
FoodNation With Bobby Flay
Dungeness crabs; seafood processing plant; sourdough bread; Chinatown.

Dungeness crabs; seafood processing plant; sourdough bread; Chinatown.

A visit to Boston includes stops at the fish processing labs at Legal Seafood and the Kingfish Hall.

Tailgating during an Eagles game in Philadelphia includes barbecue baby back ribs.

Hunts Point Terminal Produce Co-op; Chef Carlos at Rincon.

Philadelphia; farmer's market; mushroom farm.

Ethnic foods of Florida.

Fried chicken and okra; Smokin' Joe's BBQ.

Dredging for oysters; biscuits; oyster recipes.

Crab.

North Fork restaurant; Palmer vineyards; bonac chowder; Lobster Roll restaurant.

Vidalia, Ga.; onion and carrot fields; Chatter's Restaurant; Altama Museum of History.

Hammond Pretzel Bakery; AAA Buggy Rides; Stolzfus Meats; Root's Country Market and Auction.

Sampling bourbon at a distillery in Kentucky; the Liquor Barn restaurant.

Bobby Flay takes to the road to explore the greatness of America's food.

Chef Bobby Flay, a member of the first graduating class of the French Culinary Institute.

The Casey House, Russo's Seafood and Old Fort Jackson in Savannah, Ga.

Ipswich Shellfish Co. in Ipswich, Mass.; old-fashioned clambake.

A tour of Ashley's Turkey Farms in Flanders, N.J.; gingerbread house tips.

Bobby hits the culinary jackpot on a tour of Las Vegas.

Bobby Flay makes an Italian brunch; breakfast pizza; dandelion salad; graffe; campari sanguinea.