Cooking Channel HD

Tony and musician Sami Yaffa take a liquored-up tour of the world's only pub tram and a bloody sauna and have a surprisingly exciting dinner with the mother of a cabbie.

Anthony travels to Tijuana and the Baja Peninsula where he tries his first Mexican fish tacos.

Meet the new Shark PowerDetect Upright Vacuum with features like DuoClean Detect Technology, self-cleaning brush roll and odor neutralizing and you will be cleaning faster, smarter and better!

If you have thinning hair or hair loss, Keranique can help regrow thicker, longer and fuller hair. Keranique is the number 1 hair regrowth system for women. Regain your confidence with beautiful, thicker and fuller hair in just 3 easy steps!

Paid programming.

Paid programming.

Scratch Baking Co. in South Portland for the Toaster Jam Scone; Concord Grape and Peanut Butter Snack Cake; Movie Night Cake, made with cocoa chiffon cake, popcorn buttercream and pretzel peanut brittle.

Sampling cutting-edge sweet creations; coconut cremeaux at The Pig and The Lady in Honolulu; whole vanilla bean ice cream by the creator of the Cronut in New York City; raspberry ice box cake at Sweet Lulu's Bakery on Wheels in Charleston.

Updating classic desserts; vegan cupcakes in Austin, Texas; resurrecting vintage cake recipes in Los Angeles.

Union Square Donuts for peanut butter marshmallow cream donuts; Flour Bakery for brioche; Area Four for chocolate espresso B cookie and craquelin.

Chocolate-peanut butter banana pie; classic butter crunch toffee; maple and smoked salt liquid truffle.

Shaved ice Hawaiian treat; edgy desserts for adult palates; ice cream sandwiches with fresh, hot, funnel cakes.

Caliente curls; chile relleno dog; mac and cheese bacon burger; cowboy beans; the Sunnyside burger; tropical tantalizer.

Noah Cappe ventures to the land of cheese for the Wisconsin State Fair and is greeted with the ooey-gooey french onion soup'r stick; the Wisconsin hot chicken bomb; the deep-fried old fashioned dessert; the indy burger, a new take on the funnel cake.

Noah Cappe is following the smoke signals to the fairground; he's chowing down on midway food inspired by cooking over an open campfire.

Fair eats such as the Dynamite dog, North Wood sandwich and barbecue nachos; prairie poutine and a habanero crunch burger.

Noah Cappe lifts the lid on the American melting pot to reveal some decadent, delicious results; when fair-goers meet fusion foods, the results can only be world domination.

Noah Cappe is ready to have his taste buds fired up at the Spencerport Volunteer Firemen's Association Carnival in New York with the Flaming Weck to the Five Alarm Fries and Backyard BBQ Burrito to Smash Potato Waffles.

Fresh snakehead pulled from the Potomac; pupusas at a Salavdoran restaurant; peanut butter sandwiches made with foie gras.

Andrew visits Louisville, KY, when he tastes its unique foods; barbequed sheep meat, pork brain sandwiches and burgoo, a hunter's stew made with squirrel.

A Chinese style noodle bowl made with frog legs and pig skin; sautéed rabbit offal and goat head soup.

Andrew Zimmern gets a taste of the vibrant city of Houston. From a tailgating feast featuring buffalo to a blast and cast that nets fresh duck organs and grilled redfish.

Traditional Texas-style barbecue; pitmaster Travis Heim and his wife, Emma, the power couple behind the popular restaurant Heim Barbecue; Roger and Travis fill a giant steel rotisserie smoker with slabs of briskets.

Outdoor smoker; lamb rotisserie; coal-baked potatoes.

Chef Johnny Hernandez of El Machito skewers various meats and completes the meals with housemade salsas and warm corn tortillas; Roger and Chef John Russ of Vintage Heart Farm roast quails and sausages over a wood fire on a 7-foot steel tree.

Roger visits the Lone Star State, and visits Grant Pinkerton to sample some one-of-a-kind cuts, including seasoning and barbecuing two whole goats; Roger meets up with chef Andrew Wiseheart, who slow-spins whole seasoned chicken over coals.

The best surf-and-turf dishes in restaurants across America, including the classic lobster tail and steak, clam and bacon pizza, crab cakes with sausage, and even a lobster-and-steak roll.

The tastiest chicken, beef, alligator, lobster and more; together, they'll prepare the flame, season the food and reveal all the secrets for the best grilled foods in the country.

When the work is done, it's time to have some fun! Brad Smith hosts as the baking teams create some cakes of the North Pole crew getting up to no good for judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

Host Brad Smith welcomes back three teams of Big Bake veterans who seek redemption by creating cakes of reindeer kicking up their hooves and enjoying their golden years for judges Ron Ben-Israel, Eddie Jackson and Danni Rose.

Jesse Palmer teaches the bakers a lesson in repurposing holiday gifts when they must turn panettone into an entirely new dessert; then they're challenged to create a beautifully decorated cupcake mosaic inspired by a pair of holiday pajamas.

The five bakers create assigned desserts that are inspired by and look like Santa Claus; the bakers are tasked with creating impressive cakes made to look like another icy North Pole staple.

Some of the tastiest treats of Hanukkah are gold-covered chocolate coins, and Jesse Palmer challenges the four remaining bakers to give the classic treat a twist by incorporating candied orange, espresso beans, smoked salt or toasted coconut.

Jesse Palmer challenges the three remaining bakers to make a Christmas morning brunch using the classic holiday flavors of gingerbread, cinnamon and eggnog.

Jesse Palmer teaches the bakers a lesson in repurposing holiday gifts when they must turn panettone into an entirely new dessert; then they're challenged to create a beautifully decorated cupcake mosaic inspired by a pair of holiday pajamas.