Cooking Channel HD

Valerie Bertinelli and Duff Goldman turn up the heat when they ask the remaining eight bakers to incorporate chilies, peppers, cayenne, and more into their chocolate creations.

The seven remaining bakers must take on a demanding dessert, producing three dozen colorful French macarons.

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Learn what's behind mental decline with age, and how to improve memory, focus and concentration with NeuroQ's Darrin Peterson and Dale Bredesen MD.

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Chef Brad Miller visits an Orange County food truck with a custom smoker on board; Brad tries classic Cajun dishes with a twist in Austin, Texas; in Los Angeles, Bard discovers an ice cream truck without a freezer.

Innovative spins on the classic grilled cheese sandwich; a veritable sushi bar on wheels with fresh tuna and wagyu beef; fresh funnel cake and ice cream to create a whole new dessert.

A food truck owned by an actual Italian prince, Prince Emanuele di Savoia; winning over locals with authentic handmade pastas, like bucatini with lemon sauce; Brad travels to Minneapolis.

A husband-and-wife-owned truck in Los Angeles that is winning over Californians with crêpes; a taste of Indian street food in North Carolina; a larger-than-life hot dog cart that's putting a delicious spin on the American classic.

Ali Khan discovers more in Albuquerque than just the hype; he samples a vegan waffle, green chile cheeseburgers, a designer donut and carne adovada.

Ali Khan tries fried chicken, biscuits, eggs and bacon for breakfast; sampling an Italian beef sandwich for lunch; trying a chocolate almond croissant; enjoying gourmet mac and cheese.

Ali Khan visits Pittsburgh for some cheesy pancakes and takes on a sub that might blow the classic Philly cheesesteak out of the water; Ali discovers the secrets to Pittsburgh's best pretzels and ends the day at one of the city's hottest new spots.

Ali visits Baltimore and comes face-to-face with bacon-infused pancakes and has his first taste of Maryland pit beef; Ali snacks on Basque-style fried cheese balls before he tries some Korean-style street noodles.

Ali Khan searches for the best deals in Philadelphia for breakfast, lunch, dinner and a snack; Ali starts with a local favorite: a scrapple, egg and cheese dip sandwich, then he hunts down roast pork with provolone and spinach for lunch.

The best deals in Minneapolis for breakfast, lunch, dinner and a snack with only 12 hours and 35 dollars.

Roger Mooking showcases 15 of the very best Cajun dishes in America, covering all the classics, crawfish, red beans and rice, gumbo, jambalaya and andouille sausage and some surprises.

The featured chefs are creating the most jaw-dropping dishes on the food scene; Whether it's bigger or hotter, everything from pizza to burgers to ice cream is taken to the max.

Roger Mooking crisscrosses America to count down 15 of the best steaks, wings, Reubens and more; salt-cured country ham to smoked fish chowder, bacon bourbon rib-eye steak to smoky s'mores pancakes.

From the Atlantic seaboard to the Pacific coast, down deep in the bayou and high in the Rockies, Roger travels America to reel in the fifteen very best seafood dishes.

Noah Cappe visits the Alaska State Fair; tries some local fresh seafood and state secrets, including the Sasquatch Sandwich; Noah discovers that mornings are brighter when the day starts with Country Breakfast Tots and Peach Fritter Funnel Cake.

Knock-out fruity feasts at the Florida Strawberry Festival in Plant City; Strawberry French Toast Burger and slurping the Way Better Strawberry Shake; Maryland's Towsontown Spring Festival; a Poppin' Lobster Dog; Japanese street food.

Noah Cappe feels the brotherly love at the RiverRink Festival in Philadelphia with the ultimate crab fries; he checks out the South Florida Fair for the pizza supreme blossom and Las Vegas' Great American Foodie Fest for divine lobster 'n waffles.

Noah Cappe takes a bite out of the Big Apple when he heads to the 9th Avenue Food Festival in NYC; there, he'll sample sensational street food like Motz' Burgeryaki, where a Takoyaki ball meets a cheeseburger; Noah's plate also includes the Spanish-inspired Paella Burrito and the doughy and sweet Cookie Bao.

Florence's classics like rare Florentine steak, thick ribollita soup, original cappuccino, and the world-famous dessert, gelato.

Classics like stuffed grape leaves and spanakopita to moussaka and real Greek yogurt in Athens, Greece.

Iconic eats like pierogi, zapiekanka, and paczki are traditions that Poles hold dear in Poland's capital city of Warsaw.

Taipei's culinary classic like beef noodle soup, pork belly, oyster omelets, crab hot pot, pork dumpling soup and stinky tofu.

Peppery boudin sausage, cayenne-spiked crawfish, iconic gumbo and crispy-fried frog legs in Louisiana's Cajun country.

Mexican-inspired fish tacos; octopus tostadas; Filipino chicken adobo; So-Cal monster burritos; globally-loved hometown salad.

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.

From double-decibel fried beef ribs in Atlanta to a loud-and-proud peanut butter burger in Las Vegas, these joints are making delicious noise with some of the crunchiest eats across the country.

Comedian Noah Cappe seeks out freak show-worthy foods at carnivals and fairgrounds across North America; he tries imaginative midway bites that have made food the new epicenter of carnival delights.

Noah Cappe ventures to the Brevard Renaissance Fair to sample medieval dishes delicious enough to satiate a giant; he heads to the Taste of Jalisco Festival for a celebration of Mexican heritage and finds the spice at the Coastal Carolina Fair.

Andrew discovers the true soul of Oakland, Calif., as he explores its diversity and sense of community; he visits a breakfast joint, samples fresh fare at Swan's Market and makes his way to the Fruitvale neighborhood for a taste of Cambodia.

Andrew visits Cleveland for a taste of the city's culinary comeback; he gets nostalgic at the West Side Market, finds new classics in a 100-year-old food hall and swings by a butcher shop that earns rave reviews from both old timers and youngsters.

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.