The Cooking Channel HDTV (Canada) (COOK)

Roger visits outdoor kitchens fueled by wood-burning fires. The Alisal Guest Ranch and Resort in Solvang, California, home to 10,000 acres of land with horses, cattle and a bevy of fiery cooking contraptions, is featured. (Repeat).

Roger visits two Southern California barbecue joints that serve smoked meat specialties on weekends only. (Repeat).

Both traditional and unexpected foods are tasted when Andrew visits Dallas and Fort Worth. Included: cow head roasted underground; a Thai meal made with chicken feet and water bugs; goat meat stew. (Repeat).

Andrew tastes iconic dishes from Nashville during a visit to Music City. Included: hot chicken; dry ribs; and grilled sandhill crane. (Repeat).

Wolfgang Puck eats a smoky sandwich in Los Angeles; Duff Goldman gets barbecue surf and turf in Maryland; and Carla Hall loves smoked wagyu in Washington, D.C. Plus, Bobby Flay shares a can't-miss brisket recipe; and Alton Brown smokes St. Louis-style ribs. (Repeat).

Andrew Zimmern explores the incredibly diverse food scene in California's East Bay area. He samples Chinese dim sum, Indian panipuri, American soul food, and Mexican tacos.

Andrew Zimmern takes a culinary tour of Aruba, where the climate is as warm as the people. He indulges in local favorites like hearty Dutch pea soup, comforting yet elegant seafood cazuela and sweet, buttery cashew cake.

A lounge hidden behind a bookcase; a kitchen sink burger; and more. (New).

The host spotlights five of his favorite sandwiches. Included: an iconic Reuben sandwich in New York City; a sandwich packed with 13 ingredients in San Francisco.

Irish stew and Southern fried chicken are among the comfort foods highlighted by host Andrew Zimmern.

Cube steak is the subject.

Part 1 of two on water examines how it goes from natural sources to kitchens and how it is purified.

A lounge hidden behind a bookcase; a kitchen sink burger; and more. (Repeat).

The host spotlights five of his favorite sandwiches. Included: an iconic Reuben sandwich in New York City; a sandwich packed with 13 ingredients in San Francisco.

Irish stew and Southern fried chicken are among the comfort foods highlighted by host Andrew Zimmern.

The host visits Caliente restaurant in Richmond and tries to tackle the "Stupid Wings" challenge that requires him to down eight jumbo wings drenched in a sauce that's notoriously spicy.

The host visits Long Island and orders a 7-pound seafood feast at the Port Royal Grille in Islip. He also indulges in a 7.5-pound pasta platter at Ciao Baby in Massapequa Park; and a giant sundae featuring 2.5 gallons of gelato topped with hot fudge, caramel and Belgian waffles at the International Delight Café in Bellmore.

A fried-catfish challenge is attempted at the Steak & Catfish Barn in Oklahoma City. The host also indulges in a T-bone steak and fried-onion burgers during his stay in the Sooner State.

Adam attempts to eat a 6-pound "Ultimate Destroyer" sandwich in 45 minutes or less at Papa Bob's Bar-B-Que in Kansas City, Mo.

Roger Mooking is honoring the legendary pitmasters who make some of the best barbecues.

Roger Mooking joins the team at Benton's Smoky Mountain Country Hams, a famous smokehouse shipping nationwide.

Roger visits outdoor kitchens fueled by wood-burning fires. The Alisal Guest Ranch and Resort in Solvang, California, home to 10,000 acres of land with horses, cattle and a bevy of fiery cooking contraptions, is featured. (Repeat).

Roger visits two Southern California barbecue joints that serve smoked meat specialties on weekends only. (Repeat).

Host John Catucci visits three restaurants that serve phenomenal dishes. He samples some of the specialties of Moon Rabbit in Washington, DC, Maker Pizza in Toronto, and Mike's Huli Chicken in Kahuku, Hawaii. (Repeat).

John travels to Noank, Conn. to check New England's tastiest hot lobster roll off his bucket list; John devours a mouth-watering Kamayan feast of crunchy pork belly and chicken adobo in Toronto, Ont. (Repeat).

John visits Louisville to try out some truly authentic Kentucky fried chicken at a world-famous historic location before heading to Boston to dig into the ultimate surf and turf burger topped with a juicy lobster tail. (Repeat).

