Cooking Channel HD

Andrew Zimmern reminisces about the amazing noodle dishes he has devoured on Delicious Destinations, from Beijing's zha jiang mian to Italy's trofie al pesto and many more in between.

Florence's classics like rare Florentine steak, thick ribollita soup, original cappuccino, and the world-famous dessert, gelato.

Mushrooms harvested in underground caves; brined ham delivered to the presidential palace; aging artisanal French cheese.

Cheese-steak and shad cake to turkey neck and pig liver in Philadelphia where pride brings good food.

San Diego may be the land of sun, surf and fun, but it's also home to some of the best dining spots around; a bacon burger at Hodad's; chilaquiles at Mexican hotspot Talavera; peanut butter spread at Spread; chocolate cake at Extraordinary Desserts.

Dream-worthy oysters at Hog Island; the pork bun at Yank Sing; the souffle at Cafe Jacqueline; the strudel at Schmidt's; the pain au chocolat at Tartine.

Indulging in Chicago foods with Gino's deep dish pizza, the pork rinds at Publican, and the classic Chicago Dog at Weiner Circle; enjoying Chicago's white chocolate goodies.

Touring the Mid-Atlantic and sampling crab cakes in Baltimore; trying paella in Washington, D.C.; visiting Chap's Pit Beef; tasting a chocolate, marshmallow, peanut creation called the CMP at Woodberry Kitchen; enjoying Baltimore's own bomb pie.

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Chef Ramsay heads to Redondo Beach, Calif., to try and save Zayna Flaming Grill, a Mediterranean restaurant plagued by substandard food and owners playing the blame game.

Chef Ramsay heads to Redondo Beach, Calif., to try and save Zayna Flaming Grill, a Mediterranean restaurant plagued by substandard food and owners playing the blame game.

Ramsay goes to Pennsylvania to help the owners of Bella Luna, an Italian restaurant, to salvage their dream.

Ramsay helps a Denver pizzeria owner who believes he makes the best pizza in town despite taste test results proving otherwise.

Andrew Zimmern gets a taste of the culinary impact of Napoleon's march through Poland; he tries decadent tripe soup, rump steak seasoned with gunpowder and the brain of a roe deer roasted over a campfire.

Andrew Zimmern cruises up the most scenic highway in America on a seafood-sampling adventure; hagfish fishing in the Pacific, eating the slimy reproductive organs of sea urchins and foraging for juicy gooseneck barnacles.

Andrew journeys through Belgium to retrace the steps of the soldiers who fought in the Battle of the Bulge, one of the bloodiest battles of World War II; along the way, he feasts on Belgian staples such as meatballs, French fries and even ostrich.

Milking camels, fermenting fish in the desert sun, making musical organ meat mush and manna from heaven.

Two Texans display their fierce BBQ talents using their homemade grills and fire pits.

Roger meets Chef Ben Ford in Tarzana for a unique style of clambake using a wine barrel as the cooking vessel; Roger meets Francisco Paco Perez in Chula Vista for traditional Mexican barbacoa which is whole lamb cooked in an underground brick pit.

Roger Mooking visits the Louisiana bayou for barbecue, brunch and a crawfish boil; baby back ribs, brisket and 200 pounds of live crawfish; pork butts and beef cheeks on biscuits with fried eggs, cheese and bacon.

Smoke signals lead Roger to two popular food trucks in Texas that serve delicious ethnic eats; Roger meets pitmaster Trey Sánchez of Vaqueros Bar-B-Q and Justin and Lakana Trubiana of DEE DEE.

Roger Mooking joins chefs in their own kitchens as they honor the traditions of comforting and flavorful soul food dishes; including ribs, catfish, barbecue, oxtail, pork chops and cornbread.

Sticky toffee pudding, super spicy wings, a fondue burger, drunken scallops and chocolate plus barbecue; the tastiest, sauciest meals to grace a plate or tingle a taste bud.

Roger Mooking searches for the best food to eat on the fly, from food trucks to roadside stands; he joins chefs in their kitchens as they share their secrets to making the most amazing mobile pizza, wraps, frozen treats and more.

Roger Mooking showcases fifteen of the most lovingly loaded culinary creations around the country; cadillac nachos to a stuffed whole hog porchetta; quadruple chocolate cheesecake to a double-decker pizza; massive torta bamba sandwich.

Casey Webb's tasty travels bring him to Manchester, New Hampshire for an epic portion of barbecue that's served on a shovel at KC's Rib Shack; the deluxe cheeseburger mac; a ghost pepper-infused inferno burger challenge.

A sandwich mashup of fried chicken and pulled pork; a porchetta sandwich from a roaming rotisserie food truck; a 49-ounce porterhouse steak and sizable side in the Gold Rush-inspired 49er Club Steak Challenge.

Casey treks to Mystic, Conn. for a bonkers burger; crazy coastal feast and food with a ridiculously massive sundae in Mel's Downtown Creamery's Big Kahuna Challenge; 30-day dry-aged burgers.

Casey's eating adventure takes him to Fargo, N.D., for a hearty European take on a cheesy classic, a breakfast-dessert mash up, and the Boiler Room's Hot Dish Challenge; giant pretzels and over a dozen sausages.

Casey Webb makes his way to Richmond for a lesson on New Zealand-style savory pies, an elevated Jewish deli experience and a towering Ladder Burger Challenge.

Casey counts down the five fish feasts that will be inducted into the Man v. Food Hall of Fame.

Tony tours Sri Lanka, where the cuisine has been influenced by Portuguese, Dutch, British, Indian, Arab, Malay and Moor traders; Colombo, a city perched on the coast; a culinary school built after the 2004 tsunami.

Tony receives a tour of Puebla and Mexico City from Les Halles head chef, Carlos.

Tony visits the Philippines, the "Land of the Lechon"; Manila's diverse combination of Spanish and Chinese cultures; delicacies of Pampanga.

Casey Webb makes his way to Richmond for a lesson on New Zealand-style savory pies, an elevated Jewish deli experience and a towering Ladder Burger Challenge.

Casey counts down the five fish feasts that will be inducted into the Man v. Food Hall of Fame.