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.

Put away those linen napkins and your Sunday best, 'cos on this episode of Tastiest Places to Chowdown, we're fixing to find the most lip-smackingest places in the country to get your Southern Comfort food fix on! We'll visit a Charleston kitchen dishing out the very best in "Low-Country" eats including a down-right delectable sandwich simply called "The Big Nasty" and we'll also hit up a favorite Missouri eatery where diners catch "throwed rolls" and pig out on unlimited "pass-arounds." We'll also crunch into some of the best fried chicken you've ever had at one of New Orleans' most beloved institutions, get a taste of the heart-and-soulfood of Harlem in New York City, and discover a dastardly way one small Texas joint has made bacon even more decadent - by chicken frying it!

In this chilling episode of Dead Files Revisited, retired New York City homicide detective Steve DiSchiavi and psychic medium Amy Allan disclose new information about previous paranormal investigations in Chicago, IL and Waxahachie, TX, including desperate measures to rid both sites of violent spirits wreaking havoc on the living. First, Steve and Amy find that the disturbing reports of emotional and physical paranormal activity at a Chicago family's home were more shocking than expected. Steve uncovers the troubled past of a doctor who suffered in life while Amy encounters a menacing spirit that became more aggressive whenever she would reach out. Featuring new, dramatic footage, we'll witness the traditional religious techniques Marc and his family use to confront and hopefully remove the dead from their home. Then, in Waxahachie, Texas, Steve and Amy re-expose a local eatery where spirits have been terrifying both the employees and customers. Steve uncovers the restaurant's violent past and a love triangle that ended with a young woman's murder, while Amy risks everything in order to try and help a female entity trapped between here and the afterlife. Finally, we'll see if Amy's advice has helped their clients rid the restaurant of this frightening dead woman roaming the historic The Catfish Plantation.

We've compiled the best of Anthony Bourdain's US trips in The US Files - Volume 2, in which he further explores California, Texas and Louisiana. In San Francisco, CA, Tony and his friend Oscar head to a local liquor store known for their cubana torta. This torta is filled with six different meats, avocado, cheese, jalapeños, tomato, mayo, and a fried egg. The next morning, Tony visits the Ferry Building Farmer's Market, home to fresh fruits and vegetables, welcoming people, and a delicious organic tamale plate. That afternoon, Tony takes a trip just across the Bay Bridge to Oakland, to visit Shelley Garza, an advocate for the local community, and samples some of the tasty tacos, burritos, and tamales that International Boulevard's taco trucks are known for. Back in San Francisco, Tony has dinner with chef and friend Chris Cosentino, a well-respected chef in the city, at Sushi Sebo. Course after course of toro, yellowtail, baby shrimp, sake, seabream head, and mackerel keeps Tony's mouth watering. Chris invites Tony to his restaurant, Incanto, a place known for serving up the nasty bits. Tony and a group of friends sit down for a delicious dinner of fried brains, spreadable salami, deep-fried ham crystals, and venison heart tartar. Then Tony heads to Austin, TX, to join in on the fun that is the food truck craze. He visits the El Taco Rico food truck for tacos and deep fried morning dove. He also snacks on delicious slow-cooked brisket, ribs and sausage at Franklin BBQ. Finally, Tony travels to Louisiana for Southern home cookin'. While dining on dirty rice, sweet potatoes, Boudin and cracklings, he discovers Cajun food is strikingly more rustic and less European than its Creole counterpart. This authentic food experience goes deeper yet when he is bestowed the honorable task of shooting a boucherie hog.

We've compiled the best of Anthony Bourdain's US trips in The US Files - Volume 2, in which he further explores California, Texas and Louisiana. In San Francisco, CA, Tony and his friend Oscar head to a local liquor store known for their cubana torta. This torta is filled with six different meats, avocado, cheese, jalapeños, tomato, mayo, and a fried egg. The next morning, Tony visits the Ferry Building Farmer's Market, home to fresh fruits and vegetables, welcoming people, and a delicious organic tamale plate. That afternoon, Tony takes a trip just across the Bay Bridge to Oakland, to visit Shelley Garza, an advocate for the local community, and samples some of the tasty tacos, burritos, and tamales that International Boulevard's taco trucks are known for. Back in San Francisco, Tony has dinner with chef and friend Chris Cosentino, a well-respected chef in the city, at Sushi Sebo. Course after course of toro, yellowtail, baby shrimp, sake, seabream head, and mackerel keeps Tony's mouth watering. Chris invites Tony to his restaurant, Incanto, a place known for serving up the nasty bits. Tony and a group of friends sit down for a delicious dinner of fried brains, spreadable salami, deep-fried ham crystals, and venison heart tartar. Then Tony heads to Austin, TX, to join in on the fun that is the food truck craze. He visits the El Taco Rico food truck for tacos and deep fried morning dove. He also snacks on delicious slow-cooked brisket, ribs and sausage at Franklin BBQ. Finally, Tony travels to Louisiana for Southern home cookin'. While dining on dirty rice, sweet potatoes, Boudin and cracklings, he discovers Cajun food is strikingly more rustic and less European than its Creole counterpart. This authentic food experience goes deeper yet when he is bestowed the honorable task of shooting a boucherie hog.

