COOKINGCHANNEL

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Cooking Channel, dedicated to viewers hungry for more about food, with new ideas, expert chefs and original flavor.

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In Lockhart, Texas, one family remains at the forefront of America's greatest barbecue after four generations; in Brooklyn, N.Y., a lobster meat and pork belly BLT; in Louisville, Ky., a juicy venison burger ignited by unique sauces and seasonings.

Burgers, Brew & 'Que

Meat Fix Four Ways

A bacon and blue cheese burger in San Antonio; a spicy Cincinnati sausage; in Austin, Texas, a meaty eggs Benedict.

Brisket for Breakfast

In Brooklyn, a deep-fried burger; in New Orleans, crawfish and grits and jambalaya, washed down with an adult sundae steeped in local stout beer; in Lexington, Ky., a smoked and savory fried steak bacon biscuit.

Deep-Fried Comfort Creations

In Lexington, Ky., a plump pork burger and smoked chicken wings; spicy fried chicken and waffles that are making the Cincinnati food scene soar; Caribbean-inspired rum-soaked ribs in New Orleans.

Juicy, Crunchy and Tangy

In New Orleans, a bacon-onion jam, brie and brioche brunch burger alongside creamy crabmeat mac and cheese; a massive meatloaf sandwich in San Antonio; in Brooklyn, a smoked lamb belly sandwich and Chinese-style sticky ribs.

Ooey, Gooey and Cheesy

Football legend, Earl Campbell, digs into brisket and peach cobbler at one of Texas' most famous barbecue restaurants; in Cincinnati, a bacon and blue cheese burger; in Kansas City, Mo., inside-out shepherd's pie and beer-infused doughnuts.

Super Chefs' Favorite Foods

In Baton Rouge, La., chef Jay Ducote, introduces a French and Cajun-inspired burger; in St. Louis, toasted ravioli stuffed with burnt ends; in Austin, Texas, a gigantic peach-glazed pork chop and peanut butter mousse pie.

Decadent Regional Dishes

Eddie Jackson introduces a barbecue sandwich in Austin, Texas that has the entire town lined up; a sweet and spicy burger creation in Jersey City, N. J.; in Louisville, Ky., a pastrami spiced sandwich and dessert with a refreshing local brew.

Spiced, Salty and Succulent

Scott Conant shows Michael Symon his favorite burger and brew bar in New Orleans; in Kansas City, Kan.,award-winning smoked meat techniques; in Austin, Texas, artisanal sausages with brew-infused cocktails.

Sweet and Savory

Duff Goldman visits a Baton Rouge, La. smokehouse that boasts an outrageous pork belly hoagie; in St. Louis, a big fat Greek burger; in Austin, Texas, pit-roasted meats and spicy salsa atop tortillas.

Smoked and Stacked

In Baton Rouge, La., pastry chef, Ron Ben-Israel, feasts on a mile-high key lime pie and a Caribbean-inspired brisket melt; in Louisville, Ky., a burger topped with chorizo and the bacon cinna-bomb; in Lexington, Ky., a spicy fried chicken sandwich.

Tastes of the Tropics

Haylie Duff visits one of his most treasured New Orleans spots, serving crunchy po' boys and spicy barbecue shrimp; in Kansas City, Mo., Michael meets a team that smokes some of the best burnt ends around.

Hot, Charred and Crispy

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Michael Symon takes a road trip to taste the best of the American classics: burgers and barbecue.

S2 | Hot, Charred and Crispy

E13 | Meat Fix Four Ways

E12 | Brisket for Breakfast

E10 | Deep-Fried Comfort Creations

E9 | Juicy, Crunchy and Tangy

E9 | Ooey, Gooey and Cheesy

E8 | Super Chefs' Favorite Foods

E6 | Decadent Regional Dishes

E4 | Spiced, Salty and Succulent

E2 | Sweet and Savory

E1 | Smoked and Stacked

Tastes of the Tropics

Hot, Charred and Crispy