TV Schedule for The Cooking Channel

Carnival Eats State Fair Meadowlands; Gardendale Magnolia Festival

Freak show of food; sweet potato pie ice cream.

Carnival Eats California State Fair; North East Fair

Lobster corn dog in California; deep fried peanut butter and banana sandwich in Pennsylvania.

Carnival Eats The French Toast Connection

Noah tries the French Toast Bacon Bombs and Maui Cowboy Burger at the San Diego County Fair; Noah visits La Porte County Fair in Indiana for the Port Belly Reuben, Deep Fried Lobster Mac & Cheese and Creampuff Jimmy's original Giant Cream Puffs.

Carnival Eats The Corn Identity

Noah starts the day with breakfast nachos at the Ft. Worth Stock Show and Rodeo in Texas, visits the North Florida Fair in Tallahassee for street corn fritters and stops by the Riverside County Fair in Indio, Calif., for a colorful frozen treat.

Carnival Eats Some Like It Hot Dog

Noah Cappe dines on the magically fun Carnival in a Cup at the Fourth Avenue Street Fair in Tucson, Ariz.; Noah tests his strength against the macho nacho grilled cheese at the South Florida Fair and the OC devil dog at Winter Fest OC in California.

Carnival Eats Starship Scoopers

Noah Cappe tackles the scooperbowl sundae at the Riverside County Fair and Date Festival in Indio, Calif.; he visits the Houston Livestock Show and Rodeo for the on-Pho-gettable burger and dines on royal treats at the Medieval Fair of Norman, Okla.

Bizarre Foods America Seattle

Andrew visits Seattle, where the food scene can be high-tech or ruggedly simple. He's an eyewitness to how complicated gadgets create brand-new tastes, and he visits an all-natural farm to eat cow placenta.

Bizarre Foods America The Ozarks

Andrew Zimmern makes a trip to the Ozarks where people are still living off the land and making the most of it by combining old traditions with new techniques.

Bizarre Foods America St. Louis: Pig Snouts & Paddlefish

Brain sandwiches and crispy pig snouts; pig heart pastrami; dessert made with organ meats and caramel sauce.

Bizarre Foods America Rhode Island: Chowing Gaggers & Stuffies

Andrew visits Rhode Island where old traditions meet the experimental to create clam cakes and monkfish liver mousse.

Man Fire Food Meat Me in Texas

Chef Roger Mooking meets pit master Levi Goode at Armadillo Palace in Houston and roasts a 250-pound side of beef; at Cured in San Antonio, Roger and owner Steve McHugh slow-roast a 230-pound hog in a large outdoor cinder block pit.

Man Fire Food Insane Inventions

Roger Mooking heads just outside Death Valley to cook on a true, fire-breathing barbecue pit; Roger lands in Kansas City, Mo., for a test flight in Swine Flew, an airplane converted by two mechanics into a fully functioning barbecue grill.

Man Fire Food Coast to Coast Cookout

Wine barrels are transformed into smokers in Seattle for a summertime feast.

Man Fire Food Playing With Fire in New England

Cooking on a German Schwenker Grill with Paula Marcoux; Brookside Barn and Farm in Uxbridge, Mass. for do-it-yourself pig roasts.

Food Paradise At the Drive-In

Diners are pulling up for a taste of Americana and a sidecar of nostalgia at these drive-ins across the country; crispy, juicy fried chicken; hearty chili cheese fries; zesty taco burgers; deep-fried hot dogs.

Food Paradise Seafood -- Eat Food!

Seafood dishes that are making waves with fresh seafood, sandwiches and chowder gravy.

Food Paradise Secret Menus

Looking at secret menu must-haves.

Kids Baking Championship Bake to School: Spelling Bee Buzz

Valerie Bertinelli and Duff Goldman bring the fun and stakes of a spelling bee into the kitchen by asking the remaining seven kid bakers to make spelling bee word tarts with assigned words on top.

Kids Baking Championship Bake to School: Lunch Bell

Valerie Bertinelli and Duff Goldman assign each kid baker a different lunch menu with items they must imposterize and serve up on a classic cafeteria tray.

Kids Baking Championship Bake to School: Library Visit

For this challenge, Valerie Bertinelli and Duff Goldman are honoring the school library by asking the young bakers to create book desserts; they can make any dessert, as long as it's decorated to look like a book.

Kids Baking Championship Bake to School: Spirit Day

Valerie Bertinelli and Duff Goldman challenge the kid bakers to make tie-dyed doughnuts and ice cream with two different flavored swirls.

Kids Baking Championship Bake to School: Science Fair

Valerie Bertinelli and Duff Goldman challenge the final three bakers to make science fair volcano cakes that are delicious but also erupt like a real volcano.

Kids Baking Championship Bake to School: Lunch Bell

Valerie Bertinelli and Duff Goldman assign each kid baker a different lunch menu with items they must imposterize and serve up on a classic cafeteria tray.

Kids Baking Championship Bake to School: Library Visit

For this challenge, Valerie Bertinelli and Duff Goldman are honoring the school library by asking the young bakers to create book desserts; they can make any dessert, as long as it's decorated to look like a book.

Kids Baking Championship Bake to School: Spirit Day

Valerie Bertinelli and Duff Goldman challenge the kid bakers to make tie-dyed doughnuts and ice cream with two different flavored swirls.

Kids Baking Championship Bake to School: Science Fair

Valerie Bertinelli and Duff Goldman challenge the final three bakers to make science fair volcano cakes that are delicious but also erupt like a real volcano.

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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 Best Thing I Ever Ate Holiday Delights

Brad Miller finds the Yuletide spirit with his favorite holiday steak; Andrew Zimmern delivers a dim sum favorite; Geoffrey Zakarian stops by with a sack full of goodies from Sift Bake Shop in Mystic, Conn.

Adam Richman Eats Britain Melton Mowbray Pork Pie

Adam travels to Melton Mowbray for a famous pork pie, some traditional sweets, a chicken curry at an award-winning restaurant and a mac and cheese doughnut from a village eatery.

Adam Richman Eats Britain Tattie Scone

Adam tries a tattie scone in Scone, tastes Scotland's national dish, haggis, neeps and tatties, and some sweet shortbread.