TV Guide Cooking Channel Friday

Noah Cappe enjoys the newest treats at the State Fair of Louisiana, including a cheesy take on a classic topped with meatballs and tomato sauce.

Noah Cappe goes to the Circleville Pumpkin Show in Ohio for pumpkin chili dogs, then he travels to the North Carolina State Fair in Raleigh for some True Grits.

During a visit to the Albuquerque International Balloon Fiesta, an annual hot air balloon festival, Noah samples a variety of tasty recipes.

Noah Cappe travels to Illinois's Macon County Fair where he feasts on the Big Biscuit and the After School Funnel.

Andrew Zimmern showcases the diverse food of Toronto, such as sweet barbecue pork, mountains of lobster, Jamaican flatbreads and glutinous butter tarts.

Andrew journeys to the heart of the Renaissance when he visits Florence, which is renowned for a creativity in art that also extends to its food.

Host and chef Andrew Zimmern heads to Lisbon, Portugal where most dishes revolve around seafood; he will sample sardine and shellfish feast, and more.

Farm-to-table dining is a tradition in Lancaster County and Dutch family recipes like chicken pot pie, sauerkraut, soft pretzels and scrapple are highlighted.

Host Zac Young journeys to Brooklyn, N.Y., where he checks out Mexican-inspired doughnuts with hibiscus, passion fruit and horchata flavors.

An array of sugary, delicious original desserts, including unique caramel bread puddings, bite-size pieces of gooey caramel, old fashioned candy and more.

Employees at the Southfork Ranch, used as the setting for the original "Dallas" series, are seeking cakes from three top Dallas bakers for the big event.

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.

A bride and groom have their French-themed wedding planned, but they still must choose a cake from the concepts of three designers in time for the big event.

The founder of the Everyman Theater plans to celebrate its 25th anniversary by ordering a cake that will reflect the hard work and success for 400 guests.

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 travels to Japan and visits the epicenter of finance and technology, Tokyo, to discover makes the city such a unique culinary experience.

Andrew Zimmern samples the best cuisines of St. John's, Newfoundland, such as blue mussels steamed in beer, cod au gratin, moose stew and rabbit pie.

Andrew looks at the diverse eats that define Washington, D.C., like local oysters, Ethiopian chicken stew, spicy Chinese stir-fry and chili-smothered sausages.

While in Savannah, Michael enjoys fried chicken and pancake tacos before he heads out to the Pacific Northwest, where he can get a burger made with chorizo.

Michael Symon meets with a family in Memphis to learn their secret to smoked turkey and sweet potato fried pie, then he tries a stacked burger in Portland, Ore.

Michael Symon has a crepe with chili in Providence, R.I., then he tries a steak patty in a bao bun in Indianapolis and he visits a smokehouse in Columbus, Ohio.

Michael has a tower of ribs in Las Vegas, then pork belly is braised in beer in Colorado Springs, and a bacon, pork belly and prosciutto burger in Wichita, Kan.

Host Noah Cappe eats sundaes such as the All-American Burst of Freedom, the Deep-Fried Banana Pudding, the BBQ Split and the Chili Mac Attack.

Host Noah Cappe tastes loaded Bahn Mi fries in Omaha, a beef-loaded Birria Torta in Rochester, and a southern take on lasagna in West Virginia.

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.

Maryland fair Crabby Dog, Cake-a-Dilla, Whole Dog and Hula Boat; New York fair Monster Veggie Wrap, Exploding Fireball Taffy and Mexita.

Nashville, Tenn. is the perfect place to discover a variety of comfort foods with a selection of barbecue, burgers and a special pizza with a Thai twist.

Some of the most delicious dishes at surprising places across the country are revealed, including a cheeseburger in Chicago and barbecue in Walla Walla, Wash.

Nine bakers attempt to wow the judges with creative uses of pumpkin spice, then the bakers must combine a traditional yule log with a classic holiday treat.

The eight bakers make four different kinds of Thanksgiving pies on the same sheet pan, then the bakers make stuffed cakes that feature seasonal ingredients.

The bakers make a dessert combining cranberry with another seasonal flavor, then they create a treat that pairs coffee with an unusual flavor of coffee syrup.

The six bakers create cute cream puff displays for the pre-heat, then the bakers have to impress the judges with hand-painted eggnog cakes in the main heat.

The bakers update traditional rugelach with new flavors in a Festival of Lights-inspired pre-heat, then they add the judges' favorite ingredients in tiramisu.

The bakers combine common pantry ingredients in a new version of a classic holiday dessert, then they must use two key fruitcake components in a new dessert.

The bakers create a beautiful edible holiday ornament display, then they create a cake decorated like a gift on the outside and with a surprise on the inside.

The six bakers create cute cream puff displays for the pre-heat, then the bakers have to impress the judges with hand-painted eggnog cakes in the main heat.

The bakers update traditional rugelach with new flavors in a Festival of Lights-inspired pre-heat, then they add the judges' favorite ingredients in tiramisu.

The bakers combine common pantry ingredients in a new version of a classic holiday dessert, then they must use two key fruitcake components in a new dessert.

The bakers create a beautiful edible holiday ornament display, then they create a cake decorated like a gift on the outside and with a surprise on the inside.