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 takes a journey on the Ala Kahakai Trail to learn the tale of Capt. James Cook, the British naval officer who ``discovered`` the Hawaiian archipelago; along the way, he feasts on traditional island staples, including lau lau and poke.
Andrew explores the historic, invisible network known as the Underground Railroad; along the way, he eats meals typical of the slaves who escaped on the route, from road-kill stew and fire-roasted bullfrog to deer jerky and chitterlings.
Milking camels, fermenting fish in the desert sun, making musical organ meat mush and manna from heaven.
Andrew Zimmern cruises up the most scenic highway in America on a seafood-sampling adventure; hagfish fishing in the Pacific, eating the slimy reproductive organs of sea urchins and foraging for juicy gooseneck barnacles.
Texas-style barbecue; Fox Bros. Bar-B-Q, which is owned by twin brothers Jonathan and Justin Fox; a 1,000-pound rotisserie smoker with briskets and house-made pork and beef bologna; the Texacutioner and the Bologna and Cheese.
Traditional Hawaiian imu; smoker built from a cargo container, airplane food cart, and computer fan.
Roger Mooking heads to the South to visit two family-run barbecue joints that have been passing down recipes for generations; barbecue chops; briskets and pork butts.
Wood-fired Mediterranean seafood feasts; fish, potatoes and onions are encased in salt before they're baked in an enormous oven.
Roger Mooking skips straight to the sweets as he dives headlong into the 15 best desserts offered in the United States; from the rich and chocolatey to the fruity and flavorful, Roger's getting down on all the most decadent meal-end treats.
Spice-loving chefs preparing the hottest recipes in America; featuring fiery dishes including flaming-hot noodles, hot chicken, pepper-packed burritos, spicy jerk chicken wings, and a soup of liquid flames.
From the paper-thin crusts of New York, to the wood-fired ovens of the west coast, to the bottomless deep dish of Chicago, Roger presents the top fifteen pizza offerings in the whole country.
Roger Mooking wraps his hands around fifteen of the best sandwiches, tacos, pizza slices, chicken wings and more; some of the country's best and most creative chefs give a peek inside their kitchens.
Casey Webb's tasty trek across America brings him to Boulder, Colo., for a bourbon burger blast, a gooey campfire classic and an insanely hot pizza loaded with three layers of ghost pepper.
Casey Webb's eating escapade takes him to Brooklyn, N.Y., for a barbecue, an Italian seafood staple, and a spicy shrimp challenge that'll shake him to the core.
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 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 appetizing adventure lands him in Washington, D.C., for shepherd's pie at a political culinary institution, a Korean fried masterpiece and a challenge consisting of more than three pounds of burger and fries.
Casey counts down the sweetest and most savory morning meals ever seen on the show.
Unknown foods of Colombia; seafood in Cartagena; market workers in Cecilia; the island of Tierra Bomba; fried pig intestines and boiled pig ears.
Exploring the intense, local culinary traditions of Spain.
Tony visits with Egyptian locals to get a taste for what it means to be Egyptian.
Casey Webb's appetizing adventure lands him in Washington, D.C., for shepherd's pie at a political culinary institution, a Korean fried masterpiece and a challenge consisting of more than three pounds of burger and fries.
Casey counts down the sweetest and most savory morning meals ever seen on the show.
Unknown foods of Colombia; seafood in Cartagena; market workers in Cecilia; the island of Tierra Bomba; fried pig intestines and boiled pig ears.
Exploring the intense, local culinary traditions of Spain.
Tony visits with Egyptian locals to get a taste for what it means to be Egyptian.
An infomercial.
Join Mike Huckabee to learn how to fight fatigue & brain fog by improving your blood flow.
An infomercial.
An infomercial.
Featuring french pastry shops in Los Angeles; the kouign-amann, a cake with pistachios and raspberries of Breton origin.
Scratch Baking Co. in South Portland for the Toaster Jam Scone; Concord Grape and Peanut Butter Snack Cake; Movie Night Cake, made with cocoa chiffon cake, popcorn buttercream and pretzel peanut brittle.
Unique ways to add fruits and veggies to your morning meal with a tropical breakfast bruschetta; blue corn zucchini bread; strawberry mint hand pie.
Brain Freeze Nitrogen Ice Cream Lab in Miami offers a mad scientist challenge to eat 30 scoops of ice cream in 30 minutes; Spot Dessert Bar in New York City serves Asian-inspired plated desserts, including a twist on the classic chocolate lava cake.
Bacon is the star of its own blockbuster sequel and host Noah Cappe is at the front of line to savor even more bacon-tastic fairground favorites.
