Roger checks out some smoking operations producing bacon, fish and meats.

The taste of the flame still rules outdoor cuisine.

Mo Rocco follows chocolate's path from the rainforest to the candy store.

Trace the journey of the noodle from China, the Arab world and Italy.

We're diving headfirst into glossy oversized cooking tomes.

You'll want to keep a glass of milk - but not water - close at hand.

Whey through the ripe, gooey, and intentionally moldy history of cheese.

Learn all about the cocktail: where it's been and where it's going.

Get an in-depth look at the sandwich, the best thing since sliced bread.

Get a 360 degree look at Thanksgiving, the ultimate food-lover's holiday.

Wintertime means holiday food, so let's loosen our belts and dig in!

From snout to tail, pound for pound, the possibilities of pork are endless.

Up and at 'em early-birds -- Mo explores the history of the morning meal.

Mo Rocca indulges his sweet tooth with all things sugary.

Mo Rocca discovers the history behind NYC's most iconic foods.

Grab your iron skill for some Southern cooking!