TV Guide Cooking Channel Wednesday

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.

Ali Khan has a waffle loaded with smoked pork, sausage and caramelized onions, then he enjoys a turkey, chicken and duck sandwich and coconut Panang curry.

While in Bozeman, Mont., Ali enjoys a serving of Eggs Benedict with summer sausage, an elk burger that was made from scratch and a bison pepperoni pizza.

Ali enjoys a large-sized cinnamon roll, a sweet lamb-meat burger for lunch, Tennessee whiskey pot de crème to snack on and tacos with an Irish twist for dinner.

In Omaha, Neb., Ali enjoys a full day of meals with an egg boat with hash browns, a Rueben sandwich, a butter brickle ice cream cone and pork ragù meatballs.

Francis takes his dreams of stardom to Los Angeles, taking Sal along as his agent; the duo checks out some of the most popular hot spots.

In the middle of New Mexico, Sal and Francis visit a quaint town close to where U.F.O's have been supposedly spotted; best pizza in town.

Fran and Sal go to Philadelphia for find a spot for a new Artichoke Pizza, and decide to check out many family restaurants that have lasted generations.

The two Pizza guys from New York visit the city of Chicago to uncover the secrets Chicago's Deep Dish Pizza and visit different Pizzerias.

Michael starts in Palm Springs, Calif., with Vietnamese fusion dishes, then he has a duck burger in Colorado Springs, and a pastrami sandwich in Oklahoma City.

Michael Symon goes to a San Antonio restaurant for a bacon and blue cheese burger; he samples some spicy sausage in Cincinnati; he has eggs Benedict in Austin.

Michael has Indian street food in Asheville, N.C., goes to a burger spot in Seattle that serves deep-fried burger patties and burnt ends pork belly in Houston.

Michael Symon smokes a whole hog in Charleston, S.C., the he tries a royal double beef patty burger in Houston, and finally, he has a duck taco in Phoenix.

Gas Full Service restaurant owners' Jalapeno Popper Burger, a double meat and cheese, deep-fried creation, gets flipped into a much healthier version.

Bobby and Nikki attempt to flip the UFO Burrito, a 1500-calorie creation from A1A Burrito Taco Shop in St. Augustine Fla., while maintaining its rich flavor.

Andrew Zimmern heads to Eastern Europe to experience the unique delicacies that Croatia, a rapidly growing tourist destination, has to offer.

Host Andrew Zimmern travels to Guatemala to experience their heritage and share some of their traditional dishes, including fresh bull testicle ceviche.

Andrew travels to a culinary mecca when he heads to Taipei, Taiwan, where he comes in contact with an odiferous mountainside factory that produces tofu.

Andrew makes his way to San Antonio, Texas, where he is able to sample such local delicacies as baby goat cooked on an altar and cow's heads.

Andrew travels to Okinawa, Japan where he will try some of the ancient eats in the area such as a tuna eye and a pickled pig ear, and poisonous pufferfish.

Andrew goes to Shanghai as he will sample some chicken hearts and also eats some snail shells while he is there; Andrew also eats a turtle cooked by a legend.

Roger travels the country in search of the top fifteen best pork dishes, including pig cheeks, pig feet, bacon bombs, ribs, ham, pork wings, and the whole hog.

Roger Mooking showcases 15 of America's best dishes that have achieved local legend status, from deep-dish pizza, patty melts and spaghetti and meatballs.

From bacon brownies to chicken fried lobster and even short rib and cheddar duck fat fries, Roger Mooking gets a sneak peek at how everything is made.

Roger showcases the best spicy foods, including flaming-hot noodles, hot chicken, pepper-packed burritos, spicy jerk chicken wings and a soup of liquid flames.

Valerie Bertinelli and Duff Goldman challenge the ten young bakers who remain in the competition to work in teams to create cupcake rainbows for them to judge.

Nine kid bakers participate in the most-anticipated challenge of the competition, dessert imposters, to create breakfast, lunch and dinner look-alikes.

Hosts Valerie Bertinelli and Duff Goldman have 12 kid bakers compete for them to judge the best brushstroke mini cheesecakes that both taste and look great.

A garden cake challenge requires the 11 kid bakers to decorate with real fruit, herbs and other natural items for Valerie Bertinelli and Duff Goldman to judge.

Valerie Bertinelli and Duff Goldman challenge the ten young bakers who remain in the competition to work in teams to create cupcake rainbows for them to judge.

Nine kid bakers participate in the most-anticipated challenge of the competition, dessert imposters, to create breakfast, lunch and dinner look-alikes.

Hosts Valerie Bertinelli and Duff Goldman have 12 kid bakers compete for them to judge the best brushstroke mini cheesecakes that both taste and look great.

A garden cake challenge requires the 11 kid bakers to decorate with real fruit, herbs and other natural items for Valerie Bertinelli and Duff Goldman to judge.