TV Schedule for The Cooking Channel HD
Wednesday, May 22nd TV listings for The Cooking Channel HD
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Carnival Eats Asian Sensations
Host Noah Cappe looks east for inspiration as he explores Asian flavors on the fairgrounds. From classic foods like Shrimp Fried Rice Balls and the Spicy Kaprao Burger, to mashups like the Ube Funnel Cake and the Koagie Dog.
Carnival Eats Stanislaus County Fair; Texas Crab Fest
Noah takes on Lobster Fries and jumps for Grasshopper Fried Pie in Texas.
Yum and Yummer Tastes of Texas
Eddie Jackson discovers the best food that Texas has to offer; featuring chili, barbecue and flavors from south of the border.
Yum and Yummer Childhood Favorites
Eddie Jackson revisits some childhood favorite dishes.
Good Eats: Reloaded Fungal Gourmet: The Reload
Alton Brown reloads this episode from 2000 with new recipes for mushroom stroganoff and pickled mushrooms.
Good Eats: Reloaded Pressure: The Reload
Alton Brown reloads this original pressure-cooker episode with a new broth and his take on the Vietnamese classic, pho.
Carnival Eats All American Eats
Margaret's Soul Food Fried Chicken; Big Daddy's BBQ Ribs; fried green tomatoes; lobster rolls; apple pie fries.
Carnival Eats Go Nuts for Donuts
Inventive dishes featuring donuts; glazed donut bacon cheeseburger; grilled chicken raspberry donut; donut ice cream sandwiches.
Carnival Eats From Small Town to Farmville
Noah Cappe visits the Nederland Heritage Festival for food and an egg-stravaganza; the Dogwood Festival for an Oh Boy! po'boy sandwich and cocoa bananas.
Carnival Eats Hogs and Dogs
Noah arrives at The Great Frederick Fair in Maryland, where he enjoys the Whole Hog, the Crabby Dog and the Cake-a-Dilla; Noah visits New York's Wyoming County Fair and samples the Monster Veggie Wrap, the Mexita and the Exploding Fireball Taffy.
Bizarre Foods America New Orleans
Bizarre Foods America visits the Big Easy where the food and the culture are a mix of Southern traditions and modern influence. Andrew eats stuffed pig stomach and smoked raccoon served with a side of live jazz.
Bizarre Foods America Lima Peru: Frog Shakes & Fish Sperm
Frog smoothies; giant Amazonian snails; fried guinea pig; octopus.
Bizarre Foods America Cartagena, Colombia: Jungle Rats & Reptiles
Land turtle and shark; land creatures and caiman.
Bizarre Foods America San Francisco Bay: Cricket Cookies & Engineered Eggs
Andrew Zimmern visits San Francisco's Bay Area; Cookies made with crickets; eggs made out of plants; lamb's head soup.
Man Fire Food Backyard BBQ Blowouts
Roger Mooking helps guest chef Jeremy Conner prepare a fish roast; marinated whole red fish and pompano on sugar cane poles; ribs al pastor and fry tilapia.
Man Fire Food Red-Hot Roasts
Roger visits two caterers in the South who specialize in live-fire cookouts; Argentinian grill master Mariano Cebrián in Chattanooga, Tenn.; Roger meets Chef Kristian Niemi of Honey River Catering in Columbia, S.C.
Man Fire Food Hawaiian Heat & Texas Meat
Roger heads to Hawaii, where chef Lee Anne Wong fires up a custom-made stainless steel shelving unit; In Bellaire, Texas, Roger steps into the smoke at Blood Bros. BBQ, where brothers Robin and Terry Wong cook up creative barbecue.
Man Fire Food Old School, New School
Carolina-style barbecue is all about pork and Rodney Scott is the whole hog boss; Roger checks out Rodney's impressive new pit room where whole hogs get cooked low and slow; Rodney hits the hogs with his secret.
Fire Masters A Fire-ocious Battle
The three competing Executive Chefs are lit up and ready to grill in the Wildfire Round; one chef gets juiced in the Crossfire Round and judges Nicole Gomes, Sarah Grueneberg and Amy Mills sit down to a fancy, flame-kissed feast.
Fire Masters Smoke, Spice and Everything Nice
In the Feast of Fire, the competing chefs try to keep calm and curry on.
Fire Masters Opa! on Open Fire
An international-inspired dish sees one chef's dream go up in flames; Crossfire Round offers a chance to ketchup; judges Andy Husbands, Eddie Jackson and Andrea Nicholson enjoy Greek feasts.
