Valerie and Duff present various ideas for mobile app names for the young bakers, who must make icons for the apps from sugar cookies and describe what they do.
Five young bakers must make a dessert that draws inspiration from one of five animals, such as a turtle, miniature pig, guinea pig, rabbit and silkie chicken.
The final four bakers are asked to tap into their inner-mad scientist when they must use futuristic tools to create molecular-gastronomy-inspired desserts.
The remaining bakers are given their final task of making a superhero cake and must describe their superhero's power during tasting for a chance to win $25,000.
Alton Brown has homemade salsa in Columbus, Alex Guarnaschelli tries Al Pastor at Lene Brave in Chicago and Ali Khan serves beef carnitas tacos in Austin.
Food Network stars join together to discuss food combinations like Spaghetti and Meatballs, Biscuits and Gravy, Fish and Chip, and Chicken and Waffles.
Jeff Mauro presents the colorful rainbow cake in Chicago, Monti Carlo features a plantain lasagna in Seattle and Geoffrey Zakarian has a grasshopper dessert.
Adam Richman goes to Aberdeen to try some Aberdeen Angus at one of their finest steak restaurants and an award-winning butcher for their famous meat pies.
Casey Webb goes to the seaport city of Baltimore, where he visits an out-of-this-world diner, has a classic crab feast and fights with a four-pound bowl of pho.
Casey goes to Detroit for Sicilian square pan pizza and accepts the M Wings Challenge, 6 jerk chicken wings tossed in fiery Scotch bonnet & ghost pepper sauce.
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 Webb enjoys three meals from the Golden State, including fried Chinese-American chicken, a multi-meat waffle stack and a five-round sushi challenge.
Roger Mooking looks all over the country in search of the 12 best fried-food dishes, including seafood, beef, pork and cheese and learns secrets from the chefs.
Roger Mooking searches the country for the 12 best island eats, including lobster, conch and shellfish, as well as low-country boils and key lime pies.
Roger tries the best surf and turf dishes, including classic lobster tail and steak, clam and bacon pizza, crab cakes with sausage and a lobster-and-steak roll.
Starters and sweets can be so good that they can make up an entire meal, such as pizza pretzels, duck empanadas, cheesecake waffle sundaes, and banana pudding.
Chefs and food TV personalities feature original dishes; Alton Brown presents the crab Rangoon pizza; Jonathon Sawyer finds a flavorful dish in Los Angeles.
Noah takes his journey to the Indiana State Fair where constructs and tastes a Colossal Grilled Cheese sandwich; he then taste's Illinois' Black and Blue fries.
A taco colada dish is sampled at the Ostrich Festival in Chandler, Ariz.; Noah tries a breakfast burger and rattlesnake corndog at the Colorado State Fair.
Noah Cappe tries the Ube Funnel Cake at the Great American Foodie Fest in Las Vegas, then he enters The Final Round at the Topsfield Fair in Massachusetts.
Andrew Zimmern reveals the foods of Chiang Mai, Thailand, including coconut curry coup, sausage with pork and chile paste and fish roasted in banana leaves.
Andrew Zimmern discovers Cambodian cuisine in Phnom Penh, including spicy grilled crab, cold and refreshing beef salad, and herbaceous fish and noodle soup.
Andrew explores some of the cuisine of Quito, Ecuador, including fried pork, potato cakes, fresh seafood ceviche, sugar-coated roasted peanuts, and fish soup.
A taco colada dish is sampled at the Ostrich Festival in Chandler, Ariz.; Noah tries a breakfast burger and rattlesnake corndog at the Colorado State Fair.
Noah Cappe tries the Ube Funnel Cake at the Great American Foodie Fest in Las Vegas, then he enters The Final Round at the Topsfield Fair in Massachusetts.
Andrew Zimmern reveals the foods of Chiang Mai, Thailand, including coconut curry coup, sausage with pork and chile paste and fish roasted in banana leaves.
Andrew Zimmern discovers Cambodian cuisine in Phnom Penh, including spicy grilled crab, cold and refreshing beef salad, and herbaceous fish and noodle soup.
Andrew explores some of the cuisine of Quito, Ecuador, including fried pork, potato cakes, fresh seafood ceviche, sugar-coated roasted peanuts, and fish soup.
Noah takes his journey to the Indiana State Fair where constructs and tastes a Colossal Grilled Cheese sandwich; he then taste's Illinois' Black and Blue fries.
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