We've compiled the best of Anthony Bourdain's US trips in The US Files - Volume 1, in which he explores California, New Mexico, Colorado, Texas, and Louisiana. In Los Angeles, CA, Tony heads to Shield's Date Gardens, a date emporium known for their 'date shakes.' Then he's off to San Francisco, CA, home to crunchy hippies, adamant vegetarians, and a large vegan culture. At Pirate Cat Radio, a vegan cafe/radio station, Tony chats with DJ Monkey and samples their famous bacon maple latte, a concoction created using real refined bacon (bacon ground into powder)¿despite Pirate Cat's vegan theme. Off to explore more of the city's flavor, Tony meets his friend Oscar at Tadich Grill, San Francisco's oldest restaurant, to dig into the Hangtown Fry, a combination of oysters, eggs, and bacon, inspired by a man's dying wish for a last meal. Tony visits the Hatch, NM, known for its red and green chilies. Judd Nordyke, mayor of Hatch, takes Tony to breakfast at The Pepper Pot, a local joint where chili farmers fill up before heading out to the fields. With a full stomach and an open mind, Tony and his crew decide to try their hand at something adventurous¿white water rafting. The Canyon Reo Rafting group takes Tony and crew out on the Chama River to tackle some class three rapids. Tony travels to Denver, CO, and Austin, TX, the unsung heroes of the food scene. These cities are full of chefs fighting the good fight, creating heroic food that could compete with New York's finest. Tony dines on rattlesnake sausage, oysters, and rabbit belly from a food truck. In New Orleans, LA, Lolis Elie, award-winning columnist, author, producer, and writer on HBO's Treme, joins Tony to dine at Willie Mae's. They feast on red beans and rice. Then, Tony joins an authentic crawfish boil where he chows down on juicy crawfish.

Whenever a local community opens its arms to immigrants, great things can happen, especially in the world of food when those new ethnic groups bring their culinary traditions to new places. Deep in the American south, there are several of Vietnamese introducing their new homes to Asian tastes. Andrew visits a group of Vietnamese immigrants cooking bahn gio, a rice porridge stuffed with spicy port, black fungus and vegetables steamed in banana leaf, and pizza made with duck blood and offal. In Alabama another Vietnamese community shares their tradition of fermented fish and pork belly. While in Mississippi Andrew meets Kim Wong and his family who started a small factory churning out pork rinds and chicken skins using old world Chinese cooking techniques paired with modern packaging and distribution channels. Tastes of Asia have also migrated to the Midwest. In Minnesota, Hmong people from Laos have established their own thriving markets and restaurants. Andrew samples a bitter bamboo soup and heaping plate of pig intestines that he describes as "livery and a little bit poopy." Dearborn, Michigan, is home to the one of the largest concentrations of Arabs living in the U.S. and they treat Andrew to a post Ramadan feast of stuffed lamb stomach and Lebanese raw meat dishes. In Louisville, Kentucky, Andrew meets a "double" immigrant: Chef Edward Lee, of Korean heritage, born in New York, moved to Kentucky. He cooks up the game he's hunted, including rabbit and venison in an Asian style neck bone soup, along with frogs legs finished with bourbon and fish sauce. Nashville, Tennessee has its own surprising immigrant group - Kurds from the mid-east. Andrew tries his hand at baking Kurdish bread and then joins a Kurdish family for a meal of dumplings and greens that need to be stripped of potentially poisonous toxins before cooking. Andrew finds some surprising traditions in Denver, Colorado, brought by families originally from Mongolia. They've erected a "ger," a traditional hut in their backyard, where they share holiday meals. They invite Andrew to eat Khorkhog, a whole roasted sheep cooked with hot rocks, almost like they do it in Mongolia, served with stomach and lung salad. There are very different cooking styles in Dallas, Texas, within the huge Russian community there. Andrew experiences a Russian banya, or sauna, and then chows down on traditional savory Uzbek pastries and a herring salad. Dallas is also home to eleven thousand Thai immigrants who gather and shop in a handful of specialty stores where you can find water bugs and fermented eggs. Andrew joins a local family for dinner including those bugs chopped with shrimp paste lime, century eggs and Thai chilies and stink beans. One of Andrew's favorite finds is the Indian enclave in Houston, where dessert is a plethora of sweets made of various combos of boiled milk, sugar and syrups. And finally, it's not just the U.S. that boasts thriving immigrant communities. Case in point is Peru, which has incorporated long past influxes from both China and Japan into the fabric of its society and culinary traditions. Nikkei and Chifa cuisines are world famous and Andrew meets a chef who is a master of both. Together they eat the frogfish massaged with Chinese fermented soybeans and Peruvian spices, along with a guinea pig fried Chinese style. In his Nikkei restaurant Chef Tsumara shows how sushi can be married with Japanese flavors and styles, and egg yolk injected with ponzu served with wagyu beef. Andrew suggests everyone look in their own towns for ethnic cuisine and share a meal with the folks who make it possible.