The Cooking Channel HDTV (COOKHD)

Andrew finds southern favorites in Raleigh, Durham and Chapel Hill. (Repeat).

Andrew introduces Kanazawa, Japan, a modern city filled with deep traditions. From regionally fished Kano crab to sushi built using aged rice and fresh seafood, he explores tantalizing eats that are unspoiled by international tourism. (Repeat).

From pork shoulder cooked underground to hearty pasties and whitefish plucked from the tumultuous Lake Superior, Andrew Zimmern explores the cuisine of the individualistic Upper Peninsula in Michigan. (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 checks out the inventive and international eats of New Jersey. From all-you-can-eat Brazilian meat to rich seafood stew, potato-loaded hot dogs to Dominican marinated pork, Andrew finds that the Garden State's cuisine is diverse and bold and gives any major city a run for its money. (Repeat).

Andrew Zimmern highlights the rustic eats of the Chesapeake Bay area, from steamed shellfish doused in J.O. spice to tender Virginia ham. Regional classics include creamy peanut soup, bacon-wrapped oysters, and fried soft-shell crab. (Repeat).

Andrew heads to Los Angeles to try new creations from the city's experimental young chefs. Then, he makes sure not to forget about classics like the pastrami at Langer's Deli and Middle Eastern fare at Kismet. (Repeat).

Andrew heads to St. Louis to get his fill of comfort food. He savors barbecued pig snoots, indulges in a modern Midwestern incarnation of traditional Italian fare and slurps noodles at one of the hottest new spots for East Asian fare. (Repeat).

Noah travels to Chowchilla, Cal., and discovers a meat extravaganza that takes three days to prepare, a funnel cake cheeseburger and the Baja avocado taco. Later, a trip to New Jersey for the St. Michael's Italian Festival includes Zeppole, a sandwich called the Hoboken Fat Boy and a cheesecake known as Cake 'n Bacon. (Repeat).

Noah Cappe kicks things off at the Big E in West Springfield, Mass., where he "meats up" with a deconstructed Turducken Sandwich and the award-winning Country Fried Shepherd's Pie. He ends the day on a sweet note with two desserts: Deep Fried Fruit Punch and The Big E-clair. Then, at the Gwinnett County Fair in Georgia, meat is on the menu for every course as Noah chows down on a Sunday Dinner Sun

Ali Khan hunts for the best deals in Jacksonville, Fla., for breakfast, lunch, dinner and a snack. He kicks off his culinary escapades with a chef-driven dish of chorizo corn cakes with vegan queso and spicy guajillo chile sauce. (Repeat).

Ali Khan is scouring St. Petersburg, Fla., for the best deals for breakfast, lunch, dinner and a snack. He starts the day strong with a ʺChoppedʺ champion's hearty French crepe with an American twist and then keeps things rolling at a Brooklyn-style deli. (Repeat).

Ali Khan looks for the best meal deals in Santa Barbara, California. (Repeat).

Ali visits Music City, where he finds a breakfast weenie smothered in a cheesy hash brown casserole, an award-winning barbecue sandwich, a giant cinnamon roll, and super spicy hot chicken. (Repeat).

Alton Brown takes on the "mixed rice" dish of Korea. (Repeat).

Alton Brown unveils the best way of cooking fish: putting it back in the water in a bag. (Repeat).

Alton Brown shares how to get dates into one's culinary life, including three recipes for the 1960s classic devils on horseback and a very scrummy sticky foffee pudding. (Repeat).

Alton Brown journeys through the history and science of steak tartare. (Repeat).

Chef Justin Brunson shares where gets his favorite meatballs, while Monti Carlo digs into her heritage and discovers her favorite chicharron in Los Angeles. Chef Bobby Flay reveals his favorite steak. (Repeat).

The doughnut is spotlighted. Alton Brown takes a trip to Memphis to honor the original glazed doughnut that started it all. (Repeat).

Jeff Mauro heads to Proxi in Chicago for a food frenzy with a unique version of street corn. (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).