Balboa Park December Nights festival; a breakfast Belgian waffle called the Ham I Am; a showdown between the East Coast Lobstah Taco and homegrown Cali Spicy Kaprao Burger; Contra Costa County Fair, where Mexican-American specialties take top prize.
A pizza covered in gooey penne alla vodka; a fancy Hamptons Dog; the ultimate Italian-American combo, a Cannoli Calzone; the sweet and savory Loaded Churro Fries; the Strawberry Cheeseshake and the Food Court Megastick.
The loaded Campfire Burger and Wisconsin's famous cheese curds make an appearance in the Hot Chick; Spanish Queens, a unique deep-fried treat; coffee gets a fresh take in the form of the Funnel-Latte; pork pickle pizza; deep-fried Reuben.
Noah travels to the Barry County Fair for treats including the Big Kahuna, deep-fried cupcakes and the Volcano Taco; Noah visits the Alaska State Fair and tries regional favorites like Umiak, Alaskan Sausage Sundaes and Alaska Sourdough Bites.
Noah Cappe hits the Arkansas State Fair in Little Rock to discover the Arkanstick, an ice-cream treat known as the Rainbow Roll, deep-fried piƱa colada, and sausage pizza corn hog.
Bloody Mary's made with real blood, whole roasted pigeons, donuts topped with chicken and milkshakes made with bacon.
Zimmern explores the many layers of flavors from the past and present that can be found in this southwestern state.
From wild vegetables to wild animals, Andrew gets a taste of the unexpected when he visits San Diego.
Andrew Zimmern tracks down the iconic treasures and hidden delights that make Miami's food scene so special.
Cowboy cuisine in a rustic chuck wagon; Santa-Maria style barbecue in California.
Smoked European-style sausages; Mexican-style short ribs; cabrito.
A 77-year-old woman grills for Texans; Hawaiian style bbq in California.
Roger visits a fish farm at Passmore Ranch in Sloughhouse; has a taste of Santa Maria barbecue at the Elks Lodge.
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.
Roger Mooking showcases fifteen of the most lovingly loaded culinary creations around the country; cadillac nachos to a stuffed whole hog porchetta; quadruple chocolate cheesecake to a double-decker pizza; massive torta bamba sandwich.
Roger Mooking takes 15 gastronomical trips for the most exotic, flavorful and spicy foods all without leaving the U.S.; The featured chefs create classic international meals from Ethiopia, Thailand, Mexico and more in their own American kitchens.
Cookies and yak steaks in the appetizer; giant surprise in the entree; chocolate and fruit in the dessert.
Hatch chile taffy and Hawaiian blue prawns in the first round; boar entrees; Italian surprises.
Opening oysters and frozen blocks of creamed spinach; tropical fruit in the entree; marshmallows in the dessert.
Speculoos in the first basket; pork butt and fruit leather entrees; meat lover's worst nightmare in the dessert round.
Sardines and canned sloppy Joe filling in the appetizer; steaks in the entree.
Hatch chile taffy and Hawaiian blue prawns in the first round; boar entrees; Italian surprises.
Opening oysters and frozen blocks of creamed spinach; tropical fruit in the entree; marshmallows in the dessert.
Speculoos in the first basket; pork butt and fruit leather entrees; meat lover's worst nightmare in the dessert round.
Sardines and canned sloppy Joe filling in the appetizer; steaks in the entree.
Join Mike Huckabee to learn how to fight fatigue & brain fog by improving your blood flow.
An infomercial.
An infomercial.
An infomercial.
John Crestani reveals how his students make millions from A.I. and affiliate marketing.
Anne Burrell takes on a gut-busting club sandwich from Little Goat Diner; Antonia Lofaso tries heavy-hitting Korean barbecue; Jernard Wells confronts a massively unbelievable cake.
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.
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.
Casey fries up a Latin staple, tackles a Stone Age feast, and makes a four-pound deli platter in the Chompie's Day at the Deli Challenge; indulgent brunch food; a corn bread and potato hash topped with a turkey leg.
Casey Webb's quest for the best brings him to the beaches of Delaware for an ice cream custard that has locals lining up and a brewery that blends two beloved bar foods; he takes on a daunting surf-and-turf challenge that's never been done before.
Andrew seeks burgers with enough toppings to fill a dartboard, Rocky Mountain oysters and a showdown with the biggest burrito in the West in Denver.
Casey Webb's appetizing adventure brings him to Detroit for the famous Detroit-style, Sicilian square pan pizza; a bourbon-peach cinnamon roll; M Wings Challenge: six massive jerk chicken wings tossed in fiery Scotch bonnet and ghost pepper sauce.
