The Cooking Channel HDTV (COOKHD)

Featuring food cooked in open flame, including some charred wings from Rochester, N.Y.; and cognac flambéed pasta from L.A. (Repeat).

Prime rib from Chicago; a multi-course meal in California; and an out-of-this-world ice cream. (Repeat).

The York Fair in Pennsylvania, which dates back to 1765, offers dishes that include a taste of Christmas, a pretzel stuffed with a burger, fork-free chick'n'waffle and apple pie funnel cake. Also: The Steuben County Fair in Upstate New York features its own version of a Cuban sandwich, five-alarm fried fudge, and the rainbow sugar waffle. (Repeat).

Host Noah Cappe visits the Delaware County Fair in Walton, N.Y., where he goes wild for a unique twist on spaghetti and pizza, French fries with pork, clams and corn, and cannoli. Later, at the North Georgia State Fair in Marietta, the day begins with a salmon breakfast biscuit and ends with an irresistible banana split. (Repeat).

Host Noah Cappe sets out to prove that everything is better with bacon as he travels to festivals and fairs across the country in search of the biggest, baddest and best bacon dishes around. (Repeat).

Homemade donuts and bacon wafers are paired with ice cream. (Repeat).

Cleveland's most iconic foods are highlighted by Andrew Zimmern during segments on beer-battered fish, fried sauerkraut balls, and a kielbasa sandwich topped with French fries. (Repeat).

Andrew Zimmern highlights Stockholm's herring and traditional Swedish food such as pea soup and pancakes, Joansson's temptation and cinnamon rolls topped with crunchy pearl sugar. (Repeat).

Andrew Zimmern is in Manhattan for foods that have earned their place as culinary staples in an ever-changing city. From juicy pastrami on rye to black and white cookies, he finds proof that New York is home to some of the best restaurants and highest standards in the world. (Repeat).

Andrew Zimmern samples some of the best cuisine St. John's, Newfoundland, has to offer. From blue mussels steamed in local beer and creamy cod au gratin to hearty moose stew and savory rabbit pie, these eats showcase Newfoundland's storied history. (Repeat).

The York Fair in Pennsylvania, which dates back to 1765, offers dishes that include a taste of Christmas, a pretzel stuffed with a burger, fork-free chick'n'waffle and apple pie funnel cake. Also: The Steuben County Fair in Upstate New York features its own version of a Cuban sandwich, five-alarm fried fudge, and the rainbow sugar waffle. (Repeat).

Host Noah Cappe visits the Delaware County Fair in Walton, N.Y., where he goes wild for a unique twist on spaghetti and pizza, French fries with pork, clams and corn, and cannoli. Later, at the North Georgia State Fair in Marietta, the day begins with a salmon breakfast biscuit and ends with an irresistible banana split. (Repeat).

Host Noah Cappe sets out to prove that everything is better with bacon as he travels to festivals and fairs across the country in search of the biggest, baddest and best bacon dishes around. (Repeat).

Homemade donuts and bacon wafers are paired with ice cream. (Repeat).

Cleveland's most iconic foods are highlighted by Andrew Zimmern during segments on beer-battered fish, fried sauerkraut balls, and a kielbasa sandwich topped with French fries. (Repeat).

Andrew Zimmern highlights Stockholm's herring and traditional Swedish food such as pea soup and pancakes, Joansson's temptation and cinnamon rolls topped with crunchy pearl sugar. (Repeat).

Andrew Zimmern is in Manhattan for foods that have earned their place as culinary staples in an ever-changing city. From juicy pastrami on rye to black and white cookies, he finds proof that New York is home to some of the best restaurants and highest standards in the world. (Repeat).

Andrew Zimmern samples some of the best cuisine St. John's, Newfoundland, has to offer. From blue mussels steamed in local beer and creamy cod au gratin to hearty moose stew and savory rabbit pie, these eats showcase Newfoundland's storied history. (Repeat).

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Unique seafood dishes include a traditional oyster roast and seafood boil prepared right on the water in Charleston, S.C.; a New York restaurant that features 25 different mussel pots, complete with French fries and bread to sop up all the unique flavors; a cozy restaurant in the heart of Boston's North End where you can get two different lobster rolls and lobster spaghetti; and a Texas chef adds

From Chinese dishes to American fare, these dining hot spots give traditional food a new twist. (Repeat).

