Cooking Channel HD

Tony Bourdain travels to Chicago.

Tony visits the ancient monuments, palazzos, cafes and markets in Venice.

Casey Webb's traveling taste buds take him to Salem, MA, for a sci-fi-inspired slice of pizza, a historic candy treat and an under-the-sea extravaganza with the 3-pound Hypernova Scotia Challenge.

Casey Webb starts with a decadent brioche doughnut that's topped with brunch all-stars and then heads for the sea to dig oysters for a fresh feast; Finally, he faces three 24-ounce milkshakes at a creamery that has been dishing treats since 1928.

Learn what's behind mental decline with age, and how to improve memory, focus and concentration with NeuroQ's Darrin Peterson and Dale Bredesen MD.

Trusted brand Jacuzzi Bath Remodel and interior designer Christina Hall share their secrets on how you can easily and affordably transform your bathroom into a gorgeous custom, safe, stylish space in 1 day! Call for a FREE quote & installation.

Join Connie Craig-Carrol and health expert Ken Meares in this eye-opening discussion about OmegaXL. Learn how this unique supplement can help you fight the limitations of joint pain and embrace an active lifestyle.

Tired of bloating or gut issues that won't go away? Discover the root cause-and how Emma can help eliminate methane-producing archaea, reset digestion, and restore balance naturally.

A ladylike lady Baltimore cake; a staunchly restaurant re-invents regional classic desserts; the cutest pies with surprising fillings; heavenly layer cakes.

Traditions from France and Japan collide at a New York City bakery; a family bakery in Miami makes South American treats; two Boston shops make turkey, Morocco.

Some of the most decadent, exotic and chic desserts around.

The most unique sweet sports in L.A.

Pastry chefs take time-honored traditions from their past and turn them into something new and unique.

Retro sweet treats; French and Vietnamese flavors and traditions.

Tri tip beef sandwich in Portland; chicken wing ice cream at a fair.

Noah Cappe arrives in the Aloha State for the 'Iolani Fair; The school fundraiser fair in Honolulu features Hawaiian-style fried dough in the Malasada Ice Cream Sandwich and Sweet Roll Sliders; two mashups: the Cubano Pizza and the PB and J Dog.

Host Noah Cappe visits California, home to some of the biggest and best fair in America; iconic Big Rib; Churro Dog made by Camille of Fabe's Churros; Chicken Charlie and his mind-blowing All Chicken Taco.

Thanksgiving Waffle in Toronto at the Canadian National Exhibition; Korean Kimchi Dog at Prairiefest in Illinois.

Noah visits the Kentucky Derby Festival for a pizza called the Kentucky Hot Brown; Ozark-style loaded fries; funnel cake with pumpkin; fried cookie dough; Noah arrives at the South Texas State Fair to enjoy The Swamp Thing and Hush Kitties.

Noah visits the Paris Fair in Ontario, Canada for Her Majesty's Feast, meat pie poutine, the Dirtburger and Maddy Moo's Wrap Attack; the Washington County Fair in New York for Sugar Shack cotton candy, Bleu Ribbon Fries and the Twisted S'More.

Old fashioned is combined with modern innovation to create some interesting comfort foods in Minneapolis and St. Paul.

Andrew Zimmern visits Vancouver; Box crab and bull kelp; blood sausage made with pig heads; a tuna cannery.

Andrew visits Rhode Island where old traditions meet the experimental to create clam cakes and monkfish liver mousse.

Andrew tastes everything from southern staples like smoked baloney sandwiches, deep fried chicken livers, and pork rinds, to new spins on old staples.

Roger Mooking goes hog-wild at two legendary barbecue restaurants located in America's Barbecue Belt; racks of St. Louis-style ribs in custom wood-fired pits; barbecue spaghetti; chopped pork sandwiches and massive ice cream sundaes.

Roger visits a fish farm at Passmore Ranch in Sloughhouse; has a taste of Santa Maria barbecue at the Elks Lodge.

A pig roast and a surf and turf grill-out; onions and sweet potatoes; Dungeness crabs with chili pepper sauce.

Roger learns an ancient Argentine method of roasting lamb; he catches a six-foot sturgeon and stuffs it to the gills with fresh veggies for an outdoor feast; a pitmaster shows Roger his new high-tech rigs, capable of cooking a room full of hogs.

The featured chefs are creating the most jaw-dropping dishes on the food scene; Whether it's bigger or hotter, everything from pizza to burgers to ice cream is taken to the max.

Roger Mooking crisscrosses America to count down 15 of the best steaks, wings, Reubens and more; salt-cured country ham to smoked fish chowder, bacon bourbon rib-eye steak to smoky s'mores pancakes.

The bakers work in teams to create designs made of doughnuts; each baker individually bakes and decorates two dozen mini doughnuts, and then combines them to create a unified design.

Duff Goldman and Valerie Bertinelli challenge the eight kid bakers to use their imaginations to create a unicorn cake that illustrates a specific emotion.

Valerie Bertinelli and Duff Goldman have fond memories of the lunches they took to school as kids, so they challenge the six kid bakers to look at lunch in a new way by turning common lunchbox foods into look-alike dessert masterpieces.

Duff and Valerie bring the galaxy into the kitchen by asking the five kid bakers to make colorful and imaginative intergalactic desserts.

With spring and summer approaching, Valerie and Duff are reminded of hanging out at the beach; the remaining four bakers are challenged to create a cereal treat sand castle filled with two different baked goods.

Duff and Valerie challenge the three finalists to create a Food Network Magazine birthday cake worthy of the $25,000 prize and the title of Kids Baking Champion.

Valerie Bertinelli and Duff Goldman have fond memories of the lunches they took to school as kids, so they challenge the six kid bakers to look at lunch in a new way by turning common lunchbox foods into look-alike dessert masterpieces.