The bird's in the oven. Still cooking? Not quite done yet. Almost there? Just a few more mins... 

Cooking Channel wishes you a very Happy Thanksgiving! And we've got what you need to make it through a day of waiting, eating, digesting, napping, and eating again:  a whole nine hours of Food(ography) episodes.

A 360 degree look at Thanksgiving, the ultimate food-lover's holiday. From the first harvest table to Thanksgiving re-imagined with twists on traditional fare. We'll dig into Akhtar Nawab's Indian fusion feast, serve up Aki and Alex's molecular turkey meatballs, and even taste a bit of luxury at Christopher Kostow's posh Napa Valley Thanksgiving. You'll wanna savor every bite, from the oyster stuffing to the pumpkin pie! 

You should always save room for pie. Pies and Thighs, the hottest, hippest kitchen on the East coast shows us how they earned their cult-like following. Pulino's restaurant shows us why the ancient crostata still has a place of honor on their menu. Chef Landon Schoenefeld takes comfort food out of its comfort zone in Minneapolis with a Ham and Escargot Pot Pie. And Gilt's David Carmichael peeks into the future with an Inside-Out Blueberry Pie. Plus many more crusty, crumbly tidbits including star April Bloomfield's Stilton Pie at the The Breslin! 

Ah, the art of dessert pastry! The history of these delicacies is one of exacting skill and indulgent excess. Watch the wizardry and take a taste from the otherworldly arts of L.A. 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. 

Follow the deep, dark path of chocolate from the depths of the rainforest to the back rooms of master chocolatiers. Visit Ultra Marinos where Maricel Presilla will take us back to the earliest Meso-American chocolate beverage or see how Hershey's Kisses have been challenged by Victorian clad blenders at Mast Brothers Chocolate in New York. 

You want candy. You know you do. Step inside the ultimate candybox, Economy Candy, where you can get candy from your childhood, candy from the future, and even some that only costs a penny! Sugar artist Elizabeth Hodes makes blown candy glass sculptures that will blow your mind. We explore every gooey, stretchy, hard, and chewy candy you've ever heard of, and some you haven't, like Eddie Huang's incredible candy-filled pork sandwich, the Chairman Bao. Pastry chef Michael Laiskonis of Le Bernardin will transform an old-fashioned favorite into a four-star dessert. And of course we'll find time to deep-fry some Mars Bars. 

Culinary innovation is alive, and now, it's on wheels! From the classic hot dog in Midtown Manhattan to the newest fleet of gourmet food trucks, to the unexpected treasures in Minneapolis, eating on the run has gone from drab to today's hottest trend in haute cuisine. We'll see how Dante Gonzales is combining soul, food, music and art into his new roving restaurant. The food truck is quickly becoming a career path for trained chefs and passionate foodies alike. With blog alerts, tweets, and phone apps to help you keep track of your favorite mobile meal, we'll map out a course; meeting the personalities behind the trucks and getting a few delicious recipes along the way. 

Few foodies are more dedicated than those who belong to the heat-seeking cult called the Spiceheads! Learn exactly what makes those habanero peppers so much hotter than the rest, discover the hottest wings in NYC, and snack on some crunchy Korean kimchee at Good Fork. Aarón Sanchez will take us south of the border, and Joey Campanaro will serve up a spicy Italian peasant dish made with lobster. Later we'll imbibe in a cocktail called the Sangrita that heats you up while it cools you down. There's even room for a spicy dessert with Pichet Ong. You'll want to keep a glass of milk — but not water — close at hand. 

This very special Food(ography) takes an in-depth look at the sandwich, which is literally the greatest thing since sliced bread. From its inception at the poker table to its international hits like the spicy Mexican Torta, the hearty Chicken Parmesan, or the proper English Tea Sandwich, this show's got you covered like cheese on a tuna melt. And yes, that is a Sea Urchin Sandwich that Chef George Mendes put in your lunchbox. 

You should always save room for pie. Pies and Thighs, the hottest, hippest kitchen on the East coast shows us how they earned their cult-like following. Pulino's restaurant shows us why the ancient crostata still has a place of honor on their menu. Chef Landon Schoenefeld takes comfort food out of its comfort zone in Minneapolis with a Ham and Escargot Pot Pie. And Gilt's David Carmichael peeks into the future with an Inside-Out Blueberry Pie. Plus many more crusty, crumbly tidbits including star April Bloomfield's Stilton Pie at the The Breslin! 

• Roasting, trussing, carving and gravy how-to videos all right here
• Pumpkin Pie recipe
• Cooking Channel's complete Thanksgiving Headquarters