Season 2, Episode 2

Tex-Mex to the Max

Mark Anderson and Ryan Fey pay a visit to The Original Ninfa's on Navigation, a smokin' hot Tex-Mex joint in Houston, Texas, that's home to the very first fajita served in America. They agree this sizzling showstopper is worth its weight in gold. At Moo and Brew in Charlotte, N.C., a burger throwdown finds the pair eating delicious burgers and making their very own burger surprise that earns a spot on the menu. Completing the comfort food trifecta in Miami, Fla., the guys hit up Azucar Ice Cream Company, a one-of-a-kind ice cream shop in Little Havana that's serving up mouth-watering rum-soaked cake topped with homemade Cuban ice cream.

Saturday
Jul 21
8pm | 7c
Season 2, Episode 1

Ooey, Gooey Goodness

Mark Anderson and Ryan Fey meet up with celebrity chef Eddie Jackson at his eclectic eatery, The Rosehill Beer Garden in Cypress, Texas, to fry up The Morning After Burger. Even though the guys are burger veterans, they can't believe the flavor explosion of this colossal, four-meat creation with a secret beef ingredient. At Bacchanalia, a family-run Italian restaurant in Chicago, they're welcomed into the family kitchen, where they help make a creamy, impossibly cheesy lasagna and tiramisu crafted with love. Heading south, Mark and Ryan check out The Turnhouse Grille in Charlotte, N.C., for perfect pork chops and a sinful apple bread pudding that's off-the-charts amazing.

Saturday
Jul 21
8:30pm | 7:30c
Season 2, Episode 2

Tex-Mex to the Max

Mark Anderson and Ryan Fey pay a visit to The Original Ninfa's on Navigation, a smokin' hot Tex-Mex joint in Houston, Texas, that's home to the very first fajita served in America. They agree this sizzling showstopper is worth its weight in gold. At Moo and Brew in Charlotte, N.C., a burger throwdown finds the pair eating delicious burgers and making their very own burger surprise that earns a spot on the menu. Completing the comfort food trifecta in Miami, Fla., the guys hit up Azucar Ice Cream Company, a one-of-a-kind ice cream shop in Little Havana that's serving up mouth-watering rum-soaked cake topped with homemade Cuban ice cream.

Sunday
Jul 22
3am | 2c
Season 2, Episode 1

Ooey, Gooey Goodness

Mark Anderson and Ryan Fey meet up with celebrity chef Eddie Jackson at his eclectic eatery, The Rosehill Beer Garden in Cypress, Texas, to fry up The Morning After Burger. Even though the guys are burger veterans, they can't believe the flavor explosion of this colossal, four-meat creation with a secret beef ingredient. At Bacchanalia, a family-run Italian restaurant in Chicago, they're welcomed into the family kitchen, where they help make a creamy, impossibly cheesy lasagna and tiramisu crafted with love. Heading south, Mark and Ryan check out The Turnhouse Grille in Charlotte, N.C., for perfect pork chops and a sinful apple bread pudding that's off-the-charts amazing.

Sunday
Jul 22
3:30am | 2:30c
Season 2, Episode 3

More Cheese, Please

Mark Anderson and Ryan Fey stop by Ajumama -- a funky food truck in Columbus, Ohio -- to grill up a top-secret cheesesteak with a Korean twist. A sweet and flaky dumpling that is out-of-this-world incredible is also on tap. At Betty's Pie Whole in Encinitas, Calif., the guys go belly-up for Mama Joe's Meatball Pie -- a savory dish with a pizza dough crust that puts all other pie crusts to shame. Still hungry, they pay a visit to Chicken and Farm Shop in Chicago where they go nuts for an eye-opening fried chicken sandwich locals claim is the best chicken sandwich bar-none.

Saturday
Jul 28
8pm | 7c
Season 2, Episode 5

All American Eats

Mark Anderson and Ryan Fey dig in at the Yolk in Rock Hill, S.C., where they're blown away by the smoky, salty and very porky flavors packed into each bite of their delectable grits. On a visit to Brown Bag Deli in Columbus, Ohio, they destroy a brisket sandwich that leaves them speechless before moving on to a decadent bowl of loaded potato soup covered in the thickest layer of cheese ever to grace the top of a soup bowl. And at the Ms. Cheezius food truck in Miami, the guys are pumped to help turn the comfort classic s'mores into something so much more!

