Cooking Channel HD

Eddie Jackson proves that when it comes to food, bigger is better; he runs down a full day of eats, from oversized omelets to burrito behemoths; he's making room for some for the biggest bites out there.

Whether it's mouthwatering burgers, tacos with a twist, or delicious desserts, there's a food truck for just about anything you're craving.

Up to 70% more closet space in seconds with Ruby Space Triangles!

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Healthy Joints for Life! Episode 1 of world-renowned orthopedist and longevity researcher Dr. Rich Diana's new series on healthy aging. Learn about the real causes behind joint aging, and the promising new drug, supplement and therapy options.

There's a new Duck in town! A revolutionary ultra-compact vacuum that "ducks up" everything. Perfect for your home, car, and beyond, it's so compact it fits in a drawer or glove box, yet so powerful it tackles even the toughest messes.

Noah Cappe travels coast to coast sampling the best carnival creations inspired by the cuisine of Latin America; this fiesta of food features both classic and crazy carnival treats, from Tex-Mex to traditional.

Pulled Pork Donut in Ohio and Calabash Flounder in North Carolina.

Regional specialties get a carnival upgrade on the midway; from sandwiches that put cities on the map to desserts representing an entire state.

The loaded Campfire Burger and Wisconsin's famous cheese curds make an appearance in the Hot Chick; Spanish Queens, a unique deep-fried treat; coffee gets a fresh take in the form of the Funnel-Latte; pork pickle pizza; deep-fried Reuben.

Noah Cappe's taste buds are brought to life at the Día de los Muertos Festival in San Antonio, Texas, where fair food staples are twisted into new fusions; he visits the Florida State Fair and the Brevard Renaissance Fair for sweet and savory treats.

King's Court Conch Fritters; deep-fried peanut butter and jelly brownie bites; fried green tomato BLT; Cookies and Cream Sandwich; deep-fried cheesesteak; Outlaw Fries; the enormous Suicide Taco.

Great American Foodie Fest in Las Vegas, Nev.; Richie has 24 hours to come up with his own version of Robert's big-time burger before a head-to-head cook-off where the fairgoers decide on a winner.

San Bernardino County Fair; a deep-fried quesadilla called the Queso Loco; Richie has 24 hours to come up with his own crazy concoction before battling it out in a head-to-head cook-off judged by fairgoers.

Golden Brown Delicious - the perfect way to describe the doughnuts at this new hotspot, Then Cupcakes Actually.

Visiting sweet places to start the day in Los Angeles; artisanal doughnuts fried fresh all day long; decadent stuffed French toast; Koreatown buns.

Aiko Pops in Denver serves raspberry and sweet corn ice pops; Empire Biscuits in NYC serves biscuits with roasted duck fat-thyme butter spread; Cacao Sweets and Treats outside of Chicago serves carrot cake cinnamon rolls with cream cheese icing.

Uncovering eateries in Asheville, N.C., that are serving up desserts.

Frankfurters and sausages that will blow one's mind.

Spring rolls; dinner rolls; rolling dough; rolling out the barrel.

Adam is in Aberdeen to try its world-famous beef, Aberdeen Angus; he also tries perfect pies from an award-winning local butcher and visits the harbor for a fantastic fish soup.

Adam is in Kent to eat a very special sandwich in Sandwich, before exploring more amazing eats, including Whitstable oysters, traditional fish and chips and a new baked sensation, the cruffin.

Sampling the best of the Midwest at the Minnesota State Fair.

Succulent, savory and spectacular seafood, including lobster at a Jersey Shore eatery where fishing boats tie up next to the tables, legendary seafood stew in San Diego and deep-fried stuffed crab in Baltimore.

Pizza pretzels and duck empanadas handle the savory side, while cheesecake waffle sundaes and a big banana pudding bring the sweet.

Everything old is new again as classic comfort food favorites become unique mashups, like spaghetti grilled cheese, crab Rangoon french fries, barbacoa stroganoff, chicken and waffle doughnuts, and even a meatball burrito.

A San Francisco chef shows Roger her rig made from plumbing pipes, which she uses to roast her Salpicao chicken; a Tennessee queen of the 'cue shows him how she smokes a meat more likely to be found in a lunchbox than in a smokehouse.

Roger Mooking joins the team at Benton's Smoky Mountain Country Hams, a famous smokehouse shipping nationwide from Madisonville, Tenn., to help prepare huge hams for a three-day cold smoke before they're cured for up to two years.

The Barbecue Exchange's sandwiches - Heaven and Hell, made with pulled pork and bacon; Papa KayJoe's BBQ for pork, pickles, slaw and hot sauce sandwiched in corn cakes.

Roger meets Josh Pollack, owner of Rosenberg's Bagels & Delicatessen in Denver, whose 8-foot steel contraption cooks up to 1,000 pounds of food.

Roger visits pitmasters cooking meat in massive quantities; Roger heads to San Antonio to fire up an altar of meat in over 600-degree heat; he skewers a deep green chorizo verde and Mexican-style cabrito -- an entire milk-fed goat.

In Fort Worth, Texas, chef and restaurateur Lou Lambert invites Roger to his ranch to slow-roast whole hogs over oak coals in a massive, custom-built metal rig; dessert is a sweet treat inspired by Lou's chuck wagon cooking days.

Anthony visits Provence, a region of France characterized by its impoverished history and the people's hard labor.

Anthony visits Panama, a crossroads of cultures formerly ruled by a dictator.

Anthony explores the history and foods of the Hudson Valley in New York state.

Roger visits pitmasters cooking meat in massive quantities; Roger heads to San Antonio to fire up an altar of meat in over 600-degree heat; he skewers a deep green chorizo verde and Mexican-style cabrito -- an entire milk-fed goat.

In Fort Worth, Texas, chef and restaurateur Lou Lambert invites Roger to his ranch to slow-roast whole hogs over oak coals in a massive, custom-built metal rig; dessert is a sweet treat inspired by Lou's chuck wagon cooking days.