This simple schedule provides the showtime of upcoming and past programs playing on the network Cooking Channel otherwise known as COOK. The show schedule is provided for up to 3 weeks out and you can view up to 2 weeks of show play history.
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Ali enjoys a day off with creamy grits; crab cake sandwich; seafood-stuffed hushpuppies; Carolina pulled pork dinner.
Ali's search for the best deals in Bozeman, Mont., begins with farm-to-table fresh benedict and summer sausage before trying a made-from-scratch elk burger; Ali discovers a huckleberry bar and sinks his teeth into a bison pepperoni pizza.
Ali visits Grand Rapids and samples a twilight French toast with creamy anglaise sauce; for lunch, Ali enjoys a juicy pork torta de jamon and snacks on spicy Moroccan chicken wings; a double-patty blue cheese-stuffed burger.
Ali starts his day in Des Moines with crisp and cheesy breakfast nachos, then has a roasted chicken lunch with mashed potatoes and onion rings before snacking on a Napoleon and finishes with a dinner of seafood stew.
The best combinations of eggs, gravy, breakfast meat and fried dough that make up the 12 greatest breakfasts in the country.
The 12 tastiest bacon dishes in America; bacon-loving chefs; everything there is to know about pigs and their parts; the chefs' top swine secrets.
From fish tacos and porchetta sandwiches, to shrimp po' boys and turtle sundaes, the 12 best dishes from American food trucks; how the dishes are made.
Roger samples the smoked ribs at Mary's Old Fashioned Pit Bar-B-Que; Roger meets legendary pit master Helen Turner of Helen's Bar-B-Q in Brownsville, Tenn., and helps her cook pork shoulders, pork ribs and a whole stick of bologna.
Roger Mooking travels to North Bend, Ore., and meets up with Don Ivy, Chief of the Coquille Tribe for a traditional tribal feast; in Los Angeles, Roger visits Andy Ricker of Pok Pok La, who divulges the secrets to his famous whole roasted chicken.
Roger Mooking and Charlie Thieriot slow roast a 30-pound porchetta; Roger assists caterers Jaret Foster and Mona Johnson in putting together roasted mussels and a white bean, chorizo and clam stew.
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.
Digging into pit-roasted chicken, blackened catfish, smoked brisket, grilled paella and Santa Maria-style ribs; beefy burgers and tantalizing tacos get kissed with flames.
Taking a deep dive through dynamic dishes that have layers and layers of flavor to dig into, including a deep-fried ice-cream burger, a scary spicy hot dog, a lobster-laden pizza, meaty tortas, and a seven-layer unicorn cake.
Everything old is new again as classic comfort food favorites become unique mashups, like spaghetti grilled cheese, crab Rangoon french fries, barbacoa stroganoff, chicken and waffle doughnuts, and even a meatball burrito.
A burger joint puts heat to its meat with a sauce made from guava and habanero peppers; a Charleston barbecue pit turns low-and-slow brisket into a fiesta of flavors; a Los Angeles restaurant torches everything it touches.
Marc Forgione vs. Andrew Zimmerman.
Chef Martin Graham from Pine Lakes Country Club and Chef Kenny Adams from Wild Wing Golf Course swap kitchens to craft the ultimate three-course country club dining experience with perfectly paired wines.
Casey Webb heads to Portland, Ore., to taste mouthwatering Peruvian chicken, a succulent porchetta sandwich and a two-pound burrito packed with 10 of the spiciest peppers in the world.
Chef Flay vs. Chef Isadori.
Chef Zakarian battles with chef Casanova.
Halloween battle between Chef Marc Forgione and chef Lee Anne Wong.
Chef Morimoto faces against Executive chef Bogle.
Chef Flay vs. Chef Isadori.
Chef Zakarian battles with chef Casanova.
Halloween battle between Chef Marc Forgione and chef Lee Anne Wong.
Chef Morimoto faces against Executive chef Bogle.
Paid programming.
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Connie Craig-Carrol & Founder Ken Meares investigates Omega XL, the ultimate all-natural solution for joint pain from inflammation.
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DraftKings Sportsbook, a top-rated sportsbook app!
Meet the Shark PowerDetect Upright Vacuum with features like DuoClean Detect technology, self-cleaning brush roll and order neutralizing technology, you will be cleaning like a pro in no time!
A pie shop in Brooklyn; an ice cream truck with artisanal ice cream; a bakery filled with treats.
The best asian dishes.
Jane in Montreal's tribute to the city's bagels; pizzas baked in a wood-burning, rotating oven; a Chicago pizza shop with only three pizzas; Neapolitan-style pizza.
A peek into the unique foods in Queens, N.Y.
