The Cooking Channel HDTV (Canada) (COOK)

Roger Mooking is letting barbecue pork sandwiches hog the spotlight.

Roger Mooking celebrates the most elaborate, over-the-top smokers and roasters.

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

Andrew travels to Alaska's Copper River Basin in the sixth-season premiere, during which he meets a group of Native Americans who live the traditional life of the Ahtna tribe. While spending time with them, he experiences their everyday world of hunting, trapping and fishing. His trip also finds him trying moose and salmon oil, as well as spearing whitefish, shooting spruce chicken and digging up

Bobby Flay reveals his favorite neighborhood joint for fried chicken, Martha Stewart has a fried feast in Manhattan, and Molly Yeh eats pickles in North Dakota. (Repeat).

Andrew showcases Calabria, a rugged region in the toe of Italy's boot. The area sees a diverse range of ingredients that shine in signature dishes like fileja noodles with goat and parmigiana di melanzane.

Andrew explores the simple yet stunning dishes of Puglia, Italy.

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. (New).

Sausages are sampled across America. Included: sausage cooked in pancakes in Boulder; a bratwurst buffet in Columbus, Ohio.

Desserts are highlighted as Andrew travels around the globe. Included: Boston cream pie; black forest cake from Germany; and maple syrup-laden pouding chomeur in Montreal.

Holiday cocktails.

Avocado-based recipes are featured.

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.

Sausages are sampled across America. Included: sausage cooked in pancakes in Boulder; a bratwurst buffet in Columbus, Ohio.

Desserts are highlighted as Andrew travels around the globe. Included: Boston cream pie; black forest cake from Germany; and maple syrup-laden pouding chomeur in Montreal.

The host heads to Melt Bar & Grilled in Cleveland to take on a 5-pound grilled cheese, which features 13 different kinds of cheese. While there, he also gets a taste of Greek gyros and a spicy sausage sandwich.

Adam Richman travels to Phoenix, Arizona, with pit stops at Los Reyes de la Torta and Alice Cooperstown, before taking on the Ultimate Slider Challenge at Chompie's.

The "Wing King Challenge" at the West End Tavern in Boulder requires the host to consume 50 wings in 30 minutes or less.

Adam Richman heads to San Juan for a taste of Puerto Rican cuisine. While there, he tries to finish a 9-pound sirloin steak in 40 minutes or less at La Vaca Brava.

Roger Mooking looks for various takes on the surf and turf.

Roger Mooking puts the main course aside to cook dishes that top off barbecue meals.

Roger Mooking is letting barbecue pork sandwiches hog the spotlight.

Roger Mooking celebrates the most elaborate, over-the-top smokers and roasters.

John arrives in Portsmouth, New Hampshire, just in time for a taquito stuffed with braised pig's head. John jets off to the East Coast to meet the St. John's, Newfoundland and Labrador, chef making mouth-watering fried rice. (Repeat).

John heads to Boston, Massachusetts, favorite Italian restaurant to try their signature raviolo filled with a whole egg yolk. John spends an unforgettable day in Peggy's Cove, Nova Scotia, to learn the art of the lobster roll from the master of Maritime seafood himself. (Repeat).

John tries out the ultra-tender braised bison cheek in Québec City; and the veggie burger in Tofino. (Repeat).

John heads to San San Diego, California, for a crash course in Chicano cooking. (Repeat).

John jets to Long Beach, CA to explore the art of Filipino Brunch, from eggs to island French toast. Next, John rolls down to New Haven, CT for the Trini bite that bites back at the Bake and Shark. In Niagara-On-The-Lake, ON, John stops by a vineyard owned by two sisters to try their authentic Italian pasta and pizza. (Repeat).

(Repeat).

Steve help out a bakery owner in Danville, Kentucky by convincing her to bake things from scratch. (Repeat).

At Bread and Batter, Tess and Erin struggle with leadership and organization. (Repeat).

Ree Drummond prepares to open a boarding house and road-tests mini bar snacks on the managers. Included: tallgrass toffee, a mashup of candy, chocolate and trail mix; and chocolatey apricots, a simple combo of dried fruit and the good stuff.

Ree Drummond and Ladd cook surf and turf skewers with cajun hollandaise; a romaine wedge salad with loaded ranch dressing; and rummy pineapples and cream.

