Tyler finds duck confit tacos and poutine burgers in chilly Wolfeboro, NH.

Tyler Florence checks out local fare in Portsmouth, New Hampshire.

Tortillas allow us to eat almost anything with a quick fold, flip, or wrap.

Of all the culinary creations, barley has been around the longest.

Alton Brown finds out if the scent of a house will help sell it.

Cube steak: mysterious meat stuff or misunderstood marvel?

Alton lives off of coconuts, pineapples, mangos, papayas and a feisty pig.

Alton heads upstream in search of the world's most important ingredient.

Alton looks at water from the inside out with the help of a water molecule.

Few fruits are as sweet, succulent or downright sexy as a peach.

Alton turns a bad case of okraphobia into a craving for all things okra.

Alton ships out to discover why so many chefs fail at cooking calamari.

No foodstuff screams American pop culture as loudly as popcorn.

If salt is a culinary superhero, does that make pepper its sidekick?

Alton takes on the new American tradition of deep-frying the big bird.

It's one of the oldest, most versatile players in the pantry- the lentil.