The Cooking Channel HDTV (COOKHD)

Roger Mooking travels across the U.S. searching for some Tex-Mex dishes from beans, meats, and peppers to salsas and gooey cheeses. (Repeat).

Roger Mooking is checking out the best combinations of eggs, gravy, breakfast meat, and fried dough that make up the twelve greatest breakfasts in the country. He's hanging out in the kitchen with chefs learning all their secrets on how to get the day started. (Repeat).

Casey's tasty travels take him to Mystic, Connecticut to conquer land with a totally bonkers burger; sea with a crazy coastal feast; and food with a massive sundae in Mel's Downtown Creamery's Big Kahuna Challenge. (Repeat).

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

Casey Webb's tasty trek brings him to Manhattan for historic pizza-by-the-slice, a transcendent take on an Old World baked good and over five pounds of undefeated dessert in the giant ice cream scoop challenge. (Repeat).

Casey Webb follows his nose to Long Island, New York, for an Italian chicken parmesan-pizza hybrid, a twist on a Jewish meat-and-potato tradition, and a 10-scoop battle against the Kitchen Sink Challenge. (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).

Casey Webb's eating escapade takes him to Brooklyn, New York, for a barbecue-meets-deli feast, an Italian seafood staple and a spicy shrimp challenge that shakes him to his core. (Repeat).

Adam is in Glamorgan for the glorious Glamorgan Sausage. He also tucks into more traditional fayre, eating Welsh lamb F., Welsh rarebit and Welshcakes, before biting into his Polish heritage with a plate of perfect pierogis. (New).

Casey Webb ventures to Roswell, New Mexico, for a UFO-inspired Thanksgiving sandwich, a true taste of traditional Mexican food and a barbecue battle with the 4-pound 10-98 Challenge. (Repeat).

Tony samples the many different cuisines of Melbourne, considered Australia's cultural capital. (Repeat).

The host checks out Chile's cuisine, as well as its diverse landscapes. (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).

Casey Webb's eating escapade takes him to Brooklyn, New York, for a barbecue-meets-deli feast, an Italian seafood staple and a spicy shrimp challenge that shakes him to his core. (Repeat).

Adam is in Glamorgan for the glorious Glamorgan Sausage. He also tucks into more traditional fayre, eating Welsh lamb F., Welsh rarebit and Welshcakes, before biting into his Polish heritage with a plate of perfect pierogis. (Repeat).

Casey Webb ventures to Roswell, New Mexico, for a UFO-inspired Thanksgiving sandwich, a true taste of traditional Mexican food and a barbecue battle with the 4-pound 10-98 Challenge. (Repeat).

Tony samples the many different cuisines of Melbourne, considered Australia's cultural capital. (Repeat).

The host checks out Chile's cuisine, as well as its diverse landscapes. (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).

Jeff Mauro, Jamika Pessoa, Geoffrey Zakarian, and Bobby Flay share their recipes in creating dishes with cheese as the main ingredient. (Repeat).

Former NFL player turned chef Eddie Jackson explores the many kinds and flavors of cheese. He discovers the versatility of this naturally processed food that can be enjoyed by itself as a tasty snack or can be incorporated in many delicious dishes in many different ways. (Repeat).

Former NFL player turned chef and TV host Eddie Jackson checks out carb-on-carb dishes. In this part of his gastronomic journey, he will try several delicious carb-loaded courses. (Repeat).

Unusual burger places are visited. Included: foie gras burgers in Philadelphia; burger with truffles in New York; and pimento cheeseburgers in Atlanta. (Repeat).

Southern food. Included: spicy chicken; a Sunday-brunch menu. (Repeat).

(Repeat).

Host Noah Cappe crosses the country in search of wild carnival classics, like a pumped-up corndog at the Porter County Fair and a funnel cake-blooming onion mashup at the Greater Gulf State Fair. (Repeat).

Creamy crab dip in Virginia; Louisiana's authentic crawfish gumbo. (Repeat).

