TV Schedule for The Cooking Channel HD
Monday, February 2nd TV listings for The Cooking Channel HD
Kelsey's Essentials Easy as Pie
Banana caramel cream pie; fresh peach and cream pie.
Kelsey's Essentials Quick Breads
Crusty buttery pull-apart rolls; sweet pecan cinnamon rolls drizzled with a gooey glaze; fresh lemon blueberry muffins; a flaky bacon, cheddar and chive biscuit.
Kelsey's Essentials Knife Skills
A perfectly chopped cobb salad topped with roquefort dressing; a fragrant French onion soup; a shortcake filled with sweet, delicate strawberries.
Kelsey's Essentials Eggs
A flavorful frittata made with red bliss potatoes, basil, tomatoes and cheese; poached eggs with bacon in a savory, frisee salad; a luscious lemon curdtart topped with fresh berries.
Good Eats: Reloaded Steak Your Claim: The Reload
Alton Brown reloads his classic steak show with an entirely new recipe for a reverse-seared ribeye steak; thermometer basics; how to cure a cast-iron skillet; pre-salting meat.
Good Eats: Reloaded The Dough Also Rises: The Reload
Alton Brown reloads a classic biscuit show featuring his grandmother, with an entirely new take on the classic quick bread; lard and sifting; bo-nuts.
Good Eats: Reloaded Use Your Noodle: The Reload
Alton Brown reloads this early episode with new science on cold-water pasta cooking; recipe for cacio a pepe.
Good Eats: Reloaded For Whom the Cheese Melts: The Reload
Alton Brown reloads his classic fondue show with some cheesy science and a completely new recipe, because he really didn't like the first one that much anyway; The Lady of the Refrigerator returns and boy, is she mad.
Good Eats: Reloaded A Grind Is a Terrible Thing to Waste: The Reload
Alton Brown reloads this classic episode with a surprising new cheeseburger procedure and the lost ground meat dish the food censors nixed back in 1999.
Good Eats: Reloaded I Pie: The Reload
Alton Brown reloads this episode on lemon meringue pie with a new crust, a new filling and a new meringue.
Unwrapped 2.0 Freaky Flavors
Alfonso discovers surprises in Upton's Naturals Bacon Seitan and Smoked Nib Brittle from Olive and Sinclair; the tart Trolli Sour Brite Crawlers give a little bite; spinning the Jelly Belly BeanBoozled wheel for a serious flavor surprise.
Unwrapped 2.0 Tongue Twister
Alfonso tries Warheads Extreme Sour Hard Candy; sees how Frank's RedHot gets its heat; takes a peek at a dynamite mole sauce from Rico Chicken Tamales; Bissinger's Apple Ghost Chili Salt Caramels.
Unwrapped 2.0 It's a Rainbow
Alfonso discovers how RW Garcia make their tortilla chips so vibrantly red; visiting Amy's Kitchen for their Thai Red Curry Bowl; sampling Caroline's Cakes' Over the Rainbow Cake; how Jelly Belly creates rainforest animal-shaped fruit snacks.
Unwrapped 2.0 Fruits and Veggies
Pears in hard cider; carrot cookies; crunchy sweet potato fries; chile relleno gets signature flavors from fruits and vegetables.
Unwrapped 2.0 Inside Job
Alfonso discovers how the filling is added to Parla chicken and spinach ravioli; he gets the lowdown on Lovely Candy Company's Superfruit Chews and finds out what's in a Colt's Bolt; how cheddar cheese gets fired up at Sweetwater Valley Farm.
Unwrapped 2.0 Sweet Sensations
Alfonso checks out treats like the iconic Sugar Daddy, colorful Warheads Chewy Cubes, and the luscious Milk Chocolate with Caramel Squares from Ghirardelli; Alfonso watches Mrs. Freshley's Peanut Butter Swiss Rolls get their signature swirl.
Bizarre Foods America San Diego
From wild vegetables to wild animals, Andrew gets a taste of the unexpected when he visits San Diego.
Bizarre Foods America Virginia, Cicadas & Cownose Rays
Andrew Zimmern finds out that in Virginia, people aren't afraid to shake up tradition when it comes to food.
Bizarre Foods America Alaskan Wilderness: Moose Fat & Muskrat
Andrew Zimmern heads into the remote area of Chistochina in Alaska's Copper River Valley; Moose Head Soup.
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.
Bizarre Foods America Dallas: Red Meat & Rattlesnakes
Andrew visits Dallas, Texas; Cow head roasted underground; chicken feet and water bugs; goat meat stew.
Bizarre Foods America New Mexico
Zimmern explores the many layers of flavors from the past and present that can be found in this southwestern state.
The Best Thing I Ever Ate Let's Do Lunch
An over-the-top pistachio chicken salad creation in Austin, Texas; finger-lickin' good ribs; Martha Stewart's lunchtime special in New York.
The Best Thing I Ever Ate Desert Island Dish
Duff Goldman and his donut from Baltimore; Alex Guarnaschelli brings along her must have paella from Chicago; what dessert Wolfgang Puck chooses above all others; recommendations from Monti Carlo, Dan Langan, Simon Majumdar, and Katie Pix.
