TV Schedule for The Cooking Channel HD

Symon's Suppers One Pot Wonders

Pot roast; negroni; ground polenta.

Symon's Suppers Burgers 'n' Shakes

Symon meets with Bobby Flay to share milkshake and burger recipes.

Burgers, Brew & 'Que Sweet and Smokey

In Cleveland, classic sweets are combined to make a dessert burger; in Brooklyn, an old school Jewish deli blended with traditional Canadian-style dirty fries; in Nashville, creamy mac and cheese and pulled pork.

Burgers, Brew & 'Que Hot, Charred and Crispy

Haylie Duff visits one of his most treasured New Orleans spots, serving crunchy po' boys and spicy barbecue shrimp; in Kansas City, Mo., Michael meets a team that smokes some of the best burnt ends around.

Burgers, Brew & 'Que Triple Meat Trifecta

A triple meat-stacked sandwich with smoked pork belly, bologna and chicken liver pate; deep-fried soft-shell crab patty; jumbo, spicy, fried chicken wings zing with a Szechuan peppercorn sauce in Seattle.

Burgers, Brew & 'Que Bacon Behemoths

A traditional Rhode Island hot wiener in a crepe topped with chili; a steak patty topped with Chinese char siu slaw and nestled inside a soft steamed bao bun; cold-smoked baby back ribs on a bed of flaming hay; an 18-ounce bacon steak.

Carnival Eats The Big Chili

At the Meriden Daffodil Festival in Connecticut, Noah Cappe samples Italian American family recipes turned carnival fair; he takes in the seafood scene at the Washington State Spring Fair and some rocky road-ified fries at the Four States Fair.

Carnival Eats How the West Was Yum

At the Kansas State Fair; chicken wings get a fair-friendly treatment at the Oklahoma State Fair.

Carnival Eats Point Break-fast

Noah starts the day at the Shasta District Fair in Anderson, Calif. by devouring Southern-style Biscuits 'n' Gravy Breakfast and a Cowboy Funnel Cake; he visits the National Balloon Classic in Iowa for an Iowa-only pizza.

Carnival Eats Munchies on the Go

The fairground wasn't made for forks and knives, so Noah Cappe is checking out the fork-free favorites and the hand-held carnival treats that keep people coming back.

Man v. Food Portland, Maine

Casey Webb's edible expedition takes him to Portland, Maine, for a lobster-topped cheeseburger and a potato-donut-cannoli mashup; the Taco Gigante Challenge: a footlong hard taco packed with ground beef, chicken and carnitas.

Man v. Food Mystic, Connecticut

Casey treks to Mystic, Conn. for a bonkers burger; crazy coastal feast and food with a ridiculously massive sundae in Mel's Downtown Creamery's Big Kahuna Challenge; 30-day dry-aged burgers.

Man v. Food San Francisco, California

A sandwich mashup of fried chicken and pulled pork; a porchetta sandwich from a roaming rotisserie food truck; a 49-ounce porterhouse steak and sizable side in the Gold Rush-inspired 49er Club Steak Challenge.

Man v. Food San Jose, California

Casey Webb's tries a falafel sandwich before he tackles the Monte Cristo Reeto with turkey, ham, bacon and Swiss cheese wrapped in a tortilla; the Bay Area's biggest bowls of ramen in the Masumo Challenge.

Man v. Food Alaska

Casey Webb cracks into crab legs fit for a king at Slippery Salmon Bar and Grill in Anchorage; reindeer meatloaf at Denali BrewPub; the mountainous, double-decker Seward's Folly caribou burger challenge at West Rib Pub and Grill.

Man v. Food Manchester, New Hampshire

Casey Webb's tasty travels bring him to Manchester, New Hampshire for an epic portion of barbecue that's served on a shovel at KC's Rib Shack; the deluxe cheeseburger mac; a ghost pepper-infused inferno burger challenge.

Man v. Food Santa Fe, New Mexico

A sopapilla stuffed with carne asada; game-changing ice cream flavored with the local delicacy, green chiles; Casey Webb ends up in a challenge with three hubcap-sized pancakes weighing in at four pounds total.

Man v. Food Providence, Rhode Island

Casey Webb starts with a decadent brioche doughnut that's topped with brunch all-stars and then heads for the sea to dig oysters for a fresh feast; Finally, he faces three 24-ounce milkshakes at a creamery that has been dishing treats since 1928.

Bizarre Foods: Delicious Destinations Chesapeake Bay

Andrew Zimmern digs into the not-to-be-missed unique and exotic foods that define Chesapeake Bay.

Bizarre Foods: Delicious Destinations Boston: A Second Bite

Andrew Zimmern digs into the not-to-be-missed unique and exotic foods that define a location, exploring where they came from, how they are prepared, and the right way to eat them.

