The Cooking Channel HDTV (COOKHD)

Michael Symon ventures south to the Smoke on the Falls competition in Gadsden, Alabama. From couples to friends to whole families, more than 60 teams compete, but only one will take home the title of Grand Champion. (Repeat).

Noah Cappe digs into seven ooey-gooey versions of the classic American casserole. Whether it's stacked in a sandwich, layered in a hot dog, rolled into a taco, or topped with lobster, these mac and cheese creations are crave-worthy carnival treats. (Repeat).

Noah Cappe goes hog-wild with fantastic porky delights. Pork is as delicious as it is versatile, which allows these amazing carnival cooks to get creative. (Repeat).

Casey Webb's cross-country food frenzy brings him to Miami, where he first tackles a triple-layer burger. Next, he delights in some innovative, Cuban-inspired ice cream flavored with cream cheese, guava and cookies. Finally, he's joined by two teammates to go up against a monster 30-inch pizza challenge. (Repeat).

Casey Webb's tasty trek across America brings him to Boulder, Colorado, for a bourbon burger blast, a gooey campfire classic and an insanely hot pizza loaded with three layers of ghost pepper. (Repeat).

Casey Webb's food frenzy takes him to New York's Hudson Valley for a classic fall, orchard-to-table treat, an Italian dessert for breakfast and wings so hot they have him seeing ghosts in the 4.5-pound Atomic Ghost Wings Challenge. (Repeat).

Casey Webb makes his way to Las Vegas, Nevada, to gamble on grilled cheese. (Repeat).

The South Florida Fair in West Palm Beach features some wacky takes on fairground classics, including the waffle burger and donut Philly cheesesteak. Later, host Noah Cappe travels to the National Western Stock Show and Rodeo in Denver, where he tastes the uber-tater and icy apple dream. (Repeat).

Cheesy dishes, both savory and sweet, are in the spotlight. Included: deep fried mac and cheese at the Calgary Stampede in Canada; cowboy pistolettes in Texas; classic cheese curds in Wisconsin; and a bacon-covered New York cheesecake. (Repeat).

A menu inspired by Italy includes a peach-and-arugula salad with pancetta and gorgonzola; a frittata with peppers and onions, and a cherry-tomato sauce; and espresso affogato. (Repeat).

An on-the-go menu includes omelet burritos; a cheddar-and-bacon waffle sandwich; yogurt muffins; and a blueberry-pomegranate-yogurt-honey smoothie. (Repeat).

Deconstructed roasted tomato grits and shrimp with sauteed baby mustard greens and bacon "confit"; streusel-topped baked peaches with a sweet sorghum drizzle; hibiscus tea sangria. (Repeat).

Smoked salmon and scallion scramble; wild mushroom Yukon gold hash; blackberry hazelnut sticky buns. (Repeat).

Chef Michael Symon embarks on a summer road trip to taste the best burgers, brews and BBQ the U.S. has to offer in this series, which premieres with a surprise appearance by Bobby Flay at an over-the-top barbecue joint in New York. Also: Michael discovers just how much heat he can handle in Nashville. (Repeat).

Actor and proud Baltimore native Josh Charles meets up with Michael Symon at his favorite place for crab cakes. Later, the two play a heated round of boccie ball in the city's Little Italy neighborhood; and Michael introduces Josh to some of Baltimore's best new spots for burgers, desserts and craft brews. (Repeat).

Michael Symon starts in Boston with triple-processed pork belly that is cured, brined and smoked. In Seattle, tender braised lamb shoulder amps up a traditional breakfast hash, while in Miami, they are using fresh, local cinnamon rolls as buns for a sweet and savory burger. (Repeat).

Michael Symon starts in his hometown of Cleveland, Ohio at his very own restaurant, where he enjoys a pastrami beef rib and gets a special look at his grandfather's recipe for scratch-made spaetzle and spicy sauerkraut. (Repeat).

Noah Cappe rolls across America with a list of deliciously doughy midway munchies. (Repeat).

Over-the-top meat experiences are highlighted by host Noah Cappe. Included: a tri-tip beef sandwich in Portland; and chicken wing ice cream. (Repeat).

A Renaissance fair features conch fritters, deep-fried brownie bites with peanut butter and jelly, a fried green tomato BLT, and cookies-and-cream sandwich. Also: A cheesesteak, fries and huge taco await Noah in Mercedes, Texas. (Repeat).

