurants run by creative chefs reinventing classic foods, Andrew explores the blend of old and new that gives the Twin Cities a flavor all its own.

In Boston, Andrew Zimmern sets out to prove that a city steeped in American history can also be a breeding ground for new, exciting food trends. From a group of scientists at Harvard dedicated to figuring out why things cook to a Cambodian family injecting new food traditions into a sleepy Boston suburb, Andrew finds that American ingenuity and independence are front-row center in this New England city.

Andrew Zimmern visits West Virginia, where people still live off the land and use methods both old and new to prepare the wildlife that flourishes in the mountains and rivers. From tasting groundhog burgoo to judging a so-called roadkill cook-off, Andrew finds some of the best foods that nature has to offer!

The food in Austin, Texas, might be weird, but, as Andrew Zimmern finds out, the people like it that way! From Bloody Marys made with real blood to doughnuts topped with chicken, Andrew tries the funky food options that express the pioneer spirit and eclectic style that residents in this city pride themselves on.

Roger Mooking says goodbye to the standard grill and celebrates the most elaborate, over-the-top smokers and roasters. First, he heads just outside Death Valley to cook on a true fire-breathing barbecue pit -- an 8-foot, 800-pound metal dragon with three separate chambers. Then he lands in Kansas City, Mo., for a test flight in Swine Flew, an airplane converted by two mechanics into a fully functioning barbecue grill. They put airline food to shame with pork butts and spare ribs cooked right inside the aircraft cabin. Next, Roger visits a Frankenstein smoker in Oahu, Hawaii, that's constructed from an Air Force cargo container, computer fans and pieces of a commercial jumbo jet. Finally, he checks out a converted tool shed used for a Cajun-style whole hog roast.

Roger Mooking is on the hunt for the most radical barbecue rigs, and he starts at The Pit Room in Houston, Texas, where special events call for a custom-built trailer that can cook up to 600 pounds of meat. Roger helps load up six whole goats for tacos. In Napa Valley, Calif., he checks out Oak Avenue Catering's custom-made asado grill that can cook a huge side of beef. For a side dish, fermented cabbages are hung on the grill to cook low and slow with the meat. As they wait for this feast to cook, Roger learns how to transfer a tree stump into a flaming stove for boiling potatoes that are then crisped on a hot plancha to complete this feast in the heart of wine country.

Roger Mooking is firing up three different rigs to cook a whole hog, racks of ribs and bushels of oysters for the ultimate South Carolina-style surf and turf. He meets up with pitmaster Aaron Siegel and Chef Taylor Garrigan, the culinary masterminds behind Home Team BBQ restaurant in Charleston, S.C. Roger and Taylor light up a burn barrel to make mountains of coals for the pig cooker, which will roast a whole 150-pound hog. During the cook, the hog is mopped with spicy vinegar. Roger helps Aaron smoke 30 racks of pork ribs in an offset smoker and steam clusters of locally harvested oysters in a custom rig. It's a magnificent low-country feast featuring a typical pig pickin' and a classic oyster roast.

The smoke signals of fiery feasts lure Roger Mooking to the Southwest, where his first stop is West Alley BBQ and Smokehouse in Chandler, Ariz. The hot spot specializes in Tennessee-style barbecue, and Roger helps founder Bardo Brantley and Pit Boss Robert "Jim Dandy" Spann load brick pits with over 300 pounds of pork. The pork butts are piled high in their signature sandwich, The Big Jim Dandy, and their fan-favorite ribs are tossed in a barbecue sauce with a heavy hit of cayenne. For his second stop, Roger gets lucky in Las Vegas, where he meets Chef Justin Kingsley Hall of The Kitchen at Atomic. His portable rig known as "The Swing Set" is anything but child's play. To build this winning jackpot of meat, Roger and Justin suspend Mediterranean spice-rubbed legs of lambs, nestle butternut squash into a bed of coals and grill carrots in a swinging basket.

The Signature Round heats up fast with three executive chefs who want to showcase their best flame game. In the Crossfire Round, things get a bit fishy, and the chefs forage for the win in the Feast of Fire.

Three chefs hit the grills running in the Signature Round, serving up some meaty mains. In the Crossfire Round, the chefs need to beef up their game, and the Feast of Fire is inspired by la dolce vita.

Tensions flare quickly in the Wildfire Round, and the chefs must take the Crossfire Round with a grain of salt. The final round is all about celebrating the Cape.

The Signature Round allows the chefs to serve up big flavors, big personality and some big mistakes, too. The Crossfire Round gives the competitors the shakes, and in the Feast of Fire, the chefs "flame" to please for the chance to win $10,000.

We're in New York City for a tour of the town's best eats. From Velselka's borscht in the East Village to smoked herring on the Upper West Side, we're criss-crossing the city in search of delicious food. We'll try some Tasty Hand Pulled Noodles in Chinatown and Cuban grilled corn at Café Habana in SoHo. It's not New York without Pizza, and Motorino's special round slice is the best of the best.

We're sharing seven of the most popular go-to dishes from restaurants across the country. Jason Smith takes us down south to an irresistible ice cream shop, while Bobby Flay reveals his secret neighborhood joint. Chef Beau MacMillan keeps it simple with his favorite salad, and Katie Lee admits that a nontraditional grilled pizza is her ultimate favorite.

We're saluting magnificent Mexican food from all around the country starting with Alton Brown's favorite homemade salsa in Columbus, Ohio. Ali Khan then serves up a true Mexican original with beef carnitas tacos in Austin, Texas. Finally, Alex Guarnaschelli's favorite Al Pastor at Lene Brave in Chicago is so good, it has customers begging for more.

