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Sara's Weeknight Meals Previous Broadcasts

Slow Cooker Meals with Michele Scicolone (Episode #411H)

KQED Life: Tue, Oct 31, 2017 -- 12:30 PM

Michele Scicolone has elevated the humble slow cooker to an instrument of high art, and we've got two of her best recipes: Pork Ragu with Broken Lasagna and Meatball Tagine with Couscous.

Not Just for Kids (Episode #408H)

KQED Plus: Tue, Oct 31, 2017 -- 7:30 AM

Parents rejoice! Sara has two kid-friendly recipes, fast and easy for a weeknight, that will satisfy a picky palate but tasty and sophisticated enough to please an adult. First up: Beer Batter Shrimp, then Sara and the kids cook up Pasta Pizza. And for a lunchbox treat, there's Sara's Jiggly Orange Wedges.

Five Ingredient Cookout (Episode #520H)

KQED Life: Mon, Oct 30, 2017 -- 12:30 PM

Five ingredients all cooked outside - what's not to love about Sara's scallop, basil and prosciutto kebabs? Since we're barbecuing, we decided to go to the master, Hill Country Barbecue's Elizabeth Karmel for her definitive Texas barbeque brisket. Sara cools it off with watermelon lemonade. We'll also visit with YouTube stars, the Barbeque Pit Boys, an international cooking club for men who love meat and heat.

Fish in a Bag (Episode #407H)

KQED Plus: Mon, Oct 30, 2017 -- 7:30 AM

The French call cooking fish in a wrapper of foil or parchment en papillote. We call it simply brilliant! Special guest Marc Vetri joins Sara with a delicious recipe for Clam Pasta en Papillote, then Sara shows us her own Salmon in a Bag - so simple and juicy, you'll use this easy technique on seafood from now on.

Personal Pizza (Episode #708H)

KQED 9: Sun, Oct 29, 2017 -- 3:00 PM

Everyone loves Italian and we have the best Italian recipes. First, salt baked pesce per due with braised greens, a simple but dramatic dish sure to impress from seafood expert David Pasternack. Then Philadelphia's best Italian chef Marc Vetri joins us to shop for ingredients for his father Sal's Meatballs with pizza sauce, made in Sara's kitchen. And on Ask Sara, Sara shows a viewer an amazing trick for cutting olives and cherry tomatoes.

Honey Be Good (Episode #604H)

KQED Life: Fri, Oct 27, 2017 -- 12:30 PM

It's a well-known fact that honeybees are a precious resource for pollinating the food we eat, but they are mysteriously dying off. Sara joins a beekeeper in Savannah, Georgia to discover the secrets of bees and beekeeping. Then they make a honey centered dish that's pure Georgia - rosemary honey and Georgia peach chutney burgers. Next, she travels to Napa, California to gather ingredients at a farm and cook with chef Joey Altman. His grilled duck breast with honey roasted carrots, farro-herb salad and cider jus is easier than it sounds, and delicious as well. Recipes: Rosemary honey and Georgia peach chutney burgers, Grilled duck breast, honey roasted carrots, farro-herb salad and cider jus.

Beantown (Episode #703H)

KQED Plus: Fri, Oct 27, 2017 -- 7:30 AM

Sara has got nearly a week's full of meals with the simplest idea - cook once, eat twice. Day one starts with a spicy roast pork that's easy and delicious. Day two, that pork is transformed into a Vietnamese banh mi sandwich. On day three, dinner is Peruvian baked chicken thighs that are transformed on day four into chicken and tomatillo salsa nachos. On Ask Sara, Sara answers a viewer's question on the best way to get kids involved in the kitchen.

Arkansas Eats (Episode #705H)

KQED Life: Thu, Oct 26, 2017 -- 12:30 PM

Pizza started in Italy, but has become America's favorite food and today we have all kinds. Grilling expert Elizabeth Karmel joins Sara to make a blistered corn and asparagus pesto grilled pizza that's smoky and good. Sara has tips for rolling out pizza dough on Ask Sara. Then it's a kid-centric meal of pasta pizza with peanut sesame sauce.

