
Forking Delicious: 100 Iconic Dishes
Coming down to the wire, what meals are going to make the cut?

Coming down to the wire, what meals are going to make the cut?

You will be surprised by at least ONE of the meals in this episode. Which will it be?

Our panel continues to disagree with each other in this episode... which makes for good TV!

We're halfway through our list, but somehow just getting started!

You may not agree with some meals on this episode, but that's okay, because the panel agrees.

Things get contempous as our panel argues over a dish in the 60s. There is no right or wrong.

What meals rank in the 70s and how are they related to disco? Let's find out!

Things start to heat up as our panel discuss the latest ranked selections.

We're kicking things off with the 90s; not the decade, but the meals!

Jamie is high up in the Italian Alps cooking some great comfort food.

Jamie tracks some fast, fresh and easy recipes, featuring tasty minty pea tortiglioni and gnocchi.

Pat and his buddy Leonard Botello smoke a perfect Central Texas-style beef brisket.

Pat visits Louis Mueller's BBQ to learn the ins and outs of his famous dino beef ribs.

Pat visits Nashville to prepare chef Edgar Victoria's skirt steak tlayuda over live fire.

Pat grills lamb mamna and chicken kebabs with chef Vivek Surti.

Pat Martin travels to a cattle farm in California, to hear the secrets of real Santa Maria barbecue.

Pat Martin visits chef Adam Perry Lang in Los Angeles, where the pair cook Bluefin Tuna collars.

Pat Martin is in the tundra of Minnesota to visit friend Chef Yia Vang, and barbecue a pig's head.

Pat's and his chef friends, Bryan Furman and Dr. Howard Conyers dig deep into pork ribs.

Pat Martin and his pal Bill Darsinos, enjoy the Greek tradition of whole lamb on a spit roast.