The Cooking Channel HDTV (COOKHD)

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).

Martha Stewart shows off a brioche in New York City. (Repeat).

Jeff Mauro, Jamika Pessoa, Geoffrey Zakarian, and Bobby Flay share their recipes in creating dishes with cheese as the main ingredient. (Repeat).

Memorable bird dishes, from Peking duck to turducken, are discussed by Guy Fieri, Bobby Flay and Claire Robinson. (Repeat).

Noah takes it to the limit with seven of the most belly-busting carnival eats around. (Repeat).

Noah Cappe makes a trip to Rhode Island for Lobster Pizza and New England Nachos at the Newport Oyster and Chowder Festival! Then, country roads take Noah on a trip to Buckhannon, West Virginia, where fried chicken and waffles get a berry delicious spin. (Repeat).

Noah Cappe goes to San Angelo Stock Show and Rodeo in Texas for a meat feast. Then, he goes to the Great Anderson County Fair in South Carolina for a steak out. (Repeat).

Noah Cappe visits Greenville, Texas, for the Smoke Bomb and the French Toast Crunch Burger. (Repeat).

Andrew discovers ancient recipes in the region of Emilia-Romagna, Italy. (Repeat).

A gastronomical exploration of Salt Lake City's iconic food, including steak tips with mole; scones; and a pastrami burger. (Repeat).

Andrew Zimmern shares a gastronomic tour of the Iowa State Fair. (Repeat).

Andrew Zimmern explores Goa, a former Portuguese colony in western India, to sample tasty local cuisine. He tucks into prawn curry, Portuguese chorizo and pork vindaloo. (Repeat).

Noah takes it to the limit with seven of the most belly-busting carnival eats around. (Repeat).

Noah Cappe makes a trip to Rhode Island for Lobster Pizza and New England Nachos at the Newport Oyster and Chowder Festival! Then, country roads take Noah on a trip to Buckhannon, West Virginia, where fried chicken and waffles get a berry delicious spin. (Repeat).

Noah Cappe goes to San Angelo Stock Show and Rodeo in Texas for a meat feast. Then, he goes to the Great Anderson County Fair in South Carolina for a steak out. (Repeat).

Noah Cappe visits Greenville, Texas, for the Smoke Bomb and the French Toast Crunch Burger. (Repeat).

Andrew discovers ancient recipes in the region of Emilia-Romagna, Italy. (Repeat).

A gastronomical exploration of Salt Lake City's iconic food, including steak tips with mole; scones; and a pastrami burger. (Repeat).

Andrew Zimmern shares a gastronomic tour of the Iowa State Fair. (Repeat).

Andrew Zimmern explores Goa, a former Portuguese colony in western India, to sample tasty local cuisine. He tucks into prawn curry, Portuguese chorizo and pork vindaloo. (Repeat).

Former NFL player turned chef and TV host Eddie Jackson checks out carb-on-carb dishes. In this part of his gastronomic journey, he will try several delicious carb-loaded courses. (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).

The most over-the-top dishes are featured. (Repeat).

From mouthwatering burgers to delicious desserts, there's a food truck for just about any craving. (Repeat).

Adam Richman goes to Los Angeles to find a spicy, off-menu burger at his favorite Thai joint. Then, he discovers an inside-out grilled cheese, a secret Mexican breakfast dish named after Godzilla, and a burrito that combines flavors from Peru, Korea and Mexico. (Repeat).

Adam goes to Boston to bring to light off-menu dishes and restaurants in unlikely locations. He uncovers authentic Australian pies in an artful shipyard, an "adults only" secret steakhouse and a lobster eatery in a house's garage. (Repeat).

A trip to Portland, Ore., finds Andrew encountering different variations of honey and flavored salts. Also: an elk-heart tartar topped with a raw turkey egg; ice cream made with bourbon-smoked cherries and bone marrow; and goose liver paired with cacao. (Repeat).

Northern California is toured by Andrew, who learns about hunting doves at a ranch and visits a factory that produces wacky-flavored jelly beans. (Repeat).

