The Cooking Channel HDTV (Canada) (COOK)

John visits a retro steakhouse in Las Vegas that has one of the biggest chocolate chip cookie; Visiting an Italian join in Vancouver for their green, handmade pasta; A trip to Savannah for their barbecued brisket. (Repeat).

John heads to Phoenix, Arizona to explore some BBQ spots; then visits Miami, Florida for a culinary party. (Repeat).

In Kelowna, BC, John gets a lesson in deliciously different flavour combos like nori-wrapped halibut, all made from local Okanagan ingredients. Next, he heads to Toronto, ON to dive headfirst into the most authentically tasty, seafood-packed paella this side of the Atlantic Ocean. Then it's on to the best in the west for mouth-watering fried chicken. (Repeat).

John heads to Beaumont, Alberta for the Black Forest doughnuts; and tries the famous white sauce in Toronto. (Repeat).

Andrew highlights the local favorites in central New York.

From clams to lobster rolls, Andrew finds Martha's Vineyard's best dishes.

Various soups are prepared by chef Alton Brown and his nephew, Elton.

Pudding is on the menu.

A recipe for stuffing is featured.

Advice for making a loaf of bread is shared.

Eddie Jackson turns the clock back to when life was simpler, and food tasted better. (Repeat).

Featuring fruits and how it can up the flavor of food. (Repeat).

Eddie Jackson takes a look at some amazing Black-owned restaurants. These business owners are passionate about their community, cultural history, family tradition and food. (Repeat).

Eddie Jackson showcases layer after layer of tasty dishes. He piles on the flavor with a pair of unique lasagnas, a mountainous sandwich and a towering waffle dessert.

Cake artists try to recreate RuPaul's fabulousness.

In the Season 2 premiere, Gesine shares her tips and tricks for stocking a freezer full of baked goodies ready to go in a pinch. She has all the bases covered with make-ahead, bake-ahead dishes.

Gesine and her husband, Ray, celebrate the end of their first season on the local curling team by inviting them over for a party. Gesine makes baker's roast chicken with a side of beer gravy.

Andrew highlights the local favorites in central New York.

From clams to lobster rolls, Andrew finds Martha's Vineyard's best dishes.

In the Season 10 premiere, Andrew's trip to Madrid finds him encountering baby pig heads, organ omelets, and duck liver jewelry. (Repeat).

Andrew travels to Jerusalem for tastes older than the multicultural city itself. Included: cow udder; veal brain; turkey balls; and mullet roe. (Repeat).

Wolfgang Puck eats a smoky sandwich in Los Angeles; Duff Goldman gets barbecue surf and turf in Maryland; and Carla Hall loves smoked wagyu in Washington, D.C. Plus, Bobby Flay shares a can't-miss brisket recipe; and Alton Brown smokes St. Louis-style ribs. (Repeat).

Alton Brown prepares flattened-meat dishes, including chicken Kiev, turkey piccata and carpaccio.

Scallop dishes are prepared during a trip to Maine.

In the Season 10 premiere, Andrew's trip to Madrid finds him encountering baby pig heads, organ omelets, and duck liver jewelry. (Repeat).

Andrew travels to Jerusalem for tastes older than the multicultural city itself. Included: cow udder; veal brain; turkey balls; and mullet roe. (Repeat).

Wolfgang Puck eats a smoky sandwich in Los Angeles; Duff Goldman gets barbecue surf and turf in Maryland; and Carla Hall loves smoked wagyu in Washington, D.C. Plus, Bobby Flay shares a can't-miss brisket recipe; and Alton Brown smokes St. Louis-style ribs. (Repeat).

Various soups are prepared by chef Alton Brown and his nephew, Elton.

Pudding is on the menu.

A recipe for stuffing is featured.

Advice for making a loaf of bread is shared.

Eddie Jackson turns the clock back to when life was simpler, and food tasted better. (Repeat).

Featuring fruits and how it can up the flavor of food. (Repeat).

Eddie Jackson takes a look at some amazing Black-owned restaurants. These business owners are passionate about their community, cultural history, family tradition and food. (Repeat).

Eddie Jackson showcases layer after layer of tasty dishes. He piles on the flavor with a pair of unique lasagnas, a mountainous sandwich and a towering waffle dessert.

