The Cooking Channel HDTV (COOKHD)

Noah dines like a Viking, has a biscuit breakfast and samples festive food. (Repeat).

Noah samples medieval dishes, celebrates Mexican heritage and more! (Repeat).

The taste of Veracruz, Mexico, is discovered by Andrew as he tries traditional favorites, such as chile relleno picaditas, a towering seafood cocktail known as vuelve a la vida, and arroz a la tumbada, which includes a whole boiled octopus. (Repeat).

The beloved foods of Budapest are highlighted by Andrew during his tour of the ancient city. Included: classic stuffed cabbage; rich goulash; Transylvania chimney cake; and a sponge cake trifle. (Repeat).

Andrew shares his picks for what to eat in Seoul. Included: spicy stews; how to cure a hangover; icy buckwheat noodles; sweet beef and fermented cabbage with a tasty kick. (Repeat).

From tender kangaroo to light, delicate Pavlova, Andrew Zimmern highlights the sweet and savory dishes of Sydney, Australia. Modern twists to old classics make hearty meat pies, rich Sunday Roasts and sweet Moreton Bay Bugs crowd pleasers. (Repeat).

Spotlighting inexpensive meals offered at eateries in Cleveland, Brooklyn, Washington, D.C. and Austin. Featured: pulled-pork PBLT and squash dumplings; BBQ and biscuits; spicy Asian fare. (Repeat).

Spotlighting inexpensive meals offered at eateries in Cleveland, Brooklyn, Washington, D.C. and Austin. Featured: pulled-pork PBLT and squash dumplings; BBQ and biscuits; spicy Asian fare. (Repeat).

This celebration of food cooked by an open flame includes Dungeness crab, flame-licked skewers and treats from a wood-burning oven. (Repeat).

Dishes from Portland, Ore., are featured. Included: baked eggs and tomato stew; comfort foods served as dumplings; duck crepes and black-garlic-bread pudding. (Repeat).

Roger Mooking looks for the most radical barbecue rigs. He starts at The Pit Room in Houston, Texas, where special events call for a custom-built trailer that can cook up to 600 pounds of meat. Roger helps load up six whole goats for tacos. (Repeat).

Roger Mooking fires up three different rigs to cook a whole hog, racks of ribs and bushels of oysters for the ultimate South Carolina-style surf and turf. He meets up with pitmaster Aaron Siegel and Chef Taylor Garrigan. (Repeat).

Andrew spotlights the desert oasis of Palm Springs, CA. The sunny resort city features new and iconic spots serving up eats like grilled rib eye and bone marrow butter, the popular reuben stacker and the classic date milkshake. (Repeat).

A gastronomical exploration of Oklahoma City, featuring some prime T-bone steaks; burger patties; and more. (Repeat).

Andrew is on a culinary adventure, exploring the delightful cuisine of Seville, Spain. He tries delicacies like cured Iberico ham, gazpacho and serranito pork sandwiches. (Repeat).

Andrew explores the flavors and multicultural cuisine of Phuket, Thailand. (Repeat).

During a trip to Iowa, Andrew meets a farmer who's trying to breed a tastier pig; and visits an old-fashioned meat locker, where head cheese and pickled-onion tripe are made. Also: a Sudanese recipe for stew cooked with an entire sheep's head. (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).

Anthony Anderson helps Michael Symon discover some of Chicago's legendary food institutions. Their food tour of the Windy City includes smoked sausages, indulgent burgers, phenomenal pork and rare brews. Later, Michael settles a dispute with a local chef with a sumo-style wrestling match. (Repeat).

In Charleston, South Carolina, Michael Symon smokes a whole hog and makes chorizo from scratch for a saucy BBQ brunch burrito with two different fire-roasted salsas. In Atlanta, an authentic Caribbean roasted pork sandwich has a dedicated local following. (Repeat).

The baking teams need to bake a snake cake; and a sideshow treat to complement it. (Repeat).

Three teams of bakers create hot cakes inspired by the fire-breather. (Repeat).

Three teams of bakers create mystical fortuneteller cakes before Vivian Chan and Zac Young task the teams with creating a shocking sideshow sweet. (Repeat).