Breakfast foods are highlighted. Noah digs into morning meals with something for everyone, from the sinfully sweet Cinnamon Roll Waffle to the hearty and delicious Breakfast Poutine. (Repeat).

Casey has crossed the country chowing down on some of the best eats American has to offer, and it's time to honor the best of the best by inducting the top five absolute cheesiest dishes in "Man v. Food" history into the Hall of Fame. (Repeat).

Casey Webb's cross-country culinary adventures take him to the port city of Wilmington, North Carolina for a barbecue bonanza; a burrito; and a pierogi team challenge. (Repeat).

Casey Webb charges into Charlotte, North Carolina, for three takes on Southern specialties. There's a cheesy chicken classic care of Korea, a time-honored institution's signature sandwich and the biggest walking taco in all the Carolinas. (Repeat).

Visiting Hoboken, New Jersey. Includes a peek at Frank Sinatra's home; eating homemade mozzarella; and more. (Repeat).

Casey Webb goes to Columbus, Ohio where he tries meals such as a bacon-wrapped hot dog. (Repeat).

The host enters his first-ever mystery challenge in Sarasota, Fla. While there, he also indulges in deep-fried hot dogs and homemade pies. (Repeat).

Host Alton Brown dives into the history, science and technique of making "real" bagels at home. (Repeat).

Tips for grilling chicken. (Repeat).

Sweet-and-salty foods, including bacon pralines, are prepared. (Repeat).

Tips for losing weight by eating from four basic food groups. (Repeat).

Andrew explores Nova Scotia, where the sea influences the local cuisine. (Repeat).

Andrew explores the cuisine of Tuscany, Italy, which is rooted in the tradition of "cucina povera" or food made with local, high quality ingredients. Andrew highlights Tuscan specialties like small-batch extra virgin olive oil, spicy fish stew served over crusty bread, chickpea pancakes and whole fish simmered quickly in spicy tomato sauce. (Repeat).

Andrew explores the cuisine of Bermuda, from fish chowder to cassava pie. (Repeat).

The specialties of Mexico City are explored, including barbacoa, chicharrón and huarache. (Repeat).

Andrew Zimmern follows in the footsteps of Lewis and Clark while experiencing the bountiful cuisine of the Pacific Northwest. Included: He dines on Pacific lampreys; forages for edible barnacles; and harvests for sea salt. (Repeat).

Andrew Zimmern fills up on stuffed grape leaves and pork belly in Cyprus; and gets to savor the European island's ancient edible legacy while curdling goat milk, tasting sun-dried goat, and nibbling on the world's oldest cookie. (Repeat).

Andrew Zimmern uncovers the boardwalk indulgences of the Jersey Shore. Included: sticky-sweet saltwater taffy; slices of tomato pie; and Italian subs. (Repeat).

Andrew Zimmern looks at the diverse and monumental eats that define Washington, DC. Full of vibrant communities, DC boasts gastronomy that includes local oysters, Ethiopian chicken stew, spicy Chinese stir-fry, and chili-smothered sausages. (Repeat).

Andrew visits New Orleans to indulge in all the tastes the city has to offer. He starts in the French Quarter at the country's oldest, continually-run family restaurant. Then, he heads to a beloved eatery for the famous beignets. (Repeat).

Andrew takes a walk down memory lane as he visits his favorite haunts in Portland, Maine. He enjoys pastries at his dad's favorite bakery, blows a single day's calories eating poutine and digs into juicy pork prepared over a wood-fired grill. (Repeat).

Andrew explores the cuisine of Bermuda, from fish chowder to cassava pie. (Repeat).

The specialties of Mexico City are explored, including barbacoa, chicharrón and huarache. (Repeat).

Andrew Zimmern follows in the footsteps of Lewis and Clark while experiencing the bountiful cuisine of the Pacific Northwest. Included: He dines on Pacific lampreys; forages for edible barnacles; and harvests for sea salt. (Repeat).

Andrew Zimmern fills up on stuffed grape leaves and pork belly in Cyprus; and gets to savor the European island's ancient edible legacy while curdling goat milk, tasting sun-dried goat, and nibbling on the world's oldest cookie. (Repeat).

Andrew Zimmern uncovers the boardwalk indulgences of the Jersey Shore. Included: sticky-sweet saltwater taffy; slices of tomato pie; and Italian subs. (Repeat).

Andrew Zimmern looks at the diverse and monumental eats that define Washington, DC. Full of vibrant communities, DC boasts gastronomy that includes local oysters, Ethiopian chicken stew, spicy Chinese stir-fry, and chili-smothered sausages. (Repeat).

