The Cooking Channel HDTV (Canada) (COOK)

The world's tastiest sandwiches as chosen by Andrew. Included: Italian beef and French dip.

Adam Richman tries to tackle a 190-pound burger in Detroit. (Repeat).

Adam Richman attempts a cheesesteak challenge at Tony Luke's in Philadelphia. Other featured eats include an Italian roast-pork sandwich and a massive ice-cream sundae known as Mt. Vesuvius.

Adam Richman visits Tucson, where he downs a 3-lb. burger at Lindy's Diner on 4th. He also indulges in a huge Mexican feast and a bacon-wrapped hot dog with all the fixins.

The host visits the RU Hungry Grease Truck in New Brunswick, N.J., and attempts the "Fat Sandwich Challenge," which requires him to eat five massive sandwiches in five minutes. If he's successful, a new sandwich will be named after him. He also indulges in triple-decker deli sandwiches and a two-pound stromboli during his stay in the Garden State.

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 flies to Courtenay, BC to dive into the spectacular seafood on offer and dip his spoon into their signature seafood chowder. In Boston, MA, John gets his brunch on and chows down on some avocado toast with a Mexican twist. (Repeat).

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).

Lyra and Abe need Steve's help to expand their limited menu, grow their customer base, and stand out in a strip mall full of competition. (Repeat).

Owner Keiko emigrated from Japan to Vancouver where she opened a bakery. Sadly her sweet dream turned into a nightmare and now Steve will have to help her back on the path to success. (Repeat).

Entertaining tips and winning recipes for summer get-togethers. Included: Sunny Anderson's classic barbecue chicken; easy sundae sauces for a Fourth of July dessert bar; Melba Wilson's crab boil; Geoffrey Zakarian's mojito makeover; and backyard water slide bowling.

Stove-free recipes are demonstrated, including Katie Lee's Asian chicken noodle salad; Geoffrey Zakarian's slow-cooker mussels with creamy wheat beer and German mustard; and Jeff Mauro's Thai mussels. Also on tap: microwave asparagus; Monti Carlo's coconut mug; and Sunny Anderson's water balloon game.

Ree Drummond is all about cozy, fall-inspired food. She serves up easy Pecan Crusted Pork Chops with Whiskey Cream Sauce, fruity Glazed Apple Cider Donuts, hearty Root Vegetables with Spicy Italian Sausage and creamy Butternut Squash Fettuccini Alfredo. (Repeat).

Ree Drummond is in the holiday spirit, sharing showstopping sweets for a Thanksgiving feast. She bakes up a spiced Pumpkin Cream Cake, a stunning Cranberry Orange Trifle, a classic Sheet Pan Dutch Apple Tart and delicious Pretzel White Chocolate Cookies. (Repeat).

Ree prepares some favorite Thanksgiving sides, including spicy maple roasted carrots; baked cheesy O's; cheesy brown butter focaccia; and more. (Repeat).

Ree Drummond is all about fast and fabulous party food for easy entertaining. She prepares delicious Herby Mediterranean Meatballs, an incredible Cajun Shrimp Cocktail, spicy Jalapeno Cheeseburger Wontons and sophisticated Rum Balls. (Repeat).

Noah Cappe, Chef Tiffani Faison, and Chef Jet Tila look for the best dish in Davis, California. Each one will try to find two restaurants and select their respective specialty dishes, which will be tasted by a panel of judges that will crown the Best Bite in Davis. (Repeat).

Guy Fieri sends Noah Cappe, Aarti Sequeira, and Joe Sasto to explore Placerville, California's top restaurants. With options such as BBQ, Roman meals, oysters, and gold miner fare, they have difficulty deciding which ones to choose. (Repeat).

Guy Fieri sends his friend Noah Cappe to Tulsa, Oklahoma, with chefs Aarti Sequeira and Joe Sasto to explore the dining scene. The trio tries Italian and Caribbean cuisine, banh mi sandwiches, delicatessen fare, and upgraded cowboy cooking. (Repeat).

Guy Fieri has Noah Cappe head to Joplin, Missouri with celebrity chefs Aarti Sequeira and Joe Sasto. They investigate the local food scene, trying everything from tacos and sushi to BBQ and fine dining, until they find the best of the best. (Repeat).

Guy Fieri sends Noah Cappe to Paducah, Kentucky, to meet up with Aarti Sequeira and Joe Sasto. They explore the local food scene, sampling everything from BBQ and BLTs to seafood and vegan foods in quest of the greatest local dishes. (Repeat).

Andrew explores Charlotte, North Carolina, a city where big banking meets blue-collar traditions and is buzzing with amazing food. He zeroes in on barbecue, livermush, fried green tomatoes and other eats that are oozing Southern charm.

Andrew highlights seafood dishes in North Carolina's Outer Banks region.

Guy Fieri invites his friend Noah Cappe to join chefs Joe Sasto and Aarti Sequeira as they tour the restaurants in Port St. Lucie, Florida. They explore Japanese, Jamaican, Cuban, Greek, and American cuisine to pick the best nibble in town. (Repeat).