They're meant to be the most fun-loving entertainment at the big top, but three teams of bakers create clown cakes that will haunt the dreams of kids and adults alike. In addition to the creep-out clown cakes, Vivian Chan and Zac Young challenge the bakers to create concession stand sideshow treats. (Repeat).

The Bakers turn a croquembouche into a "croquem-boots" to honor Puss in Boots. (Repeat).

John Henson asks the bakers to update the hotel's signature hedge maze by teaming up to create hauntingly delicious maze cakes. If judges Carla Hall, Zac Young, and Stephanie Boswell can eat their way to the center, they'll be treated to a baked prize. (Repeat).

The bakers face decay when host John Henson challenges them to make moldy desserts that incorporate fermented ingredients. Then, judges Carla Hall, Zac Young and Stephanie Boswell smash desserts and dreams as they send one baker up to the 13th floor. (Repeat).

The remaining bakers need to come up with their own flambé classics; and make cakes with realistic open wound and stitches. (Repeat).

John Henson challenges the bakers to make upside-down cakes without pineapple. Then, judges Carla Hall, Zac Young and Stephanie Boswell see double when the bakers team up to create identical twin cakes that taste different. (Repeat).

Bottom's up as John Henson asks the remaining five bakers to create lighting in a bottle by baking desserts based on classic cocktails. Then, the bakers must face their fears by frightening judges Stephanie Boswell, Zac Young and Carla Hall with sets of entremets that represent their worst nightmares. (Repeat).

For their final night, John Henson asks the bakers to create sweet and savory grazing boards in honor of a dearly departed couple. Then, Carla Hall, Stephanie Boswell and Zac Young judge black wedding cakes to determine the Halloween Baking Champion. (Repeat).

The remaining bakers need to come up with their own flambé classics; and make cakes with realistic open wound and stitches. (Repeat).

John Henson challenges the bakers to make upside-down cakes without pineapple. Then, judges Carla Hall, Zac Young and Stephanie Boswell see double when the bakers team up to create identical twin cakes that taste different. (Repeat).

Bottom's up as John Henson asks the remaining five bakers to create lighting in a bottle by baking desserts based on classic cocktails. Then, the bakers must face their fears by frightening judges Stephanie Boswell, Zac Young and Carla Hall with sets of entremets that represent their worst nightmares. (Repeat).

For their final night, John Henson asks the bakers to create sweet and savory grazing boards in honor of a dearly departed couple. Then, Carla Hall, Stephanie Boswell and Zac Young judge black wedding cakes to determine the Halloween Baking Champion. (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.

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

Food finds in Salt Lake City include a French toast that's made with a zesty pound cake; a burger topped with fried guacamole; the Utah staple of Mormon funeral potatoes served at a biker bar; and a perfectly smoky chicken club sandwich. (Repeat).

Ali Khan, full-blown food enthusiast and blogger, has 12 hours and only 35 bucks to find the best deals in Portsmouth, N.H. for breakfast, lunch, dinner and a snack! Ali starts his day by tackling a monster of a pancake. The he comes face to face with the massive "Stairway to Heaven" burger, topped with braised short rib. Next he hits the waterfront for a cup of classic New England chowder. He end

Ali Khan is in Brooklyn to find the best deals for breakfast, lunch, dinner and a snack. Featuring authentic neighborhood diners. (Repeat).

The top 15 barbecue dishes. Featuring brisket; chicken; whole hog; mutton; and a breakfast taco. (Repeat).

Roger Mooking showcases the very best Cajun dishes in America, covering all the classics, as well as a few surprises. (Repeat).

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

Roger Mooking visits two self-taught pitmasters in Georgia who smoke Texas-style barbecue. In Atlanta, Roger hits up Fox Bros. Bar-B-Q, which is owned by twin brothers Jonathan and Justin Fox. (Repeat).

Roger Mooking fires up two Latin-inspired feasts. In St. Augustine, Fla., Roger meets Nick Carrera, a grill master and grill maker. They roast whole lambs and vegetables on Nick's asado crosses and asado grills for an Argentinian cookout. (Repeat).