Casey Webb rides the wave to Virginia Beach, Va., for a street corn fritter-topped burger, a decadent croissant-muffin hybrid and a dozen-egg duel with the Corned Beef Omelet Challenge.
Casey counts down the sweetest and most savory morning meals ever seen on the show.
Roger Mooking searches for the 12 best island eats from lobster, conch and shellfish to low-country boils and key lime pies; he joins chefs in their kitchens to learn everything about putting the country's freshest island treats together.
From seafood and beef to pork and cheese, Roger Mooking scours the country in search of the 12 best fried food dishes; learning secrets for bringing heat, oil and food together in holy fried matrimony.
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.
Carolina Reaper hot wings, a stacked Nashville hot chicken sandwich, hot fudge and hot tamales are among the hottest dishes in town.
Looking at secret menu must-haves.
Alex Guarnaschelli attacks butter with a one-of-a-kind shrimp-and-grits combo; honey butter chicken sandwich from the aptly named restaurant Honey Butter Fried Chicken.
These unexpected and delicious food finds are no longer a secret; Robert Irvine has the surprise of his life with one-of-a-kind dumplings in Philadelphia while Geoffrey Zakarian is left speechless by a tropical sundae in New York.
Alton Brown talks up his favorite beef Wellington; Jamika Pessoa melts over buttery biscuits; Beau MacMillan Tratto's pasta in Phoenix is worth waiting for; Duff Goldman is okay with waiting in line at this special hot chicken joint.
Dream-worthy oysters at Hog Island; the pork bun at Yank Sing; the souffle at Cafe Jacqueline; the strudel at Schmidt's; the pain au chocolat at Tartine.
Wolfgang Puck picks a perfect fruit-and-cream pie in Los Angeles; in New York, Anne Burrell dives into a mouthwatering pizza; Kristen Kish warms up with a one-of-a-kind chicken pot pie in Austin, Texas.
Chef Beau MacMillan is in the cafeteria with his Supreme Boffa super-sub sandwich; Jeff Mauro with a pepperoni pizza creation; Tregaye Fraser and her irresistible ricotta cannoli.
On the fairground, Noah Cappe discovers some amazing pizzas, including a breakfast pizza in Georgia, an awesome pizza in a cone and a funnel cake pizza at the Florida State Fair.
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.
Noah heads to the Eaton County Fair, where he samples the PB Battered Burger, then tries Pina Colada Shrimp Tacos, fried zucchini Z'achos and a Super Fried Strawberry Shortcake; Noah visits the Montgomery County Fair in Gaithersburg, Md.
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.
Jerk chicken and mannish water soup, curry goat, blue mountain coffee and gizzadas are examples of Jamaica's heritage-rich food.
Some Southern hospitality, with comfort food like fried chicken and peach cobbler, to soul food and sweet tea in Atlanta.
Tasty traditions of some of the best street food like barbacoa, chicharrone and huarache in Mexico City.
Iconic eats like pierogi to zapiekanka to paczki that Poles hold as tradition in Poland's capital city of Warsaw.
On the fairground, Noah Cappe discovers some amazing pizzas, including a breakfast pizza in Georgia, an awesome pizza in a cone and a funnel cake pizza at the Florida State Fair.
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.
Noah heads to the Eaton County Fair, where he samples the PB Battered Burger, then tries Pina Colada Shrimp Tacos, fried zucchini Z'achos and a Super Fried Strawberry Shortcake; Noah visits the Montgomery County Fair in Gaithersburg, Md.
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.
Jerk chicken and mannish water soup, curry goat, blue mountain coffee and gizzadas are examples of Jamaica's heritage-rich food.
Some Southern hospitality, with comfort food like fried chicken and peach cobbler, to soul food and sweet tea in Atlanta.
Casey Webb's tasty trek across America brings him to Boulder, Colo., for a bourbon burger blast, a gooey campfire classic and an insanely hot pizza loaded with three layers of ghost pepper.
Roger Mooking wraps his hands around fifteen of the best sandwiches, tacos, pizza slices, chicken wings and more; some of the country's best and most creative chefs give a peek inside their kitchens.
From the paper-thin crusts of New York, to the wood-fired ovens of the west coast, to the bottomless deep dish of Chicago, Roger presents the top fifteen pizza offerings in the whole country.
Spice-loving chefs preparing the hottest recipes in America; featuring fiery dishes including flaming-hot noodles, hot chicken, pepper-packed burritos, spicy jerk chicken wings, and a soup of liquid flames.
Roger Mooking skips straight to the sweets as he dives headlong into the 15 best desserts offered in the United States; from the rich and chocolatey to the fruity and flavorful, Roger's getting down on all the most decadent meal-end treats.
