Noah Cappe tries some regional specialties with a carnival upgrade, including sandwiches that put cities on the map and desserts that represent an entire state.
Noah heads to Winter Fest OC, Calif., for some West Coast Nuggets, next he travels to Chandler, Ariz., for the Ostrich Fest and has the Breakfast Funnel Cake.
Andrew travels to Baltimore to discover the food in the area; Andrew eats local blue crab, pit beef, and chocolate Berger cookies that Baltimore people like.
Andrew takes a trip through Chicago neighborhoods for handcrafted burgers in West Loop, street-style tacos in Wicker Park and barbecue chicken in Bronzeville.
Andrew Zimmern reveals the foods of Chiang Mai, Thailand, including coconut curry coup, sausage with pork and chile paste and fish roasted in banana leaves.
Santa Fe preserves its Native American, Spanish and Mexican traditions with delicious dishes such as slow-roasted carne adovada, chile rellenos and sopapillas.
Three imaginative bakers attempt to create a 21st-century Taj Mahal wedding cake for a couple, which honors both their Indian and Middle Eastern backgrounds.
Bakers create a wedding cake for a New Orleans couple, which reflects both the groom's desire for a Mardi Gras theme and the bride's more traditional style.
Andrew visits the historic city of Boston, which has provided the country with some of it most iconic culinary offerings, including New England clam chowder.
Andrew makes his way to the largest city on the Mediterranean Sea, Barcelona, Spain, where he samples a cuisine that draws equally from the ocean and mountains.
Viewers are invited to join Zimmern as he explores the capital of stardom in order to sample everything from Korean tacos to local street food and more.
Ready to explore some of the signature dishes of the City by the Bay, globe-trotting Andrew Zimmern samples Dungeness Crab Louie, sourdough bread and more.
Michael Symon enjoys a pork sandwich in Asheville, N.C., then he tries a flaming hot burger in Phoenix and a brewery's drunken chicken pot pie in Portland, Ore.
Michael enjoys smoked pork belly in Boston, then he tries tender braised lamb shoulder in Seattle, and has a burger with a cinnamon rolls as a bun in Miami.
Michael Symon enjoys a loaded burger in Queens, N.Y., then he tries a Korean-style smoked pork sandwich in Atlanta and a spicy, fried Cornish hen in Houston.
Michael Symon has a triple-stacked burger in Queens, N.Y., then he finds authentic Mexican lamb barbacoa in Houston and barbecue turkey tacos in Atlanta.
Hot treats are highlighted, including piquant pretzels and sweet and spicy desserts; Noah musters up the courage to try seven of the spiciest midway munchies.
Host Noah Cappe stops at the North Florida Fair in Tallahassee to try their Dead heat Tacos, the Bacon Blast, and the half-foot Belly Buster Philly Cheesesteak.
Noah Cappe gets the chance to taste test some inventive fruit-filled treats that range from tart to sweet and can pair well with breakfast, lunch or dinner.
Some of the best neighborhood hangouts are visited, such as FNG in Denver, Little Nonna's in Philadelphia, Pecan Lodge in Dallas, and Liuzza's in New Orleans.
Some of the most over-the-top eats in Las Vegas, are explored, including a spiked milkshake topped with s'mores and a sushi-stacked burger on fried rice buns.
There is a chicken sandwich with cheesy mac and spicy cheese puffs in Phoenix, lollipop wings smothered in gravy in Atlanta and hot chicken ramen in Nashville.
Eight bakers compete to demonstrate their decorating skills by creating Halloween-themed foods, such as candy-filled cookies and slime-filled desserts.
In the first round, the bakers create left-brain and right-brain desserts; in the second round, the bakers use common fears as inspirations for desserts.
The five remaining bakers take the cream puff and transform them into "scream puffs"; the bakers make scary mask desserts, and one baker is eliminated.
The bakers must make a glowing edible centerpiece and three creepy treats for a spooky dessert bar, then the bakers must create light-up jack o' lantern cakes.
In the first round, the bakers create left-brain and right-brain desserts; in the second round, the bakers use common fears as inspirations for desserts.
The five remaining bakers take the cream puff and transform them into "scream puffs"; the bakers make scary mask desserts, and one baker is eliminated.
The bakers must make a glowing edible centerpiece and three creepy treats for a spooky dessert bar, then the bakers must create light-up jack o' lantern cakes.
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