15-Minute Sautes (Episode #406H)

KQED Plus: Thu, Oct 26, 2017 -- 7:30 AM

Sometimes the fastest route to dinner is to saute or quick fry a piece of meat or fish. Sara shows the proper technique and then some quick, mix-and-match ways to change it up. First, Pork Saute with a choice of two sauces, then Spicy Blackened Fish with a homemade Creole rub.

A Trip to Brazil W/Leticia Moreinos Schwartz (Episode #307H)

KQED Life: Wed, Oct 25, 2017 -- 12:30 PM

The flavors of Brazil come alive as Brazilian chef Leticia Moreinos Schwartz takes Sara to some of her favorite bodegas and Brazilian neighborhoods in Connecticut. They return to prepare traditional Salt Cod with Bacon, Onions, Eggs and Potatoes plus Chicken, Shrimp, Peanut and Cashew Stew.

Just 5 Ingredients (Episode #405H)

KQED Plus: Wed, Oct 25, 2017 -- 7:30 AM

Less is more when you use just 5 ingredients: less time, less money but with Sara's easy recipes, much more flavor. Jean Anderson's Oven Fried Chicken will knock you out, and our Salmon with Wasabi Crust is just spicy enough. Finally, the elegant but easy Duck Confit with Braised Leeks and Sauerkraut.

Leftover Show (Episode #410H)

KQED Life: Tue, Oct 24, 2017 -- 12:30 PM

Embrace your leftovers with Sara's quick and clever recipes using last night's meal in an entirely new way. You'll love Tomato, Chicken and Tortilla Soup, and any kind of cooked pasta can star again in Sara's Brie, Bacon and Spaghetti Frittata.

Vegan with Adam Sobel (Episode #404H)

KQED Plus: Tue, Oct 24, 2017 -- 7:30 AM

Both Huffington Post and Buzzfeed named Chef Adam Sobel's Cinnamon Snail one of the Top 5 Food Trucks in America. He will reveal his secrets to Sara when he cooks Korean Barbecue Tofu Tacos as well as Ancho Chili Black Bean Potato Skins. Yum!

Significant Salad (Episode #519H)

KQED Life: Mon, Oct 23, 2017 -- 12:30 PM

If you've packed on the pounds lately, we have solution - salads that cut the calories without cutting the flavor, Sara's steak, mushroom and tomato salad, or scallop and grapefruit salad. We'll also visit the quintessential farmers market to shop for clean greens. It's like a spa in your own home!

Picnics and Tailgates (Episode #403H)

KQED Plus: Mon, Oct 23, 2017 -- 7:30 AM

Food just tastes better outside, especially at sporting events, outdoor concerts and holiday celebrations. Sara's got some great choices - Homemade Beer Bread with Pulled Chicken Barbecue and Refrigerator Pickles. Then a cool, sweet and salty Two Melon Salad with Feta and Prosciutto, served with Cold Pea Soup with Shrimp and Carrot Garnish. Sara even shows you how to pack it all for an outdoor feast.

Fish Around The World (Episode #707H)

KQED 9: Sun, Oct 22, 2017 -- 3:00 PM

Two of our favorite things come together in this episode - pasta and one-pan meals. First, slow cooking expert Michele Scicolone shows how to make a delicious pork ragu with broken lasagna in the slow cooker. Then Sara makes a pear couscous with shellfish, and explains what pans are essential to stock a kitchen.

Turkish Home Cooking (Episode #310H)

KQED Plus: Sun, Oct 22, 2017 -- 7:30 AM

Every country has its own weeknight food. Sara takes a special journey to Turkey to discover how home cooks in Turkey use its abundant natural resources to cook delicious everyday meals. We'll travel to remote farms to cook from the land - Kebabs, meatballs, pumpkin fritters and quince liquor. We'll visit vibrant, bustling open-air markets with Turkey's top chefs, and go to a home in Istanbul to cook traditional Turkish weeknight meals that are as easy to make in your kitchen as they are on the Bosphorus.

