Philadelphia is good at starting things, revolutions and new forms of government, as well as culinary uprisings large and small. On Walnut Street, Chuck Hughes discovers Pickled Watermelon and Poutine topped with Fried Eggs.

On New Orleans' Magazine Street, Chuck Hughes tastes a spicy melange of diverse influences. He tries crawfish pie straight from the bayou at Tee Eva's Pralines and Pecans. Then, he gets a lesson in Creole roux at Ignatius.

Food of Memphis, Tenn.;.peanut butter and banana pancakes; soulful barbeque; chess pie; fried catfish.

Chuck tastes it all, including an underappreciated fish that gets its moment to shine in a delicate Pollock stew at Farmer's Table. Chuck also experiences the best sticky buns outside Paris at Standard Baking.

Crazy collision of cultures create all kinds of food trends in San Francisco. Chuck Hughes gets a lesson in gi-normous burritos from Jaime Maldonado. He snacks on decadent pork belly donuts at The Sycamore.

In Alaska, the views are amazing as the food. Chuck Hughes heads to Fourth Avenue to sample traditional Russian dumplings. Chuck goes fishing for salmon and Reuben Gerber pan-sears it with an orange gastrique in the Crow's Nest.