Cooking Channel HD

Tony heads to the Rockies to explore the snow-capped mountains, majestic skies, winding rivers and roaming cattle of Livingston, Mont.

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Ali starts his day in Des Moines with crisp and cheesy breakfast nachos, then has a roasted chicken lunch with mashed potatoes and onion rings before snacking on a Napoleon and finishes with a dinner of seafood stew.

Ali's St. Louis trip starts with a slider piled high with pulled pork and chorizo chili, has a jail cell pork belly BLT for lunch, escapes for a brownie and cookie treat and ends the day with a crunchy cranberry cayenne torched chicken.

Ali visits Jackson Hole, Wyoming, for a delicious morning croque madame with mornay sauce; Ali enjoys a crunchy fried chicken banh mi sandwich and a berry cheesecake doughnut before sampling a hearty bowl of spicy pork rice.

Ali visits Charlottesville, Va. for breakfast, lunch, dinner and a snack; college town food has never tasted so good as Ali starts with a breakfast bagel chock full of deli meat.

In Cleveland, Fran is on the prowl for a new Cadillac; pizza bagels at Frickaccio's Pizza Market; stuffed cabbage and Salisbury steak at Sokolowski's University Inn; cocktails at the Velvet Tango Room.

Fran has planned a surprise birthday party for Sal, along with the whole loud, happy Italian family in Fran's house in Staten Island.

Sal and Fran head to Graceland for Fran's birthday; they make some stops on their road trip to hunt down the best pizza in Tennessee.

New Orleans-style pizza and a Bloody Mary, famous po' boy and Louisiana crawfish cheesecake; historic legends of jazz music.

A burger loaded to the max with beef, ham, bacon and sausage; Korean-style smoked pork sandwich with miso-barbecue sauce makes Atlanta the frontier of barbecue fusion; a spicy, fried Cornish hen in Houston.

In Lockhart, Texas, one family remains at the forefront of America's greatest barbecue after four generations; in Brooklyn, N.Y., a lobster meat and pork belly BLT; in Louisville, Ky., a juicy venison burger ignited by unique sauces and seasonings.

Michael Symon gets in touch with his Greek heritage with a classic lamb and feta cheeseburger; an Italian-style burger stuffed with smoky mozzarella and prosciutto; a rabbit-meat hot dog with chili pepper toppings so spicy there's a release waiver.

Michael Symon starts in Boston with triple-processed pork belly that's cured, brined and smoked; tender braised lamb shoulder amps up a traditional breakfast hash; fresh, local cinnamon rolls as buns for an insanely sweet and savory burger.

Bobby and Nikki head to Bobby's home state of Georgia to take on the challenge of creating a healthier version of "The Drunken Cubano," a slow-smoked pulled pork sandwich with cheese and pickles, at Southern Soul Barbeque in St. Simons Island.

Perfectly Franks owner Perry Cuda dishes out the super high calorie "French Toast Frankie"; Bobby and Nikki take on what turns out to be the very difficult task of creating a healthier version.

Andrew harvests ancient sea salt, roasts a sheep's head and fishes the wild waters in Senegal's West African culture.

Andrew tries coyote, raccoon tail and clams and mussels from Long Island Sound in the Bronx.

Andrew travels to Ho Chi Minh City, Vietnam and while hitting the city streets at night, he feasts on sucking snails and duck tongues and on the outskirts of town he hunts for rice field rats, and gets a taste of farm-raised porcupine.

Jiggly pig snoots, spliced spleen, backyard-trapped woodchuck and world-class BBQ in Kansas City.

Andrew follows in the footsteps of Lewis and Clark while experiencing the bountiful cuisine of the Pacific Northwest; sampling Pacific lampreys, forages for edible barnacles and harvests for sea salt on this culinary adventure.

Andrew Zimmern sinks his teeth into the foods that have sustained soldiers and civilians since the lean times of the Civil War and shaped a region's cuisine, from barbecued raccoon and squirrel stew to tooth-cracking hard tack.

Roger Mooking cozies up to 15 heartwarming classics, including home-cooked treats, tender meats, savory stews, cheesy pastas, and decadent desserts; Roger scours the United States for all the best treats from childhood.

Roger Mooking highlights the best fire and smoke-kissed dishes across the U.S.; chefs offer recipes and more on how to cook over an open flame.

Roger Mooking goes on a pub crawl to find 15 of the best dishes to go with any drink; chicken wings, nachos, sliders, apps and mains -- they're all here; chefs share insider tips and tricks for making the very best, tastiest bar fare.

12 of the best comfort foods served in restaurants across America; learning everything there is to know about making macaroni and cheese, spaghetti and meatballs, pork chops and gravy, chicken and waffles, chili and more.

First impressions are everything, so Valerie Bertinelli and Duff Goldman kick off the competition by giving the kid bakers free rein to show off their bestselling dessert using the psychology of color.

A successful business captures the public's attention with a unique product or a new spin on familiar things; Duff and Valerie challenge the biz bakers to tantalize their customers by combining two treats into one dessert mash-up.

The biz bakers are tasked with putting their own design on a logo cake; the kids will go head-to-head in a team challenge that finally decides which cake flavor is better, chocolate or vanilla.

Food festivals are the perfect place to get reviews from new customers, so Duff and Valerie have the bakers create festival-friendly desserts in a jar; after tasting each other's treats, the baker with the most likes wins immunity.

First impressions are everything, so Valerie Bertinelli and Duff Goldman kick off the competition by giving the kid bakers free rein to show off their bestselling dessert using the psychology of color.