Tiffani Thiessan dishes up her taste of the Southern bayou by making a hot crab and kale dip with creole crostinis and gumbo for Bill Bellamy and Eric Close.

Tiffany organizes a menu featuring savory potato pancakes and sausage, goat cheese egg casserole, spicy Bloody Mary with maple bacon and a yogurt blini bar.

Tiffani makes Creamy Caramelized Winter Squash Risotto, Aromatic Grilled Leeks with homemade Tarragon Vinaigrette, and Blood Orange Vanilla Cocktails.

Tiffani gives a flashback of her favorite guests and recipes; Ross Matthews joins Tiffani for some roasted dates, stuffed with bacon and goat cheese.

Kelsey shows how to turn the most basic of kitchen skills into a masterful talent that will leave everyone asking for more tasty combinations.

Kelsey prepares apple pie shake, a crunchy peanut caramel nougat candy bar, homemade pomegranate-lime lollipops and a mile-high apple pie.

Kelsey demonstrates how to effectively prepare dishes such as an Italian porchetta sandwich, as well as Trinidad-influenced curried chickpea doubles.

A chef heads to the kitchen to demonstrate the basic cooking techniques needed to create several fresh pasta dishes, including hand-cut cannelloni with sausage.

Host Kelsey Nixon demonstrates how to effectively prepare a delicious meal, featuring pork dumplings, sesame ginger chicken and shrimp lo mein.

Really Simple Pizza dough; chopped chicken Caesar salad; herbed goat cheese flatbread; cheese-stuffed calzone; garlic knots.

Host Michael Symon prepares grilled pork tenderloin, braised cabbage with bacon and a cucumber jalapeno margarita to wash it all down.

Michael Symon demonstrates how to effectively prepare aged porterhouse, peach and blue cheese salad and macerated blackberries with angel food cake.

Bloody beer cocktail with horseradish and jalapeno; slow roasted beets with buttermilk blue cheese, watercress and toasted walnuts; roasted chicken thighs.

Michael prepares beef brisket braised in beer and topped with mint, lemon zest and a celery giardiniera, ground polenta and a negroni cocktail.

Alfonso Ribeiro learns how Albanese Gummy Butterflies are created and pops into Savannah Candy Kitchen to see how Chocolate Gophers are made.

Alfonso places a special focus on ingredients that come fresh from the farm as he discusses Benton's Bacon and learns how applesauce is made.

Innovative burgers include foie gras in Philadelphia, umami in Los Angeles, truffle burgers in New York, and sandwiches topped with pimento cheese in Atlanta.

Host Tamara Reynolds explores the city of Chicago where she visits some of their innovative restaurants; Publican Quality Meats' farm-raised Meats.

Customers are in charge of making their own meals at a do-it-yourself pancake house; a restaurant offers a brunch menu featuring food with an Italian flare.

Mexican fare with a special spin is revealed at a restaurant located in Boulder, Colorado; a New York chef demonstrates different ideas.

Tamara Reynolds journeys to San Francisco, Calif., to check out Chinese-inspired cuisine and travels to New York City to investigate a classic with a twist.

Chefs across the country are making creative dishes that have such a unique taste that who ever eats it feels like they're on another continent.

Andrew explores the food in Alaska, featuring dishes like fresh sea cucumbers, salmon eggs, and fish heads that are buried before they're roasted over a fire.

Andrew visits the Minnesota State Fair, where he tries some of the nation's strangest dishes, from fried pickles and chocolate to milk straight from the udder.

Detroit is known for its successful automobile industry and popular music scene, but Andrew Zimmern discovers that the city's cuisine is spectacular as well.

Andrew explores the food scene in Baltimore, featuring selling produce from carriages, steamed blue crabs, fresh grilled eel, Korean blood sausage, and more.

Andrew visits the city of Los Angeles to go on a food tour of L.A. in which he samples tempura chicken testicles prepared by celebrity chef Wolfgang Puck.

Andrew travels to Denver to explore the food scene, featuring immigrants cooking traditional foods with American twists, and deep fried oysters in a biker bar.

Food Network most popular chefs sit down and talk about dishes they would make their last, from homemade pizza, to crispy fried chicken, to barbecued pork.

Alex Guarnaschelli has lunch at Ted's Bulletin in Washington; Claudia Sandoval goes to CUCINA Urbana in San Diego; Jet Tila visits a milkshake bar in Nashville.

Food Network stars join together to discuss food combinations like Spaghetti and Meatballs, Biscuits and Gravy, Fish and Chip, and Chicken and Waffles.

Food Network stars including Alton Brown, Jamika Pessoa, Chef Beau MacMillan, and Duff Goldman discuss some of their favorite foods.

Andrew Zimmern visits Philadelphia and makes stops at Mexican, Indonesian and Israeli restaurants, as well as the oldest Italian restaurant in America.

Andrew pays a visit to the queen of soul food in Charleston, S.C., then he samples some local Gullah cuisine, that the descendants of West Africans brought.

Chef Eddie Jackson discovers how to combine a variety of different food items to come up with a completely new dish, whether it is a mix of cultures or flavors.

Chef Eddie Jackson goes on a quest to find the best, the tastiest, most satisfying and most decadent foods, dishes and cuisines from around the world.