Ree Drummond is getting ready for two busy days by preparing a variety of make-ahead marvels. For day one, she makes maple sausage breakfast burritos for the guys to eat at a big cattle working and a cobb-wedge salad kit with Thousand Island dressing.

Ree Drummond has been stocking up for four make-ahead meals that are cheap and easy to make. She makes inexpensive slow cooker teriyaki ribs with a quick slaw; Tex-Mex meatballs; BBQ chicken baked potatoes; and a cheesy rigatoni pepper bake.

The guys head to Boise, Idaho, for a house-rubbed 18-ounce beef rib. Next, they go to Minneapolis, Minnesota, for a breakfast pizza fully loaded with toppings and baked upon a Neapolitan crust. Finally, they head to Denver, Colorado, to try a Mexican hamburger, a mashup burrito stuffed with seared ground beef and covered with green chili and chicharrons. (Repeat).

The guys go to Jackson, Wyoming, to feast on a tender pork shank that's breaded and deep-fried. Next, they head to Austin, Texas, for a take on a Pad Thai that's spiced with Thai flavors and served as tacos. Finally, they visit Portland, Oregon, where they discover a burrito made with Vietnamese beef noodle soup. (Repeat).

The guys continue their road trip hunting for unusual food in unlikely places. First up is the Basque Market in Boise, Idaho, where they make a Spanish rice seafood paella. Next, they travel to Austin, Texas, to a Chinese dumpling house called Wu Chow, where they help make chicken bao buns. Finally, in Seattle, Washington, they have paprika-spiced chicken wings. (Repeat).

Making a homemade doughnuts with crispy burnt ends at The Doughnut Lounge in Kansas City. (Repeat).

Host Eddie Jackson invites Double Trouble Philly Cheesesteaks; Houston's Pink Box; and Pit King BBQ to cook their best dishes for a chance to prove they have what it takes to stay at bustling Rosehill Beer Garden.

Host Eddie Jackson challenges three new trucks -- Antojitos BoriNic, Heffernan BBQ and Rosalyn's Hot Chicken --to make their best dish for an opportunity to go head-to-head against his three resident food trucks and earn a spot at Rosehill Beer Garden.

Three food trucks show Eddie Jackson that they have what it takes to succeed.

Host Eddie Jackson invites Rosalyn's Hot Chicken back to Rosehill Beer Garden for a shot at redemption in a tryout with Seoulside Wings and Sloppy Dogg. They must impress Eddie for a chance to go head-to-head against his three resident food trucks.

The four competing chefs must provide a comforting taste of the South with plant-based ingredients to satisfy the judges, as well as two Southern girls with tricky eating preferences. (Repeat).

Andrew dives in to the meat-centric menu of Zagreb, Croatia.

Andrew reveals what makes food in Krakow, Poland, so delicious.

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

Andrew travels to Alaska's Copper River Basin in the sixth-season premiere, during which he meets a group of Native Americans who live the traditional life of the Ahtna tribe. While spending time with them, he experiences their everyday world of hunting, trapping and fishing. His trip also finds him trying moose and salmon oil, as well as spearing whitefish, shooting spruce chicken and digging up

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.

Sausages are sampled across America. Included: sausage cooked in pancakes in Boulder; a bratwurst buffet in Columbus, Ohio.

Host Alton Brown examines the history of the "pocket" pie.

Vanilla is the subject.

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

Andrew travels to Alaska's Copper River Basin in the sixth-season premiere, during which he meets a group of Native Americans who live the traditional life of the Ahtna tribe. While spending time with them, he experiences their everyday world of hunting, trapping and fishing. His trip also finds him trying moose and salmon oil, as well as spearing whitefish, shooting spruce chicken and digging up

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.

Sausages are sampled across America. Included: sausage cooked in pancakes in Boulder; a bratwurst buffet in Columbus, Ohio.

Host Eddie Jackson invites Double Trouble Philly Cheesesteaks; Houston's Pink Box; and Pit King BBQ to cook their best dishes for a chance to prove they have what it takes to stay at bustling Rosehill Beer Garden.

Host Eddie Jackson challenges three new trucks -- Antojitos BoriNic, Heffernan BBQ and Rosalyn's Hot Chicken --to make their best dish for an opportunity to go head-to-head against his three resident food trucks and earn a spot at Rosehill Beer Garden.

