Food(ography)

From whole baby lambs roasted on a spit in Williamsburg to luxury barbecue parties in L.A., outdoor cooking and dining is more popular than ever.

The food truck is quickly becoming a career path for trained chefs and passionate foodies alike.

Mo Rocca discovers the ripe, gooey and moldy history of cheese. He meets some of the eccentric and passionate artisans who churn milk into the rich and varied delicacy that can be served as any course of any meal.

Some things are better in the South -- especially the food. From the Lee Brothers' boiled peanuts to Dean Corbett's fried green tomatoes, Mo Rocca finds new twists on old favorites and reveals the lore behind classic comfort food.

From the first cookbook Apicius to Julia Child's French cuisine masterpiece, Mo Rocca dives headfirst into the glossy, oversized tomes spread across your kitchen table.

Learn exactly what makes those habanero peppers so much hotter than the rest, discover the hottest wings in NYC, and snack on some crunchy Korean kimchee at Good Fork. Aarón Sanchez will take us south of the border.

Up and at 'em early-birds! From the nutritious to the delicious, Mo Rocca explores the history of the morning meal. He gets dim sum at Chinatown Brasserie, a Sunday Smorgasbord at Aquavit and experiences breakfast of the future.

Mo Rocca meets handmade noodle makers from Italian, Chinese and Japanese traditions, tours the D. Maldari & Sons pasta die factory in Brooklyn, dines with American pasta royalty and follows the noodle down the road less traveled.

Mo Rocca gets up to speed on the history of the cocktail, discovers who's leading it into the future and how to mix up some modern drinks with unusual ingredients.

Mo Rocca piles his plate high with the best cuts from the Meat Hook butcher shop and goes for some Pig's Feet Wasabi Griddle Cakes and Pork Shoulder with Chef Edward Lee.

Mo Rocca takes an in-depth look at the sandwich, or the greatest thing since sliced bread.

From bagels to egg creams, Mo Rocca discovers the history behind New York City's most iconic foods.

The safest bets in Vegas are the superstar chefs and cutting-edge cuisine. Mo Rocca rolls the dice at classic Strip eateries like Golden Steer and The Bootlegger, drops in on Scott Conant and antes up for a buffet brunch.

Mo Rocca wines and dines his way through the past, present and future of restaurants from the ancient Romans to modern haute cuisine.

Mo Rocca learns to make a 30-second chocolate cake, meets celebrity food stylist Susan Spungen and tries meatloaf cupcakes with mashed potato frosting.

Mo Rocca saves room for the best sweet and savory pies in the country. He discovers how an east coast pie shop earned their cult-like following and gets out of his comfort zone in Minneapolis.

Mo Rocca finds spicy seafood, locally raised beef and more regional cuisine in Hawaii. He also reveals the stories, history and passion behind each dish.

Mo Rocca takes a close-up of L.A.'s diverse and hip food scene. He meets a top private chef to the stars, samples exotic flavors at a West Coast strip mall and discovers the best fish tacos in town.

When it comes to seafood we want it all, so Mo Rocca casts a very wide net. He sets a course for Portland, ME, for pierced cod tongue, samples sushi in New York and encounters the weirdly wonderful geoduck.

New Orleans serves up its history one plate at a time. Mo Rocca shucks his first oyster at Casamento's, learns the secret to making the perfect po' boy at Parkway, and samples some fancy drinks at the swanky Sazerac.

Mo Rocca learns how to dress up fast food with a few easy tricks, grabs some grub at L.A.'s oldest dive bar, meets casserole queen Emily Farris and finds the 99 Cent Chef for a delicious make-at-home meal.

Mo Rocco follows chocolate's path from the depths of the rainforest to the back rooms of master chocolatiers.

Mo Rocca chills out in the city of peace, love and organic, locally-sourced cuisine. He tries hearth-cooked lamb, cherry duck fat ice cream, authentic Mission burritos and a cartful of Chinatown dim sum.

Mo Rocca explores how websites, bloggers and social networks are changing our culinary mainframe. He meets internet sensation Hungry Girl, shakes up cocktails with viral vixens and hangs with molecular gastro-girl Salty Seattle.

Mo Rocca digs into Anthony Pucciarello's Feast of the Seven Fishes, Norma Jean Darden's Hoppin' John and some Lobster Yee Main to celebrate Chinese New Year. Plus, save some room for the King Cake at LudoBites.