The Cooking Channel HDTV (COOKHD)

Roger Mooking serves up the Top 15 masterpieces of hamburger deliciousness, including the Juicy Nookie, the Brother From Another Mother Burger, and the Burger of the Gods. (Repeat).

The steak, one of the world's signature meals, is explored. (Repeat).

Roger Mooking showcases 12 of the best spicy foods in restaurants across the country. He's in the kitchen with spice-loving chefs preparing the hottest recipes in America and revealing their tongue-scorching secrets. (Repeat).

New dining experiences and classic comforts are brought together under one roof at these food halls, from spicy fried chicken paired with the most decadent mac and cheese at Atlanta's Krog Street Market to a pierogi melt at Cleveland's West Side Market. (Repeat).

This is "nacho" average plate of chips and salsa. From filet mignon and Parmesan fondue to Thai chicken and Hawaiian pork, these restaurants are serving up mouthwatering mounds of meat and cheese. (Repeat).

Classic Bostonian food is featured in New England. (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).

A tour of New York City's best eats. Included: Velselka's borscht in the East Village; smoked herring on the Upper West Side; Tasty Hand Pulled Noodles in Chinatown; Cuban grilled corn at Café Habana in SoHo; and Motorino's special round slice of pizza. (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).

Alex Guarnaschelli names the dish that resulted in her being born; and Fanny Slater explains why she wouldn't get married without catfish and grits. Also: Chef Jonathon Sawyer discusses how one dish changed the lives of over 200 inmates, while cake ace Duff Goldman talks about his favorite slice of pie. (Repeat).

A look at seven popular go-to dishes from restaurants across the country. (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).

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).

Highlighting the best hot dogs from festivals and fairs visited by host Noah Cappe. Toppings include crab dip in Maryland; chile relleno in California; and whipped cream and chocolate. (Repeat).

Noah Cappe arrives in the California desert for a date with deliciousness at the Riverside County Fair and National Date Festival. Included: hot and spicy treats like the Fire Fingers Kartwheel and the Sonoran Fire Dog. (Repeat).

Andrew Zimmern feasts on a bounty of multicultural delights in Honolulu. (Repeat).

Featuring Beijing's cuisine. Included: crispy breakfast pancakes; deep bowls of chewy noodles; tender Peking duck; steamed buns; and zesty donkey sandwiches. (Repeat).

Andrew Zimmern reveals the most iconic foods of Chiang Mai, Thailand. From coconut curry soup to a signature sausage with pork and chile paste, fish roasted in banana leaves to minced pork salad, the northern city has a regional cuisine unlike any other, boasting salty and bitter flavors, fresh vegetables and thriving rice crops. (Repeat).

Andrew Zimmern gets a taste of traditional Viking dishes in Oslo, Norway. From reindeer steak and local cured salmon to sheep and heart-shaped waffles, the capital city serves up recipes that are part of tradition. (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).

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).

Highlighting the best hot dogs from festivals and fairs visited by host Noah Cappe. Toppings include crab dip in Maryland; chile relleno in California; and whipped cream and chocolate. (Repeat).

Noah Cappe arrives in the California desert for a date with deliciousness at the Riverside County Fair and National Date Festival. Included: hot and spicy treats like the Fire Fingers Kartwheel and the Sonoran Fire Dog. (Repeat).

Andrew Zimmern feasts on a bounty of multicultural delights in Honolulu. (Repeat).

Featuring Beijing's cuisine. Included: crispy breakfast pancakes; deep bowls of chewy noodles; tender Peking duck; steamed buns; and zesty donkey sandwiches. (Repeat).

Andrew Zimmern reveals the most iconic foods of Chiang Mai, Thailand. From coconut curry soup to a signature sausage with pork and chile paste, fish roasted in banana leaves to minced pork salad, the northern city has a regional cuisine unlike any other, boasting salty and bitter flavors, fresh vegetables and thriving rice crops. (Repeat).

Andrew Zimmern gets a taste of traditional Viking dishes in Oslo, Norway. From reindeer steak and local cured salmon to sheep and heart-shaped waffles, the capital city serves up recipes that are part of tradition. (Repeat).

Connie Craig-Carrol & Founder Ken Meares investigates Omega XL, the ultimate all natural solution for joint pain from inflammation.

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Eateries in New York City are visited in the opener of this series examining unusual dining establishments throughout the country. Included: a meatball restaurant; a restaurant serving chicken and waffles; an eco-friendly hot-dog place; and a burger-and-fries shack. (Repeat).

Imaginative eateries are visited. Included: WD-50 in New York City; and the Bazaar, a Spanish restaurant in Los Angeles. (Repeat).

Classic American foods are the focus, including heavy metal-inspired burgers, Brooklyn barbecue and Los Angeles hot-spot desserts. (Repeat).

Unusual eateries are explored. Included: a food truck serving Korean-Mexican dishes. (Repeat).

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

Host Roger Mooking meets two people who love to play with fire in New England. Included: He visits a backyard filled with cooking contraptions collected by a cookbook author and archaeologist, who shows Roger how to steam mussels with dry pine needles and a hot coal. Also: The owner of Brookside Barn and Farm rents out do-it-yourself pig roasts kits. (Repeat).

Andrew Zimmern recalls dishes that are original inventions. (Repeat).

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

Andrew Zimmern explores the multicultural cuisine of Phoenix, Arizona. A heavy Mexican influence is present throughout the restaurant scene in dishes like chilaquiles and pazole. But Andrew finds that this Southwestern city has much more to offer. (Repeat).

Andrew Zimmern returns to the European epicenter of fashion, art and food. (Repeat).

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

Alex Guarnaschelli joins Michael for beer and hot dogs in Manhattan; and in rural Ohio, Michael meets a husband and wife who use chorizo to give their meatloaf a crazy kick. Also: The owner of a Nashville restaurant talks about the woman behind his appreciation for pure burgers and ingredients. (Repeat).

Ron Ben-Israel hangs with Michael Symon in Baton Rouge, La., to feast on a mile-high key lime pie and a Caribbean-inspired brisket melt. Then, Michael heads to Louisville for a burger topped with chorizo and a dessert named the bacon cinna-bomb. Finally, in Lexington, he consumes a spicy fried chicken sandwich and a soothing local craft beer. (Repeat).

In Las Vegas, Nevada, Michael Symon tackles towering burgers piled with spicy Korean pork bulgogi and juicy pork belly pastrami. In Denver, a modern-day sloppy joe is loaded with iconic brisket burnt ends. (Repeat).

Crunchy po'boys and spicy barbecue shrimp are among the highlights of a New Orleans restaurant that's memorable for using Cajun flavors in new and unique ways. Also: A chef in Brooklyn names a delicious burger after his wife; and Michael spends time with a team smoking burnt ends in Kansas City, Mo. (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).

Noah Cappe tackles his "Must Eat" list of doughy delights at the State Fair of Texas in Dallas before heading to the State Fair of Louisiana for some sweets turned savory. Finally, he grabs a Bavarian Burger at the Linde Oktoberfest Tulsa. (Repeat).

John Henson welcomes some unexpected visitors at Camp Devil's Food Lake to shake up the competition for the eight bakers. Then, it's all about teamwork making the scream work as pairs tackle creepy cookies from home and a mother of a blind cake bake. (Repeat).

The competition gets tougher as John Henson challenges the bakers to make creepy cupcakes and a British classic that is completely batty. (Repeat).

John Henson asks the remaining bakers to reimagine a classic dessert. (Repeat).