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Gourmet's Diary of a Foodie Previous Broadcasts

Tasmania: The Next Culinary Frontier (Episode #307)

KQED Life: Tue, Nov 9, 2010 -- 10:30 AM

With its rich volcanic soils, clean air, and pristine waters, the island of Tasmania, off the southeast coast of Australia, is quickly becoming a food utopia. Visit Tasmania's first Wagyu beef ranch, where cattle roam lush seaside pastures to produce some of the world's highest-quality beef. Meet a truffle expert who took a gamble on Tasmania's climate and won when he became the only person in the past century to grow truffles in Australia. He shares the truffle secrets he learned from the French and explains the delicate nature of digging up these aromatic gems. Then head out to a smokehouse located in an organic apple orchard. There, a smoke master uses applewood to create highly prized cold-smoked trout and salmon. Back in the Gourmet test kitchen, food editor Paul Grimes prepares a recipe for Roast Lamb Salad, a dish made from an interesting cut of meat he discovered in Tasmania.

Repeat Broadcasts:

  • KQED Life: Wed, Nov 10, 2010 -- 5:00 AM
  • KQED Life: Tue, Nov 9, 2010 -- 11:00 PM

Oaxaca: Food of the New World (Episode #304)

KQED Life: Wed, Nov 3, 2010 -- 10:30 AM

Experience the unique culture and customs of the Mexican state of Oaxaca, a region that offers dramatic beauty, an ancient heritage, and some of Mexico's best food. Visit a traditional Zapotec village and meet a family of weavers as they take advantage of indigenous ingredients using recipes passed down by their ancestors. Journey a few miles outside of Oaxaca City to uncover the tradition of stone soup, a dish local men have made to honor women since the pre-Columbian era. Back in the Gourmet test kitchen, executive food editor Kemp Minifie shares a rich and tangy recipe for beef in a spicy tomatillo sauce, adapted from a dish she discovered during a trip to Oaxaca.

Repeat Broadcasts:

  • KQED Life: Thu, Nov 4, 2010 -- 5:00 AM
  • KQED Life: Wed, Nov 3, 2010 -- 11:00 PM

North Carolina: Bbq and Beyond (Episode #205)

KQED Life: Mon, Nov 29, 2010 -- 10:30 AM

We'll show you what southern cooking is all about, and it's not just grits and gravy. We'll travel to North Carolina where we see the old-style tradition of BBQ come alive with legendary pit master, Ed Mitchell. Next, we'll visit an eco-friendly trout farm in the Appalachian Mountains and experience the unique combination of Asian and BBQ cuisine The Lantern, a famous restaurant in Chapel Hill. Join us as we travel across the Tar Heel State and discover the many old and new traditions of BBQ cooking. Back in the gourmet kitchen, we're sharing a recipe that no one can resist: okra fritters.

Montreal: Cooking on the Wild Side (Episode #312)

KQED Life: Wed, Nov 17, 2010 -- 10:30 AM

In and around Montreal, the great outdoors plays a major role in inspiring the unique local flavor. Just 40 minutes outside the city, the beautiful collaboration between a chef and a forager results in an elegant restaurant menu featuring mushrooms found in trees and wild greens picked from riverbeds. Meet a fourth-generation apple farmer who mixes the Old World and the New by producing cider using the methode champenoise. Back in the city, tour the biggest indoor market in Canada with a local chef whose Italian cooking classes have a cult following. In the garden behind Joe Beef, chef Fred Morin shows how his fearless approach to experimentation defines his restaurant's quirky comfort food. In the Gourmet test kitchen, food editor Paul Grimes uses Canadian maple syrup to prepare a delicious whole chicken in a pan.

Repeat Broadcasts:

  • KQED Life: Thu, Nov 18, 2010 -- 5:00 AM
  • KQED Life: Wed, Nov 17, 2010 -- 11:00 PM

Korea: Ancient Food, Modern World (Episode #306)

KQED Life: Mon, Nov 8, 2010 -- 10:30 AM

In Korea, food doesn't simply influence culture; it defines it. Korea's food remains tied to a venerable past with cooking techniques that reflect its royal dynasties and home kitchens. Watch a certified royal-cuisine chef exercise precision and patience to create kimchi, a fermented-vegetable dish that has been a staple here for more than a thousand years. Discover authentic North Korean recipes, part of a disappearing cuisine largely unknown to the outside world. Marvel at the intense and mysterious process of cultivating pyog'o mushrooms, a revered delicacy in a country where mushrooms are a staple. And in the Gourmet test kitchen, editor in chief Ruth Reichl shares a simple yet flavorful recipe for warm tofu with spicy sauce.