Andrew Zimmern explores the neighborhoods that make Chicago a culinary treasure trove. From handcrafted burgers in the West Loop to street-style tacos in Wicker Park and barbecue chicken served up in Bronzeville, Chicago restaurants are raising the bar with an endless number of delicious destinations. (Repeat).

Andrew Zimmern explores the incredibly diverse food scene in California's East Bay area. He samples Chinese dim sum, Indian panipuri, American soul food, and Mexican tacos. (Repeat).

Andrew Zimmern visits NYC specifically to scope out Queens' multicultural gastronomy. From hand-ripped noodles to spicy Thai stir-fries, grilled Greek octopus to kosher icons like pastrami on rye, Queens is an abundance of edible diversity. (Repeat).

Andrew highlights the iconic British dishes and ethnically diverse foods that have put London on the culinary map. Included: humble shepherd's pie; posh beef Wellington; sizzling seekh kebabs; and smoky Jamaican jerk chicken. (Repeat).

Michael starts in San Diego with a Champ Burger loaded with beer-braised pork, and a cookie-brownie mashup that satisfies every sweet tooth. (Repeat).

In Palm Springs, Calif., Michael Symon starts with Vietnamese fusion dishes, like shaking beef and mini shrimp-stuffed pancakes. In Colorado Springs, an Asian-inspired duck burger gets a wonton topper. (Repeat).

Michael Symon dines on fish tacos with housemade blue corn tortillas and a beefy Mexican pizza in San Diego. In Denver, a local Colorado lamb patty is a reimagining of the Loco Moco, a classic Hawaiian hangover treatment. (Repeat).

Michael Symon meets a chef bringing the Indian street food flavors of his childhood to Asheville, N.C., with his own take on a sloppy joe that he calls a Sloppy Jai, with lamb hash and 30 Indian spices. (Repeat).

Noah Cappe packs his breath mints and heads to the South Florida Garlic Festival in Delray Beach, Fla., where the stinking rose makes an appearance in fair foods like the Claw Cake Burger and Mojo Pork Pockets. (Repeat).

Noah Cappe visits a state fair to try out the Redneck sushi, the Chicken 'n' Waffles Bowl, and the Fisher Scones. (Repeat).

Carla Hall encourages the 10 competitors to reveal their deepest fears by baking haunted house cakes. Then, the bakers compete in the dagger game, and the winner receives a reward that could be the difference between life and death in the competition. (Repeat).

Carla Hall meets the nine remaining competitors on the frightening front porch. The bakers are challenged to create Halloween candy croquembouche with a stunningly sweet illusion. (Repeat).

For a vampire party in the spooky cellar, Carla Hall asks the eight remaining bakers to team up and create desserts for a buffet to satisfy the bloodsuckers' appetites. (Repeat).

The seven remaining bakers continue their journey through the haunted house to the creepy nursery. Host Carla Hall challenges the competitors to bake 3-D demon doll cakes with a diabolically assigned flavor. (Repeat).

In the devil's den, Carla Hall challenges the six remaining bakers to conjure up a devilish dessert using unusual ingredients, such as sauerkraut, beets, tamarind paste, and canned tomato soup, to avoid the fiery pit of elimination. (Repeat).

Carla Hall invites the five remaining bakers to a party in the haunted ballroom, where they must create costume cakes for a spot in the finale. (Repeat).

The final four bakers face off to make severed limb cakes in the mad doctor's surgical room. Then, host Carla Hall challenges the competitors to reach new heights with floating cakes to win $25,000 and be named Halloween Baking Champion. (Repeat).

In the devil's den, Carla Hall challenges the six remaining bakers to conjure up a devilish dessert using unusual ingredients, such as sauerkraut, beets, tamarind paste, and canned tomato soup, to avoid the fiery pit of elimination. (Repeat).

Carla Hall invites the five remaining bakers to a party in the haunted ballroom, where they must create costume cakes for a spot in the finale. (Repeat).

