The Cooking Channel HDTV (Canada) (COOK)

The host heads to Salvador Molly's in Portland, Ore., for its Great Balls of Fire challenge, which requires him to eat five habañero-chili cheese fritters covered in habañero hot sauce. If he finishes his order, he'll go on the restaurant's "Wall of Flame.".

Adam Richman attempts to eat a 12-egg omelet at Beth's Cafe in Seattle. He also heads to Red Mill Burgers and samples their double bacon deluxe with cheese.

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

Stuffed peppers come packed with flavor as cooks squeeze healthy juices into these pockets of yum. Then, a gooey duel rages, as cheese must be melted into a winning dish that will be determined by judges Daphne Oz and Justin Warner. (Repeat).

A frittata challenge isn't all it's cracked up to be when the contestants are surprised with the mandatory ingredient of zesty olives. Then, rice rears its starchy head in Round 2 as judges Daphne Oz and Justin Warner attempt to separate the pros from the home cooks.

The first challenge is to create quesadillas that feature cranberries as a component. Then, waffles are the featured ingredient in Round 2, which is judged by Scott Conant and Daphne Oz. (Repeat).

The cooks must include school lunch snacks in a traditional steak and egg pairing. Then, there's a tangy twist in Round 2 when the surprise ingredient is mustard, resulting in some spicy outcomes.

Jordan Andino explores the cuisine of Toronto, Canada. He goes to restaurants Chantecler, Petit Potato, and Nightowl Toronto.

Jordan Andino explores the Montreal food scene. He tries braised calamari caponata and soft shell crab banh mi at Monkland Tavern in Notre Dame; filet mignon, grilled chicken, and suffed baked potato at Moishe's in Plateau Mont Royal; and cheesy, gooey pastries and passionfruit pulled pork arepa at a Venezuelan hot spot in Little Italy.

Jordan Andino's on the west coast, checking out what Vancouver has to offer after hours. His first stop is tapas bar Espana, where he cracks into a Spanish version of a British Scotch egg and follows that up with incredible seafood paella. Next he heads to the Gastown neighborhood and stops at Clough Club, known for its twisted-up street food and cultivated cocktails.

Jordan Andino hits the streets to uncover unexpected late night delights in Pittsburgh. First, Jordan heads to the Yard in Shadyside where they're grilling up more than 29 different kinds of grilled cheese sandwiches. Then, Jordan heads downtown to Caribbean-themed Pirata for flavorful Jamaican beef patties, skirt steak tacos and adventurous pirate life. Lastly, it's a trip to Umami in Lawrencevil

Jordan Andino is in Providence, Rhode Island, a small town bursting with late night eating opportunities. He tries brisket nachos, lemon chess pie, ham biscuits, and more.

Jordan Andino checks out what Portland, Maine has to offer after hours. He tries polenta cheese fries, Polynesian skewers, tropical chicken wings, flaming cocktails, and more.

Three chefs enter the arena ready to grill in the Wildfire Round. It's a fierce battle of the kebab in the Crossfire Round and in the Feast of Fire, pub grub is on the menu. (Repeat).

Three chefs are ready to burn the competition in the Wildfire Round. In the Crossfire Round, it's battle Tuna Loin and in the Feast of Fire, the chefs serve up a beef lovers' banquet. (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).

Andrew Zimmern explores the cuisine of Merida, Mexico. He tries traditional slow-roasted pork, pork-stuffed cheese balls in Yucatan sauces, and much more. (Repeat).

Andrew Zimmern is in El Paso, Texas, to dive into its rich food culture. He tries everything from traditional fajitas and menudo to rolled tacos and entomatadas. (Repeat).

(Repeat).

Alex Guarnaschelli challenges four chefs to make the spiciest dishes in parking lot history. Then, it's time to bust out the fancy paper plates and napkins for a picnic feast, and the coolest chef on the block will whip up an ice cream truck treat. (Repeat).

Chefs specializing in vegetarian and vegan cuisine take their shot against Alex. The vegan chefs from New York, Oregon and Texas battle it out for a chance to win $10,000. (Repeat).

Alex Guarnaschelli and Eric Adjepong meet up to watch three brunch experts try to take Alex down. (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).

Andrew Zimmern reveals Munich's heartiest dishes, including schnitzel, spaetzle and cake. Then, he turns to Zurich for indulgent comfort foods like warm, gooey fondue and Swiss chocolate.

Andrew Zimmern explores the cuisine of Merida, Mexico. He tries traditional slow-roasted pork, pork-stuffed cheese balls in Yucatan sauces, and much more. (Repeat).

Andrew Zimmern is in El Paso, Texas, to dive into its rich food culture. He tries everything from traditional fajitas and menudo to rolled tacos and entomatadas. (Repeat).

