TV Schedule for The Cooking Channel

Carnival Eats Six Degrees of Bacon

Noah Cappe goes hog-wild with fantastic porky delights made by amazing carnival cooks; whether it's grilled, smoked or even incorporated into dessert, it's time to pig out.

Carnival Eats Twisted Creations

These fairground vendors have combined two iconic treats into one revolutionary new midway masterpiece.

Carnival Eats Portland Rose Festival & Got to Be NC Fair

Beef tongue tacos in Portland; donut Sloppy Joe in North Carolina.

Carnival Eats Indiana State Fair; Old Canal Days

The Indiana State Fair serves up fair foods including a colossal grilled cheese sandwich and YaYa's tomato balls; Noah samples fare from Old Canal Days in Lockport, Ill. including loaded potato bites and a Chicago-style pizza pie.

Carnival Eats Canadian National Exhibition; Prairiefest

Thanksgiving Waffle in Toronto at the Canadian National Exhibition; Korean Kimchi Dog at Prairiefest in Illinois.

Carnival Eats Latin Fiesta

Noah Cappe travels coast to coast sampling the best carnival creations inspired by the cuisine of Latin America; this fiesta of food features both classic and crazy carnival treats, from Tex-Mex to traditional.

Man's Greatest Food Comfort

12 of the best comfort foods served in restaurants across America; learning everything there is to know about making macaroni and cheese, spaghetti and meatballs, pork chops and gravy, chicken and waffles, chili and more.

Man's Greatest Food Hidden Treasures

Roger Mooking travels the U.S. to find classics with a twist and unexpectedly delicious pairings; he visits the chefs in their own kitchens to find out how they create these surprising and mouthwatering dishes.

Man's Greatest Food Coastal Cuisine

Roger Mooking showcases some of the best of coastal cuisine in a top 15 countdown of the most delicious dishes inspired by America's oceans, lakes and rivers. There are wasabi salmon burgers in Alaska, crab cakes by the Chesapeake Bay and more.

Man's Greatest Food Killer Combos

Roger Mooking explores the foods that are just too good together to be kept apart, showcasing 15 culinary combinations, like root beer floats and spaghetti and meatballs, that make mouths water and hearts race.

The Best Thing I Ever Ate Voted Most Popular

Sharing seven popular go-to dishes from restaurants across the country; Jason Smith visits an ice cream shop; Bobby Flay reveals his secret neighborhood joint; Beau MacMillan shares his favorite salad; Katie Lee admits her love for a grilled pizza.

The Best Thing I Ever Ate Let's Do Lunch

An over-the-top pistachio chicken salad creation in Austin, Texas; finger-licking good ribs; Martha Stewart's lunchtime special in New York.

The Best Thing I Ever Ate Better with Booze

Alex Guarnaschelli guzzles down beer-battered cheese curds in Chicago while Jason Smith devours boozy bourbon balls in Kentucky; in Wisconsin, Elena Besser proclaims her love for chicken Parmesan with vodka sauce.

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.

Man Fire Food Meat in Full Swing

Roger Mooking meets up with a few culinary titans in Tennessee who are swinging for the fences with outrageous rigs; meat, fish and vegetables are hung at varying heights around a metal cylinder filled with hot coals.

Man Fire Food Where There's Smoke

At Bin Tapas Bar in San Antonio, Texas, Roger and Chef Jason Dady cook paella flavored with Thai ingredients and cooked over a wood burning fire; they also grill up chicken and eggplant marinated in lemongrass, ginger, Thai chilis and fresh herbs.

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 Sizzling Steaks

Roger goes to work lighting burn barrels for metal pits at Perini Ranch Steakhouse for owner Tom Perini; owner of Pitchfork Fondue Western Cookout, Matt David, invites Roger for steaks skewered onto pitchforks and deep-fried in cauldrons.