Miami cuisine, from stone crabs at Joe's, to the lamb shank at Sardinia; Fratelli La Bufala turns out pillowy calzones; Ola offers a pear granita; a trifecta of treats at Michael's Genuine and the chocolate peanut butter s'more from Prime 112.
Crab cakes at Dahlia; pizza at Serious Pie; Raclette at Le Pichet; from the donuts at Lola and the rhubarb sorbet in Kirkland's Café Juanita to Fran's best chocolate bars, Seattle's got the West Coast covered when it comes to sweets.
Veselka's borscht in the East Village; smoked herring on the Upper West Side; hand pulled noodles in Chinatown; Cuban grilled corn at Café Habana in SoHo; Motorino's special round slice of pizza.
San Diego may be the land of sun, surf and fun, but it's also home to some of the best dining spots around; a bacon burger at Hodad's; chilaquiles at Mexican hotspot Talavera; peanut butter spread at Spread; chocolate cake at Extraordinary Desserts.
Alton Brown has his eye set on a crab Rangoon pizza; Jonathon Sawyer finds a blast of flavor that may be too good to be true; Tregaye Fraser attempts the most obscure and jaw-dropping dish yet.
Rick Bayless celebrates Mexico's most beloved street food and snacks; two brothers bring decadent Italian toasts to one of New York's hippest neighborhoods; a "Top Chef" winner turns traditional eastern-European cuisine on its head.
No cookout is complete without some outrageous side dishes and crave-worthy desserts; Roger Mooking is putting the main course aside to honor everything that tops off the best barbecue meals.
Roger Mooking makes a pit stop at The Box Street Social food truck to hang chickens and racks of ribs over a live fire; roasted pumpkins topped with goat cheese and arugula; another food truck with a penchant for central Texas-style 'cue.
Roger Mooking goes hog-wild at two legendary barbecue restaurants located in America's Barbecue Belt; racks of St. Louis-style ribs in custom wood-fired pits; barbecue spaghetti; chopped pork sandwiches and massive ice cream sundaes.
Andrew Zimmern gets a taste of the vibrant city of Houston. From a tailgating feast featuring buffalo to a blast and cast that nets fresh duck organs and grilled redfish.
Casey Webb's mission brings him to Daytona Beach, Fla., where he takes on a mammoth three-tier sandwich stacked with two burgers, six pieces of mahi-mahi, two pieces of Texas toast, and a 10-ounce bun.
Casey Webb's cross-country culinary crusade brings him to Atlanta for a decadent doughnut brunch, beastly barbecue and a five-pound mountain of tater tot nachos.
In Minneapolis, Casey dines on the Juicy Lucy, a burger with a cheesy secret, a Ferris wheel full of sliders and bacon and a massive, three-foot long banh mi, a beefy Vietnamese sandwich.
Casey Webb lands in Worcester, Mass., where he slurps down some radical ramen, indulges in peanut butter cup French toast and takes on a rack of deep-fried ribs with the heat of a million Scoville units.
Chef Ramsay tries to help a family-run Mexican eatery get back in business, but he encounters obstacles like unsanitary conditions, spoiled food and cockroaches.
Chef Ramsay heads to Cranbury, N.J., to help two friends who bought a French Bistro they used to work in; a disgusting discovery in a kitchen cooler forces Ramsay to shut the restaurant down on the busiest night of the year.