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In Julia's Kitchen with Master Chefs Previous Broadcasts

Jim Dodge (Episode #107)

KQED Life: Tue, Oct 31, 2017 -- 5:00 PM

Master baker and teacher Jim Dodge creates a chocolate buttermilk fudge cake, offering tips on how to make the cake moist and the frosting smooth. He also demonstrates the best way to frost and decorate cakes, as well as techniques for preparing crystallized rose petals.

Daniel Boulud (Episode #106)

KQED Life: Mon, Oct 30, 2017 -- 5:00 PM

Chef Daniel Boulud prepares a dish of roasted veal chops and sweetbreads. Boulud uses various techniques and an array of vegetables to add touches of sweet and sour flavoring to this dish.

Charlie Trotter (Episode #108)

KQED Life: Fri, Oct 27, 2017 -- 11:30 AM

Chef Charlie Trotter prepares one of his innovative main dishes, Seared Scallops With Curried Carrot Broth, and follows this entree with a modern fruit dessert, Warm Peach Soup With a Trio of Sorbets-- blackberry, yogurt, and watermelon.

Jim Dodge (Episode #107)

KQED Life: Thu, Oct 26, 2017 -- 11:30 AM

Master baker and teacher Jim Dodge creates a chocolate buttermilk fudge cake, offering tips on how to make the cake moist and the frosting smooth. He also demonstrates the best way to frost and decorate cakes, as well as techniques for preparing crystallized rose petals.

Madhur Jaffrey (Episode #105)

KQED Life: Wed, Oct 25, 2017 -- 5:00 PM

Cookbook author and teacher Madhur Jaffrey creates two southern Indian dishes: shrimp in spicy coconut sauce and basmati rice with dill. Using blends of Indian spices, Jaffrey demonstrates ways to intensify or change flavors and aromas in Indian cooking.

Daniel Boulud (Episode #106)

KQED Life: Wed, Oct 25, 2017 -- 11:30 AM

Chef Daniel Boulud prepares a dish of roasted veal chops and sweetbreads. Boulud uses various techniques and an array of vegetables to add touches of sweet and sour flavoring to this dish.

Jimmy Sneed (Episode #104)

KQED Life: Tue, Oct 24, 2017 -- 5:00 PM

Chef Jimmy Sneed cooks soft-shell crabs with fresh pasta and cole slaw. He demonstrates how anyone can make fresh pasta at home, and how to clean a soft-shell crab before cooking it.

Lynne Rossetto Kasper (Episode #103)

KQED Life: Mon, Oct 23, 2017 -- 5:00 PM

Lynne Rossetto Kasper creates a "Renaissance-style" roast leg of lamb inspired by Italian cooking of the 16th century. She also prepares a sumptuous side dish of green beans with fresh mortadella, savoring the tastes of her Italian heritage.

Madhur Jaffrey (Episode #105)

KQED Life: Fri, Oct 20, 2017 -- 11:30 AM

Cookbook author and teacher Madhur Jaffrey creates two southern Indian dishes: shrimp in spicy coconut sauce and basmati rice with dill. Using blends of Indian spices, Jaffrey demonstrates ways to intensify or change flavors and aromas in Indian cooking.

Jimmy Sneed (Episode #104)

KQED Life: Thu, Oct 19, 2017 -- 11:30 AM

Chef Jimmy Sneed cooks soft-shell crabs with fresh pasta and cole slaw. He demonstrates how anyone can make fresh pasta at home, and how to clean a soft-shell crab before cooking it.

Roberto Donna (Episode #101)

KQED Life: Wed, Oct 18, 2017 -- 5:00 PM

Chef Roberto Donna creates pizza margherita and panino di pizza, and demonstrates his techniques for making pizza dough -- gently kneading, petting, patting and tossing the dough to avoid disturbing the yeast. He also suggests tearing basil leaves to get the best flavor.

Lynne Rossetto Kasper (Episode #103)

KQED Life: Wed, Oct 18, 2017 -- 11:30 AM

Lynne Rossetto Kasper creates a "Renaissance-style" roast leg of lamb inspired by Italian cooking of the 16th century. She also prepares a sumptuous side dish of green beans with fresh mortadella, savoring the tastes of her Italian heritage.

Monique Barbeau and Jacques Torres (Episode #139)

KQED Life: Tue, Oct 17, 2017 -- 5:00 PM

Chef Monique Barbeau from Fullers in Seattle and pastry chef Jacques Torres from Le Cirque in New York visit Julia Child in her kitchen. Barbeau creates Eggplant Falafel With Tahini Dressing. Torres prepares a baked chocolate soup with meringue--a dessert that contains bananas soaked in rum and is then covered with caramelized sugar.

Alfred Portale (Episode #138)

KQED Life: Mon, Oct 16, 2017 -- 5:00 PM

In this episode, Alfred Portale, chef/owner of Gotham Bar and Grill in New York, prepares Muscovy Duck Breast With Chinese Spices. Portale introduces the viewer to the wide assortment of ducks available and demonstrates how to bone a duck. This meal balances both sweet and strong flavors. Portale presents the duck and vegetables in an attractive and decorative fashion.

Roberto Donna (Episode #101)

KQED Life: Fri, Oct 13, 2017 -- 11:30 AM

Chef Roberto Donna creates pizza margherita and panino di pizza, and demonstrates his techniques for making pizza dough -- gently kneading, petting, patting and tossing the dough to avoid disturbing the yeast. He also suggests tearing basil leaves to get the best flavor.

