Chicago, Ill., chef Stephanie Izard decides to enter the heat of Kitchen Stadium and challenge Iron Chef Michael Symon in a bread culinary competition.
For a twist, the Chairman decides to pair Marcela Valladolid and Andrew Zimmern with Iron Chefs Bobby Flay and Morimoto to see which pair's cuisine will win.
Chef Bobby Flay makes bread the headliner of the brunch, preparing Croque Madame Bread Pudding with Herb-Crusted Tomatoes, and Pull-Apart Cinnamon Bread.
Chef Bobby demonstrates his spin on some classic diner dishes such as Chocolate Hazelnut S'more French Toast, Baked Pumpkin Oatmeal with a Cinnamon Crisp.
Chef Bobby Flay prepares a garden fresh menu with his favorite fruits, vegetables and herbs to prepare a great natural brunch; Strawberry Waffles; Omelet.
Food from one of the largest cities in the South is featured, including barbecue ribs, burgers and mussels; Alton Brown shows some of his favorite local spots.
The chefs at Food Network talk about the best BBQ they have ever eaten, including pulled pork cooked in a basement and beef brisket prepared in an armadillo.
Claire Robinson, Rocco DiSpirito and Iron Chef Bobby Flay chat about their favorite sweets, from fruit filled pop tarts, to peanut butter and jelly doughnuts.
Portland, Ore. has a melted meatball parmigiana hero; a soft creme brulee doughnut in Washington, D.C.; enter sin city to devour a delicious breakfast sandwich.
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 Mooking meets Andrew and Michelle Muñoz of Moo's Craft Barbecue in California finds Calabasas Custom Catering at Jim's Fallbrook Market in Los Angeles.
Roger visits Benton's Smoky Mountain Country Hams, a smokehouse in Madisonville, Tenn., then he goes to Calumet Fisheries in Chicago, and T-Boyz in Mamou, La.
Roger Mooking reveals some of the most outrageous side dishes and desserts, including poblano pepper hash, mac & cheese, also apple hand pies and peach crisp.
The Windy City pushes the food scene to its limits with exotic ingredients and innovative techniques, from an ambergris fish dish to a duck heart pate.
Andrew visits Wisconsin, where he delivers mail by boat, makes one of the smelliest cheeses in the U.S., eats duck-blood soup, and throws cow pies for distance.
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.
Host Andrew Zimmern visits San Francisco to eat an array of strange foods, including cookies made with crickets, eggs made out of plants, and lamb's head soup.
Andrew visits Birmingham, Ala., and finds some surprising twists in Southern cooking, such as a Chinese style noodle bowl prepared with frog legs and pig skin.
Andrew travels to Rhode Island, where New Englanders mix old traditions and experimental concepts to create classic clam cakes, monkfish liver mousse, and more.
Casey Webb takes on big challenges in Kansas City, Mo., including the Elvis Challenge, a four-meat pizza with tater tots and a burnt ends brisket sandwich.
Casey's adventure takes him to Fargo, N.D., for a hearty European take on a cheesy classic, a breakfast-dessert mashup and the Boiler Room's Hot Dish Challenge.
This product uses the TMDb API but is not endorsed or certified by TMDb.