A trip to meat-centric Kansas City finds Andrew satisfying his carnivorous cravings with jiggly pig snoots and sliced spleen. Also: The host tastes backyard-trapped woodchuck and some world-class BBQ. (Repeat).

In the Season 9 premiere, Andrew explores the ancient flavors and rich heritage of Guatemala when he eats fresh bull testicle ceviche at a market and is served possum for Sunday dinner. (Repeat).

Alton Brown makes fudge.

Alton Brown bakes muffins.

Guy Fieri invites his friend Noah Cappe to join chefs Joe Sasto and Aarti Sequeira as they tour the restaurants in Port St. Lucie, Florida. They explore Japanese, Jamaican, Cuban, Greek, and American cuisine to pick the best nibble in town. (Repeat).

A trip to meat-centric Kansas City finds Andrew satisfying his carnivorous cravings with jiggly pig snoots and sliced spleen. Also: The host tastes backyard-trapped woodchuck and some world-class BBQ. (Repeat).

In the Season 9 premiere, Andrew explores the ancient flavors and rich heritage of Guatemala when he eats fresh bull testicle ceviche at a market and is served possum for Sunday dinner. (Repeat).

Noah Cappe, Chef Tiffani Faison, and Chef Jet Tila look for the best dish in Davis, California. Each one will try to find two restaurants and select their respective specialty dishes, which will be tasted by a panel of judges that will crown the Best Bite in Davis. (Repeat).

Guy Fieri sends Noah Cappe, Aarti Sequeira, and Joe Sasto to explore Placerville, California's top restaurants. With options such as BBQ, Roman meals, oysters, and gold miner fare, they have difficulty deciding which ones to choose. (Repeat).

Guy Fieri sends his friend Noah Cappe to Tulsa, Oklahoma, with chefs Aarti Sequeira and Joe Sasto to explore the dining scene. The trio tries Italian and Caribbean cuisine, banh mi sandwiches, delicatessen fare, and upgraded cowboy cooking. (Repeat).

Guy Fieri has Noah Cappe head to Joplin, Missouri with celebrity chefs Aarti Sequeira and Joe Sasto. They investigate the local food scene, trying everything from tacos and sushi to BBQ and fine dining, until they find the best of the best. (Repeat).

A synchronized swimmer creates a swimming cake. (Repeat).

Trish and Adjoa attempt to bring Ella's very special soccer cake to life for her 11th birthday. (Repeat).

Jaimz designs a birthday cake inspired by his current obsession: Greek Mythology. (Repeat).

Aiden is dreaming up a cake featuring an edible version of himself playing soccer on a trampoline.

Taylor and Lindsay need to shoot for the moon if they want cakes that are truly out of this world.

Wendy and Kristen compete to bring Mia's cake to life, including a gravity-defying candy jar. (Repeat).

Mark must hire a staff and finish his supplier list.

The store opens in four weeks, and Mark is feeling the pressure of deadlines. Meanwhile, he prepares for an event at the Shops at Don Mills in Toronto.

Mark pushes his staff as the opening deadline approaches; and he's asked to judge a bourbon cocktail event.

Mark judges a cocktail event while trying to meet the deadlines for his grand opening.

Guy Fieri has Noah Cappe head to Joplin, Missouri with celebrity chefs Aarti Sequeira and Joe Sasto. They investigate the local food scene, trying everything from tacos and sushi to BBQ and fine dining, until they find the best of the best. (Repeat).

Guy Fieri sends Noah Cappe, Aarti Sequeira, and Joe Sasto to explore Placerville, California's top restaurants. With options such as BBQ, Roman meals, oysters, and gold miner fare, they have difficulty deciding which ones to choose. (Repeat).

Andrew discovers a melting pot full of surprises when he visits St. Croix in the US Virgin Islands. From chasing down land crabs to fishing for a shelled fish that can't be caught with a hook, Andrew gets a true taste of Crucian culture.

Andrew Zimmern discovers that a vacation to Queens, a borough of New York City, is just as enjoyable as a tour around the world, with a meal that includes traditional Bukharian breads and a Tibetan soup with yak meat.

A new season begins with Andrew looking for hidden food gems in Los Angeles neighborhoods and finding pig head tamales at a food truck in Watts and steamed chicken embryo in Long Beach. (Repeat).

Andrew explores old and new food traditions during a trip to Pittsburgh, where he tastes stuffed cabbage and braunschweiger and tries goat heart tartare. (Repeat).

Jeff Mauro brings three chefs to Paramus, NJ to ambush homeowners, use ingredients from their kitchens, and serve Jeff and judge Christian Petronius festival style food, something stuffed and street fair dishes! (Repeat).

Jeff Mauro brings three chefs to raid the kitchens of homeowners in East Windsor, NJ in search of ingredients. Judge Leah Cohen keeps the chefs on their toes with challenges that include making a meat lover's breakfast and five-star Southern cuisine. (Repeat).

Jeff Mauro rolls into Sayreville, New Jersey, with three talented chefs and tells them to find food for three rounds of cooking challenges in the surrounding houses. Judge Marcus Samuelsson joins Jeff as the chefs make gravity-defying stacked burgers and fried, spicy dishes. Only one chef will withstand the heat to win the cash prize and split it with one lucky family. (Repeat).