Holiday Sides (Episode #603H)

KQED Life: Fri, Oct 20, 2017 -- 12:30 PM

The winter is full of big family meals where you really have to be on your game to get food on the table all at once. Sara shows a little love to the unsung heroes of the big meal, the sides. She's got delicious winter vegetables like shredded butternut squash with dates, Brussels sprouts with panko breadcrumbs and a creamy tahini sauce, plus a creamy root vegetable soup that can stand on its own as a main course or serve as a first course. And for the hungry cook: apple nutmeg bites to tide you over until dinnertime. Recipes: Root vegetable soup with pita crisps, Shredded butternut squash with dates, Brussels sprouts with panko, Apple nutmeg bites.

Best Loved Italian Recipes (Episode #702H)

KQED Plus: Fri, Oct 20, 2017 -- 7:30 AM

Nothing is quicker and easier than a five-ingredient dish, and in Sara's hands, super flavorful. She takes everyone's favorite tailgating food, buffalo chicken, and turns it into a spicy rice dish - same flavors, but now a complete and healthy meal. Grilling enthusiasts will love her scallop, basil and prosciutto kabob with five ingredients packed with good taste. And, do you know what has two ingredients? Mayonnaise. Sara shows a viewer how to make it on "Ask Sara".

Double Down (Episode #704H)

KQED Life: Thu, Oct 19, 2017 -- 12:30 PM

Good and good for you, fish is a staple in so many cuisines. Noted Indian chef Floyd Cardoz joins Sara to cook wild striped bass curry from his native Goa. Then Sara has a hearty one-pan dish of Greek shrimp, farro and greens. We'll also take to the woods to search for edible wild plants with a professional forager who sells her finds to New York's top chefs.

Hot Day, Cool Kitchen (Episode #402H)

KQED Plus: Thu, Oct 19, 2017 -- 7:30 AM

Sometimes it's just too hot to turn on the oven. Sara's got the summertime solution with two easy heat free recipes. First, her friend chef Giuseppe Fanelli joins Sara with a terrific meal-sized Bruschetta al Tonno. Then, Sara whips up Asian Chicken Salad with Carrot Ginger Sauce. Cool off with Watermelon Screwdrivers, and life is good!

Remembering Julia (Episode #306H)

KQED Life: Wed, Oct 18, 2017 -- 12:30 PM

Sara pays tribute to her mentor, Julia Child, by cooking favorite dishes from their years together on Julia Child and More Company and Good Morning America. With lots of never-before-seen photos and archival footage, Sara whips up her versions of Julia's French favorites such as Broccoli and Goat Cheese Souffleed Omelet, Fish Meuniere and Chicken Cassoulet.

Mexican Cocina (Episode #401H)

KQED Plus: Wed, Oct 18, 2017 -- 7:30 AM

A salute to the big spicy flavors of the Southwest with three winning recipes: first, Sara's Duck Tacos and then Spicy Mushroom Enchiladas. Finally, Sara makes a special trip to Charlotte, NC to cook with viewer Susie Trevisinno and to create one of her recipes, Dessert Fruit Tamales.

Cooking Ahead (Episode #409H)

KQED Life: Tue, Oct 17, 2017 -- 12:30 PM

Sometimes the easiest way to get dinner on the table on a weeknight is to cook ahead on Sunday. Eat these hearty comfort meals on Sunday, then reheat or use them in tons of other ways during the week. Sara's got Braised Brisket with "Flying Discs" and Rice with Broccoli Rabe Pesto. Plus, she'll teach you everything you need to know about grains.

Turkish Home Cooking (Episode #310H)

KQED Plus: Tue, Oct 17, 2017 -- 7:30 AM

Every country has its own weeknight food. Sara takes a special journey to Turkey to discover how home cooks in Turkey use its abundant natural resources to cook delicious everyday meals. We'll travel to remote farms to cook from the land - Kebabs, meatballs, pumpkin fritters and quince liquor. We'll visit vibrant, bustling open-air markets with Turkey's top chefs, and go to a home in Istanbul to cook traditional Turkish weeknight meals that are as easy to make in your kitchen as they are on the Bosphorus.

One Pan Wonder (Episode #518H)

KQED Life: Mon, Oct 16, 2017 -- 12:30 PM

Using just one pan for dinner makes both the cook and the dishwasher happy, plus it's so easy. We start with guest Ming Tsai and his coconut lemon chicken soup. Then on Ask Sara, tips for using the original pot, the wok. Finally, Sara helps a young bride with an easy one-pot meal - Greek shrimp, farro and greens.

