This simple schedule provides the showtime of upcoming and past programs playing on the network Cooking Channel HD otherwise known as COOKHD. 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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Andrew Zimmern pulls apart a melty meatball parmigiana hero in Portland, Ore.; Antonia Lofaso finds a super-soft creme brulee doughnut in Washington, D.C., while Anne Burell heads to the city of sin for a breakfast sandwich.
Andrew Zimmern dives into a sensational hot pot in Las Vegas, while Alex Guarnaschelli dunks and devours the original French dip in Los Angeles; Brad Miller lights up his taste buds with an explosively dynamite crab dip.
The Pit Room in Houston, where special events call for 600 pounds of meat; Oak Avenue Catering's custom-made asado grill that can cook a huge side of beef; fermented cabbages are hung on the grill to cook low and slow with the meat.
Two Southern California barbecue joints that serve smoked meat; a husband-and-wife team running a pop-up restaurant called Moo's Craft Barbecue; Texas brisket and pork butt for tasty tacos; Mexican street corn and coleslaw with tequila.
Roger Mooking joins the team at Benton's Smoky Mountain Country Hams, a famous smokehouse shipping nationwide from Madisonville, Tenn., to help prepare huge hams for a three-day cold smoke before they're cured for up to two years.
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.
No cookout is complete without some outrageous side dishes and crave-worthy desserts; Roger Mooking is putting the main course aside to honor everything that tops off the best barbecue meals.
Roger is going hog wild for insane pig roasts across the country; Roger is in Hawaii to roast a whole pig in a traditional underground oven called an imu; the community comes together to cook the pig with lava rock and a layer of local vegetation.
A fish dish made with ambergris; charcuterie that includes duck heart pate; a soup that smells like a dead body.
Science behind what makes milk taste better; a traditional Serbian casserole made with lamb organs; emu testicles.
Frog smoothies; giant Amazonian snails; fried guinea pig; octopus.
Andrew Zimmern visits San Francisco's Bay Area; Cookies made with crickets; eggs made out of plants; lamb's head soup.
A Chinese style noodle bowl made with frog legs and pig skin; sautéed rabbit offal and goat head soup.
Andrew visits Rhode Island where old traditions meet the experimental to create clam cakes and monkfish liver mousse.
Casey Webb's challengers include a 3-pound almond butter and jelly sandwich known as the Elvis Challenge, a four-meat pizza with a tater tot topper and a brisket sandwich piled high with burnt ends and spicy pickle slaw.
A triple-layer burger; Cuban-inspired ice cream flavored with cream cheese; guava and cookies; Casey Webb is joined by two teammates to go up against a monster 30-inch pizza challenge.
Casey's eating adventure takes him to Fargo, N.D., for a hearty European take on a cheesy classic, a breakfast-dessert mash up, and the Boiler Room's Hot Dish Challenge; giant pretzels and over a dozen sausages.
Casey Webb's food fling finds him in Lafayette, La. for savory Cajun stew and a stuffed and spicy sandwich specialty; he also accepts the Devil's Bowl Challenge, a scorching-hot bowl of ramen made with the Lafayette-born 7 Pot Primo.
Chef Ramsay tries to save Austin, Texas, restaurant El Greco from being closed.
Chef Ramsay tries to revive Georgia's Michon's Smoked Meats & Seafood.
Chef Ramsay heads to Seattle to help Peter make some much-needed changes to his Greek restaurant, Yanni's.
Chef Ramsay visits Leone's, an Italian eatery in Montclair, N.J., in hope of keeping the restaurant from being closed.
Chef Ramsay tries to save Austin, Texas, restaurant El Greco from being closed.
Chef Ramsay tries to revive Georgia's Michon's Smoked Meats & Seafood.
Chef Ramsay heads to Seattle to help Peter make some much-needed changes to his Greek restaurant, Yanni's.
Chef Ramsay visits Leone's, an Italian eatery in Montclair, N.J., in hope of keeping the restaurant from being closed.
Learn what's behind mental decline with age, and how to improve memory, focus and concentration with NeuroQ's Darrin Peterson and Dale Bredesen MD.
