Cooking Channel HD

Roger Mooking searches for the 12 best island eats from lobster, conch and shellfish to low-country boils and key lime pies; he joins chefs in their kitchens to learn everything about putting the country's freshest island treats together.

Roger Mooking showcases 15 of the most delightfully decadent dishes from around America. From bacon brownies to chicken fried lobster, they're the type of savory pleasures and sweet sensations that make everyone long for cheat day.

Roger Mooking showcases fifteen of the most lovingly loaded culinary creations around the country; Cadillac nachos to a stuffed whole hog porchetta; quadruple chocolate cheesecake to a double-decker pizza; massive torta bamba sandwich.

Michael Symon, Guy Fieri and Aaron McCargo Jr.

Divulging the secrets of Vegas cuisine; the double rib eye at SW Steakhouse; the langoustine at L'Atelier Joel Robuchon; drunken noodles from Wazuzu; the Gambler's Special surf and turf at Mr. Lucky's 24/7.

Carla Hall unveils a burger masterpiece; Tregaye Fraser travels to New York to grab the ultimate cheeseburger; Ali Khan showcases a traditional burger; Eddie Jackson's favorite burger is decidedly nontraditional.

Martha Stewart shares a perfect meaty powerhouse in New York; Alex Guarnaschelli uncovers a heavy-hitting pork bun in Minneapolis; Wolfgang Puck reveals where he gets his favorite crispy Asian dish.

Roger goes coast to coast to check out crazy custom contraptions; Roger gets to play with a custom-built meat swing set in West Sacramento, Calif.; Roger and Beau slow-cook a whole hog and vegetables over a 12-foot-long wood fire.

Two Texans display their fierce BBQ talents using their homemade grills and fire pits.

Roger visits the Lone Star State, and visits Grant Pinkerton to sample some one-of-a-kind cuts, including seasoning and barbecuing two whole goats; Roger meets up with chef Andrew Wiseheart, who slow-spins whole seasoned chicken over coals.

At Urban Grub, Roger witnesses as Chef Edgar Pendley fans the flames in a massive 18-foot-tall hearth and hangs a wall of house-made andouille sausages and pork ribs. Whole hog barbecue is the main attraction at Martin's Bar-B-Que Joint.

The top two finalists battle it out in Kitchen Stadium; the judges are Donatella Arpaia, Bobby Flay and Karine Bakhoum.

In an international competition, the Iron Chef Alex Guarnaschelli faces off with Iron Chef UK Judy Joo.

When Chef Cantu and Iron Chef Morimoto last met in Kitchen Stadium, Chef Cantu won by a single point; judges are Donatella Arpaia, David Rocco and Kaley Cuoco.

Iron Chef Geoffrey Zakarian faces off against challenger Dale Talde, the Executive Chef at Talde; the judges for this battle are Anya Fernald, Martin Yan and Judy Joo.

The top two finalists battle it out in Kitchen Stadium; the judges are Donatella Arpaia, Bobby Flay and Karine Bakhoum.

In an international competition, the Iron Chef Alex Guarnaschelli faces off with Iron Chef UK Judy Joo.

When Chef Cantu and Iron Chef Morimoto last met in Kitchen Stadium, Chef Cantu won by a single point; judges are Donatella Arpaia, David Rocco and Kaley Cuoco.

Iron Chef Geoffrey Zakarian faces off against challenger Dale Talde, the Executive Chef at Talde; the judges for this battle are Anya Fernald, Martin Yan and Judy Joo.

In this episode of Cognitive Care TV, senior brain health expert, Memory Doctor Daniel LaPerriere MD, shares his blueprint for keeping your mind sharp and quick as you age with his new Brain Care Program and clinically-tested NeuroQ Memory and Focus.

Paid programming.

Regrow Thicker, Longer, Stronger, Healthier Hair with Keranique!

Paid programming.

Roasted tomato grits & shrimp with sautéed baby mustard greens and bacon confit; streusel topped baked peaches; Hibiscus Tea Sangria.

Fried green tomatoes with shrimp remoulade; French toast topped with bananas foster; coffee milk punch.

Spanish tortilla with chorizo; piquillo peppers and garrotxa cheese; Yucca hash browns with bacon; onion and lime-cilantro mojo.

Southwestern brunch including Texas Eggs Benedict and cast-iron home fries with chiles, cilantro and garlic dressing and pecan pie monkey bread.

Tomato tart drizzled with a fresh herbaceous oil; orange French yogurt cake with a marmalade glaze; home fries cooked in duck fat.