Monique Barbeau and Jacques Torres (Episode #139)

KQED Life: Thu, Oct 12, 2017 -- 11:30 AM

Chef Monique Barbeau from Fullers in Seattle and pastry chef Jacques Torres from Le Cirque in New York visit Julia Child in her kitchen. Barbeau creates Eggplant Falafel With Tahini Dressing. Torres prepares a baked chocolate soup with meringue--a dessert that contains bananas soaked in rum and is then covered with caramelized sugar.

Zarela Martinez and Jasper White (Episode #137)

KQED Life: Wed, Oct 11, 2017 -- 5:00 PM

Chef/owner of Zarela's in New York, Zarela Martinez, and chef/owner of Jasper's in Boston, Jasper White, visit Julia Child in her kitchen. In this episode, White creates Sweet Corn Fritters, and Martinez prepares Poblanos Chiles Rellenos. Demonstrating the influence of North Africa on Spanish/Mexican cooking, Martinez stuffs the chiles with a combination of pork, dried fruits, and olives.

Alfred Portale (Episode #138)

KQED Life: Wed, Oct 11, 2017 -- 11:30 AM

In this episode, Alfred Portale, chef/owner of Gotham Bar and Grill in New York, prepares Muscovy Duck Breast With Chinese Spices. Portale introduces the viewer to the wide assortment of ducks available and demonstrates how to bone a duck. This meal balances both sweet and strong flavors. Portale presents the duck and vegetables in an attractive and decorative fashion.

Mark Militello (Episode #136)

KQED Life: Tue, Oct 10, 2017 -- 5:00 PM

Chef/owner of Mark's Place in North Miami, Mark Militello creates Grilled Pork Tenderloin With Jamaican Spices. Militello demonstrates how to toast the spices; this practice, typical to Indian cooking, allows for more flavor to be released. As a side dish, Militello prepares rice with pumpkin.

Jody Adams and Joachim Splichal (Episode #135)

KQED Life: Mon, Oct 9, 2017 -- 5:00 PM

Executive chef of Rialto at the Charles Hotel in Cambridge, Massachusetts, Jody Adams, and chef/owner of Patina in Los Angeles, Joachim Splichal, visit Julia Child in her kitchen. For a light first course, Adams creates Carta Musica--a flat bread with a tossed salad. Splichal prepares a Mushroom Potato Lasagna, using chanterelles as the filler between potato slices with a butter and vegetable sauce.

Zarela Martinez and Jasper White (Episode #137)

KQED Life: Fri, Oct 6, 2017 -- 11:30 AM

Chef/owner of Zarela's in New York, Zarela Martinez, and chef/owner of Jasper's in Boston, Jasper White, visit Julia Child in her kitchen. In this episode, White creates Sweet Corn Fritters, and Martinez prepares Poblanos Chiles Rellenos. Demonstrating the influence of North Africa on Spanish/Mexican cooking, Martinez stuffs the chiles with a combination of pork, dried fruits, and olives.

Mark Militello (Episode #136)

KQED Life: Thu, Oct 5, 2017 -- 11:30 AM

Chef/owner of Mark's Place in North Miami, Mark Militello creates Grilled Pork Tenderloin With Jamaican Spices. Militello demonstrates how to toast the spices; this practice, typical to Indian cooking, allows for more flavor to be released. As a side dish, Militello prepares rice with pumpkin.

Jim Dodge (Episode #134)

KQED Life: Wed, Oct 4, 2017 -- 5:00 PM

Vermont, Jim Dodge creates an all-American apple pie--the Harvest Apple Pie. To get a flaky crust, Dodge makes sure to use cold butter. He also suggests using Empire and Golden Delicious apples rather than Granny Smith or Red Delicious.

Jody Adams and Joachim Splichal (Episode #135)

KQED Life: Wed, Oct 4, 2017 -- 11:30 AM

Executive chef of Rialto at the Charles Hotel in Cambridge, Massachusetts, Jody Adams, and chef/owner of Patina in Los Angeles, Joachim Splichal, visit Julia Child in her kitchen. For a light first course, Adams creates Carta Musica--a flat bread with a tossed salad. Splichal prepares a Mushroom Potato Lasagna, using chanterelles as the filler between potato slices with a butter and vegetable sauce.

Dean Fearing (Episode #133)

KQED Life: Tue, Oct 3, 2017 -- 5:00 PM

Dean Fearing, executive chef at The Mansion on Turtle Creek in Dallas, creates a molasses-glazed duck salad. Fearing recommends buying a fresh, not frozen, duck. He removes as much fat as possible from the duck and bastes it in a molasses and tabasco sauce glaze. As a side dish, Fearing prepares mashed sweet potatoes and roasts carrots and parsnips.

Madhur Jaffrey and Reed Hearon (Episode #132)

KQED Life: Mon, Oct 2, 2017 -- 5:00 PM

International cookbook author and teacher Madhur Jaffrey creates minty sweet and sour eggplant, a dish that can be served as a first course or as a side dish for lamb. Reed Hearon creates two dishes: iron skillet mussels and sand dabs a la plancha. Both dishes are made with very little sauce, using much of the natural flavor of the seafoods.

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