The foods of the Stanislaus County Fair in Turlock, CA, including homemade fries topped with lobster claws and tail meat, donut ice cream sandwiches, and deep fried frog legs. Also: coconut shrimp and Grasshopper pie at the Texas Crab Fest. (Repeat).

Seattle's unconventional eats are explored. Stops include a farm, where the host tries cow placenta. (Repeat).

The host visits San Diego. He forages for food along the shore, attends a traditional Aztec barbecue and feeds sea lions at the San Diego Zoo. Featured eats include swordfish bone marrow; camel milk; and mashed lamb brains. (Repeat).

Andrew gets a taste of Miami's multicultural cuisine, from roasted pig brains to wreckfish cheeks. (Repeat).

Extreme eats in Las Vegas, including $750 cupcakes and a $5000 hamburger, are spotlighted in the Season 2 premiere. Also: a look at how a Bellagio buffet feeds 4000 people a day. (Repeat).

Roger Mooking gets blown away by not one but two of the biggest metal-clad rigs he's ever seen. In Algoma, Wis., he meets brothers Brad and Aric Schmiling who use a giant cinder block pit and massive metal grates to roast a whole steer. Then Roger heads to Atascadero, Calif. where he meets Jason Elvis Heard, a brilliant engineering consultant who built a record-breaking rig called Mega Pit. (Repea

Roger visits three of the greatest fire-roasted ragers that cook tons of meat. Featuring a church picnic with nearly four tons of meat and a crowd of 4,000 carnivores in Owensboro, Kentucky; a Wisconsin winery where they've built a contraption to roast an entire 1,200-pound steer for their annual celebration of beer, wine and beef; and a 70-year-old fish festival in New England, sculpting a scorch

Roger Mooking visits pitmasters who are cooking meat in large quantities. (Repeat).

Roger Mooking meets up with a few culinary titans in Tennessee who are swinging for the fences with outrageous rigs. At Wedge Oak Farm in Lebanon, Tenn., he joins Chef Trey Cioccia, owner of Nashville's Black Rabbit, to set up the Burn Tower. On this unique rig, meat, fish and vegetables are hung at varying heights around a metal cylinder filled with hot coals. In Nashville, Roger hangs with James

Host Jesse Palmer asks the 10 bakers to highlight a nut or seed in a holiday dessert. Then, the competitors must use a fundamental holiday ingredient in unseasonable desserts, like icebox cakes or fruit tarts. (Repeat).

(Repeat).

Host Jesse Palmer asks the nine bakers to make holiday cookie-topped mini pies. (Repeat).

(Repeat).

The six competitors must work in teams to create a twist on traditional Hanukkah jelly doughnuts. Then, the bakers get creative with holiday decorated upside-down cakes to satisfy judges Nancy Fuller, Duff Goldman and Carla Hall. (Repeat).

(Repeat).

Host Jesse Palmer asks the five bakers to create an over-the-top version of a holiday trifle. Then, the classics continue in the main heat when the competitors make the ultimate Charlotte royale. (Repeat).

The six competitors must work in teams to create a twist on traditional Hanukkah jelly doughnuts. Then, the bakers get creative with holiday decorated upside-down cakes to satisfy judges Nancy Fuller, Duff Goldman and Carla Hall. (Repeat).

(Repeat).

Host Jesse Palmer asks the five bakers to create an over-the-top version of a holiday trifle. Then, the classics continue in the main heat when the competitors make the ultimate Charlotte royale. (Repeat).

The array of food Philadelphia has to offer, including pasta at Vetri, mashed potatoes at Parc, the Cyprus Breakfast at Kanella, the namesake Philly cheesesteak at Tony Luke's, and the Junkyard Special at Sarcone's Deli. (Repeat).

