Cooking Channel HD

Chef Ramsay confronts the stubborn owner of the Olde Hitching Post in Massachusetts, who refuses to let his daughter and eatery co-owner have any control.

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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.

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

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.

Katie Lee is on a mission to find the best beach food along the Gulf Coast of Mississippi; the Biloxi Bay Bridge connects historic beach town Biloxi to Ocean Springs, an artistic community that's becoming a hot spot for eclectic, diverse restaurants.

Katie Lee finds a coffee and papaya bowl at Oahu's North Shore; while in Honolulu, Katie teams up with friend and acclaimed chef Lee Anne Wong for her Koco Moco, a modern version of the classic Hawaiian breakfast Loco Moco.

Katie spends time in Arizona, where she joins a local chef to grill up a striper; in Florida, Katie finds grilled mango jerk chicken; Katie heads to San Diego for the best grilled fish tacos.

Katie enjoys decadent donuts in Arizona and sticky buns in South Carolina; California represents with the Cococarma, a coconut, caramel, ice cream skillet cookie; Katie serves classic shave ice in Oahu and a flourless chocolate cake in Maui.

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

Crusty buttery pull-apart rolls; sweet pecan cinnamon rolls drizzled with a gooey glaze; fresh lemon blueberry muffins; a flaky bacon, cheddar and chive biscuit.

Really simple pizza dough; chopped chicken Caesar salad; decadent beet, bacon and herbed goat cheese flatbread; a calzone stuffed with three gooey cheeses; garlic knots.

Caramelized onion and cheese bagel-swirl topped with a cream cheese and chive drizzle.

Lasagna with pesto béchamel; antipasti bruschetta.

Kelsey visits Nitehawk Cinema where they serve gourmet food; herb-spiced popcorn; duck and dogs on a blanket; s'mores granola bites; cherry-lime-vanilla glacier.

Cleveland style clambake.

Bacon dishes include double trouble meatloaf, peas with bacon, and bacon pecan brownies.

Roasted chicken pops with vibrant salsa verde; fried potatoes with spicy aioli; molten chocolate cakes.

Pork dishes; spinach salad with mushrooms and bacon vinaigrette; pork pie with ground pork, bacon, and potatoes.

Albanese gummy butterflies; Savannah Candy Kitchen's chocolate gophers; chocolate bunnies; Peeps.

Alfonso explores foods with farm-fresh ingredients; the Georgian pecans going into Carolina Foods' Duchess Pecan Pies; the North Carolina potatoes in the Trinity Frozen Foods Southern Sweet Potato Fries; Mott's Snack & Go Strawberry Applesauce Pouch.

Restaurants combine ethnic traditions to make new flavors; Texas and Italy traditions merge; Korean cuisine mixed with American Northwest fare.

A honky-tonk whiskey bar serves amazing tacos; haute hot dogs and sausages with global flavors; students flock to a delicious Cambodian sandwich shop; a quirky Venezuelan restaurant offers seventeen different arepas.

A visit to great getaways where the food is just as worthy of the trip as the lodging itself.

New York City's Parm serves Italian-American sandwiches; Italian comfort food is paired with beer at a gastropub in Philadelphia; fresh and dried pastas made with unusual ingredients; Italian sausages with a Southern twist.

Spanish twists; Italian classics; modern Israeli fare; seasonal American food.

Chicago's innovative restaurants draw food-lovers from around the country; meat-filled sandwiches; Asian-inspired street food; authentic Mexican tacos; brunch dishes with a fine-dining twist.

Hunting and cooking iguanas with a family; a fishing derby competition; Cuban cooking and cigar making.

Calf brains on toast; grilled goat organs; Korean scrub down.

Andrew Zimmern finds out that some amazing things are growing in America's Garden State; dinuguan; Taylor pork roll.

Andrew Zimmern finds out that there's a lot more than meat and potatoes on the table in Iowa; pork brains with spring onion kimchi; a stew made from a sheep's head.

Andrew visits Boston to prove that a traditional city can be a breeding ground for new food trends. He meets a group of Harvard scientists, and a Cambodian family that injects new food traditions into a Boston suburb.

Andrew Zimmern goes deep into the interior of Florida and discovers that people in the rural areas are still living off the land and eating much like their ancestors did.

Ramsay tries to turn the food, service and staff around at failing Ventura Harbor, Calif., restaurant Greek at the Harbor.

Chef Ramsay lends his expertise to the owners of a failing California eatery called Luigi's.

Chef Ramsay travels to Bridgeport, Conn., in hope of transforming an eatery into a success.

Chef Ramsay travels to New Orleans to help transform a restaurant.

Ramsay tries to turn the food, service and staff around at failing Ventura Harbor, Calif., restaurant Greek at the Harbor.