The Kurbside Eats truck in Texas; Louisiana's La Cocinita truck; the Bite into Maine trailer; Arizona's Serial Grillerz trailer. (Repeat).

The Sushi and Seoul on a Roll truck in Orlando; the Big Kiwi's Gourmet Eats truck in Colorado; the Peached Torilla Truck; Steel City sandwiches in Los Angeles. (Repeat).

The Fiesty Jack truck in Toronto; the Crepe A Diem truck in Nashville; the Luncha Libre truck; the Lola Deux truck in LA. (Repeat).

The Frencheeze food truck in LA; San Antonio's Spice Sea truck; the Street Eats truck in Denver. (Repeat).

A trip to Miami includes a stop at an Italian food truck that has potato ravioli with Parmesan fondue and sautéed radicchio on the menu. Also: A habanero-packed beef burger is served with cilantro and sour cream in Orlando; farm-fresh fare is the specialty at Knoxville's Mister Canteen trailer; and daring desserts are found at Chocollazo in San Antonio. (Repeat).

Globally inspired cuisine is the specialty at the Curbside Chef truck in Orlando; and mammoth burgers, including the "Mighty Melt," are served in Orange County, Cal. Also: vegan tacos in Austin; and Moroccan sandwiches in San Antonio. (Repeat).

Hip eats, including a lamb 'n feta burger, are found in the streets of Houston; and Knoxville's Savory and Sweet truck serves up cinnamon-pumpkin ravioli with candied walnuts. Also: international cuisine at Cafe Rouge in Orlando; and Filipino fare in Denver. (Repeat).

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

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.

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

Noah Cappe heads to the Greater Baton Rouge State Fair for a helping of Cajun treats, like Cajun boudin tacos and pecan pie pops; basking in the lights of the Aurora Winter Festival in Toronto. (Repeat).

Noah Cappe heads to the manatee-filled waters of Crystal River Florida for the Manatee Festival. Then Noah eats the best of Wurstfest, an Oktoberfest celebration in Texas. (Repeat).

Noah Cappe heads to the Sunshine State for some midway eats at the Pasco County Fair. (Repeat).

Noah Cappe hits the Arkansas State Fair in Little Rock to discover the Arkanstick, an ice-cream treat known as the Rainbow Roll, deep-fried piña colada, and sausage pizza corn hog. (Repeat).

Andrew celebrates Pennsylvania Dutch favorites like shoofly pie. (Repeat).

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

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.

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.

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.

Adam crosses the border into Niagara Falls, Canada, and tries to eat seven pounds of pasta at Mick & Angelo's Eatery & Bar.

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

In the Season 10 premiere, Andrew's trip to Madrid finds him encountering baby pig heads, organ omelets, and duck liver jewelry. (Repeat).

Andrew travels to Jerusalem for tastes older than the multicultural city itself. Included: cow udder; veal brain; turkey balls; and mullet roe. (Repeat).

Wolfgang Puck eats a smoky sandwich in Los Angeles; Duff Goldman gets barbecue surf and turf in Maryland; and Carla Hall loves smoked wagyu in Washington, D.C. Plus, Bobby Flay shares a can't-miss brisket recipe; and Alton Brown smokes St. Louis-style ribs. (Repeat).

Andrew celebrates Pennsylvania Dutch favorites like shoofly pie. (Repeat).

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

Andrew travels to Taipei, Taiwan. Highlights of his trip include stinky tofu in a mountainside factory; learning how to turn eggs into hard-as-iron street food; and mastering the art of pulling long and strong noodles. (Repeat).

Andrew explores Ho Chi Minh City, Vietnam, trying sucking snails and duck tongues. Also: He hunts for rice-field rats and tastes farm-raised porcupine. (Repeat).

Andrew Zimmern finds out what makes Hong Kong's restaurants, street carts, and noodle houses such delicious destinations. Then, Tokyo is a world leader in everything from finance to technology and food.

Classic cocktails are mixed.

Information on beef tenderloin includes where this cut comes from, how to buy it and how best to prepare it.

Andrew travels to Taipei, Taiwan. Highlights of his trip include stinky tofu in a mountainside factory; learning how to turn eggs into hard-as-iron street food; and mastering the art of pulling long and strong noodles. (Repeat).

