Cooking Channel HD

Jesse Palmer celebrates Discovery's Shark Week on the sandy shores by challenging the bakers to make shark bite cookie bars in the shape of beach items. Then, the bakers protect their sweets from the majestic Great White by making shark cage desserts.

Jesse Palmer lands in the Big Apple for some finale fireworks and the bakers create red, white and woo-hoo desserts for his backyard BBQ; the one baker who can blow the judges away with their exploding fireworks cake will take home the $25,000 prize.

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The Wellness Hour: Dr. Alvarez explores how Nuvia delivers a beautiful new smile in just 24 hours.

Connie Craig-Carol & Founder Ken Meares investigate Omega XL, the ultimate all-natural solution for joint pain from inflammation.

CSN Mint presents 1776-2026 U.S. Mint coin roll offers honoring America's 250th Anniversary, including the Emerging Liberty Dime, Enduring Liberty Half Dollar, and P&D Quarter Roll Continuity.

Traditional Guatemalan street food; a double hot dog loaded with spiced shredded cabbage, chimichurri and guacamole; a blackened shrimp po' boy.

Hickory-smoked baby back ribs with hot, Memphis-style barbecue sauce; a pair of gooey cheese melt sandwiches; hand-rolled meatballs stuffed inside Italian boules; seasonal unicorn cake fritters.

A grits dish topped with smoked Andouille sausage, caramelized onions and spinach; classic mango jerk chicken and fresh conch salad; Drunken Pig cupcake with beer and cheddar cheese; traditional Banana Split cupcake.

The Cuban cubano, a twist on the classic cubano sandwich; traditional beef asado with crab roe fried rice; sweet bread sandwich stuffed with barbecue.

Chefs are finding cool ways to innovate on the grate; smoked Thanksgiving sandwich; barbecued brisket with Mexican flair; whole hog take on porchetta.

With so many barbecue purists in the world, "Food Paradise" goes off the beaten path.

Southern barbecue on a bun; a Tex-Mex take on a banh; lasagna grilled cheese.

Former MLB baseball players Iván "Pudge" Rodríguez and Kevin Millar highlight unforgettable eats, from brisket nachos to an award-winning rack of ribs.

Roger Mooking counts the best Italian dishes in the U.S.; chefs share authentic recipes and tips for making an Italian feast.

From the paper-thin crusts of New York, to the wood-fired ovens of the West Coast, to the bottomless deep dish of Chicago, Roger presents the top fifteen pizza offerings in the whole country.

Roger Mooking travels across America in search of the 12 best chicken dishes; from frying and baking to grilling, Roger hangs out with chefs as they explore all the best ways to cook wings, pot pies, pizzas and other savory chicken dishes.

Noah Cappe hits one of the biggest state fairs in the U.S. for Texas-sized carnival eats; he visits the State Fair of Louisiana for a new favorite food on a stick; his food tour continues with a hot cheesy float at the Arizona State Fair.

Fork-free and portable foods served on a skewer; Family Dog; Bacon Bomber; Gator Kabobs; Fudge Puppy.

Noah visits central California's Placer County Fair, the home of the World's Largest Funnel Cake; Noah visits the Mississippi Valley Fair in Davenport, Iowa, for deep-fried peaches and ice cream and a Walking Fish Taco.

Host Noah Cappe travels to festivals and fairs across the country in search of frankly delicious dogs; a crab dip smothered dog in Maryland; a cheesy, spicy chile relleno dog in California; dessert dogs covered in whipped cream and chocolate.

Andrew Zimmern shares the best of Oklahoma City; prime T-bone steaks, chicken fried steaks and burger patties mashed with a heaping helping of onions; the local chili is loaded with beef; beef bone-infused broth used to make pho.

Andrew Zimmern visits the Hamptons in New York, diving into sizzling seafood masterworks, such as delectable surf and turf, buttery lobster rolls, clam chowder, and smoked bluefish pate.

Andrew highlights the iconic British dishes and ethnically diverse foods that have put London on the culinary map, from humble shepherd's pie and posh beef Wellington to sizzling seekh kebabs and smoky Jamaican jerk chicken.

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.

Andrew discovers the French and German cuisine of Alsace, France; bursting with rustic flavors and made from farm-fresh local ingredients, the region's specialties range from choucroute garnie to world-renowned foie gras.

Andrew explores the Southern-influenced food scene of Raleigh, Durham and Chapel Hill.

Michael Symon meets the who's-who list of BBQ legends in the heart of Queens, New York, at the Pig Beach BBQ Benefit; thirty renowned pitmasters gather to compete, and Michael learns all their inspiring stories, techniques and signature creations.

Michael Symon assembles his dream team to take on over 150 teams at the most prestigious barbecue cook off: the Memphis in May World Championship Barbecue Cooking Contest.

Beef brisket is a Texas barbecue staple, and salt and smoke are the main ingredients because it's all about letting the meat speak for itself; Michael Symon heads to Cedar Fest in Texas, where he gets into what makes the best brisket.

Ribs are the primary meat of choice when it comes to backyard barbecues, and in competition, they're one of the hardest meats to consistently get right; in Olathe, Kan., Michael Symon gets to the bottom of how pitmasters make their unrivaled ribs.

Michael Symon meets the who's-who list of BBQ legends in the heart of Queens, New York, at the Pig Beach BBQ Benefit; thirty renowned pitmasters gather to compete, and Michael learns all their inspiring stories, techniques and signature creations.