Pantry Raid (Episode #309H)

KQED Plus: Mon, Oct 16, 2017 -- 7:30 AM

Friends drop by at the last minute, but even on a weeknight, it's not a problem for Sara because she just pulls ingredients from the pantry. No need to go to the store with Linguine with White Bean, Sun-Dried Tomato and Olive Sauce, decadent Nacho Pie made healthier with home-made tortilla chips and surprisingly Savory Waffles topped with a Poached Egg in Hollandaise.

5 Ingredients Spells Dinner (Episode #706H)

KQED 9: Sun, Oct 15, 2017 -- 3:00 PM

The best chefs know that beans can round out a meal with extra flavor and texture, and today we have two of the best chefs. Joey Campanaro of New York's Little Own makes an amazing salad dressing chicken with escarole and bean salad on the side, and chef Ming Tsai joins his old buddy Sara to make black bean scallops and zucchini. Then, it's a fascinating visit with an expert on raw milk cheeses Mother Noella Marcellino, a microbiologist and Benedictine nun.

Fruit and Meat (Episode #602H)

KQED Life: Fri, Oct 13, 2017 -- 12:30 PM

They say opposites attract. There's something sensational about the sweetness of fruit with the savory taste of meat. Grilled pork tenderloin is a fantastic summer meal with a dressing of watermelon and cucumber. And Sara's son Sam joins her to make a family favorite, chicken with lemon and capers. It's easy and delicious. And on Ask Sara, Sara answers viewer questions on cutting herbs quickly and storing vanilla beans. Recipes: Grilled pork with watermelon cucumber salsa, Chicken with lemon and capers.

Soul of the South (Episode #701H)

KQED Plus: Fri, Oct 13, 2017 -- 7:30 AM

Sara travels to Charleston, South Carolina to learn the secrets to the legendary fried chicken of Martha Lou Gadsden of Martha Lou's Kitchen; then, a hidden history of Southern cooking and ingredients developed by African American cooks. Back in Sara's kitchen, she makes her version of a Southern classic, red beans and rice soup.

Beantown (Episode #703H)

KQED Life: Thu, Oct 12, 2017 -- 12:30 PM

Sara has got nearly a week's full of meals with the simplest idea - cook once, eat twice. Day one starts with a spicy roast pork that's easy and delicious. Day two, that pork is transformed into a Vietnamese banh mi sandwich. On day three, dinner is Peruvian baked chicken thighs that are transformed on day four into chicken and tomatillo salsa nachos. On Ask Sara, Sara answers a viewer's question on the best way to get kids involved in the kitchen.

Cook Once, Eat Twice (Episode #308H)

KQED Plus: Thu, Oct 12, 2017 -- 7:30 AM

Sara's easy strategy for quick meals is to cook once, eat twice. Spicy Roast Pork is a simple and delicious meal any night, but a visit with her brother to a Vietnamese food joint inspires Sara to turn that pork into delectable pork Banh Mi Sandwiches later in the week. Sauteed Duck Breasts one night become delicious Peking Duck Wraps the next. Magic!

Asian Flavors with Dale Talde (Episode #305H)

KQED Life: Wed, Oct 11, 2017 -- 12:30 PM

Top Chef contestant and Asian-American restaurateur Dale Talde shows Sara his secret sources in Chinatown for pulled noodles and other ingredients, then they come back to Sara's home kitchen to cook up Pad Thai with Oysters and Bacon and his signature dish, Angry Chicken, spiced like kim chee and marinated in yogurt with lots of potatoes to soak up the sauce.

A Trip to Brazil W/Leticia Moreinos Schwartz (Episode #307H)

KQED Plus: Wed, Oct 11, 2017 -- 7:30 AM

The flavors of Brazil come alive as Brazilian chef Leticia Moreinos Schwartz takes Sara to some of her favorite bodegas and Brazilian neighborhoods in Connecticut. They return to prepare traditional Salt Cod with Bacon, Onions, Eggs and Potatoes plus Chicken, Shrimp, Peanut and Cashew Stew.

