Tony gushes over the cuisine and lifestyles he encounters as he traverses Spain's regions to experience what he deems the pinnacle of Western culinary prowess.
Tony searches for the most perfect piece of sushi and a perfect blade to work it with, and then he learns the Kendo martial arts and Japanese flower arranging.
While in Egypt, Tony foregoes the tourist attractions and stays with local families spending his nights in the desert sleeping under the moon and stars.
Casey travels to the town of Burlington, Vt., to try local food challenges, including a beer-infused bagel feast and a 3.5-pound breakfast sandwich challenge.
Supermarket sweets get a new formula in New York; a shop in Seattle manages to make cupcakes even more enticing; caramel apples in Chicago get a cookie twist.
The chefs explore a variety of special destinations that serve a delicious brunch, however the business must be taking the morning meal to the next level.
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 visits the Pasco County Fair in Florida, and later he enjoys the Sights and Sounds of Christmas in San Marcos, Texas, and has the Porco Loco Gordita.
Host Noah Cappe samples classic carnival desserts and seafood in Louisiana before heading to California to try savory funnel cake and deep fried pizza.
The Lone Star state showcases their best carnival food, including a barbecue-stuffed baked potato and a Tex Mex Burrito that's almost as big as the state.
In Minneapolis and St. Paul, Minnesota, casseroles that are made with organ meats and a restaurant that serves up duck testicles as an appetizer are featured.
Andrew travels to Rhode Island, where New Englanders mix old traditions and experimental concepts to create classic clam cakes, monkfish liver mousse, and more.
Roger visits 2 caterers in the South who specialize in live-fire cookouts, such as Panoram Asados in Chattanooga, Tenn. & Honey River Catering in Columbia, S.C.
Host Roger Mooking is searching for the 15 best sweet and smoky barbecue dishes in the country, including brisket, chicken, whole hog, mutton, and tacos.'
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 present various ideas for mobile app names for the young bakers, who must make icons for the apps from sugar cookies and describe what they do.
Five young bakers must make a dessert that draws inspiration from one of five animals, such as a turtle, miniature pig, guinea pig, rabbit and silkie chicken.
The final four bakers are asked to tap into their inner-mad scientist when they must use futuristic tools to create molecular-gastronomy-inspired desserts.
The remaining bakers are given their final task of making a superhero cake and must describe their superhero's power during tasting for a chance to win $25,000.
Valerie and Duff present various ideas for mobile app names for the young bakers, who must make icons for the apps from sugar cookies and describe what they do.
Five young bakers must make a dessert that draws inspiration from one of five animals, such as a turtle, miniature pig, guinea pig, rabbit and silkie chicken.
The final four bakers are asked to tap into their inner-mad scientist when they must use futuristic tools to create molecular-gastronomy-inspired desserts.
The remaining bakers are given their final task of making a superhero cake and must describe their superhero's power during tasting for a chance to win $25,000.
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