The Best Thing I Ever Ate Key Ingredient
Alton Brown reveals the surprise ingredient that goes into the best cinnamon roll; Alex Guarnaschelli loves sourdough bread made with pickle juice; Monti Carlo heads to New Orleans for the most unique, irresistible oysters.
The Best Thing I Ever Ate More Than I Can Count!
Andrew Zimmern raves about the infamous barbecue chicken from Miss Myra's Pit Bar-B-Que in Birmingham, Ala.; Aarti Sequeira can't stop ordering handmade ice cream; jumbo lump crab cakes.
The Zimmern List San Francisco
Andrew heads to San Francisco, a wonderland for those who love food; he samples fresh produce at a farmers' market, shares a secret hot spot in the Tenderloin District and enjoys fresh crab and shrimp salad at Swan Oyster Depot.
The Zimmern List Las Vegas
Andrew travels to Las Vegas, once a culinary wasteland that is now home to high-end restaurants and a new food movement; Andrew ventures off the Strip for Korean barbecue and hot pot, then digs in to a classic Hawaiian dish.
Yum and Yummer Amped for Apps
There's no better way to start a meal than with a delicious appetizer, and Eddie Jackson finds the perfect lineup of apps; with unique nachos, delicious dips and new twists on classic dishes, there's no limit to the options for appetizers.
Yum and Yummer Go Nuts for Donuts
Breakfast isn't the only time to enjoy a delicious doughnut; Eddie Jackson runs through a full day of sweet, savory and surprising doughnuts for every meal.
The Best Thing I Ever Ate Let's Do Lunch
An over-the-top pistachio chicken salad creation in Austin, Texas; finger-lickin' good ribs; Martha Stewart's lunchtime special in New York.
The Best Thing I Ever Ate Desert Island Dish
Duff Goldman and his donut from Baltimore; Alex Guarnaschelli brings along her must have paella from Chicago; what dessert Wolfgang Puck chooses above all others; recommendations from Monti Carlo, Dan Langan, Simon Majumdar, and Katie Pix.
The Best Thing I Ever Ate Key Ingredient
Alton Brown reveals the surprise ingredient that goes into the best cinnamon roll; Alex Guarnaschelli loves sourdough bread made with pickle juice; Monti Carlo heads to New Orleans for the most unique, irresistible oysters.
The Best Thing I Ever Ate More Than I Can Count!
Andrew Zimmern raves about the infamous barbecue chicken from Miss Myra's Pit Bar-B-Que in Birmingham, Ala.; Aarti Sequeira can't stop ordering handmade ice cream; jumbo lump crab cakes.
The Zimmern List San Francisco
Andrew heads to San Francisco, a wonderland for those who love food; he samples fresh produce at a farmers' market, shares a secret hot spot in the Tenderloin District and enjoys fresh crab and shrimp salad at Swan Oyster Depot.
The Zimmern List Las Vegas
Andrew travels to Las Vegas, once a culinary wasteland that is now home to high-end restaurants and a new food movement; Andrew ventures off the Strip for Korean barbecue and hot pot, then digs in to a classic Hawaiian dish.
Yum and Yummer Amped for Apps
There's no better way to start a meal than with a delicious appetizer, and Eddie Jackson finds the perfect lineup of apps; with unique nachos, delicious dips and new twists on classic dishes, there's no limit to the options for appetizers.
Yum and Yummer Go Nuts for Donuts
Breakfast isn't the only time to enjoy a delicious doughnut; Eddie Jackson runs through a full day of sweet, savory and surprising doughnuts for every meal.
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Carnival Eats Million Dollar Baby Cakes
Noah visits the annual Rio Rancho Pork & Brew festival in New Mexico, where he samples a trio of meaty meals before devouring adorable Baby Cakes; Noah visits the Ionia Free Fair in Michigan, where he enjoys The Tator Grenade and Churro S'mores.
Carnival Eats Scone With the Wind
Noah visits the Washington State Fair to sample the Swamp Burger and Redneck Sushi before savoring famous Fisher Scones; Noah visits the Tennessee State Fair for the Tennessee Whiskey Burger, Deep Fried PB and J, and the Candy Floss Burrito.
Carnival Eats A-Frying in Winter
Saint Paul Winter Carnival; the Nordic Waffle Pizza and the super-indulgent Biergarten Cupcake; Lil' Corn Cakes and an ooey-gooey S'Mores Chimney Stack.
Carnival Eats Fully Loaded
BBQ baked potatoes; fries topped with lobster; double Decker colossal grilled cheese; ice cream sundae with funnel cake.
Carnival Eats Brunch Drunk Love
Comedian Noah Cappe seeks out freak show-worthy foods at carnivals and fairgrounds across North America; he tries imaginative midway bites that have made food the new epicenter of carnival delights.
Carnival Eats The Eggs-Files
Noah Cappe ventures to the Brevard Renaissance Fair to sample medieval dishes delicious enough to satiate a giant; he heads to the Taste of Jalicso Festival for a celebration of Mexican heritage and finds the spice at the Coastal Carolina Fair.