Cooking Channel HD

Judges are G. Garvin, Candice Kumai and Jeffrey Steingarten.

Chef Flay competes with chef Hastings.

Iron Chef Symon vs. challenger Chef Yagihashi.

Iron Chef Bobby Flay against Executive Chef Allegretti.

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

See how a drug-free patch is helping people find relief-without medication.

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Tequila cured salmon; homemade white fish salad; herbed goat cheese; roasted jalapeno-cilantro cream cheese; killer potato pancakes; Carrot Juice and Mango smoothie.

Mango-papaya brown butter cinnamon crêpes with homemade dulce de leche; sour orange pork with sweet potato and country ham hash; perfectly poached eggs with sofrito hollandaise.

Spiked iced chicory coffee; homemade blackberry jam; eggs Benedict with poached eggs, tasso ham and griddled tomato with Cajun hollandaise on English muffins.

Country ham and fried eggs served on homemade angel biscuits; silver-dollar buttermilk/pecan pancakes served with bourbon/molasses butter.

Crispy bacon and hash-brown quesadillas with fried quail eggs; johnnycake with horseradish crème fraiche and smoked trout in bite-sized portions.

Fromage blanc with lavender honey; grape focaccia; olive oil poached eggs with pancetta; a drink Bobby calls the "La Vie en Rose Champagne Cocktail.".

Crab cakes at Dahlia; pizza at Serious Pie; Raclette at Le Pichet; from the donuts at Lola and the rhubarb sorbet in Kirkland's Café Juanita to Fran's best chocolate bars, Seattle's got the West Coast covered when it comes to sweets.

Miami cuisine, from stone crabs at Joe's, to the lamb shank at Sardinia; Fratelli La Bufala turns out pillowy calzones; Ola offers a pear granita; a trifecta of treats at Michael's Genuine and the chocolate peanut butter s'more from Prime 112.

Veselka's borscht in the East Village; smoked herring on the Upper West Side; hand pulled noodles in Chinatown; Cuban grilled corn at Café Habana in SoHo; Motorino's special round slice of pizza.

San Diego may be the land of sun, surf and fun, but it's also home to some of the best dining spots around; a bacon burger at Hodad's; chilaquiles at Mexican hotspot Talavera; peanut butter spread at Spread; chocolate cake at Extraordinary Desserts.

Food Network stars give their personal take on where to find the best pizza.

Alton Brown has his eye set on a crab Rangoon pizza; Jonathon Sawyer finds a blast of flavor that may be too good to be true; Tregaye Fraser attempts the most obscure and jaw-dropping dish yet.

Roger heads to Hoodoo Brown Barbeque in Ridgefield, CT, where owner Cody Sperry serves up monster-sized meaty masterpieces; Roger is introduced to Hogzilla, a towering sandwich with BBQ ranch dressing, fried green tomato and coleslaw.

Roger meets up with two chefs who show off their radical rigs on opposite ends of the country; in Great Barrington, Mass., Roger puts the pedal to the metal on Jeremy Stanton's Rotisserie Bike, a stationary bike that can turn up to 12 spits at once.

Roger Mooking joins the team at Benton's Smoky Mountain Country Hams, a famous smokehouse shipping nationwide from Madisonville, Tenn., to help prepare huge hams for a three-day cold smoke before they're cured for up to two years.

Roger learns an ancient Argentine method of roasting lamb; he catches a six-foot sturgeon and stuffs it to the gills with fresh veggies for an outdoor feast; a pitmaster shows Roger his new high-tech rigs, capable of cooking a room full of hogs.

A San Francisco chef shows Roger her rig made from plumbing pipes, which she uses to roast her Salpicao chicken; a Tennessee queen of the 'cue shows him how she smokes a meat more likely to be found in a lunchbox than in a smokehouse.

Roger Mooking heads just outside Death Valley to cook on a true, fire-breathing barbecue pit; Roger lands in Kansas City, Mo., for a test flight in Swine Flew, an airplane converted by two mechanics into a fully functioning barbecue grill.

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

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

Andrew visits Seattle, where the food scene can be high-tech or ruggedly simple. He's an eyewitness to how complicated gadgets create brand-new tastes, and he visits an all-natural farm to eat cow placenta.

From wild vegetables to wild animals, Andrew gets a taste of the unexpected when he visits San Diego.

Beef tongue sandwiches; Korean soul foods that include boiled pig stomach and blood sausage; traditional bay foods like barbecued muskrat and grilled eel.

Brain sandwiches and crispy pig snouts; pig heart pastrami; dessert made with organ meats and caramel sauce.

In Houston for some Tex-Mex tastiness, including a colossal 22-ounce chicken-fried steak and the ultimate spicy challenge -- a burger topped with seven of the world's hottest chili peppers.

Casey Webb follows his nose to Long Island for an Italian chicken parmesan-pizza hybrid, a twist on a Jewish meat-and-potato tradition, and a 10-scoop battle against the Kitchen Sink Challenge.

Casey Webb makes his way to Hartford, Conn., for a sweet and savory burger with no bounds, a multitiered tower packing a Puerto Rican punch, and a spicy battle with the Taco Roulette Challenge.

Casey Webb makes his way to Las Vegas to gamble on grilled cheese, tackle a towering sushi creation, and fight his way through the 4.5-pound Käsespätzle Challenge at a German beer hall.

Chef Ramsay tries to revamp an Indian restaurant just steps away from his own New York restaurant.

Chef Ramsay visits a once-popular Danish restaurant to try and help a stubborn owner in denial; Ramsay makes a discovery that forces him to close the restaurant in the middle of dinner service.

Chef Ramsay returns to two California restaurants to see if his recommendations are being followed and recalls his most memorable kitchen fights.

Ramsay visits the Handlebar Restaurant and Lounge in Mount Sinai, N.Y., where the owners are in denial about the restaurant's outdated decor and the head chef's lack of passion.

Chef Ramsay tries to revamp an Indian restaurant just steps away from his own New York restaurant.