Modern twists on traditional dishes from Asia, England and America. (Repeat).

A look at New York's most romantic food spots. (Repeat).

Beef is king in Texas, and Roger Mooking visits two pitmasters who are elevating traditional smoked meats with exciting global flavors. In Pearland, Texas, he helps Ronnie Killen season and smoke brisket and beef ribs to serve at Killen's Barbecue. (Repeat).

Roger Mooking finds two chefs in Texas who are pushing the boundaries of whole hog barbecue. (Repeat).

Andrew reveals what makes food in Krakow, Poland, so delicious. (Repeat).

Andrew celebrates the best of Cincinnati cuisine, like pork schnitzel. (Repeat).

Andrew enjoys tropical flavors on the island of Curacao. (Repeat).

Andrew Zimmern travels to Bangkok to sample some traditional delicious dishes. He digs into steamed whole bass, massaman curry and loads more. (Repeat).

Andrew scopes out the creative, rustic comfort dishes of Quebec City, Canada. Influenced by French and English settlers, the city is full of old world charm, late-night diners, hearty food and plenty of maple syrup. (Repeat).

Andrew Zimmern explores the bountiful larder and proud history that provides chefs in the Scottish Highlands with the building blocks for uniquely Highland dishes. Included: Highland beef; sweet, buttery shellfish; handheld meat pies; and smoked salmon. (Repeat).

In Asheville, N.C., Michael Symon digs into a slammin' sandwich with three different cuts of pork smothered in triple-cheese sauce. In Phoenix, a flaming hot burger is stuffed with spicy jalapeno Jack cheese and covered in Buffalo sauce. (Repeat).

In Queens, New York, Michael Symon dives into a triple-stacked burger with beef, lamb, and turkey. Some of the most authentic Mexican lamb barbacoa in America is found in Houston, Texas. (Repeat).

Michael Symon heads to his hometown of Cleveland to visit a brewery that revolutionizes classic pub fare with decadent confit chicken wings in chipotle-maple glaze. (Repeat).

Michael Symon starts in Las Vegas, Nevada with a skillet of pork belly chili and a mega-pancake that's the ultimate collision of apple pie and brunch. In Shreveport, Louisiana, decadent mac and cheese is studded with crawfish and alligator andouille sausage. (Repeat).

Host Noah Cappe shines the spotlight on fusion foods that he finds at fairs. (Repeat).

Noah travels to the Big Butler Fair in Prospect, Pa., where he bites into the Conevore, which is filled to the brim with smoked brisket, pork and chicken. Then, he feels the burn with the Ragin' Cajun Hoagie before sampling a fried fruit tart and big banana pop. (Repeat).

Noah Cappe stops at the Wayne County Fair in Richmond, Ind., where he takes a stroll with the Walking BBQ; feels the groove of Elvis with a PB&J bacon quesadilla; and goes healthy-ish with a deep-fried salad. (Repeat).

Noah Cappe takes a tour of the Columbia County Fair in St. Helens, Ore., where he orders traditional Indian fry bread stuffed with some nontraditional ingredients. (Repeat).

Noah Cappe starts at the Delaware State Fair, where he eats a hot dog loaded with scrapple. Then, he attempts to tackle the funnel cake-filled Frankenfunnel Burger and the octopus-loaded Octotaco. Finally, he indulges with a deep-fried fruity breakfast smothered in ice cream. Noah's second stop is the Obion County Fair in Union City, Tenn., where he snacks on some authentic Tennessee Wings, praise

Noah Cappe heads to Charlotte, Mich., for the Eaton County Fair, where he takes a swing at the PB-battered burger, then goes coco-nutty for the pina colada shrimp tacos, and eats fried zucchini z'achos and a superfried strawberry shortcake. Later on, Noah heads to the Montgomery County Fair in Gaithersburg, Md., where he tastes some pigs in a pancake and gets a little corny with Columbian street c

Two cookie challenges are featured in the premiere of this holiday baking competition. (Repeat).

Seven bakers remain to compete in challenges revolving around classic holiday flavors. Included: They have to create a swirled treat using eggnog; and get to play with varieties of sugar and spice. (Repeat).