Heavy-Metal inspired burgers piled high with the works; mouth-watering, stick-to-your-ribs barbecue in Brooklyn; a downtown L.A. hotspot taking American desserts to new heights; the creamiest, craziest ice cream creations you can fit on a cone.
Doughnuts like never seen before; crepes filled with decadent ingredients; a Korean feast cooked tableside; a meal that includes everything from the nose to the tail.
Roger Mooking counts down 15 of the very best egg, meat, pastry and hash dishes being served up across the country; fried oyster benedict to huevos rancheros hash; chicken and waffles to volcano eggs; brunch dog to sinfully sweet bostock.
Roger Mooking crisscrosses America to count down 15 of the best steaks, wings, Reubens and more; salt-cured country ham to smoked fish chowder, bacon bourbon rib-eye steak to smoky s'mores pancakes.
Roger Mooking highlights 15 incredible dishes from around the U.S. that have one thing in common: they're all utterly unexpected and delightfully delicious. There's brisket kolaches, pizza wings, Calabrian pizza in a bowling alley and more.
The search for eateries across America that offer the most bang for one's burger buck begins with a beefy, back-to-basics bargain in Las Vegas for only $7; wasabi mashed potato burger; Texas-sized backyard barbecue masterpiece on a bun.
Eye-popping portions and belly-filling bounties of food make these eats totally epic; a seven-meat sandwich, a 2-foot-tall nacho tower, mountainous sundaes, a stuffed turkey leg and huge seafood platters make up the best of the biggest.
Roger heads to Hamaknockers Bar-B-Que, where he is introduced to the Hamaburger, and watches a pitmaster pull pork with a power tool; Steve Melton is a farmer preserving the tradition of making cane syrup in a 100 year-old kettle over an open fire.
In Baton Rouge, La., chef Jay Ducote, introduces a French and Cajun-inspired burger; in St. Louis, toasted ravioli stuffed with burnt ends; in Austin, Texas, a gigantic peach-glazed pork chop and peanut butter mousse pie.
In Lexington, Ky., a plump pork burger and smoked chicken wings; spicy fried chicken and waffles that are making the Cincinnati food scene soar; Caribbean-inspired rum-soaked ribs in New Orleans.
In Cleveland, classic sweets are combined to make a dessert burger; in Brooklyn, an old school Jewish deli blended with traditional Canadian-style dirty fries; in Nashville, creamy mac and cheese and pulled pork.
In Brooklyn, a deep-fried burger; in New Orleans, crawfish and grits and jambalaya, washed down with an adult sundae steeped in local stout beer; in Lexington, Ky., a smoked and savory fried steak bacon biscuit.
In celebration of spring, host Brad Smith challenges the baking teams to create big, beautiful egg-inspired cakes; as the competitors scramble, judges Harry Eastwood, Eddie Jackson and Debbie Wingham prepare to be wowed.
The Easter Bunny takes center stage as host Sunny Anderson welcomes seven bakers; they attempt to wow the judges, chefs Jordan Andino and Claudia Sandoval, with their jelly bean-inspired pop art pastry tarts and oversized confections.
Host Sunny Anderson challenges the six remaining bakers to rock the runway with their Easter candy-inspired takes on fashion trends; the competitors strut down a craveworthy catwalk in the best-looking and even better-tasting Easter bonnets.
The Easter classic Peep takes center stage when host Sunny Anderson asks the five remaining bakers to make a trio of whoopie pies; the competitors celebrate the colorful marshmallow confections with an edible Easter parade float covered in Peeps.
Host Sunny Anderson challenges the four Easter-crazed bakers to get their shake on using flavors inspired by a fun game of Bunny Pong; then they take a dive down the rabbit hole and create topsy-turvy cakes that defy gravity.
Sunny Anderson tasks the three finalists with creating a 3-foot-tall panoramic Easter egg; there will be lots of cotton tails and a few Easter fails as the bakers compete to take home the golden egg filled with $25,000.
Host Sunny Anderson challenges the six remaining bakers to rock the runway with their Easter candy-inspired takes on fashion trends; the competitors strut down a craveworthy catwalk in the best-looking and even better-tasting Easter bonnets.
The Easter classic Peep takes center stage when host Sunny Anderson asks the five remaining bakers to make a trio of whoopie pies; the competitors celebrate the colorful marshmallow confections with an edible Easter parade float covered in Peeps.
Host Sunny Anderson challenges the four Easter-crazed bakers to get their shake on using flavors inspired by a fun game of Bunny Pong; then they take a dive down the rabbit hole and create topsy-turvy cakes that defy gravity.
Sunny Anderson tasks the three finalists with creating a 3-foot-tall panoramic Easter egg; there will be lots of cotton tails and a few Easter fails as the bakers compete to take home the golden egg filled with $25,000.
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This product uses the TMDb API but is not endorsed or certified by TMDb.