Repeat Broadcasts:

  • KQED Life: Tue, Nov 9, 2010 -- 5:00 AM
  • KQED Life: Mon, Nov 8, 2010 -- 11:00 PM

Hidden Hong Kong (Episode #204)

KQED Life: Thu, Nov 25, 2010 -- 10:30 AM

We'll take you on a tour of Hong Kong's private kitchens, buried storefronts, and other hidden secrets known only by the most devoted foodies of Hong Kong. We'll meet chefs of these hidden hideouts and discover the experimental approaches and fusion of ingredients that make what they do so extraordinary. We'll also visit a family-run factory where soy sauce is made using an ancient method. Join us as we uncover where ancient traditions and new culinary methods live in Hong Kong Hideouts. Back in the Gourmet kitchen, we're spicing up your life with oyster sauce, a cornerstone of Asian flavor.

Repeat Broadcasts:

  • KQED Life: Fri, Nov 26, 2010 -- 5:00 AM
  • KQED Life: Thu, Nov 25, 2010 -- 11:00 PM

Farm to Fork (Episode #305)

KQED Life: Thu, Nov 4, 2010 -- 10:30 AM

Discover the many ways in which chefs and farmers around the world are shrinking the distance between farm and table. In New Zealand, a family runs a century-old sustainable ranch and eats almost exclusively from meat and produce cultivated in their backyard. Travel to France to meet a chef who is garnering international attention with a menu inspired by what he pulls straight from his restaurant's garden. Then visit a baker in upstate New York who sees bread as a philosophy and baking as a life experiment. In the Gourmet test kitchen, executive food editor Kemp Minifie shares a resourceful pasta recipe featuring an ingredient many throw away-beet greens.

Repeat Broadcasts:

  • KQED Life: Fri, Nov 5, 2010 -- 5:00 AM
  • KQED Life: Thu, Nov 4, 2010 -- 11:00 PM

Chile Peppers: Playing with Fire (Episode #311)

KQED Life: Tue, Nov 16, 2010 -- 10:30 AM

What could be more exhilarating than the rush of a chile pepper? Discover the many ways in which these peppers have set the global palate on fire. Native to Mexico, chile peppers play a huge role in the country's cuisine. In Oaxaca, family and friends come together to make Mexico's most patriotic dish - Chiles en Nogada. Join John "Doc" Willoughby, executive editor of Gourmet magazine, in Sanliurfa, Turkey, as he researches a story on Urfa and Maras peppers. In Lenhartsville, Pennsylvania, meet an obsessive farmer who harvests over 100 different kinds of chiles, including the hottest pepper in the world. In the Gourmet test kitchen, Ian Knauer uses serrano chiles to make an Indian shrimp curry that mixes heat with a harmony of spices.

Repeat Broadcasts:

  • KQED Life: Wed, Nov 17, 2010 -- 5:00 AM
  • KQED Life: Tue, Nov 16, 2010 -- 11:00 PM

Bread: The Foundation of a Meal (Episode #203)

KQED Life: Wed, Nov 24, 2010 -- 10:30 AM

Bread: A simple staple at the center of almost any meal, on every table, across the globe. We'll travel through the bustling streets of Paris to learn the secrets behind the beautifully baked French loaf, and then head to Italy where an Italian baker shares the legend of Tuscan bread. We'll also travel to the Adirondack Mountains of Upstate New York where we experience a baker who sees bread as a philosophy. From France to Upstate New York, we'll show you the diverse realm of the world's best artisanal bakers. Back in the Gourmet kitchen, we'll get a taste of a legendary recipe for savory Brioche from Richard Bertinet.

Repeat Broadcasts:

  • KQED Life: Thu, Nov 25, 2010 -- 5:00 AM
  • KQED Life: Wed, Nov 24, 2010 -- 11:00 PM

Ancient Traditions (Episode #303)

KQED Life: Tue, Nov 2, 2010 -- 10:30 AM

Travel across the world to meet a diverse group of artisans committed to keeping ancient food traditions alive. In a private kitchen just outside Hong Kong, a chef draws upon old village recipes and time-intensive techniques to secretly prepare dishes for a dining room of just eight people. In Chile, the birthplace of potatoes, you'll meet a woman who has dedicated her life to preserving Chile's unmatched tuber diversity of more than 200 varieties. Along southern India's Malabar Coast, local men enjoy a naturally fermented coconut liquor that stays drinkable for just 24 hours. Back in the Gourmet test kitchen, executive editor John Willoughby makes a pork stew that builds flavors with a variety of Latin roots.

