TV Guide Cooking Channel Tuesday

Ali Khan has pistachio chicken salad in Austin, Jernard Wells tries finger licking good ribs in Atlanta and Martha Stewart has lunch in New York City.

Duff Goldman goes to Paradise Donuts; Alex Guarnaschelli brings paella from Black Bull; Wolfgang Puck chooses one dessert from Angelini Osteria in Los Angeles.

Alton Brown reveals the best cinnamon roll ever; Alex Guarnaschelli loves sourdough bread made with pickle juice; Monti Carlo has the most unique oysters ever.

Andrew Zimmern goes to Miss Myra's Bar-B-Q in Alabama; Aarti Sequeira has ice cream at Salt & Straw in LA; Duff Goldman visits Faidley's Seafood in Baltimore.

Andrew samples fresh produce at a farmers' market, visits the Tenderloin District and enjoys fresh crab and shrimp salad at Swan Oyster Depot in San Francisco.

Andrew enjoys some high-end restaurants in Las Vegas, as he ventures off the Strip for some Korean barbecue and hot pot, as well as a classic dish from Hawaii.

The best way to start any meal is with an appetizer and chef Eddie has the best line up, including nachos, dips, and unique takes on traditional dishes.

Chef Eddie Jackson highlights the donut and proves that it is not just a breakfast food but can be eaten with any meal.

Noah attends the annual Rio Rancho Pork & Brew festival in New Mexico; Noah Cappe goes to the Ionia Free Fair in Michigan.

Noah samples the famous Fisher Scones at the Washington State Fair, and later he has the Tennessee Whiskey Burger at the state fair in Nashville, Tenn.

Noah Cappe enjoys the Nordic Waffle Pizza at the Saint Paul Winter Carnival in Minneapolis, then has a S'Mores Chimney Stack at the San Bernardino County Fair.

Noah samples BBQ Baked Potatoes, fries topped with lobster, a double decker Colossal Grilled Cheese, and an ice cream sundae and mini funnel cake dessert tower.

Noah Cappe travels to Austin for a rodeo event where he feasts on Bacon Breakfast Fries and a Surf and Turf-tato, a steak and seafood loaded baked potato.

Host Noah Cappe tries traditional dishes at the Brevard Renaissance Fair, the Taste of Jalico Festival and the Coastal Carolina Fair.

Chef Richie Farina has 24 hours to come up with his own version of the State Fair of Texas' famous Deep-Fried Bacon Burger Dog Slider on a Stick.

Richie Farina goes to the Pima County Fair in Tucson, Ariz., where he takes on Dominic Palmieri's duck sliders with flaming hot Cheetos and caramel apple slaw.

Delectable desserts; an ice cream parlor that customers wait in line for late into the night, homemade pies fresh off the counter, and distinctive spiced cakes.

Abraco serves pastries like black sesame cardamom spiced cake; Bang Bang Pie creates pies, from frozen sage lemon summer pie to bold blueberry, and more.

Lovely Bakeshop's home cooked breakfast pastries, Waffles' menu has the potential for extreme flavor combinations, Salted Caramel's frozen treats and more.

Featured are Denver's full service cereal bar and bakery; and sweet creations like Mojito Cookies; Trail Mix Ice Cream; and Apple Green Chile Hand Pie.

Some of the sauciest, cheesiest and most delicious pizza concoctions ever created are featured, including classic Neapolitan style Margherita pizza.

Some of the most delicious deep-fried foods are presented, including everything from Southern staples to popular fair and carnival food.

Host Adam Richman goes to Scone to eat a tattie scone, a full Scottish breakfast, haggis, neeps and tatties, sausage casserole and sweet shortbread.

Host Adam Richman goes to Cheddar to eat some cheddar cheese, makes a cheesy celeriac bake with leeks and farm-fresh chocolate milk.

Seafood dishes are reviewed including cheese-laden charbroiled oysters dipped in butter in New Orleans and freshly caught beer-battered grouper in Florida.

Some of the biggest portions from across the country are presented, including a 30-pound taco pizza in Atlantic City, N.J., and a mountain of meat in Seattle.

Recipes for crispy, crunchy and deep-fried foods are revealed with surprises like chicken-fried brisket, fried lobster and a batter-dipped lasagna sandwich.

Mealtime mashups include breakfast spaghetti, fried chicken and churros, boozy pancakes with flaming cherries jubilee and a barbeque beef breakfast bun.

In Grain Valley, Mo., a mechanic reveals a smoker constructed out of a Cessna airplane, and he prepares smoked pork butt, ribs and grilled chicken.

Host Roger Mooking goes in search of the best suppliers of cured, smoked and aged pork and visits Edwards, Va., and Madisonville, Tenn.

Host Roger Mooking travels through the Gulf States in search of delicious foods and recipes kissed with smoke and fire that deliver big flavors.

In Mississippi, Roger makes Southern-style ribs from a third generation pit master; in New York, Roger samples the jerk baby back ribs and the Korean ribs.

Roger Mooking travels to Masardis, Maine, where he visits the Jack Mountain Bushcraft School and learns how to create a rustic outdoor kitchen and start a fire.

At the Jacobsen Salt Co., Roger checks out their handcrafted sea salt; Roger helps a chef stuff a 20-pound halibut, encrust it in salt and roast it over fire.

Distinguished guests join host Anthony Bourdain in visiting some of New York City's most famous restaurants, among them Katz's Deli and Sammy's Romanian.

Anthony travels to Melbourne, the capital of Victoria and one of Australia's most populous cities; Tony visits old friends and samples the local cuisine.

Host and chef Anthony Bourdain travels to Chile, where he samples the local cuisine and examines the culture and terrain of the country.

Roger Mooking travels to Masardis, Maine, where he visits the Jack Mountain Bushcraft School and learns how to create a rustic outdoor kitchen and start a fire.

At the Jacobsen Salt Co., Roger checks out their handcrafted sea salt; Roger helps a chef stuff a 20-pound halibut, encrust it in salt and roast it over fire.

Distinguished guests join host Anthony Bourdain in visiting some of New York City's most famous restaurants, among them Katz's Deli and Sammy's Romanian.

Anthony travels to Melbourne, the capital of Victoria and one of Australia's most populous cities; Tony visits old friends and samples the local cuisine.

Host and chef Anthony Bourdain travels to Chile, where he samples the local cuisine and examines the culture and terrain of the country.