While pizza purists in Brooklyn and Naples insist on classic ingredients, innovative chefs in Japan and beyond are redefining what makes a good pie.

As Dave and Peter Meehan help prep the Chang family's Thanksgiving feast, fellow chefs look back on their most powerful childhood memories of food.

Taco lovers introduce a skeptical David to an explosive array of flavors at LA food trucks, Arab-style taco joints and pop-up restaurant Noma Mexico.

Dave learns the tricks to making Nashville hot chicken, scopes out KFC's China menu and delves into the loaded history of soul food.

Frustrated by New Orleans chefs' stubborn refusal to try new things, Dave heads to immigrant-rich Houston for a taste of spicy Viet-Cajun cuisine.

While Peter explores the many flavors and styles of U.S. barbecue, Dave samples mind-blowing Peking duck, yakitori and Korean barbecue.

Forget fortune cookies and General Tso's chicken: Secret menu items, local delicacies and a lobster volcano reveal the true range of Chinese cuisine.

Time for the ultimate showdown: Italian stuffed pasta vs. Asian dumplings. Will xiaolongbao or tortellini carry the day?