Cut up to half the cost of your monthly cell phone bill; same towers, same coverage, but a lot less money; it sounds great but is it too good to be true?; join myth-busting legend Kari Byron as she takes on Big Wireless to save you money.
See why this cleaning tool replaces chemicals and hard labor!
Cardiologist Dr. Ernst von Schwarz, M.D. shows how to manage your blood pressure naturally and help protect your heart for life with My Best Heart.
Tiffani plans a special birthday bash for her husband, Brady; a tender brisket; corn salad with jicama and lime; her mother's special recipe of baked beans; naked carrot cake.
Tiffani reminisces with friends French Stewart, Nicole Sullivan and Nate Berkus; she prepares turkey meatloaf served with garlicky mashed potatoes and crispy fried shallots, creamed spinach tartlets and a sweet and tangy grapefruit chiffon pie.
Tiffani cooks breakfast for Bree Turner, Lance Bass and his husband; Maple fennel glaze; goat cheese and red pepper frittata; plum caprese salad; cranberry prosecco fizz cocktail.
Tiffani brings the outdoors in with friends Jennifer Finnigan, Missi Pyle and Cynthia Watros; prepares four-bean chili; campfire skillet cornbread; hot toddies; homemade marshmallows and s'mores bar.
Kelsey makes Colorado enchiladas.
Pan seared filet topped with a porcini mushroom marsala sauce; flank steak in a tangy blend of garlic mustard and brown sugar; skirt steak slatherd with pomegranate glaze.
Roasted whole black sea bass with herbed Israeli cous cous; crispy skin arctic char with butter braised cabbage; oyster chowder.
Cold and creamy gazpacho; grilled garlic shrimp; steamy clams; empanada's with a classic American ingredient.
Cumin scallops seared to perfection for tacos with tomatillo guacamole; crispy-bottom skillet corn cakes with bacon; skillet blueberry cobbler.
Caramelized onion and cheese bagel-swirl topped with a cream cheese and chive drizzle.
Pot roast; negroni; ground polenta.
Lola chips with blue cheese fondue; chipotle porky Joe sliders; crispy rock shrimp with lime.
A spread complete with fried chicken, braised greens and bread pudding.
Food cooked in cast iron pans; ground beef pie; blueberry cobbler.
La Chiquita's tomato and basil tortilla; Stuckey's pecan log roll; Cacao Atlanta Chocolate's chocolate ``salami``; Tootsie Roll factory.
Exploring food with secret centers; middle of the Mallo Cup; creamy inside of a peppermint cream; complex filling of a mini beef Wellington; Tootsie Pop.
A pulled pork PBLT and squash dumplings; an outdoor food market with a bevy of satisfying BBQ and biscuits; a spicy Asian fare.
Chef Paul Qui of East Side King in Austin; chef Matt Lightner of New York City's Atera; an innovator keeps it kosher in Philadelphia; a couple's Los Angeles restaurant serves pan-Asian fare.
Culinary tour of innovative Houston restaurants.
Classic dishes are reinvented into something new and unique; brunch at Miami's Eating House; fried chicken dinner with creative sides; turning matzoh balls into gnocchi; Easy Tiger combines a bakery with a beer hall.
A pie shop in Brooklyn; an ice cream truck with artisanal ice cream; a bakery filled with treats.
Romantic eateries in New York City.
Andrew Zimmern gets a whole new taste of Alaska's Inside Passage. Fresh sea cucumbers; salmon eggs; fish heads.
From wild vegetables to wild animals, Andrew gets a taste of the unexpected when he visits San Diego.
Andrew Zimmern makes some tasty new discoveries in Cleveland; pig head; kidney ramen; popcorn shoots.
Zimmern explores the many layers of flavors from the past and present that can be found in this southwestern state.
Andrew visits northern California where people are reinventing the way they look at food. Grilled dove hearts; barf flavored jelly beans; monkey face eel.
Rocky Mountain oysters at a ballpark; yak and elk served at an historic restaurant; pheasant cooked outside.