The tables are turned as Alex Guarnaschelli asks fan favorite judges Eric Greenspan, Antonia Lofaso and Aarti Sequeira to step away from the judges' table and cook their way to a spot in the Judges Takeover Tournament finale. It's time to take a trip, and the first stakeout starts in Chinatown. Then, they must create a plate that transports judges Rocco DiSpirito and Lesley Suter to the tropics be

Alex Guarnaschelli assigns four determined cooks to set up and serve a continental breakfast, followed by a melt-in-your-mouth feast. The final two chefs must maintain their cool and remain creamy to emerge victorious. (Repeat).

Waffle recipes are featured.

Meatballs are prepared. Also: various uses for a muffin pan.

The tables are turned as Alex Guarnaschelli asks fan favorite judges Eric Greenspan, Antonia Lofaso and Aarti Sequeira to step away from the judges' table and cook their way to a spot in the Judges Takeover Tournament finale. It's time to take a trip, and the first stakeout starts in Chinatown. Then, they must create a plate that transports judges Rocco DiSpirito and Lesley Suter to the tropics be

Alex Guarnaschelli assigns four determined cooks to set up and serve a continental breakfast, followed by a melt-in-your-mouth feast. The final two chefs must maintain their cool and remain creamy to emerge victorious. (Repeat).

(Repeat).

Alex Guarnaschelli challenges four chefs to make the spiciest dishes in parking lot history. Then, it's time to bust out the fancy paper plates and napkins for a picnic feast, and the coolest chef on the block will whip up an ice cream truck treat. (Repeat).

Chefs specializing in vegetarian and vegan cuisine take their shot against Alex. The vegan chefs from New York, Oregon and Texas battle it out for a chance to win $10,000. (Repeat).

Alex Guarnaschelli and Eric Adjepong meet up to watch three brunch experts try to take Alex down. (Repeat).

Mark hires an executive chef for his grocery store, and he wonders if the 23-year-old is ready for the job.

The branding of the store is completed; Mark learns that a pipe has burst at one of his restaurants.

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.

The grocery store opens and people line up at the door, but problems arise, including shortages of items. (Repeat).

Competing bakers are challenged to make a soccer-themed birthday cake. They must incorporate in the design a personalized jersey and a trophy. (Repeat).

Booklover Nehaa is passionate about reading, and the design for her extra special birthday cake shows it. Bakers Damion and Monja are under pressure to create a novel cake. Ultimately, the birthday girl will decide who the winner is.

For her son Toban's 9th birthday, Kristine wants to give him the birthday cake he's always dreamed of. With Toban's extreme birthday cake design in hand, bakers Sam and Kristen are given the challenge. (Repeat).

To celebrate son Cooper's 9th birthday, Vanessa is planning a huge bash, but still needs a cake. Bakers are tasked with creating Cooper's towering all-green cake with a minimum of 7 layers and very specific decoration instructions. (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).

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.

Things get very cheesy in Ree Drummond's ranch kitchen, starting with 5-Cheese Pasta. Fresh mozzarella stars in her Fried Green Tomato Caprese Salad mashup, Fiery Goat Dip is beyond delicious, and for dessert, there's a marvelous Mascarpone Berry Bowl. (Repeat).

Ree Drummond gives everything a citrus twist, starting with Sticky Crispy Orange Shrimp and Lemon Pepper Tenderloin Pasta. Then, she adds a sweet touch with a glorious Grapefruit Tart and mixes up a Ranch Water Cocktail and Blood Orange Ranch Water. (Repeat).

Ree Drummond celebrates a new season with a spring dinner that starts with Burrata and Spring Vegetable Toast. She also makes Roasted Pork Tenderloin with bacon jam, a Cheesy Crispy Noodle Casserole and individual Lemon Raspberry Cakes for dessert. (Repeat).

It's cookie day, and Ree Drummond's baking a foursome to share with friends and family.

The Kitchen features buffet dishes that make entertaining a snap. Alex Guarnaschelli prepares fresh Quinoa and Herb Lettuce Cups, Sunny Anderson makes a Nunya Business Lemon Meringue Dip, and the hosts sip a color-changing Lavender Lemonade Punch.

The Kitchen teaches their top salad recipes. Jeff Mauro uses historic grains for his Blistered Tomato and Farro Shrimp Salad, Alex Guarnaschelli gets scientific with a Chicken Caesar Salad and Geoffrey Zakarian leads French class with a Salade Lyonnaise.