Saturday
Jul 28
8:30pm | 7:30c
Season 2, Episode 3

More Cheese, Please

Mark Anderson and Ryan Fey stop by Ajumama -- a funky food truck in Columbus, Ohio -- to grill up a top-secret cheesesteak with a Korean twist. A sweet and flaky dumpling that is out-of-this-world incredible is also on tap. At Betty's Pie Whole in Encinitas, Calif., the guys go belly-up for Mama Joe's Meatball Pie -- a savory dish with a pizza dough crust that puts all other pie crusts to shame. Still hungry, they pay a visit to Chicken and Farm Shop in Chicago where they go nuts for an eye-opening fried chicken sandwich locals claim is the best chicken sandwich bar-none.

Sunday
Jul 29
3am | 2c
Season 2, Episode 5

All American Eats

Mark Anderson and Ryan Fey dig in at the Yolk in Rock Hill, S.C., where they're blown away by the smoky, salty and very porky flavors packed into each bite of their delectable grits. On a visit to Brown Bag Deli in Columbus, Ohio, they destroy a brisket sandwich that leaves them speechless before moving on to a decadent bowl of loaded potato soup covered in the thickest layer of cheese ever to grace the top of a soup bowl. And at the Ms. Cheezius food truck in Miami, the guys are pumped to help turn the comfort classic s'mores into something so much more!

Sunday
Jul 29
3:30am | 2:30c
Season 2, Episode 4

Bacon On Top

Mark Anderson and Ryan Fey roll into San Diego, Calif., and head straight to chocolate bar and bistro Eclipse for a one-of-a-kind creation the likes of which they've never seen -- the Egg and Bacon Cinnaroll. In Chicago, the guys visit OiiStarr, where they savor a bowl of their crazy popular Spicy Garlic Shoyu Ramen with a side of the best Asian buns the Windy City has to offer. In Miami, Mark and Ryan are treated like VIPs when they're granted access to a super-secret menu item at a Cuban bistro -- a deep-fried mother of a dish that mere mortals can only dream of finishing.

Saturday
Aug 4
8pm | 7c
Season 2, Episode 6

A Symphony of Sauces

Mark Anderson and Ryan Fey help make the most coveted dish in the state of Ohio -- perfectly fried veal schnitzel smothered in scrumptious brown gravy -- while visiting Schmidt's Sausage Haus in Columbus. The guys ascend to taco heaven after eating a one-of-a-kind Al Pastor Taco with super juicy chicken and all the fixins at Puesto in La Jolla, Calif. Still on the prowl, they make a stop at Pondicheri -- a cutting-edge Indian restaurant in Houston, Texas -- where the Chickpea Masala Fried Chicken is worthy of a spot on the must-eat bucket list of even the most discerning palate.

Saturday
Aug 4
8:30pm | 7:30c
Season 2, Episode 4

Bacon On Top

Mark Anderson and Ryan Fey roll into San Diego, Calif., and head straight to chocolate bar and bistro Eclipse for a one-of-a-kind creation the likes of which they've never seen -- the Egg and Bacon Cinnaroll. In Chicago, the guys visit OiiStarr, where they savor a bowl of their crazy popular Spicy Garlic Shoyu Ramen with a side of the best Asian buns the Windy City has to offer. In Miami, Mark and Ryan are treated like VIPs when they're granted access to a super-secret menu item at a Cuban bistro -- a deep-fried mother of a dish that mere mortals can only dream of finishing.

Sunday
Aug 5
3am | 2c
Season 2, Episode 6

A Symphony of Sauces

Mark Anderson and Ryan Fey help make the most coveted dish in the state of Ohio -- perfectly fried veal schnitzel smothered in scrumptious brown gravy -- while visiting Schmidt's Sausage Haus in Columbus. The guys ascend to taco heaven after eating a one-of-a-kind Al Pastor Taco with super juicy chicken and all the fixins at Puesto in La Jolla, Calif. Still on the prowl, they make a stop at Pondicheri -- a cutting-edge Indian restaurant in Houston, Texas -- where the Chickpea Masala Fried Chicken is worthy of a spot on the must-eat bucket list of even the most discerning palate.

Sunday
Aug 5
3:30am | 2:30c

About the Hosts

Mark Anderson and Ryan Fey

Best friends for more than 20 years, Mark and Fey worked by day as advertising executives when they started cooking together for dinner parties and casual barbecues. As the hungry crowds grew, they were able to turn their passion for making crave-worthy weekend eats into becoming guest executive chefs appearing throughout the Los Angeles restaurant scene planning sold-out pop-up menus.