Justin Warner shares a NY pizza enclosed in the ultimate crispy crust; Alex Guarnaschelli visits New Orleans for her favorite bite at Turkey and the Wolf; Fanny Slater shares her favorite Crispy Tuna Roll in Hawaii.
Alton Brown is on a trip to Memphis, Tenn., to honor the original glazed doughnut that started it all; Alex Guarnaschelli goes weak in the knees for an apple doughnut from New York City; Scott Conant shows off a coconut cream-filled delight.
BBQ fried chicken; hot dog with 50 topping choices; apple pie smothered in caramel.
Mongolian pork chops; Southern rib tips; scallops.
Andrew travels to Seattle, a city with a spirit of invention when it comes to dining out; he visits the International District for a bite at Seattle's oldest sushi restaurant, then he ends the trip with the essential clams and chowder meal.
Andrew Zimmern visits Portland, Ore., for servings of the best food in the country; he stops by a couple of food cart pods for chicken and rice and pollo al carbon; he also makes stops at Broder Cafe, Blue Star Donuts, Bing Mi, and Le Pigeon.
Eddie Jackson rounds up a full day of meals that have one thing in common, being forged by fire; he goes beyond the average grilled meal with flame-cooked breakfast, roasted meats and even fiery desserts.
Eddie Jackson discovers the best food that Texas has to offer; featuring chili, barbecue and flavors from south of the border.
Justin Warner shares a NY pizza enclosed in the ultimate crispy crust; Alex Guarnaschelli visits New Orleans for her favorite bite at Turkey and the Wolf; Fanny Slater shares her favorite Crispy Tuna Roll in Hawaii.
Alton Brown is on a trip to Memphis, Tenn., to honor the original glazed doughnut that started it all; Alex Guarnaschelli goes weak in the knees for an apple doughnut from New York City; Scott Conant shows off a coconut cream-filled delight.
BBQ fried chicken; hot dog with 50 topping choices; apple pie smothered in caramel.
Mongolian pork chops; Southern rib tips; scallops.
Andrew travels to Seattle, a city with a spirit of invention when it comes to dining out; he visits the International District for a bite at Seattle's oldest sushi restaurant, then he ends the trip with the essential clams and chowder meal.
Andrew Zimmern visits Portland, Ore., for servings of the best food in the country; he stops by a couple of food cart pods for chicken and rice and pollo al carbon; he also makes stops at Broder Cafe, Blue Star Donuts, Bing Mi, and Le Pigeon.
Eddie Jackson rounds up a full day of meals that have one thing in common, being forged by fire; he goes beyond the average grilled meal with flame-cooked breakfast, roasted meats and even fiery desserts.
Eddie Jackson discovers the best food that Texas has to offer; featuring chili, barbecue and flavors from south of the border.
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Cardiologist Dr. Ernst von Schwarz, M.D. shows how to manage your blood pressure naturally and help protect your heart for life with My Best Heart.
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Adam is in Eton to try the world-famous, delicious mistake, Eton mess; he also tries a British tradition, afternoon tea, local venison bon bons and tops his trip off with fudge.
Adam is in Glamorgan for the Glamorgan Sausage; he also tucks into more traditional fayre, eating Welsh lamb faggots, Welsh rarebit and Welshcakes before biting into his Polish heritage with a plate of perfect pierogis.
Ayesha scrambles to prepare a last-minute meal when her husband's friends tell her they expect a proper dinner and not the maple bacon popcorn she prepared; white chocolate bread pudding; beer bourbon splash; cauliflower hot wings; stuffed peppers.
Ayesha and Stephen entertain friends, who also happen to be the godparents of her daughter, Riley; Ayesha cooks fresh egg pasta, a Caesar salad and chicken parm for the party; they make tiramisu and enjoy Italian greyhounds for dessert.
Noah Cappe takes on the dill donut sundae at the South Florida Fair in West Palm Beach, a BBQ lumpia sandwich at the Washington County Fair in Utah and the cereal-infused Saturday Morning Pizza at the Houston Livestock Show and Rodeo.
