Troy learns how cheese is made during a trip to a dairy farm in Point Reyes, Cal. He then heads to Seattle to sample cheeses made from sheep, cows and goats. In Madison, Wis., he's schooled on the science behind processed cheese and indulges in cheese soup made with beer. And in Los Angeles, he checks out an updated take on mac and cheese.
Chocolaty eats are sampled all over the country. Included: a look at the making of artisan chocolate at Recchiuti Confections in San Francisco; the science behind the cocoa bean is discussed in Seattle; and a lesson on making Mexican mole sauce in Chicago.
A search for the best burger leads to New Haven, Conn., Memphis, Austin and Los Angeles. The host samples deep-fried burgers, meatless burgers and burgers loaded with toppings, and is later surprised to find the burger of his dreams at a sushi joint.
Troy attends Bacon-Palooza in New York City. He also visits the country's oldest bacon smokehouse in Kentucky; meets the inventors of vegetarian Bacon Salt in Seattle; and rides on an all-bacon food truck in Los Angeles.
Fried chicken is the focus. The host samples drumsticks in Charlotte; spicy fried chicken with a Korean twist in New York City; and compares the taste of buttermilk and brine in Memphis. He also visits Purdue University, where scientists test the best-tasting fry oils.