The tables are turned as Alex Guarnaschelli asks fan favorite judges Eric Greenspan, Antonia Lofaso and Aarti Sequeira to step away from the judges' table and cook their way to a spot in the Judges Takeover Tournament finale. It's time to take a trip, and the first stakeout starts in Chinatown. Then, they must create a plate that transports judges Rocco DiSpirito and Lesley Suter to the tropics be

Alex Guarnaschelli assigns four determined cooks to set up and serve a continental breakfast, followed by a melt-in-your-mouth feast. The final two chefs must maintain their cool and remain creamy to emerge victorious. (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.

Jeff Mauro whips up a delicious Double Decker Monte Cristo, Katie Lee Biegel prepares a fresh Spinach Salad with Grilled Chicken and Pickled Strawberries, and Sunny Anderson offers a filling Baked Turmeric Oatmeal. (Repeat).

Ree Drummond prepares breakfast, lunch and dinner for the cowboys and cowgirl in her life. She rustles up a stack of Perfect Pancakes for Ladd, midday Rustic Meatball Subs with a tangle of Fried Red Onions, and Cashew Pork for a ranch supper. (Repeat).

Ree Drummond celebrates spring with a light and lovely Angel Food Cake with Rosé Berries, an impressively easy Mushroom and Asparagus Oven Risotto, a crisp and gooey Spring Grilled Cheese, and Mini Cauliflower Pizzas for a fresh spin on a favorite. (Repeat).

Holiday cocktails.

Avocado-based recipes are featured.

Jeff Mauro whips up a delicious Double Decker Monte Cristo, Katie Lee Biegel prepares a fresh Spinach Salad with Grilled Chicken and Pickled Strawberries, and Sunny Anderson offers a filling Baked Turmeric Oatmeal. (Repeat).

Ree Drummond prepares breakfast, lunch and dinner for the cowboys and cowgirl in her life. She rustles up a stack of Perfect Pancakes for Ladd, midday Rustic Meatball Subs with a tangle of Fried Red Onions, and Cashew Pork for a ranch supper. (Repeat).

Ree Drummond celebrates spring with a light and lovely Angel Food Cake with Rosé Berries, an impressively easy Mushroom and Asparagus Oven Risotto, a crisp and gooey Spring Grilled Cheese, and Mini Cauliflower Pizzas for a fresh spin on a favorite. (Repeat).

Things get very cheesy in Ree Drummond's ranch kitchen, starting with 5-Cheese Pasta. Fresh mozzarella stars in her Fried Green Tomato Caprese Salad mashup, Fiery Goat Dip is beyond delicious, and for dessert, there's a marvelous Mascarpone Berry Bowl. (Repeat).

Ree Drummond gives everything a citrus twist, starting with Sticky Crispy Orange Shrimp and Lemon Pepper Tenderloin Pasta. Then, she adds a sweet touch with a glorious Grapefruit Tart and mixes up a Ranch Water Cocktail and Blood Orange Ranch Water. (Repeat).

Ree Drummond celebrates a new season with a spring dinner that starts with Burrata and Spring Vegetable Toast. She also makes Roasted Pork Tenderloin with bacon jam, a Cheesy Crispy Noodle Casserole and individual Lemon Raspberry Cakes for dessert. (Repeat).

It's cookie day, and Ree Drummond's baking a foursome to share with friends and family.

The Kitchen features buffet dishes that make entertaining a snap. Alex Guarnaschelli prepares fresh Quinoa and Herb Lettuce Cups, Sunny Anderson makes a Nunya Business Lemon Meringue Dip, and the hosts sip a color-changing Lavender Lemonade Punch.

The Kitchen teaches their top salad recipes. Jeff Mauro uses historic grains for his Blistered Tomato and Farro Shrimp Salad, Alex Guarnaschelli gets scientific with a Chicken Caesar Salad and Geoffrey Zakarian leads French class with a Salade Lyonnaise.

Chef Anna Olson shows how to turn a bar or square into an elegant plated dessert and she bakes up three different and delicious styles. (Repeat).

Chef Anna Olson bakes up some delicious turnovers. (Repeat).

Chef Anna Olson demonstrates the versatility of toffee. She creates three fabulous sweet treats. (Repeat).

Chef Anna Olson explores the fundamentals of pudding. She makes three different styles of pudding, including individual pudding tarts. (Repeat).

Chef Anna Olson bakes up three different and delicious styles of cheese bread. (Repeat).

Chef Anna Olson shares her three favorite recipes for no-bake treats. (Repeat).

Chef Anna Olson shares her favorite recipes for wholesome treats. From energy gems, to chocolate avocado mousse to skyr cheesecake, these treats are virtuous and delicious. (Repeat).

