| Cooking Channel

Tucson

Episode | From: Late Nite Eats

Chef Jordan Andino is in Tucson, Arizona, where cultures collide and the restaurants reflect Southern, West Coast and Mexican influences. His first stop is Pasco Kitchen and Lounge, where he tries street tacos with slow-roasted pork and their late-night bestseller, the Pasco Nachos loaded with cheesy platinum sauce and even more juicy pork. Next up, he takes an unexpected trip to the bayou at The Parish Gastropub, where he makes traditional Cajun Gumbo and gets an education in Cajun backcountry cuisine with his first taste of frog legs. The journey really heats up for Jordan's last stop at Dante's Fire, a restaurant fashioned after the seven deadly sins. He tries the Papardelle Diablo, a dish full of fiery chorizo, housemade pasta and luscious lump crab, and caps off the evening with a sinful sweet -- s'mores with housemade ice cream, bourbon caramel and a flaming meringue.

Best. Burger. Ever.

Episode | From: Best. Ever.

Americans love hamburgers, and you'll love the best-ever burgers we discovered at restaurants across the country. In Atlanta, a double cheeseburger is so exclusive that only a few dozen are served each night and in the most talked about burger in New York is sandwiched between something usually found in soup. There's a burger served on a bed of freshly-cut fries and topped with everything but the kitchen sink, a cheeseburger stuffed with cheese that melts right out of the patty and burgers that will make you forget they don't have beef. They're the Food Network's best ever burgers.

Bacon It To The Streets

Episode | From: Baconation

Nick Giordano is on a nationwide search for the best and most creative bacon dishes in America. At Overtime Bacon Bar in Illinois, the Bacon Stuffed Burger packs a mouth-watering combination of bacon and cheese into a juicy beef patty. The Partisan in Washington, D.Cc, elevates bacon to an art form with Braised Pork Belly Over Pickled Cabbage. Virginia's Bayou Bakery blends bacon and caramel corn into a perfectly sweet and savory snack called Porkorn. Later Nick heads to Chicago where Paddy Long's Beer and Bacon Pub makes a campfire classic even more delicious with Bacon S'mores.

Slammin' Hot and Smoky

Episode | From: Burgers, Brew & 'Que

In Asheville, N.C., Michael Symon digs into a slammin' sandwich with three different cuts of pork smothered in triple-cheese sauce. In Phoenix, a flaming hot burger is stuffed with spicy jalapeno Jack cheese and covered in Buffalo sauce. And in Portland, Ore., a brewery's drunken chicken pot pie is so revolutionary, they're launching beer into space!

Next Episode: Fri 1:00PM | 12:00C

Lafayette

Episode | From: Road Trip with G. Garvin

G. Garvin gets a taste of the up-and-coming food city Lafayette, LA, starting with a luscious and sophisticated brunch at the French Press and then a lesson in making a proper boudin at Johnson's Boucaniere. Later, G. finds himself teaching a lesson at the Accidental Chef Cooking School where he's inspired by local crawfish to create a quick jambalaya dish.

New Orleans

Episode | From: Taco Trip

Swing down south with celebrity chef Aaron Sanchez to New Orleans for a sampling the best of "The Big Easy" wrapped in a taco. You'll go loco for Taceaux Loceaux and their mouth-watering "Nola Mex" brisket tacos. Then get a taste of the Caribbean with a Venezuelan chef and his Arepas - Venezuelan flatbread tacos made to order from his mobile kitchen at La Cocinita. Be one of the first to feast on a savory squash blossom quesadilla at Aaron's new eatery, Johnny Sanchez that recently opened with his buddy, NOLA's acclaimed local chef legend, John Besh. Wrap it all up with an Asian fusion sensation that serves up traditional Vietnamese pork in a steamed bao bun for a taco twist called "the Baco."

New York On a Plate

Episode | From: The Next Iron Chef

The remaining chefs are brought to Charlie Palmer in New York's Grand Central Terminal for their next test: storytelling. Alton reveals six postcards and hidden on the back of the cards are six iconic New York locations and each chef is assigned a different location. The mission is to create a culinary story based on one of these iconic sites and present how they have each put New York on a plate. Will they incorporate iconic foods like the beloved New York bagel?

Meringue de Poieres

Episode | From: The Galloping Gourmet

Pears stuffed with rum soaked candied fruit and baked in a meringue topping and covered with apricot chocolate sauce.

I'm Stuffed

Episode | From: Unwrapped

Unwrapped is filling up on some sensational stuffed foods. Hostess reveals how those legendary cupcakes get their sweet, creamy centers. Then, Chipotle knows how to pack a burrito, and Mrs. Cubbison's bakes over 65,000 loaves of fresh bread every day to keep America satisfied with stuffing. El Monterey carries on an ancient tamale tradition, and Amy's Kitchen goes Italian with their bowls of stuffed pasta shells. Later, what do you get when you stuff a sausage inside a breadstick? Dogmatic has the delicious answer.

Silence of the Spams

Episode | From: Carnival Eats

Noah Cappe heads to the Vermont Maple Festival in St. Albans to dine on the best maple-infused carnival offerings, like the Maple Bacon Butter Dog and the Get in My Belly Pizza. Then, Noah lets it ride at the Great American Foodie Fest in Las Vegas with the Mardi Gras Po'boy and pops at the chance to snack on the Boba Grilled Cheese. Later, Noah returns to the Riverside County Fair and Date Festival in Indio, Calif., for a towering Stacked Spam Burger, delectable Teriyaki Stir Fries and the sweet First Date Funnel Cake.

Next Episode: Wed 10:00AM | 9:00C

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