Monday 10 pm | 9c
All-New Episodes Tues, June 21 at 9pm | 8c
Wed 9pm | 8c
Hotel Tipping Etiquette 01:48
Tour South Africa 02:33
$10,000 Discover America Sweepstakes
Charleston Travel Guide
Cameraman Scott Sans records Adam and Victor "Goat" Lafayette harvesting oysters.
Goat tells Adam what details to look for in selecting oysters
Bowen's Island Restaurant owner, Robert Barber, shows Adam how Frogmore Stew is made.
Adam and Robert sample the stew and seafood platter.
Customers flood Hominy Grill for breakfast, lunch and dinner.
Adam adds a few drops of the Hominy Grill special sauce before digging into a tasting menu with owner, Robert Stehling.
Adam listens to the sizzle of the chicken frying for the Big Nasty Biscuit at Hominy Grill.
Adams talks to local and out-of-town customers at Hominy Grill to get their take on the delicious food.
At Bushido Japanese Restaurant, Adam learns about the preparation for spicy hand rolls from sushi chef Rallee Balagtas.
Sushi chef Rallee Balagtas assembles spicy hand rolls.
The assembly process and ingredients of spicy sushi rolls.
Before the challenge, the fabulous makeup stylist Angela Collins applies final touches to Adam.
Ten spicy sushi rolls are presented for the challenge at Bushido.
Some diners stand on their chairs to get a clearer view of Adam as he works his way through the spicy sushi rolls.
Adam Visits the Marketplace 03:04
The Sushi Tuna Roll Challenge 01:44
Charleston's Frogmore Stew 02:33
8am | 7c
8:30amam | 7:30amc
Chi Toy Town
9am | 8c
9:30amam | 8:30amc
Finding Big Foot
10am | 9c
10:30amam | 9:30amc
Man v. Food
11am | 10c
11:30amam | 10:30amc
12pm | 11c
12:30pm | 11:30amc
1pm | 12c
1:30pm | 12:30c
2pm | 1c
Hawaii's Big Island: Eyeballs and Abalone
3pm | 2c
4pm | 3c
5pm | 4c
Guatemala: Balls, Brains & Bull's Eyes
6pm | 5c
Toronto: Horse Heart and Flipper Pie
7pm | 6c
8pm | 7c
Amsterdam: Squealing Eels & Stroopwafels
9pm | 8c
10pm | 9c
11pm | 10c
12am | 11c
1am | 12c
2am | 1c
3am | 2c
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