Andrew explores Ho Chi Minh City, Vietnam, trying sucking snails and duck tongues. Also: He hunts for rice-field rats and tastes farm-raised porcupine. (Repeat).

Andrew Zimmern finds out what makes Hong Kong's restaurants, street carts, and noodle houses such delicious destinations. Then, Tokyo is a world leader in everything from finance to technology and food.

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.

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.

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.

Adam crosses the border into Niagara Falls, Canada, and tries to eat seven pounds of pasta at Mick & Angelo's Eatery & Bar.

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

Peanut butter and scrambled egg from Kelowna, BC; and handmade pretzels with spicy scallion and cheesy mozzarella from Edmonton, AB. (Repeat).

A ramen from Calgary that got people lining up for; super-stacked pizza from Kamloops; and cheeseburger from Toronto. (Repeat).

A restaurant in Surrey, BC that serves authentic Afghan dishes; An Italian spot in Toronto, ON and their wild green spaghetti; A ham and cheese sandwich from a French restaurant in Edmonton, AB. (Repeat).

Charcoal grilling; braised lamb barbacoa tacos; noodle-making; and more. (Repeat).

John heads to Toronto, Ontario, to count down the 100 layers on this sky-high, pan-fried lasagna that blows his nonna's right out of the water. Next up, he treks to Chicago, Illinois, to meet the baron of midwestern BBQ and dig his fork into an award-winning brisket. (Repeat).

John jets to St. John's, Newfoundland, to learn the art of pit cooking and to try some authentic Newfoundland fishcakes. Next, John heads down to Chicago, Illinois, to explore the world of Peruvian cuisine and eat a stacked plate of Lima's signature dish. (Repeat).

Steve is in New Brunswick to ease the leadership transition from Bakery Owner Mike to his daughter Danika. (Repeat).

New Brunswick Bakery Owner Jonathan is a big kid at heart, but there's no time to monkey around when his bakery's success is on the line. Over the course of just one week, Steve creates a whole new menu. (Repeat).

A celebration in honor of the end of summer features Katie Lee's grilled paella; tips from party planner Mary Giuliani; Jeff Mauro's crispy crunch pig candy Sriracha baked beans; Adam Richman's twist on flank steak; and Geoffrey Zakarian's Kickin' Bucket cocktail.

It's a recipe-free episode when Jeff Mauro makes his spaghetti and meatballs by heart and Geoffrey Zakarian goes by memory for his Asian pot pie and red-wine spritzer. Also: Katie Lee shares a tip for remembering easy ratios for any fruit crisp; and Marcela Valladolid teaches bouquet and centerpiece basics.

Ree Drummond shares delicious ideas for a perfect brunch buffet. (Repeat).

Ree Drummond puts a fresh spin on dinner with a Chicken Cauliflower Skillet, rustic Turkey meatball pasta, and an extra-fast orange ginger steak stir-fry. (Repeat).

Ree shares how one delicious Perfect Paprika Pork Shoulder becomes three budget-friendly meals. First she makes White Beans with Pork and Croutons for lunch, followed by Sheet Pan Nachos and Pork Celebration Sandwiches for the cowboys. (Repeat).

Ree Drummond serves up a series of dinners in record time. She starts off with a Steak Frites Salad mash-up with speedy hollandaise and One Pot Cajun Alfredo. Then, she whips up sensational shortcut Egg Roll Bowls and foolproof Jalapeno Pineapple Pizza. (Repeat).

In the Season 2 premiere, Patricia invites comedian Andy Kindler and a childhood friend over for a groovy night dedicated to the 1970s. On the menu: creamy pistachio cheese log; rumaki done two ways; Waldorf salad; and a Harvey Wallbanger cocktail. Also: They dip-dye napkins for fun.

Steakhouse-inspired snacks are on the menu when Patricia gets together with Anna Romano and Monica Horan Rosenthal from her "Everybody Loves Raymond" days. Included: rib-eye crostini; grilled wedge salad skewers; baked potato wedges with smoky paprika aioli; an Old Fashioned cocktail.

Patricia invites Kathleen Madigan, Suzy Nakamura and Jack McBrayer over for a movie night with snacks that include cheesy garlic cereal mix; nacho cups; rum-and-cherry-cola cocktails; and a sundae bar with toppings and homemade sauces.