John dives into the original deep dish pizza in Chicago and learns how to make a mile-high pizza pie. Then in Toronto, he's off to feast on a burger with a sweet pineapple bun and jerk lobster fit for a king. (Repeat).

John digs into some crazy delicious, super-stacked burgers and gargantuan milkshakes in Hamilton; he heads down south for a taste of the ultimate southern comfort food: shrimp and grits in Louisville, Ky. (Repeat).

John heads to the birthplace of North American izakaya in Vancouver, B.C. to experience an authentic Japanese pub feast before traveling to the heart of barbeque country. (Repeat).

Steve helps a grandmother in Stradffordville, Ontario to improve her bakery sales. (Repeat).

Lisa and Cait need some help in developing a product line that will help them earn more and secure the deal on the building. (Repeat).

Ree makes a cowboy lunch with cheeseburger meatloaf; quick ranch potatoes; spicy green beans; and her chocolate Cow Patty cookies that she wraps to grab and go.

Ranch chicken taquitos with sour cream ranch dip; Mexican rice and beans; Southwestern broccoli dippers with cheese sauce; and more.

Ree Drummond says thanks with chocolate on her very own chocolate appreciation day.

Ree Drummond and her team have a casual office-warming party at their new space in town. Included: maple bacon dip with apples and easy Italian cheese sticks.

Michael Symon starts in his hometown of Cleveland, Ohio at his very own restaurant, where he enjoys a pastrami beef rib and gets a special look at his grandfather's recipe for scratch-made spaetzle and spicy sauerkraut.

Chef Michael Symon starts at a custom burger bar in Providence, Rhode Island, where he chooses from over several topping combinations to create his own meaty option. Next, he hits a modern Filipino dinner which makes pork buns in Columbus, Ohio. Finally, in Buffalo, Michael enjoys a roasted onion stuffed with smoked pork and brisket.

In Islip, N.Y., Michael Symon digs into a decadent, 17-layer smokehouse reinvention of lasagna with pork, brisket, bacon, and mac and cheese. Then in Buffalo, a brewpub takes the city's most famous export, buffalo chicken, and stuffs it. (Repeat).

Michael Symon heads to his hometown of Cleveland to visit a brewery that revolutionizes classic pub fare with decadent confit chicken wings in chipotle-maple glaze.

Nicole and Alan scout locations for Greenios and have an investment meeting. Jeanette is ready to pursue her dreams while Randi begins construction on a new part of the restaurant business. Kathleen and Nate share their restaurant plans with her son. (Repeat).

Jeanette leaves Randi to manage a hectic brunch shift on his own. Nate's friends warn him about getting in over his head. Nicole and Alan's prospective investor suggests they hire a professional chef. Jessica feels overworked but can't relinquish control. (Repeat).

James hires a PR manager, much to Jessica's dismay. Jeanette returns from vacation to find Whispers behind schedule. Kathleen reveals that Nate isn't an owner of the restaurant. On the day of the pop-up, Nicole and Chef Edwin have a major disagreement. (Repeat).

Nicole abandons Alan right before the pop-up; Kathleen's new oven breaks before her guests arrive, and Jeanette and Randi take a mini vacation. (Repeat).

Kathleen is behind schedule for the soft open for Lola's Ristorante. Jeanette and Randi throw a party for the newly completed Whispers. Alan takes command of the Greenios pop-up. At Bocadillo Market, James and Jessica host an influencer dinner. (Repeat).

Andrew explores the international flavors of the Bronx, New York.

Andrew Zimmern explores Harlem, a vibrant New York City neighborhood with a diverse cross-section of cultures. He highlights its colorful restaurants offering soul food, Caribbean classics and even the national dish of Senegal. (Repeat).

Both traditional and unexpected foods are tasted when Andrew visits Dallas and Fort Worth. Included: cow head roasted underground; a Thai meal made with chicken feet and water bugs; goat meat stew. (Repeat).

Andrew tastes iconic dishes from Nashville during a visit to Music City. Included: hot chicken; dry ribs; and grilled sandhill crane. (Repeat).

A lounge hidden behind a bookcase; a kitchen sink burger; and more. (Repeat).