Enjoying delicious food in Philadelphia; featuring pasta at Vetri; mashed potatoes at Parc; crepes at Creperie Beau Monde; Mexican tiramisu at Lolita; Philly cheesesteak at Tony Luke's; the Junkyard Special at Sarcone's Deli.
Justin Brunson shares where he gets his favorite meatballs; Monti Carlo digs into her heritage and discovers the best chicharron in Los Angeles; Bobby Flay doesn't joke around when it comes to meat, so he reveals the steak he says is the best around.
Food Network stars reveal the best thing they've ever eaten in their hometowns.
Mongolian pork chops; Southern rib tips; scallops.
Diners featuring massive meat loaves, garlic fries, candied bacon, and chocolate waffle lava cake; former MLB baseball players Eric Byrnes and Jeremy Affeldt highlight food from San Francisco's AT&T Park, including the Crazy Crab Sandwich.
Chefs are finding cool ways to innovate on the grate; smoked Thanksgiving sandwich; barbecued brisket with Mexican flair; whole hog take on porchetta.
Bloody Mary's made with real blood, whole roasted pigeons, donuts topped with chicken and milkshakes made with bacon.
Andrew Zimmern tracks down the iconic treasures and hidden delights that make Miami's food scene so special.
Andrew is in Seville, Spain, enjoying long nights of communal drinking and eating cured Iberico ham, gazpacho and serranito pork sandwiches.
Andrew explores the alluring eats of Phuket, Thailand, an island paradise with bountiful natural gifts, aromatic flavors and multicultural cuisine; from spicy crab curry to sweet crispy street snacks, Phuket's gastronomy is a feast for the senses.
Andrew Zimmern digs into the not-to-be-missed unique and exotic foods that define Chesapeake Bay.
Andrew explores the legendary and timeless cuisine of Lyon, France; the flavors of pike fish dumplings, breaded beef tripe and pink pralines have all helped Lyon earn the title ''World Capital of Gastronomy.''
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.
In Savannah, Ga., Casey Webb dines on some of the city's best fried chicken, a low-country seafood boil and a four-pound pulled pork sandwich known only as the Pigzilla.
In Orange County, Calif., Casey Webb takes down a three-pound burger slathered in a sauce made from three of the spiciest peppers on the planet.
Casey Webb travels to Hawaii, where he embraces the aloha spirit and takes on a whopping three-and-a-half pound burger.
Casey Webb travels to Louisville, Ky., where he samples the city's signature sandwich as well as a booze-infused Southern staple; Casey takes part in a Fire & Ice challenge with spicy popcorn and a milkshake.
Casey Webb visits St. Louis, where he tries a 4-pound meatball and cooks barbecue with a blowtorch; Casey tackles a 29-inch New York-style pizza so massive he'll need the help of a partner to take it down.
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.
Noah Cappe dives into the fairground for some of the yummiest seafood snacks on the midway.
Michael Symon assembles his dream team to take on over 150 teams at the most prestigious barbecue cook off: the Memphis in May World Championship Barbecue Cooking Contest.
Noah Cappe takes his taste buds on an international tour with loaded Banh Mi Fries at the Taste of Omaha, the beef-loaded Birria Torta at the Rochester Lilac Festival and a Southern take on a classic lasagna at the West Virginia Strawberry Festival.
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.
Casey Webb visits Buffalo for a nostalgic twist on the classic Buffalo wing, a melt-in-the-mouth chocolate delicacy and a duel at the deli with the back-alley barrel sandwich challenge.
Casey Webb's tasty travels take him to Newport, R.I., for a coastal clam creation, a craveworthy comfort food combination, and the 4-pound Go Bananas Challenge.
Casey Webb pays a visit to Oakland, Calif., for a towering banana split, a hot-off-the-grill molcajete, and spring roll warfare as he faces the 3.5-pound Lumpia Challenge.
Lake Tahoe provides a stunning, scenic backdrop as Casey Webb explores the area's best eats and finds a complete dinner in a bun, a Greek comfort food staple, and a fearsome, 4-pound feast in the Menu Burger Challenge.
Michael Symon assembles his dream team to take on over 150 teams at the most prestigious barbecue cook off: the Memphis in May World Championship Barbecue Cooking Contest.
Noah Cappe takes his taste buds on an international tour with loaded Banh Mi Fries at the Taste of Omaha, the beef-loaded Birria Torta at the Rochester Lilac Festival and a Southern take on a classic lasagna at the West Virginia Strawberry Festival.
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.
Casey Webb visits Buffalo for a nostalgic twist on the classic Buffalo wing, a melt-in-the-mouth chocolate delicacy and a duel at the deli with the back-alley barrel sandwich challenge.
