The Cooking Channel HDTV (COOKHD)

Casey Webb travels to Minnesota's largest city. He tries a burger that has become a regional icon; eats a big brunch meal served with its own food Ferris wheel; and takes on a massive four-pound banh mi. (Repeat).

Casey Webb travels to Boston, Massachusetts to taste New England dishes and experience an Irish breakfast challenge at Flann O'Brien's Pub. (Repeat).

Casey Webb travels to Louisville, Kentucky, for some epic eats, including a booze-infused Southern staple and a one-of-a-kind spicy popcorn and frozen hot chocolate challenge in nearby Santa Claus, Indiana. (Repeat).

The host visits Caliente restaurant in Richmond and tries to tackle the "Stupid Wings" challenge that requires him to down eight jumbo wings drenched in a sauce that's notoriously spicy. (Repeat).

Adam takes on a 6-pound frittata at Mother's Cupboard in Syracuse. While there, he also dines at Dinosaur Bar-B-Que and Heid's of Liverpool. (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).

Noah Cappe celebrates over-the-top fries loaded with toppings. (Repeat).

Noah Cappe meets carnival cooks who put a twist on family meals. (Repeat).

Fair vendors use the potato to create original midway food offerings. (Repeat).

Noah Cappe tries various nacho combinations on the midway. (Repeat).

Noah Cappe dines on the magically fun Carnival in a Cup at the Fourth Avenue Street Fair in Tucson, AZ. Then, Noah tests his strength against the Macho Nacho Grilled Cheese at the South Florida Fair and the OC Devil Dog at Winter Fest OC in California. (Repeat).

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

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).

Southwestern eats are counted down. (Repeat).

The host visits Long Island and orders a 7-pound seafood feast at the Port Royal Grille in Islip. He also indulges in a 7.5-pound pasta platter at Ciao Baby in Massapequa Park; and a giant sundae featuring 2.5 gallons of gelato topped with hot fudge, caramel and Belgian waffles at the International Delight Café in Bellmore. (Repeat).

Adam attempts to eat a 6-pound "Ultimate Destroyer" sandwich in 45 minutes or less at Papa Bob's Bar-B-Que in Kansas City, Mo. (Repeat).

Fair vendors use the potato to create original midway food offerings. (Repeat).

Noah Cappe tries various nacho combinations on the midway. (Repeat).

Noah Cappe dines on the magically fun Carnival in a Cup at the Fourth Avenue Street Fair in Tucson, AZ. Then, Noah tests his strength against the Macho Nacho Grilled Cheese at the South Florida Fair and the OC Devil Dog at Winter Fest OC in California. (Repeat).

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

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).

Southwestern eats are counted down. (Repeat).

The host visits Long Island and orders a 7-pound seafood feast at the Port Royal Grille in Islip. He also indulges in a 7.5-pound pasta platter at Ciao Baby in Massapequa Park; and a giant sundae featuring 2.5 gallons of gelato topped with hot fudge, caramel and Belgian waffles at the International Delight Café in Bellmore. (Repeat).

Adam attempts to eat a 6-pound "Ultimate Destroyer" sandwich in 45 minutes or less at Papa Bob's Bar-B-Que in Kansas City, Mo. (Repeat).

Local favorites in Los Angeles, including the notable French dip at Philippe's and Roscoe's, known for its chicken and waffles. (Repeat).

Carla Hall shows off some beets from Michigan; Molly Yeh reveals the surprise inside a breakfast muffin; Aaron Sanchez shares his warm cookies and milk; and Alton Brown talks about his favorite dish. (Repeat).

Chef Bobby Flay puts an elegant spin on classic diner fare. Included: chocolate-hazelnut-s'more French toast; baked pumpkin oatmeal with a cinnamon crisp; and pasta scramble with breakfast sausage, eggs, kale and tomatoes. (Repeat).

An English-inspired menu. Included: open-faced egg-salad sandwiches; a watercress, cucumber and smoked salmon salad; crumpets with whipped butter and orange-blueberry marmalade; and strawberries filled with clotted cream. (Repeat).

An on-the-go menu includes omelet burritos; a cheddar-and-bacon waffle sandwich; yogurt muffins; and a blueberry-pomegranate-yogurt-honey smoothie. (Repeat).

A brunch for chocolate lovers includes poached eggs and rice in a mole sauce; chocolate crepes with a filling made from cherries chocolate, ricotta and almonds; and hot white chocolate. (Repeat).