Not Just for Kids (Episode #408H)

KQED Life: Tue, Oct 10, 2017 -- 12:30 PM

Parents rejoice! Sara has two kid-friendly recipes, fast and easy for a weeknight, that will satisfy a picky palate but tasty and sophisticated enough to please an adult. First up: Beer Batter Shrimp, then Sara and the kids cook up Pasta Pizza. And for a lunchbox treat, there's Sara's Jiggly Orange Wedges.

Remembering Julia (Episode #306H)

KQED Plus: Tue, Oct 10, 2017 -- 7:30 AM

Sara pays tribute to her mentor, Julia Child, by cooking favorite dishes from their years together on Julia Child and More Company and Good Morning America. With lots of never-before-seen photos and archival footage, Sara whips up her versions of Julia's French favorites such as Broccoli and Goat Cheese Souffleed Omelet, Fish Meuniere and Chicken Cassoulet.

Pestopalooza (Episode #517H)

KQED Life: Mon, Oct 9, 2017 -- 12:30 PM

Summer means more of everything and if you have extra herbs, this is the show for you. We start with a traditional basil pesto, string bean and potato pasta from guest chef Giuseppe Fanelli. On Ask Sara, tips on growing your own windowsill herb garden and how to cook with herb. Sara also creates her phenomenal brown and wild rice with broccoli pesto.

Asian Flavors with Dale Talde (Episode #305H)

KQED Plus: Mon, Oct 9, 2017 -- 7:30 AM

Top Chef contestant and Asian-American restaurateur Dale Talde shows Sara his secret sources in Chinatown for pulled noodles and other ingredients, then they come back to Sara's home kitchen to cook up Pad Thai with Oysters and Bacon and his signature dish, Angry Chicken, spiced like kim chee and marinated in yogurt with lots of potatoes to soak up the sauce.

Arkansas Eats (Episode #705H)

KQED 9: Sun, Oct 8, 2017 -- 3:00 PM

Pizza started in Italy, but has become America's favorite food and today we have all kinds. Grilling expert Elizabeth Karmel joins Sara to make a blistered corn and asparagus pesto grilled pizza that's smoky and good. Sara has tips for rolling out pizza dough on Ask Sara. Then it's a kid-centric meal of pasta pizza with peanut sesame sauce.

Burgers and Fries (Episode #302H)

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

America's favorite food just gets better as Sara pursues the ultimate burger. First, a trip to the butcher for a lesson on the best grind of meat, which Sara uses in her Spanish Burgers. Sara takes a side trip to taste triple beef tallow cooked French fries at Philly's Dandelion Restaurant. Back at home, Sara makes her own version with simple Oven Baked Fries and a comfort food mash-up, Meatloaf Burgers.

On The Table In 20 (Episode #601H)

KQED Life: Fri, Oct 6, 2017 -- 12:30 PM

No time to cook? No problem. Sara's got great recipes to help you get food on the table fast. First up: Indian scrambled eggs with the crunch of the Indian flatbread paapadum. On Ask Sara, Sara answers a viewer's question about eggs; especially how to hard boil them without that ugly green ring around the yolk. She also visits a dairy where every cow is a lady and is treated like one, down to a daily shampoo of her tail. Finally, Sara's brother Peter joins her to make steak and butter. And they really are making butter. It's easy! Recipes: Indian scrambled eggs with paapadum, Steak and butter.

Jewish Holidays (Episode #610H)

KQED Plus: Fri, Oct 6, 2017 -- 7:30 AM

Sara celebrates the Jewish holidays with two traditional dishes that are often tricky to prepare. She takes viewers through the process, step by step, starting with wine braised brisket. On the side, her husband's Aunt Rifka's recipe for matzo balls they call 'flying discs'. Next, Sara and her nephew visit Stone Barns, the farm and food incubator in Westchester, New York to get fresh winter vegetables for her root vegetable latkes, Sara's version of the traditional Hanukkah dish. Recipes: Braised brisket with flying disks, Root vegetable latkes.

