Cooking Channel HD

Chef Ramsay must make many changes to a small restaurant in Bellmore, N.Y., to keep it afloat.

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.

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Regain independence and enjoy greater mobility with the compact design and long-lasting battery of portable oxygen.

Tiffani invites Julie Benz and Sasha Alexander for a ladies lunch; Tiffani prepares classic chopped salad; homemade breadsticks; jumbo crab cakes with tartar sauce; basil limoncello sorbet.

It's Mardi Gras at Tiffani's, and she's got her take on the bayou for Bill Bellamy and his wife Kristen and Eric Close; hot crab and kale dip with Creole crostini, plus Tiffani's take on gumbo, a Sazerac cocktail, cheesy grits with blackened butter.

Bill Bellamy and Mario Lopez and his wife, Courtney stop by; Tiffani prepares grilled cheese sandwiches with caramelized onions; roasted tomato soup; popcorn with peanut butter caramel and chocolate; a Rosemary Greyhound cocktail.

Ross Mathews joins Tiffani to prepare some classic recipes with new school flavor; a new spin on beef and mushroom stroganoff over creamy polenta; crisp string beans; ginger beer; candied ginger apple pie.

A luscious pork roast made with a spicy Mexican-inspired corn; a decadent chocolate/peanut butter dessert.

Essential techniques make on-the-go grilling flawless; New York City master chef Floyd Cardoz.

Sesame ginger salmon en papillote; a tangy and creamy lemon basil orzotto; a sumptuous honey glazed apple and pear tart.

Pickled shrimp with lemon and chive aioli; classic deviled eggs topped with homemade candied bacon; antipasto wrapped up in crisp cups of lettuce; vanilla bean lemonade.

Kelsey shares her essential tips and recipes for creating take out recipes at home.

Kelsey turns turkey breast into a tender roast dip with melted Gruyère; golden shrimp for a Cajun po' boy; BLT with sweet basil mayo and crispy pancetta; pressed picnic sandwich with roasted red peppers and pepperoncini spread.

Cleveland style clambake.

Pot roast; negroni; ground polenta.

A spread complete with fried chicken, braised greens and bread pudding.

Braised veal shanks; shaved asparagus salad; peach almond crumble; visit to a knife maker.

Junior Mints and their signature dimple; Nemo's Carrot Cake Squares; Tastykake's individual cherry pies; the unique pretzel shape of Snyder's Lance Pretzel Snaps.

Alfonso checks out treats like the iconic Sugar Daddy, colorful Warheads Chewy Cubes, and the luscious Milk Chocolate with Caramel Squares from Ghirardelli; Alfonso watches Mrs. Freshley's Peanut Butter Swiss Rolls get their signature swirl.

Chef Paul Qui of East Side King in Austin; chef Matt Lightner of New York City's Atera; an innovator keeps it kosher in Philadelphia; a couple's Los Angeles restaurant serves pan-Asian fare.

Restaurants that are turning out pasta dishes like nothing ever before.

Fried chicken and fried green tomatoes; old school sandwiches; family seafood tradition.

Twenty-five different toppings 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.

Culinary tour of innovative Houston restaurants.

Classics with a new twist.

Andrew tastes the cultural influences of the Southern city of Savannah on the sea and dines with The Lady Chablis.

Hamburger that costs five thousand dollars; a seafood restaurant that has an Italian fish market flown in every day; dinner for 1,800 people at Muhammad Ali's 70th birthday.

Andrew gets a taste of the rewards from hard work and discovers the true flavor of Charleston's food scene.

Andrew visits St. Croix in the U.S. Virgin Islands, where he discovers a diverse cultural melting pot of food. Goat water soup; conch roti; breadfruit tostones.

Frog smoothies; giant Amazonian snails; fried guinea pig; octopus.

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

Black Pearl, a struggling seafood restaurant with three different owners running the kitchen, has come to chef Gordon Ramsay for help; one of the owners is resistant to change and questions every move Gordon makes.

Chef Ramsay returns to memorable restaurants to see if they've implemented positive changes.

Sammy, the owner of a restaurant in Stamford, Conn., is over $1 million in debt when he asks for chef Gordon Ramsay's help; when Gordon criticizes the food, Sammy's temper flares out of control.

Gordon tries to help a woman and her son, who are running their Islip, N.Y., restaurant into the ground.

Black Pearl, a struggling seafood restaurant with three different owners running the kitchen, has come to chef Gordon Ramsay for help; one of the owners is resistant to change and questions every move Gordon makes.