The History Channel

After three years on the road, host Brian Unger is taking a different look at just how our states got their shapes. We'll hear about the unique American values that have made this country what it is today, and travel from coast to coast and everywhere in between. Along the way, Brian reveals that just as we shaped the map, it has shaped us.

Frank goes wild in Joe's garage. It's packed with vintage motorcycles and while Frank scores deal after deal, Mike's efforts sputter and stall. With his family hit hard by the recession, a prolific collector is eager to sell. The guys scour building after building but sometimes one man's junk is just junk. While Frank gets ready to go to his high school reunion and show off his restored Plymouth, Mike and Danielle visit a Virginia property that turns out to be a mega-pick. With jam-packed buildings and trailers, Bill's sprawling collection features Odd Fellows relics and a vintage guitar that may be worth a fortune.

If you're a fan of alcohol and tobacco, then this is the show for you. Our cast of comedians will get you hooked on the illicit habits, weird addictions, and freaky sexual peccadilloes enjoyed by some of history's biggest figures. Discover which drug gave Freud unprincipled pleasure, whether Churchill was ever sober, and what kind of wood the table in Catherine the Great's secret sex lair was made out of. Hint: It wasn't teak.

From the gelato of Italy, to the French Pot process of the 1800s, to the numerous assortments of frozen delights being served up today, learn the history of this delicious dessert. Visit factories at Dreyer's, TCBY and the Joy Cone Company where ice cream, frozen yogurt, and the cone, roll off the assembly line. Get the scoop on how Ben & Jerry's come up with their crazy ideas and watch as one of their madcap inventors creates a new flavor, just for us.

They crunch; they ooze; they crackle; they pop--mmmmm, yeah! Soft drinks, donuts, meat snacks, popcorn, and gum. What's your weakness? From the handmade treats of the earliest civilizations to hi-tech mass production, these snacks are borne of man's need to feed his cravings. Join us for an hour-long tasty treat as we examine the history of snackfoods and check out how they are made today.

Welcome to the world of sizzling hot oil. First, it's a trip to the fair to discover the secrets behind fried classics such as funnel cakes and churros. And how about some deep fried treats such as frogs legs, and Twinkies and Coke? At Mickey's Diner in St. Paul, Minnesota, get schooled in the tricks of the fried food trade from a master short order cook. See what goes into forging the classic cast iron frying pan, supplying deep fryers for American restaurants, and producing billions of pounds of cooking oil. At Kentucky's World Chicken Festival, witness the world's largest stainless steel frying pan fry up to six hundred chicken quarters at a time. Find out what makes international favorites like British fish and chips, Japanese tempura, and Chinese stir-fry so tasty. Cooking oil is now being deployed as a fuel. Marvel at how San Francisco fire trucks are fueling up on the city's used cooking oil.

The US has become the culture of BIG--just look at the importance of size and how it has been infused into the lifestyle we choose to live, whether it's our homes, our appliances such as large screen TVs or even eccentric stretch limos. But big has also affected what we eat. This episode explores America's growing obsession with plus-sized meals and how we cook them! Discover the largest everyday offerings of gargantuan portions--from the biggest stacked burger in the world (at almost 250 pounds), a plus-sized Sicilian pizza that feeds almost 75 people, a 72-ounce steak no real cowboy can resist, and the seven-pound hot dog that's too big for a bun. Top it all off with a giant cupcake, humongous cinnamon roll or a five pound gummy bear... and chase it down with a monster bottle of beer that holds over 101 ounces of brew.

A bird roasted to perfection, a steaming plates of succulent sides, a kaleidoscope of colorful holiday sweets...nothing quite announces the holiday season like food. Join us as we take a festive look at America's most delicious holiday foods. Among American's favorite trimmings are bread stuffing, candied yams and cranberry sauce--first introduced in 1864 when General Ulysses S. Grant ordered it served to the troops during the siege of Petersburg. We'll also take a look back at America's obsession with the sweeter side of the holidays, from gingerbread to candy canes. Learn why the dreaded fruitcake--an invention dating back to Roman times--was once against the law! New trends in holiday feasting are always a hit, from a deep fried turkey born out of the Bayou of Louisiana, to the ever-humorous, and delicious, Turducken: a chicken stuffed inside a duck inside a turkey.

