Sweet memories of the most elaborate, show-stopping, and delicious desserts created in Kitchen Stadium.

Host Alfonso Ribeiro explores snacks that know how to put that little crunch in your munch, like See's Candies peanut brittle and Snak King's crispy Taco Litos. Then, learn about Peking Noodles' aptly named Crunchy Noodles, and how Primrose Candy Company has perfected the mix of crunch and chew in their Strawberry Bon-Bons.

We venture out of Manhattan to the incredibly diverse borough of Queens and find one-of-a-kind baked treats. Rudy's Bakery and Cafe has been putting their own spin on classics like German Chocolate Cake since 1934. La Nueva bakery brings a taste of Latin America to the neighborhood with its signature Uruguayan sandwich cookies and at Norma's they're coming up with delicious creations like the Frankencrispie: part brownie, part cookie and part cereal bar. Now this is definitely worth a ride on the subway.

Hale Centre Theatre in Salt Lake City is launching its 34th season of A Christmas Carol, and Brenda Nibley and Alisha Nuttal are asked to create their grandest and most theatrical cookie build ever to mark the occasion. Then members of the community request a special build to thank their local firehouse for the crew's tireless dedication and commitment.

Troy Johnson is on a mission. He is planning to eat the 5 most mouth-watering, delicious sandwiches from 5 states - Georgia, Maine, Missouri, Los Angeles, and Oregon. And he's going to do it in 5 days.

Baked pork chops with apple cider gravy and a blackberry and apple pie.

Since humans first discovered cooking with fire, they've been perfecting the art of the grill. Eddie Jackson chases after the smoky undertones and sweet, bitter char that only flame-grilling creates.

Funnyman host Noah Cappe indulges in America's favorite carnival eats at the 89er Days Festival celebrating the land run in Oklahoma's historic first capital, Guthrie. He meets a fourth generation Cherokee who teaches him the secret to authentic fry bread for Indian Tacos. He loosens his belt to take on the Giant Texas Tenderloin Sandwich and begs for more as he wolfs down the delightfully decadent Fudge Puppy. Next, he takes his pick from a field of flavours at the Pungo, Virginia Strawberry Festival where he finds himself getting sweet on Strawberry Arugala Pizza, supersizes a Strawberry Shortcake and puckers up with giant Deep Fried Pickles. Finally, it's a race against time as he discovers the crunchy creamy goodness of the Soft Shell Crab Sandwich.

What's that?! That's edible? How many times have you been in the produce aisle and either said this to yourself or heard it from your children? In this episode of Fresh Food Fast Chef Emeril Lagasse introduces viewers to some unusual but delicious produce. Step into this kitchen as he stuffs squash blossoms with mushrooms and goat cheese, adds escarole to sweet sausage and pasta and turns eggplant into an Asian delicacy with tofu! These dishes will soon become a staple on your dining table.

With only one spot left in the $50,000 charity tournament finale, actors Lucas Grabeel, Michael Imperioli, Peter Scolari and Tasha Smith bravely take on the role of chef. In the first round, one competitor tries desperately to figure out the right cooking technique for a tricky ingredient. And a pretty citrus fruit and a spiny lobster are two of the mystery ingredients that the competitors must demystify in the entree round. Then in the final round, the two remaining stars make a mess in the kitchen and some very creative desserts with mascarpone and strawberries.