Casey Webb lands in Worcester, MA, 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.

With host Padma Lakshmi as your guide, embark upon an adventure across Southern Spain sampling Tapas, Sherry, Fishing Villages, Saffron, Festivals, Bull Fights, Paella, Cathedrals of Ham & the World's Oldest Restaurant in Madrid.

Casey Webb's quest to conquer America's greatest eats brings him to San Francisco. He kicks things off at an Asian-fusion food truck where he orders a sandwich mashup of fried chicken and pulled pork. Then he heads to the farmers market for a porchetta sandwich from a roaming rotisserie food truck. Finally, Casey visits a classic steakhouse and attempts to take a bite out of history by crushing a 49-ounce porterhouse steak and sizable side in the Gold Rush-inspired 49er Club Steak Challenge.

Michael Symon heads to Providence, where a traditional Rhode Island hot wiener in a crepe topped with chili is the ultimate local comfort food. In Indianapolis, a steak patty topped with Chinese char siu slaw and nestled inside a soft steamed bao bun is a delicious burger fusion. Finally, a smokehouse in Columbus, Ohio, serves their cold-smoked baby back ribs on a bed of flaming hay for total smoke saturation, and their 18-ounce bacon steak is pork belly perfection.

Cooking Channel's Haylie Duff joins Michael Symon at one of his most treasured New Orleans spots, where they use the city's Cajun flavors in new and unique ways in crunchy po' boys and spicy barbecue shrimp. Next, he heads to a husband- and wife-owned pizza place in Brooklyn where the chef whips up a burger so delicious, he put it on the menu and named it after his bride. Finally, in Kansas City, Mo., Michael meets a team that smokes some of the best burnt ends around!

Sunny Anderson's Real Dill Chicken Sandwich is good looking and even better tasting! On the side, there's a super-elegant salad starring fresh goat cheese with mixed greens and grilled corn. Finally, Sunny completes the meal with a refreshing Watermelon Mojito.

Kerry Vincent has her work cut out for her when she travels to Nazareth, Pa., to help revive Schubert's bakery. Owner Steve left a lucrative job to fulfill his baking ambitions, but long hours and declining sales have left him unmotivated and grumpy ... and boy does it show! Kerry has to makeover a stubborn boss, a bickering staff and lackluster too-sweet product. Saving this one won't be an easy task, but Kerry is ready to lay down the law!

Be our guest as Cake Wars celebrates a "tale as old as time!" Four bakers go to battle to have their cake as the centerpiece of a party celebrating the 25th anniversary of the iconic film, Beauty and the Beast, and take home $10,000. Paige O'Hara, the voice of Belle, is on hand to serve as guest judge.

An Italian food expert from Farmingdale, N.J., an outside-the-box executive chef from Atlanta and a Cordon Bleu chef from San Francisco compete in a speedy elimination round with canned ham as the mystery ingredient. The last two standing compete for $10,000 in a Dynamic Duos-themed Donut Showdown.

Roger Mooking cruises the Florida coastline for two fiery cookouts that bring the heat. First, he visits Chef Marcel Vizcarra, owner of modern Peruvian eatery Llama Restaurant in St. Augustine, Fla., to check out an ancient, Peruvian-style pit roast called pachamanca. Marcel invites Roger to his home, and they fire up his custom-built, above-ground pit for tubers, fava beans, lamb, chicken and pork all rubbed down with a flavorful marinade and layered in with plantain leaves. Marcel and Roger also prepare Peruvian arapaima fish fillets by wrapping them in plantain leaves and grilling them over an open fire. Roger then heads to Fort Lauderdale, Fla., and Georgia Pig BBQ, a legendary old-school, open-pit barbecue restaurant that has been around since 1953. The star of the menu is smoked meat cooked in the dining room's pit, and owner and pitmaster Luke Moorman shows Roger the dish that earned them rave reviews: a Bar-B-Q Chopped Pork Sandwich doused in a delicious mustard barbecue sauce.