Cooking Channel HD

Eddie Jackson looks at some Black-owned restaurants.

Eddie Jackson explores dishes with inner beauty, including a sweet-stuffed dessert and a meat-packed main course.

Casey Webb chows down on a historic Reuben sandwich, a soul food feast featuring fried chicken from a 100-year-old recipe and a monstrous pile of pork with all the breakfast fixings weighing more than 3 pounds.

Casey Webb's quest for the best brings him to the beaches of Delaware for an ice cream custard that has locals lining up and a brewery that blends two beloved bar foods; he takes on a daunting surf-and-turf challenge that's never been done before.

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Connie Craig-Carrol & Founder Ken Meares investigates Omega XL, the ultimate all-natural solution for joint pain from inflammation.

Tiffani hosts a movie night and invites friends Tim Meadows, Neal Dodson and Ashley Williams; she prepares roasted chicken pot pie; sour cream mashed potatoes; sweet and spicy popcorn; spiked hot chocolate.

Tiffani invites Julie Benz and Sasha Alexander for a ladies lunch; Tiffani prepares classic chopped salad; homemade breadsticks; jumbo crab cakes with tartar sauce; basil limoncello sorbet.

Tiffani prepares a veggie-inspired meal for Ross Mathews and Daisy Fuentes; caramelized winter squash risotto; grilled leeks with tarragon viaigrette; blood orange vanilla cocktails; cinnamon sugar baked pears with mascarpone and dried currants.

Tiffani plans a special birthday bash for her husband, Brady; a tender brisket; corn salad with jicama and lime; her mother's special recipe of baked beans; naked carrot cake.

Hand-cut cannelloni with luscious Italian sausage; spinach and ricotta in a simple red sauce; fettuccine with savory yellow squash and parmesan-lemon cream sauce.

The basics of roasting; tender chicken roasted in lemon; savory rice pilaf; sweet hazelnut roll.

Banana caramel cream pie; fresh peach and cream pie.

Crusty buttery pull-apart rolls; sweet pecan cinnamon rolls drizzled with a gooey glaze; fresh lemon blueberry muffins; a flaky bacon, cheddar and chive biscuit.

A perfectly chopped cobb salad topped with roquefort dressing; a fragrant French onion soup; a shortcake filled with sweet, delicate strawberries.

A flavorful frittata made with red bliss potatoes, basil, tomatoes and cheese; poached eggs with bacon in a savory, frisee salad; a luscious lemon curdtart topped with fresh berries.

Alton Brown reloads his classic steak show with an entirely new recipe for a reverse-seared ribeye steak; thermometer basics; how to cure a cast-iron skillet; pre-salting meat.

Alton Brown reloads a classic biscuit show featuring his grandmother, with an entirely new take on the classic quick bread; lard and sifting; bo-nuts.

Alton Brown reloads this early episode with new science on cold-water pasta cooking; recipe for cacio a pepe.

Alton Brown reloads his classic fondue show with some cheesy science and a completely new recipe, because he really didn't like the first one that much anyway; The Lady of the Refrigerator returns and boy, is she mad.

Alton Brown reloads this classic episode with a surprising new cheeseburger procedure and the lost ground meat dish the food censors nixed back in 1999.

Alton Brown reloads this episode on lemon meringue pie with a new crust, a new filling and a new meringue.

Alfonso discovers surprises in Upton's Naturals Bacon Seitan and Smoked Nib Brittle from Olive and Sinclair; the tart Trolli Sour Brite Crawlers give a little bite; spinning the Jelly Belly BeanBoozled wheel for a serious flavor surprise.

Alfonso tries Warheads Extreme Sour Hard Candy; sees how Frank's RedHot gets its heat; takes a peek at a dynamite mole sauce from Rico Chicken Tamales; Bissinger's Apple Ghost Chili Salt Caramels.

Alfonso discovers how RW Garcia make their tortilla chips so vibrantly red; visiting Amy's Kitchen for their Thai Red Curry Bowl; sampling Caroline's Cakes' Over the Rainbow Cake; how Jelly Belly creates rainforest animal-shaped fruit snacks.

Pears in hard cider; carrot cookies; crunchy sweet potato fries; chile relleno gets signature flavors from fruits and vegetables.

Alfonso discovers how the filling is added to Parla chicken and spinach ravioli; he gets the lowdown on Lovely Candy Company's Superfruit Chews and finds out what's in a Colt's Bolt; how cheddar cheese gets fired up at Sweetwater Valley Farm.

Alfonso checks out treats like the iconic Sugar Daddy, colorful Warheads Chewy Cubes, and the luscious Milk Chocolate with Caramel Squares from Ghirardelli; Alfonso watches Mrs. Freshley's Peanut Butter Swiss Rolls get their signature swirl.

From wild vegetables to wild animals, Andrew gets a taste of the unexpected when he visits San Diego.

Andrew Zimmern finds out that in Virginia, people aren't afraid to shake up tradition when it comes to food.

Andrew Zimmern heads into the remote area of Chistochina in Alaska's Copper River Valley; Moose Head Soup.

Andrew visits Boston to prove that a traditional city can be a breeding ground for new food trends. He meets a group of Harvard scientists, and a Cambodian family that injects new food traditions into a Boston suburb.

Andrew visits Dallas, Texas; Cow head roasted underground; chicken feet and water bugs; goat meat stew.

Zimmern explores the many layers of flavors from the past and present that can be found in this southwestern state.

An over-the-top pistachio chicken salad creation in Austin, Texas; finger-lickin' good ribs; Martha Stewart's lunchtime special in New York.

Duff Goldman and his donut from Baltimore; Alex Guarnaschelli brings along her must have paella from Chicago; what dessert Wolfgang Puck chooses above all others; recommendations from Monti Carlo, Dan Langan, Simon Majumdar, and Katie Pix.

Alton Brown reveals the surprise ingredient that goes into the best cinnamon roll; Alex Guarnaschelli loves sourdough bread made with pickle juice; Monti Carlo heads to New Orleans for the most unique, irresistible oysters.

Andrew Zimmern raves about the infamous barbecue chicken from Miss Myra's Pit Bar-B-Que in Birmingham, Ala.; Aarti Sequeira can't stop ordering handmade ice cream; jumbo lump crab cakes.

Andrew heads to San Francisco, a wonderland for those who love food; he samples fresh produce at a farmers' market, shares a secret hot spot in the Tenderloin District and enjoys fresh crab and shrimp salad at Swan Oyster Depot.

Andrew travels to Las Vegas, once a culinary wasteland that is now home to high-end restaurants and a new food movement; Andrew ventures off the Strip for Korean barbecue and hot pot, then digs in to a classic Hawaiian dish.

There's no better way to start a meal than with a delicious appetizer, and Eddie Jackson finds the perfect lineup of apps; with unique nachos, delicious dips and new twists on classic dishes, there's no limit to the options for appetizers.

Breakfast isn't the only time to enjoy a delicious doughnut; Eddie Jackson runs through a full day of sweet, savory and surprising doughnuts for every meal.

An over-the-top pistachio chicken salad creation in Austin, Texas; finger-lickin' good ribs; Martha Stewart's lunchtime special in New York.

Duff Goldman and his donut from Baltimore; Alex Guarnaschelli brings along her must have paella from Chicago; what dessert Wolfgang Puck chooses above all others; recommendations from Monti Carlo, Dan Langan, Simon Majumdar, and Katie Pix.