Cooking Channel HD

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.

Join John Walsh as he takes you on a captivating exploration of OmegaXL, a game-changing supplement that fights joint pain. Uncover the science and stories behind this powerful product, and find out how it can help you reclaim your life.

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

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!

Noah visits the annual Rio Rancho Pork & Brew festival in New Mexico, where he samples a trio of meaty meals before devouring adorable Baby Cakes; Noah visits the Ionia Free Fair in Michigan, where he enjoys The Tator Grenade and Churro S'mores.

Noah visits the Washington State Fair to sample the Swamp Burger and Redneck Sushi before savoring famous Fisher Scones; Noah visits the Tennessee State Fair for the Tennessee Whiskey Burger, Deep Fried PB and J, and the Candy Floss Burrito.

Saint Paul Winter Carnival; the Nordic Waffle Pizza and the super-indulgent Biergarten Cupcake; Lil' Corn Cakes and an ooey-gooey S'Mores Chimney Stack.

BBQ baked potatoes; fries topped with lobster; double Decker colossal grilled cheese; ice cream sundae with funnel cake.

Comedian Noah Cappe seeks out freak show-worthy foods at carnivals and fairgrounds across North America; he tries imaginative midway bites that have made food the new epicenter of carnival delights.

Noah Cappe ventures to the Brevard Renaissance Fair to sample medieval dishes delicious enough to satiate a giant; he heads to the Taste of Jalicso Festival for a celebration of Mexican heritage and finds the spice at the Coastal Carolina Fair.

Richie Farina visits the State Fair of Texas to challenge brothers Brent and Juan Reaves; Richie has just 24 hours to create his own version of their famous Deep-Fried Bacon Burger Dog Slider on a Stick.

Dominic Palmieri's duck sliders with Flaming Hot Cheetos and caramel apple slaw; Richie has just 24 hours to come up with his own version of Dominic's crazy concoction before a head-to-head cook-off.

Homemade pies that fly off the shelves; ice cream that people stand in line for late at night; unique spiced cakes that tickle the taste buds.

Sweets to have with morning coffee.

An exploration into all that Chicago has to offer, in places such as Salted Caramel, Lovely Bakeshop and Southport Grocery and Café.

Full service cereal bar and bakery; cookie art; handcrafted sweets; experimental ice creams.

The sauciest, cheesiest and most delicious pizza concoctions ever created, from the classic Neapolitan pie to pizza dripping in sugary goodness.

A giant vat of deep-fried deliciousness, from Southern staples to freaky fair food.

Adam tries a tattie scone in Scone, tastes Scotland's national dish, haggis, neeps and tatties, and some sweet shortbread.

Adam eats cheddar in Cheddar before traveling to a farm café for roast chicken and a cheesy celeriac and leek bake, stopping at a vending machine for chocolate milk and tucking into a quiche from a mother-daughter bakery.

Cheesy charbroiled oysters dipped in butter; fresh beer-battered grouper; lobsters marinated in sweet garlic and white wine.

Pumped-up portions from across the country that deliver on decadence, from a colossal 30-pound taco pizza in Atlantic City, N.J., to a towering mountain of meat in Seattle.

A race to find foods that are fried and true, with unexpected dishes like chicken-fried brisket, fried lobster and a batter-dipped lasagna sandwich.

Some of America's tastiest twists on the beloved mealtime mashup include breakfast spaghetti, fried chicken and churros, boozy pancakes drunk with flaming Cherries Jubilee and a BBQ beef breakfast bun named The Beast.

Smokers come in all shapes and sizes; in Grain Valley, mechanic Bill Rousseau transforms a retired Cessna airplane into a smoker.

Roger visits Sam Edwards, a third-generation ham master; Benton's Smoky Mountain Country Hams.

Coffee roasted the old fashioned way; Andouille sausages; tasso.

Leatha's Bar-b-cue in Hattiesburg, Mississippi, for pork and beef ribs; Hometown Bar-B-Que in New York for jerk baby back ribs and Korean ribs.

Jack Mountain Bushcraft School in Masardis, Maine; roasting chickens and fresh-caught Brook Trout; sourdough biscuits.

Ben Jacobsen, owner of Jacobsen Salt Co., takes Roger on a tour of the facility and shows him how to smoke sea salt; Roger meets with chef Carlo Lamagna and helps him stuff a 20-pound halibut, encrust it in salt and roast it over a wood-burning fire.

Tony and notable guests visit some of New York City's oldest and most classic restaurants that are struggling against the changing landscape of Manhattan.

Tony tries to discover what makes Melbourne, Australia, special as a melting pot of cultures.

Chile's cuisine reflects its topographical diversity.

Jack Mountain Bushcraft School in Masardis, Maine; roasting chickens and fresh-caught Brook Trout; sourdough biscuits.

Ben Jacobsen, owner of Jacobsen Salt Co., takes Roger on a tour of the facility and shows him how to smoke sea salt; Roger meets with chef Carlo Lamagna and helps him stuff a 20-pound halibut, encrust it in salt and roast it over a wood-burning fire.