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Hubert Keller: Secrets of a Chef Previous Broadcasts

Burgers from a Master (Episode #321)

KQED Plus: Sun, May 21, 2017 -- 8:30 AM

It's two special burgers from the Burger Bar, including a unique slider pairing buffalo meat and some succulent crab followed by a BLT burger made with turkey meat and topped with a spicy aioli. Recipes: Buffalo Surf and Turf Slider, BLT Turkey Burger

Keller Family Treasures, Part 3 (Episode #403H)

KQED 9: Sat, May 20, 2017 -- 2:30 PM

It's Alsatian home cooking at its best with a refreshing celery root salad, an Alsatian pork pie and a spectacular Black Forest Cake. Recipes: Celery Root, Apple, and Walnut Salad; La Tourte de la Vallee de Munster (Alsatian Pork Pie); Black Forest Cake.

Veal for a Special Occasion (Episode #314)

KQED Life: Fri, May 19, 2017 -- 11:00 AM

Most French chefs love veal for its tender texture and delicate flavor, and Chef Keller is no exception. Today he's making a veal loin and stuffing it with pancetta, sweetbreads and pistachios. Dessert is a rich espresso drowned in ice cream. Recipes: Veal Loin Stuffed with Pancetta, Pistachios and Sweetbreads, Affogato

Sandwiches from Master Chefs (Part 2) (Episode #324)

KQED Plus: Fri, May 19, 2017 -- 8:30 AM

Today's show includes more great sandwiches from Chef Keller's master chef friends. First Rick Moonen makes a scrumptious sloppy joe with catfish and his own, very special barbecue sauce. Then star chef Shawn McClain takes burgers to a new level by combining Wagyu beef, short rib meat, goat cheese, and an artichoke-ham relish. Recipes: Rick Moonen's Catfish Sloppy Joe, Shawn McClain's Mediterranean Burger

Fruit Tarts (Episode #313)

KQED Life: Thu, May 18, 2017 -- 11:00 AM

Chef Keller makes two, French-style fruit tarts, starting with an easy-to-make pear tart similar to the ones made by home cooks. He then makes a stunning Tartes Aux Fruites, the renowned classic found in bakeries throughout France. Recipes: Poached Pear Tart with Rum-Flavored Almond Cream; Tartes aux Fruites Recipes.

Sandwiches from Master Chefs (Part 1) (Episode #323)

KQED Plus: Thu, May 18, 2017 -- 8:30 AM

Chef Keller asks his chef friends to create their favorite sandwiches. Chef Vincent Poussel of the famed Auerole restaurant in Las Vegas makes an unforgettable ham and cheese with home-cured ham on kalamata olive bread. Two-star Michelin Chef Julian Serrano uses chorizo and saffron aioli to spice up an egg sandwich. Recipes: Home-Cured Ham and Cheese on Kalamata Olive Bread, Fried-Egg Sandwich with Chorizo, Padron Peppers and Saffron Aioli

Halibut Two Ways (Episode #312)

KQED Life: Wed, May 17, 2017 -- 11:00 AM

Chefs love halibut for its versatility and hearty texture. Today, Chef Keller makes it two ways - one with red wine and one with white. Recipes: Grilled Halibut in Barigoule (Artichoke Wine Broth); Red Wine Braised Halibut on a Bed of Endives and Mushrooms.

Demystifying Duck Confit (Episode #322)

KQED Plus: Wed, May 17, 2017 -- 8:30 AM

Many people love eating duck confit with its super succulent texture and flavor, but never tried to make it. Chef Keller shows us how to make it step-by-step at home and then uses the meat to create a beautiful terrine. Recipes: Duck Confit, Duck and Pork Terrine with Pistachios

Beef Wellington (Episode #311)

KQED Life: Tue, May 16, 2017 -- 11:00 AM

Chef Keller prepares his favorite holiday dinner main course: Beef Wellington, a French classic that never goes out of style along with a delicious and colorful vegetable stew. Recipes: Beef Wellington; Sauteed Vegetables with String Beans and Shiitakes.

Burgers from a Master (Episode #321)

KQED Plus: Tue, May 16, 2017 -- 8:30 AM

It's two special burgers from the Burger Bar, including a unique slider pairing buffalo meat and some succulent crab followed by a BLT burger made with turkey meat and topped with a spicy aioli. Recipes: Buffalo Surf and Turf Slider, BLT Turkey Burger

Treasures of Provence: Eggplant & Tomatoes (Episode #310)

KQED Life: Mon, May 15, 2017 -- 11:00 AM

Inspired by the cooking of Provence, Chef Keller creates some fabulous dishes with the classic combination of eggplant and tomatoes, including a show-stopping stack. Recipes: Poor Man's Caviar; Eggplant, Pepper & Goat Cheese Stack.

