TV Guide Cooking Channel Sunday

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.

Soft Scrambled Eggs with Romano and Black Pepper with Tomato Bruschetta; Orange Ricotta Pancakes with Caramelized Fig and Pistachio Compote.

Rolled Omelet Burrito; Cheddar and Bacon Cornmeal Waffle Sandwiches with Maple Mustard; Yogurt-Fruit Muffins with Bran Crumb Topping.

Sauteed Collard Green Omelet; Mustard Glazed Ham and Pimento Cheese Biscuits; Sour Cream Waffles with Fresh Peaches in a Toasted Pecan Praline Sauce.

Open-Faced Egg Salad Tea Sandwiches with Crab and Poppy Seeds on Pumpernickel; Watercress and Smoked Salmon Salad with Creamy Cucumbers.

Mango-Papaya Brown Butter Cinnamon Crepes with Homemade Dulce de Leche; Sour Orange Pork with Sweet Potato and Country Ham Hash; Poached Eggs.

Carrot Cake Pancakes with a Maple-Cream Cheese Drizzle; Wild Rice Waffles and Fried Chicken with a Pink Peppercorn and Honey Sauce; Strawberry Shortcake Shake.

Kalen investigates Hammond's 100-year-old candy factory, the magic behind the iconic Almond Roca and how cakes are jarred at a Brooklyn bakery.

Kalen does brunch with Noosa's wholesome yogurt from down under and discovers how sprouted grains make Alvarado Street's everything bagels so good.

Scott Conant presents a take on classic potato tots; Jernard Wells devours salt and pepper calamari in Atlanta; Tregaye Fraser features the belly benedict.

Food TV personalities present the best chocolate treats in America, including a dark truffle cake in San Antonio and a chocolate dessert in New York City.

Wolfgang Puck goes to APL Restaurant in LA; Antonia Lofaso has pasta at Coppa in Boston; Geoffrey Zakarian visits Hill Country Barbecue Market in New York.

Anne Burrell has pasta at Cecconi's Dumbo in Brooklyn; Jeff Mauro gets a roast chicken from River Roast Chicago; Duff Goldman enjoys a fried lobster platter.

Host Roger Mooking journeys to Charleston, S.C., to check out a barbecue trailer that participates in competitions throughout the United States.

In Guilford, Conn., two brothers prepare lobsters and clams on a 20-foot outdoor grill which utilizes 12-foot pieces of wood for fuel.

Roger Mooking is taught a lesson by pit masters in Charleston, S.C., as he examines Rodney Scott's pit room where the pigs are cooked, and adds his own secret.

Roger helps Aaron Siegel and Taylor Garrigan of Home Team BBQ in Charleston, S.C., roast a whole 150-pound hog, smoke 30 racks of pork ribs and steam oysters.

In Texas, a chef reveals how to prepare cowboy-inspired chicken-fried steak and peach cobbler; a California family cooks up Santa Maria barbecue.

Roger features his top five favorite ways to cook barbecue chicken, such as one chef with a hand-spun device, another with an elaborate rig, and jerk chicken.

Andrew Zimmern finds his way to Vancouver, British Columbia, where he discovers an abundance of fresh food of both the land and water varieties.

Andrew travels to Rhode Island, where New Englanders mix old traditions and experimental concepts to create classic clam cakes, monkfish liver mousse, and more.

Andrew goes to the Mississippi Delta, where he experiences redneck ramen made with noodles and pigs ears and a BLT made with lamb testicles.

Andrew visits the Ozarks, where hunting and fishing are very common, featuring fried rabbit legs, Arkansas black bear cracklins, and bacon-wrapped crow breast.

Andrew travels to Hawaii, where he eats dried octopus bile sac, crispy pork intestine, a traditional take on a raw fish salad, with the eyeballs, and more.

Andrew Zimmern travels to Lima, Peru, the epicenter of food exploration in South America, where he samples such local delicacies as frog smoothies at a market.

Casey journeys to California's celebrated wine country to sample a boozy bird, a bagel bonanza and mean 4-pound burrito in the Muy Macho Burrito Challenge.

Casey counts down his top five food challenge wins, from the Little Bitty Burger Barn's 5-Alarm Fire Burger Challenge to Pinnacle Peak's Rib-diculous Challenge.

Casey comes to Manhattan for historic pizza, a take on an Old World baked good and over 5-pounds of dessert in the Giant Ice Cream Scoop Challenge.

Host Casey Webb honors the best of the best from all over the country by counting down the five most perfect pork dishes in "Man v. Food" history.

Gordon travels to rural Ohio to help a struggling restaurant stay above water, but the pretentious boss threatens to ruin any chance they have.

The owner of the restaurant still denies that there is anything wrong and deflects all of Gordon's advice, leading Gordon to possibly leave the restaurant.

Gordon visits an eatery that has been losing customers and workers to constant bickering and a bland menu, and the owner's overworked kids need Gordon's help.

A retired couple call Gordon for help with their eldest son, whose attitude and constant excuses threaten to ruin their family restaurant.

The owner of the restaurant still denies that there is anything wrong and deflects all of Gordon's advice, leading Gordon to possibly leave the restaurant.

The owner of the restaurant still denies that there is anything wrong and deflects all of Gordon's advice, leading Gordon to possibly leave the restaurant.

Gordon visits an eatery that has been losing customers and workers to constant bickering and a bland menu, and the owner's overworked kids need Gordon's help.

A retired couple call Gordon for help with their eldest son, whose attitude and constant excuses threaten to ruin their family restaurant.