Simply Ming Previous Broadcasts

Street Foods (Episode #1112H)

KQED Life: Fri, Jun 24, 2016 -- 3:00 PM

From Osaka to Tokyo, street food is everywhere on the road in Japan. From yakitori to fresh crab, pork offal to takoyaki - Host Ming Tsai experiences some of the best of the day and nighttime street foods that both Osaka and Tokyo have to offer, this week on Simply Ming.

The Ultimate Comfort Food: The Egg (Episode #1201H)

KQED Life: Thu, Jun 23, 2016 -- 3:00 PM

Today we make filling, flavorful meals from one of the most basic ingredients: the egg! Ming shows you how to make a Wok Stirred Shiitake Omelette that will satisfy the whole family, and then cooking legend, Jacques Pepin, steps into the kitchen for a drink and some home cooking. He'll share two of his mother's recipes, Eggs Jeanette and Maman's Cheese Souffle, and show you how to master the egg.

Spring Roll Wrappers and Pesto (Episode #1128H)

KQED Life: Wed, Jun 22, 2016 -- 3:00 PM

Both the East and the West have versatile ingredients that really deserve to be given the opportunity to spread their wings. For example, spring roll wrappers can do much more than contain fillings and pesto rates more partners than pasta. So today Ming will bring these two together with some "out of the box" recipes including Pesto Chicken and Spinach Spring rolls, Tomato and Cucumber Napoleon and then an easy delicious Italian Sausage and Reggiano "Pan Pizza". Finally, New York chef, Marc Forgione joins Ming and takes this pair to a whole new level with his Tomato Soup with Basil Marinated Cherry Tomatoes and Spicy Spring Roll "Crouton".

Organic Ponzu and Jamon De Fermin (Episode #1127H)

KQED Life: Tue, Jun 21, 2016 -- 3:00 PM

During a recent trip to Spain, Ming fell in love with ham - and not just any ham, but the most luscious, silky ham he ever tasted-jamon iberico de Fermin. Ming takes his new love and pairs it with an old favorite in his pantry- ponzu. That tangy citrus condiment from Japan heads to Europe to start today's meal with Ming's Fennel Salad on Jamon 'Carpaccio'. A never fail dish that can work as both an appetizer or a side is next on the menu as Ming shows us his Jamon Wrapped Asparagus with Ponzu Syrup. Then, Ming takes his master duo on holiday to France with his Seared Jamon Wrapped Chicken Breast with Ponzu Glazed Melon de Cavaillion Finally, fellow fan of today's master pair, Chef Marco Canora of Hearth Restaurant joins Ming's dynamic duo in his Linguini with Ponzu Steamed Clams and Crispy Jamon.

Einat Admony & Purees (Episode #1126H)

KQED Life: Mon, Jun 20, 2016 -- 3:00 PM

Purees used to be synonymous with baby food. Not anymore! We show you how to make purees explode with texture and flavor, especially in the hands of Chef Einat Admony, who mixes it up with Ming.

Wakiya - Ramen (Episode #1111H)

KQED Life: Fri, Jun 17, 2016 -- 3:00 PM

Nothing says Japan like Ramen noodles - this episode of Simply Ming brings Chef Ming Tsai on the road to the Instant Ramen Museum in Osaka, Japan. Ming also learns the secrets of cooking Ramen from famous Japanese Chef Yuji Wakiya.

Ellie Krieger and Better Burgers (Episode #1125H)

KQED Life: Thu, Jun 16, 2016 -- 3:00 PM

Want to eat more burgers? Chef Ellie Krieger makes that easy! Joining forces with Host Ming Tsai the two cook up some lighter, even tastier burgers on the fly, this week on Simply Ming.

Calgary (Episode #1124H)

KQED Life: Wed, Jun 15, 2016 -- 3:00 PM

Get a taste of the West as Ming travels on the road to Calgary, Alberta. Ming and his team travel to the Canadian Rocky Mountain Ranch where he joins chef Allistair Barnes in cooking elk and bison, grown on the ranch.

