Cooking Channel HD

Gordon tries to improve business for an upscale California restaurant in desperate need of clientele; the executive chef has a showdown with Gordon in front of the entire staff.

Chef Ramsay visits a chaotic Burbank, Calif., restaurant and goes head-to-head with the owner to simplify the menu.

Chef Ramsay tries to help a woman who owns a struggling Mexican restaurant facing foreclosure.

Gordon tries to revitalize a failing Italian restaurant in Manhattan Beach, Calif.; the eatery's owner is a business school graduate with no prior experience in the food service industry.

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

Brutal flu/cold season is here. Have an urgent care and pharmacy in your home - with The Wellness Doctors.

The Wellness Hour: Dr. Alvarez explores how Nuvia delivers a beautiful new smile in just 24 hours.

Cardiologist Dr. Ernst von Schwarz, M.D. shows how to manage your blood pressure naturally and help protect your heart for life with My Best Heart.

Hosting a backyard barbecue for Tim Meadows and Missi Pyle, featuring barbecue chicken with homemade peach barbecue sauce, spicy jalapeno corn muffins, baked mac and cheese with ricotta, and a refreshing glass of peach hard lemonade.

Tiffani brings the outdoors in with friends Jennifer Finnigan, Missi Pyle and Cynthia Watros; prepares four-bean chili; campfire skillet cornbread; hot toddies; homemade marshmallows and s'mores bar.

Tiffani shares her love of southern-style food with guests Cheri Oteri, Scout Masterson and Bill Horn; boiled peanuts; made-from-scratch chicken and dumplings served with a side of crispy fried okra; a layered banana pudding with rum sauce.

Tiffani cooks breakfast for Bree Turner, Lance Bass and his husband; Maple fennel glaze; goat cheese and red pepper frittata; plum caprese salad; cranberry prosecco fizz cocktail.

Kelsey Nixon and Megan Palmer, dine at one of Kelsey's favorite restaurants in an attempt to duplicate some of the restaurant's tastiest techniques and recipes at home.

Kelsey pickles radishes and pork chops; pickled sugar snap pea butter lettuce salad; pickled brined pork chops.

Cooking with NFL player Nick Mangold; bison chili; roasted beet and orange salad with goat cheese dressing; green smoothie.

Cumin scallops seared to perfection for tacos with tomatillo guacamole; crispy-bottom skillet corn cakes with bacon; skillet blueberry cobbler.

Salt and vinegar potato chip ice cream; Asian inspired shaved ice; curried butternut squash ice cream; dessert sushi topped with fresh fruit.

Fried fish with carrot escovitch using Jamaican flavors; grilled lobster tails with jerk sauce and coconut rice.

Lola chips with blue cheese fondue; chipotle porky Joe sliders; crispy rock shrimp with lime.

Michael's mom reveals the secrets to her famous spaghetti and meatballs; triple-chocolate trifle.

A salad, pork entree; desserts fired over the iron grates; a frozen cucumber margarita.

Mom's best recipes and memories are shared.

Alfonso discovers surprises in Upton's Naturals Bacon Seitan and Smoked Nib Brittle from Olive and Sinclair; the tart Trolli Sour Brite Crawlers give a little bite; spinning the Jelly Belly BeanBoozled wheel for a serious flavor surprise.

See's Candies peanut brittle; Snak King's crispy Taco Litos; Peking Noodles' aptly named Crunchy Noodles; Primrose Candy Company's Strawberry Bon-Bons.

Chocolate fleur de sel toffee; nostalgic whoopie pies; outrageous hand formed chocolate salamis; chocolate sea salt crostatas.

A java boutique with the most unique flavors; a brew pub where the beer menu reads like a book; a Mexican eatery shakes up margaritas and mezcals in unusual combinations; a prohibition style gin joint.

Jane in Montreal's tribute to the city's bagels; pizzas baked in a wood-burning, rotating oven; a Chicago pizza shop with only three pizzas; Neapolitan-style pizza.

Twenty-five different topping to go with poutine; a fish and chips shop that offers different fish and batters; fried risotto balls go gourmet with unique sweet and savory fillings; big fat doughnuts are piled high.

A Jewish deli serves up their signature smoked meat; French chefs in San Francisco upgrade some Asian classics; a hands-on chef from Massachusetts makes everything from scratch; biscuit sandwiches in Portland.

The best asian dishes.

Brain sandwiches and crispy pig snouts; pig heart pastrami; dessert made with organ meats and caramel sauce.

Fresh snakehead pulled from the Potomac; pupusas at a Salavdoran restaurant; peanut butter sandwiches made with foie gras.

Andrew visits Boston to prove that a traditional city can be a breeding ground for new food trends. He meets a group of Harvard scientists, and a Cambodian family that injects new food traditions into a Boston suburb.

A fish dish made with ambergris; charcuterie that includes duck heart pate; a soup that smells like a dead body.

Elk heart tartar with a raw turkey egg; bourbon smoked cherries and bone marrow; goose liver with cacao.

Zimmern explores the many layers of flavors from the past and present that can be found in this southwestern state.

Shrimp po' boy; lobster feast; cheese steak.

Best versions of the classic finger lickin' dish, fried chicken.

Sharing seven popular go-to dishes from restaurants across the country; Jason Smith visits an ice cream shop; Bobby Flay reveals his secret neighborhood joint; Beau MacMillan shares his favorite salad; Katie Lee admits her love for a grilled pizza.

An over-the-top pistachio chicken salad creation in Austin, Texas; finger-lickin' good ribs; Martha Stewart's lunchtime special in New York.

Andrew heads to the Motor City, where he grabs a slice of Detroit-style pizza, lines up for a Coney Island dog and chili fries, fills up on timeless Middle Eastern classics, and dines at a Detroit institution in the making.

Andrew heads to Los Angeles to try new creations from the city's experimental young chefs, while he makes sure not to forget about classics such as the brioche breakfast sandwich at Eggslut and Middle Eastern fare at Kismet.

Eddie Jackson shines the spotlight on fruit, one of the unsung heroes when it comes to food; fruit has the ability to elevate just about any meal.

Eddie Jackson explores some sweets.

Shrimp po' boy; lobster feast; cheese steak.

Best versions of the classic finger lickin' dish, fried chicken.