The host spotlights five of his favorite sandwiches. Included: an iconic Reuben sandwich in New York City; a sandwich packed with 13 ingredients in San Francisco.

Conclusion. Water is the subject. Included: a microscopic view of water.

Searching for orchard-fresh peaches from local farm stands for use in a variety of recipes.

Both traditional and unexpected foods are tasted when Andrew visits Dallas and Fort Worth. Included: cow head roasted underground; a Thai meal made with chicken feet and water bugs; goat meat stew. (Repeat).

Andrew tastes iconic dishes from Nashville during a visit to Music City. Included: hot chicken; dry ribs; and grilled sandhill crane. (Repeat).

A lounge hidden behind a bookcase; a kitchen sink burger; and more. (Repeat).

The host spotlights five of his favorite sandwiches. Included: an iconic Reuben sandwich in New York City; a sandwich packed with 13 ingredients in San Francisco.

Nicole and Alan scout locations for Greenios and have an investment meeting. Jeanette is ready to pursue her dreams while Randi begins construction on a new part of the restaurant business. Kathleen and Nate share their restaurant plans with her son. (Repeat).

Jeanette leaves Randi to manage a hectic brunch shift on his own. Nate's friends warn him about getting in over his head. Nicole and Alan's prospective investor suggests they hire a professional chef. Jessica feels overworked but can't relinquish control. (Repeat).

James hires a PR manager, much to Jessica's dismay. Jeanette returns from vacation to find Whispers behind schedule. Kathleen reveals that Nate isn't an owner of the restaurant. On the day of the pop-up, Nicole and Chef Edwin have a major disagreement. (Repeat).

Nicole abandons Alan right before the pop-up; Kathleen's new oven breaks before her guests arrive, and Jeanette and Randi take a mini vacation. (Repeat).

Two cake-makers battle it out in an attempt to make one child's dream birthday cake a reality. (Repeat).

Bakers Lindsey and Damion compete to make Avery's flavorful fairyland cake. (Repeat).

Bakers Jane and Sam compete to bring Hannah's pet-centered, medieval cake to life. (Repeat).

Bakers Damion and Kristen compete to create gymnast Paige's gold medal dream cake. (Repeat).

A second-grader loves skateboarding and asks the bakers for a skateboarding skeleton cake. (Repeat).

Chase creates a cake featuring an oversize version of his cat battling a city full of people. (Repeat).

A Mexican-theme party is catered.

One of Mark's employees is getting married and he's asked to cater the wedding, but most of his staff is on the guest list. (Repeat).

A wedding is catered in a 30,000 square-foot furniture store and the team has to transform a dark, dirty loading dock into a workable kitchen. (Repeat).

Mark caters a lavish two-day event at the Niagara Fallsview Casino Resort. The first night features an intimate dinner for 100 high-profile guests, including Andrea Bocelli, Michael Bublé and Paul Anka. (Repeat).

Alex takes over the parking lot at Bristol Farms in Calabasas, California. It's a real "steakout" as the chefs are on the hunt for meat and potatoes.

It's a great day for grocery shoppers at Ralph's in Glendale, as four chefs pay big for those bags. First there's a parking lot burrito battle, and then it's a stakeout that'll make Grandma proud. It all comes down to the last chefs standing. (Repeat).

Jonathan Bennett challenges the chefs to make dishes using ingredients synonymous with the 1970s, but a fondue pot throws the new school chefs for a loop. Then, the competitors take on Japanese soufflé pancakes and their version of chicken Kiev. (Repeat).

Jonathan Bennett has the chefs use beloved foods from 1984 and an Easy-Bake Oven to create elevated dishes. Then, the competitors tackle birria pizza and make different interpretations of baked Alaska. (Repeat).

Cake artists attempt to recreate Lady Gaga's iconic moments in cake form.

Teams of relatives are challenged to recreate The Brady Bunch in cake form.

Cake artists try to recreate RuPaul's fabulousness.

The teams of cake artists literally face the BIGGEST challenge as they try to defy gravity and sculpt edible muscles for their cakealike of Dwayne "The Rock" Johnson. Stuntman Myles Humphus joins the panel to judge the cake creations and pick the winner.

Cake artists try to capture the style of rapper Flavor Flav in cake form.