A variety of delicious cuisine originally cooked over an open fire is explored via ambitious new interpretations, including Dungeness crab.

Host Tamara Reynolds heads to Austin Texas to stop by a local authentic Ramen house to taste some of their classic broths and intense flavors.

Exciting and tasty dishes that utilize buns or two pieces of bread are revealed, including cuisine such as gourmet hotdogs and sausages.

Montreal, Quebec is visited to explore poutine and fish batters; fried risotto balls are sampled in Brooklyn; doughnuts in Austin, Texas, receive wild toppings.

A chef offers a tour of the house-made sausages that are offered in his downtown restaurant; an eatery offers an all-you-can-eat buffet of grilled creations.

Chefs in San Francisco reinterpret Asian dishes using their classical French culinary training; a Portland eatery offers Southern-style biscuit sandwiches.

Noah takes his journey of strange carnival foods to California, where a local fair offers Lobster Fries; in Texas, he tries Grasshopper Fried Pie.

Noah Cappe takes on a Texas-sized Kobe beef burger at Rodeo Austin, then he goes to the Pima County Fair in Tucson, Ariz., for the Rib and the Nitro Whip.

Noah tries California's Sonoma Marin Fair's Breakfast on a Stick and Green Goddess and Wisconsin's Racine County Fair's Classic Cheese Curds and Pink Taco.

Noah Cappe heads to the fairgrounds and tries some of the best midway food, which is inspired by dishes that are cooked over an open campfire, such as S'mores.

Noah Cappe heads to Edmonton, Alberta for for their annual K Days; he tries the breakfast poutine, Japanese dog and s'mores mini-donuts.

Noah Cappe visits the Riverside County Fair and National Date Festival in Indio, Calif., then he goes to the Clay County Agricultural Fair in Florida.

Roger Mooking participates in a pub crawl to discover 15 plates to pair with beverages; chefs share tips to make the best bar food from their own kitchens.

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.'

Host Roger Mooking travels to find the 15 best hamburgers, including the Juicy Nookie, the Brother from Another Mother Burger, and the Burger of the Gods.

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.

Chefs and TV personalities talk about the best Italian food that they've ever had, including an old-world pasta dish, a chicken parmigiana sandwich and lasagna.

Chicago's best culinary destinations are featured including Gino's deep-dish pizza, Publican pork rinds, a classic Chicago Dog at Weiner Circle.

Celebrity chefs such as Duff, Tyler Florence and Sandra Lee talk about the famous dishes they wish they would have personally created.

Some of the best food in Los Angeles is featured, including a French dip sandwich, chicken and waffles, and popcorn served at the ArcLight Cinemas in Hollywood.

Host Roger Mooking travels to Honolulu, Hawaii, where he investigates a 35-foot rotisserie trailer in which chicken is cooked; Roger treks to Wai-anae.

Host Roger Mooking journeys to Oahu, Hawaii, where he learns how to prepare a traditional imu dish that features a whole pig cooked in a pit.

A Cambridge, Wisc., man utilizes coal from a kiln to prepare pizza, fish and chickens inside of earthenware bakers; 55-gallon metal barrel oven.

In Grain Valley, Mo., a mechanic reveals a smoker constructed out of a Cessna airplane, and he prepares smoked pork butt, ribs and grilled chicken.

Chef Douglass Williams of MIDA in Boston battles against Iron Chef Alex Guarnaschelli; actress Ming-Na Wen and food writer John T. Edge serve as judges.

German cooking expert, chef Brittanny Anderson, from Richmond, Va., battles Iron Chef Alex Guarnaschelli; Antonia Lofaso and Simon Majumdar serve as judges.

Eric Greenspan, the executive chef of Foundry on Melrose in Los Angeles, makes his way to Kitchen Stadium to fight Iron Chef Bobby Flay in a goose battle.

Executive chef of Aspen restaurants Dena Marino battles it out against Japanese Iron Chef Masaharu Morimoto in an intense figs culinary showdown.