Tucked away in the Big Sandy Heritage Center in Pikeville, Kentucky is a cotton-stuffed doll tied to a horrific incident that defies belief. On display at The Chemical Heritage Foundation in Philadelphia is a vibrant silk swatch that forever changed the world of fashion. And The Katy Depot Museum in West, Texas is home to an artifact linked to one of the most spectacular publicity stunts of all time.

Tucked away in the Big Sandy Heritage Center in Pikeville, Kentucky is a cotton-stuffed doll tied to a horrific incident that defies belief. On display at The Chemical Heritage Foundation in Philadelphia is a vibrant silk swatch that forever changed the world of fashion. And The Katy Depot Museum in West, Texas is home to an artifact linked to one of the most spectacular publicity stunts of all time.

George Motz travels to Houston for 4 big burgers with even bigger flavors in the biggest city in Texas. He feasts on a classic smoky cheeseburger at Blake’s BBQ & Burgers, plus 3 burgers with their own unique takes on bacon. Then, local burger expert Robb Walsh takes George to Stanton’s City Bites where they mix brisket into the beef patty and serve it on a sweet challah bun.

Andrew explores the big and bold flavors of Dallas and Fort Worth. From the traditional to the unexpected, he finds that people in this part of Texas take an adventurous approach to food. Different regions of Texas are known for different types of barbecue, and fortunately for Andrew, they can all be found in the Dallas Fort Worth area, if you know where to look. Magazine editor and BBQ cookbook author Daniel Vaughn takes Andrew to some of the area's best BBQ joints, beginning with Cooper's Old Time Pit BBQ. They specialize in hot and fast Hill Country Style barbecue, including a big pork chop that Andrew says is great! Next, it's the low and slow style of East Texas over at Odom's BBQ where Andrew orders his meal soaking wet with sauce. It's a perfect marriage of meat and sauce! Over at Lockhart's Smokehouse, their specialty is Central Texas style barbecue, which means it's smoked over post oak and has a beautiful black bark. Their beef shoulder clod is nothing short of spectacular! A shared border with Mexico has influenced the cooking across the state and Andrew gets to experience the traditional South Texas barbacoa when he's invited to cook with Chef Tim Byres. They go to the backyard behind his restaurant where they spend all day roasting a whole cow head in an underground pit. There's also heart and tongue cooked in a pot giving it a flavor Andrew can only describe as superb beefiness. Andrew is introduced to multiple layers of fine craftsmanship when he meets the Rojas family. In addition to a gun shop where firearms are hand-tooled family patriarch Arturo Rojas, the family owns the Revolver Taco Lounge where all the authentic Michoacan food is made by his wife Juanita and other family members. Andrew enjoys moronga, a blood sausage with goat intestines and heart and birria de chiva, young goat stew. The cooking and flavor combine to make the most perfect expression young goat can have! In the suburbs outside Dallas, Andrew gets the authentic taste of another culture when he is invited to dinner with a group of immigrants from Thailand. Pastor Ponnatee Nittayapume from the Southern Baptist Church brings Andrew along for a shopping trip where the cooks for the meal, Pat and Amy, pick some fresh ingredients for a meal that includes shrimp paste made with giant water bugs, preserved duck eggs, and chicken feet. It's a treat for Andrew since he gets to dine on some of his favorite Thai dishes that he can't order in a restaurant. Hunting is a way of life in Texas so Andrew's next stop is at a game ranch where Chef Tim Love takes him hunting. Although they come up empty, Chef Tim brings Andrew to one of his restaurants where they sample some of the game meat on the menu. They eat venison backstrap and a paella made with rabbit and rattlesnake sausage. Andrew calls it superb! And finally, Andrew gets a glimpse inside the DFW's Russian culture when he visits a Russian banya where he enjoys a sauna, a bath, and some authentic food. After sweating it out and cooling off in a bath, Andrew dines on delights like cured salmon roe and herring in a fur coat, which is diced fish with grated carrots, beets, and eggs. It's salty, fishy, cured, oily goodness that Andrew describes as great. The banya is a great way to end Andrew's trip to Dallas Fort Worth where the food is bold and the people have adventurous spirit!

For the first hour of 101 Tastiest Places to Chowdown, we'll discover the best lobster shack in Maine, the official BBQ capital of Texas and a sausage lover's dream in Ohio.

In this day and age, donuts aren't just for dessert! We're frying a batch of donuts for every meal of the day starting off in Minneapolis, MN, with a bacon, egg and cheese breakfast sandwich made on a sweet glazed donut. For lunch, we're in Texas for donuts loaded with barbecue brisket. When dinner rolls around, we're checking out donut burgers and donut French onion soup. If you've got a donut-shaped hole in your soul just waiting to be filled, you won't want to miss this!

It's the comfort food you share with your friends and wash down with an ice-cold beer. From Buffalo to Boston to Arlington, Texas, BAR FOOD PARADISE takes a pub crawl across America to find the taverns with the tastiest treats for soaking up your favorite libations.From peanuts to potato skins, BAR FOOD PARADISE toasts some of the best pub grub around, including the oldest oyster bar in the country, an L.A. roadhouse that's been serving burgers and suds since prohibition, Buffalo's birth place of hot wings, and the home of Mexican nachos.

This episode of Tastiest Places to Chowdown presents: BBQ, we're searching high and low to find the meatiest, most succulent and mouth-watering BBQ there is. Our BBQ countdown takes us everywhere from the official BBQ capital of Texas to a year old spot in St. Louis with a combined total of 100 years of pit master experience. We head toward Yankee territory for killer 'cue in the Northeast and head south to meet "Big Red," a bank-vault sized smoker turning out the tastiest pig in Alabama.

Noah Cappe heads for the Lone Star state to eat his way through the Texas State Fair in Dallas, featuring some inventive foods like the Bacon-tilla and the indulgent masterpiece of Chicken Fried Lobster. For dessert, Noah feeds his sweet tooth with a pair of earthy treats, the Carrot Cake Roly and the creamy Deep Fried Sweet Potato Pie. Later, Noah heads to the Oakland County Fair in Davisburg, Michigan, to eat the Cheeseburger Crunch Wrap, the Rodeo Pizza, and The Whole Farm, a sandwich loaded with farm-fresh favorites.

NewYork's Ellis Island is filled with the history of the millions of immigrants who passed through its historic buildings. But one famous family, immortalized in a classic film, almost never made it through at all. Deep inside California's Death Valley National Park lies a dried-out lakebed containing a set of mysterious stones which seemingly have the ability to sail across the sand, baffling scientists to this day. And in San Antonio, Texas is a legendary and hallowed fortress which once saw one of America's most famous battles. Some believe that a vast treasure may be buried somewhere within its stone walls.