TV Guide Cooking Channel Wednesday

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.

For his next destination, host and chef Anthony Bourdain travels to Panama, where he explores the country's political past and flavorful cuisine.

Host Anthony Bourdain travels to the Hudson Valley, N.Y., located only 60 miles away from Manhattan, to sample some of the local cuisine.

Ali Khan explores the best deals in Boston, including the Bloody Mary burger, Chinese dumplings in Chinatown, a snack in Little Italy and lobster rolls.

A southern-fried-chicken is for breakfast; Ali tries some unique tacos; a 1930s art deco spot has fried, deviled eggs; bacon gnocchi Bolognese is tasted.

Ali starts the day with a twist on the PB&J sandwich; Ali gets a hot dog from a secret menu; after tasting the martini of milkshakes, he digs into a pork pizza.

Ali looks for the best meal deals in Brooklyn, including chocolate chip pumpkin pancakes, fried eggplant parm sandwich, s'mores pie and Filipino chicken adobo.

The hosts sample Alaskan king crab and sea scallops at Tracy's King Crab Shack, visit the Alaskan Fudge Company, and try smoked salmon pizza at The Island Pub.

Francis and Sal eat sourdough bread, baked beans, beef tenderloin, cowboy's breakfast, huckleberry milkshake, "farm to pizza" pies and strawberry rhubarb pie.

Francis and Sal have the Clam Pizza at Lee's Tavern; the Sfogliatelles dessert at Zeppieri's; and the Seafood Paella and Codfish Croquettes at Fornos of Spain.

Fran and Sal have a party for staff of Artichoke Basille in Napa, Calif., and try pies at Goat Hill Pizza, and then try a food truck's artichoke based dishes.

Michael Symon has a triple-stacked burger in Queens, N.Y., then he finds authentic Mexican lamb barbacoa in Houston and barbecue turkey tacos in Atlanta.

Nick Lachey and Michael go to Philadelphia for a bourbon burger, German smoked sausages, Italian pizza, and have different local and European beers.

In New York, Michael Symon is joined by Bobby Flay to taste a one-of-a-kind brontosaurus beef rib; and in Cleveland, his hometown, he tries the brunch burger.

Host Michael Symon is joined by Alex Guarnaschelli at one of his places to go in Manhattan, combining a bottomless selection of beers.

Bobby and Nikki sample the 1430-calorie Quadruple Bypass sandwich at Carnitas' Snack Shack, and create a contender of their own called The Pacemaker.

Mo and Aimee Tolentino's deep-fried SPAM musubi is placed to compete against Nikki Dinki and Bobby Deen's lighter option called the "Wham Bam Thank You SPAM."

Andrew Zimmern takes a look at dishes such as barbacoa made with traditions of vaqueros and snacks at the rodeo before eating a farm-fresh, meaty cuisine.

Andrew explores some of the legends surrounding the history of NASCAR, as he tries pork brains, fried snapping turtle and some classic Carolina barbecue.

Andrew explores the network of secret routes used by slaves to escape to freedom, as he tries roadkill stew, fire-roasted bullfrog, deer jerky and chitterlings.

Andrew travels to Cyprus where he samples Anari which is the Cypriot version of ricotta cheese; Andrew also samples grapes that have been stuffed.

Andrew Zimmern learns about the cuisine of Michigan's Upper Peninsula, which includes pork shoulder cooked underground and whitefish taken from Lake Superior.

Andrew explores Louisiana's Cajun country and showcases the area's French-inspired dishes such as blood sausage, ginger cakes, seafood gumbo and hog heart.

Roger Mooking presents 12 beef dishes, including traditional Philly cheesesteaks, ribs, steaks, and learns recipes and secrets from the best beef-loving chefs.

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

Roger searches all over the country for the top fifteen steak experiences, including the finest cuts and the perfect combination of meat, seasoning and fire.

Roger Mooking showcases the 12 tastiest bacon dishes in America, including towering BLTs, juicy bacon burgers, pizzas, pies and pancakes.

A new group of kid bakers introduce themselves using selfies, and create eclairs in assigned flavors, decorate them and serve them as a pate a choux pastry.

Valerie Bertinelli and Duff Goldman challenge the nine young bakers to get creative and colorful with cakes in flavors like chocolate, red velvet and coconut.

The eight remaining young bakers must put a modern twist on desserts such as a coconut cream pie, German chocolate cake and éclairs.

The seven young bakers that remain in the participation are challenged to create various types of layer cakes that are either made with pancakes or waffles.

Valerie and Duff box up and deliver a special pizza parlor challenge for the 11 kid bakers, where they have to create sweet dessert pizza treats.

Duff Goldman and Valerie Bertinelli challenge 10 kid bakers to create several lemon bar desserts which highlight lemon and some of its complimentary flavors.

Duff and Valerie challenge the nine kid bakers with a new take on the classic combination of cake and ice cream, as they make ice cream cone drip cakes.

Hosts Duff Goldman and Valerie Bertinelli challenge the twelve kid bakers to make layered, tiered, stacked and beautifully decorated cookie cakes.