The Cooking Channel HDTV (Canada) (COOK)

Andrew travels to Amsterdam for unique reinventions of traditional Dutch recipes. Included: invasive goose krokets; insect-filled nuggets; smoked local eel; hollow pig head. (Repeat).

Andrew discovers tastes and traditions thousands of generations old during his trip to Oaxaca, Mexico, which is considered the country's culinary capital. Included: winged ants; grilled intestines; grasshoppers; and dried beef hearts. (Repeat).

Food Network's culinary talent takes on America's two biggest food obsessions -- pizza and burgers. From classics, like Alex Guarnaschelli's tomato pie in Connecticut and Anne Burell's Chicago favorite, to amazing combos, like Alton Brown's Crab Rangoon Pizza or Duff Goldman's own custom creation, this is the definitive guide to comfort food. Plus, Bobby Flay shares his world-famous burger recipe,

Alton Brown prepares homemade doughnuts.

Wonton skin is the main ingredient as Alton Brown prepares various dishes with the versatile Chinese pasta.

Chocolate is spotlighted.

Gerald P. Hobbs and Rusty enjoy a bowl of chili as they talk about its mythology. Later on, the two grind up their own chili powder. (Repeat).

Eddie Jackson shows off a full day of Thanksgiving eats, including homemade pies, irresistible sides and, of course, turkey.

Eddie Jackson explores a world of flavors and an all-time favorite: Asian cuisine. Whether sweet or spicy, classics or fusions, there's always something new to try when it comes to Asian sensations. (Repeat).

Featuring the best bites around to satisfy campus cravings. (Repeat).

The most over-the-top dishes are featured. (Repeat).

A visit to New York City's Red Hook Lobster Pound. Also, Yolk's in Vancouver, Kargi Gogo in Portland, and Seattle's famous Nosh Truck. (Repeat).

Street foods from Fins oon the Hoof in San Francisco, CA; Mainely Burgers in Portland, Maine; Funguyz in Seattle, WA, and the Hey PB&J truck in Denver, CO. (Repeat).

Dougie Dog Diner in British Columbia; Taim Mobile in New York City; Fugu Truck in Boston; Camion Au Pied De Cuchon in Montreal, Quebec. (Repeat).

Visiting food trucks in California, Quebec, and Boston. (Repeat).

Frankie's Fettuccini truck in Ontario; Ohio's "That Food Truck"; the Quiero Arepas truck in Denver; Adam's Grub Truck in California. (Repeat).

The Spartan Pizza trailer in Texas; the St. Viateur Bagel truck in Quebec; California's Garden Creamery truck; the Paddy Wagon truck in Ohio. (Repeat).

A visit to the Urban Smoke truck in Toronto, Ontario; the Chaud Dogs truck in Quebec; The Coop trailer in Columbus, OH. (Repeat).

Noah Cappe visits the Alaska State Fair. He tries some local fresh seafood and state secrets, including the Sasquatch Sandwich. (Repeat).

Noah Cappe visits the Circleville Pumpkin Show in Ohio, where pumpkin stars in both savory and sweet treats. (Repeat).

At the Great American Foodie Fest in Las Vegas, Noah Cappe goes crazy for an ube funnel cake and the tamago burger. Then, he's off to a New England fall classic, the Topsfield Fair in Massachusetts. (Repeat).

Noah Cappe packs his breath mints and heads to the South Florida Garlic Festival in Delray Beach, Fla., where the stinking rose makes an appearance in fair foods like the Claw Cake Burger and Mojo Pork Pockets.

Noah Cappe arrives in the California desert for a date with deliciousness at the Riverside County Fair and National Date Festival. Included: hot and spicy treats like the Fire Fingers Kartwheel and the Sonoran Fire Dog. (Repeat).

Noah Cappe travels back in time at the Texas Renaissance Festival, where the medieval-inspired meals range from the Sir Francis Fry Dog to the Crown Jewel. Then, it's over to Plant City, Fla., where Noah chows down on some berry delicious carnival treats at the Florida Strawberry Festival. Strawberries even make a surprise appearance in some savory treats like the Sweet Brisket Taco and the Spicy

Noah Cappe visits the Greater Gulf State Fair in Mobile, Alabama. Included: the Dirty Bird turkey leg; and a ride on a crazy midway mashup, The Mothership.

Andrew celebrates the best of Cincinnati cuisine, like pork schnitzel. (Repeat).

A gastronomical exploration of Oklahoma City, featuring some prime T-bone steaks; burger patties; and more.

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.

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.

Roger Mooking meets San Francisco-based chef Thomas McNaughton at a farm in Healdsburg, Calif., for a live-fire feast of epic proportions. They affix a whole pig to a metal cross to cook over hot coals for several hours. (Repeat).

Roger Mooking looks for the most radical barbecue rigs. He starts at The Pit Room in Houston, Texas, where special events call for a custom-built trailer that can cook up to 600 pounds of meat. Roger helps load up six whole goats for tacos. (Repeat).

Roger heads to the Lone Star State to meet a family that specializes in two fiery traditions: Texas barbecue and Mexican barbacoa. Pitmaster Adrian Davila of Davila's BBQ shows Roger their massive smoker and shares the secrets to their legendary brisket and spicy beef sausage. (Repeat).

Roger Mooking knows that it's not just the small towns that dish out big barbecue flavors. He heads to Bludso's Bar and Que in Los Angeles, where owner Kevin Bludso brings meat and heat to Tinseltown in a big way. (Repeat).

Andrew travels to Amsterdam for unique reinventions of traditional Dutch recipes. Included: invasive goose krokets; insect-filled nuggets; smoked local eel; hollow pig head. (Repeat).

Andrew discovers tastes and traditions thousands of generations old during his trip to Oaxaca, Mexico, which is considered the country's culinary capital. Included: winged ants; grilled intestines; grasshoppers; and dried beef hearts. (Repeat).