The Cooking Channel HDTV (COOKHD)

Roger Mooking is featuring the 12 best dishes from American food trucks from fish tacos and porchetta sandwiches all the way to shrimp po' boys and turtle sundaes. He's climbing onto these mobile kitchens to learn how their dishes are made and getting all the chefs (Repeat).

Adam heads to Sacramento, where he samples fried food on a stick at the California State Fair and jumbo-size pancakes at Jim-Denny's. In the challenge, the host tries to eat 5 pounds of chili-covered hot dogs at Parkers Hot Dogs. (Repeat).

Casey Webb heads to his home state of New Jersey for an iconic Italian hot dog, a Portuguese pork sandwich, and a taco challenge so big that no one's been brave enough to try it. (Repeat).

Casey Webb visits Buffalo for a nostalgic twist on the classic Buffalo wing, a melt-in-your-mouth chocolate delicacy and a duel at the deli with the Back-Alley Barrel Sandwich Challenge. (Repeat).

Casey Webb's tasty travels take him to Newport, Rhode Island, for a coastal clam creation, a crave-worthy comfort food combination and the 4-pound Go Bananas Challenge. (Repeat).

Casey Webb's traveling taste buds take him to Salem, MA, for a sci-fi-inspired slice of pizza, a historic candy treat, and an under-the-sea extravaganza with the three-pound Hypernova Scotia Challenge. (Repeat).

Casey Webb's culinary crusade carries him to a popular wine country in California. (Repeat).

Casey Webb makes his way to Richmond for a lesson on New Zealand-style savory pies, an elevated Jewish deli experience and a towering Ladder Burger Challenge. (Repeat).

Lake Tahoe provides a scenic backdrop as Casey Webb explores some of the area's best eats and finds a complete dinner in a bun, a Greek comfort food staple, and a fearsome, four-pound feast in the Menu Burger Challenge. (Repeat).

New York's Hudson Valley is visited. (Repeat).

Tony returns to Spain to experience the sights and flavors of Madrid. (Repeat).

Casey Webb's traveling taste buds take him to Salem, MA, for a sci-fi-inspired slice of pizza, a historic candy treat, and an under-the-sea extravaganza with the three-pound Hypernova Scotia Challenge. (Repeat).

Casey Webb's culinary crusade carries him to a popular wine country in California. (Repeat).

Casey Webb makes his way to Richmond for a lesson on New Zealand-style savory pies, an elevated Jewish deli experience and a towering Ladder Burger Challenge. (Repeat).

Lake Tahoe provides a scenic backdrop as Casey Webb explores some of the area's best eats and finds a complete dinner in a bun, a Greek comfort food staple, and a fearsome, four-pound feast in the Menu Burger Challenge. (Repeat).

New York's Hudson Valley is visited. (Repeat).

Tony returns to Spain to experience the sights and flavors of Madrid. (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.

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

Noah Cappe visits the Alaska State Fair. He tries some local fresh seafood and state secrets, including the Sasquatch Sandwich. (Repeat).

Down in Texas and Louisiana, Noah Cappe wades through the swamp to try unusual carnival fare at the bayou fairgrounds. (Repeat).

Eddie Jackson finds the best south-of-the-border flavors in the USA, with a combination of spices, fresh ingredients and traditional cooking styles unlike anything else. (Repeat).

Eddie Jackson shows off a full day of Thanksgiving eats, including homemade pies, irresistible sides and, of course, turkey. (Repeat).

Alton Brown "reloads" his classic steak show with an entirely new recipe for a reverse-seared ribeye steak. He also reviews thermometer basics, how to cure a cast-iron skillet and why pre-salting meat can be the right thing to do. (Repeat).

Alton Brown "reloads" a classic biscuit show featuring his grandmother, with an entirely new take on the classic quick bread. Lard and sifting are discussed. (Repeat).

Noah Cappe takes a tour from coast to coast sampling some of the craziest creations around. These fairground vendors have combined two iconic treats into one revolutionary new midway masterpiece. (Repeat).

Noah Cappe says good morning to the California sunshine at the Sonoma Marin Fair with Breakfast on a Stick, and chows down on another West Coast classic-turned-carnival eats: the Green Goddess. Then it's off to Wisconsin for the Racine County Fair's Classic Cheese Curds and The Pink Taco. (Repeat).