Jordan heads to St. Louis, kicking off his visit at Guerilla Street Food, which serves up Filipino cuisine with a Midwest riff. Next up is an old-school diner called the Fountain on Locust, where Jordan gets a taste of classic comfort foods and delectable desserts. For his final stop, Jordan ambles into Gamlin Whiskey House and not only discovers where they hide their whiskey—in braised and bonded

Chef Jordan Andino heads south for a stop in Nashville. He visits restaurants Butcher and Bee, Mafiaoza Pizzeria, and The Treehouse Restaurant.

Chef Jordan Andino's tour of the South brings him to Charleston, where he tastes Mexican-style street fare with a zesty scallop ceviche and roasted street corn. He also tries the croque madame, which reaches new levels of Southern decadence with the addition of pork belly and cherry jam. Next, he digs into shrimp and grits and tries a real Southern staple, fried chicken and waffles. Jordan ends hi

Chef Jordan Andino is in Atlanta. He visits restaurants 5Church, Bon Ton, and Twisted Soul Cookhouse and Pours.

Jordan is in Tucson, Arizona, where cultures collide and the restaurants reflect Southern, West Coast and Mexican influences. His first stop is Pasco Kitchen and Lounge, where he tries street tacos with slow-roasted pork and the Pasco Nachos loaded with cheesy platinum sauce and even more juicy pork. Next up, he takes a trip to the bayou at The Parish Gastropub, where he makes traditional Cajun Gu

Chef Jordan Andino heads to Sacramento, California where he visits three restaurants that serve exotic dishes including Italian, Mediterranean, and Mexian cuisines.

Chef Jordan Andino visits three restaurants that serve Asian dishes after dark in Oakland, California.

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).

The surprise ingredient of bourbon is used to liven up dishes; melon must be squeezed into elevated desserts in round two.

During the whoopie pie battle, challengers must mash potatoes into sandwiched cookie pies. In Round 2, host Lorraine Pascale and judges Alex Guarnaschelli and Sherry Yard determine who's a baker and a faker when onions must be used in baked sweets.

One deserving veteran's family is celebrated with a tank cake so accurate it rivals its 11-ton counterpart. Then a wine-and-cheese festival has one baker creating lookalike cakes so authentic they're bound to fool the experts. Finally, a groom's cake gives new meaning to the phrase "Gone Fishin'." (Repeat).

A six-foot cake for an uber-extravagant Bollywood-themed fundraiser has one baker outdoing herself; the Dude may abide but he also shows up as an awesome groom's cake; and a giant egg cake is intricately adorned inside and out to pay homage to a baker's grandmother's traditional paintings. (Repeat).

One baker creates a hyper-realistic dinosaur cake straight out of the Jurassic era for a company that makes life-size dinos; and a DeLorean Time Machine cake complete with working headlights is created. (Repeat).

A university marching band recognizes a star performer with a bass drum cake he can actually wear. A growing family then celebrates a baby shower with a parade of six elephant cakes and a group of wide-eyed kids gather for a birthday party where a giant cake is guaranteed to bring smiles. (Repeat).

Jeff Mauro whips up a delicious Double Decker Monte Cristo, Katie Lee Biegel prepares a fresh Spinach Salad with Grilled Chicken and Pickled Strawberries, and Sunny Anderson offers a filling Baked Turmeric Oatmeal. (Repeat).

Ree Drummond prepares breakfast, lunch and dinner for the cowboys and cowgirl in her life. She rustles up a stack of Perfect Pancakes for Ladd, midday Rustic Meatball Subs with a tangle of Fried Red Onions, and Cashew Pork for a ranch supper. (Repeat).

Ree Drummond celebrates spring with a light and lovely Angel Food Cake with Rosé Berries, an impressively easy Mushroom and Asparagus Oven Risotto, a crisp and gooey Spring Grilled Cheese, and Mini Cauliflower Pizzas for a fresh spin on a favorite. (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).

Cake artists try to recreate RuPaul's fabulousness.

In the Season 2 premiere, Gesine shares her tips and tricks for stocking a freezer full of baked goodies ready to go in a pinch. She has all the bases covered with make-ahead, bake-ahead dishes.

Gesine and her husband, Ray, celebrate the end of their first season on the local curling team by inviting them over for a party. Gesine makes baker's roast chicken with a side of beer gravy.

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

Vanilla is the subject.

Cake artists try to recreate RuPaul's fabulousness.

In the Season 2 premiere, Gesine shares her tips and tricks for stocking a freezer full of baked goodies ready to go in a pinch. She has all the bases covered with make-ahead, bake-ahead dishes.

Gesine and her husband, Ray, celebrate the end of their first season on the local curling team by inviting them over for a party. Gesine makes baker's roast chicken with a side of beer gravy.

The surprise ingredient of bourbon is used to liven up dishes; melon must be squeezed into elevated desserts in round two.