Fleur Tastings (Episode #320)

KQED Plus: Mon, May 15, 2017 -- 8:30 AM

Chef Keller shows how to pack lots of punch and great flavors into small plates with three popular dishes from his restaurant, Fleur. Recipes: Tuna Tacos Slow-Cooked Smoky Baby Ribs, Beef Tartare

French-Style Fruit Tarts (Episode #316)

KQED Plus: Sun, May 14, 2017 -- 8:30 AM

Chef Keller makes two, French-style fruit tarts, starting with a home-style, quick pear tart. Then it is renowned classic, the Tarte aux Fruits just like the ones found in bakeries throughout France. Recipes: Poached Pear Tart with Rum-Flavored Almond Cream, Tarte aux Fruits

Keller Family Treasures, Part 2 (Episode #402H)

KQED 9: Sat, May 13, 2017 -- 2:30 PM

Chef Keller recreates classics from his hometown of Ribeauville, France. Dishes include a light mayonnaise he learned from his grandmother and another family favorite, a rolled pasta dish made with a savory filling. Recipes: Poached Leeks with Grandma's Light Mayonnaise; Fleischschnaka (Pasta Roulade).

Signature Burgers (Episode #309)

KQED Life: Fri, May 12, 2017 -- 11:00 AM

Today's menu comes from The Burger Bar and includes Chef Keller's signature Buffalo Burger with his secret recipe for a very special red wine sauce. On the side is a recipe for some crunchy, juicy homemade onion rings. Recipes: Buffalo Burger; Beer-Battered Onion Rings with Spicy Aioli.

Coq Au Vin (Episode #319)

KQED Plus: Fri, May 12, 2017 -- 8:30 AM

From Chef Keller's classic repertoire comes Coq au Vin, the signature dish of many French bistros which is braised in rich red wine along with mushrooms and onions. Dessert is another classic: a Mille-feuille (Napoleon) layered with pastry cream, berries, and some delicate puff pastry. Recipes: Coq au Vin, Mille-feuille (Napoleon)

Small Bites, Big Flavors (Episode #308)

KQED Life: Thu, May 11, 2017 -- 11:00 AM

Chef Keller recreates two of the most popular dishes from his Fleur restaurant in Las Vegas, including an innovative way of cooking steak on hot rocks. Recipes: Crab & Avocado Sphere with Watermelon Gazpacho; Grilled Skirt Steak with Chimmichurri Sauce.

Stack It with Style (Episode #318)

KQED Plus: Thu, May 11, 2017 -- 8:30 AM

On today's show, Chef Keller shows how to add great pizzazz to food presentations by creating Beautiful stacks. First, he's pairing corn pancakes with two different kinds of salmon plus a dab of caviar. His second stack includes crab, avocado and tomato. Recipes: Corn Pancakes and Seafood Stacks, Avocado, Crab, and Tomato Stacks

Seafood Sliders (Episode #307)

KQED Life: Wed, May 10, 2017 -- 11:00 AM

With sliders all the rage these days, Chef Keller moves outside the slider beef box and creates 3 fabulous and unique sliders that are perfect for entertaining. Recipes: Double Salmon Slider with Mustard-Dill Sauce; Scallop Sliders with Bacon and Grilled Tomatoes; Chicken Slider with Red Pepper Piperade.

Vegetarian Favorites (Episode #317)

KQED Plus: Wed, May 10, 2017 -- 8:30 AM

It's a vegetarian feast, starting with a classic French potato pie filled with shallots, swiss cheese and a hearty dose of fresh herbs. Then it's a dessert that is both healthy and decadent. Recipes: Alsatian Potato Pie, Chocolate Quinoa Mousse

Beef Bourguignon (Episode #306)

KQED Life: Tue, May 9, 2017 -- 11:00 AM

Thanks to Julia Childs, Beef Bourguignon is probably the most famous French dish in the world. Chef Keller adds some terrific twists to this well-loved dish, and then creates a unique variation. Recipes: Hubert Keller's Beef Bourguignon.

French-Style Fruit Tarts (Episode #316)

KQED Plus: Tue, May 9, 2017 -- 8:30 AM

Chef Keller makes two, French-style fruit tarts, starting with a home-style, quick pear tart. Then it is renowned classic, the Tarte aux Fruits just like the ones found in bakeries throughout France. Recipes: Poached Pear Tart with Rum-Flavored Almond Cream, Tarte aux Fruits

Ceviche Around The World (Episode #305)

KQED Life: Mon, May 8, 2017 -- 11:00 AM

Spice up any party with refreshing, healthy and easy-to-prepare ceviche, marinated seafood salads that originated in South America. Using 3 different fishes and flavor combinations, Chef Keller creates a mouth-watering assortment. Recipes: Asian-Flavored Tuna Ceviche; Japanese Ceviche with Halibut; Spanish-Flavored Salmon Ceviche.