Noah Cappe is in carnivore mode for the San Angelo Stock Show and Rodeo in Texas; From the Southwest Dog to the Show Hog, no one goes home hungry; a steak out in the form of the Spud Steak Sandwich; a midway mashup, the Apple Cheesecake Quesadilla.
Noah Cappe is ready to have his taste buds fired up at the Spencerport Volunteer Firemen's Association Carnival in New York with the Flaming Weck to the Five Alarm Fries and Backyard BBQ Burrito to Smash Potato Waffles.
At the Okeechobee County Fair, Noah samples hot-wing grilled cheese, a sweet bacon Devil Burger and strawberry margarita funnel cake; the Scarborough Renaissance Festival in Texas has ooey-gooey pasta roses and homemade cinnamon rolls with bacon.
Roger Mooking counts down 15 of the very best egg, meat, pastry and hash dishes being served up across the country; fried oyster benedict to huevos rancheros hash; chicken and waffles to volcano eggs; brunch dog to sinfully sweet bostock.
The tastiest chicken, beef, alligator, lobster and more; together, they'll prepare the flame, season the food and reveal all the secrets for the best grilled foods in the country.
Roger Mooking bites down on nachos, pizzas, fried chicken, tacos and desserts; chefs offer recipes and tips on making the crispiest skin, crunchiest chips and the most-crumbly crusts.
Roger Mooking travels across America in search of the 12 best chicken dishes; from frying and baking to grilling, Roger hangs out with chefs as they explore all the best ways to cook wings, pot pies, pizzas and other savory chicken dishes.
Nachos at a San Diego brewery; crazy ice cream confections in New Jersey.
Pubs serve up great grub, including monstrous pulled pork sandwiches in Galveston, Texas, beer-infused mussels in Maine and the hottest barbecue in Miami.
Diners pull over and fill up on gourmet delights at these road-food hot spots across the country, from classic burgers and frosty root beer floats right off of Route 61 in Louisiana to fish and chips on the Pacific Coast Highway.
These A-plus eateries serve up delicious food and awesome service near U.S. colleges and universities, from an iconic burger shop steps away from Harvard University to a beloved breakfast joint just off the University of Minnesota campus.
Jack Mountain Bushcraft School in Masardis, Maine; roasting chickens and fresh-caught Brook Trout; sourdough biscuits.
Roasted racks of ribs in indoor fireplace at Salem Cross Inn; lobster clambake steamed in outdoor fireplace at Foster's Clambake.
Custom-made outdoor grill modeled after those in Uruguay; Corn on the cob with coconut oil and spices; strawberry rhubarb cobber; wood-burning ovens.
Smoked chicken bathed in white sauce at Big Bob Gibson B-B-Q in Decatur; ``The Big Red`` pulled pork sandwich at The Brick Pit in Mobile.
Ronnie's BBQ in Johnson City for smoked brisket, pork steaks and sausages; Pecan Lodge restaurant in Dallas for brisket and pork shoulders.
Leatha's Bar-b-cue in Hattiesburg, Mississippi, for pork and beef ribs; Hometown Bar-B-Que in New York for jerk baby back ribs and Korean ribs.
Casey's eating adventure takes him to Fargo, N.D., for a hearty European take on a cheesy classic, a breakfast-dessert mash up, and the Boiler Room's Hot Dish Challenge; giant pretzels and over a dozen sausages.
A triple-layer burger; Cuban-inspired ice cream flavored with cream cheese; guava and cookies; Casey Webb is joined by two teammates to go up against a monster 30-inch pizza challenge.
Casey Webb's challengers include a 3-pound almond butter and jelly sandwich known as the Elvis Challenge, a four-meat pizza with a tater tot topper and a brisket sandwich piled high with burnt ends and spicy pickle slaw.
Andrew visits Rhode Island where old traditions meet the experimental to create clam cakes and monkfish liver mousse.
A Chinese style noodle bowl made with frog legs and pig skin; sautéed rabbit offal and goat head soup.
