Casey Webb travels to Hawaii, where he embraces the aloha spirit and takes on a whopping three-and-a-half pound burger.

Casey Webb travels to Indianapolis to battle a beast of a tenderloin sandwich; along the way, he chows down on 38-ounces of succulent prime rib at a 100-year-old steakhouse and enjoys a tasty farm-fresh twist on macaroni and cheese.

Casey Webb heads to Cincinnati to see if he can take down an enormous eight-pound, double-crusted pizza in just 30 minutes; along the way, he encounters a beautiful cheeseburger at a 200-year-old bar and a massive tray of Cincy-style chili.

Casey Webb's latest detour brings him to St. Paul, Minn., for an indoor food truck park, a timeless diner and a colossal crepe piled high with Thai ice cream.

Casey Webb heads to Phoenix, where he takes on chicken wings slathered in a scorching ghost chili and habanero sauce plus two whole grilled habanero peppers.

Casey Webb heads to Duluth, Minn., where he tastes the city's best fish fry, visits a specialty sandwich shop and attempts to finish a three-pound platter of pie and ice cream in 20 minutes or less.

In Orange County, Calif., Casey Webb takes down a three-pound burger slathered in a sauce made from three of the spiciest peppers on the planet.

Casey Webb's epic eating expedition brings him to Baltimore for an out-of-this-world diner, a classic crab feast and a four-pound pho fight.

Casey Webb's cross-country culinary quest takes him back in time to Palm Springs, Calif., where he comes face-to-face with a three-pound skyscraper of a sandwich loaded with every deli meat imaginable.

In Savannah, Ga., Casey Webb dines on some of the city's best fried chicken, a low-country seafood boil and a four-pound pulled pork sandwich known only as the Pigzilla.

Casey Webb lands in Worcester, Mass., 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.

Casey Webb's cross-country culinary crusade brings him to Atlanta for a decadent doughnut brunch, beastly barbecue and a five-pound mountain of tater tot nachos.

In Minneapolis, Casey dines on the Juicy Lucy, a burger with a cheesy secret, a Ferris wheel full of sliders and bacon and a massive, three-foot long bahn mi, a beefy Vietnamese sandwich.

Casey Webb visits the New Jersey shore, where he checks out a sandwich with outrageous toppings and a six-pound crabmeat-stuffed lobster; Casey takes on a spicy Indian pizza challenge that requires competitors to sign a liability waiver.

Casey Webb travels to Grand Rapids, Mich., where he takes on a five-pound tray loaded with chili dogs, French fries, beer-battered onion rings, and a 20-ounce soda.

Casey Webb's mouthwatering mission takes him to Tennessee, where he faces his hottest challenge yet -- three jumbo chicken tenders smothered in a Carolina Reaper-infused sauce.

Casey Webb travels to the Ozark Mountains to tackle the "Goliath," a massive cupcake equal to 22 regular-sized cupcakes.

Casey Webb ventures to beautiful Boise, Idaho, for a sushi and soup challenge so diabolically spicy, it goes by the name of Demon's Delight.

Casey Webb sails to Philadelphia to tackle the epic Classic Whale Challenge, a 13-pound bagel sandwich stuffed with cream cheese, nova salmon, whitefish, tomatoes, and onions.

Casey Webb's mission brings him to Daytona Beach, Fla., where he takes on a mammoth three-tier sandwich stacked with two burgers, six pieces of mahi mahi, two pieces of Texas toast, and a 10-ounce bun.

Casey Webb travels to San Diego to face off against a five-and-a-half pound stack of pancakes layered with bacon, eggs, sausage, country-fried steak, and thick-cut ham.

Possessed by a strong curiosity and, apparently, an even stronger digestive system, host Andrew Zimmern (a chef and food writer by trade) traverses the world in pursuit of unusual regional delicacies and startling native "delights" on the menu, as he tries to ferret out the weirdest foods a location has to offer -- possibly including ferret, actually. In addition to vivid descriptions of the taste and texture of the foods he discovers, Zimmern also provides a short history of each dish. Some of the locales Zimmern has traveled to include Ecuador, Taiwan, Iceland and Minnesota (because not all "unique" foods are found in exotic locations).

Bad-boy chef and best-selling author Anthony Bourdain hits both familiar culinary hotspots and out-of-the-way gems in his global quest for the ultimate dining experience. Along the way, Bourdain offers his perspective on both the food and the local customs he comes across in his travels.

With roadside diners, vintage drive-ins and out-of-the-way "dives" enjoying a resurgence of hipness among foodies, host Guy Fieri travels across America in search of some of the best "greasy spoon" eateries. The restaurants that Guy visits are usually well-known among locals and other people in the region. While at each location, Fieri talks to the staff as well as the customers to get their thoughts on the food. Many episodes feature eateries that are connected by a common thread, such as burgers or comfort foods.

Anthony Bourdain had no reservations about a move to CNN. Shortly after concluding an eight-season stint at the helm of his popular Travel Channel series, the equally popular Emmy-winning host came to the news network searching for "Parts Unknown." In the hourlong weekend series -- similar in premise to Travel's "No Reservations" -- Bourdain explores the world to, he says, "eat and drink with people without fear and prejudice ... they open up to you in ways that somebody visiting who is driven by a story may not get." Enticed by the opportunity to experience cultures rarely visited by American TV, such as in the Congo, Libya and Myanmar, the chef and best-selling author also takes viewers to Colombia, Peru, Morocco and, closer to home, Koreatown in Los Angeles.

Chefs mentor amateur cooks in an attempt to transform them from kitchen zeros to kitchen heroes.

Competition to become the host of a cooking show.

Seven of the country's best food trucks compete for customers as they cross the country.