Three food trucks show Eddie Jackson that they have what it takes to succeed.

Host Eddie Jackson invites Rosalyn's Hot Chicken back to Rosehill Beer Garden for a shot at redemption in a tryout with Seoulside Wings and Sloppy Dogg. They must impress Eddie for a chance to go head-to-head against his three resident food trucks.

Monja and Adjoa try to incorporate the three boys' very different designs.

Jane and Taylor work to create Leila's dream cake of geodes and peacocks. (Repeat).

Wendy and Ashna work to create Piper's dream cake of unicorns and space. (Repeat).

Jane and Stacey work to create Isabella's spooky dream birthday cake. (Repeat).

Budding actress Tait loves everything about Hollywood and the design for her birthday cake shows it. It will be up to top cake creators Damion and Umie to turn her design into her dream cake, but ultimately the birthday girl will decide. (Repeat).

The ladies must prepare a suitable masterpiece for a kid who dreams of Greek myths and legends.

Mark invites loyal customers to join in celebrating the opening of his restaurant's patio. (Repeat).

A steak cook-off is held. Also: a recipe for truffle risotto.

A beach wedding is catered. Dishes include fried green tomatoes with citrus aioli; and grilled trout with a citrus sauce. (Repeat).

An event at the Inniskillin Winery in Ontario is catered.

Alex Guarnaschelli hosts a bash at Bashas' in Gilbert, AZ, where four competitors are desperately seeking shoppers with seafood for a successful first-round dish. Then they cook up something cheat-worthy before the last chefs standing have to stick it.

The chefs prepare a Mediterranean desert stakeout.

Jonathan Bennett and 1988 pop icon Taylor Dayne turn their memories of the '80s into a unique challenge for the chefs. Then, the competitors create their version of Gigi Hadid's spicy vodka pasta and attempt to serve up a prize-winning beef bourguignon. (Repeat).

Jennie Garth, star of 1993's "90210," helps Jonathan Bennett celebrate all things '90s with a fruity drink and dunkable cookies. Then, it's go small or go home as the chefs tackle trendy tiny foods before two chefs mix things up with chicken and waffles. (Repeat).

Tabitha Brown and her tricky eaters challenge four chefs to deliver gluten-free noodles, a deep-fried dinner and a decadent midnight snack to soothe their "compliplated" souls. (Repeat).

Tabitha Brown loves feeding people, especially at dinner time. Her plant-based diet has never gotten in the way of making a social media-worthy spread, but her latest guests and their aversions to gluten, fruits and vegetables will turn this party into a pressure cooker for the competitors! (Repeat).

Breakfast around the world usually includes bacon, eggs, sausage, and other plant-based diet no-nos, so Tabitha Brown challenges four chefs to satisfy two picky eaters with a low-carb and egg-free breakfast for dinner. (Repeat).

Tabitha Brown tasks the competitors with recreating take-out food classics for a plant-based lifestyle, and they'll have to make some serious substitutions to please the judges, including Tab's husband, Chance. (Repeat).

Tabitha Brown loves to eat her way through a sports game. Her eaters throw a curveball at the chefs by challenging them to prepare ballpark eats that are not fried, have no bread, and do not involve hot dogs. (Repeat).

Andrew spotlights the desert oasis of Palm Springs, CA. The sunny resort city features new and iconic spots serving up eats like grilled rib eye and bone marrow butter, the popular reuben stacker and the classic date milkshake.

Andrew explores the cuisine of Santa Fe, New Mexico.

The apple pie battle isn't as easy as pie when a cornucopia of corn options must be featured in this American classic. Host Lorraine Pascale and judges Alex Guarnaschelli and Daphne Oz belly up to the counter in Round 2, when diner drinks must be served in baked goodies.

Katie Lee Biegel makes comforting Butternut Squash and Kale Lasagna Spirals, Jeff Mauro fries up Bacon and Chive Spaghetti Squash Fritters and Geoffrey Zakarian tries out the official Harry Potter Cookbook. (Repeat).

Alton Brown prepares flattened-meat dishes, including chicken Kiev, turkey piccata and carpaccio.

Scallop dishes are prepared during a trip to Maine.

The apple pie battle isn't as easy as pie when a cornucopia of corn options must be featured in this American classic. Host Lorraine Pascale and judges Alex Guarnaschelli and Daphne Oz belly up to the counter in Round 2, when diner drinks must be served in baked goodies.