During the whoopie pie battle, challengers must mash potatoes into sandwiched cookie pies. In Round 2, host Lorraine Pascale and judges Alex Guarnaschelli and Sherry Yard determine who's a baker and a faker when onions must be used in baked sweets.

One deserving veteran's family is celebrated with a tank cake so accurate it rivals its 11-ton counterpart. Then a wine-and-cheese festival has one baker creating lookalike cakes so authentic they're bound to fool the experts. Finally, a groom's cake gives new meaning to the phrase "Gone Fishin'." (Repeat).

A six-foot cake for an uber-extravagant Bollywood-themed fundraiser has one baker outdoing herself; the Dude may abide but he also shows up as an awesome groom's cake; and a giant egg cake is intricately adorned inside and out to pay homage to a baker's grandmother's traditional paintings. (Repeat).

One baker creates a hyper-realistic dinosaur cake straight out of the Jurassic era for a company that makes life-size dinos; and a DeLorean Time Machine cake complete with working headlights is created. (Repeat).

A university marching band recognizes a star performer with a bass drum cake he can actually wear. A growing family then celebrates a baby shower with a parade of six elephant cakes and a group of wide-eyed kids gather for a birthday party where a giant cake is guaranteed to bring smiles. (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).

The Patridge family is ready to find out who has the fiercest flame game. In the Crossfire Round, they have a bone to pick with each other in the battle of the bones. In the Feast of Fire, it's time to turn up the heat with feasts as hot as the grills.

Three chefs battle on the barbecues for a chance to win $10,000. Pork takes center stage in the Crossfire Round, while in the Feast of Fire, the bounty of the high seas pairs with succulent red meat for a "Beef and Reef" buffet.

John dives headfirst into the Italian combination of his dreams in Pittsburgh, Pennsylvania: fluffy homemade gnocchi swimming inside a saucy Sorrentina-style bread bowl. Next up, John heads to Miami, Florida, to taste the addictive Cuban finger food that's all the rage: croquetas. Then, John spends an unforgettable day in Montréal, Quebec, learning the art of poutine from the master of Québecois c

John jets to sunny Miami for a bucket-list-worthy Puerto Rican feast. (Repeat).

John visits a retro steakhouse in Las Vegas that has one of the biggest chocolate chip cookie; Visiting an Italian join in Vancouver for their green, handmade pasta; A trip to Savannah for their barbecued brisket. (Repeat).

John heads to Phoenix, Arizona to explore some BBQ spots; then visits Miami, Florida for a culinary party. (Repeat).

In Kelowna, BC, John gets a lesson in deliciously different flavour combos like nori-wrapped halibut, all made from local Okanagan ingredients. Next, he heads to Toronto, ON to dive headfirst into the most authentically tasty, seafood-packed paella this side of the Atlantic Ocean. Then it's on to the best in the west for mouth-watering fried chicken. (Repeat).

John heads to Beaumont, Alberta for the Black Forest doughnuts; and tries the famous white sauce in Toronto. (Repeat).

Andrew highlights the local favorites in central New York.

From clams to lobster rolls, Andrew finds Martha's Vineyard's best dishes.

Various soups are prepared by chef Alton Brown and his nephew, Elton.

Pudding is on the menu.

A recipe for stuffing is featured.

Advice for making a loaf of bread is shared.

Eddie Jackson turns the clock back to when life was simpler, and food tasted better. (Repeat).

Featuring fruits and how it can up the flavor of food. (Repeat).

Eddie Jackson takes a look at some amazing Black-owned restaurants. These business owners are passionate about their community, cultural history, family tradition and food. (Repeat).

Eddie Jackson showcases layer after layer of tasty dishes. He piles on the flavor with a pair of unique lasagnas, a mountainous sandwich and a towering waffle dessert.

Cake artists try to recreate RuPaul's fabulousness.

In the Season 2 premiere, Gesine shares her tips and tricks for stocking a freezer full of baked goodies ready to go in a pinch. She has all the bases covered with make-ahead, bake-ahead dishes.

Gesine and her husband, Ray, celebrate the end of their first season on the local curling team by inviting them over for a party. Gesine makes baker's roast chicken with a side of beer gravy.

Andrew highlights the local favorites in central New York.

From clams to lobster rolls, Andrew finds Martha's Vineyard's best dishes.

In the Season 10 premiere, Andrew's trip to Madrid finds him encountering baby pig heads, organ omelets, and duck liver jewelry. (Repeat).

Andrew travels to Jerusalem for tastes older than the multicultural city itself. Included: cow udder; veal brain; turkey balls; and mullet roe. (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).

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

Scallop dishes are prepared during a trip to Maine.

In the Season 10 premiere, Andrew's trip to Madrid finds him encountering baby pig heads, organ omelets, and duck liver jewelry. (Repeat).