Casey Webb's tasty travels take him to Newport, R.I., for a coastal clam creation, a craveworthy comfort food combination, and the 4-pound Go Bananas Challenge.
Casey Webb pays a visit to Oakland, Calif., for a towering banana split, a hot-off-the-grill molcajete, and spring roll warfare as he faces the 3.5-pound Lumpia Challenge.
Lake Tahoe provides a stunning, scenic backdrop as Casey Webb explores the area's best eats and finds a complete dinner in a bun, a Greek comfort food staple, and a fearsome, 4-pound feast in the Menu Burger Challenge.
Shark CarpetXpert HairPro Pet with StainStriker combines Shark's powerful suction & deep-cleaning innovation to deliver unbeatable deep carpet cleaning, 3x more pet hair pick-up, and the best tough stain elimination.
Regain independence and enjoy greater mobility with the compact design and long-lasting battery of portable oxygen.
Meet the Shark PowerDetect Upright Vacuum with features like DuoClean Detect technology, self-cleaning brush roll and order neutralizing technology, you will be cleaning like a pro in no time!
Connie Craig-Carrol & Founder Ken Meares investigates Omega XL, the ultimate all-natural solution for joint pain from inflammation.
Shark CarpetXpert HairPro Pet with StainStriker combines Shark's powerful suction & deep-cleaning innovation to deliver unbeatable deep carpet cleaning, 3x more pet hair pick-up, and the best tough stain elimination.
Have you or a loved one been diagnosed with lung cancer? You may be entitled to compensation!
Noah visits the York Fair in Pennsylvania; savors the Taste of Christmas; Burger Bomb Pretzel; fork-free Chick'n'Waffle; apple pie funnel cake.
Noah visits the Louisiana Crawfish Festival for seafood and sweets; Noah arrives in Porterville, California, for a fork-free feast of savory funnel cake, deep fried pizza and inside-out pineapple upside down cake on a stick.
Rolled omelet burritos; cheddar and bacon waffle sandwiches; yogurt muffins; blueberry-pomegranate yogurt-honey smoothie.
Fried eggs, double-smoked bacon, crispy sausage, toasted brown Irish soda bread, cheesy hash-browns, roasted veggies, and a frothy tea latte.
Festive Irish-inspired food; bangers and egg sandwich with Irish cheddar and tomato jam; Irish-style potato pancakes with mustard-chive crème fraîche; smoked salmon; homemade Irish cream.
Bobby's Carrot Cake Pancakes with a maple-cream cheese drizzle and toasted pecans; wild rice waffles & fried chicken with a pink peppercorn and honey sauce; strawberry shortcake shake topped with a homemade biscuit crumble.
A 17-layer reinvention of lasagna with pork, brisket, bacon and mac and cheese; a brew-pub takes Buffalo chicken and stuffs it into a scratch-made pierogi.
Michael Symon and the winner of ``Worst Cooks in America: Celebrity Edition,`` Jenni ``JWoww`` Farley, team up to tackle classic barbecue, fresh farmhouse burgers and microbrews; one of the area's best-known chefs gives his take on the local cuisine.
Chef Michael Symon sinks his teeth into a burger in Memphis, Tenn.; pizza gets a brunch makeover in Atlanta with creamy scrambled eggs and crispy pancetta; Thai-style fried chicken; Caribbean jerk smoked ribs.
Michael Symon chooses from over 400,000 topping combinations to create his own meaty masterpiece; pork buns in Columbus, Ohio; a roasted onion stuffed with smoked pork and brisket.
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.
Ingenious fair vendors use the humble potato to create some amazing and original midway food offerings.
The Cowboy Breakfast ends the day with the uniquely sweet Caramel Apple Tots; Noah challenges himself to the 5 Pounderito and tries the finger-licking Ice Cream Funnelwich.
King's Court Conch Fritters; deep-fried peanut butter and jelly brownie bites; fried green tomato BLT; Cookies and Cream Sandwich; deep-fried cheesesteak; Outlaw Fries; the enormous Suicide Taco.
Casey Webb visits Wilmington, N.C., for a barbecue bonanza, a crazy burrito and a big, bad behemoth in the undefeated Pierogi Team Challenge.
Casey Webb's eating expedition brings him to Tucson, Arizona, where he faces off with a cheese and chile tamale pie with pulled pork, avocado hollandaise and more; a bacon-wrapped hot dog taco; the rib-diculous challenge of two full racks of ribs.
Casey Webb's mission brings him to Daytona Beach, Fla., where he takes on a mammoth three-tier sandwich stacked with two burgers, six pieces of mahi mahi, two pieces of Texas toast, and a 10-ounce bun.