Best Loved Italian Recipes (Episode #702H)

KQED Life: Thu, Oct 5, 2017 -- 12:30 PM

Nothing is quicker and easier than a five-ingredient dish, and in Sara's hands, super flavorful. She takes everyone's favorite tailgating food, buffalo chicken, and turns it into a spicy rice dish - same flavors, but now a complete and healthy meal. Grilling enthusiasts will love her scallop, basil and prosciutto kabob with five ingredients packed with good taste. And, do you know what has two ingredients? Mayonnaise. Sara shows a viewer how to make it on "Ask Sara".

I'm Cheating On You (Episode #304H)

KQED Life: Wed, Oct 4, 2017 -- 12:30 PM

How does Sara get great food on the table every night with no effort at all? She cheats! Lucky for you. she'll reveal all her tricks and secrets in this episode. She'll show you fast Sticky Buns without the yeast, a way to bake risotto instead of stirring it with Baked Risotto with Red Wine, Sweet Potatoes and Duck Confit and cheaters Wonton Ravioli stuffed with spinach, ricotta and mozzarella.

Repeat Broadcasts:

  • KQED Plus: Thu, Oct 5, 2017 -- 7:30 AM

Italian, Philly Style with Marc Vetri (Episode #303H)

KQED Plus: Wed, Oct 4, 2017 -- 7:30 AM

Sara and chef Marc Vetri plunge into Philadelphia's Italian Market to source the rustic ingredients his Philly eateries are known for. Back in Sara's kitchen, they make two weeknight friendly Italian dishes - Sal's Meatballs in Pizza Sauce and Spaghetti in Parchment with Clams and Scallions.

Fish in a Bag (Episode #407H)

KQED Life: Tue, Oct 3, 2017 -- 12:30 PM

The French call cooking fish in a wrapper of foil or parchment en papillote. We call it simply brilliant! Special guest Marc Vetri joins Sara with a delicious recipe for Clam Pasta en Papillote, then Sara shows us her own Salmon in a Bag - so simple and juicy, you'll use this easy technique on seafood from now on.

Burgers and Fries (Episode #302H)

KQED Plus: Tue, Oct 3, 2017 -- 7:30 AM

America's favorite food just gets better as Sara pursues the ultimate burger. First, a trip to the butcher for a lesson on the best grind of meat, which Sara uses in her Spanish Burgers. Sara takes a side trip to taste triple beef tallow cooked French fries at Philly's Dandelion Restaurant. Back at home, Sara makes her own version with simple Oven Baked Fries and a comfort food mash-up, Meatloaf Burgers.

Louisiana Style (Episode #516H)

KQED Life: Mon, Oct 2, 2017 -- 12:30 PM

Farm fresh food is a mantra for Sara and so many chefs. That's why her tea rubbed duck salad with Roquefort and pear dressing hits every note. Then, Sara is off to California's Napa Valley to visit chef Joey Altman, a three time James Beard award winner. They visit a winery and gather ingredients at a local farm for an al fresco meal of salmon and corn salad with pea pesto crostini.

Winter Comfort Food (Episode #301H)

KQED Plus: Mon, Oct 2, 2017 -- 7:30 AM

Sara gets tons of winter veggies from a farm where her nephew works and learns how they are grown in the winter months. And she uses them for Root Vegetable Latkes paired with Smoked Fish Chowder - perfect for a cold and rainy day.

Double Down (Episode #704H)

KQED 9: Sun, Oct 1, 2017 -- 3:00 PM

Good and good for you, fish is a staple in so many cuisines. Noted Indian chef Floyd Cardoz joins Sara to cook wild striped bass curry from his native Goa. Then Sara has a hearty one-pan dish of Greek shrimp, farro and greens. We'll also take to the woods to search for edible wild plants with a professional forager who sells her finds to New York's top chefs.

Appetizers for Dinner (Episode #218H)

KQED Plus: Sun, Oct 1, 2017 -- 7:30 AM

It's Super Bowl time, and for the big game try appetizers - simple foods you can eat with your hands. Sara's got Chorizo Chicken Wings with a secret ingredient - guys will love 'em! Asian-Style Pork Sliders combine juicy pork with the cool crunch of fresh veggies. Beer Batter Shrimp is super crispy yet light and marries well with a zesty Asian dipping sauce. These simple foods deserve a classic drink, Old Fashioned Egg Creams, straight from the deli and into your home.

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