Repeat Broadcasts:

  • KQED Life: Wed, Nov 3, 2010 -- 5:00 AM
  • KQED Life: Tue, Nov 2, 2010 -- 11:00 PM

Bloggers: Confessions of the Food-Obsessed (Episode #206)

KQED Life: Tue, Nov 30, 2010 -- 10:30 AM

Experience the world of the food-obsessed as four stars of the blogging world share their opinions on all things edible. From Vietnam to San Francisco, we'll uncover the unseen and untried as these bloggers show us how to go incognito on the outskirts of Hong Kong and gather the sweet goods on the streets of Paris. Join us as we visit bloggers who know that creating a culinary tale is not just about the food, it's about the adventure along the way. Back in the gourmet kitchen, Ruth Reichl shares a blog-worthy recipe for apricot pie.

New Zealand: The Rugged Land (Episode #202)

KQED Life: Tue, Nov 23, 2010 -- 10:30 AM

With about 10,000 miles of rugged, unspoiled coastline and relative isolation from the rest of the world, New Zealand is the perfect place for growing fresh, organic fare. We'll travel across New Zealand and meet the faces behind the "purest honey," hand-crafted goat cheese, single vineyard excellence, and farm-raised venison. Join us as we learn how local products and the natural bounty of land influence cuisines around the world. And in the Gourmet kitchen, we're ready for dessert! The taste of fresh honey adds the perfect touch of sweetness to a toffee wafer.

Repeat Broadcasts:

  • KQED Life: Wed, Nov 24, 2010 -- 5:00 AM
  • KQED Life: Tue, Nov 23, 2010 -- 11:00 PM

Southern India: The Spice of Life (Episode #201)

KQED Life: Mon, Nov 22, 2010 -- 10:30 AM

What is the secret of South Indian cooking? Join us as we travel to a region considered "off the beaten path" and uncover South India's spice rack of cultures and cuisines. We'll visit the home of an award-winning author where she savors the enduring recipes and aromatic spices that connect her to family and an ancient past. Next, we'll visit a tiny farming community where local farmers cultivate indigenous ragi grain without the use of pesticides. We'll also travel along the western Malabar coast where a distinguished chef makes a local favorite using the region's abundant seafood and coconuts. Join us as we take a journey across India and experience the spices that define our cuisine. Back in the Gourmet kitchen, we're spicing up dinner with a simple recipe for tandoori chicken.

Repeat Broadcasts:

  • KQED Life: Tue, Nov 23, 2010 -- 5:00 AM
  • KQED Life: Mon, Nov 22, 2010 -- 11:00 PM

Aromas: Fragrance and Taste (Episode #218)

KQED 9: Sat, Nov 20, 2010 -- 8:30 AM

Come with us as we fan out across the world to meet with chefs and scientists who are exploring the importance of aromas, proving that the fragrance of a dish does not come only from the ingredients it contains. At the Monell Chemical Senses Center in Philadelphia, we talk with a "taste scientist" who demonstrates the crucial role that aromas play in our enjoyment of food. In the French countryside, we meet a chef who enlivens the dining experience with a wide range of aromas hand-picked from the garden just outside his door. And in the Gourmet kitchen, we'll share a technique for cooking fish and still having your kitchen smell delicious.

La Cocina Andaluza: The Flavor of Flamenco (Episode #313)

KQED Life: Thu, Nov 18, 2010 -- 10:30 AM

Travel to the southernmost part of Spain-Andalucia, the land of flamenco and bullfighting, as well as the origin of many Spanish dishes. Visit the home of a family of flamenco musicians as they prepare classic Gypsy dishes and spontaneously burst into song while cooking. Meet a local farmer who is committed to producing jamon iberico in the time-consuming traditional way because he considers its unique flavor a miracle. Learn the history of gazpacho, one of Andalucia's most well-known delicacies and meet a chef who puts an avant-garde twist on the chilled soup. And in the Gourmet test kitchen, editor in chief Ruth Reichl shares a quick and easy way to make paella at home.

Repeat Broadcasts:

  • KQED Life: Fri, Nov 19, 2010 -- 5:00 AM
  • KQED Life: Thu, Nov 18, 2010 -- 11:00 PM

Tuscan Simplicity (Episode #310)

KQED Life: Mon, Nov 15, 2010 -- 10:30 AM

Tuscany abounds with pride and passion for local ingredients. Meet the area's masters of cucina rustica, who explain why the simplest dishes can be the most delicious. A baker reveals the secrets of saltless bread, the foundation of every Tuscan meal. In Florence, grab lunch with the locals at a street cart whose owner keeps the city's 700-year-old obsession with tripe alive. Head to the sea with a lifelong fisherman who has become an activist for sustainability and grills his catch right off the side of his boat. Then share the primal experience of cooking steak over live fire with the most famous butcher in Tuscany-and, perhaps, the world.