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

The best meals for any special occasion, including Beau MacMillan's gnocchi in San Diego. (Repeat).

Roger Mooking searches for the country's top fifteen sandwiches and learns about the techniques and assortment of culinary delights one can place between two slices of bread. (Repeat).

Roger Mooking looks for saucy dishes across the United States. (Repeat).

Roger Mooking visits the most creative chefs in the U.S. to get their mouthwatering secrets for meaty celebrations that include whole hog barbecue, buffalo meatloaf and more. (Repeat).

The host returns to Durham, N.C., to compete in the Doughman race, which combines competitive eating with a traditional triathlon. (Repeat).

The host is in Minneapolis to attempt the Meterbratwurst challenge at Gasthof zur Gemütlichkeit, featuring a meter of grilled German bratwurst plus a side of sauerkraut. (Repeat).

In New Orleans, the host attempts to eat hundreds of oysters in a single sitting at the Acme Oyster House. (Repeat).

Adam visits Ann Arbor, Mich., and takes on Mount Nacheesmo, a 5-lb. plate of nachos, at Tios Mexican Cafe. (Repeat).

Adam Richman tackles a 5-lb. barbecue burrito at Sweet P's BBQ in Knoxville. The host also indulges in unique burgers and huge hand-cut steaks while in Tennessee. (Repeat).

The host visits Des Moines, Iowa, to indulge in some Midwestern comfort food, including a sandwich-inspired pizza. For the challenge, he tries to eat a 5-lb. sandwich loaded with pork tenderloin, Angus steak, fried cheese, brisket and bacon. (Repeat).

Adam visits historic Butte, Mont., and takes on a 5-pound stromboli at Trimbo's Pizza. (Repeat).

Adam takes on a 6-pound frittata at Mother's Cupboard in Syracuse. While there, he also dines at Dinosaur Bar-B-Que and Heid's of Liverpool. (Repeat).

Anthony Bourdain travels to Panama for a taste of local food and culture in the Season 6 premiere. (Repeat).

Tony travels to Cambodia and learns about local dishes while dining with Cambodian activist and politician Mu Sochua. (Repeat).

Adam Richman tackles a 5-lb. barbecue burrito at Sweet P's BBQ in Knoxville. The host also indulges in unique burgers and huge hand-cut steaks while in Tennessee. (Repeat).

The host visits Des Moines, Iowa, to indulge in some Midwestern comfort food, including a sandwich-inspired pizza. For the challenge, he tries to eat a 5-lb. sandwich loaded with pork tenderloin, Angus steak, fried cheese, brisket and bacon. (Repeat).

Adam visits historic Butte, Mont., and takes on a 5-pound stromboli at Trimbo's Pizza. (Repeat).

Adam takes on a 6-pound frittata at Mother's Cupboard in Syracuse. While there, he also dines at Dinosaur Bar-B-Que and Heid's of Liverpool. (Repeat).

Anthony Bourdain travels to Panama for a taste of local food and culture in the Season 6 premiere. (Repeat).

Tony travels to Cambodia and learns about local dishes while dining with Cambodian activist and politician Mu Sochua. (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.

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The Houston Livestock Show and Rodeo in Texas is toured by host Noah Cappe, who gets a lesson in meat from the Lone Star State, plus eats a chili burger, barbecue baked potato, tamales and strawberry-waffle bombs. Later, breakfast pizza, a sushi burrito and funnel-cake dog are among the tasty highlights of Lemonade Days in Dunwoody, Ga. (Repeat).

Noah attends the Kentucky Derby Festival in Louisville, where he eats a custom-made pizza, Ozark-style loaded fries topped with pork, baked beans and cheddar cheese, fried cookie dough and a festive funnel cake. Also: Vendors at the South Texas State Fair serve up the Swamp Thing and Hush Kitties. (Repeat).

Eddie Jackson takes a look at some amazing Black-owned restaurants. These business owners are passionate about their community, cultural history, family tradition and food. (Repeat).