In Savannah, Georgia, Michael Symon starts with sweet and savory pork belly sliders with bacon jam and bourbon sauce, nestled inside a fluffy doughnut bun. Then in Portland, Oregon, eggs baked in a tomato and pepper stew make the best shakshuka in the city. (Repeat).

Michael Symon starts in Boston where a whole smoked hog is getting the royal treatment with a marinade injection, a salt crust and a foil wrap for crispy skin. Then in Phoenix, a wolf of a burger gets topped with smoked pulled pork, bacon, a stout barbecue sauce and beer mustard. Finally, a whole game hen sitting on a beer can in Dallas makes for the juiciest chicken in all of Texas. (Repeat).

Michael Symon heads to Plainview, N.Y., for a chocolate bacon burger; a restaurant in Columbus, Ohio, has a soy-marinated pineapple hanger steak draped over spicy kimchi fried rice. (Repeat).

In Palm Springs, California, Michael Symon finds a spicy burger that ignites a four-alarm fire, and a chorizo-pineapple burger sings a perfect harmony of sweet and heat. Oklahoma City boasts cheesy grits with a heaping pile of blood orange. (Repeat).

Noah Cappe checks out the fork-free favorites and the hand-held carnival treats. (Repeat).

Noah Cappe goes for a coastal fairground adventure. He samples beach eats from midway vendors. (Repeat).

Noah Cappe goes to the fairground for seafood snacks. (Repeat).

Noah Cappe finds veggie-friendly treats that don't need meat to be indulgent. He tries salad-inspired snacks on fairgrounds across the country. (Repeat).

Casey's counts down the five plates that are the hottest of the hot, culminating in a challenge so spicy it may crack the scoville scale and the number one. (Repeat).

Adam Richman takes on the "Big Ugly Burger Challenge" at Bub's Burgers & Ice Cream in Carmel, Ind. He also indulges in a pork-tenderloin sandwich while exploring the Hoosier State. (Repeat).

Casey Webb travels the country in search of America's most delicious dishes and ultimate eating challenges. (Repeat).

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

Casey Webb ventures to Boise, Idaho, for a sushi and soup challenge so spicy, it goes by the name of "Demon's Delight." (Repeat).

Casey Webb travels to Grand Rapids, Michigan, where he takes on a five-pound tray loaded with chili dogs, french fries, beer-battered onion rings and a 20-ounce soda. (Repeat).

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

Alton Brown "reloads" this chocolate-centric show from season one of Good Eats with an all-new two-ingredient chocolate mousse and a curious cake cooked in the microwave. (Repeat).

Alton Brown finally turns this old show about pate a choux into what it always should have been: an episode about chocolate eclairs. That means a new pastry cream and a chocolate glaze. (Repeat).

Andrew Zimmern highlights foods from Osaka, the gateway to Japan. From panko-crusted vegetables and octopus fritters to udon noodles topped with fried tofu, Osaka's cuisine is Japan's answer to soul food. (Repeat).

From saffron-tinted risotto and warming minestrone to impossibly fluffy, fruity panettone, Andrew Zimmern shows how Milan's rich and refined dishes have earned a place in the international culinary cannon. (Repeat).

Naples may be the birthplace of pizza, but it's also home to delightful traditional dishes. From flaky pastries stuffed with ricotta and dried fruit to meaty ragu and stewed octopus, Andrew Zimmern shows why Naples is a delicious destination. (Repeat).

Andrew Zimmern introduces the popular tastes of Shanghai, China. From creamy hairy crab and savory pork-filled dumplings to rice wine-soaked chicken and scallion pancakes on the go, cuisine in this big city is sweet and simple. (Repeat).

Andrew gets a taste of the culinary impact of Napoleon Bonaparte's march through Poland. He tries decadent tripe soup, rump steak seasoned with gunpowder, and roe deer brains cooked over an open fire. (Repeat).

Andrew eats the Civil War-era foods that fueled the notorious James-Younger gang. (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 discovers the flavors of Phnom Penh, Cambodia. He prepares Cambodian cuisines including spicy grilled crab, a beef salad, and a fish and noodle soup. (Repeat).

Andrew visits Philadelphia and reveals its status as a cultural crossroads by making stops at Mexican, Indonesian and Israeli restaurants. Finally, a trip to Philadelphia isn't complete without visiting the oldest Italian restaurant in America. (Repeat).

Andrew heads to Charleston, SC, and his first order of business is paying a visit to the queen of soul food. Then, he chows down on Gullah cuisine, a favorite among locals, and indulges in fresh seafood. (Repeat).