Andrew travels to Jerusalem for tastes older than the multicultural city itself. Included: cow udder; veal brain; turkey balls; and mullet roe. (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).

Various soups are prepared by chef Alton Brown and his nephew, Elton.

Pudding is on the menu.

A recipe for stuffing is featured.

Advice for making a loaf of bread is shared.

Eddie Jackson turns the clock back to when life was simpler, and food tasted better. (Repeat).

Featuring fruits and how it can up the flavor of food. (Repeat).

Eddie Jackson takes a look at some amazing Black-owned restaurants. These business owners are passionate about their community, cultural history, family tradition and food. (Repeat).

Eddie Jackson showcases layer after layer of tasty dishes. He piles on the flavor with a pair of unique lasagnas, a mountainous sandwich and a towering waffle dessert.

The Kurbside Eats truck in Texas; Louisiana's La Cocinita truck; the Bite into Maine trailer; Arizona's Serial Grillerz trailer. (Repeat).

The Sushi and Seoul on a Roll truck in Orlando; the Big Kiwi's Gourmet Eats truck in Colorado; the Peached Torilla Truck; Steel City sandwiches in Los Angeles. (Repeat).

The Fiesty Jack truck in Toronto; the Crepe A Diem truck in Nashville; the Luncha Libre truck; the Lola Deux truck in LA. (Repeat).

The Frencheeze food truck in LA; San Antonio's Spice Sea truck; the Street Eats truck in Denver. (Repeat).

A trip to Miami includes a stop at an Italian food truck that has potato ravioli with Parmesan fondue and sautéed radicchio on the menu. Also: A habanero-packed beef burger is served with cilantro and sour cream in Orlando; farm-fresh fare is the specialty at Knoxville's Mister Canteen trailer; and daring desserts are found at Chocollazo in San Antonio. (Repeat).

Globally inspired cuisine is the specialty at the Curbside Chef truck in Orlando; and mammoth burgers, including the "Mighty Melt," are served in Orange County, Cal. Also: vegan tacos in Austin; and Moroccan sandwiches in San Antonio. (Repeat).

Hip eats, including a lamb 'n feta burger, are found in the streets of Houston; and Knoxville's Savory and Sweet truck serves up cinnamon-pumpkin ravioli with candied walnuts. Also: international cuisine at Cafe Rouge in Orlando; and Filipino fare in Denver. (Repeat).

Noah heads to San Diego and hams it up at the Balboa Park December Nights Festival.

Noah Cappe chills out with some cool Twin City treats at the Saint Paul Winter Carnival. Despite sub-zero temperatures, he gets into the spirit with local specialties, like the Nordic waffle pizza and the Biergarten cupcake.

Noah Cappe travels to the Arkansas State Fair. (Repeat).

Noah Cappe heads to the Greater Baton Rouge State Fair for a helping of Cajun treats, like Cajun boudin tacos and pecan pie pops; basking in the lights of the Aurora Winter Festival in Toronto. (Repeat).

Noah Cappe heads to the manatee-filled waters of Crystal River Florida for the Manatee Festival. Then Noah eats the best of Wurstfest, an Oktoberfest celebration in Texas. (Repeat).

Noah Cappe heads to the Sunshine State for some midway eats at the Pasco County Fair. (Repeat).

Noah Cappe hits the Arkansas State Fair in Little Rock to discover the Arkanstick, an ice-cream treat known as the Rainbow Roll, deep-fried piña colada, and sausage pizza corn hog. (Repeat).

Andrew celebrates Pennsylvania Dutch favorites like shoofly pie. (Repeat).

Andrew explores the bounty of New Hampshire's coastal waters.

Adam Richman heads to New Jersey for a taste of Trenton-style tomato pie and a giant octopus-shaped ice-cream sundae. Later, he takes on a spicy-wing challenge at Chicken or the Egg on Long Beach Island.

Adam takes on a 6-pound frittata at Mother's Cupboard in Syracuse. While there, he also dines at Dinosaur Bar-B-Que and Heid's of Liverpool.

The host visits Tradewinds Cafe in Portland, Maine, to attempt the "Manimal Challenge," which requires him to eat an 8-patty burger, two hot dogs, a soda and a milkshake in 20 minutes or less. Other featured eats include a huge lobster meal and a burger stuffed with four different kinds of meat.

Adam crosses the border into Niagara Falls, Canada, and tries to eat seven pounds of pasta at Mick & Angelo's Eatery & Bar.

Roger Mooking visits two self-taught pitmasters in Georgia who smoke Texas-style barbecue. In Atlanta, Roger hits up Fox Bros. Bar-B-Q, which is owned by twin brothers Jonathan and Justin Fox. (Repeat).

