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Billings, MT

Episode | From: Man v. Food

Casey Webb travels to Billings, Montana, to tackle a one-hour steak challenge featuring a 78-ounce rib eye and two pounds of mashed potatoes, salad and bread.

It's a cornucopia of meat to satisfy every carnivore! Iron Chef Bobby Flay dines on American classics at Wolfgang's Steakhouse in New York City, but Iron Chef Michael Symon skips the standard steakhouse and heads to Lewis Barbecue in Charleston, SC, when he's craving prime rib and beef ribs. Iron Chef winner Tim Love is addicted to the Pig's Ear Salad and Pork Leg Steak at the Purple Pig in Chicago, then Iron Chef winner Lee Anne Wong shares her love for the Argentinean-style grilled skirt steaks, short ribs and sausages at the Ox in Portland, Ore.

From Derby Day to Down State

Episode | From: Carnival Eats

Host Noah Cappe is off to the races in Louisville, Ky., at the Kentucky Derby Festival. First he chows down on a custom made pizza, the Kentucky Hot Brown. Then it's time to get a little bit country with Ozark Style Loaded Fries, piled high with pork, baked beans and cheddar cheese. Ending the day are two sweet treats: Festive Funnel Cake made with pumpkin and Kentucky's Fried Cookie Dough. Next he heads to Beaumont, Texas, for the South Texas State Fair where local specialties are The Swamp Thing and Hush Kitties.

Jerk Chicken

Episode | From: Throwdown with Bobby Flay

Angela Shelf Medearis, "The Kitchen Diva," is known for her zany sense of humor and her award winning children's books, but what makes her really special is her passion and skill for Jerk Chicken. She's in for a surprise when Bobby rolls up on her family picnic for a Jerk Chicken Throwdown. Will it be Bobby's spicy dry rub or Kitchen Diva's hot marinade that takes the top prize?

Morning Munchies

Episode | From: Unique Sweets

We're going on an ocean-hopping journey from Hawaii to the mainland for some magnificent morning munchies. We start with sweet unique ways to add fruits and veggies to your morning meal with a tropical Breakfast Bruschetta, Blue Corn Zucchini Bread, and a Strawberry Mint Hand Pie that will have you practically jumping out of bed. Next, a dizzying array of donuts from Glazed, Chocolate Malasadas, Apple Fritters, and a Donut Cake! If you're wanting something a little lighter, cozy up to some Cinnamon Sugar Pie Crisps or a multigrain Muesli Toast with nuts, berries, honey and green-tea custard.

Kitchen Gadgets of the Future

Episode

The kitchen, more than any other room in the house, has been the place to find futuristic gadgets. Every year, hundreds of cutting edge tools and inventions are unveiled aimed at making life easier while preparing food. Kitchen Gadgets of the Future takes a light-hearted look at some of the fun and futuristic appliances that are being created for the kitchen of tomorrow.

Keepin' It Quick

Episode | From: Cooking for Real

Busy days mean Sunny can't play as long as she'd like in the kitchen, but even in a time pinch she can get a great meal on the table. Watch the Sunny magic as she whips up a main, two sides and a dessert in a flash. With recipes for Corny Mango Salmon, Zucchini Hash, Garlic Red Bliss Mash and an Open-Faced Plum Tart.

Burger Bonanza

Episode | From: Carnival Eats

In this episode, Noah Cappe explores the huge variety of options carnival cooks have come up with to honor America's much loved sandwich. From classic beef burgers to exotic meats, buns made from pretzels and even donuts, these burgers will inspire your next barbecue.

Pajama Party

Episode | From: Donut Showdown

A master European baker from New Orleans, a vegan baker from Chicago and a bespoke donut-maker from Nashville compete in a speedy elimination round with balsamic vinegar as the mystery ingredient. The last two standing compete for $10,000 in a Pajama Party-themed Donut Showdown.

Big Ol' Cake

Episode | From: Cake Hunters

Janna, Sally and Jennifer are longtime employees of Southfork Ranch, known worldwide as the Ewing ranch from the TV series "Dallas." Southfork Ranch is planning their biggest event of the year with 500 people attending, and the cake must be both delicious and Texas-Sized. Three of Dallas' top bakers are up to the challenge, but can these ladies agree on flavor and design?

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