Cooking Channel HD

Andrew Zimmern returns to New York City, his old stomping grounds; first, Andrew stops in Brooklyn for some classic pizza; then, he grabs a bite of the comfort food from his childhood before reliving memories of eating dim sum in Chinatown.

From late-night dining spots to a classic American pastime, Andrew Zimmern visits his favorite places in Minneapolis and St. Paul, Minn.

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

Join Connie Craig-Carroll and health visionary Ken Meares as they uncover OmegaXL, the groundbreaking natural supplement transforming lives by tackling joint pain and inflammation.

Regrow Thicker, Longer, Stronger, Healthier Hair with Keranique!

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Perfect cookies with delicious fillings make for amazing cookie sandwiches.

Pastry chefs take time-honored traditions from their past and turn them into something new and unique.

Ice cream made with liquid nitrogen; shaved ices drenched in sugary sweet concoctions; unique drinkable concoctions; cones with a surprise inside.

Homemade pies that fly off the shelves; ice cream that people stand in line for late at night; unique spiced cakes that tickle the taste buds.

An underground donut spot called Donut Diva in Astoria, Queens, is frying up outrageous cake donut creations and baking unique coffee cake; Eggloo in Manhattan builds an edible work of ice cream art, nestled into a warm, puffy, egg waffle cone.

Hypnotic Donuts in Dallas serves deep-fried treats in the form of huge fritters with developed flavors; Kate Weiser Chocolate offers crazy candy bars and smoky toffee with bacon.

Mother Rani is planning a dual traditional Indian engagement party with over 300 guests for her sons Sumit and Swithin; she wants a show-stopping cake but the brothers disagree.

Crystal L. Bass, a Baltimore playwright and actress, is looking for a grand cake that matches her artistic personality to celebrate the debut of her autobiographical play.

Vinny, founder of Everyman Theater, and the theater's manager, Jon, are planning a 25th anniversary party and are searching for a cake that will reflect their hard work and success, while feeding 400 guests.

Josh and Jessalyn have everything planned for their French-themed wedding, but they can't decide on the perfect cake design to represent them both; three designers present their concepts.

Digging into pit-roasted chicken, blackened catfish, smoked brisket, grilled paella and Santa Maria-style ribs; beefy burgers and tantalizing tacos get kissed with flames.

Coastal hotspots combine comfort foods with epic views; indulging in lobster mac 'n' cheese, cheese-stuffed burgers, saucy seafood pasta, Key lime pie and more.

An extra-crispy menu piled high with pork rind brisket nachos, spicy Korean double-fried chicken, authentic British fish and chips, inventive egg rolls, country-fried Wagyu burgers, fried soft-shell crab and some creative cookies.

Big and bold flavors at hot spots across the Lone Star State, from an Austin beer garden serving up the best of the "wurst" to sizzling fajitas topped with garlic butter at a Houston Tex-Mex joint.

Doughnuts like never seen before; crêpes filled with decadent ingredients; a Korean feast cooked tableside; a meal that includes everything from the nose to the tail.

Dungeness crab from a coal stoked grill; skewers licked by flames; delights from a wood burning oven.

Perla in New York City's West Village; Baco Mercat in downtown Los Angeles; Merchants Restaurant in downtown Nashville.

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

Chef Rick Bayless celebrates Mexico's most beloved street food and snacks; two brothers bring decadent Italian toasts to one of New York's hippest neighborhoods; a Top Chef winner turns out wild dishes inspired by his melting pot heritage.

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.

Eddie Jackson rounds up a full day of meals that have one thing in common, being forged by fire; he goes beyond the average grilled meal with flame-cooked breakfast, roasted meats and even fiery desserts.

Eddie Jackson finds the most delectable, distinctive and to-die-for dessert dishes around; they have the power to take diners back in time, back home or even to places they've never been before.

Eddie Jackson hits a home run with his picks for the best game day foods; with these delicious dishes, everyone's a winner.

Eddie Jackson hunts for the best chicken dinners; these favorite dishes are trashy, messy and spicy.

Duff Goldman and Kardea Brown test the bakers' skills by asking them to build cookie animal houses; the young competitors must also whip up haystack cookies and a water trough of dipping sauce for the hungry animals.

Duff Goldman and Kardea Brown challenge the final three bakers to create zoo cakes; the most successful cake maker will earn the title and win $25,000!

Valerie and Duff challenge the remaining 10 bakers to create desserts that look like sandwiches.

The nine young bakers create llama cupcakes in a chosen flavor; hosts and judges Valerie Bertinelli and Duff Goldman also welcome a special guest.

Duff Goldman and Kardea Brown test the bakers' skills by asking them to build cookie animal houses; the young competitors must also whip up haystack cookies and a water trough of dipping sauce for the hungry animals.