TV Schedule for The Cooking Channel
Wednesday, August 27th TV listings for The Cooking Channel
Carnival Eats There's Something About Bloody Mary
Noah Cappe tries new coastal classics at the LA County Fair in Pomona, like the caviar cream cake; Noah sinks his teeth into the bloody mary burger at the Macon County Fair in Illinois and fried maple cookies 'n cream at the Vermont Maple Festival.
Carnival Eats Southern Treats
Host Noah Cappe samples Southern hospitality on fairgrounds across the county; the carnival treats he finds are all infused with a down-home goodness that makes each bite taste like Southern sugar and spice.
Carnival Eats The Waffle Truth
The Circleville Pumpkin Show in Ohio, where pumpkin stars in treats like Pumpkin Chili Dogs and Fall Favorite Taffy; Southern favorites including True Grits and Banana Split Pudding Bites are at the North Carolina State Fair in Raleigh.
Carnival Eats Seoul Dip Sisters
At the California Mid-Winter Fair and Fiesta, Noah samples a Korean twist on a French dip, a Diablo Dog, and the Supreme Samoa doughnut stack; the Henderson, Nev., St. Patrick's Day Festival has Blasted Irish Burgers and gold-infused Leprechaun Mac.
Carnival Eats Brûlée-dy and the Tramp
Noah Cappe heads to the Four States Fair in Texarkana, AR, where even the BBQ-loaded sandwiches are bigger; then, Noah heads back in time to The Viking Experience in North Carolina and gets a little Christmas in the summertime.
Carnival Eats From Strawberry to Silver Dollar
Visiting the Brandywine Strawberry Festival in Pennsylvania for a crab cake/roast beef combo; Silver Dollar Fair in Chico, Calif., to sample the Sinfully Sweet Spicy Cheese Pretzel.
Bizarre Foods America Baltimore And Chesapeake Bay
Beef tongue sandwiches; Korean soul foods that include boiled pig stomach and blood sausage; traditional bay foods like barbecued muskrat and grilled eel.
Andrew Zimmern finds out that there's a lot more than meat and potatoes on the table in Iowa; Pork brains with spring onion kimchi; a stew made from a sheep's head.
Bizarre Foods America Wisconsin
Science behind what makes milk taste better; a traditional Serbian casserole made with lamb organs; emu testicles.
Bizarre Foods America Chicago
A fish dish made with ambergris; charcuterie that includes duck heart pate; a soup that smells like a dead body.
Man Fire Food Cajun Cookouts
Roger travels to Texas and Louisiana for classic Cajun cooking, including red beans and rice, and Cajun pig roast.
Man Fire Food The Salt and the Sea
Ben Jacobsen, owner of Jacobsen Salt Co., takes Roger on a tour of the facility and shows him how to smoke sea salt; Roger meets with chef Carlo Lamagna and helps him stuff a 20-pound halibut, encrust it in salt and roast it over a wood-burning fire.
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 Seafood Feast
Roadside eatery in Connecticut with a 20-foot grill is used to cook lobster and clams.
Man's Greatest Food Super-Sized
The 12 best super-sized dishes; Roger Mooking hangs out with chefs to learn all their secrets for creating ultimate omelets, steaks, sandwiches, seafood platters and more decadent, XXL-sized dishes.
Man's Greatest Food Beef
From traditional Philly cheesesteaks and ribs to juicy steaks and entire steers; learning everything there is to know about each cut of beef; some of the best beef-centric recipes in the country and all of their steer-crazy secrets.
Man's Greatest Food Home Cooking
Roger Mooking cozies up to 15 heartwarming classics, including home-cooked treats, tender meats, savory stews, cheesy pastas, and decadent desserts; Roger scours the United States for all the best treats from childhood.
Chopped Grill Masters Napa: Part 1
The appetizer basket features a sea creature and a pretty, colorful veggie; a ballpark snack throws the chefs a curveball in the entree round; chilies in the dessert basket make the judges happy.
Chopped Grill Masters Napa: Part 2
Baked beans and lamb belly feature in the first round; in the entree round, the grill masters receive a seafood-heavy basket; one of the mystery ingredients in the dessert round shows a tendency to char quickly.
Chopped Grill Masters Napa: Part 3
The first basket holds a tough seafood protein; in the second round, the chefs get the gift of a beautiful rib eye; chocolate trifle and poached pears in the dessert round.
Chopped Grill Masters Napa: Part 4
In the appetizer round, the grill masters face some mushrooms and a strong jam; fish butchery and flavor balancing come into play in the entree round; the chefs' dessert basket contains a yummy cake.
Chopped Grill Masters Napa: Grand Finale
The appetizer round features a porky surprise; the remaining champions must figure out what to do with a surf-and-turf combo; bananas and wine make tricky dessert ingredients.
Chopped Grill Masters Napa: Part 2
Baked beans and lamb belly feature in the first round; in the entree round, the grill masters receive a seafood-heavy basket; one of the mystery ingredients in the dessert round shows a tendency to char quickly.
Chopped Grill Masters Napa: Part 3
The first basket holds a tough seafood protein; in the second round, the chefs get the gift of a beautiful rib eye; chocolate trifle and poached pears in the dessert round.
Chopped Grill Masters Napa: Part 4
In the appetizer round, the grill masters face some mushrooms and a strong jam; fish butchery and flavor balancing come into play in the entree round; the chefs' dessert basket contains a yummy cake.
Chopped Grill Masters Napa: Grand Finale
The appetizer round features a porky surprise; the remaining champions must figure out what to do with a surf-and-turf combo; bananas and wine make tricky dessert ingredients.
An infomercial.
An infomercial.
An infomercial.
The Best Thing I Ever Ate Atlanta
Exploring Atlanta's food, from barbecued rib tips and top-secret burgers to angry mussels; a guide to some of Atlanta's most popular places; Atlanta native Alton Brown takes viewers to some of his favorite spots and divulges locals-only secrets.
The Best Thing I Ever Ate Pasta Perfection
Andrew Zimmern has nothing but praise for a pristine fusilli pasta in New York; Marc Murphy is in love with legendary lasagna in Scottsdale, Ariz., while Geoffrey Zakarian finds perfection in an unbelievable combination of pasta, pears and cheese.
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.