Cooking Channel HD

Chef Zakarian battles with chef Casanova.

Chef Zakarian takes on chef Ferraro in New York.

Iron chef Jose Garces vs. chef Franklin Becker.

Chef Geoffrey Zakarian vs. chef Eduard Frauneder.

Tired of bloating or gut issues that won't go away?; discovering the root cause-and how Emma can help eliminate methane-producing archaea, reset digestion and restore balance naturally.

Delicacies that Duff, Tyler Florence and Sandra Lee wish they had thought of.

Martha Stewart gushes over the most irresistible piece of lemon meringue she's ever had; Simon Majumdar travels to Kentucky for a world-famous avocado dessert; chef Antonia Lofaso goes all out with a perfect puffy pastry known as the Napoleon.

From macaroni and cheese to milkshakes, these are the greatest dishes found on the kids' menu; Alex Guarnaschelli shares her comfort food; Claudia Sandoval shows how fun it is to play with food; the Legendairy Milkshake Bar in Nashville, Tenn.

Andrew Zimmern pulls apart a melty meatball parmigiana hero in Portland, Ore.; Antonia Lofaso finds a super-soft crème brûlée doughnut in Washington, D.C., while Anne Burrell heads to the city of sin for a breakfast sandwich.

Ditching the kitchen for the most amazing dishes made table side; Anne Burrell gets up close and personal with prime rib in Chicago; Richard Blais goes weak in the knees for ice cream made before his very eyes.

Sharing seven popular go-to dishes from restaurants across the country; Jason Smith visits an ice cream shop; Bobby Flay reveals his secret neighborhood joint; Beau MacMillan shares his favorite salad; Katie Lee admits her love for a grilled pizza.

Indulge your weekend cravings at some of the unique brunch spots.

Authentic Thai dishes in Portland; a rolling rotisserie truck in San Francisco; coconut jam sandwiches in Los Angeles; a Belgian waffle to go in Portland.

Blue Hill at Stone Barns; Dinners at the Farm; Ubuntu.

Feast at a Portland farm to table legend; dive into unique lobster rolls; stay at a resort serving innovative fare.

Cod sandwich; fried oysters with bacon and apple ragout; fish and shellfish pot pie.

Some of the most unique eateries in New York City serve their own twists on comfort food.

One chef shows Roger how to hang up and hand-spin chickens with a special device; a Carolina legend dips barbecued birds in an out-of-this-world white sauce; Roger savors Jamaican jerk chicken loaded with Caribbean heat.

Roger is going hog wild for insane pig roasts across the country; Roger is in Hawaii to roast a whole pig in a traditional underground oven called an imu; the community comes together to cook the pig with lava rock and a layer of local vegetation.

In Pearland, Texas, Roger Mooking helps Ronnie Killen season and smoke brisket and ribs at Killen's Barbecue; Khoi Barbecue co-owner Don Nguyen holds Asian-influenced barbecue pop-ups in Houston.

Two legendary BBQ places in Texas; a third-generation pit master.

Roger samples the smoked ribs at Mary's Old Fashioned Pit Bar-B-Que; Roger meets legendary pit master Helen Turner of Helen's Bar-B-Q in Brownsville, Tenn., and helps her cook pork shoulders, pork ribs and a whole stick of bologna.

Roger Mooking travels to North Bend, Ore., and meets up with Don Ivy, Chief of the Coquille Tribe for a traditional tribal feast; in Los Angeles, Roger visits Andy Ricker of Pok Pok La, who divulges the secrets to his famous whole roasted chicken.

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

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.

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

Science behind what makes milk taste better; a traditional Serbian casserole made with lamb organs; emu testicles.

Andrew Zimmern gets a whole new taste of Alaska's Inside Passage. Fresh sea cucumbers; salmon eggs; fish heads.

Andrew visits northern California where people are reinventing the way they look at food. Grilled dove hearts; barf flavored jelly beans; monkey face eel.

Casey Webb travels to Hawaii, where he embraces the aloha spirit and takes on a whopping three-and-a-half pound burger.

Casey heads to Los Angeles, where he samples a burger crossed with a pizza; then, he takes on the Zombie Burrito challenge, during which he tries to demolish a 2.5-pound burrito laden with ghost pepper-fueled death sauce and zombie sauce.

Casey Webb travels to San Diego to face off against a five-and-a-half pound stack of pancakes layered with bacon, eggs, sausage, country-fried steak, and thick-cut ham.

Casey Webb's mouthwatering mission takes him to Tennessee, where he faces his hottest challenge yet -- three jumbo chicken tenders smothered in a Carolina Reaper-infused sauce.

Chef Ramsay travels to South Florida to help a clueless head chef revive his French restaurant.

Gordon tries to revitalize a failing Italian restaurant in Manhattan Beach, Calif.; the eatery's owner is a business school graduate with no prior experience in the food service industry.

After Gordon works with a New Jersey restaurant's employees to make changes, the skeptical owner thinks it may be best to shut down the business.

Chef Gordon Ramsay visits Trobiano's, an Italian restaurant that is a half-million dollars in debt; during a confrontation with the owner about the cleanliness of the kitchen and the quality of the food, chef Ramsay walks out.

Chef Ramsay travels to South Florida to help a clueless head chef revive his French restaurant.