The Cooking Channel HDTV (COOKHD)

Casey Webb visits St. Louis, Missouri, in search of the biggest and best the city has to offer. He encounters a four-pound meatball and tackles a New York-style pizza so massive he'll need the help of a partner to take it down. (Repeat).

Adam Richman heads to New Jersey for a taste of Trenton-style tomato pie and a giant octopus-shaped ice-cream sundae. Later, he takes on a spicy-wing challenge at Chicken or the Egg on Long Beach Island. (Repeat).

Casey Webb's mission brings him to Tennessee, where he faces his hottest challenge yet, three jumbo chicken tenders smothered in a Carolina Reaper-infused sauce. (Repeat).

Casey has crossed the country chowing down on some of the best eats American has to offer, and it's time to honor the best of the best by inducting the top five absolute cheesiest dishes in "Man v. Food" history into the Hall of Fame. (Repeat).

Featuring five seafood feasts from the Hall of Fame, including Creole gumbo; salmon sandwich with scallion cream cheese; oyster trio; and more. (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).

Adam is in Eton to try the world-famous, delicious mistake: Eton mess. He also tries a British tradition, afternoon tea, local venison bon bons and tops his trip off with fabulous fudge. (New).

In Pittsburgh, Adam Richman visits the Primanti Brothers Restaurant to try one of their famed sandwiches. Later, he participates in an atomic hot wings challenge. (Repeat).

The host visits classic New York City restaurants that are struggling in the city's changing landscape. (Repeat).

An exploration of Sri Lankan cuisine and its many influences. Included: a visit to a culinary school built after the 2004 tsunami struck the region. (Repeat).

Featuring five seafood feasts from the Hall of Fame, including Creole gumbo; salmon sandwich with scallion cream cheese; oyster trio; and more. (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).

Adam is in Eton to try the world-famous, delicious mistake: Eton mess. He also tries a British tradition, afternoon tea, local venison bon bons and tops his trip off with fabulous fudge. (Repeat).

In Pittsburgh, Adam Richman visits the Primanti Brothers Restaurant to try one of their famed sandwiches. Later, he participates in an atomic hot wings challenge. (Repeat).

The host visits classic New York City restaurants that are struggling in the city's changing landscape. (Repeat).

An exploration of Sri Lankan cuisine and its many influences. Included: a visit to a culinary school built after the 2004 tsunami struck the region. (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).

Alton Brown takes a field trip to Richmond, Virginia, to get his favorite boxed lunch, while Chef Tregaye Fraser pulls up to a memorable drive-in for a slice of cake. (Repeat).

Eddie chases after the smoky undertones and sweet, bitter char that only flame-grilling creates. (Repeat).

Hazelnuts can sweeten a savory dish; peanuts can bring a bit of saltiness to a dessert; and pistachios can add a crunchy texture. Whether it's creamy spreads or crushed bits, Eddie Jackson finds all sorts of ways to use nuts. (Repeat).

Classic Italian restaurants are visited. Included: Vetri in Philadelphia; and Pulino's and Porchetta in New York City. (Repeat).

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

Noah Cappe gets the royal treatment with "ye olde eats" at the Hoggetown Medieval Faire in Gainesville, Fla. (Repeat).

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

Noah Cappe chills out with some cool Twin City treats at the Saint Paul Winter Carnival. Despite sub-zero temperatures, he gets into the spirit with local specialties, like the Nordic waffle pizza and the Biergarten cupcake. (Repeat).

Noah Cappe travels to the Arkansas State Fair. (Repeat).

Andrew Zimmern visits Rhode Island, where New Englanders blend old traditions and experimental concepts to create a unique food culture. From classic clam cakes to monkfish liver mousse, he finds that food in this tiny New England state is full of flavor. (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).

In Birmingham, AL, Andrew Zimmern finds out that Southern cooking can be full of surprises. He learns there's a lot more than soul food and barbecue on the menu in this food city bursting with unexpected flavors. (Repeat).

Andrew discovers a melting pot full of surprises when he visits St. Croix in the US Virgin Islands. From chasing down land crabs to fishing for a shelled fish that can't be caught with a hook, Andrew gets a true taste of Crucian culture. (Repeat).

Host Roger Mooking tours the facility at Jacobsen Salt Co. in Netarts Bay, Ore., and learns how to smoke sea salt from the owner. Later, he helps a Portland-based chef stuff a 20-pound halibut with lemon and herbs, encrust the whole fish in salt and roast it over a wood-burning fire. (Repeat).

Roger is on the lookout for truly unique rigs, like a steel contraption that can cook up to 1,000 pounds of food in Denver and an impressive barbecue trailer in Texas. (Repeat).

Barbecue is in the blood at two family-run institutions, Burns Original BBQ in Houston and Poche's Market and Restaurant, in Breaux Bridge, La., where Roger Mooking explores the ins and outs of the decades-old businesses. (Repeat).

Roger follows the smoke signals to two Texas restaurants. In San Antonio, a giant pan of paella with Thai ingredients is cooked over a wood-burning fire. In Austin, a roasted goat in a Cajun microwave comes with vegetable skewers and antelope merguez sausages. (Repeat).

