Host Noah Cappe's taste buds are brought to life at the Día de los Muertos Festival in San Antonio. Noah does a deep dive into a Loaded Oaxacan Tamale -- a traditional tamale loaded with fried chicharron and sumptuous sauces -- and scarfs down the Elote Dog -- a house made bacon-wrapped wiener loaded with Mexican street corn -- that twist fair food staples together in the most satisfying way. The fantastic food fusion doesn't stop there as he tries the Smash Burger Taco -- seasoned beef pressed into a tortilla and loaded with burger toppings -- and the Breakfast de Muertos -- a sweet and savory breakfast sandwich on a traditional Pain de Muertos bun. Later on, Noah visits Florida for the Florida State Fair in Tampa, where series veteran Mama Jane serves up a Cubano sandwich on a funnel cake, and for the Brevard Renaissance Fair in Melbourne for the sweet, crunchy and fired up Dragon's Breath Brûlée.

Armed with her seasoned wok, Ching-He Huang crosses culinary borders when she visits Chef Chris Yeo at Straits Restaurant and Miguel Jara at La Taqueria. In San Francisco's colorful Mission District, she goes for full-fusion flavor with a Chino-Latino soon-to-be classic: Crispy Fragrant Duck Tacos with Asian Pear and Mango Salsa. Additional recipes include Red Curry Chicken Stir Fry, Italian-Fusion Soba Noodle Salad, and Lychee Raspberry Apple Crumble.

In their biggest competition yet, Bobby Flay and Michael Symon try to best each other in a regional barbecue challenge with a major advantage. The final four pitmasters are tasked with cooking a style of barbecue unique to an area of the country, and a mid-challenge twist has them making big decisions on the fly.

Five creative cookie makers are dreaming of a white Christmas as Eddie Jackson challenges them to decorate cookies using only detail, texture and relief. Judges Ree Drummond, Dwayne Ingraham and Gesine Prado decide which colorless cookies stand apart from the rest. Then the bakers let loose with an explosion of color as they create cookie tarts with layer upon layer of giant cookies and luscious cream. They also brighten up their cookie displays with vibrant ingredients like pomegranates, red currants, kiwis and matcha in the hope of walking away with the grand prize of $10,000.

Andrew Zimmern explores the iconic foods of Bali, where the dishes are rooted in tradition and ceremony. Featured foods include suckling pig cooked all day on a rotisserie, spicy wok-fried rice and whole slow-roasted duck.

Iron Chef Geoffrey Zakarian faces off against Challenger Dale Talde, the Executive Chef at Talde, an Asian-American restaurant in Brooklyn. The Judges for this battle are Anya Fernald, Martin Yan and Judy Joo.

It's Vaya con Vegas, baby, as the Chairman rolls the dice and pits Iron Chef Bobby Flay against challenger Angelo Sosa in a fight for the culinary title. The judges for this battle are Hal Rubenstein, Judy Joo and Billy Harris.

Anthony Anderson tastes his way through the Amelia Island, Fla., Isle of Eight Flags Shrimp Festival along with 10,000 food fans. Contenders in the Shrimp Dish Challenge share their ingredients and tips as they prepare to be judged and later, Anthony assists with a large shrimp boil and helps the island's pirates save it from invaders.

It takes incredible talent and a whole lot of practice to achieve barbecue perfection, and Roger Mooking is honoring the legendary pitmasters who make some of the country's best barbecue. He gets cooking with the man who brought barbecue to Brooklyn at Hometown Bar-B-Que, cooking Jamaican jerk baby back ribs and sticky Korean ribs with a sweet and savory Asian influence. Then, Roger is off to Texas to the famous Kreuz Market to get schooled on traditions dating back to their opening in 1900. Then he heads to North Carolina's Skylight Inn, also known as Jones BBQ, to check out their traditional method of low and slow whole hog cooking with a whopping 16-hour cook time.

Sunny's getting in touch with her inner artist as she reimagines the all-American burger and fries meal. Her Spicy Ketchup punches up Curry Pork Burgers and homemade root veggie Fries and she even extends her creative edge to her peaches and cream dessert ... in cookie form!