Featuring a fiery surf-and-turf extravaganza in the Sunshine State. Included: Mrs. Peters Smokehouse, a smoked fish institution that has been thriving in Jensen Beach, Florida, since 1958. (Repeat).

The smoke signals of fiery feasts lure Roger Mooking to the Southwest, where his first stop is West Alley BBQ and Smokehouse in Chandler, Ariz. The hot spot specializes in Tennessee-style barbecue, and Roger helps founder Bardo Brantley and Pit Boss Robert "Jim Dandy" Spann load brick pits with over 300 pounds of pork. The pork butts are piled high in their signature sandwich, The Big Jim Dandy, a

Exploring the diverse flavors of Miami, including a papita-topped Cuban street food favorite, a pepper-packed burger that brings the heat, bold burritos, decadent mac 'n' cheese and more! (Repeat).

Pizza in New York; a prosciutto calzone in Philly; pasta in Michigan; and more are featured. (Repeat).

The craziest mashups in America. Starting with a heavyweight beast known as the Pizzarito in New York and a delicious German restaurant placed right in the middle of Los Angeles' Koreatown. (Repeat).

Some of the coolest neighborhood hangouts that prove this local food is all good in the "hood" are featured. (Repeat).

Carolina Reaper hot wings, a stacked Nashville hot chicken sandwich, hot fudge and hot tamales are among the hottest dishes in town. (Repeat).

The best-baked goods, both savory and sweet. From a homestyle fried chicken biscuit sandwich and German chocolate cinnamon rolls to seafood lasagna and s'mores cupcakes, these baked creations are to die for. (Repeat).

Michael Voltaggio competes against Bobby Flay in a cooking battle judged by Mario Rizzotti, Karine Bakhoum and Hal Rubenstein. (Repeat).

The winner of a "Tournament of Champions" battle is crowned by judges Donatella Arpaia, Karine Bakhoum and Bobby Flay. (Repeat).

Iron Chef Alex Guamaschelli takes on Judy Joo from "Iron Chef UK." (Repeat).

A rematch between Iron Chef Masaharu Morimoto and Homaro Cantu is judged by Kaley Cuoco, Donatella Arpaia and David Rocco. (Repeat).

Michael Voltaggio competes against Bobby Flay in a cooking battle judged by Mario Rizzotti, Karine Bakhoum and Hal Rubenstein. (Repeat).

The winner of a "Tournament of Champions" battle is crowned by judges Donatella Arpaia, Karine Bakhoum and Bobby Flay. (Repeat).

Iron Chef Alex Guamaschelli takes on Judy Joo from "Iron Chef UK." (Repeat).

A rematch between Iron Chef Masaharu Morimoto and Homaro Cantu is judged by Kaley Cuoco, Donatella Arpaia and David Rocco. (Repeat).

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Spotlighting pasta dishes from San Francisco, Boulder, New York and Seattle. (Repeat).

Get a taste of food from around the world in the city of Philadelphia. (Repeat).

A look at innovative vegetable dishes. (Repeat).

Japanese nachos; fois gras doughnuts; chocolate and bacon cupcakes. (Repeat).

Chefs discuss their favorite foods (Repeat).

Alton Brown reveals the surprise ingredient that goes into the best cinnamon roll ever, Alex Guarnaschelli loves sourdough bread made with pickle juice, and Monti Carlo heads to New Orleans for the most unique, irresistible oysters ever. (Repeat).

Jeff Mauro tries a 100-layer vanilla crème doughnut. (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).

The crew strays off the beaten path of a barbecue purist and go beyond the classic American fare. They hit restaurants and joints that serve barbecue in a different way such as a sandwich or even a taco filling. (Repeat).

Five teams of experts create Halloween-themed displays. (Repeat).

Four teams imagine their most terrifyingly tasty displays yet: an attack by a swarm. The special guest judge is horror-comedy actress Harley Quinn Smith. (Repeat).

The three teams create stunning and scrumptious Halloween-themed displays that show how well-known holiday mascots like Santa and the Easter Bunny go trick-or-treating. (Repeat).

The final teams face off in a showdown. (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).