Noah arrives at The Great Frederick Fair in Maryland, where he enjoys the Whole Hog, the Crabby Dog and the Cake-a-Dilla; Noah visits New York's Wyoming County Fair and samples the Monster Veggie Wrap, the Mexita and the Exploding Fireball Taffy. (Repeat).

The York Fair in Pennsylvania, which dates back to 1765, offers dishes that include a taste of Christmas, a pretzel stuffed with a burger, fork-free chick'n'waffle and apple pie funnel cake. Also: The Steuben County Fair in Upstate New York features its own version of a Cuban sandwich, five-alarm fried fudge, and the rainbow sugar waffle. (Repeat).

Andrew travels to Atlanta and eats calf brains served on toast at a gourmet pub, and gets a Korean scrub down with comedian Margaret Cho. Also: grilled goat organs from a local farm. (Repeat).

Andrew travels to Alaska's Copper River Basin in the sixth-season premiere, during which he meets a group of Native Americans who live the traditional life of the Ahtna tribe. While spending time with them, he experiences their everyday world of hunting, trapping and fishing. His trip also finds him trying moose and salmon oil, as well as spearing whitefish, shooting spruce chicken and digging up

New York is the city that never sleeps, so Andrew Zimmern pulls the night shift to explore the hidden world that fuels the Big Apple and finds out why feeding hungry New Yorkers is an all-night job. (Repeat).

Andrew tastes iconic dishes from Nashville during a visit to Music City. Included: hot chicken; dry ribs; and grilled sandhill crane. (Repeat).

A visit to an 86-acre sustainable fish farm called Passmore Ranch. (Repeat).

Inside the Jack Mountain Bushcraft School in Masardis, Maine. (Repeat).

Michael Symon visits the Lone Star State for the Cedar Fest BBQ Cook-Off. The teams compete in ribs, chicken and pork, but the real star is brisket. Which team has what it takes to win, and which teams are all hat and no cattle? (Repeat).

Three chefs are ready to fight with fire for a chance to win $10,000. The competitors are all eyes and ears when the Crossfire Round ingredients are revealed, and the judges indulge in a Feast of Fire hand-picked from the butcher shop. (Repeat).

Three chefs think they have what it takes to be a Fire Masters Champion. The Crossfire Round is a battle of pizzas, and the Feast of Fire has the judges hooked on a sizzling seafood spread. (Repeat).

Three chefs head into the flames to show off their culinary personality in the Wildfire Round. Then, they go head-to-head in a battle of fruit desserts in the Crossfire Round, and foraged ingredients hit the open fire in the Feast of Fire. (Repeat).

Three chefs are fired up in the Wildfire Round. In the Crossfire Round, two chefs battle for the best lamb belly, and in the Feast of Fire, the judges enjoy dinner at the Diner. (Repeat).

Seattle has some of the best seafood, slices and sorbet around. Included: crab cakes at Dahlia; pizza at Serious Pie; and raclette at Le Pichet. (Repeat).

TV chefs discuss their favorite holiday foods, from traditional fruitcake to rose-petal petit fours. Appearing: Bobby Flay; Alex Guarnaschelli; Curtis Stone; Michael Symon. (Repeat).

The best off-the-beaten-path eateries are revealed by celebrity chefs, including Tyler Florence, Sunny Anderson and Ted Allen. (Repeat).

Featuring unexpected foods, including dumplings from Philadelphia; a tropical sundae from New York; and Mexican food from St. Petersburg, Florida. (Repeat).

Fire cooked Latin American food in Texas; smoked European-style sausages. (Repeat).

Fire roasted coffee and other artisanal delights. (Repeat).

Andrew returns to his old stomping grounds—New York City. First, he stops in Brooklyn for some classic pizza. Then, he grabs a bite of the comfort food from his childhood before reliving memories of eating dim sum in Chinatown. (Repeat).

Andrew visits Cleveland for a taste of the city's culinary comeback. He gets nostalgic at the West Side Market, discovers new classics in a 100-year-old food hall and swings by a neighborhood butcher shop that's earning rave reviews from old timers and y (Repeat).

Seattle has some of the best seafood, slices and sorbet around. Included: crab cakes at Dahlia; pizza at Serious Pie; and raclette at Le Pichet. (Repeat).

TV chefs discuss their favorite holiday foods, from traditional fruitcake to rose-petal petit fours. Appearing: Bobby Flay; Alex Guarnaschelli; Curtis Stone; Michael Symon. (Repeat).

