KQED's Cooking section features online step by step recipe
slideshows, local seasonal food and wine resources, recommended cookbooks, food safety & politics links, farmers'
market information, profiles of local farmers as well
as KQED TV and Radio program schedule highlights. Sign
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you. Get information about the availability of companion cookbooks, recipes and/or videos for the cooking series currently airing on KQED TV9 and KQED Life.
KQED's new local program Check, Please! Bay Area airs Thursdays at 7:30pm and Saturdays at 1:30pm on KQED TV9. You can also view it on Comcast On Demand and KQED 191 Life.
Every week, Check, Please! Bay Area features three guests who are local diners, not professional restaurant critics. Each guest chooses their favorite restaurant and the other two guests visit that restaurant under total anonymity -- the restaurants are not notified that Check, Please! "reviewers" are dining there. After trying each other's restaurant recommendations, the guests come on the show to discuss, dispute, and celebrate their dining experiences with lively commentary. The panel of diners is moderated by host Leslie Sbrocco, an award-winning author and wine connoisseur. At the end of the show, each restaurant is rated based on the panelists' comments.
The Check, Please! blog (kqed.org/checkplease) features restaurant information, recipes, guest reviews, a video of each episode, and a food photo gallery. Please feel free to join the discussion by posting your comments and reviews of the featured restaurants!
Is It Better to Eat Locally or Eat Differently? When it comes to greenhouse gas emissions, what you eat may be more important than where your food comes from. A new study finds that replacing red meat and dairy products with chicken, fish or vegetables could have the same impact as shifting to an entirely locally-grown diet.
France Plans Lucrative Champagne Expansion A century-old law restricted champagne production to 370 villages in northeastern France, but with demand now outstripping supply, the official body that determines wine laws is admitting 40 more communities — a lucrative move for those joining the exclusive club of champagne producers.
When Fancy Critics Hit T.G.I. Friday's The New York Times sent critics to review chain restaurants this week. David Corcoran reveals what they found, while blogger Ezra Klein describes the conceit as an exercise in contempt for middle America.
Three-Dish Cure for the Dim Sum Blues The Chinese smorgasbord of small-plate dishes known as dim sum is one of life's unreproducible pleasures, writes T. Susan Chang. What if you live far from the bustle of Chinatown? Never fear, she shares three simple recipes to sate your craving.
Zagat Guide a Sign of Beijing's Gastronomic Rise A generation ago, there were no private restaurants in the Chinese capital and service was considered a form of exploitation. Today eating out is a national pastime, and celebrity foreign chefs are rushing to open high-end restaurants ahead of the Beijing Olympics.
Bay Area Farmers' Markets reflect the character and diversity of Northern California. Experience the uniqueness of various markets- the range of products and vendors, locations, dates and times.
See the website for Jacques' latest 26-episode series Jacques Pépin: Fast Food My Way. View recipe videos and step-by-step recipe slideshows, download Jacques' latest recipes and email them to friends, see a behind-the-scenes slideshow narrated by the producer, and enjoy exploring Jacques' interactive kitchen. View program airtimes.
Download holiday recipes at the Jacques Pépin Celebrates! website.
Visit the Jacques Pépin: The Apprentice—Then and Now website to experience Jacques life through an interactive timeline.
Listen to
Michael Krasny's June 11, 2003 interview of Jacques Pépin on Forum.
Joanne
Weir Watch "Weir Cooking in the City".
View step-by-step interactive recipes, print and email
recipes, read episode descriptions, and find out about
Joanne's companion book. Weir Cooking in the City wins 2005 James Beard Foundation Book Award in General category!
Happy Boy Farms
Scaling down from the large farm to a new smaller operation made Greg Beccio a "happy boy." "Today we farm 125 acres on six separate farms in four separate geographical areas. By being in different microclimates, we are able to grow a large product mix, maintaining a wide range of diversity over an extended period of time.
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