Exploring Tucson, Arizona's famous food choices, including cheese and chile tamale pie with pulled pork; avocado hollandaise; bacon-wrapped hotdog taco; and more. (Repeat).

Casey Webb goes to the Florida Keys for a shrimp burrito. (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'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 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).

Noah braves the heat for savory funnel cake, a trucker burger and more. (Repeat).

Noah goes cross-country for dessert for breakfast, poké in a cone and more. (Repeat).

Noah Cappe takes on a breakfast bonanza at the Washington State Spring Fair, gets lost in all the maize treats at the Taste of Omaha in Nebraska and picks sides on a very divisive pickle dessert at the Pima County Fair in Arizona. (Repeat).

Host Noah Cappe finds seafood and sweets at the Louisiana Crawfish Festival. Later, he travels to Porterville, Cal., where he tastes a savory funnel cake, deep-fried pizza and an inside-out pineapple upside-down cake on a stick. (Repeat).

Noah visits the Brandywine Strawberry Festival in Pennsylvania, where he goes wild over a crab cake/roast beef combo; and he tastes a cheese pretzel that's spicy and sweet at the Silver Dollar Fair in Chico, Cal. (Repeat).

Noah chows down on trendsetting fair food at the Sacramento County Fair in California's state capitol, where he treats himself to a jalapeño cheese skirt burger and cowboy campfire churros. Also: He eats a to-die-for donut and a giant onion dog at Gizzard Fest in Michigan. (Repeat).

The host visits Tradewinds Cafe in Portland, Maine, to attempt the "Manimal Challenge," which requires him to eat an 8-patty burger, two hot dogs, a soda and a milkshake in 20 minutes or less. Other featured eats include a huge lobster meal and a burger stuffed with four different kinds of meat. (Repeat).

Casey Webb's nationwide nosh brings him to Deadwood, S.D. In this Black Hills outlaw town, he goes back in time at an Old West saloon, where he orders the Tomahawk pork chop, and he chows down on a local staple, fry bread. (Repeat).

Casey Webb's food fling finds him in Lafayette, Louisiana, for savory Cajun stew and a stuffed and spicy sandwich specialty. He also accepts the Devil's Bowl Challenge, a scorching-hot bowl of ramen made with the Lafayette-born 7 Pot Primo. (Repeat).

Casey Webb rides the wave to Virginia Beach, VA, for a street corn fritter-topped burger; a decadent croissant-muffin hybrid; and a dozen-egg duel with the corned beef omelet challenge. (Repeat).

Noah Cappe takes on a breakfast bonanza at the Washington State Spring Fair, gets lost in all the maize treats at the Taste of Omaha in Nebraska and picks sides on a very divisive pickle dessert at the Pima County Fair in Arizona. (Repeat).

Host Noah Cappe finds seafood and sweets at the Louisiana Crawfish Festival. Later, he travels to Porterville, Cal., where he tastes a savory funnel cake, deep-fried pizza and an inside-out pineapple upside-down cake on a stick. (Repeat).

Noah visits the Brandywine Strawberry Festival in Pennsylvania, where he goes wild over a crab cake/roast beef combo; and he tastes a cheese pretzel that's spicy and sweet at the Silver Dollar Fair in Chico, Cal. (Repeat).

Noah chows down on trendsetting fair food at the Sacramento County Fair in California's state capitol, where he treats himself to a jalapeño cheese skirt burger and cowboy campfire churros. Also: He eats a to-die-for donut and a giant onion dog at Gizzard Fest in Michigan. (Repeat).

The host visits Tradewinds Cafe in Portland, Maine, to attempt the "Manimal Challenge," which requires him to eat an 8-patty burger, two hot dogs, a soda and a milkshake in 20 minutes or less. Other featured eats include a huge lobster meal and a burger stuffed with four different kinds of meat. (Repeat).

Casey Webb's nationwide nosh brings him to Deadwood, S.D. In this Black Hills outlaw town, he goes back in time at an Old West saloon, where he orders the Tomahawk pork chop, and he chows down on a local staple, fry bread. (Repeat).

