TV Guide Cooking Channel Monday

Noah Cappe visits the Texas State Fair in Dallas to try doughy delights, including the Dallas Hot and the latest take on the classic carnival corndog.

Noah goes to the Big Butler Fair and tastes the Conevore, which is packed with smoked brisket, pork and chicken; foods at the San Mateo County Fair are tasted.

Even with their small size, berries pack a punch of flavor, as Noah finds out that go well with anything like an arugula pizza and a Strawberry Waffle Bomb.

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.

Chef Eddie searches for the best Black-owned restaurants in America, where business owners support the community, cultural history, family traditions and food.

American Chef Eddie Jackson showcases dishes stuffed with scrumptious ingredients such as a dessert and a dinner dish packed with a variety of meats.

Casey Webb heads to Omaha, Neb., where he enjoys a historic Reuben sandwich, a fried chicken feast and a huge pile of pork s that weighs more than three-pounds.

While in Delaware, Casey he takes on a daunting and seemingly impossible surf and turf challenge that no one has every completed before.

Tiffani Theissen invites her friends Tim Meadows, Neal Dodson, and Ashley Williams for a movie night and she prepares a creamy Roasted Chicken Pot Pie.

Tiffani makes lunch for her girlfriends, preparing Chopped Salad, Homemade Breadsticks, Jumbo Crab Cakes with tartar sauce, and Basil Limoncello Sorbet.

Tiffani makes Creamy Caramelized Winter Squash Risotto, Aromatic Grilled Leeks with homemade Tarragon Vinaigrette, and Blood Orange Vanilla Cocktails.

Tiffani plans a special birthday bash for her husband; she prepares a brisket, a corn salad with jicama and lime, baked beans, and a naked carrot cake.

A chef heads to the kitchen to demonstrate the basic cooking techniques needed to create several fresh pasta dishes, including hand-cut cannelloni with sausage.

While providing tips and tricks about the basics of oven roasting, Kelsey reveals how to prepare beet salad, roasted fruit, turkey breast and herbed chicken.

Kelsey reviews some of the basics of pie preparation as she demonstrates how to create a variety of traditional pies and several variations on cream pie.

While revealing the essential techniques of baking, Kelsey demonstrates how to prepare quick and simple bread recipes like rolls and blueberry muffins.

Kelsey uses her knife-wielding skills to create French onion soup, strawberry shortcake, and Cobb salad smothered in blue cheese dressing.

Kelsey uses eggs as a key ingredient while creating frittatas, lemon curd tarts, and frisee salad topped with bacon and poached eggs.

Alton Brown presents an entirely new recipe for a reverse-seared ribeye steak, then he reviews thermometer basics and shows how to cure a cast-iron skillet.

Host Alton Brown revisits classic biscuits with help from his grandmother, as he presents an entirely new take on the classic quick bread.

Alton Brown revisits an early episode of "Good Eats" about noodles and uses new science on cold-water pasta cooking and also shares his recipe for cacio a pepe.

Alton Brown revisits an earlier episode featuring classic fondue with some cheesy science and a completely new recipe; the Lady of the Refrigerator returns.

Host Alton Brown revisits a classic episode of "Good Eats" about ground beef, featuring a surprising new cheeseburger procedure and a lost ground meat dish.

Alton Brown revisits a classic episode of "Good Eats" about lemon meringue pie as he makes the recipe with a new crust, a new filling and a new meringue.

Surprisingly delicious selections are explored for creating jaw-dropping memories, including Upton's Naturals Bacon Seitan and Smoked Nib Brittle.

Alfonso samples Warheads Extreme Sour Hard Candy, learns about the ingredients that give Franks' RedHot hot sauce its heat and looks at special mole sauce.

Various foods known for their vibrant colors are explored, including RW Garcia's famously red tortilla chips and Amy's Kitchen's Thai Red Curry Bowl.

Alfonso Ribeiro takes a look at the making of Potato Chips, hard Pear Cider, Carrots in Cookies, as well as the making of Sweet Potato Fries and other snacks.

The host visits Parla Pasta to witness the making of ravioli, then explores Lovely Candy Company and an award-winning Tennessee cheese farm.

A behind-the-scenes look is taken at famed treats, including the Sugar Daddy, Warheads' Chewy Cubes and Ghirardelli Caramel Squares.

Andrew heads to San Diego where he gets a taste of the unexpected in the fairly conventional city, including foraging for food along the seashore.

Andrew hits one of America's original colonies, Virginia, where plenty of culinary surprises await, including mystery snails, Brood II cicadas and pigeon.

Andrew heads out into the territory of Alaska where locals still hunt, fish and gather food in order to get them through the brutal winters.

In Boston, Host Andrew Zimmern sets out to show that a city that is soaked in American history can also be a hotbed for new, exciting food trends.

Andrew Zimmern finds himself in the heart of Texas when he travels to the Dallas-Fort Worth area and encounters some unexpected fare.

Andrew travels to New Mexico where he quickly discovers that the frontier spirit from yesteryears can still be found and distinctly reflected in the cuisine.

Ali Khan has pistachio chicken salad in Austin, Jernard Wells tries finger licking good ribs in Atlanta and Martha Stewart has lunch in New York City.

Duff Goldman goes to Paradise Donuts; Alex Guarnaschelli brings paella from Black Bull; Wolfgang Puck chooses one dessert from Angelini Osteria in Los Angeles.

Alton Brown reveals the best cinnamon roll ever; Alex Guarnaschelli loves sourdough bread made with pickle juice; Monti Carlo has the most unique oysters ever.

Andrew Zimmern goes to Miss Myra's Bar-B-Q in Alabama; Aarti Sequeira has ice cream at Salt & Straw in LA; Duff Goldman visits Faidley's Seafood in Baltimore.

Andrew samples fresh produce at a farmers' market, visits the Tenderloin District and enjoys fresh crab and shrimp salad at Swan Oyster Depot in San Francisco.

Andrew enjoys some high-end restaurants in Las Vegas, as he ventures off the Strip for some Korean barbecue and hot pot, as well as a classic dish from Hawaii.

The best way to start any meal is with an appetizer and chef Eddie has the best line up, including nachos, dips, and unique takes on traditional dishes.

Chef Eddie Jackson highlights the donut and proves that it is not just a breakfast food but can be eaten with any meal.

Ali Khan has pistachio chicken salad in Austin, Jernard Wells tries finger licking good ribs in Atlanta and Martha Stewart has lunch in New York City.

Duff Goldman goes to Paradise Donuts; Alex Guarnaschelli brings paella from Black Bull; Wolfgang Puck chooses one dessert from Angelini Osteria in Los Angeles.

Alton Brown reveals the best cinnamon roll ever; Alex Guarnaschelli loves sourdough bread made with pickle juice; Monti Carlo has the most unique oysters ever.

Andrew Zimmern goes to Miss Myra's Bar-B-Q in Alabama; Aarti Sequeira has ice cream at Salt & Straw in LA; Duff Goldman visits Faidley's Seafood in Baltimore.

Andrew samples fresh produce at a farmers' market, visits the Tenderloin District and enjoys fresh crab and shrimp salad at Swan Oyster Depot in San Francisco.

Andrew enjoys some high-end restaurants in Las Vegas, as he ventures off the Strip for some Korean barbecue and hot pot, as well as a classic dish from Hawaii.

The best way to start any meal is with an appetizer and chef Eddie has the best line up, including nachos, dips, and unique takes on traditional dishes.

Chef Eddie Jackson highlights the donut and proves that it is not just a breakfast food but can be eaten with any meal.