Andrew Zimmern visits San Francisco's Bay Area; Cookies made with crickets; eggs made out of plants; lamb's head soup.
Frog smoothies; giant Amazonian snails; fried guinea pig; octopus.
Science behind what makes milk taste better; a traditional Serbian casserole made with lamb organs; emu testicles.
A fish dish made with ambergris; charcuterie that includes duck heart pate; a soup that smells like a dead body.
Roger is going hog wild for insane pig roasts across the country; Roger is in Hawaii to roast a whole pig in a traditional underground oven called an imu; the community comes together to cook the pig with lava rock and a layer of local vegetation.
No cookout is complete without some outrageous side dishes and crave-worthy desserts; Roger Mooking is putting the main course aside to honor everything that tops off the best barbecue meals.
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.
Roger Mooking joins the team at Benton's Smoky Mountain Country Hams, a famous smokehouse shipping nationwide from Madisonville, Tenn., to help prepare huge hams for a three-day cold smoke before they're cured for up to two years.
Two Southern California barbecue joints that serve smoked meat; a husband-and-wife team running a pop-up restaurant called Moo's Craft Barbecue; Texas brisket and pork butt for tasty tacos; Mexican street corn and coleslaw with tequila.
The Pit Room in Houston, where special events call for 600 pounds of meat; Oak Avenue Catering's custom-made asado grill that can cook a huge side of beef; fermented cabbages are hung on the grill to cook low and slow with the meat.
Andrew Zimmern dives into a sensational hot pot in Las Vegas, while Alex Guarnaschelli dunks and devours the original French dip in Los Angeles; Brad Miller lights up his taste buds with an explosively dynamite crab dip.
Andrew Zimmern pulls apart a melty meatball parmigiana hero in Portland, Ore.; Antonia Lofaso finds a super-soft creme brulee doughnut in Washington, D.C., while Anne Burell heads to the city of sin for a breakfast sandwich.
Fruit-filled homemade breakfast pastry; peanut butter and jelly doughnuts; chocolate mousse; tangerine creamsicles.
Food Network stars reveal the best barbecue they've ever eaten.
Jeff Mauro heads to Chicago for 23 mole sauces; Donal Skehan sweats as he attacks the hottest taco in Los Angeles; Aaron Sanchez talks about his barbecue with a surprise twist; Duff Goldman's 16-spice favorite.
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.
Baked eggs with prosciutto; candied tomatoes and herb parmesan cream; chocolate covered berries; grapefruit mojito; dirty almond chai-style latte.
Strawberry waffles with lemon curd cream; open faced omelet with herb cream cheese and smoked salmon and grilled asparagus; sweet potato ebelskivers with herb buttermilk dip; orange vodka cooler.
Chocolate hazelnut s'more french toast; baked pumpkin oatmeal with cinnamon crisp; pasta scramble with breakfast sausage, eggs, kale and tomatoes.
Croque bread pudding with herb-crusted tomatoes; simple pull-apart cinnamon bread; gazpacho bloody Maria.
The Vieux Carre, a legendary local cocktail; bananas foster beignets; beef grillades with cheesy corn & grits.
Tomato strata; zucchini pancakes with apricot butter; seared salmon; brussels sprouts-apple salad; ginger peach iced tea.
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Tired of bloating or gut issues that won't go away? Discover the root cause-and how Emma can help eliminate methane-producing archaea, reset digestion, and restore balance naturally.
See why this cleaning tool replaces chemicals and hard labor!
Learn what's behind mental decline with age, and how to improve memory, focus and concentration with NeuroQ's Darrin Peterson and Dale Bredesen MD.
The top two finalists battle it out in Kitchen Stadium; the judges are Donatella Arpaia, Bobby Flay and Karine Bakhoum.
Chef Symon against chef Nunez.
Two iron chefs team up with special guests.
Chef Symon against chef Izard.
The top two finalists battle it out in Kitchen Stadium; the judges are Donatella Arpaia, Bobby Flay and Karine Bakhoum.
Chef Symon against chef Nunez.
Two iron chefs team up with special guests.