If you've never had a BL"G"T, Eddie Jackson will tell you where to go. Fanny Slater hasn't missed a week without her "Friday Special," and Katie Lee heads to a small shop in New York to get the best Italian hoagie she's ever eaten. And Southerners don't have to travel to Philadelphia for the best cheesesteak, as Alton Brown reveals a hidden gem in Atlanta. (Repeat).

French bistro style dishes with an American twist. (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).

Bobby makes a variety of continental brunch dishes. Included: shoo-fly muffins, banana bread with vanilla-bean pecan butter and fruit-filled mini-toaster pastries. (Repeat).

Double chocolate pancakes with salted caramel syrup; mole rubbed steak and eggs with chocolate stout beurre blanc. (Repeat).

Casey Webb tries the tri-tip steak sandwich and steamed local crab in Santa Barbara, California. (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 fries up a Latin staple in Scottsdale, Arizona, before taking on a stone-age feast, and a four-pound deli platter in the Chompie's Day at the Deli Challenge. (Repeat).

In the American capital, Casey Webb explores some of the most frequented diners and eateries. (Repeat).

From seafood and beef to pork and cheese, all the best foods taste better fried and Roger Mooking is scouring the country in search of the 12 best fried-food dishes. He's hanging out with fried-food-loving chefs learning all their secrets for bringing heat, oil and food together in holy fried matrimony. (Repeat).

Roger Mooking showcases the towering BLTs, juicy bacon burgers, pizzas, pies, pancakes and more with the 12 tastiest bacon dishes in America. He's in the kitchen with bacon-loving chefs learning everything there is to know about pigs and their parts. (Repeat).

Roger Mooking is featuring the 12 best dishes from American food trucks from fish tacos and porchetta sandwiches all the way to shrimp po' boys and turtle sundaes. He's climbing onto these mobile kitchens to learn how their dishes are made and getting all the chefs (Repeat).

Food Paradise chows down on the evolving food scene in Charleston, SC. Country classics like smothered catfish share the table with notable newcomers like a grilled BBQ brisket and pimento cheese sandwich and a breakfast pizza. (Repeat).

Food Paradise heads down south to Nashville, TN, in search of some craveworthy comfort foods that satisfy the soul. From barbecue to burgers and even a Thai twist on pizza, the food is so good it's turning Nashville into Nosh-ville! (Repeat).

Martha Stewart's favorite biscuits and country ham are first up in Nashville. Scott Conant then brings a new take on French toast to the table and Jeff Mauro explains why beloved blueberry ricotta pancakes will change the breakfast game as we know it. (Repeat).

We take a trip to Chicago where we meet up with Jeff Mauro to discover all the magic colors hidden inside the Rainbow Cake. We find Monti Carlo over in Seattle cutting right to the middle of a plantain lasagna. And we indulge in every delectable layer of Geoffrey Zakarian's grasshopper dessert. (Repeat).

Antonia Lofaso finds incredible Mexican munchies for affordable prices in Venice Beach, Calif. (Repeat).

Featuring some favorite dishes from the kids' menu; comfort lunch food; and more. (Repeat).

Wolfgang Pick tries a seafood platter at Cassia in Los Angeles. (Repeat).

Andrew Zimmern has lost count of how many times he's indulged in the barbecue chicken from Miss Myra's Pit Bar-B-Que in Birmingham, Alabama. Aarti Sequeira can't stop ordering her favorite handmade ice cream at Salt and Straw in Los Angeles. Duff Goldman can't keep track of all the jumbo lump crab cakes he has eaten at Faidley's Seafood in Baltimore. (Repeat).

Pulled pork donuts and Calabash Flounder. (Repeat).

Noah Cappe rolls across America with a list of deliciously doughy midway munchies. (Repeat).

A look at all-American food found at carnivals. (Repeat).

Over-the-top meat experiences are highlighted by host Noah Cappe. Included: a tri-tip beef sandwich in Portland; and chicken wing ice cream. (Repeat).

Andrew Zimmern explores the diverse culinary classics of Ecuador's capital city, Quito. The urban cuisine features fried pork and potato cakes, fresh ceviche, sugar-coated roasted peanuts, fish soup, and more. (Repeat).