Osso Bucco: Keller Style (Episode #315)

KQED Plus: Mon, May 8, 2017 -- 8:30 AM

Turning even Italian heads, Chef Keller continues his veal class with a hearty Osso Bucco made With a whole shank and root vegetables for a unique, dramatic and delicious result. Recipes: Osso Bucco, Glazed Vegetable Stew, Apple Tart Tatin

Beef Wellington (Episode #311)

KQED Plus: Sun, May 7, 2017 -- 8:30 AM

Chef Keller prepares his favorite holiday dinner main course: Beef Wellington, a French classic that never goes out of style along with a delicious and colorful vegetable stew. Recipes: Beef Wellington; Sauteed Vegetables with String Beans and Shiitakes.

Keller Family Treasures, Part 1 (Episode #401H)

KQED 9: Sat, May 6, 2017 -- 2:30 PM

Chef Keller recreates classics from his hometown of Ribeauville, France. Dishes include a light mayonnaise he learned from his grandmother and another family favorite, a rolled pasta dish made with a savory filling. Poached Leeks with Grandma's Light Mayonnaise; Fleischschnaka (Pasta Roulade).

Easy Frozen Desserts (Episode #304)

KQED Life: Fri, May 5, 2017 -- 11:00 AM

Two great frozen desserts are on the menu today including a delicious chocolate sorbet and a fruity, raspberry frozen yogurt. Recipes: Chocolate Sorbet in White Chocolate Cups; Raspberry Frozen Yogurt.

Veal for a Special Occasion (Episode #314)

KQED Plus: Fri, May 5, 2017 -- 8:30 AM

Most French chefs love veal for its tender texture and delicate flavor, and Chef Keller is no exception. Today he's making a veal loin and stuffing it with pancetta, sweetbreads and pistachios. Dessert is a rich espresso drowned in ice cream. Recipes: Veal Loin Stuffed with Pancetta, Pistachios and Sweetbreads, Affogato

Brioche Made Easy (Episode #303)

KQED Life: Thu, May 4, 2017 -- 11:00 AM

Chef Keller demonstrates why pastry chefs revere brioche, with its buttery taste and flaky texture. After showing a basic recipe for this French classic, he creates two mouth-watering variations. Recipes: Basic Brioche Dough; Brioche with Garlic Saucisson; Brioche Buns with Walnuts, Bacon and Onions.

Fruit Tarts (Episode #313)

KQED Plus: Thu, May 4, 2017 -- 8:30 AM

Chef Keller makes two, French-style fruit tarts, starting with an easy-to-make pear tart similar to the ones made by home cooks. He then makes a stunning Tartes Aux Fruites, the renowned classic found in bakeries throughout France. Recipes: Poached Pear Tart with Rum-Flavored Almond Cream; Tartes aux Fruites Recipes.

Salads The French Way (Episode #302)

KQED Life: Wed, May 3, 2017 -- 11:00 AM

Chef Keller creates the kind of wonderful and enticing salads you will find in bistros and brasseries throughout France. Recipes: Mixed Green Salad with Pear, Almonds and Cheese Filled Baked Potato; Spinach Salad with Poached Egg and Polenta Croutons.

Halibut Two Ways (Episode #312)

KQED Plus: Wed, May 3, 2017 -- 8:30 AM

Chefs love halibut for its versatility and hearty texture. Today, Chef Keller makes it two ways - one with red wine and one with white. Recipes: Grilled Halibut in Barigoule (Artichoke Wine Broth); Red Wine Braised Halibut on a Bed of Endives and Mushrooms.

Seafood Savvy (Episode #301)

KQED Life: Tue, May 2, 2017 -- 11:00 AM

Chef Keller makes three innovative and easy-to-prepare seafood recipes including mussels bathed in a creamy, white wine sauce and an unusual ceviche that's packed with punch. Recipes: Mussels in Basil White Wine Sauce; Rock Shrimp Burger; Peruvian Ceviche.

Beef Wellington (Episode #311)

KQED Plus: Tue, May 2, 2017 -- 8:30 AM

Chef Keller prepares his favorite holiday dinner main course: Beef Wellington, a French classic that never goes out of style along with a delicious and colorful vegetable stew. Recipes: Beef Wellington; Sauteed Vegetables with String Beans and Shiitakes.

Verrine (Episode #225)

KQED Life: Mon, May 1, 2017 -- 11:00 AM

Chef Keller presents the current culinary rage in France called verrine, or serving foods in different shaped glasses. It's both practical and beautiful, allowing guests to easily carry their food at a gathering. He's making everything from salad to dessert and serving them up in some pretty spectacular presentations. Recipes: Pasta Salad with Pear, Mache Tomato-Zucchini Verrine; Croque Monsieur; Mascarpone-Pineapple Parfait; Chocolate Verrine for a Crowd.

Treasures of Provence: Eggplant & Tomatoes (Episode #310)

KQED Plus: Mon, May 1, 2017 -- 8:30 AM

Inspired by the cooking of Provence, Chef Keller creates some fabulous dishes with the classic combination of eggplant and tomatoes, including a show-stopping stack. Recipes: Poor Man's Caviar; Eggplant, Pepper & Goat Cheese Stack.

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