Cooking Channel HD

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.

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H2O HD Dual Buff 8-1 Steam Cleaner All in one Steam Mop, Floor Polisher and Scrubber, Lightweight, Fast, Powerful & Completely Chemical Free.

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.

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

Adam is ticking Yorkshire Pudding in Yorkshire off his foodie bucket list; he also tries Yorkshire parkin, the very best local rabbit and an innovative Yorkshire tea-inspired dessert.

Adam is in Glamorgan for the Glamorgan Sausage; he also tucks into more traditional fayre, eating Welsh lamb faggots, Welsh rarebit and Welshcakes before biting into his Polish heritage with a plate of perfect pierogis.

Noah Cappe tackles the scooper bowl sundae at the Riverside County Fair and Date Festival in Indio, Calif.; he visits the Houston Livestock Show and Rodeo for the on-Pho-gettable burger and dines on royal treats at the Medieval Fair of Norman, Okla.

Noah Cappe is ready to have his taste buds fired up at the Spencerport Volunteer Firemen's Association Carnival in New York with the Flaming Weck to the Five Alarm Fries and Backyard BBQ Burrito to Smash Potato Waffles.

Noah Cappe tries new coastal classics at the LA County Fair in Pomona, like the caviar cream cake; Noah sinks his teeth into the bloody Mary burger at the Macon County Fair in Illinois and fried maple cookies 'n cream at the Vermont Maple Festival.

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

Noah Cappe takes on the dill donut sundae at the South Florida Fair in West Palm Beach, a BBQ lumpia sandwich at the Washington County Fair in Utah and the cereal-infused Saturday Morning Pizza at the Houston Livestock Show and Rodeo.

Noah Cappe heads to the Houston Rodeo for their Cajun smoked tater; Noah visits the Clark County Fair in Nevada for some home cooking on a bun and goes back in time at the Medieval Fair of Norman, Okla., for the coronation of the crown cannoli.

Roger Mooking explores the foods that are just too good together to be kept apart, showcasing 15 culinary combinations, like root beer floats and spaghetti and meatballs, that make mouths water and hearts race.

The tastiest chicken, beef, alligator, lobster and more; together, they'll prepare the flame, season the food and reveal all the secrets for the best grilled foods in the country.

Roger Mooking searches for the 12 best island eats from lobster, conch and shellfish to low-country boils and key lime pies; he joins chefs in their kitchens to learn everything about putting the country's freshest island treats together.

Roger Mooking travels across America searching for the 12 best Tex-Mex dishes from beans, meats and peppers to salsas and gooey cheeses; how to create signature Southwestern taste explosions and unique regional treats.

New dining experiences and classic comforts are brought together, from spicy fried chicken paired with the most decadent macaroni and cheese at Atlanta's Krog Street Market to an intensely delicious pierogi melt at Cleveland's West Side Market.

Above-average nachos, from filet mignon and Parmesan fondue to Thai chicken and Hawaiian pork, these restaurants dish up mouthwatering mounds of meat and cheese.

From an entire Thanksgiving dinner stuffed into a pie to the Texas-sized Pumpecapple, these friendly shops across the United States are finding many ways to fill a pie crust.

From fried bologna made fancy to bright-red lobster on pitch-black bread, these hometown sandwich makers go beyond the traditional to earn their bragging rights as heroes.

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 heads to Hamaknockers Bar-B-Que, where he is introduced to the Hamaburger, and watches a pitmaster pull pork with a power tool; Steve Melton is a farmer preserving the tradition of making cane syrup in a 100 year-old kettle over an open fire.

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 cooks up two whole hogs in two different ways; Roger visits MOPHO restaurant for a Southeast Asian spit-roasted pig that is a twist on a classic tradition; Chef Miles McMath hinges two steel troughs together to make a quick-cooking oven.

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.

Exploring the intense, local culinary traditions of Spain.

A few weeks before the March earthquake and tsunami devastates Japan, Anthony explores the northern territory, Hokkaido.

Portuguese ruins, a volcano, a traditional birthday celebration and a seafood market in Mozambique.

Roger cooks up two whole hogs in two different ways; Roger visits MOPHO restaurant for a Southeast Asian spit-roasted pig that is a twist on a classic tradition; Chef Miles McMath hinges two steel troughs together to make a quick-cooking oven.

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.