Adam Richman goes to Lancashire to try a hearty hot pot, a Brazilian sausage roll, some world-famous black pudding and a Korean chicken-topped waffle.

Host Adam Richman goes to Scone to eat a tattie scone, a full Scottish breakfast, haggis, neeps and tatties, sausage casserole and sweet shortbread.

Andrew Zimmern heads to Huntington Beach, Calif., where he meets the operators of Mad Dumplings, then he has tacos at El Governador and tapas at Tumaca Truck.

Andrew visits the Gateway in Salt Lake City, where he meets the owners of the Salty Pineapple, Havana Eats and Nella, then he tips one of them with $10,000.

Noah heads to the Arkansas State Fair for the Arkansas Slamwich, then he travels to the Greater Jacksonville Agricultural Fair and tries the Chick 'N' Cake.

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.

In the Ohio State Fair, Noah tries an unusual donut that includes pulled pork as a major ingredient; in the North Carolina Potato Festival, he tastes Flounder.

In Fertile, Minn., Noah finds the Dynamite Dog, the North Woods Sandwich filled with prime rib, and the Barbe'chos, a barbecue-nachos fusion.

Roger showcases the best spicy foods, including flaming-hot noodles, hot chicken, pepper-packed burritos, spicy jerk chicken wings and a soup of liquid flames.

A handful of chefs share recipes and Roger counts down from 15 of the greatest handheld creations such as sandwiches, tacos, pizza slices and chicken wings.

Roger tries the best surf and turf dishes, including classic lobster tail and steak, clam and bacon pizza, crab cakes with sausage and a lobster-and-steak roll.

Roger Mooking visits the most creative chefs in the U.S. to get their secrets for meaty dishes that include whole hog barbecue and buffalo meatloaf.

Epic eats are the stars of the show as the host enjoys eye-popping portions that will fill a belly to the brim, including a layered sandwich and a nacho tower.

Popular and classic comfort foods are remixed into unique mashups, such as spaghetti grilled cheese and crab Rangoon French fries.

Some dishes must be forged in fire in order to taste their best, and pit-roasted chicken, blackened catfish, brisket and paella are all kissed by flames.

While enjoying gorgeous coastal views, the only thing that could make it better is enjoying delicious comfort foods, such as lobster macaroni and cheese.

Roger helps prepare a fish roast at the Maison Madeleine B&B in Breaux Bridge, La., then he makes ribs al pastor and fry tilapia in Bakersfield, Calif.

Roger loads up a Peruvian-style pit roast and makes arapaima fish fillets in St. Augustine, Fla., then he checks out a barbecue place in Fort Lauderdale.

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 visits Vaqueros Texas Bar-B-Q in Grapevine, Texas, and DEE DEE in Austin, where he tries Northern Thai street food.

Roger visits a Hawaiian chef who uses a custom-made stainless-steel unit, then in Bellaire, Texas, Roger goes to Blood Bros. BBQ, for classic Texas barbecue.

Roger visits the Guess Family Barbecue restaurant in Waco, Texas, then he goes to Derek Allan's Texas BBQ in Fort Worth, Texas, for their Brisket Kolaches.

Host and chef Anthony Bourdain travels to Montana, where he explores the state's scenic mountain ranges and samples some of the most delicious food available.

Anthony Bourdain travels to Provence, located in southeastern France, where he learns about the culture of the people there while sampling the region's cuisine.

Anthony Bourdain travels to southwestern India to visit Kerala, a state which has plenty of spicy street food to offer the hungry host.