Mike dives into an amazing Michigan collection but Frank seems to have lost his picking mojo. The guys visit an incredible Wisconsin property that features a reconstituted vintage town. And, the only thing better than Ted's quirky small town gas station is his one-of-a-kind home where everything is for sale. Frank senses engine trouble with the van while Mike ignores the signs and ends up on his hands and knees.

With the mission at a standstill, boss man Tim Evans leads the Bama boys on a journey up the perilous Cuyuni River in a last-ditch effort to rescue their 24-ton excavator and save their fortune.

It s week three and logging country is falling apart. In the swamp, Shelby must rely on niece Stephanie and cousin Belinda to do his dirty work. At Rygaard, the rigging guys formulate a plan to get rid of DJ. In Alaska, wild man Joe Linderborg takes it out on a choker-setter, and in Florida, James must cope with his dad s health issues while also leading his crew.

Informational programming.

Informational programming.

Informational programming.

Informational programming.

Informational programming.

Informational programming.

In a survey of early American abodes, our journey begins in New England with the post and beam timber frame, continues to the Southeast with the "log house", onto the "sod house" of the Great Plains, and finally ends in the Southwest with the "adobe home". The beauty of the land, authentic reconstruction of the houses, and the lifestyles of the pioneers are woven together with expert commentary, allowing the viewer to connect with early settlers and hear the stories of what makes a house a home.

Our basic need and desire for food has made the supermarket one of the great success stories of modern retailing. Making customers' visits to the market as efficient as possible has led to many technological advancements such as bar coding and a scale that recognizes the type of produce placed on it. We'll explore the psychology of the supermarket including store layout, lighting, music and aromas that trigger the appetite. With a growing percentage of the public interested in eating healthier foods, organic grocers are carving out an increasingly large niche. These are just a few of the items worth checking out in this appetizing hour.

From the gelato of Italy, to the French Pot process of the 1800s, to the numerous assortments of frozen delights being served up today, learn the history of this delicious dessert. Visit factories at Dreyer's, TCBY and the Joy Cone Company where ice cream, frozen yogurt, and the cone, roll off the assembly line. Get the scoop on how Ben & Jerry's come up with their crazy ideas and watch as one of their madcap inventors creates a new flavor, just for us.

They crunch; they ooze; they crackle; they pop--mmmmm, yeah! Soft drinks, donuts, meat snacks, popcorn, and gum. What's your weakness? From the handmade treats of the earliest civilizations to hi-tech mass production, these snacks are borne of man's need to feed his cravings. Join us for an hour-long tasty treat as we examine the history of snackfoods and check out how they are made today.

Welcome to the world of sizzling hot oil. First, it's a trip to the fair to discover the secrets behind fried classics such as funnel cakes and churros. And how about some deep fried treats such as frogs legs, and Twinkies and Coke? At Mickey's Diner in St. Paul, Minnesota, get schooled in the tricks of the fried food trade from a master short order cook. See what goes into forging the classic cast iron frying pan, supplying deep fryers for American restaurants, and producing billions of pounds of cooking oil. At Kentucky's World Chicken Festival, witness the world's largest stainless steel frying pan fry up to six hundred chicken quarters at a time. Find out what makes international favorites like British fish and chips, Japanese tempura, and Chinese stir-fry so tasty. Cooking oil is now being deployed as a fuel. Marvel at how San Francisco fire trucks are fueling up on the city's used cooking oil.

The US has become the culture of BIG--just look at the importance of size and how it has been infused into the lifestyle we choose to live, whether it's our homes, our appliances such as large screen TVs or even eccentric stretch limos. But big has also affected what we eat. This episode explores America's growing obsession with plus-sized meals and how we cook them! Discover the largest everyday offerings of gargantuan portions--from the biggest stacked burger in the world (at almost 250 pounds), a plus-sized Sicilian pizza that feeds almost 75 people, a 72-ounce steak no real cowboy can resist, and the seven-pound hot dog that's too big for a bun. Top it all off with a giant cupcake, humongous cinnamon roll or a five pound gummy bear... and chase it down with a monster bottle of beer that holds over 101 ounces of brew.