Eddie Jackson discovers the best food that Texas has to offer, from state legends like chili and barbecue to flavors from south of the border. (Repeat).

A day full of Southern staples is in store. (Repeat).

Featuring several recipes that use every part of a pig. (Repeat).

Noah Cappe heads to northern Indiana, where the Hoosiers in Valparaiso are doing things right at the Porter County Fair. The Super Ramen Dog combines two delicious foods Noah didn't know belonged together, the Elephant Ear Taco is a new take on a fairground favorite, and the Peanut Pop Shake has Noah all shook up. Then he heads north of the border to Brooklin, Ontario, for the Brooklin Spring Fair

Noah Cappe heads to the Big Fresno Fair in California for the debut of some new fair foods, including the Flamin' Hot Chimichanga and Rainbow Shrimp Fries. Then he visits the Elkhart County Fair in Indiana for a new spin on the classic hot dog and one of the wackiest deep-fried desserts ever. (Repeat).

Noah Cappe makes a visit to the world-famous Iowa State Fair to sample some award-winning new items. There's a new take on chicken and waffles and a massive meat meal all wrapped up to eat on the midway. Then he's off to the Missouri State Fair, where he gets a good look at the Show Me State's offerings. The Pork-Tato stirs up a storm on the fairground, and the Hash Brown Handful helps fairgoers g

Noah explores the world of fork-free foods served on skewers. Among his discoveries are the Family Dog, Bacon Bomber, Gator Kabobs and Fudge Puppy. (Repeat).

Host Andrew Zimmern begins his exploration of America's most unusual foods in Minnesota's Twin Cities. Featured eats include deep-fried snapping turtle; an elk-and-wild-rice hot dish; brined-and-breaded duck testicles; and "meat glue." (Repeat).

A new season begins with Andrew in Washington, D.C., exploring things to eat in the nation's capital. Included: fresh snakehead fish pulled from the Potomac River; the traditional Salvadoran dish pupusa; and a peanut-butter sandwich made with foie gras. (Repeat).

Andrew visits Wisconsin, where he learns the science behind improving the taste of milk. Also: A Serbian casserole is prepared with lamb organs; and emu testicles are tasted. (Repeat).

Food finds in Denver. Included: a trip to the ballpark for Rocky Mountain oysters; a historic restaurant with yak and elk on the menu; and cooking pheasant under the Colorado sky. (Repeat).

In Oahu, Hawaii, the chef teams up with a farmer to heat up an imu, a traditional underground oven, to cook up a feast that includes cheeseburgers wrapped in layers of leaves. Then, the chef goes to Kauai to join another chef in cooking chicken, ribs, and fresh-caught fish cooked in barrel smokers. (Repeat).

Roger visits three of the greatest fire-roasted ragers that cook tons of meat. Featuring a church picnic with nearly four tons of meat and a crowd of 4,000 carnivores in Owensboro, Kentucky; a Wisconsin winery where they've built a contraption to roast an entire 1,200-pound steer for their annual celebration of beer, wine and beef; and a 70-year-old fish festival in New England, sculpting a scorch

Michael Symon makes his way to the Garden State to see more than 40 teams compete over two days at the New Jersey Knoq-Out in Blairstown. A rookie competes against her mentors, and the teams find out if double the days leads to double the trophies. (Repeat).

Tension flares up in the Wildfire Round. Chefs must take the Crossfire Round with a grain of salt and the final round is all about celebrating the Cape. (Repeat).

The chefs attempt not to crack under pressure. (Repeat).

The Signature round allows the chefs to serve up big flavors, big personality and some big mistakes. The Crossfire round gives the competitors the shakes, and in the Feast of Fire, the chefs flame to please for the chance to win $10,000. (Repeat).

The Wildfire Round is a battle to finish on time. In Crossfire Round, it's a head-to-head potato showdown, and the Feast of Fire is an Oktoberfest delight. (Repeat).