Rocky Mountaineer (Episode #1123H)

KQED Life: Tue, Jun 14, 2016 -- 3:00 PM

All aboard the Rocky Mountaineer!! Chef Ming Tsai goes on the road in Canada in this special episode of Simply Ming. Cooking on the move, Ming travels across British Columbia to experience the best of Canadian cuisine with Rocky Mountaineer Chef Jeanne Pierre Guerin.

Sake/Yonemura (Episode #1122H)

KQED Life: Mon, Jun 13, 2016 -- 3:00 PM

On the Road in Japan, Chef Ming Tsai goes to the Sake Brewery in Nara, Japan to discover the wonders of sake. Then Ming returns to the kitchen to cook with sake with Chef Masayasu Yomemura at Restaurant Yonemura.

Michiba - Seafood (Episode #1110H)

KQED Life: Fri, Jun 10, 2016 -- 3:00 PM

This episode of Simply Ming is all about seafood. On the road in Japan, Host Ming Tsai visits Tsukiji, the biggest wholesale fish and seafood market in the world, which houses more than 400 different types of seafood! Later, Ming joins Japan's first Iron Chef Rokusaburo Michiba to cook some amazing dishes made from seafood bought fresh from the wholesale market.

Rakutaian-Kobe (Episode #1121H)

KQED Life: Thu, Jun 9, 2016 -- 3:00 PM

Anyone who goes to Japan knows about Kobe beef, that wonderful marbled beef found in only one small region in Japan. Chef Ming Tsai goes on the road to find out why this beef is so special - and then cooks at one of the best beef restaurants in Osaka, Rakutaian.

Cooking at Home - Miso (Episode #1120H)

KQED Life: Wed, Jun 8, 2016 -- 3:00 PM

On the Road in Japan, Chef Ming Tsai sees first hand how Japan's famous miso is made as he visits one of the oldest miso factories still operating in Japan. Back in the kitchen, Ming learns miso cooking techniques from one of his college friends and her mother who share their secrets of cooking with miso, this week on Simply Ming..

Mom and Dad - Show Two (Episode #1119H)

KQED Life: Tue, Jun 7, 2016 -- 3:00 PM

Ming is joined by his Mom and Dad to cook some of their favorite dishes.

Mom and Dad - Show One (Episode #1118H)

KQED Life: Mon, Jun 6, 2016 -- 3:00 PM

Ming is joined by his Mom and Dad to cook some of their favorite dishes.

Todd English & Quick Pan Sauce (Episode #1109H)

KQED Life: Fri, Jun 3, 2016 -- 3:00 PM

On this episode of Simply Ming, we look at the key to infusing (sometimes boring) pasta noodles with maximum flavor. Pasta master Todd English whips up a creative quick pan sauce with lobster.

Tony Maws & Funky Cuts (Episode #1117H)

KQED Life: Thu, Jun 2, 2016 -- 3:00 PM

On this episode, those funky cuts of meat you might have trouble identifying - or identifying with - at the market. But they're hot items at restaurants, inexpensive and easy to cook, as Chef Tony Maws is here to show us.

Richmond - Andy Liu (Episode #1116H)

KQED Life: Wed, Jun 1, 2016 -- 3:00 PM

On the road in Richmond, British Columbia, Chef Ming Tsai and Chef Andy Liu cook with one of the region's best local ingredients, crab. On this episode of Simply Ming, they cook crab together, not one, not two - but four different ways - combining their own tricks and techniques for getting the most flavor.

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TV Technical Issues

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      (DT54-1 through 54-5) Monday 5/09 The DT54 Over the Air signal will need to switch from main to auxiliary levels at some point Monday (most likely early afternoon) for the safety of the crew working on another station’s equipment on the tower, then back to the main antenna late-afternoon when work is completed. The change […]

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