Casey Webb's food fling finds him in Lafayette, Louisiana, for savory Cajun stew and a stuffed and spicy sandwich specialty. He also accepts the Devil's Bowl Challenge, a scorching-hot bowl of ramen made with the Lafayette-born 7 Pot Primo. (Repeat).

Casey Webb rides the wave to Virginia Beach, VA, for a street corn fritter-topped burger; a decadent croissant-muffin hybrid; and a dozen-egg duel with the corned beef omelet challenge. (Repeat).

From savory to sweet and cheesy to meaty, the pie possibilities are endless. Wolfgang Puck picks a fruit and cream pie in Los Angeles. Then, in New York, Anne Burrell dives into a pizza. (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).

Brunch foods including biscuit sticky buns, asparagus and cheese popovers, apricot and raspberry granola gratin, and riesling sangria. (Repeat).

A brunch spread featuring spiced raisin pancakes with rum-raisin cream cheese. (Repeat).

Bread is the star of every dish. Included: croque-madame bread pudding with herb-crusted tomatoes; pull-apart cinnamon bread; a gazpacho Bloody Maria. (Repeat).

Chef Bobby Flay shows his Irish pride when he makes a bangers-and-egg sandwich topped with cheddar and tomato jam. Also: potato pancakes with mustard-chive crème fraîche; smoked salmon; and toasted oats with honey and whiskey cream. (Repeat).

n Savannah, Ga., Michael Symon finds a food truck serving up two can't-miss creations: cheeseburger tacos with a house-made beer cheese sauce and a Jamaican jerk fried fish taco with mango salsa and cilantro sour cream. In Seattle, he tries an enormous bone-in pork chop brined for six hours and fired on a grill. Finally, in Phoenix, a smoked lamb sandwich with homemade mint sauce is made by a chef

Michael Symon starts in Queens, New York, with a burger loaded to the max with beef, ham, bacon and sausage. Also, a Korean-style smoked pork sandwich with miso-barbecue sauce makes Atlanta the frontier of barbecue fusion. (Repeat).

In Islip, N.Y., Michael Symon digs into a decadent, 17-layer smokehouse reinvention of lasagna with pork, brisket, bacon, and mac and cheese. Then in Buffalo, a brewpub takes the city's most famous export, buffalo chicken, and stuffs it. (Repeat).

In San Diego, Michael Symon devours a delicious dumpling-inspired pork and shrimp burger and an elevated pub food classic. In Tulsa, Oklahoma, a food truck serves smoked meatballs with a cheesy surprise inside. (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).

At the Meriden Daffodil Festival in Connecticut, Noah Cappe samples Italian American family recipes turned carnival fair. Then, he takes in the seafood scene at the Washington State Spring Fair and some rocky road-ified fries at the Four States Fair. (Repeat).

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 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).

Casey Webb rides the wave to Virginia Beach, VA, for a street corn fritter-topped burger; a decadent croissant-muffin hybrid; and a dozen-egg duel with the corned beef omelet challenge. (Repeat).

The host heads to Hartford, Conn., and attempts "The Challenger" at Randy's Wooster St. Pizza Shop. He'll have one hour to finish a monstrous 10-pound pizza that's stuffed with "a combination too big to list," according to the menu. (Repeat).

Casey Webb pays a visit to Oakland, CA, for a towering banana split, a hot-off-the-grill molcajete and spring roll warfare as he faces the 3.5-pound Lumpia Challenge. (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 visits restaurants in San Antonio, Texas. (Repeat).

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

Alton Brown gives the "reload" treatment to a show about flattened meat dishes, including a new chicken piccata and a chicken Kiev that's actually a schnitzel. (Repeat).

Alton Brown "reloads" this episode with new recipes for mushroom stroganoff and pickled mushrooms. Also, a visit from a certain insect who just so happens to be made of some of the same materials as mushrooms. (Repeat).

Andrew Zimmern explores Louisville icons like country ham, burgoo stew and derby pie. (Repeat).

A steamed beef dish called baho and a crispy pork skin-topped salad known as vigaron represent the traditional Nicaraguan flavors discovered by Andrew during his trip to the capital of Managua. (Repeat).