Chuck visits Portland, Ore.; Chuck tries the Monte Cristo sandwich at chef Jenn Louis' Sunshine Tavern; chef Andy Ricker of Sen Yai serves Thai food; Chuck stops in at Woodsmen Tavern for chef Andrew Gregory's lamb skewers with romesco and pea salad.
Pot roast with horseradish gremolata at Meat & Potatoes; barbecued tuna sandwich at Penn Avenue Fish Company; gemelli pasta with stinging nettle pesto and ricotta at Bar Marco; rabbit sausage at Salt of the Earth.
Fried fish heads at Jolie's Louisiana Bistro; ramen with miso broth, pork rib, and pickled quail egg at Bread & Circus Provisions; PB&J with brioche, seared foie gras, cashew butter and pepper jelly at Café Vermilionville.
Forage for chum salmon; Hapa for spicy pork ishi-yaki; the chef from Yew makes prawn ceviche; Japadog for Asian-inspired hot dogs.
Stella's Tea House's Samantha Hall creates sticky toffee pudding; Greenbriar Resort's Bryan Skelding prepares a veal chop; The Bakery's Sandy Carter makes a jalapeño bagel; The Livery's Michel Neutlings prepares roasted quail.
8th Avenue in Nashville; hot chicken at Bolton's Spicy Chicken and Fish; organic steak at Flyte; roasted coffee at 8th & Roast; artisanal pizza at Bella Nashville; folk band Chicken Little.
The owner of Mizu 212 teaches Chuck some cooking tips; Blockheads Shavery provides tasty frozen treats; learning to make authentic Japanese sushi at Bar Hayam; delicious buttermilk and cake donuts from Primo's Donuts.
Highlands Bar and Grill's baked grits with parmesan-thyme sauce; ice cream sandwiches at Dreamcakes; Chef Fon Fon serves kale and egg salad tartine; Veranda on Highland for crab, avocado and blood orange salad; grilled cheese sandwiches at Melt.
Asian Fried Oyster with tobiko mayonnaise and cucumber salad Le Petit Bistro; maple-brined pork chops with Apple Jack demi-glace and maple-bacon almonds at Terrapin; skinny pizza with healthy toppings at Gigi Trattoria; Chicken Madras at Cinnamon.
Crispy ham ribs with sorghum mustard glaze at Underbelly; red snapper with squash and cabbage at Osteria Mazzantini; Indian breakfast crepe with veggies and fried egg at Indika; handmade blue tortillas with salsa and chapulines at Hugo's.
Manny's Tortas; Moto-I; Craftsmen; Ingebretsen's.
Red Dragon shrimp with sesame rice, avocado and kimchee mango; 10 oz beef burger between two grilled cheese sandwiches.
Black cod, white chocolate and olive candy; pork belly slider with citrus cabbage slaw.
Shrimp-stuffed speckled trout; pan-seared diver scallops; moose bourguignon; tea made with fish.
Decadent coconut cake; smoked lamb with corn bread; cat head biscuits with tomato jam; honey-glazed pork tenderloin with fresh peach salsa.
The Roast Coach; San Diego City College's Urban Farm; Alchemy; The Smoking Goat; Urban Solace.
Catalina Island's rare plant and animal species can be found on diners' plates in restaurants all along Crescent Avenue.
St. Louis ribs with potato salad; triple-decker roast beef sandwich; melokhieh; grilled bologna sandwich.
Chuck samples Italian home cooking in Little Italy; octopus salad; pasta al forno; fresh mozzarella; lamb sausage sandwich.
The Washington, D.C. food scene; tortilla espanola; barbecued pigtails; oysters; fried chicken.
Chuck tastes foods in Charleston, S.C.; roasted soft-shell crab and asparagus; Frogmore stew; chorizo and guacamole sandwich; gourmet doughnuts.
Elk tenderloin marinated in hoisin and beer; Southwest pizza with blue-corn crust and green chiles; roasted turkey.
Chuck Hughes tries classic Tex Mex breakfast; chef Chad Carey serves his take on a Texas football favorite, Frito pie.
A spiny lobster turned into a ceviche with coconut cream and lime; seafood paella; traditional mofongo with skirt steak.
Chuck travels to a small neighborhood in Dallas for bigoli pasta and duck ragout, brisket and shoulder clod, and artisanal chocolate salami.
Chuck travels to Aspen to indulge in a 30-ounce steak called the Tomahawk, fondue and a sweet crepe called the Schokoladepalatschinke.
In Alaska, Chuck samples Russian dumplings, reindeer sausage, and salmon.
Giant burritos; pork belly donuts; halibut; butter beans.
Portland, Maine, seafood fare; pollock stew; sticky buns; smoked lamb; steamed lobster.
Food of Memphis, Tenn.;.peanut butter and banana pancakes; soulful barbeque; chess pie; fried catfish.
Diverse culinary influences in New Orleans; crawfish pie; paneéd rabbit sandwich; pulling taffy.
Culinary uprisings in Philadelphia; scrapple; classic and veggie meatballs; Middle Eastern cuisine; Asian-style cheese steak; gelato.