Strongman Eddie Hall gets a lesson in pro-wrestling from his childhood idols and WWE legends, The Headbangers. Then, he tours the Florida Everglades with guide Jesse Kennon to meet some alligators before eating fried alligator tails and frog legs. Finally, at legendary Jaxson's Ice Cream Parlor, Eddie attempts the "Kitchen Sink" challenge of a mobile sink filled to the brim with 9 pounds of ice cream and 2 pounds of toppings.

It's old versus new when Kerry Vincent tries to tackle the problems facing Holmesburg Bakery, Philadelphia's oldest family-run bakery. Owner George is adamant on keeping old traditions alive while his son Buddy wants to see high-tech bakery innovations prevail. Kerry breathes new life into their sweets and demands that Buddy and George make improvements on their own, because if this father and son duo can't work together, this 114-year-old family institution is going under.

Up and at 'em early-birds... from the nutritious to the delicious, we're exploring the history of the morning meal. Plus, we'll brunch our way around the world! Join us for Dim Sum at Chinatown Brasserie, a Sunday Smorgasbord at Aquavit,

Chef Roger Mooking is on the lookout for some truly unique rigs. In Colorado, Roger meets Josh Pollack, owner of Rosenberg's Bagels & Delicatessen in Denver, who created an eight-foot steel contraption that can cook up to 1,000 pounds of food. Roger then goes to 44 Farms in Cameron, Texas, where Jason Schimmels shows off their impressive barbecue trailer, but also introduces Roger to their unique 10-foot "tripod grills" where huge rib eye roasts are cooked in rotating metal cages.

Giada, Cat, Claire, Tyler and others go beyond the county fair to find the dishes they say taste the best ... on a stick! From Nitrogen frozen fruit pops and cheese injected tomatoes, to a classic caramel apple and a good ole fashioned corn dog. Whether it's familiar or something new, these delicious dishes are sure to stick with you.

Whether you're cooking up a mess of Cheese Grits or a pot of Savory Polenta, cornmeal may just be the most powerful player in the pantry. Join host Alton Brown as he battles with cultural claims, doses up some science and cranks out a Pineapple Upside-Down Cornmeal Cake.

At the Prince William County Fair in Manassas, Va., Noah Cappe eats big with the Monumental Grilled Cheese and has his interested peaked by the crab dip-topped Chesapeake Bay Poutine. While there, he also indulges in some Big Daddy's BBQ Rolls and Peach Blossom Dumplings. Then, at the Western Fair in London, Ontario, he dives into a Poutine Dog, the Bacaroni Bowl and Cherry Cheesecake Tempura.

The new class of incoming students arrives at Louisiana Culinary Institute, where they're drilled in the school's strict policies. They immediately prepare for a make-or-break test on sanitary practices. Meanwhile, Tiffany's husband shocks her with his extreme reaction to her starting school, Jared wonders whether he should reveal his disabilities, Ben frets about disappointing his family, and Jasmine reveals a surprising secret.

With multiple series and specials on Food Network, a New York Times best-selling book and millions of fans, Guy Fieri is on top of the world. But the ten-year old who just wanted to cook dinner for his family had no idea where his passion would lead him. From starting a pretzel cart business in fifth grade to running restaurants in his early twenties, it was clear that food was a driving force in Guy's life, but that was just the beginning. In 2005, he was picked as a finalist on the competition series "Next Food Network Star," and a new chapter began. Viewers fell in love with his infectious personality, and he won the competition, as well as his own cooking show, "Guy's Big Bite." Other successful series, like "Diners, Drive-Ins, and Dives" and "Ultimate Recipe Showdown" soon followed, and Guy's status as culinary superstar was secured.

It's the Windy City vs. the Big Apple when Chicago-based chef Todd Stein enters Kitchen Stadium to take on Iron Chef Bobby Flay. Whose cuisine will reign supreme?