Roger Mooking fires up two Latin-inspired feasts. In St. Augustine, Fla., Roger meets Nick Carrera, a grill master and grill maker. They roast whole lambs and vegetables on Nick's asado crosses and asado grills for an Argentinian cookout. (Repeat).

Featuring a fiery surf-and-turf extravaganza in the Sunshine State. Included: Mrs. Peters Smokehouse, a smoked fish institution that has been thriving in Jensen Beach, Florida, since 1958. (Repeat).

The smoke signals of fiery feasts lure Roger Mooking to the Southwest, where his first stop is West Alley BBQ and Smokehouse in Chandler, Ariz. The hot spot specializes in Tennessee-style barbecue, and Roger helps founder Bardo Brantley and Pit Boss Robert "Jim Dandy" Spann load brick pits with over 300 pounds of pork. The pork butts are piled high in their signature sandwich, The Big Jim Dandy, a

In the Season 10 premiere, Andrew's trip to Madrid finds him encountering baby pig heads, organ omelets, and duck liver jewelry. (Repeat).

Andrew travels to Jerusalem for tastes older than the multicultural city itself. Included: cow udder; veal brain; turkey balls; and mullet roe. (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 celebrates Pennsylvania Dutch favorites like shoofly pie. (Repeat).

Andrew explores the bounty of New Hampshire's coastal waters.

Andrew travels to Taipei, Taiwan. Highlights of his trip include stinky tofu in a mountainside factory; learning how to turn eggs into hard-as-iron street food; and mastering the art of pulling long and strong noodles. (Repeat).

Andrew explores Ho Chi Minh City, Vietnam, trying sucking snails and duck tongues. Also: He hunts for rice-field rats and tastes farm-raised porcupine. (Repeat).

Andrew Zimmern finds out what makes Hong Kong's restaurants, street carts, and noodle houses such delicious destinations. Then, Tokyo is a world leader in everything from finance to technology and food.

Classic cocktails are mixed.

Information on beef tenderloin includes where this cut comes from, how to buy it and how best to prepare it.

Andrew travels to Taipei, Taiwan. Highlights of his trip include stinky tofu in a mountainside factory; learning how to turn eggs into hard-as-iron street food; and mastering the art of pulling long and strong noodles. (Repeat).

Andrew explores Ho Chi Minh City, Vietnam, trying sucking snails and duck tongues. Also: He hunts for rice-field rats and tastes farm-raised porcupine. (Repeat).

Andrew Zimmern finds out what makes Hong Kong's restaurants, street carts, and noodle houses such delicious destinations. Then, Tokyo is a world leader in everything from finance to technology and food.

Adam Richman heads to New Jersey for a taste of Trenton-style tomato pie and a giant octopus-shaped ice-cream sundae. Later, he takes on a spicy-wing challenge at Chicken or the Egg on Long Beach Island.

Adam takes on a 6-pound frittata at Mother's Cupboard in Syracuse. While there, he also dines at Dinosaur Bar-B-Que and Heid's of Liverpool.

The host visits Tradewinds Cafe in Portland, Maine, to attempt the "Manimal Challenge," which requires him to eat an 8-patty burger, two hot dogs, a soda and a milkshake in 20 minutes or less. Other featured eats include a huge lobster meal and a burger stuffed with four different kinds of meat.

Adam crosses the border into Niagara Falls, Canada, and tries to eat seven pounds of pasta at Mick & Angelo's Eatery & Bar.

Roger Mooking visits two self-taught pitmasters in Georgia who smoke Texas-style barbecue. In Atlanta, Roger hits up Fox Bros. Bar-B-Q, which is owned by twin brothers Jonathan and Justin Fox. (Repeat).

Roger Mooking fires up two Latin-inspired feasts. In St. Augustine, Fla., Roger meets Nick Carrera, a grill master and grill maker. They roast whole lambs and vegetables on Nick's asado crosses and asado grills for an Argentinian cookout. (Repeat).

Featuring a fiery surf-and-turf extravaganza in the Sunshine State. Included: Mrs. Peters Smokehouse, a smoked fish institution that has been thriving in Jensen Beach, Florida, since 1958. (Repeat).

The smoke signals of fiery feasts lure Roger Mooking to the Southwest, where his first stop is West Alley BBQ and Smokehouse in Chandler, Ariz. The hot spot specializes in Tennessee-style barbecue, and Roger helps founder Bardo Brantley and Pit Boss Robert "Jim Dandy" Spann load brick pits with over 300 pounds of pork. The pork butts are piled high in their signature sandwich, The Big Jim Dandy, a

Peanut butter and scrambled egg from Kelowna, BC; and handmade pretzels with spicy scallion and cheesy mozzarella from Edmonton, AB. (Repeat).

