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Kelsey turns turkey breast into a tender roast dip with melted gruyere; golden shrimp for a Cajun po' boy; BLT with sweet basil mayo and crispy pancetta; pressed picnic sandwich with roasted red peppers and pepperoncini spread.
Alfonso checks out treats like the iconic Sugar Daddy, colorful Warheads Chewy Cubes, and the luscious Milk Chocolate with Caramel Squares from Ghirardelli; Alfonso watches Mrs. Freshley's Peanut Butter Swiss Rolls get their signature swirl.
A look at how the classic Necco Wafers are made; how the Tasty Kake Krimpet got its shape and name; why Wise's Barbecue Dipsy Doodles are a fan favorite; Charleston Chews.
Chef Aarón Sánchez returns to his hometown of El Paso, Texas, to check out what's new and delicious in the food scene; the legendary Chico's Tacos; Aarón cooks up a Chile Colorado for a family reunion.
Layers of fish and shrimp ceviche on the tostada loca at Mariscos German Beyer; traditional lamb head barbecue at Aqui Es Texcoco; pork carnitas tacos at Carnitas Snack Shack; smoked fish tacos at Oscar's Mexican Seafood.
Antonia Lofaso keeps her wallet full with irresistible Mexican munchies in Venice Beach, Calif.; Duff Goldman takes on the enormous Orca Platter in Washington, D.C.; Ali Khan gets a one-of-a-kind meal in Des Moines, Iowa.
Martha Stewart's favorite biscuits and country ham; Scott Conant brings a new take on French toast to the table; Jeff Mauro explains why beloved blueberry ricotta pancakes will change the breakfast game as we know it.
Beau MacMillan's favorite pot pie in Phoenix, Ariz. takes on Duff Goldman's seafood pie pick in Baton Rouge, La.; Jason Smith's favorite picture-perfect pork tenderloin boasts a clever crust that is sure to turn some heads.
Andrew Zimmern raves about the infamous barbecue chicken from Miss Myra's Pit Bar-B-Que in Birmingham, Ala.; Aarti Sequeira can't stop ordering handmade ice cream; jumbo lump crab cakes.
Jeff Mauro indulges in a 100-layer vanilla creme doughnut that is full of surprises; Antonia Lofaso cracks the yolk on ricotta and egg ravioli in Los Angeles; Lee Anne Wong heads to Hawaii for a unique and irresistible quesadilla.
A San Francisco chef shows Roger her rig made from plumbing pipes, which she uses to roast her Salpicao chicken; a Tennessee queen of the 'cue shows him how she smokes a meat more likely to be found in a lunchbox than in a smokehouse.
Casey Webb rides the wave to Virginia Beach, Va., for a street corn fritter-topped burger, a decadent croissant-muffin hybrid and a dozen-egg duel with the Corned Beef Omelet Challenge.
Casey Webb's massive meals include a bacon-wrapped hot dog with a crazy combination of toppings and a foot long chicken burrito blanketed in ghost pepper sauce; a slow-roasted pork shank served with potato salad and sauerkraut.
Casey Webb travels to San Diego to face off against a five-and-a-half pound stack of pancakes layered with bacon, eggs, sausage, country-fried steak, and thick-cut ham.
Casey Webb's eating escapade takes him to Brooklyn, N.Y., for a barbecue, an Italian seafood staple, and a spicy shrimp challenge that'll shake him to the core.
A sopapilla stuffed with carne asada; game-changing ice cream flavored with the local delicacy, green chiles; Casey Webb ends up in a challenge with three hubcap-sized pancakes weighing in at four pounds total.
Casey Webb visits Buffalo for a nostalgic twist on the classic Buffalo wing, a melt-in-the-mouth chocolate delicacy and a duel at the deli with the back-alley barrel sandwich challenge.
A sopapilla stuffed with carne asada; game-changing ice cream flavored with the local delicacy, green chiles; Casey Webb ends up in a challenge with three hubcap-sized pancakes weighing in at four pounds total.
Casey Webb visits Buffalo for a nostalgic twist on the classic Buffalo wing, a melt-in-the-mouth chocolate delicacy and a duel at the deli with the back-alley barrel sandwich challenge.
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