Brunch in trattoria style.

Scott Conant and an updated take on classic potato tots; Jernard Wells devours a delectable dish of salt and pepper calamari in Atlanta; Tregaye Fraser and the Belly Benedict.

Wolfgang Puck admires APL Restaurant in Los Angeles for making a sandwich that's well worth the wait; Antonia Lofaso finds cavatelli truly irresistible; Geoffrey Zakarian shares his love for smoked brisket.

Wolfgang Puck picks a perfect fruit-and-cream pie in Los Angeles; in New York, Anne Burrell dives into a mouthwatering pizza; Kristen Kish warms up with a one-of-a-kind chicken pot pie in Austin, Texas.

Food Network stars reveal their favorite foods, and talk about what's on their plates when they aren't the ones behind the stove.

Indulging in Chicago foods with Gino's deep dish pizza, the pork rinds at Publican, and the classic Chicago Dog at Weiner Circle; enjoying Chicago's white chocolate goodies.

Alton Brown talks up his favorite beef Wellington; Jamika Pessoa melts over buttery biscuits; Beau MacMillan says Tratto's pasta in Phoenix is worth waiting for; Duff Goldman is okay with waiting in line at this special hot chicken joint.

No cookout is complete without some outrageous side dishes and crave-worthy desserts; Roger Mooking is putting the main course aside to honor everything that tops off the best barbecue meals.

Roger Mooking makes a pit stop at The Box Street Social food truck to hang chickens and racks of ribs over a live fire; roasted pumpkins topped with goat cheese and arugula; another food truck with a penchant for central Texas-style 'cue.

Roger Mooking goes hog-wild at two legendary barbecue restaurants located in America's Barbecue Belt; racks of St. Louis-style ribs in custom wood-fired pits; barbecue spaghetti; chopped pork sandwiches and massive ice cream sundaes.

Smokers come in all shapes and sizes; in Grain Valley, mechanic Bill Rousseau transforms a retired Cessna airplane into a smoker.

Custom earthenware bakers; 50-gallon metal-barrel oven.

Barbecue destinations in Charleston, S.C.

Andrew Zimmern tracks down the iconic treasures and hidden delights that make Miami's food scene so special.

Andrew Zimmern finds out that in Virginia, people aren't afraid to shake up tradition when it comes to food.

Land turtle and shark; land creatures and caiman.

Fresh snakehead pulled from the Potomac; pupusas at a Salvadoran restaurant; peanut butter sandwiches made with foie gras.

Andrew Zimmern gets a taste of the vibrant city of Houston. From a tailgating feast featuring buffalo to a blast and cast that nets fresh duck organs and grilled redfish.

Andrew finds that Toronto is a melting pot of edgy eats; Horse heart salami; seal flipper pie; pig's ear.

Casey Webb heads to Cincinnati to see if he can take down an enormous eight-pound, double-crusted pizza in just 30 minutes; along the way, he encounters a beautiful cheeseburger at a 200-year-old bar and a massive tray of Cincy-style chili.

Casey travels to historic Boston for some epic New England eats, including a burger topped with Thanksgiving favorites, a plate-sized serving of prime rib and a 4.5-pound Irish breakfast challenge at Flann O'Brien's Pub.

Casey Webb visits St. Louis, where he tries a 4-pound meatball and cooks barbecue with a blowtorch; Casey tackles a 29-inch New York-style pizza so massive he'll need the help of a partner to take it down.

Casey Webb travels to Burlington, Vt., where he devours a beer-infused bagel feast and a burger with donut buns made in a school bus; Casey participates in the 3.5-pound Chuck Norris challenge at Handy's Lunch.

Gordon Ramsay visits Giuseppe's, a family-run Italian restaurant in Macomb Township, Mich., that has a chaotic atmosphere in the kitchen and a lack of clientele; to spread word about the restaurant, Giuseppe's hosts a bowl-a-thon.

Ramsay goes to Pennsylvania to help the owners of Bella Luna, an Italian restaurant, to salvage their dream.

Ramsay tries to help the owners of Kati Allo in Queens, N.Y., turn things around.

Ramsay travels to The Prohibition Grille in Everett, Wash., to help its inexperienced owner.

Gordon Ramsay visits Giuseppe's, a family-run Italian restaurant in Macomb Township, Mich., that has a chaotic atmosphere in the kitchen and a lack of clientele; to spread word about the restaurant, Giuseppe's hosts a bowl-a-thon.