Katie Lee Biegel makes comforting Butternut Squash and Kale Lasagna Spirals, Jeff Mauro fries up Bacon and Chive Spaghetti Squash Fritters and Geoffrey Zakarian tries out the official Harry Potter Cookbook. (Repeat).

Tabitha Brown and her tricky eaters challenge four chefs to deliver gluten-free noodles, a deep-fried dinner and a decadent midnight snack to soothe their "compliplated" souls. (Repeat).

Tabitha Brown loves feeding people, especially at dinner time. Her plant-based diet has never gotten in the way of making a social media-worthy spread, but her latest guests and their aversions to gluten, fruits and vegetables will turn this party into a pressure cooker for the competitors! (Repeat).

Breakfast around the world usually includes bacon, eggs, sausage, and other plant-based diet no-nos, so Tabitha Brown challenges four chefs to satisfy two picky eaters with a low-carb and egg-free breakfast for dinner. (Repeat).

Tabitha Brown tasks the competitors with recreating take-out food classics for a plant-based lifestyle, and they'll have to make some serious substitutions to please the judges, including Tab's husband, Chance. (Repeat).

Jordan Andinio is in Memphis exploring its late-night food scene.

Jordan Andino is in Charlotte at Haberdish and learns the secret behind their fried chicken. His next stop is at Duckworth, a former speakeasy.

Jordan Andino travels to Washington, DC, for a truly capital late-night experience. He starts his night with a cheesy pimento burger at EatBar, samples a Hong Kong sweet treat at Tiger Fork and ends at The Passenger for their famous Porchetta Sandwich.

Jordan Andino tries Korean Tacos in Beantown. Later, he tries Lord Hobo's Chicago-style corn dogs.

Jordan Andino travels to Canada's east coast to check out the nightlife in Halifax, Nova Scotia. He starts at The Watch That Ends the Night for one of the best grilled cheese sandwiches he's ever had. Next, he's off to El Chino Snack Bar.

Chef Jordan Andino is in the Sunshine State to check out the late night food scene in Orlando. His first stop is downtown for some delicious Colombian cuisine at Super Rico Colombian Bistro. Then he's off to Dixie Dharma, which offers up Southern food.

There's a barbecue battle in the arena for a shot at $10,000. The competition beefs up in the crossfire round. The Feast of Fire serves up ultimate comfort food to judges Connie DeSousa, Ray Lampe, and Hugh Mangum. (Repeat).

In the Wildfire Round, the chefs must reimagine pantry staples for a shot at a spot in the final round. The Feast of Fire celebrates the flavors of a Hawaiian luau. (Repeat).

Tanya, a Kelowna, BC wedding cake designer, is overwhelmed by the added challenges of running a bakery cafe. She needs Steve to show her how to increase her sales by creating new signature products with fresh local ingredients so she can stop worrying about surviving and spend more time with her young daughter. (Repeat).

Self-taught Felicia needs Steve's help to gain the professional baking skills she didn't learn online. (Repeat).

Andrew Zimmern reminisces about the amazing noodle dishes he has devoured, from Beijing's zha jiang mian to Italy's trofie al pesto and many more in between.

Andrew Zimmern recalls dishes that are original inventions.

The chefs try to snag big carts for big bowls of chili. Then, Alex Guarnaschelli asks the chefs to make breakfast for dinner, and the final two chefs strive for perfection in a single bite that satisfies the judges. (Repeat).

The pressure is on as Alex Guarnaschelli challenges the four chefs to prepare perfect paninis in the parking lot. Then, no one has time to go low and slow to concoct savory stews, and the final two chefs look for the right ingredients for crusted dishes. (Repeat).

Three pork connoisseurs from Arkansas, New York and Washington try their luck in beating an "Iron Chef" in a blind test battle. (Repeat).

Alex and Eric watch as three modernist cuisine experts show what they can do. These chefs from New Jersey, Colorado and South Carolina stretch the boundaries of food in two rounds of intense competition. (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.

Sausages are sampled across America. Included: sausage cooked in pancakes in Boulder; a bratwurst buffet in Columbus, Ohio.

Desserts are highlighted as Andrew travels around the globe. Included: Boston cream pie; black forest cake from Germany; and maple syrup-laden pouding chomeur in Montreal.