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In I'LL HAVE WHAT PHIL'S HAVING, Rosenthal sets his sights on kitchens both on and off the well-worn gastronomic path, where he meets those who are keeping traditions alive and creating new ones. Viewers travel with him from Hong Kong to Barcelona, from Paris to Tokyo, and from a three-star Michelin restaurant in an Italian palazzo to a Los Angeles bakery training former gang members. Rosenthal is a food enthusiast, but as he was growing up, he was not exposed to any adventurous eating. Rosenthal says, "My mother was not a fantastic cook. Our oven had a setting for 'shoe.' But I've always loved family, food, travel, and humor. That's how I connect with people. I'm not your typical adventurer. So, I'm hoping folks will look at a nebbish like me exploring the world and trying new things and say, 'If that guy can go outside, maybe I can, too.'"

APEX PREDATOR is a new kind of hunting show, one that blends the excitement of hunting with a chance to learn about nature's hunters that came before us. Host Remi Warren does not only go into the wild to be with nature--he becomes it.

Many things have been said about NASCAR Sprint Cup Series driver Kurt Busch - champion, competitor, racer... enigma. There might be one more as well - outlaw. There's much to be learned from Busch's story. He started his Sprint Cup Series journey in 2001, breaking out in 2002 with four victories and more than $6.2 million in total earnings. He scored another four race triumphs the next season, building a mass of energy that pushed him towards the sport's ultimate prize in 2004 - the NASCAR Sprint Cup Series Championship. In 2006, the Las Vegas native moved over to Penske Racing's famous No. 2 Miller Lite Dodge, becoming the heir apparent to Rusty Wallace's Hall of Fame legacy. Kurt Busch was at the top of his game and in line to become the next NASCAR luminary - a time of great personal triumph. "The documentary, which addresses the majority of the 2012 racing season, will give viewers an honest and accurate portrayal through the view of a different lens," said Busch, of the show. "The behind-the-scenes footage will also entertain and educate the SPEED audience about my private and public sides." Since then however, Busch's career has taken a different turn. Plagued by well-documented incidents both on and off the track, he's been forced to re-evaluate his career and rebuild the momentum he once had. "It's that old game that I played when I was a kid out in the desert, we'd find a big dirt mound and it was called, 'King of the Hill,'" said Busch, in Kurt Busch The Outlaw. "And you stood up top and people tried to come up and grab your foot and yank you down. But when you're there, the view is great."

It's gluttonous goodness in this episode; over the top indulgence with Joe Beef chefs Federic Morin and David McMillian's fois gras sandwich, a whiskey tasting Mayhem with Chef Sean Brock at Buffalo Trace in Kentucky and the classic dish Hot Brown served up three ways.

The Pilgrims didn't get their turkey at the store and neither does Steven Rinella. On this special Holiday episode Steve cooks three enticing dishes: Wild Turkey Galantine, Smoked Black Bear Ham, and his take on the traditional Mincemeat Pie. Appetites will run large as Steve makes a special meal for his family and friends.

It is Sean Brock's mission in life to expose the world the regional varieties of Southern cuisine and to erase the misconception that southern cuisine is all the same. In this episode, Sean explores a few of the unique regional cuisines in the South. Sean explores the ever so painful ways of Prince's Hot Chicken. Chef John Currence makes tamales-you read it right...tamales. Tennessee Pastry Chef Lisa Donavan makes a buttermilk pie. Sean and fellow South Carolinians, the Lee Brothers, make deviled crab, before visiting Fishnet's Seafood outside of Charleston to enjoy their more wholesome version "Jesus crabs".

It all began here when Sean Brock went looking for Jimmy Red Corn. That simple journey turned into a lifetime of searching, archiving and reviving lost crops of the South. His partners in crime are the legendary owner and operator of Anson Mills, Glen Roberts, and University of South Carolina professor, David Shields; a trifecta of seed nerds hell-bent on preserving Southern food heritage. In this episode, Sean makes Jimmy Red Corn Grits and a Chestnut Bread and Red Sive bean salad. David Shields visits Sean's R&D lab to experiment with seeds, and to tell the story of the Bradford Watermelon, a near extinct fruit with a delicious and deadly history.

This episode is all about rice and its essential role in Southern cuisine. Sean Brock visits Anson Mills, where Glenn Roberts is blazing a trail to reintroduce the world to the Carolina Rice Kitchen. Carolina Gold rice was once the primary crop in South Carolina and sought after worldwide. Using animation and archival images, a timeline will highlight how the Civil War as well as changes in the agricultural economy caused Carolina Gold to all but disappear. Glenn is the reason for its resurrection and Sean is its biggest champion. In the fields at Anson Mills, Sean and Glen prepare an Appalachian classic, perlou. And in Nashville, Sean makes Hoppin' John and Chef Ed Lee shows Sean how to make Korean BBQ.

This episode focuses on the heavy influence Louisianan cuisine has on Sean Brock. Historian and food-writer John T Edge of the Southern Food Alliance takes Sean to his "favorite place on Earth", Middendorf's Restaurant, where they shave thin slices of catfish into the fryer to create a catfish chip. In the kitchen, Sean makes a gumbo and his version of the catfish chip. Chef Donald Link takes Sean frogging then cooks up a frog dish.

