Cooking Channel HD

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.

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.

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!

Every five seconds there's a victim of identity theft; LifeLock helps alert, restore identity, and reimburse lost funds-leading the way in protecting families every day.

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.

A coffee-encrusted Bloody Mary burger for breakfast in Boston's financial district; a tasty and innovative twist on Chinese dumplings in Chinatown; an Old World snack in Little Italy dates back centuries; a local favorite: the lobstah roll.

Ali enjoys a guilt free southern fried chicken biscuit; he then goes way south of the border with a trio of flavor-forward and inventive tacos; at an art deco hot spot straight out of the 1930s, he finds a modern snack, deep fried deviled eggs.

Ali sets out to find the best deals in Spokane, Wash.; he starts with a farm-to-food truck twist on the classic PB&J before trying a crazy hot dog from the secret menu; Ali finishes up with a sweet and savory pulled pork pizza.

New York's biggest borough still has authentic neighborhood diners; Ali kicks things off with chocolate chip pumpkin pancakes; a fried eggplant parmesan sandwich; a slice of chocolate s'mores pie; Filipino chicken adobo.

The freshest Alaskan king crab and scallops in the country; Alaskan Fudge Company; smoked salmon pizza.

Francis and Sal travel to Bozeman, Mont., for beef tenderloin at the G Bar M Ranch; a hearty cowboy breakfast and huckleberry milkshake; visiting Red Tractor Pizza for farm to pizza pies; homemade strawberry rhubarb pie.

It's opening day for the Artichoke in Brooklyn but Fran cannot find his lucky hat and he won't open without it; the cousins backtrack through their travels during the day in search of it before the opening.

Fran and Sal surprise the staff of the Berkeley location of Artichoke Basille's with a second anniversary party at a Napa vineyard.

Juiciest, meatiest, triple-stacked burger with beef, lamb and turkey; authentic Mexican lamb barbacoa wrapped in fresh banana leaves; one barbecue joint is smoking everything from meatloaf to turkey tacos and even their guacamole.

Nick Lachey hooks up with Michael Symon in Philadelphia; from Chef Jose Garces' bourbon burger, to German smoked sausages, to authentic Italian pizza, everything they sample pairs perfectly with Philly's endless array of local and European brews.

Bobby Flay makes a surprise guest appearance at a barbecue joint in New York with a one-of-a-kind brontosaurus beef rib; in Nashville, the local tradition is hot chicken; in Cleveland, the brunch burger.

A Manhattan spot that combines a bottomless beer selection with high-octane hot dogs; in Ohio, a smoked meatloaf containing chorizo; burgers in Nashville.

Bobby Deen and Nikki Dinki travel to San Diego to sample the famous 1430-calorie Quadruple Bypass at Carnitas' Snack Shack; Nikki and Bobby join forces to create a worthy Challenger called The Pacemaker, amounting to 880 calories.

Nikki and Bobby try to create a heart healthier version of the 1,400 calorie spam "musubi" created by Homestyle Hawaiian owners Mo and Aimee Tolentino.

From barbacoa made with the centuries-old traditions of vaqueros to fried and funky snacks at the rodeo, Andrew eats farm-fresh, meaty cuisine.

Andrew uncovers the legends surrounding NASCAR's storied history that took stock car racing from the backwoods of North Carolina to a national phenomenon; along the way he dines on pork brains, fried snapping turtle and classic Carolina barbecue.

Andrew explores the historic, invisible network known as the Underground Railroad; along the way, he eats meals typical of the slaves who escaped on the route, from road-kill stew and fire-roasted bullfrog to deer jerky and chitterlings.

Stuffed grape leaves and pork belly in Cyprus; curdling goat milk and sampling sun-dried goat; the world's oldest cookie.

From pork shoulder cooked underground to hearty pasties and whitefish plucked from the tumultuous Lake Superior, Andrew Zimmern explores the cuisine of the individualistic Upper Peninsula in Michigan.

Andrew Zimmern heads south to explore Louisiana's Cajun country; from blood sausage to chewy ginger cakes, seafood gumbo to wild hog heart, Andrew finds that Cajun country is rife with edible resources and French-inspired recipes from the past.

From traditional Philly cheesesteaks and ribs to juicy steaks and entire steers; learning everything there is to know about each cut of beef; some of the best beef-centric recipes in the country and all of their steer-crazy secrets.

Roger Mooking bites down on nachos, pizzas, fried chicken, tacos and desserts; chefs offer recipes and tips on making the crispiest skin, crunchiest chips and the most-crumbly crusts.

Roger Mooking searches the country for the top fifteen finest cuts and the most perfect intersections of meat, seasoning, and fire.

The 12 tastiest bacon dishes in America; bacon-loving chefs; everything there is to know about pigs and their parts; the chefs' top swine secrets.

A new group of kid bakers introduce themselves via delicious "selfieclairs"; using a selfie as inspiration, the bakers create eclairs in assigned flavors and then decorate them to serve as a pate a choux pastry introduction.

Valerie Bertinelli and Duff Goldman challenge the nine young bakers to get creative and colorful; Cakes in assigned flavors like chocolate, red velvet and coconut are splattered with color and the brighter and crazier, the better.

The remaining eight bakers must put a modern spin on old-school desserts like coconut cream pie or German chocolate cake.

The remaining seven kid bakers compete to impress Valerie and Duff with layer cakes made from waffles and pancakes; the winning side is immune from elimination.

Valerie Bertinelli and Duff Goldman have a special challenge boxed up and ready to deliver to the 11 kid bakers; the kids have to get creative to turn pizza into a sweet treat by creating dessert pizzas.