Chefs and food TV personalities feature original dishes; Alton Brown presents the crab Rangoon pizza; Jonathon Sawyer finds a flavorful dish in Los Angeles.
Andrew explores the dynamic food scene in Houston, where he tries some classic Tex-Mex, the best brisket in town and some of the city's international cuisine.
Andrew Zimmern visits a cozy breakfast place, samples fare at Swan's Market and has a taste of Cambodia in the neighborhood of Fruitvale in Oakland, Calif.
Chef Eddie Jackson comes to the conclusion that there seems to be a food truck to cater to the needs of any customer, whether it is burgers, tacos or desserts.
Richie Farina has to make his own Kanak Attack Burger, created by Al and Bobbie Sensano of Al's BBQ Pit, at the Sacramento County Fair in Northern California.
Richie Farina challenges Matt Holguin of Fabe's Churros and Gelato at the Alameda County Fair, with his own version of Matt's bacon caramel gelato milkshake.
A unique Hawaiian shaved ice treat is served at Honolulu's Shimazu Store; in New York, desserts for adults are made at Ice and Vice using unusual ingredients.
Signature food dishes from the "Golden State" of California, are featured including tacos, first-class pizza, succulent seafood paella and beer can chicken.
The best local hideaways and tourist spots on the islands of Oahu and Kauai are showcased, which includes delicacies like pineapple fried rice and lau lau pork.
Some dishes must be forged in fire in order to taste their best, and pit-roasted chicken, blackened catfish, brisket and paella are all kissed by flames.
Deli fare includes towering tortas, stacks of pancakes, massive meatballs and delicious pastrami, which is the food that keeps patrons coming back for more.
Roger helps prepare a fish roast at the Maison Madeleine B&B in Breaux Bridge, La., then he makes ribs al pastor and fry tilapia in Bakersfield, Calif.
Roger makes his first ever trip to the state of Hawaii with hopes to encounter big fires and feasts to match; he visits the Family-run restaurant Koala Moa.
Roger travels to New England, where he meets a cookbook author and archaeologist who teaches Roger how to steam mussels with dry pine needles and one hot coal.
Host Roger Mooking journeys to West Point, Texas, where he assists a man with building a cinder block barbecue pit, and they cook up an Italian porchetta.
Spain's thriving, vibrant city of Madrid is the next stop for host and food writer Anthony Bourdain, who samples some of the best Spanish cuisine he can find.
Roger samples chorizo Verde and Mexican-style cabrito in San Antonio, mac and cheese loaded with tri-tip steak in California and Andouille sausage in Louisiana.
Roger Mooking visits chef Lou Lambert in Fort Worth, Texas, and with Eight Row Flint's chef Marcelo Garcia in Houston and his Trompo Wagon with vertical spits.
Anthony Bourdain travels to Provence, located in southeastern France, where he learns about the culture of the people there while sampling the region's cuisine.
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