The best off-the-beaten-path eateries are revealed by celebrity chefs, including Tyler Florence, Sunny Anderson and Ted Allen. (Repeat).

Featuring unexpected foods, including dumplings from Philadelphia; a tropical sundae from New York; and Mexican food from St. Petersburg, Florida. (Repeat).

Fire cooked Latin American food in Texas; smoked European-style sausages. (Repeat).

Fire roasted coffee and other artisanal delights. (Repeat).

Andrew returns to his old stomping grounds—New York City. First, he stops in Brooklyn for some classic pizza. Then, he grabs a bite of the comfort food from his childhood before reliving memories of eating dim sum in Chinatown. (Repeat).

Andrew visits Cleveland for a taste of the city's culinary comeback. He gets nostalgic at the West Side Market, discovers new classics in a 100-year-old food hall and swings by a neighborhood butcher shop that's earning rave reviews from old timers and y (Repeat).

Add this Set of 5 Morgan Dollars from 1879 to 1921 graded in MS64 condition to your collection. Each coin comes from one of the 5 decades and mints that the Morgan Dollar was struck in, comprising some of the most significant coins in the series.

Noah Cappe visits the Circleville Pumpkin Show in Ohio, where pumpkin stars in both savory and sweet treats. (Repeat).

Fair vendors use the potato to create original midway food offerings. (Repeat).

Movie-theater eats, including popcorn, Raisinettes and Dibs ice cream, are discussed. (Repeat).

The making of Five Guys burgers; Baby Ruth candy bars; and Hostess Ho Hos. Also: an 18th-century coffeehouse in Colonial Williamsburg is visited. (Repeat).

Alton Brown "reloads" with new science on cold-water pasta cooking and shares his recipe for cacio a pepe. (Repeat).

Alton Brown "reloads" his classic fish-and-chips show with a brand-new recipe for french fries and fish sticks all while being hounded by his sister. (Repeat).

In the American capital, Casey Webb explores some of the most frequented diners and eateries. (Repeat).

Casey Webb visits Detroit for the famous Detroit-style, Sicilian square pan pizza. He brunches on a bourbon-peach cinnamon roll in a local landmark and accepts the M Wings Challenge. (Repeat).

Casey Webb heads to Omaha to satisfy his hunger in the heartland. He chows down on a historic Reuben sandwich, a soul food feast featuring fried chicken from a 100-year-old recipe and a monstrous pile of pork with all the breakfast fixings. (Repeat).

Casey Webb's search for the best eats brings him to Green Bay, Wisconsin. (Repeat).

Roger Mooking sets out on a culinary odyssey to find the 12 best super-sized dishes. He hangs out with chefs to learn all their secrets for creating ultimate omelets, steaks, sandwiches, and seafood platters. (Repeat).

Roger Mooking showcases 15 of America's best dishes that have achieved local legend status. (Repeat).

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

Featuring America's best noodles. A mouthwatering pho burrito is the perfect mashup, and barbecue mac and cheese nachos double the yum. (Repeat).

Brunching on some of America's tastiest twists on the beloved mealtime mashup with breakfast spaghetti, fried chicken and churros, boozy pancakes drunk with flaming Cherries Jubilee and a BBQ beef breakfast bun aptly named The Beast. (Repeat).

Andrew Zimmern pulls apart a melty meatball parmigiana hero in Portland, Ore. Antonia Lofaso finds a super-soft creme brulee doughnut in Washington, D.C. Anne Burell heads to the city of sin for a breakfast sandwich packed with ooey, gooey deliciousness. (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).

Brad Miller finds the Yuletide spirit in a holiday steak in Wilmington, Delaware. (Repeat).

Andrew Zimmern has lost count of how many times he's indulged in the barbecue chicken from Miss Myra's Pit Bar-B-Que in Birmingham, Alabama. Aarti Sequeira can't stop ordering her favorite handmade ice cream at Salt and Straw in Los Angeles. Duff Goldman can't keep track of all the jumbo lump crab cakes he has eaten at Faidley's Seafood in Baltimore. (Repeat).

Wolfgang Pick tries a seafood platter at Cassia in Los Angeles. (Repeat).

Robert Irvine takes his wife's advice and discovers the world's greatest omelet at Babystacks Cafe in Las Vegas, Nevada. (Repeat).