Wood-fired Mediterranean seafood feasts; fish, potatoes and onions are encased in salt before they're baked in an enormous oven.
Roger Mooking heads to the South to visit two family-run barbecue joints that have been passing down recipes for generations; barbecue chops; briskets and pork butts.
Traditional Hawaiian imu; smoker built from a cargo container, airplane food cart, and computer fan.
Texas-style barbecue; Fox Bros. Bar-B-Q, which is owned by twin brothers Jonathan and Justin Fox; a 1,000-pound rotisserie smoker with briskets and house-made pork and beef bologna; the Texacutioner and the Bologna and Cheese.
Andrew Zimmern cruises up the most scenic highway in America on a seafood-sampling adventure; hagfish fishing in the Pacific, eating the slimy reproductive organs of sea urchins and foraging for juicy gooseneck barnacles.
Milking camels, fermenting fish in the desert sun, making musical organ meat mush and manna from heaven.
Andrew explores the historic, invisible network known as the Underground Railroad; along the way, he eats meals typical of the slaves who escaped on the route, from road-kill stew and fire-roasted bullfrog to deer jerky and chitterlings.
Andrew takes a journey on the Ala Kahakai Trail to learn the tale of Capt. James Cook, the British naval officer who ``discovered`` the Hawaiian archipelago; along the way, he feasts on traditional island staples, including lau lau and poke.
Andrew Zimmern finds out that some amazing things are growing in America's Garden State; dinguan; Taylor pork roll.
Food art that captures the danger and mystery of what lies beneath the ocean.
Strange stories of an alien world told by using edible creations.
An infomercial.
An infomercial.
Join Mike Huckabee to learn how to fight fatigue & brain fog by improving your blood flow.
An infomercial.
From late-night dining spots to a classic American pastime, Andrew Zimmern visits his favorite places in Minneapolis and St. Paul, Minn.
Andrew Zimmern returns to New York City, his old stomping grounds; first, Andrew stops in Brooklyn for some classic pizza; then, he grabs a bite of the comfort food from his childhood before reliving memories of eating dim sum in Chinatown.
Bursting with beauty and culinary icons of near mythical proportion, the Greek island of Santorini is home to tomato fritters, lamb fricassee and natural delicacies like grilled octopus.
Andrew Zimmern explores the cuisine of Brussels, Belgium, a city often overshadowed by its European neighbors; from Belgian waffles to steamed mussels and fries.
Andrew explores the route taken by Pueblo leader Po'pay during the 1680 revolt against the Spanish; along the way, he breaks bread with people who embody the enduring spirit of the Pueblo culture.
Andrew Zimmern explores his adopted home state of Minnesota by following the Paul Bunyan Trail; he samples boiled muskrat, duck stew and bear pastrami; Andrew also takes part in a horseradish harvest and a crayfish boil.
Andrew Zimmern presents Buffalo's edible icons; from spicy wings and sweet pepperoni pizza to enormous cake doughnuts and heaping plates of meat and potatoes slathered in sauce, Buffalo's edible icons are as robust and inventive as the city itself.
Andrew Zimmern uncovers the most delicious food in Michigan's Upper Peninsula; from Croatian chicken cooked over an open flame to fresh-caught Lake Superior whitefish and traditional pasties, the rural landscape offers many dishes.
From late-night dining spots to a classic American pastime, Andrew Zimmern visits his favorite places in Minneapolis and St. Paul, Minn.
Andrew Zimmern returns to New York City, his old stomping grounds; first, Andrew stops in Brooklyn for some classic pizza; then, he grabs a bite of the comfort food from his childhood before reliving memories of eating dim sum in Chinatown.
Bursting with beauty and culinary icons of near mythical proportion, the Greek island of Santorini is home to tomato fritters, lamb fricassee and natural delicacies like grilled octopus.
Andrew Zimmern explores the cuisine of Brussels, Belgium, a city often overshadowed by its European neighbors; from Belgian waffles to steamed mussels and fries.
Andrew explores the route taken by Pueblo leader Po'pay during the 1680 revolt against the Spanish; along the way, he breaks bread with people who embody the enduring spirit of the Pueblo culture.
Andrew Zimmern explores his adopted home state of Minnesota by following the Paul Bunyan Trail; he samples boiled muskrat, duck stew and bear pastrami; Andrew also takes part in a horseradish harvest and a crayfish boil.
Andrew Zimmern presents Buffalo's edible icons; from spicy wings and sweet pepperoni pizza to enormous cake doughnuts and heaping plates of meat and potatoes slathered in sauce, Buffalo's edible icons are as robust and inventive as the city itself.