Noah heads to the San Diego County Fair to try French Toast Bacon Bombs; Noah goes to the La Porte County Fair for the Port Belly Reuben and Giant Cream Puffs.
Casey goes to Superb Sushi in Boise, to take on the Demon's Delight Challenge, which includes a bowl of the Miso Soup from Hell and the Demon's Delight Roll.
Noah Cappe travels to Texarkana for the Four States Fair where he feasts on a BBQ-loaded sandwich; later he ventures to North Carolina for a Viking experience.
Noah has the Bacon Churro Cheeseburger and Spicy Ramen Fries at the Cloverdale Citrus Fair, then a Sammie and the Key Lime Funnel at the Highlands County Fair.
Michael shares his favorite dishes for summer parties, including the classic American treat of Coney Dogs, Barbecue Corn Ribs and Orange Strawberry Cream Pops.
Michael makes his grilled eggplant parmesan outdoors on the grill and antipasti salad with campfire dressing; Liz makes cherry polenta cake for dessert.
Michael makes Moussaka on the grill, taking the Mediterranean casserole layered with meat, veggies and cheese sauce; Liz cooks grilled and steamed artichokes.
Bloody beer cocktail with horseradish and jalapeno; slow roasted beets with buttermilk blue cheese, watercress and toasted walnuts; roasted chicken thighs.
Beer mojito; grilled oysters; warm potato salad; lime granita with fresh watermelon; clambake with corn, sausage, clams and shrimp in a spicy wine broth.
Michael prepares grilled peaches with honey, yogurt and mint; poached eggs and crab English muffins, maple pecan bacon and a meyer lemon and basil fizz.
Chef Michael travels to Rhode Island where he visits a burger bar with over 400,000 topping combinations in which to create the ultimate burger masterpiece.
Michael is joined by Anthony Anderson as the two go through Chicago to discover some the food establishments in the city as they sample different food and beer.
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.
Andrew Zimmern showcases the food of Portland, Maine, from lobster roll sandwiches and fresh East Coast oysters to Italian sandwiches and "whoopie" pies.
Andrew explores the local cuisine of the region of Tuscany, like virgin olive oil, spicy fish stew, chickpea pancakes and fish simmered in spicy tomato sauce.
Andrew reflects on some of the best meals he has eaten over the years, which were either invented out of necessity or turned out to be an unexpected surprise.
Andrew visits the capital city of Dublin to experience the city's iconic treats, such as soda bread, black pudding and the city's lauded Guinness beer.
Casey comes to Cleveland for a corned beef colossus, a caramel ice cream sundae at a sweet time machine and the Greek Village Grille's Mount Olympus Challenge.
Casey Webb travels to Des Moines, Iowa, where he attempts to consume an overstuffed pulled pr sandwich slathered in a scorpion pepper hot sauce in 10 minutes.
The toughest eating challenges that feature some of the most massive dishes, from gallon-sized ice cream sundaes to four-pound sandwiches, are presented.
The toughest eating challenges that feature some of the most massive dishes, from gallon-sized ice cream sundaes to four-pound sandwiches, are presented.
Casey celebrates the top 5 grilled masterpieces, including a massive pork chop, a triple-stacked burger topped with an egg and a tri-tip sandwich with 3 sauces.
Casey's travels bring him to Denver for a mile-high biscuit with fried chicken, bacon & honey butter, then he takes on the Top of the Rockies Burrito Challenge.
The toughest eating challenges that feature some of the most massive dishes, from gallon-sized ice cream sundaes to four-pound sandwiches, are presented.
Andrew explores Montevideo, Uruguay, as he highlights their slow-cooked Asado meats, a thin-sliced steak sandwich called chivito, also breaded and fried beef.
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 explores Goa cuisine, from prawn curry and Portuguese chorizo to pork vindaloo, the seaside city's local cuisine is influenced by many cultures.
Andrew Zimmern reveals the contrasting flavors found in Hanoi, Vietnam, such as sweet and sour snail soup and sweet potato fritters topped with shrimp.
Andrew explores the culinary traditions of the Aztec culture of Mexico, as he eats wild boar in native cactus, stinkbug salsa and seven-chili rabbit stew.
Andrew explores the historic route of the Pony Express, where men on horseback once carried the mail, as he tries elk tongue, fish skin and an oyster omelet.
Andrew Zimmern explores Danish dishes in Copenhagen, which include seafood prepped in the New Nordic style, marinated crown herring and pan-fried meatballs.
Andrew visits Atlanta and tries some Southern staples, tracks down one of the best burgers in America and finds a restaurant that serves delicious Korean food.
Andrew enjoys some Chicago classics, including hot dogs and deep-dish pizza, then he visits one of the best barbecue places and a three-starred restaurant.
Andrew explores the culinary traditions of the Aztec culture of Mexico, as he eats wild boar in native cactus, stinkbug salsa and seven-chili rabbit stew.
Andrew explores the historic route of the Pony Express, where men on horseback once carried the mail, as he tries elk tongue, fish skin and an oyster omelet.
Andrew Zimmern explores Danish dishes in Copenhagen, which include seafood prepped in the New Nordic style, marinated crown herring and pan-fried meatballs.
Andrew visits Atlanta and tries some Southern staples, tracks down one of the best burgers in America and finds a restaurant that serves delicious Korean food.
Andrew enjoys some Chicago classics, including hot dogs and deep-dish pizza, then he visits one of the best barbecue places and a three-starred restaurant.
Andrew Zimmern reveals the contrasting flavors found in Hanoi, Vietnam, such as sweet and sour snail soup and sweet potato fritters topped with shrimp.
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