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From Renaissance to Rio Grande

Episode | From: Carnival Eats

Young squire Noah Cappe tries his hand at making the King's Court Conch Fritters, decadent Deep Fried Peanut Butter and Jelly Brownie Bites, a picquant Fried Green Tomato BLT and the Cookies and Cream Sandwich. Biding adieu to his new friends, Noah heads west to Mercedes, Texas where the rough and ready cowboys and girls at the Livestock Show rustle up some western grub like Deep Fried Cheesesteak, Outlaw Fries and the enormous Suicide Taco that's so huge you need two plates and four hands to hold it.

Bogota

Episode | From: Bizarre Foods: Delicious Destinations

Andrew Zimmern explores the sky-high flavors of Bogota, Colombia. This mountaintop city keeps warm with hearty potato soup, roasted stuffed pork, egg-filled arepas, a unique take on the tamale and cheesy hot chocolate.

Extreme Diets

Episode | From: My Life in Food

In this episode we meet two practitioners of unconventional diets. Artist Marc Dennis hosts dinner parties featuring dishes prepared with insects. Designer Stacey Jackson is a fruitarian who forages for fruit throughout Los Angeles.

Soupsy Daisy

Episode | From: Cutthroat Kitchen

One chef must get to work when they are handed a 500 watt work light as their only heat source to cook a quesadilla. Then it's careful cooking when someone is forced to cook chicken soup on a cookie sheet. And finally, Alton's bait bucket becomes one chef's main supply for a fish fry.

How to Live to 100

Episode | From: How to Live to 100

Detroit-born chef Jason Wrobel dishes up a sublime fusion of food and humor as host of How to Live to 100. Known as the "King of Superfoods," which are powerful ingredients proven to increase your longevity, Jason turns up the heat and whips them up into culinary masterpieces.

Thanksgiving

Episode | From: The Secret Life of...

Get ready to feast on some delicious history as Jim O'Connor visits Plymouth, Mass., for a recreation dinner. He visits with Chef Paul Prudhomme for a deep-fried turkey; sinks his teeth into a classic apple pie in upstate New York; tantalizes his palate with sweet potato casserole in Atlanta and goes for seconds at a Philadelphia tavern.

Apples to Apples Brunch

Episode | From: Brunch at Bobby's

Chef Bobby Flay creates a brunch that's fresh from the apple orchard, featuring Cheddar Black Pepper Waffles topped with Sausages and Apples tossed in a Maple Agro Dolce Sauce, Apple Pancake Bars with a nutty Brown Butter Crumble drizzled with Apple Syrup, and Sparkling Apple Cider Sangria.

Jambalaya

Episode | From: The Galloping Gourmet

Traditional jambalaya made with a tomato base, rice, shrimp and ham.

Memphis

Episode | From: The Best Thing I Ever Ate

Memphis is home to Elvis, the birthplace of rock and roll, and some of the best things we ever ate! From sweet deals on steak dinners at The Butchershop, to the guilty pleasure of indulgent surf and turf at Iris, Memphis will have you singing with joy. And what's a southern city without barbecue! We found some of the best at Rendezvous, where the pulled pork sandwich will make you feel like the king.

Liquid Nitrogen Cocktails

Episode | From: Food Detectives

Ted Allen invites Richard Blais to the Food Lab to demonstrate how to make some really cool cocktails using a tank of liquid nitrogen. Dr. Brian Wansink teams up with the food detectives to find out how much of taste is influenced by elegant decor or flowery menu descriptions. Finally, have you ever heard that drinking ice water can burn calories?

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