The final four bakers face off to make severed limb cakes in the mad doctor's surgical room. Then, host Carla Hall challenges the competitors to reach new heights with floating cakes to win $25,000 and be named Halloween Baking Champion. (Repeat).

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

A vegan waffle, green chile cheeseburger, designer donut and carne adovada are among the foodie highlights of Ali Khan's trip to Albuquerque. (Repeat).

Ali Khan looks for the best deals in San Diego for breakfast, lunch, dinner and a snack. He starts off strong with Brazilian-style hash browns stuffed with eggs, cheese and garlic. Then, he masks up like a Mexican wrestler for a discount on a loaded surf-and-turf Cali burrito. Later, he gets the ride of his life and the sweetest donut ever. Finally, he hits the beach for a taste of Hawaii with som

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 tracking down some deals in Dallas for breakfast; lunch; dinner; and a snack. (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 some of the best of coastal cuisine in a top 15 countdown of the most delicious dishes inspired by America's oceans, lakes and rivers. From shrimp and grits on the Gulf Coast to wasabi salmon burgers on Alaska's frozen coast and crab cakes by the Chesapeake Bay, it's an exploration of truly mouthwatering meals with a glimpse behind the scenes at some of the country's best c

Roger wraps his hands around the best sandwiches, tacos, pizza slices, chicken wings and more. (Repeat).

Roger Mooking heads to Nashville. At Urban Grub, an 18-foot-tall hearth hangs a wall of andouille sausages and pork ribs rubbed with sorghum and spices. At Martin's Bar-B-Que Joint, a 6-foot-tall rig can smoke a flock of spiced chickens. The sausages get sent to a kettle brimming with a flavorful boil with crawfish, fire-roasted potatoes, and corn. To complement the fiery chickens, there's a side

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 learns some wild techniques to rig up and roast whole animals. (Repeat).

Roger Mooking visits pitmasters who are cooking meat in large quantities. (Repeat).

All across America, folks are cooking up red, white, and blue meals that pay tribute to tradition and tempt the taste buds. (Repeat).

Featuring restaurants serving up some of the best dishes in America's heartland, from seriously saucy barbecue sandwiches to nachos on a pizza and the perfect burger for Dirty Dancing. (Repeat).

Featuring restaurants across the country that offer a warm, comforting hug of flavor, from bacon-wrapped meatloaf and a double-decker pizza burger to boozy French toast and smothered biscuit sandwiches. (Repeat).

Powerhouse proteins such as the Meat Coma are prepared. (Repeat).

It's a festive holiday battle as three teams go head-to-head-to-head. (Repeat).

It's a flavorful face-off as Chef Kamal Fraser from Caribbean Jerk and Chef Aquib Ahmed from Bombay at the Beach bring all their spices to the table in a challenge to create a masterpiece using ingredients from a tropical fruit basket. (New).

Casey Webb heads to Des Moines, Iowa, where he'll attempt to eat an overstuffed pulled pork sandwich slathered in a scorpion pepper hot sauce in ten minutes. (Repeat).

Californian chef Ari Taymor faces off against chef Geoffrey Zakarian; and judges Leslie Bargar Suter and Dr. Woo will determine the winner. (Repeat).

Chicago Chef Lee Wolen busts out of his shell for a battle against Iron Chef Geoffrey Zakarian that is anything but quiet. Judges Nancy Silverton and Simon Majumdar are on hand to determine the winner. (Repeat).

Boston chef Douglass Williams battles against chef Alex Guarnaschelli; and actress Ming-Na Wen joins writer John T. Edge to determine which chef triumphs. (Repeat).

Chef Brittanny Anderson battles chef Alex Guarnaschelli; and Antonia Lofaso and Simon Majumdar serve as judges. The Season 13 premiere. (Repeat).

Californian chef Ari Taymor faces off against chef Geoffrey Zakarian; and judges Leslie Bargar Suter and Dr. Woo will determine the winner. (Repeat).

