TV Guide Cooking Channel Saturday

Scott Conant challenges the chefs to turn adult beverages into pastry perfection, including a special beer, a potent pop and an over-the-top cocktail.

Four pastry artists discover a jar of something alarming, a lunchtime shortcut and in the final round, an unusually large ingredient is in the basket.

Scott Conant gives 4 chefs a challenge to create frosty desserts, then in the second basket, a Japanese egg dish and an oversized ice cream treat are in play.

Scott Conant asks four bakers to create fantastic cakes as they uncover a jumbo-sized ingredient in the second basket and round three has super worms.

Chef Aaron Sanchez explores Nash-Vegas to taste some very southern takes on the Taco; Mas Tacos Por Favor's deep-friend Avocado Taco; House-Smoked Pork Belly.

Aaron stops at the Original El Taco for a Mexican and Southern fusion, samples wild boar at Bar Taco, chorizo at Alma Cocina and tamales at Taqueria Del Sol.

In Miami, a restaurant serves fried chicken and green tomatoes; in Philadelphia, traditional sandwiches are offered; a steakhouse reveals meats in New York.

The team investigates restaurants that have revamped classic fare with current twists, including a chef who has transformed traditional Asian cuisine.

Tamara Reynolds journeys to San Francisco, Calif., to check out Chinese-inspired cuisine and travels to New York City to investigate a classic with a twist.

Innovative burgers include foie gras in Philadelphia, umami in Los Angeles, truffle burgers in New York, and sandwiches topped with pimento cheese in Atlanta.

Noah recalls eating the "Japanese Dog" in Alberta, Canada, the "Tofu Sushi Burrito" in Georgia and the "Peanut Pork Out" in Ontario, Canada.

Noah Cappe heads to the fairgrounds and tries some of the best midway food, which is inspired by dishes that are cooked over an open campfire, such as S'mores.

Noah Cappe goes to the Spencerport Volunteer Firemen's Association Carnival in New York, and the Great Anderson County Fair in South Carolina.

Noah visits the Wisconsin State Fair for the Hot Chicken Bomb, then he goes to Goshen, Ind., for the Elkhart County Fair, the home of the iconic Indy Burger.

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.

Host Noah Cappe takes a trip to the Norfolk County Fair in Ontario, Canada, where he tries the Thanksgiving Bowl, Butter Bacon Poutine and Cheeseburger Eggroll.

The diverse flavors in Miami are featured, including Cuban street food, a pepper-packed burger, bold burritos, and decadent macaroni & cheese.

Restaurants that serve all kinds of varieties of nachos are featured, with toppings that include filet mignon, parmesan fondue, Thai chicken and Hawaiian pork.

Discover a hot chicken pie from Nashville, a pizza with BBQ brisket on top from Texas and a pizza stuffed with meatballs and shaped like a star from Las Vegas.

Some perfect pairings must be highlighted, such as the iconic duo of biscuits and gravy as well as a delicious dish like peaches and cream French toast.

Anne Burrell visits Little Goat Diner in Chicago; Antonia Lofaso travels to Park's BBQ in LA; Jernard Wells goes to Southern Art & Bourbon Bar in Atlanta.

The best food in New England is featured, from classic Boston cream pie, to Cambridge, Mass., for roast chicken, and in Chinatown for Szechuan sliced fish.

Some of the best food spots in Dallas are featured, including North Main BBQ, Babe's Chicken Dinner House, Cafe Pacific, and the Collin Street Bakery.

Some of the best food in Los Angeles is featured, including a French dip sandwich, chicken and waffles, and popcorn served at the ArcLight Cinemas in Hollywood.

A Cambridge, Wisc., man utilizes coal from a kiln to prepare pizza, fish and chickens inside of earthenware bakers; 55-gallon metal barrel oven.

Host Roger Mooking journeys to Lockhart, Texas, where he investigates eight different pits used for meat preparation; Roger travels to Taylor, Texas.

Host Amanda Frietag travels to the beach to challenge local chefs to swap restaurants and cook meals in the other's kitchen.

Roger visits pitmaster Ted Prater season a whole hog in Austin, Texas, then he helps chef Pieter Sypesteyn stuff a wild hog with spicy sausage in San Antonio.

Iron Chef Jose Garces decides to enter the heat of Kitchen Stadium and challenge Iron Chef Marc Forgione to a peanut butter and jelly culinary competition.

Iron Chef Zakarian decides to enter the heat of Kitchen Stadium and challenge Iron Chef Guarnaschelli to an intense potato chip culinary competition.

Iron Chef Jose Garces enters the heat of Kitchen Stadium to challenge Iron Chef Masaharu Morimoto to an intense liver culinary competition.

Iron Chef Geoffrey Zakarian enters the heat of Kitchen Stadium to challenge Iron Chef Michael Symon to an intense wings culinary competition.

New York City executive chef Michael Ferraro decides to enter the heat of Kitchen Stadium and challenge Iron Chef Geoffrey Zakarian in a peach competition.

Salt Lake City chef Viet Pham decides to enter the heat of Kitchen Stadium and challenge Iron Chef Bobby Flay in a ground meat culinary competition.

Kansas City chef Celina Tio decides to enter the heat of Kitchen Stadium and challenge Iron Chef Michael Symon in a culinary competition featuring plums.

Los Angeles chef Micah Wexler decides to enter the heat of Kitchen Stadium and challenge Iron Chef Bobby Flay in a wild striped bass culinary competition.