Cooking Channel HD

Andrew visits Nashville, Tenn., to take a bite out of Southern staples in the city that music built; Andrew stops by a festival to experience the perfect chef, food and music crossover, then digs into one of the best Sunday suppers in town.

Andrew Zimmern travels to Branson, Mo., for live shows and comfort food classics; he finds unique eats at Silver Dollar City amusement park and country ham at Branson Cafe before grabbing dinner and a show at Dixie Stampede.

Eddie Jackson explores dishes with inner beauty, including a sweet-stuffed dessert and a meat-packed main course.

Eddie Jackson explores Asian cuisine.

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.

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

Join your hosts Kevin Cash & Cory Cady as we discuss the 250th Anniversary of America with the official "America 250" logo on a Silver American Eagle label; we are locking in orders for this iconic release, but coins are limited! Don't miss out!

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!

Adam is in Lancashire to taste the historic, hearty hot pot. He also samples a banging Brazilian sausage roll, world-famous black pudding from a secret recipe and a wonderful chicken-topped waffle.

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.

Noah starts the day with breakfast nachos at the Ft. Worth Stock Show and Rodeo in Texas, visits the North Florida Fair in Tallahassee for street corn fritters and stops by the Riverside County Fair in Indio, Calif., for a colorful frozen treat.

Arabian Nights-themed Riverside County Fair and National Date Festival in Indio, Calif.; Churro Dog; Clay County Agricultural Fair; Cubano Dog; Hawaiian Typhoon.

Jack's Cosmic Dog; the Catfish Sundae; the Pumpkin Cheesecake Pop; spicy fare at the Maricopa County Fair in Phoenix, Ariz.

Noah Cappe celebrates Memorial Day weekend and uncovers some tasty treasures at the pirate-themed Contraband Days festival.

South Florida Garlic Festival in Lake Worth, Florida; claw cake burger and mojo pork pockets; toasted garlic donuts; America's favorite ballpark snack at the National Peanut Festival in Dothan, Alabama; fair food classics with a peanutty twist.

Noah takes on Lobster Fries and jumps for Grasshopper Fried Pie in Texas.

Roger cannot resist the sweet, succulent smoky goodness of barbecue as he canvases the country on the lookout for the fifteen best barbecue dishes wherever he can find them.

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.

Roger serves up the top 15 masterpieces of the handheld deliciousness that is the hamburger, highlighting an all-points survey of the amazing variety to which the hamburger has evolved.

From the paper-thin crusts of New York, to the wood-fired ovens of the west coast, to the bottomless deep dish of Chicago, Roger presents the top fifteen pizza offerings in the whole country.

Joints that have upped the Happy Hour ante with outrageous, tummy-tantalizing appetizers, from a Bloody Mary topped with spaghetti and meatballs to lamb chop fondue and chicken wing confit.

From bacon-wrapped meatloaf and a double-decker pizza burger to boozy French toast and smothered biscuit sandwiches, restaurants across the country offer up a warm, comforting hug of flavor.

From burgers bursting with chili and cheese to a whole backyard barbecue in one messy mega dish, entrees overload in stickiness, sauciness and all sorts of awesomeness that's finger-licking good.

Food festivals across the nation; Hawaiian burgers at the Bite of Seattle; slammin' sausages in St. Louis; biggest crawfish boil in Louisiana.

Grilling steaks and chickens in California; smoking seafood; Santa Maria-style barbecue; Cajun tri-tip steaks and chicken.

Chef Rob McDaniel at SpringHouse restaurant in Alexander City, Ala., roasts legs of lamb in a self-designed fire-fueled contraption; Cypress owner Craig Deihl prepares wood-fired food.

Roger meets two chefs who own unique outdoor cooking rigs; Aaron Brooks uses a coal-fueled contraption called the Cross Table and he and Roger roast butterflied pork and seafood paella; Roger visits chef Chris Hastings at his restaurant OvenBird.

Roger visits chefs who use unusual tools over live fires; Erik Niel cooks rabbits rotisserie-style with bamboo poles; Chef Tim Byres of Smoke cooks flank steak and whole chickens on swords.

Roger Mooking travels to North Bend, Ore., and meets up with Don Ivy, Chief of the Coquille Tribe for a traditional tribal feast; in Los Angeles, Roger visits Andy Ricker of Pok Pok La, who divulges the secrets to his famous whole roasted chicken.

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.

Exploring the intense, local culinary traditions of Spain.

Tony tours Sri Lanka, where the cuisine has been influenced by Portuguese, Dutch, British, Indian, Arab, Malay and Moor traders; Colombo, a city perched on the coast; a culinary school built after the 2004 tsunami.

Tony samples local cuisine and explores the Caribbean lifestyle.

Roger Mooking travels to North Bend, Ore., and meets up with Don Ivy, Chief of the Coquille Tribe for a traditional tribal feast; in Los Angeles, Roger visits Andy Ricker of Pok Pok La, who divulges the secrets to his famous whole roasted chicken.

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.