TV Guide Cooking Channel Tuesday

Chef Eddie chows down on meals that have one thing in common, fire; in this episode he partakes in a flame-cooked breakfast, roasted meat, and fiery desserts.

Chef Eddie Jackson decides to take a trip to the Lone Star State to get a taste of southern flavors and try traditional Texas staples like chili and barbecue.

Chefs feature some of their favorite crispy foods, including a pizza with a crispy crust, a dish at Turkey & the Wolf in New Orleans, and crispy tuna roll.

Alton Brown takes a trip to Memphis; Alex Guarnaschelli features an apple doughnut from New York City; Scott Conant shows off a coconut cream-filled donut.

Well-known Food Network stars join together to discuss their favorite American food, including BBQ-fried chicken, hot dogs, and apple pie.

Guy Fieri, Duff Goldman and Iron Chef Bobby Flay sit down and talk about their favorite grilled dishes, from Mongolian pork chops, to Southern ribs.

Andrew visits Seattle, where he stops at one of the oldest sushi restaurants in the International District, and then he samples the best clams and chowder meal.

Andrew Zimmern stops at one of the many food carts in Portland, Ore., such as Chicken and Guns, as well as Broder Café, Blue Star Donuts, Bing Mi and Le Pigeon.

Chef Eddie chows down on meals that have one thing in common, fire; in this episode he partakes in a flame-cooked breakfast, roasted meat, and fiery desserts.

Chef Eddie Jackson decides to take a trip to the Lone Star State to get a taste of southern flavors and try traditional Texas staples like chili and barbecue.

Host Adam Richman samples some Eton Mess in Eton and goes to Windsor for some afternoon tea, venison in bon-bon bar snacks and tasty fudge.

Adam Richman goes to Wales to try Glamorgan sausage, Welsh rarebit and wonderful Welsh cakes and pierogies in honor of his Polish heritage.

Famed basketball wife Ayesha Curry prepares white chocolate bread pudding and sloppy Joe-stuffed peppers for her husband's friends.

Ayesha makes a big Italian for Stephen and their guests as she creates egg pasta, a Caesar salad, and Stephen's favorite dish chicken parmesan for the party.

Noah Cappe travels to West Palm Beach to take on the Mega Guaca-meal at the South Florida Fair before chowing down on the BBQ Tot Waffle.

Noah Cappe rides in to Texas for the San Angelo Stock Show and Rodeo for the Southwest Dog, then he heads to the Great Anderson County Fair in South Carolina.

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

Noah Cappe visits Florida's Okeechobee County Fair for the Sweet Bacon Devil Burger, then he goes to the Scarborough Renaissance Festival in Waxahachie, Texas.

15 of America's best brunch plates include fried oysters Benedict, huevos rancheros hash, chicken and waffles, volcano eggs, brunch dogs and Bostock.

Roger Mooking showcases 12 of the best grilled dishes in restaurants across America, as he learns everything there is to know from fire-loving chefs.

Roger Mooking highlights the 15 best crunchy, crispy and crackling foods, which includes nachos, pizza, fried chicken, tacos and delicious desserts.

Roger Mooking searches for the 12 best chicken dishes and explores the best ways to cook wings, pot pies, pizza and other savory chicken dishes.

The best food at seaside eateries from across the country are featured, including a salmon sandwich, ceviche, some giant burgers and over-the-top pub food.

Some of the best bar food is featured, including pulled pork sandwiches in Galveston, Texas, beer-infused mussels in Maine, and the hottest barbecue in Miami.

Some of the best road food are presented, including classic burgers and frosty root beer floats off Route 61 and fish and chips on the Pacific Coast Highway.

The best food near America's best colleges are shown, including a burger shop next to Harvard University and a breakfast joint near the University of Minnesota.

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.

Roger Mooking travels to New England, tasting ribs roasted in front of an indoor fireplace and participating in a classic New England clambake.

Roger meets Richard McCallister of Marksbury Farm Market and accepts his invitation to an annual spring celebration; the two prepare chicken dishes.

Roger and pit master Chris Lilly eat at a family-run joint in Alabama to try its smoked chicken with white sauce and try the pulled pork at The Brick Pit.

Roger samples the barbecue at Ronnie's BBQ in Johnson City, Texas, and helps cook brisket and prepare the "Pit Master" sandwich at Pecan Lodge in Dallas.

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.

Tony Bourdain sets out to find what makes this Asian country unique, visiting its varied landscapes and mountains and sampling its spicy cuisine.

Anthony samples Philippine street food, including chicken intestines, a Filipino version of tempura and balut, a boiled duck's egg.

Host Anthony Bourdain travels next to Maine to learn about the local culture and to sample some of the state's most famous, and flavorful, menu items.

Roger samples the barbecue at Ronnie's BBQ in Johnson City, Texas, and helps cook brisket and prepare the "Pit Master" sandwich at Pecan Lodge in Dallas.

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.

Tony Bourdain sets out to find what makes this Asian country unique, visiting its varied landscapes and mountains and sampling its spicy cuisine.

Anthony samples Philippine street food, including chicken intestines, a Filipino version of tempura and balut, a boiled duck's egg.

Host Anthony Bourdain travels next to Maine to learn about the local culture and to sample some of the state's most famous, and flavorful, menu items.