The Cooking Channel HDTV (COOKHD)

The six remaining bakers team up to create desserts that pay tribute to the iconic Addams Family, scary on the outside and sweet on the inside. During the main heat challenge, the wonderfully creepy family is honored. (Repeat).

Host John Henson's mummy issues inspire the pre-heat challenge of crepe cakes, and Judges Carla Hall, Katie Lee and Zac Young decide on the creepiest. In the main heat, the five remaining bakers use classic fall ingredients to create jack-o'-lantern pies. (Repeat).

The remaining four bakers go digging to create terrifyingly tasty grave-robber desserts. (Repeat).

John Henson asks the remaining bakers to make a Ghostembouche, a ghostly version of a croquembouche tower. (Repeat).

Every 3 seconds an American's identity is stolen. Just how safe is your 401k? Your bank account? Your home? Your credit? Crime Reporter Tom Morris Jr. investigates the identity theft epidemic. Find out how you can help protect yourself with LifeLock.

Host Ali Khan travels to Pittsburgh, where he indulges in subs, pretzels and cheesy pancakes. Also: He visits a popular taco joint known for a dish with tentacles. (Repeat).

A trip to Baltimore offers host Ali Khan the chance to sink his teeth into dishes that include bacon-infused pancakes; Maryland pit beef; Basque-style fried cheese balls; and Korean-style street noodles. (Repeat).

Host Ali Khan finds food deals in Chattanooga. Included: a colossal cinnamon roll; a sweet and sassy lamb burger for lunch; an indulgent Tennessee whiskey pot de crème; and an Irish spin on tacos for dinner. (Repeat).

Food finds in Salt Lake City include a French toast that's made with a zesty pound cake; a burger topped with fried guacamole; the Utah staple of Mormon funeral potatoes served at a biker bar; and a perfectly smoky chicken club sandwich. (Repeat).

Roger Mooking showcases the very best Cajun dishes in America, covering all the classics, as well as a few surprises. (Repeat).

Featuring food trucks; food walk-up counters; roadside stands; and more places to get some of the best food to-go. (Repeat).

Roger Mooking dives into the best desserts which the United States offers. (Repeat).

Roger goes coast to coast to check out crazy custom contraptions. Featured: a custom-built meat swing set in West Sacramento, California; and open-fire cooking in New Jersey. Recipes include: whole lamb roasted over a wood fire on a 5-foot hand-powered rotisserie, accompanied by salsa verde made with herbs from the farm and vegetables roasted in a wood-fired oven. (Repeat).

Featuring inventive ways Americans cook with fire. From small campfires to creative custom-made grills and smokers. Home cooks, pitmasters and chefs who are fascinated by fire and food are visited. (Repeat).

Roger Mooking learns roasting methods. (Repeat).

Roger Mooking looks for various takes on the surf and turf. (Repeat).

Highlighting some finger-licking good entrees, including backyard barbecue; and more. (Repeat).

Featuring drive-ins across the country bringing a taste of Americana and a sidecar of nostalgia, from crispy, juicy fried chicken and hearty chili cheese fries to zesty taco burgers and deep-fried hot dogs. (Repeat).

Featuring food festivals across the nation. From big, bold Hawaiian burgers at the Bite of Seattle and slammin' sausages in St. Louis to the biggest crawfish boil in Louisiana. (Repeat).

Food tastes better when it's eaten outside. The show fulfills viewers' al fresco appetites. At Saltwater Cowboys in Mt. Pleasant, South Carolina, the shrimp boats come in while customers chow down on BBQ pork trashcan nachos. (Repeat).

Chef Erik Battes applies modern takes to an ancient ingredient in a battle against chef Stephanie Izard; and Michael Voltaggio and Ching-He Huang will determine the winner. (Repeat).

Two culinary students from the International Culinary Institute in Myrtle Beach, Sundy Barth and Charlie Unger, are guided by their mentors as they take on an exciting barbecue challenge that showcases their heritage and skill in a head-to-head battle. (New).

Seattle Chef Carolynn Spence battles Iron Chef Jose Garces with her Pacific Northwest cuisine. Marcel Vigneron and Leslie Bargar Suter serve as judges. (Repeat).

Minnesota chef Justin Sutherland brings his contemporary Southern cuisine to Kitchen Stadium in an attempt to fleece Iron Chef Alex Guarnaschelli. If they want to win, each chef will have to impress judges Susan Feniger and Jonathan Waxman. (Repeat).

Chef Thai Dang fishes for a win from the chairman during his battle against Marc Forgione. (Repeat).

"Next Iron Chef" alum Eric Greenspan faces Bobby Flay in Kitchen Stadium. (Repeat).

Seattle Chef Carolynn Spence battles Iron Chef Jose Garces with her Pacific Northwest cuisine. Marcel Vigneron and Leslie Bargar Suter serve as judges. (Repeat).

Minnesota chef Justin Sutherland brings his contemporary Southern cuisine to Kitchen Stadium in an attempt to fleece Iron Chef Alex Guarnaschelli. If they want to win, each chef will have to impress judges Susan Feniger and Jonathan Waxman. (Repeat).