Fire Masters A Love-Heat Relationship
The competition is fiery and fierce in the wildfire round as the chefs must re-imagine pantry staples for a shot at a spot in the final round; the Feast of Fire celebrates the flavors of a Hawaiian luau.
The Best Thing I Ever Ate Small Plates, Big Taste
Chef Beau MacMillan dives into some scallops; Roger Mooking heads to Texas for succulent chicken; Molly Yeh reveals the secret to her favorite fried pickles.
The Best Thing I Ever Ate NOLA
Heading to New Orleans for some seriously delicious, world-renownd food; Po' Boys at Johnny's; Drago's amazing oysters; Muffaletta at Domilises; gumbo at Dooky Chase's; pastries at Cafe Beignet.
The Best Thing I Ever Ate Dipped
Andrew Zimmern dives into a sensational hot pot in Las Vegas, while Alex Guarnaschelli dunks and devours the original French dip in Los Angeles; Brad Miller lights up his taste buds with an explosively dynamite crab dip.
The Best Thing I Ever Ate On the Waterfront
Anne Burrell compliments the sights with a meaty pasta from Cecconi's Dumbo; Jeff Mauro treats himself to a delectable roast chicken from Chicago's River Roast; Duff Goldman enjoys a view of paradise with a fried lobster platter.
Man Fire Food Raising the Heat
In Fort Worth, Texas, chef and restaurateur Lou Lambert invites Roger to his ranch to slow-roast whole hogs over oak coals in a massive, custom-built metal rig; dessert is a sweet treat inspired by Lou's chuck wagon cooking days.
Man Fire Food Smoking and Spit-Roasting in Texas
Roger is in Austin and helps Banger's Sausage House and Beer Garden pitmaster Ted Prater season a whole hog and smoke it for 10 hours for Carolina-style sandwiches; Roger and Pieter Sypesteyn stuff a wild hog.
The Zimmern List Memphis
Andrew visits Memphis, Tenn., where he makes stops at some of its most beloved barbecue joints; he drops by one of America's most iconic soul food restaurants and visits a joint where Italian and Southern comfort food are combined.
The Zimmern List Miami
Andrew travels to Miami, where the food scene fuses new ideas with old classics; from sizzling Cuban dishes to Peruvian bites with a glitzy Miami twist, Andrew immerses himself in the bold and mouthwatering flavors of Latin America.
The Best Thing I Ever Ate Small Plates, Big Taste
Chef Beau MacMillan dives into some scallops; Roger Mooking heads to Texas for succulent chicken; Molly Yeh reveals the secret to her favorite fried pickles.
The Best Thing I Ever Ate NOLA
Heading to New Orleans for some seriously delicious, world-renownd food; Po' Boys at Johnny's; Drago's amazing oysters; Muffaletta at Domilises; gumbo at Dooky Chase's; pastries at Cafe Beignet.
The Best Thing I Ever Ate Dipped
Andrew Zimmern dives into a sensational hot pot in Las Vegas, while Alex Guarnaschelli dunks and devours the original French dip in Los Angeles; Brad Miller lights up his taste buds with an explosively dynamite crab dip.
The Best Thing I Ever Ate On the Waterfront
Anne Burrell compliments the sights with a meaty pasta from Cecconi's Dumbo; Jeff Mauro treats himself to a delectable roast chicken from Chicago's River Roast; Duff Goldman enjoys a view of paradise with a fried lobster platter.
Man Fire Food Raising the Heat
In Fort Worth, Texas, chef and restaurateur Lou Lambert invites Roger to his ranch to slow-roast whole hogs over oak coals in a massive, custom-built metal rig; dessert is a sweet treat inspired by Lou's chuck wagon cooking days.
Man Fire Food Smoking and Spit-Roasting in Texas
Roger is in Austin and helps Banger's Sausage House and Beer Garden pitmaster Ted Prater season a whole hog and smoke it for 10 hours for Carolina-style sandwiches; Roger and Pieter Sypesteyn stuff a wild hog.
The Zimmern List Memphis
Andrew visits Memphis, Tenn., where he makes stops at some of its most beloved barbecue joints; he drops by one of America's most iconic soul food restaurants and visits a joint where Italian and Southern comfort food are combined.
The Zimmern List Miami
Andrew travels to Miami, where the food scene fuses new ideas with old classics; from sizzling Cuban dishes to Peruvian bites with a glitzy Miami twist, Andrew immerses himself in the bold and mouthwatering flavors of Latin America.
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