An all-American backyard barbecue to kick off the summer. The menu includes double-loaded cheeseburgers; sweet and savory baked beans with apples and onions; shandy, two ways; peanut-butter-and-jelly brownies.

Patricia brings the taste of Spain to her kitchen when making delicious tapas treats. Included: chorizo-sausage rolls; stuffed piquillo peppers; the ultimate cheese plate with herbed nuts; and a white sangria.

Comedians Chris Kattan and Molly Shannon are guests when Patricia throws a camp-inspired party. On the menu: chili with a toppings bar; foil-packet corn; peppermint hot chocolate; and a s'mores cast-iron pie.

An elegant bubbly birthday brunch is planned for singer-songwriter Ruby Amanfu. On the menu: tropical fruit parfait topped with gingersnap granola and honey-ginger drizzle; muffin-tin eggs Benedict with quick hollandaise; confetti pancake cake; and iced raspberry prosecco cocktails.

Patricia throws a poolside luau party. On the menu: pulled pork sliders; macadamia-coconut shrimp; tropical fruit pops.

Patricia treats her "glam squad" to a special pampering party. The menu includes a refreshing cucumber-mint sparkler; citrus-chicken lettuce cups; creamy avocado hummus; and crab cakes served with a tropical mango salsa.

The cast of the 2014 comedy "Moms' Night Out" reunite in the Season 2 finale. Included: Patricia makes a fiesta night menu with ooey-gooey bacon queso; sizzling steak fajitas; sweet and easy churros; and a smoky margarita.

Andrew explores the cuisine of remote Sitka, Alaska.

Andrew Zimmern shares the best of weird and wild Portland, OR, a city whose personality is apparent in its food culture. Local favorites include boozy doughnuts, Thai fish sauce chicken wings, and even crawfish boils.

The tables are turned as Alex Guarnaschelli asks fan favorite judges Eric Greenspan, Antonia Lofaso and Aarti Sequeira to step away from the judges' table and cook their way to a spot in the Judges Takeover Tournament finale. It's time to take a trip, and the first stakeout starts in Chinatown. Then, they must create a plate that transports judges Rocco DiSpirito and Lesley Suter to the tropics be

In the Season 10 premiere, Andrew's trip to Madrid finds him encountering baby pig heads, organ omelets, and duck liver jewelry. (Repeat).

Andrew travels to Jerusalem for tastes older than the multicultural city itself. Included: cow udder; veal brain; turkey balls; and mullet roe. (Repeat).

Beef tenderloin is the topic.

Pad Thai is prepared.

The tables are turned as Alex Guarnaschelli asks fan favorite judges Eric Greenspan, Antonia Lofaso and Aarti Sequeira to step away from the judges' table and cook their way to a spot in the Judges Takeover Tournament finale. It's time to take a trip, and the first stakeout starts in Chinatown. Then, they must create a plate that transports judges Rocco DiSpirito and Lesley Suter to the tropics be

In the Season 10 premiere, Andrew's trip to Madrid finds him encountering baby pig heads, organ omelets, and duck liver jewelry. (Repeat).

Andrew travels to Jerusalem for tastes older than the multicultural city itself. Included: cow udder; veal brain; turkey balls; and mullet roe. (Repeat).

In the Season 2 premiere, Patricia invites comedian Andy Kindler and a childhood friend over for a groovy night dedicated to the 1970s. On the menu: creamy pistachio cheese log; rumaki done two ways; Waldorf salad; and a Harvey Wallbanger cocktail. Also: They dip-dye napkins for fun.

Steakhouse-inspired snacks are on the menu when Patricia gets together with Anna Romano and Monica Horan Rosenthal from her "Everybody Loves Raymond" days. Included: rib-eye crostini; grilled wedge salad skewers; baked potato wedges with smoky paprika aioli; an Old Fashioned cocktail.

Patricia invites Kathleen Madigan, Suzy Nakamura and Jack McBrayer over for a movie night with snacks that include cheesy garlic cereal mix; nacho cups; rum-and-cherry-cola cocktails; and a sundae bar with toppings and homemade sauces.

An all-American backyard barbecue to kick off the summer. The menu includes double-loaded cheeseburgers; sweet and savory baked beans with apples and onions; shandy, two ways; peanut-butter-and-jelly brownies.