The vibrant and flavorful fusions of Antigua Guatemala, home to sacred food traditions and cultural mashups of Mayan and Spanish heritage, are explored. Included: colorful enchiladas; tiny tamales; and more. (Repeat).

The flavors of Cartagena, Colombia, is explored by Andrew Zimmern, from fried fish and sizzling egg arepas to fruits and seafood stews. (Repeat).

Andrew Zimmern visits the Dominican Republic and cooks local cuisines including a whole roast pig, a Lebanese-inspired fried dough pockets, and beef and plantain casseroles. (Repeat).

Pulled pork donuts and Calabash Flounder. (Repeat).

Noah Cappe rolls across America with a list of deliciously doughy midway munchies. (Repeat).

A look at all-American food found at carnivals. (Repeat).

Over-the-top meat experiences are highlighted by host Noah Cappe. Included: a tri-tip beef sandwich in Portland; and chicken wing ice cream. (Repeat).

Andrew Zimmern explores the diverse culinary classics of Ecuador's capital city, Quito. The urban cuisine features fried pork and potato cakes, fresh ceviche, sugar-coated roasted peanuts, fish soup, and more. (Repeat).

The vibrant and flavorful fusions of Antigua Guatemala, home to sacred food traditions and cultural mashups of Mayan and Spanish heritage, are explored. Included: colorful enchiladas; tiny tamales; and more. (Repeat).

The flavors of Cartagena, Colombia, is explored by Andrew Zimmern, from fried fish and sizzling egg arepas to fruits and seafood stews. (Repeat).

Andrew Zimmern visits the Dominican Republic and cooks local cuisines including a whole roast pig, a Lebanese-inspired fried dough pockets, and beef and plantain casseroles. (Repeat).

Meat specialties are sampled. Included: the burgers at Minetta Tavern in New York. (Repeat).

Included: a pie shop in Brooklyn that sells individual slices; an ice-cream truck for artisanal ice cream. (Repeat).

Gastropubs are visited. Included: a place that serves hot dogs and hash browns; and a place that specializes in charcuterie. (Repeat).

Hand-held meals are discussed. Included: Mexican street food and the grilled-cheese sandwich. (Repeat).

Roger is put to work at Perini Ranch Steakhouse in Buffalo Gap, Texas, lighting up burn barrels for the metal pits. Then, dessert is baked in a coal-covered cast iron Dutch oven. Also: a restaurant in Pinedale, Wyo., where steaks are skewered on pitchforks and deep-fried in giant cauldrons. (Repeat).

Roger Mooking meets a pitmaster with a PhD who cooks Carolina-style whole hog barbecue in Louisiana. (Repeat).

Andrew showcases Calabria, a rugged region in the toe of Italy's boot. The area sees a diverse range of ingredients that shine in signature dishes like fileja noodles with goat and parmigiana di melanzane. (Repeat).

Andrew explores the bounty of New Hampshire's coastal waters. (Repeat).

Andrew Zimmern is in El Paso, Texas, to dive into its rich food culture. He tries everything from traditional fajitas and menudo to rolled tacos and entomatadas. (Repeat).

Andrew finds southern favorites in Raleigh, Durham and Chapel Hill. (Repeat).

Andrew Zimmern visits Kansas City, where he finds a thriving arts and industrial hub with a small town vibe serving up treasured dishes. Barbecue is still the reigning king, but locals are also devoted to a swirled Croatian dessert bread. (Repeat).

Andrew Zimmern checks out the inventive and international eats of New Jersey. From all-you-can-eat Brazilian meat to rich seafood stew, potato-loaded hot dogs to Dominican marinated pork, Andrew finds that the Garden State's cuisine is diverse and bold and gives any major city a run for its money. (Repeat).

In Memphis, Michael Symon sits down with four generations of barbecue royalty for the scoop on their most delicious family secrets, with a side of smoked turkey and sweet potato fried pie. (Repeat).

