FoodNation With Bobby Flay

Celebrity chef Bobby Flay makes his biggest gamble yet when he opens up a new restaurant in Las Vegas, NV. With stiff competition and his reputation on the line, Bobby must go all out to make his Vegas restaurant a hit.

Bobby Flay gets in the holiday mood in New Jersey by touring Ashley Turkey Farms, learning gingerbread house-making tips at Enjou Chocolate and making Italian Strufoli at Scott Cutaneo's restaurant, Le Petit Chateau.

Bobby Flay is in Ipswich, Mass., where he goes clamming and pays a visit to Ipswich Shellfish Co. He then samples bread for fisherman at Virgilio's Bakery and attends an old-fashioned clambake and a fish auction in Gloucester.

In Savannah, Georgia, Bobby Flay visits the Casey House with Chef Joe Randall, the home of local food editor Martha Nesbit, the local market Russo's Seafood and Old Fort Jackson for an oyster roast.

Bobby Flay, a member of the first graduating class of the French Culinary Institute, establishes a culinary scholarship and identifies a promising future chef from the NY public school system.

Chef Bobby Flay takes to the road to explore the greatness of America's food. Traveling the country by bus, he goes coast to coast to sample the culinary diversity that's so unique to the United States.

In Lexington, Kentucky, Bobby Flay pays a visit to Labrot and Graham Distillery for a sample of bourbon. He also stops at Pantry Fresh Market, Emmett's Restaurant, The Liquor Barn and the Keeneland Race Course.

In Lancaster County, Pennsylvania, Bobby Flay visits all the local favorites, including Hammond Pretzel Bakery, AAA Buggy Rides, Stoltzfus Meats, Root's Country Market and Auction and the Historic Strasburg Inn.

Bobby Flay heads down south to Vidalia, Georgia, where he visits Stanley Farms, enjoys the buffet at Chatters Restaurant and makes a stop at the Altama Museum of History to talk with local cooks Anita Estroff and Marcia Suber.

Bobby Flay heads to the Hamptons to visit Ross' North Fork Restaurant, Tom Jurgielewicz's duck farm, Nick and Toni's Restaurant and The Lobster Roll.

In Maryland, Bobby Flay goes crabbing on the eastern shore with Captain Wade Murphy Jr., visits Higgins Crab House, attends a crab feast and learns how to make some crab dishes.

Bobby Flay is in Chesapeake Bay, Maryland, dredging for oysters on the Bay and trying Maryland Beaten Biscuits. Chef Mark Salter shows Bobby how to make his award-winning oyster dish.

Bobby Flay goes fly fishing with Rocky Top Outfitters, enjoys fried chicken and okra at the home of food columnist Olivia Sipe in Townsend, Tenn., and pays a visit to the home of Willadeene Parton.

Bobby Flay checks out the local ethnic foods in Miami Beach with visits to La Esquina de Tejas, Versailles Restaurant, The Strand Restaurant and Norman's in Coral Gables, Fla.

In Philadelphia, Bobby Flay visits one of the oldest farmers markets in the U.S., The Reading Terminal Market. Then he checks out Phillips Mushroom Farms in Kennet Square, Penn.,

Bobby Flay visits the Hunts Point Produce Market in the Bronx. Chef Carlos at Rincon de Espana cooks for Bobby at Bobby's place, Bolo. He takes a subway ride to Sunny Grocery, Lemon Ice King of Corona and La Espiga Bakery.