Naples may be the birthplace of pizza, but it's also home to delightful traditional dishes. From flaky pastries stuffed with ricotta and dried fruit to meaty ragu and stewed octopus, Andrew Zimmern shows why Naples is a delicious destination. (Repeat).

Andrew Zimmern introduces the popular tastes of Shanghai, China. From creamy hairy crab and savory pork-filled dumplings to rice wine-soaked chicken and scallion pancakes on the go, cuisine in this big city is sweet and simple. (Repeat).

Andrew gets a taste of the culinary impact of Napoleon Bonaparte's march through Poland. He tries decadent tripe soup, rump steak seasoned with gunpowder, and roe deer brains cooked over an open fire. (Repeat).

Andrew eats the Civil War-era foods that fueled the notorious James-Younger gang. (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 discovers the flavors of Phnom Penh, Cambodia. He prepares Cambodian cuisines including spicy grilled crab, a beef salad, and a fish and noodle soup. (Repeat).

Andrew visits Philadelphia and reveals its status as a cultural crossroads by making stops at Mexican, Indonesian and Israeli restaurants. Finally, a trip to Philadelphia isn't complete without visiting the oldest Italian restaurant in America. (Repeat).

Andrew heads to Charleston, SC, and his first order of business is paying a visit to the queen of soul food. Then, he chows down on Gullah cuisine, a favorite among locals, and indulges in fresh seafood. (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 travels back in time at the Texas Renaissance Festival, where the medieval-inspired meals range from the Sir Francis Fry Dog to the Crown Jewel. Then, it's over to Plant City, Fla., where Noah chows down on some berry delicious carnival treats at the Florida Strawberry Festival. Strawberries even make a surprise appearance in some savory treats like the Sweet Brisket Taco and the Spicy

Ali Khan is tracking down the best deals in Memphis for breakfast, lunch, dinner, and a snack. He powers up for the day with a protein waffle loaded with house-smoked pork, sausage, and caramelized onions. (Repeat).

Host Ali Khan meets a chef who moonlights as a strongman while eating "manly" pancakes at a diner in Boulder, where he also chows down on authentic Chinese noodles and a shrimp po'boy. (Repeat).

Ali Khan searches for the best deals in Bozeman, Mont. Finds include farm-to-table fresh Benedict and summer sausage; a made-from-scratch elk burger; a celebrity-approved huckleberry bar; and a bison pepperoni pizza. (Repeat).

Best deals in Charlottesville, VA, are explored. Included: a breakfast bagel chock full of deli meat; a Barbecue sundae for lunch; spicy Korean wings for snack; and a surprising meal of chicken fried for dinner. (Repeat).

Alton Brown "reloads" this show from 2003, creating a more flavorful, faster stock and then turning that into a chicken soup -- all in less than two hours. (Repeat).

A lot has happened in the world of coffee since this show dropped in 2000; since then, Alton Brown has brewed (and consumed) a lot of coffee. Alton takes a fresh look at roasting, grinding, brewing, and the gear viewers need to do it. (Repeat).

Alton Brown "reloads" his classic steak show with an entirely new recipe for a reverse-seared ribeye steak. He also reviews thermometer basics, how to cure a cast-iron skillet and why pre-salting meat can be the right thing to do. (Repeat).

Alton Brown "reloads" a classic biscuit show featuring his grandmother, with an entirely new take on the classic quick bread. Lard and sifting are discussed. (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).

Alton Brown talks up his favorite beef Wellington, while Jamika Pessoa melts over biscuits. Chef Beau MacMillan says Tratto's pasta in Phoenix is worth waiting for, and Duff Goldman is okay with waiting in line at a hot chicken joint. (Repeat).

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

Jeff Mauro takes us to Chicago for 23 mole sauces, and Donal Skehan will have you sweating as he attacks the hottest taco in Los Angeles. Aaron Sanchez talks about his beloved barbecue with a surprise twist, while Duff Goldman's intricate 16-spice favorite is a can't-miss dish in New York. (Repeat).

Mexican food is shown from around the country, starting with Alton Brown's favorite homemade salsa in Columbus, Ohio. Ali Khan then serves up a true Mexican original with beef carnitas tacos in Austin, Texas. (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).

Roger Mooking travels America to reel in fifteen of the best seafood dishes. (Repeat).

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).

Roger Mooking travels the country to discover the Top 15 greatest pork dishes. Regional pride and bragging rights are a big part of the evolution of these exceptional pork dishes, not to mention the unbelievable variety. Pig cheeks, pig feet, bacon bombs, ribs, ham, pork wings, and whole hog are all a delicious part of the wide world of pork. (Repeat).

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).