Andrew visits New Orleans to indulge in all the tastes the city has to offer. He starts in the French Quarter at the country's oldest, continually-run family restaurant. Then, he heads to a beloved eatery for the famous beignets. (Repeat).

Andrew takes a walk down memory lane as he visits his favorite haunts in Portland, Maine. He enjoys pastries at his dad's favorite bakery, blows a single day's calories eating poutine and digs into juicy pork prepared over a wood-fired grill. (Repeat).

Noah Cappe begins Season 3 at the Royal Winter Fair in Toronto, where he gives the massive marshmallow crunch a try; and later, he explores the specialties at the State Fair of Louisiana, including gorditas, nachos and a 5-lb. burger. (Repeat).

Funnel cakes that are crazy and delicious are highlighted by host Noah Cappe, who tries the deep-fried treat with maple and bacon in Georgia, as a sundae in Ohio, a pumpkin variety in Kentucky, with apples in Pennsylvania, and topped with nacho cheese and jalapeños in California. (Repeat).

Ali is in Scottsdale, Arizona, to find the best deals for breakfast, lunch, dinner and a snack. Featuring a double serving of Southern barbecue scones piled high with savory pulled pork. (Repeat).

Ali Khan looks for breakfast, lunch, dinner, and snack deals in Birmingham, Alabama. (Repeat).

Ali Khan, full-blown food enthusiast and blogger, has 12 hours and only 35 bucks to find the best deals in Providence for breakfast, lunch, dinner and a snack! Ali dives right into a delectable Portuguese sweet bread French toast. He then sinks his teeth into a classic meatball sub from a landmark Providence sandwich shop. Then he gets his seafood on with a Quahog clam and chorizo "stuffie," and e

Ali Khan finds deals for breakfast, lunch, dinner, and snack in Atlanta. (Repeat).

Alton Brown takes on two different fried pieces of bread, each with a twist. (Repeat).

Alton Brown proves that brewing cold opens all-new dimensions of coffee enjoyment. And no, iced coffee isn't the same thing. (Repeat).

Alton Brown resuscitates the languishing tradition of the icebox or refrigerator cake. These no-bake cakes were all the rage in the 1950s, but they are ready for a pastry redux. (Repeat).

Alton Brown shows how to make the most of some very old kitchen newcomers such as amaranth, chia, and quinoa. (Repeat).

Memphis, home to Elvis and the birthplace of rock and roll, has deals on steak dinners at The Butchershop and indulgent surf and turf at Iris. (Repeat).

Mexican food is shown from around the country, starting with Alton Brown's favorite homemade salsa in Columbus, Ohio. Ali Khan then serves up a true Mexican original with beef carnitas tacos in Austin, Texas. (Repeat).

We take a trip to Chicago where we meet up with Jeff Mauro to discover all the magic colors hidden inside the Rainbow Cake. We find Monti Carlo over in Seattle cutting right to the middle of a plantain lasagna. And we indulge in every delectable layer of Geoffrey Zakarian's grasshopper dessert. (Repeat).

Featuring different food that tastes better when dipped, including sweet gelato; and roast beef. (Repeat).

Featuring different mashups and concoctions, including a caramel-corn pastry; jambalaya on stick; and a unique sandwich experience. (Repeat).

Some foods have revolutionized the culinary game while making stomachs happy. Scott Conant gives new meaning to an old favorite with an updated take on classic potato tots. Jernard Wells devours a delectable dish of salt and pepper calamari. (Repeat).

Roger starts the meal off right with 15 of the best appetizers in the United States. (Repeat).

Roger Mooking crosses America to count down 15 of the very best smoked foods. (Repeat).

Americans love tacos, and Roger Mooking is scouring the country for the 15 best tacos around. The options for fillings range from pork to fish to alligator in hard, soft, and even puffy shells. (Repeat).

Casey Webb follows his nose to Long Island, New York, 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. (Repeat).

The host visits Caliente restaurant in Richmond and tries to tackle the "Stupid Wings" challenge that requires him to down eight jumbo wings drenched in a sauce that's notoriously spicy. (Repeat).

Casey searches for the biggest and best in Santa Fe, New Mexico, including a sopapilla stuffed with carne asada. (Repeat).

Casey heads to Ocean City, Maryland, to dive into a massive jumbo lump crab cake sandwich, make some saltwater taffy candies and stay afloat in the Titanic Sundae Challenge. (Repeat).