Chicago Chef Lee Wolen busts out of his shell for a battle against Iron Chef Geoffrey Zakarian that is anything but quiet. Judges Nancy Silverton and Simon Majumdar are on hand to determine the winner. (Repeat).

Boston chef Douglass Williams battles against chef Alex Guarnaschelli; and actress Ming-Na Wen joins writer John T. Edge to determine which chef triumphs. (Repeat).

Chef Brittanny Anderson battles chef Alex Guarnaschelli; and Antonia Lofaso and Simon Majumdar serve as judges. The Season 13 premiere. (Repeat).

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

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Hand-held meals are discussed. Included: Mexican street food and the grilled-cheese sandwich. (Repeat).

Pubs are visited. (Repeat).

Inexpensive food is examined. Included: tacos in Chicago; a Cambodian sandwich shop in New York; and a Venezuelan restaurant in Williamsburg, N.Y. Also: hot dogs and sausages. (Repeat).

Mexican food is explored Boulder, Washington, D.C., and Cleveland. (Repeat).

Stone crabs at Joe's, lamb shank at Sardinia, calzones at Fratelli La Bufala, pear granita at Ola, treats at Michaels Genuine, and the chocolate peanut butter s'mores from Prime 112 are featured. (Repeat).

Food Network stars recall some foods that surprised them, including deep-fried candy bars; prosciutto ice cream; and guacamole with sage, bacon and blue cheese. (Repeat).

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

Tribute is paid to some of the best styles, cuts, and steakhouses serving up the best steaks. Chef Jonathon Sawyer takes a trip to Dayton for a ribeye cut. (Repeat).

Restaurants across America going hog wild with pork. Included: humongous German-style pork shanks in Philadelphia; pork-powered pizzas in Boston; bourbon-glazed pork chops in St. Rose, Louisiana; the skyscraper-sized Hogzilla in Ridgefield, Connecticut. (Repeat).

Unique restaurant dishes are featured such as sky-high burgers from a New Jersey drive-in. Other food gems shown include diner classics turned into finger food by a doughnut shop in New Orleans, and succulent seafood fries served by a Southern California food joint. (Repeat).

Andrew Zimmern explores exotic ingredients and innovative food techniques in Chicago. From a fish dish made with ambergris to a world-class charcuterie with duck heart pate, Andrew finds that the Windy City feeds his appetite for new food experiences. (Repeat).

Andrew Zimmern makes a beeline for the nation's third coast, the often forgotten Gulf shore, where people strive to preserve their unique way of life. From stingray tacos to nutria stew, Andrew gets a tasty foray into an overlooked corner of the world. (Repeat).

Andrew highlights the culinary diversity and history of San Francisco. (Repeat).

Andrew dives in to the laid-back eats of Santa Monica, California. Boasting miles of coastline, Santa Monica is home to spicy seafood soup, Chinese chicken salad, Tsukemen and many other dishes any seafood lover could want. (Repeat).

Andrew highlights the iconic British dishes and ethnically diverse foods that have put London on the culinary map. Included: humble shepherd's pie; posh beef Wellington; sizzling seekh kebabs; and smoky Jamaican jerk chicken. (Repeat).

Andrew spotlights Hamptons icons wood-roasted whole fish and clam chowder. (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).

Visiting Fargo, North Dakota for a gastronomic exploration. Includes a classic breakfast-desert mas up; a big Midwestern meal; Bavarian bites and brews; giant pretzels; and more. (Repeat).

Counting down the five most perfect pork dishes. (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).

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).

In Las Vegas, the host starts his day with a massive breakfast. Then he consumes some of the country's hottest crawfish and attempts to finish a 6-pound burrito at the NASCAR Cafe in the Sahara Hotel & Casino. (Repeat).

Noah heads to San Diego and hams it up at the Balboa Park December Nights Festival. (Repeat).

Noah Cappe heads to the Greater Baton Rouge State Fair for a helping of Cajun treats, like Cajun boudin tacos and pecan pie pops; basking in the lights of the Aurora Winter Festival in Toronto. (Repeat).