Bizarre Foods: Delicious Destinations Tuscany

Andrew highlights Tuscan specialties like small-batch extra virgin olive oil, spicy fish stew served over crusty bread, chickpea pancakes and whole fish simmered quickly in spicy tomato sauce.

Bizarre Foods: Delicious Destinations Genoa

Andrew looks at the inventive and time-honored eats of Genoa, Italy, home to big-league favorites like peasant-created seafood salad, pesto with pasta, and crispy, decadent flatbread.

Bizarre Foods: Delicious Destinations Emilia-Romagna

Andrew explores the region of Emilia-Romagna, Italy, discovering ancient recipes and culinary classics including mortadella sausage, parmigiano reggiano and tortellini in broth.

Bizarre Foods: Delicious Destinations Guayaquil

Andrew introduces the coastal cuisine of Guayaquil, Ecuador; bright flavors and local ingredients define Guayaquil's gastronomy; Andrew tries everything from red mangrove crab to a plantain dumpling studded with crispy bits of pork.

Bizarre Foods With Andrew Zimmern Guatemala: Balls, Brains & Bull's Eyes

Fresh bull testicle ceviche and possum Sunday dinner in Guatemala where ancient flavors are still alive.

Bizarre Foods With Andrew Zimmern Jerusalem: Kugel, Couscous and Kunafa

Andrew travels to Jerusalem for tastes older than the city itself; he tries cow udder, veal brain, turkey balls and mullet roe.

Bizarre Foods: Delicious Destinations Cape Cod

Andrew Zimmern highlights coastal cuisine in Cape Cod, Mass.; from fried clams and fresh-caught cod to clambakes and cranberry bog ice cream, the Massachusetts peninsula's culinary scene is cause for summertime celebration.

Bizarre Foods: Delicious Destinations Alsace

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

The Zimmern List New Orleans

Andrew visits New Orleans to indulge in all the tastes the city has to offer; he starts at the country's oldest, continually-run family restaurant in the French Quarter before heading out of town for the best po' boy sandwich.

The Zimmern List Seattle

Andrew travels to Seattle, a city with a spirit of invention when it comes to dining out; he visits the International District for a bite at Seattle's oldest sushi restaurant, then he ends the trip with the essential clams and chowder meal.

Bizarre Foods: Delicious Destinations Emilia-Romagna

Andrew explores the region of Emilia-Romagna, Italy, discovering ancient recipes and culinary classics including mortadella sausage, parmigiano reggiano and tortellini in broth.

Bizarre Foods: Delicious Destinations Guayaquil

Andrew introduces the coastal cuisine of Guayaquil, Ecuador; bright flavors and local ingredients define Guayaquil's gastronomy; Andrew tries everything from red mangrove crab to a plantain dumpling studded with crispy bits of pork.

Bizarre Foods With Andrew Zimmern Guatemala: Balls, Brains & Bull's Eyes

Fresh bull testicle ceviche and possum Sunday dinner in Guatemala where ancient flavors are still alive.

Bizarre Foods With Andrew Zimmern Jerusalem: Kugel, Couscous and Kunafa

Andrew travels to Jerusalem for tastes older than the city itself; he tries cow udder, veal brain, turkey balls and mullet roe.

Bizarre Foods: Delicious Destinations Cape Cod

Andrew Zimmern highlights coastal cuisine in Cape Cod, Mass.; from fried clams and fresh-caught cod to clambakes and cranberry bog ice cream, the Massachusetts peninsula's culinary scene is cause for summertime celebration.

Bizarre Foods: Delicious Destinations Alsace

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

The Zimmern List New Orleans

Andrew visits New Orleans to indulge in all the tastes the city has to offer; he starts at the country's oldest, continually-run family restaurant in the French Quarter before heading out of town for the best po' boy sandwich.

The Zimmern List Seattle

Andrew travels to Seattle, a city with a spirit of invention when it comes to dining out; he visits the International District for a bite at Seattle's oldest sushi restaurant, then he ends the trip with the essential clams and chowder meal.

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The Best Thing I Ever Ate Picture Perfect

Carla Hall shows off beautiful beets from Michigan; Molly Yeh reveals the surprise inside the ultimate breakfast muffin; Aaron Sanchez shares his warm cookies and milk; Alton Brown talks about his favorite dish at Destroyer in Los Angeles.

The Best Thing I Ever Ate Brilliantly Baked

Martha Stewart shows off a beautifully perfect brioche in New York City; Alex Guarnaschelli's favorite lemon bars; Tregaye Fraser has a new take on an old classic in Atlanta.

Bizarre Foods America Wisconsin

Science behind what makes milk taste better; a traditional Serbian casserole made with lamb organs; emu testicles.

Bizarre Foods America Boston

Andrew visits Boston to prove that a traditional city can be a breeding ground for new food trends. He meets a group of Harvard scientists, and a Cambodian family that injects new food traditions into a Boston suburb.