You got a taste in our Fall Preview of all new Cooking Channel episodes coming your way. Now the time has come! This weekend park in front of your television for one new episode after another. Here's what's in store:

With a menu inspired by the forest, Laura Calder makes a light Fiddlehead Soup; juicy Juniper Beer Bird with a creamy Celeriac Puree; soft Stuffed Mushroom Caps with Goat Cheese; and Millefeuilles stuffed with whipped cream and blackberries.

David spends the day putting together an insider's food guide to Florence, including the ins and outs of buying fruits and vegetables at one of the city's fabulous open air markets, and everything you've ever needed to know about ordering a coffee in Italy. David shows this recipe for Gnudi all' Aqua — naked ravioli — from one of Florence's hottest restaurants. This is la dolce vita.

Like a lot of parents, Chef Roger Mooking sometimes has to trick his kids into eating meat by covering it with cheese. Roger creates a roast beef and potatoes meal featuring local artisan Camembert cheese as his Obedient Ingredient. An everyday prime roast gets bathed in a tangy balsamic marinade, then smothered in a rich and filling herbed Camembert gravy. Roger makes the creamiest, dreamiest mashed potatoes, along with a classic sauteed mushroom side.

Take it from Chuck: "Today is a big day off. I'm cooking for my mentors, who are now sorta my competition as well. I think the world of Dave and Fred, and their restaurants are the first I send anyone if we don't have room here. Obviously we NEVER get to eat together and actually talk. So yeah, today is a big deal."

Rachael delivers a week's worth of meals that you can make in a day: Slow Roasted Lamb and Roasted Tomatoes; Portuguese Fish Supper; Peas And Potatoes Soup With Tarragon Pesto; Chipotle Chicken Thighs With Chunky Guacamole; Stuffed Peppers With Lamb And Eggplant.

Emeril welcomes Bethenny Frankel into his kitchen as he prepares some great recipes using the freshest seafood he can find. Spicy shrimp fra diavolo with angelhair pasta prepares the palette for his virtually bread-free, large sweet-lump crab cakes with remoulade sauce. Finish with moqueca, a full-flavor fish stew from Brazil with onions, chilies, cilantro, coconut milk and a quick shrimp stock. Sounds complicated, but it isn't. It's Fresh Food Fast Emeril style.

Have you ever wanted to make beautiful eclairs like in the pastry shops? Or how about a perfect baked cheesecake, with blueberries? This is the weekend for baking!

Sunny Anderson takes you on a luscious tour of all things dessert and decadent, from sugary creations spun from sugar and fire like baked Alaska and caramel covered apples, to ice creams and gelati of imaginative flavors like sweet corn, basil, cactus pear and chocolate curry! If you're a fan of chocolate, we've got chocolate ladybugs, chocolate pâté, edible chocolate mosaics and a painter who fashions American presidents in chocolate.

The history of dessert pastry is one of exacting skill and indulgent excess. Watch the wizardry and take a taste from the otherworldly arts of LA pastry hotshot Jordan Kahn to the classic French Mille Feuille puff pastry at the French Culinary Institute. Don't miss Del Posto's drummer turned master pastry chef Brooks Headley's unusually delicious Eggplant Chocolate Crostata. Plus San Francisco's hottest bakery: Tartine's Bavarian splendor.