Patricia brings the taste of Spain to her kitchen when making delicious tapas treats. Included: chorizo-sausage rolls; stuffed piquillo peppers; the ultimate cheese plate with herbed nuts; and a white sangria.

Comedians Chris Kattan and Molly Shannon are guests when Patricia throws a camp-inspired party. On the menu: chili with a toppings bar; foil-packet corn; peppermint hot chocolate; and a s'mores cast-iron pie.

An elegant bubbly birthday brunch is planned for singer-songwriter Ruby Amanfu. On the menu: tropical fruit parfait topped with gingersnap granola and honey-ginger drizzle; muffin-tin eggs Benedict with quick hollandaise; confetti pancake cake; and iced raspberry prosecco cocktails.

Patricia throws a poolside luau party. On the menu: pulled pork sliders; macadamia-coconut shrimp; tropical fruit pops.

Bakers Damion and Kristen compete to create gymnast Paige's gold medal dream cake. (Repeat).

A second-grader loves skateboarding and asks the bakers for a skateboarding skeleton cake. (Repeat).

Chase creates a cake featuring an oversize version of his cat battling a city full of people. (Repeat).

Jane and Umie make a hockey cake. (Repeat).

Seven-year-old Penelope's cake design is a combination of music, butterflies, and the color pink. (Repeat).

Sadie designs a ballerina-inspired birthday cake. (Repeat).

Mark opens a new restaurant in Toronto and is upset at a local paper's review of his chicken soup. The eatery also caters a large charity event.

The store is evaluated six weeks after the opening, and Mark decides to make menu changes for the store and the restaurants. (Repeat).

Mark creates a cookware line and a cookbook, while his catering team handles a big event. (Repeat).

Mark plans for a fourth restaurant while preparing to cater a charity event. (Repeat).

Noah Cappe, Chef Tiffani Faison, and Chef Jet Tila look for the best dish in Davis, California. Each one will try to find two restaurants and select their respective specialty dishes, which will be tasted by a panel of judges that will crown the Best Bite in Davis. (Repeat).

Guy Fieri sends Noah Cappe, Aarti Sequeira, and Joe Sasto to explore Placerville, California's top restaurants. With options such as BBQ, Roman meals, oysters, and gold miner fare, they have difficulty deciding which ones to choose. (Repeat).

In New Orleans, Andrew Zimmern samples Cajun comfort foods, like stuffed pig stomach, and classic Creole cuisine, including smoked raccoon.

Host Andrew Zimmern begins his exploration of America's most unusual foods in Minnesota's Twin Cities. Featured eats include deep-fried snapping turtle; an elk-and-wild-rice hot dish; brined-and-breaded duck testicles; and "meat glue.".

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

The host heads to Boston to check out some new food trends. Included: a Cambodian family who introduce their food traditions to a Boston suburb; an unconventional fishing trip.

Chef Brad Miller visits an Orange County food truck with a custom smoker on board. Then he heads to Austin to try classic Cajun dishes with a twist. Finally, in Los Angeles, he discovers an ice cream truck without a freezer.

Chef Brad Miller starts off in Durham, North Carolina, with a visit to American Meltdown, a food truck where Chef Paul Inserra is surprising customers with his innovative and mouthwatering spins on the classic grilled cheese sandwich.

Brad Miller starts his search for great bites on wheels in Venice Beach, California at the Prince of Venice, a food truck owned by an actual Italian prince, Prince Emanuele di Savoia. (Repeat).

Brad Miller is hunting down must-eat food truck fare, and he starts in South Central Los Angeles at Billionaire Burger Boyz. (Repeat).

Brad Miller is off to North Carolina for a taste of Indian street food made by an award-winning chef. Next, he visits a larger-than-life hot dog cart in North Carolina that's putting a delicious spin on the American classic. Finally, Brad travels to Los Angeles to visit a husband-and-wife-owned truck whose authentic, buttery French crepes are winning over Californians. (Repeat).

Brad visits a food truck in North Carolina, where crowds go wild for their meatball creations. (Repeat).

Brad heads to Malibu to find a shrimp-centric food truck whose tempura-battered Baja shrimp tacos take the crave-able crustacean to the next level. (Repeat).

Pastry chef Stephanie Boswell helps three people bake the perfect unicorn cake.