Jeff Mauro and three chefs knock on doors in Bay Shore, N.Y., to gather ingredients before the cooking battles begin. Jeff and judge Nilou Motamed get woozy from the boozy brunch that kicks off the festivities, then the chefs hit the parking lot on game day for a tailgating challenge. The local crowd cheers from the sidelines until one winning chef splits a cash prize with their lucky host family.

Jeff Mauro surprises the residents of Wayne, NJ, with three chefs knocking on their doors to find ingredients for high-octane cooking battles. Matt Abdoo helps judge the challenges that call for dishes from land, air, and sea. (Repeat).

Andrew features the culinary scene of Glasgow, Scotland.

Andrew explores the city of Cork, Ireland.

Italian beef sandwiches and deep-dish pizza are on the menu when the host visits the Windy City of Chicago. (Repeat).

In Pittsburgh, Adam Richman visits the Primanti Brothers Restaurant to try one of their famed sandwiches. Later, he participates in an atomic hot wings challenge. (Repeat).

The bakers must create cake replicas of items found in the dairy aisle of a real grocery store. Then, hosts John Henson and Jocelyn Delk Adams challenge the bakers to design realistic canned goods out of cake. (Repeat).

Alton Brown cooks wheat berries, bulgur and couscous.

Alton Brown practices pouch cookery.

Italian beef sandwiches and deep-dish pizza are on the menu when the host visits the Windy City of Chicago. (Repeat).

In Pittsburgh, Adam Richman visits the Primanti Brothers Restaurant to try one of their famed sandwiches. Later, he participates in an atomic hot wings challenge. (Repeat).

The bakers must create cake replicas of items found in the dairy aisle of a real grocery store. Then, hosts John Henson and Jocelyn Delk Adams challenge the bakers to design realistic canned goods out of cake. (Repeat).

Jeff Mauro brings three chefs to Paramus, NJ to ambush homeowners, use ingredients from their kitchens, and serve Jeff and judge Christian Petronius festival style food, something stuffed and street fair dishes! (Repeat).

Jeff Mauro brings three chefs to raid the kitchens of homeowners in East Windsor, NJ in search of ingredients. Judge Leah Cohen keeps the chefs on their toes with challenges that include making a meat lover's breakfast and five-star Southern cuisine. (Repeat).

Jeff Mauro rolls into Sayreville, New Jersey, with three talented chefs and tells them to find food for three rounds of cooking challenges in the surrounding houses. Judge Marcus Samuelsson joins Jeff as the chefs make gravity-defying stacked burgers and fried, spicy dishes. Only one chef will withstand the heat to win the cash prize and split it with one lucky family. (Repeat).

Jeff Mauro and three chefs knock on doors in Bay Shore, N.Y., to gather ingredients before the cooking battles begin. Jeff and judge Nilou Motamed get woozy from the boozy brunch that kicks off the festivities, then the chefs hit the parking lot on game day for a tailgating challenge. The local crowd cheers from the sidelines until one winning chef splits a cash prize with their lucky host family.

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.

Three chefs battle it out in the Wildfire Round; then proceed to the Crossfire Round with bread and butter; and some of the most luxurious ingredients for the Feast of Fire. (Repeat).

The chefs are thrilled to enter the Fire Masters Arena and show the judges what they can do. The competitors make sure the judges eat their fruits and veggies in the Crossfire Round, and the Feast of Fire is a flame-kissed fiesta of flavor. (Repeat).

A dated bakery in Ontario's cottage country relies on summer tourists to pay the bills year-round. Husband and wife team Chris and Carol, are about to give up, until Steve steps in with a sweet solution just in time. (Repeat).

In the tourist town of Tobermory, Little Cove Bakery is languishing in the off-season. Owner Kelly has used up all her savings and will have to shut down if Steve can't turn her business around fast. (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.

Alex Guarnaschelli challenges the chefs to go Greek. (Repeat).

Alex challenges the chefs to use classic culinary combos to create the perfect parking lot pair. Then, it's time to find the largest cart possible when Alex asks the chefs to pile on the toppings, and one chef runs out of cash while attempting to create the perfect pie.

The arena heats up as host Eric Adjepong welcomes three chefs from Arizona, Washington, D.C., and California who are ready to show Chef Alex Guarnaschelli and the judges their unique take on cooking with spice. (Repeat).

Host Eric Adjepong welcomes three talented shellfish experts from Louisiana, Maine and Hawaii to challenge Chef Alex Guarnaschelli in two intense rounds of cooking. First, the chefs seal their fate by choosing the ingredients they and Alex will cook with. (Repeat).

Andrew explores the Philadelphia food scene as he tastes a cheesesteak, shad cake, turkey neck and pig liver. (Repeat).

In the Season 9 premiere, Andrew explores the ancient flavors and rich heritage of Guatemala when he eats fresh bull testicle ceviche at a market and is served possum for Sunday dinner. (Repeat).

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.