Chef Thai Dang fishes for a win from the chairman during his battle against Marc Forgione. (Repeat).

"Next Iron Chef" alum Eric Greenspan faces Bobby Flay in Kitchen Stadium. (Repeat).

Matt's pain from his 20 year old lost limb is solved.

Every 3 seconds an American's identity is stolen. Just how safe is your 401k? Your bank account? Your home? Your credit? Crime Reporter Tom Morris Jr. investigates the identity theft epidemic. Find out how you can help protect yourself with LifeLock.

Gooey desserts. Included: sticky buns; syrup-coated coconut cake; apple pie with spiced caramel; a sundae topped with two sauces. (Repeat).

Southern-inspired sweets are sampled. Included: a Lady Baltimore cake; pies with surprise fillings; layer cakes. (Repeat).

Exotic treats that blend cultural influences, and new and old traditions. Included: French-Japanese sweets in New York; South American treats at a Miami bakery; Boston shops with treats from Turkey and Morocco. (Repeat).

Fruit-based sweets include a fruit galette; fruit tart; and Popsicles. (Repeat).

Chef Duff Goldman visits a restaurant in Los Angeles that is popular for its unique poutine. Chef Andrew Zimmern samples the bestselling sweet potato pie in Asheville, N.C., while Chef Richard Blais features delectable potato and cheese pierogis in Portland, Ore. (Repeat).

From savory to sweet and cheesy to meaty, the pie possibilities are endless. Wolfgang Puck picks a fruit and cream pie in Los Angeles. Then, in New York, Anne Burrell dives into a pizza. (Repeat).

Featuring several brunch meals, including a buffet with homemade sausage, eggs and cakes from LA; a happy place in Houston, Texas; and more. (Repeat).

Alex Guarnaschelli guzzles down beer-battered cheese curds in Chicago while Jason Smith devours boozy bourbon balls in Kentucky. Plus, in Wisconsin, Elena Besser proclaims her love for chicken Parmesan with vodka sauce. (Repeat).

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Restaurants reveal the dishes that have stood the test of time and provide soul-satisfying experiences for their customers, from chocolate egg creams at a 1950s soda fountain in NYC to a San Francisco bakery reimagining Old World confections. (Repeat).

Andrew explores Central Florida. He eats frog legs in the Everglades; hunts armadillos with native Floridians; and catches alligators with members of the Seminole Tribe. (Repeat).

Extreme eats in Las Vegas, including $750 cupcakes and a $5000 hamburger, are spotlighted in the Season 2 premiere. Also: a look at how a Bellagio buffet feeds 4000 people a day. (Repeat).

Florence, Italy, is toured by Andrew, who explores classic dishes, including Florentine steak, ribollita soup, cappuccino and gelato. (Repeat).

Andrew tastes the delicacies of Paris, including indulgent steak frites, a croque-monsieur, artisan baguettes, buttery croissants, macarons and crepes. (Repeat).

Andrew puts the spotlight on Miami's iconic food, including Cuban sandwiches, fresh stone crabs and key lime pie. (Repeat).

The cuisine of Buenos Aires is explored as Andrew tastes dishes including barbecued beef, chimichurri and dulce de leche. (Repeat).

Adam Richman tries to tackle a 190-pound burger in Detroit. (Repeat).

Adam Richman attempts a cheesesteak challenge at Tony Luke's in Philadelphia. Other featured eats include an Italian roast-pork sandwich and a massive ice-cream sundae known as Mt. Vesuvius. (Repeat).

Adam Richman visits Tucson, where he downs a 3-lb. burger at Lindy's Diner on 4th. He also indulges in a huge Mexican feast and a bacon-wrapped hot dog with all the fixins. (Repeat).

The host visits the RU Hungry Grease Truck in New Brunswick, N.J., and attempts the "Fat Sandwich Challenge," which requires him to eat five massive sandwiches in five minutes. If he's successful, a new sandwich will be named after him. He also indulges in triple-decker deli sandwiches and a two-pound stromboli during his stay in the Garden State. (Repeat).

The host heads to Hartford, Conn., and attempts "The Challenger" at Randy's Wooster St. Pizza Shop. He'll have one hour to finish a monstrous 10-pound pizza that's stuffed with "a combination too big to list," according to the menu. (Repeat).

Season 3 opens at the Broken Yolk Café in San Diego, where the host attempts to eat a 12-egg omelet smothered in cheese and chili with two biscuits and a huge pile of home fries on the side. (Repeat).

At the Día de los Muertos Festival in San Antonio, Noah Cappe's taste buds are awakened by the mix of traditional fair food staples. Then, he goes to the Florida State Fair and the Brevard Renaissance Fair for sweet and savory delicacies. (Repeat).

Noah Cappe heads to Balboa Nights in San Diego, where the carnival eats are fresh and twisted. Plus, Noah heads to Florida's Space Coast for the Key Lime Pie Festival and the Coastal Carolina Fair in South Carolina for a dough-nutty banana pudding. (Repeat).