Cupcake artists vie to have their sweets showcased at a party celebrating the Los Angeles opening of the hit Broadway musical "Wicked." (Repeat).

Bakers compete to have their goods on display at the Magic Castle in Los Angeles. (Repeat).

In the pre-heat, the eight bakers team up to make a dozen hand pies in a festive holiday shape. For the main heat, the bakers create a holiday dessert duo inspired by classic holiday flavor combinations. (Repeat).

In the pre-heat, seven bakers must create a Thanksgiving dessert using a mystery canned fruit. For the main heat, the bakers whip up new Turkey Day sensations by combining two traditional desserts. (Repeat).

For the pre-heat, the six remaining bakers use yellow cake mix to make anything but cake. Then in the main heat, bakers must holiday up a non-holiday dessert. (Repeat).

The five remaining bakers cook up a fiery, pre-heat dessert. Then, they take a traditional holiday cheese board and turn it into an unusual cheesecake. (Repeat).

The four remaining bakers celebrate two classic holiday traditions: Hanukkah jelly doughnuts and ye olde fruitcake. (Repeat).

The final three bakers prepare a dessert from two last-minute holiday gifts. Later, bakers create a Christmas dessert that illustrates the song "12 Days of Christmas." The winning baker walks away with the title. (Repeat).

For the pre-heat, the six remaining bakers use yellow cake mix to make anything but cake. Then in the main heat, bakers must holiday up a non-holiday dessert. (Repeat).

The five remaining bakers cook up a fiery, pre-heat dessert. Then, they take a traditional holiday cheese board and turn it into an unusual cheesecake. (Repeat).

The four remaining bakers celebrate two classic holiday traditions: Hanukkah jelly doughnuts and ye olde fruitcake. (Repeat).

The final three bakers prepare a dessert from two last-minute holiday gifts. Later, bakers create a Christmas dessert that illustrates the song "12 Days of Christmas." The winning baker walks away with the title. (Repeat).

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A tour of the Mid-Atlantic, sampling seafood like crab cakes in Baltimore and paella in Washington, D.C. Also: the perfect breakfast at Golden West Café; Baltimore favorite Chap's Pit Beef; a chocolate, marshmallow, peanut creation called the CMP at Woodberry Kitchen; and Baltimore's own bomb pie. (Repeat).

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

Bananas foster beignets; beef grillades, and a local cocktail special in New Orleans' French Quarter. (Repeat).

A deli-inspired lunch includes tequila-cured salmon; white-fish salad; bagels with herbed goat cheese and jalapeño-cilantro cream cheese; potato pancakes with apple sauce and cinnamon crème fraiche; and carrot-and-mango smoothies. (Repeat).

A Kentucky Derby-style brunch is served. Included: ham and fried eggs on angel biscuits; silver-dollar buttermilk pecan pancakes with bourbon-molasses butter. (Repeat).

A menu inspired by Italy includes a peach-and-arugula salad with pancetta and gorgonzola; a frittata with peppers and onions, and a cherry-tomato sauce; and espresso affogato. (Repeat).

Visiting Hoboken, New Jersey. Includes a peek at Frank Sinatra's home; eating homemade mozzarella; and more. (Repeat).

Casey Webb visits restaurants in San Antonio, Texas. (Repeat).

Casey Webb's search for the best eats brings him to Green Bay, Wisconsin. (Repeat).

Casey Webb's cross-country culinary trek brings him to Providence, Rhode Island. He starts with a decadent brioche doughnut that's topped with brunch all-stars and then heads for the sea to dig oysters for a fresh feast. (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).

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

Roger Mooking travels across America in search of the 12 very best chicken dishes. From frying and baking to grilling, Roger is hanging out with chefs as they explore all the best ways to cook wings, pot pies, pizzas and other savory chicken dishes. (Repeat).

Food Paradise carves out meaty mega meals crafted for maximum flavor. There are giant cheesesteaks, a burger that's nearly a foot tall with twin patties and gyro meat and even a meatloaf cupcake topped with mashed potato frosting and veggie sprinkles. (Repeat).

A delicious drink and a savory dish make the perfect pair. Food Paradise finds craft beers, Hurricanes and liquid nitrogen margaritas poured alongside deep-fried lobster mac and cheese, a soaring corned beef sandwich and a surf-and-turf po' boy. (Repeat).

San Diego offers a lot of dining spots. A bacon burger at Hodad's, chilaquiles at Mexican hotspot Talavera, peanut butter spread at Spread, and chocolate cake at Extraordinary Desserts are spotlighted. (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).

Chef Beau MacMillan dives into some scallops, while Roger Mooking takes you to Texas for succulent chicken. Don't miss out when food blogger Molly Yeh reveals the secret to her favorite fried pickles. And if you drink wine, save the cork as Monti Carlo unleashes the truth behind an old brining wives tale. (Repeat).

Featuring Chef Beau MacMillan's favorite pot pie; Duff Goldman's seafood pie pick; and Jason Smith's favorite picture-perfect pork tenderloin. (Repeat).