Casey Webb ventures to beautiful Boise, Idaho, for a sushi and soup challenge so diabolically spicy, it goes by the name of Demon's Delight.
Casey Webb's mouthwatering mission takes him to Tennessee, where he faces his hottest challenge yet -- three jumbo chicken tenders smothered in a Carolina Reaper-infused sauce.
Adam eats a hearty breakfast, a sandwich from Primanti Brothers, and some Atomic hot wings while visiting Pittsburgh.
Alton Brown puts the ``trick'' into classic Halloween candies with these three twists.
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.
Roger Mooking and Charlie Thieriot slow roast a 30-pound porchetta; Roger assists caterers Jaret Foster and Mona Johnson in putting together roasted mussels and a white bean, chorizo and clam stew.
Roger Mooking travels to North Bend, Ore., and meets up with Don Ivy, Chief of the Coquille Tribe for a traditional tribal feast; in Los Angeles, Roger visits Andy Ricker of Pok Pok La, who divulges the secrets to his famous whole roasted chicken.
Roger samples the smoked ribs at Mary's Old Fashioned Pit Bar-B-Que; Roger meets legendary pit master Helen Turner of Helen's Bar-B-Q in Brownsville, Tenn., and helps her cook pork shoulders, pork ribs and a whole stick of bologna.
From fish tacos and porchetta sandwiches, to shrimp po' boys and turtle sundaes, the 12 best dishes from American food trucks; how the dishes are made.
The 12 tastiest bacon dishes in America; bacon-loving chefs; everything there is to know about pigs and their parts; the chefs' top swine secrets.
The best combinations of eggs, gravy, breakfast meat and fried dough that make up the 12 greatest breakfasts in the country.
Ali starts his day in Des Moines with crisp and cheesy breakfast nachos, then has a roasted chicken lunch with mashed potatoes and onion rings before snacking on a Napoleon and finishes with a dinner of seafood stew.
Ali visits Grand Rapids and samples a twilight French toast with creamy anglaise sauce; for lunch, Ali enjoys a juicy pork torta de jamon and snacks on spicy Moroccan chicken wings; a double-patty blue cheese-stuffed burger.
Ali's search for the best deals in Bozeman, Mont., begins with farm-to-table fresh benedict and summer sausage before trying a made-from-scratch elk burger; Ali discovers a huckleberry bar and sinks his teeth into a bison pepperoni pizza.
Ali enjoys a day off with creamy grits; crab cake sandwich; seafood-stuffed hushpuppies; Carolina pulled pork dinner.
Regain independence and enjoy greater mobility with the compact design and long-lasting battery of portable oxygen.
Have you or a loved one been diagnosed with lung cancer? You may be entitled to compensation!
Experience hands-free no hassle cooking with the NEW Power XL Stir Max Multi Cooker!
DraftKings Sportsbook, a top-rated sportsbook app!
Shark CarpetXpert HairPro Pet with StainStriker combines Shark's powerful suction & deep-cleaning innovation to deliver unbeatable deep carpet cleaning, 3x more pet hair pick-up, and the best tough stain elimination.
Regain independence and enjoy greater mobility with the compact design and long-lasting battery of portable oxygen.
Inspired by a skull man, the bakers enter the graveyard to bring skull desserts to life in the pre-heat; for the main heat, the bakers must create a nightmare cake based on common nightmare themes; the bakers must face their fears to come out on top.
Bakers enter the fortune-telling tent at the Circus of Dread in the pre-heat challenge; competitors are tasked with creating tarot card desserts; bakers then enter the Creepy Clown Hall of Fame in the main heat, where they create impressive desserts.
It's bridal season for Halloween lovers and since bridal showers often have petit fours, the bakers are creating petit horrors in the pre-heat challenge; in the main heat, each happy couple gets a unique Halloween wedding cake.
A monster has ransacked the kitchen and is on the loose; the bakers work together in the pre-heat challenge to create a 3-D suspect sketch out of pate a choux; the sketch helps puts the monster behind bars but now he's hungry for the main challenge.
Inspired by a skull man, the bakers enter the graveyard to bring skull desserts to life in the pre-heat; for the main heat, the bakers must create a nightmare cake based on common nightmare themes; the bakers must face their fears to come out on top.
Bakers enter the fortune-telling tent at the Circus of Dread in the pre-heat challenge; competitors are tasked with creating tarot card desserts; bakers then enter the Creepy Clown Hall of Fame in the main heat, where they create impressive desserts.
It's bridal season for Halloween lovers and since bridal showers often have petit fours, the bakers are creating petit horrors in the pre-heat challenge; in the main heat, each happy couple gets a unique Halloween wedding cake.