Michael starts in San Diego with a Champ Burger loaded with beer-braised pork, and a cookie-brownie mashup that satisfies every sweet tooth. (Repeat).

Michael Symon dines on fish tacos with housemade blue corn tortillas and a beefy Mexican pizza in San Diego. In Denver, a local Colorado lamb patty is a reimagining of the Loco Moco, a classic Hawaiian hangover treatment. (Repeat).

Michael visits a burger joint in Nashville, where diners are encouraged to construct their own custom creations; and meets a pitmaster in Brooklyn who smokes Carolina-style whole hog barbecue. Also: pub food pushing new boundaries in Cleveland. (Repeat).

Noah Cappe digs into seven ooey-gooey versions of the classic American casserole. Whether it's stacked in a sandwich, layered in a hot dog, rolled into a taco, or topped with lobster, these mac and cheese creations are crave-worthy carnival treats. (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).

Highlights of the Norfolk County Fair in Ontario include the Thanksgiving bowl, butter-bacon poutine, the cheeseburger egg roll, and ale-and-apple fritters. Later, the Columbia Country Fair in South Carolina offers Noah the chance to eat gator nuggets with swamp sauce, hog on a log, and angel-and-devil dogs. (Repeat).

Interesting eats at the Eastern Carolina Agricultural Fair in Florence, S.C., include the "calzagna," deep-fried Philly blossom, a smokin' okra burger, and deep-fried banana pudding. Later, the Mountain Mandarin Festival in Auburn, Cal., offers visitors atomic habanero tots, cheesecake pizza and something called "The Big Yum." (Repeat).

Featuring the pumpkin spice phenomenon. For the pre-heat, nine bakers attempt to wow the judges with creative pumpkin spiciness. In the main heat, the bakers must combine a yule log with a classic holiday treat. (Repeat).

The eight bakers work in teams to make 4 different kinds of pies on the same sheet pan. In the main heat, the bakers embrace the stuffed feeling after the Thanksgiving meal by making stuffed cakes featuring seasonal ingredients. (Repeat).

The seven bakers must make a dessert combining cranberry with another flavor of the season. The main heat challenges the bakers to create a sweet treat that pairs coffee with an unusual flavor of coffee syrup. (Repeat).

For the pre-heat, inflatable holiday decorations inspire the six bakers' cute cream puff displays. In the main heat, the bakers dazzle the judges with delicious hand-painted eggnog cakes. (Repeat).

The five bakers have to update traditional rugelach with unexpected new flavors; and for the main heat, the judges are craving their favorite ingredients in the form of a light tiramisu. (Repeat).

The remaining four bakers are going cocoa-loco for the holiday season in the chocolaty pre-heat, when they have to combine common pantry ingredients like balsamic vinegar, potato chips, oatmeal, red wine, olive oil and more in a new version of a classic holiday dessert. For the main heat, the bakers must use two key fruitcake components in a new dessert. (Repeat).

Three bakers remain in the competition, and they have to create an edible holiday ornament display. For the final main heat, the bakers channel holiday gift shopping by creating a cake that is decorated like a gift. (Repeat).

For the pre-heat, inflatable holiday decorations inspire the six bakers' cute cream puff displays. In the main heat, the bakers dazzle the judges with delicious hand-painted eggnog cakes. (Repeat).

The five bakers have to update traditional rugelach with unexpected new flavors; and for the main heat, the judges are craving their favorite ingredients in the form of a light tiramisu. (Repeat).

The remaining four bakers are going cocoa-loco for the holiday season in the chocolaty pre-heat, when they have to combine common pantry ingredients like balsamic vinegar, potato chips, oatmeal, red wine, olive oil and more in a new version of a classic holiday dessert. For the main heat, the bakers must use two key fruitcake components in a new dessert. (Repeat).