A ramen from Calgary that got people lining up for; super-stacked pizza from Kamloops; and cheeseburger from Toronto. (Repeat).

A restaurant in Surrey, BC that serves authentic Afghan dishes; An Italian spot in Toronto, ON and their wild green spaghetti; A ham and cheese sandwich from a French restaurant in Edmonton, AB. (Repeat).

Charcoal grilling; braised lamb barbacoa tacos; noodle-making; and more. (Repeat).

John heads to Toronto, Ontario, to count down the 100 layers on this sky-high, pan-fried lasagna that blows his nonna's right out of the water. Next up, he treks to Chicago, Illinois, to meet the baron of midwestern BBQ and dig his fork into an award-winning brisket. (Repeat).

John jets to St. John's, Newfoundland, to learn the art of pit cooking and to try some authentic Newfoundland fishcakes. Next, John heads down to Chicago, Illinois, to explore the world of Peruvian cuisine and eat a stacked plate of Lima's signature dish. (Repeat).

Steve is in New Brunswick to ease the leadership transition from Bakery Owner Mike to his daughter Danika. (Repeat).

New Brunswick Bakery Owner Jonathan is a big kid at heart, but there's no time to monkey around when his bakery's success is on the line. Over the course of just one week, Steve creates a whole new menu. (Repeat).

A celebration in honor of the end of summer features Katie Lee's grilled paella; tips from party planner Mary Giuliani; Jeff Mauro's crispy crunch pig candy Sriracha baked beans; Adam Richman's twist on flank steak; and Geoffrey Zakarian's Kickin' Bucket cocktail.

It's a recipe-free episode when Jeff Mauro makes his spaghetti and meatballs by heart and Geoffrey Zakarian goes by memory for his Asian pot pie and red-wine spritzer. Also: Katie Lee shares a tip for remembering easy ratios for any fruit crisp; and Marcela Valladolid teaches bouquet and centerpiece basics.

Ree Drummond shares delicious ideas for a perfect brunch buffet. (Repeat).

Ree Drummond puts a fresh spin on dinner with a Chicken Cauliflower Skillet, rustic Turkey meatball pasta, and an extra-fast orange ginger steak stir-fry. (Repeat).

Ree shares how one delicious Perfect Paprika Pork Shoulder becomes three budget-friendly meals. First she makes White Beans with Pork and Croutons for lunch, followed by Sheet Pan Nachos and Pork Celebration Sandwiches for the cowboys. (Repeat).

Ree Drummond serves up a series of dinners in record time. She starts off with a Steak Frites Salad mash-up with speedy hollandaise and One Pot Cajun Alfredo. Then, she whips up sensational shortcut Egg Roll Bowls and foolproof Jalapeno Pineapple Pizza. (Repeat).

In the Season 2 premiere, Patricia invites comedian Andy Kindler and a childhood friend over for a groovy night dedicated to the 1970s. On the menu: creamy pistachio cheese log; rumaki done two ways; Waldorf salad; and a Harvey Wallbanger cocktail. Also: They dip-dye napkins for fun.

Steakhouse-inspired snacks are on the menu when Patricia gets together with Anna Romano and Monica Horan Rosenthal from her "Everybody Loves Raymond" days. Included: rib-eye crostini; grilled wedge salad skewers; baked potato wedges with smoky paprika aioli; an Old Fashioned cocktail.

Patricia invites Kathleen Madigan, Suzy Nakamura and Jack McBrayer over for a movie night with snacks that include cheesy garlic cereal mix; nacho cups; rum-and-cherry-cola cocktails; and a sundae bar with toppings and homemade sauces.

An all-American backyard barbecue to kick off the summer. The menu includes double-loaded cheeseburgers; sweet and savory baked beans with apples and onions; shandy, two ways; peanut-butter-and-jelly brownies.

Patricia brings the taste of Spain to her kitchen when making delicious tapas treats. Included: chorizo-sausage rolls; stuffed piquillo peppers; the ultimate cheese plate with herbed nuts; and a white sangria.

Comedians Chris Kattan and Molly Shannon are guests when Patricia throws a camp-inspired party. On the menu: chili with a toppings bar; foil-packet corn; peppermint hot chocolate; and a s'mores cast-iron pie.

An elegant bubbly birthday brunch is planned for singer-songwriter Ruby Amanfu. On the menu: tropical fruit parfait topped with gingersnap granola and honey-ginger drizzle; muffin-tin eggs Benedict with quick hollandaise; confetti pancake cake; and iced raspberry prosecco cocktails.

Patricia throws a poolside luau party. On the menu: pulled pork sliders; macadamia-coconut shrimp; tropical fruit pops.