Repeat Broadcasts:

  • KQED Life: Tue, Nov 16, 2010 -- 5:00 AM
  • KQED Life: Mon, Nov 15, 2010 -- 11:00 PM

The World of Sweet (Episode #217)

KQED 9: Sat, Nov 13, 2010 -- 8:30 AM

Sweet doesn't necessarily mean just dessert-it is an indulgence used in all types of food in cultures around the world. You'll see this clearly as we attend a traditional Moroccan tea ceremony complete with amazing sugared pastries, then travel to Shanghai to sample a sweet meat dish. From Morocco to Vietnam to Shanghai, we'll uncover the many uses of sugar and why it's an ingredient we simply can't live without. Back in the Gourmet kitchen, we'll share the gooey goodness of a homemade marshmallow.

The Collective (Episode #309)

KQED Life: Thu, Nov 11, 2010 -- 10:30 AM

Around the world, chefs and farmers are using their culinary talents to do more than just nourish. They're helping reshape society. In a small town in upstate Vermont, meet four men who have combined farming and business efforts to create a sustainable food infrastructure based on cooperation, not competition. Cross the globe to Hanoi, Vietnam and visit a center that gives street kids the skills they need to work in the restaurant industry. High above Oaxaca, Mexico, the native people of a village play unique roles in their agricultural system-from mushroom forager to potato farmer. And in the Gourmet test kitchen, editor in chief Ruth Reichl turns grilled cheese sandwiches from ordinary to extraordinary with locally sourced ingredients.

Repeat Broadcasts:

  • KQED Life: Fri, Nov 12, 2010 -- 5:00 AM
  • KQED Life: Thu, Nov 11, 2010 -- 11:00 PM

Iftar In Istanbul (Episode #308)

KQED Life: Wed, Nov 10, 2010 -- 10:30 AM

Travel to Istanbul, an ancient Turkish city with a culinary past that weaves its way through the Byzantine, Roman, and Ottoman empires. During the holy month of Ramadan, locals fast from sunrise to sunset. Join a food author for the Iftar meal, the traditional feast when the fast is broken. Visit the famed 150-year-old bakery that makes Turkish flatbread pide, a mainstay of the Iftar, in a time-consuming, authentically traditional way. Discover the beauty of gullac, a multilayered dessert studded with pistachios and pomegranates, and meet a family that has perfected the art of making Turkish delight, an early ancestor of the jellybean. In the Gourmet test kitchen, executive editor John "Doc" Willoughby prepares spicy grilled kofte, a Turkish street-food favorite that gets its irresistible flavor from a unique blend of spices.

Fine Fast Food (Episode #216)

KQED 9: Sat, Nov 6, 2010 -- 8:30 AM

Who says fast food can't be superb? Join us as we visit chefs around the world who are redefining the very concept of "fast food." Chef David Chang of Momofuko Ssam Bar in New York City turns out a spectacular meal in next to no time. In Florence, Italy, a tripe sandwich vendor shows us the glories of the city's oldest form of fast food, while in Hong Kong we visit a local wonton noodle shop that has gained widespread fame for what many consider its perfect recipe. In the Gourmet kitchen, we'll show you how to make Steak Diane in a flash, using a very unexpected ingredient.

India & Vietnam: Complex Cuisine (Episode #302)

KQED Life: Mon, Nov 1, 2010 -- 10:30 AM

Travel to India and Vietnam and learn how the sophisticated cooking traditions and exotic spices of these countries make their regional cuisines so complex. In Hyderabad, India, discover the intricate process of cooking mutton biryani with a richly seasoned recipe that dates back to the 18th century. In the coastal city of Mangalore, experience the luxury of kane rawa, a spicy seafood delicacy made with a meat-eating fish. Then journey to Vietnam and learn the art of making chao, the country's pungent version of pickled tofu. And enjoy an elegant lunch full of exotic fruits from the Mekong Delta. In the Gourmet test kitchen, Gourmet editor in chief Ruth Reichl shares a quick recipe for Indian chicken vindaloo anyone can make and food editor Ian Knauer explains how to layer flavors to create a Vietnamese chicken and pineapple soup.

Repeat Broadcasts:

  • KQED Life: Tue, Nov 2, 2010 -- 5:00 AM
  • KQED Life: Mon, Nov 1, 2010 -- 11:00 PM
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      We are aware of the break-up issues for our DT25 Over the Air signal in the Monterey/Salinas area. This will also affect viewers of any cable or satellite signal provider using that transmitter as their source. Engineers are working on the problem.

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      (Affects several San Francisco TV & Radio stations, including KQED 9.1, 9.2 & 9.3) During the week of August 25, Monday through Friday, between 9am and 4pm, several TV and radio stations will be switching to their Auxiliary antennas. This is being done so that the tower crew can perform routine maintenance on the regular […]

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