Sean Brock often describes how his family ate growing up this way: "If we were eating, we were eating food from the garden or the basement-it's a way of life." In this episode, Sean shows us what it means to be eating from the basement by exploring and utilizing the preservation techniques that are critical components to southern culture: drying, salt curing, canning, and fermentation.

Many chefs have their first exposure to cooking at a young age. For Sean Brock, who was born and raised in rural Virginia, it was the experience of his family growing their own food that left a deep impression. In this episode, Sean explores his roots, prepares a typical Appalachian dinner, cooks chicken and dumplings with his mom, throws down with chef Joseph Lenn at Blackberry Farms, and learns how to make fried okra and country ham on the farm.

In this episode, Sean Brock highlights both the people and food of the Lowcountry by preparing an epic outdoor feast on his friend's farm. Legendary pit-master Rodney Scott spends the day roasting a whole pig, Steven Satterfield makes Savannah Red Rice, and to finish off the feast, Sean prepares Frogmore stew made from the bounty of the Charleston bay.

The history of southern cuisine is incomplete without understanding how West Africa influenced the cultural heritage and ingredients of America. In this episode, Chef Sean Brock travels to Senegal to meet with friend, Fatimata Ly. Together they explore the markets of Dakar and M'Bour, cook the traditional Sengalese dish Theibou Yapp, and search for the connection to American cuisines through techniques and flavors used by the locals.

While Steven Rinella has had multiple experiences with spot-and-stalk hunting for javelina, in this episode he's shown an entirely new tactic when his buddy Remi Warren demonstrates how to use a predator call to bring the peccaries in at a full run. The results are surprising. After the hunt, the javelinas get turned into a local delicacy, Chorizo de Javelin, with help from an experienced Mexican ranch cook. In addition, Steve and Remi hunt for coyote with the intent of roasting a whole animal. You won't believe your eyes.

Steven Rinella returns to his cherished boyhood stomping grounds in Michigan's Muskegon Marsh to bow-fish for sucker, bowfin, and gar. Along the way, he demonstrates the rich bounty of wild foods that can be found in this freshwater paradise. Featured meals are salt-packed sucker and fried gar.

Steven Rinella heads to a friend's big-country ranch in Northeastern New Mexico to stalk the fastest and most wary big game animal in the US. The Pronghorn Antelope is designed to escape and Steve will need his A-game to get within range of a healthy buck. With impeccable marksmanship, Steve will harvest his game and head to the kitchen to prepare a big pot of Antelope Chile packed full of New Mexico's most famous red or green export.

In this cooking special, Steven Rinella shows his fans some of his favorite preparations for big, bone-in cuts of red meat. Interspersed with highlights from his recent caribou, buffalo, and mule deer hunts, the show features recipes that utilize some of the most underappreciated parts of big game animals. This episode is an attractive and delicious tribute to Steve's gun-to-table ethic.

Steven Rinella returns to his favorite hunting grounds of Sonora, Mexico to hunt for Coues deer during the peak rutting season. Steve sets camp in the high country and spends days glassing for these small and elusive deer while his hunting partner, Remi Warren, tries to stalk one with a bow. To cap off the hunt, Steve cooks a batch of venison ribs braised in a Dutch oven buried beneath the coals.

Steven Rinella ventures out to his hunting and fishing shack on a remote coastline of southeast Alaska's Prince of Wales Island. While hunting bears from a skiff and a canoe, Steve gathers a variety of prime seafood and makes a discovery about his own motivations as a bear hunter.

In this episode, Steven Rinella joins forces with fellow hunter and cook Hank Shaw in the hills of Central California to go after Columbia Blacktail Deer, Wild Pigs, and a handful of small game species that are in season. The end result is a culinary smorgasbord to cap any hunt, anywhere.

Nose to Tail cooking has never been so real. On a spring hunt in Florida Steve got his hands on a wild barred hog and brought him home set on an extravagant meal. In the field Steve demonstrates the best way to break a hog down and bring him home-great butchering and preservation tips are included. After the journey back to Brooklyn, Steve and his good friend, chef Matt Weingarten, cook four preparations from the hog's head, skin, trotters, muscle, and guts.

Steven Rinella and his buddy Ryan Callaghan float a remote river on a moose hunt that results in some of the most dangerous moments in Steve's life as a hunter. The two hunters travel far from civilization in a raft to search for the massive moose that call the area home.

Steve gets brutalized by bad weather and fierce competition during a late-season central Montana elk hunt. Guided only by waypoints shared by a buddy of his, Steve encounters plenty of elk but is plagued by other hunters at every turn - leaving Steve with a tough, ethical decision that hunters sometimes face: to pursue or not to pursue?

Steven Rinella and his buddy Ryan Callaghan, a British Columbia guide, hike into the steep backcountry of northern British Columbia in search of grizzlies. This alpine adventure includes some intense and up-close bear action - almost too close.

Steven Rinella and his buddy Doug Duren give comedians Joe Rogan and Bryan Callen their first taste of Midwest deer hunting culture by sitting in freezing ground blinds on opening day in Wisconsin. The biggest challenge isn't the cold, it's the temptation to shoot a young, immature buck on Doug's well-managed farmland. It just wouldn't be a trip to the Duren Family Farm without a little trapping and duck hunting thrown in, rounding out the larder for a big wild game feast.