Cooking Channel HD

Jesse Palmer is ready to take a dip in the lake and uses his favorite floatie as inspiration for floatie doughnuts in summer flavors; Jesse challenges the bakers to make gelatin water feature cakes, and the competitor that sinks is sent home.

Jesse Palmer looks to cool off with refreshing ice cream sandwiches in bright summer designs; an ice cream truck in the kitchen inspires the bakers to turn a classic treat into a high-end frozen dessert before one competitor has a chilly farewell.

Jesse Palmer is all about the outdoors as he tasks the bakers with making radical s'more desserts using wild chocolate flavors; the bakers must use fresh-pressed juice to create a dessert that's inspired by bike riding -- the Paris-Brest.

Jesse Palmer challenges the bakers to make a cobbler, crumble or clafoutis using the bounty of the summer fruit stand; the bakers must make watermelon desserts that taste and look like a watermelon before the judges send another competitor home.

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.

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Brad Miller's food truck trek starts with massive smoked beef ribs and chicken wings; g-special ramen with slices of pork belly and mushrooms; soft-shell crab BLT; gooey butter cake topped with fresh strawberry sauce and whipped honey goat cheese.

Brad Miller gets a taste of authentic Hawaiian food from Buzz's Hawaiian Grill food truck; yellowfin tuna poke bowl and Kalua pork buns; lamb gyro salad and the famous falafel with spicy pickled mango sauce.

Soft tortilla tacos on That Awesome Taco Truck; '80s throwback taco with a cheese quesadilla base; the lobster roll taco; reimagined Indian food; cardamom chai Drumsticks and methi mirthi shrimp; Japanese-style, fish-shaped waffles.

Brad Miller samples the nacho cheeseburger and the pizza supreme corn dog; kimchi mac and cheese; the Korean cheesesteak; loaded ice cream sandwiches; a double chocolate cookie creation; French toast ice cream sandwich.

Putting on the freshmen 15 never looked so good as diners eat their way through college towns; from an entire Thanksgiving feast on a roll to mac 'n' cheese doughnuts, these dishes will fuel any cram session.

The nation's most crave-worthy combinations are highlighted, from hearty biscuits and gravy and deliciously sinful macaroni and cheese to carb-happy spaghetti and meatballs and crispy fish and chips.

From the world's most luxurious steaks to the season's most vibrant veggies, diners across the country go wild for the homegrown goodness available at farm-to-table restaurants.

Restaurants across the country prove that bacon makes everything better, from Bacon Grenades in Chicago and the I Bacon Your Pardon Roll in San Diego to bacon-wrapped wings in Vegas and an all-you-can-eat bacon buffet in Milwaukee.

Spice-loving chefs preparing the hottest recipes in America; featuring fiery dishes including flaming-hot noodles, hot chicken, pepper-packed burritos, spicy jerk chicken wings, and a soup of liquid flames.

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.

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.

At the Okeechobee County Fair, Noah samples hot-wing grilled cheese, a sweet bacon Devil Burger and strawberry margarita funnel cake; the Scarborough Renaissance Festival in Texas has ooey-gooey pasta roses and homemade cinnamon rolls with bacon.

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 visits the Washington County Fair in Utah for the Twisted Pickle Roll -- a deep-fried pickle sushi dream come true -- and has a little dessert in the desert with the Cookie Dough Dog. Then, he's off to the Clark County Fair in Nevada for Pretzel French Toast and the spicy Cheesy Carne Brick. Finally, Noah heads to the North Florida Fair in Tallahassee for their Southern Fried Softshell

Riverside County Fair and National Date Festival; fire fingers cartwheel and the Sonoran fire dog; palm date shake; Pensacola Interstate Fair for some Flora-Bama fun; crabby tots and the love me tender pizza; queen of funnel cakes.

Minutes away from desert trails, mountains and limitless outdoor adventures, Andrew highlights the delicious and iconic foods of Salt Lake City; classic dishes include a pastrami burger, steak tips with mole and Utah scones.

Andrew explores Santa Fe, a town intent on preserving its culture; Native American, Spanish and Mexican traditions converge to form dishes like slow-roasted carne adovada and sopapillas.

Andrew Zimmern explores the signature dishes of Tahiti; he samples everything from Polynesian ceviche to freshwater shrimp coated in a sweet, coconut curry sauce.

Andrew Zimmern celebrates can't-miss local favorites in Cincinnati, Ohio, including pork schnitzel, goetta and Cincinnati chili.

Andrew Zimmern takes a culinary tour of Aruba, where the climate is as warm as the people; he indulges in local favorites such as hearty Dutch pea soup, comforting yet elegant seafood cazuela and sweet, buttery cashew cake.

Andrew Zimmern explores the bountiful larder and history of the Scottish Highlands, providing chefs with the building blocks for unique dishes, including lean, flavorful Highland beef, buttery shellfish, handheld meat pies, and smoked salmon.

Michael Symon heads to Georgia for the Rhythm and Ribs Festival, where over 60 teams are competing to find out whose BBQ is best and win over $5,000 in prizes; friends and rivals Rescue Smokers and Off The Chain BBQ are competing for awards.

Michael Symon gets a taste of Kansas City-style barbecue at the Olathe BBQ Competition in Olathe, Kan., where 70 teams battle the elements and tough competition for the $10,000 prize.

Michael Symon heads to the Lone Star State to see teams put their barbecue to the test at Cedar Fest, in which the teams compete in ribs, chicken, pork and the star of the show, brisket.

Michael Symon ventures south to the Smoke on the Falls competition in Gadsden, Ala.

Michael Symon heads to Georgia for the Rhythm and Ribs Festival, where over 60 teams are competing to find out whose BBQ is best and win over $5,000 in prizes; friends and rivals Rescue Smokers and Off The Chain BBQ are competing for awards.