Three bakers remain in the competition, and they have to create an edible holiday ornament display. For the final main heat, the bakers channel holiday gift shopping by creating a cake that is decorated like a gift. (Repeat).

Decorating your entire home has never been easier with the brand new Star Shower Ultra 9 laser light show! Now with 9 different patterns, your home will dazzle with thousands of bright colorful stars in just minutes!

Ali Khan hunts for affordable meals in Las Vegas. (Repeat).

Ali is in Scottsdale, Arizona, to find the best deals for breakfast, lunch, dinner and a snack. Featuring a double serving of Southern barbecue scones piled high with savory pulled pork. (Repeat).

Ali Khan starts his day in Des Moines the way Iowans do, with crisp and cheesy breakfast nachos. Then it's onto a roasted chicken lunch with comforting mashed potatoes and onion rings, before snacking on a truly divine Napoleon. For dinner, Ali has an unexpected and luxurious seafood stew. (Repeat).

Ali starts the day stacked with an ooey-gooey pastrami breakfast sandwich; he gets schooled in the ways of the Greek with a heaping helping of moussaka; a muffin uprising tides Ali over until he rolls up a spicy sushi burrito. (Repeat).

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

Roger Mooking checks out the best surf-and-turf dishes in restaurants across America. He joins chefs to learn how to put amazing combinations together including the classic lobster tail and steak, clam and bacon pizza, and crab cakes with sausage. (Repeat).

Roger Mooking sets out on a culinary odyssey to find the 12 best super-sized dishes. He hangs out with chefs to learn all their secrets for creating ultimate omelets, steaks, sandwiches, and seafood platters. (Repeat).

Roger gets schooled by two pit masters changing the barbecue game in Charleston, S.C. Included: Roger checks out Rodney Scott's impressive pit room where whole hogs get cooked low and slow. (Repeat).

Roger Mooking's quest for the best smoked meat leads him back to Texas. In Houston, two whole goats are seasoned Mexican style. In Austin, whole chickens are rubbed with green peppercorns and spun over coals. Then, the tender goat meat gets hand-pulled and piled on tortillas with a side of Mexican street corn. To complement the roasted chicken, whole squash is stuffed with a medley of hearty veget

In Connecticut, Roger heads to Hoodoo Brown Barbeque, where the owner serves up a towering sandwich with BBQ ranch dressing, fried green tomato and coleslaw. In Nashville, Roger heads to the VEA Supper Club, where a whole rib roast is crusted with spices and served with a side of grilled broccoli salad and roasted sweet potatoes. (Repeat).

Roger Mooking heads to Nashville. At Urban Grub, an 18-foot-tall hearth hangs a wall of andouille sausages and pork ribs rubbed with sorghum and spices. At Martin's Bar-B-Que Joint, a 6-foot-tall rig can smoke a flock of spiced chickens. The sausages get sent to a kettle brimming with a flavorful boil with crawfish, fire-roasted potatoes, and corn. To complement the fiery chickens, there's a side

Restaurants reveal the dishes that have stood the test of time and provide soul-satisfying experiences for their customers, from chocolate egg creams at a 1950s soda fountain in NYC to a San Francisco bakery reimagining Old World confections. (Repeat).

Forget the free pretzels and peanuts, these joints have upped the Happy Hour ante with outrageous, tummy-tantalizing appetizers, from a Bloody Mary topped with spaghetti and meatballs to lamb chop fondue and chicken wing confit. (Repeat).

All across America, folks are cooking up red, white, and blue meals that pay tribute to tradition and tempt the taste buds. (Repeat).

It's Chicago deep dish vs. Detroit pan and New York vs. St. Louis thin crust as pizzerias across the country roll out the dough for the pizza playoffs. (Repeat).

Brunching on some of America's tastiest twists on the beloved mealtime mashup with breakfast spaghetti, fried chicken and churros, boozy pancakes drunk with flaming Cherries Jubilee and a BBQ beef breakfast bun aptly named The Beast. (Repeat).