There's no better way to end a meal than with these delicious dishes. In New York City, Martha Stewart gushes over the most irresistible piece of lemon meringue she's ever had. Simon Majumdar travels all the way to Kentucky for a world-famous avocado dessert. And Chef Antonia Lofaso goes all out with a perfect puffy pastry known as the Napoleon.

Roger Mooking visits two Southern California barbecue joints that serve smoked meat specialties on weekends only. First, he meets a husband and wife team running a pop-up restaurant called Moo's Craft Barbecue in their own backyard. He helps load their 2,000-pound smoker with Texas brisket and pork butt for tasty tacos and samples their signature side dishes, Mexican street corn and coleslaw kicked up a notch with tequila. Then Roger finds Calabasas Custom Catering in the parking lot at Jim's Fallbrook Market. He helps caterer Paul Varenchik fire up a big Santa Maria grill to cook beef tri-tip, chickens and baby back ribs, and the waiting customers complete their barbecue plates with crusty garlic bread, macaroni salad and potato salad.

Roger Mooking visits an old-school barbecue institution serving chopped pork in South Carolina and a popular restaurant serving Hill County barbecue classics in Texas. First, he heads to Price's BBQ in Gilbert, S.C., which opened back in 1964 and is still run by the Price family. Roger helps fill a massive 20-foot brick and concrete pit with hams, pork shoulders and pork butts to smoke low and slow over hickory and oak coals. Before the pork comes out of the pit, it gets seasoned with Price's time-honored tangy mustard-based barbecue sauce, and Roger learns how to make the family's famed barbecue hash over buttery white rice. In Coppell, Texas, Roger visits Hard Eight BBQ for classic Hill Country barbecue that includes cooking beef, chicken and pork directly over hot coals in rectangular pits. Roger helps owner Chad Decker fill up two pits with pork ribs, half chickens, briskets and jalapeno sausages.

Andrew heads to St. Louis to get his fill of comfort food. He savors barbecued pig snoots, indulges in a modern Midwestern incarnation of traditional Italian fare and slurps noodles at one of the hottest new spots for East Asian fare.

Andrew takes us around the world as he eats his way through Queens, NY. He digs into a monster Mexican sandwich, samples some of New York's best Egyptian cuisine and feasts on Argentine meats and authentic Taiwanese fare.

We're in New York City for a tour of the town's best eats. From Velselka's borscht in the East Village to smoked herring on the Upper West Side, we're criss-crossing the city in search of delicious food. We'll try some Tasty Hand Pulled Noodles in Chinatown and Cuban grilled corn at Café Habana in SoHo. It's not New York without Pizza, and Motorino's special round slice is the best of the best.

We're sharing seven of the most popular go-to dishes from restaurants across the country. Jason Smith takes us down south to an irresistible ice cream shop, while Bobby Flay reveals his secret neighborhood joint. Chef Beau MacMillan keeps it simple with his favorite salad, and Katie Lee admits that a nontraditional grilled pizza is her ultimate favorite.

We're saluting magnificent Mexican food from all around the country starting with Alton Brown's favorite homemade salsa in Columbus, Ohio. Ali Khan then serves up a true Mexican original with beef carnitas tacos in Austin, Texas. Finally, Alex Guarnaschelli's favorite Al Pastor at Lene Brave in Chicago is so good, it has customers begging for more.

There's no better way to end a meal than with these delicious dishes. In New York City, Martha Stewart gushes over the most irresistible piece of lemon meringue she's ever had. Simon Majumdar travels all the way to Kentucky for a world-famous avocado dessert. And Chef Antonia Lofaso goes all out with a perfect puffy pastry known as the Napoleon.

Roger Mooking visits two Southern California barbecue joints that serve smoked meat specialties on weekends only. First, he meets a husband and wife team running a pop-up restaurant called Moo's Craft Barbecue in their own backyard. He helps load their 2,000-pound smoker with Texas brisket and pork butt for tasty tacos and samples their signature side dishes, Mexican street corn and coleslaw kicked up a notch with tequila. Then Roger finds Calabasas Custom Catering in the parking lot at Jim's Fallbrook Market. He helps caterer Paul Varenchik fire up a big Santa Maria grill to cook beef tri-tip, chickens and baby back ribs, and the waiting customers complete their barbecue plates with crusty garlic bread, macaroni salad and potato salad.

Roger Mooking visits an old-school barbecue institution serving chopped pork in South Carolina and a popular restaurant serving Hill County barbecue classics in Texas. First, he heads to Price's BBQ in Gilbert, S.C., which opened back in 1964 and is still run by the Price family. Roger helps fill a massive 20-foot brick and concrete pit with hams, pork shoulders and pork butts to smoke low and slow over hickory and oak coals. Before the pork comes out of the pit, it gets seasoned with Price's time-honored tangy mustard-based barbecue sauce, and Roger learns how to make the family's famed barbecue hash over buttery white rice. In Coppell, Texas, Roger visits Hard Eight BBQ for classic Hill Country barbecue that includes cooking beef, chicken and pork directly over hot coals in rectangular pits. Roger helps owner Chad Decker fill up two pits with pork ribs, half chickens, briskets and jalapeno sausages.

Andrew heads to St. Louis to get his fill of comfort food. He savors barbecued pig snoots, indulges in a modern Midwestern incarnation of traditional Italian fare and slurps noodles at one of the hottest new spots for East Asian fare.

Andrew takes us around the world as he eats his way through Queens, NY. He digs into a monster Mexican sandwich, samples some of New York's best Egyptian cuisine and feasts on Argentine meats and authentic Taiwanese fare.