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.
While in Bozeman, Mont., Ali enjoys a serving of Eggs Benedict with summer sausage, an elk burger that was made from scratch and a bison pepperoni pizza.
Ali gets some cheap eats in Annapolis, Md., including "Cat Head" biscuits and gravy and southern chicken and dumplings; an Aussie treat and crab cake are eaten.
Ali enjoys a large-sized cinnamon roll, a sweet lamb-meat burger for lunch, Tennessee whiskey pot de crème to snack on and tacos with an Irish twist for dinner.
In Omaha, Neb., Ali enjoys a full day of meals with an egg boat with hash browns, a Rueben sandwich, a butter brickle ice cream cone and pork ragù meatballs.
Ali goes St. Louis where he tries a pulled pork and chorizo chili slider, tastes a pork belly BLT, and sweetens things up with a brownie and cookie treat.
Roger Mooking presents the top fifteen best pizza, including New York-style thin-crust, wood-fired oven pizza from the west coast, and Chicago-style deep-dish.
Roger showcases the best spicy foods, including flaming-hot noodles, hot chicken, pepper-packed burritos, spicy jerk chicken wings and a soup of liquid flames.
Chef Roger visits two places that are cooking an entire hog; in New Orleans, Roger visits MOPHO restaurant as he sees a Southeast Asian twist on the pig.
Roger Mooking visits chef Lou Lambert in Fort Worth, Texas, and with Eight Row Flint's chef Marcelo Garcia in Houston and his Trompo Wagon with vertical spits.
Roger looks for some of the most original barbecue rigs, including a custom-built trailer that can cook up to 600-pounds of meat and a custom-made asado grill.
Roger and pit master Chris Lilly eat at a family-run joint in Alabama to try its smoked chicken with white sauce and try the pulled pork at The Brick Pit.
Fresh seafood dishes are featured, including seafood sandwiches on Long Island, N.Y., Pacific Northwest Chowder gravy in Seattle, and Tex-Mex in Houston.
A variety of restaurants are featured that serve up some of the best dishes in America's heartland, from saucy barbecue sandwiches, to nachos on a pizza.
Eateries are featured like a burger place in Santa Monica, Calif., a barbecue pit in Charleston, S.C., a restaurant in Los Angeles, and a San Diego pizza place.
Hometown favorites found in unexpected place are showcased such as Southern comfort food in Philadelphia, Chicago pizza in New York and Texas chili in Seattle.
Dominique Crenn, the executive chef of Luce Restaurant in San Francisco, makes her way to Kitchen Stadium to fight Iron Chef Michael Symon in a yogurt battle.
Australian chef Curtis Stone travels to Kitchen Stadium where he challenges Iron Chef Bobby Flay in a battle featuring mystery ingredient skipjack tuna.
Dominique Crenn, the executive chef of Luce Restaurant in San Francisco, makes her way to Kitchen Stadium to fight Iron Chef Michael Symon in a yogurt battle.
Australian chef Curtis Stone travels to Kitchen Stadium where he challenges Iron Chef Bobby Flay in a battle featuring mystery ingredient skipjack tuna.
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