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Baking with Julia Previous Broadcasts

Johanne Killeen (Episode #208)

KQED Life: Fri, May 26, 2017 -- 5:00 PM

Chef Julia Child observes pastry chef Johanna Killeen as she makes "baby cakes," miniature cakes made from of the same basic batter, but varied with different flavoring ingredients. First, she shows Julia how to make the batter, which is a traditional American pound cake recipe, made richer with the addition of creme fraiche. She varies the first recipe by using hazelnut flour as an ingredient, and tops it with a dollop of Italian cream cheese flavored with grappa wine. Then she makes a couple of miniature upside-down cakes, using a rhubarb and caramel topping on one and rose geranium leaves on another.

Charlotte Akoto (Episode #206)

KQED 9: Thu, May 25, 2017 -- 7:00 PM

This episode is a demonstration of the versatility of meringues. Chef Julia Child observes pastry chef Charlotte Akoto as she creates three different desserts: meringue sandwiches with chocolate cream center, chocolate meringues with a caramel cream filling, and a meringue Napoleon with whipped cream and fresh fruit . First, she demonstrates the techniques used to make several different kinds of meringues, forming the part of the dessert that will serve as the base for a variety of cream and fruit fillings. Then she shows Child how to make the fillings themselves, and does a final assembly of all the ingredients.

Repeat Broadcasts:

  • KQED 9: Fri, May 26, 2017 -- 1:00 AM

Marion Cunningham, Walnut Creek Ca (Episode #207)

KQED Life: Thu, May 25, 2017 -- 5:00 PM

Cooking teacher and author of "The New Fanny Farmer Cookbook" Marion Cunningham shows chef Julia Child how to make a series of easy and delicious quickbreads, an American bakery staple. She makes moist buttermilk crumb muffins from a hundred year-old recipe that are good enough to eat on their own. Then she bakes scones, half done in the traditional shape, half made in a roll-up style, served with butter, whipped cream and raspberries. Finally, she creates unbelievably easy-to-make Irish soda bread, and fluffy popovers served with a drizzling of honey.

Johanne Killeen (Episode #208)

KQED Life: Tue, May 23, 2017 -- 11:30 AM

Chef Julia Child observes pastry chef Johanna Killeen as she makes "baby cakes," miniature cakes made from of the same basic batter, but varied with different flavoring ingredients. First, she shows Julia how to make the batter, which is a traditional American pound cake recipe, made richer with the addition of creme fraiche. She varies the first recipe by using hazelnut flour as an ingredient, and tops it with a dollop of Italian cream cheese flavored with grappa wine. Then she makes a couple of miniature upside-down cakes, using a rhubarb and caramel topping on one and rose geranium leaves on another.

Marion Cunningham, Walnut Creek Ca (Episode #207)

KQED Life: Mon, May 22, 2017 -- 11:30 AM

Cooking teacher and author of "The New Fanny Farmer Cookbook" Marion Cunningham shows chef Julia Child how to make a series of easy and delicious quickbreads, an American bakery staple. She makes moist buttermilk crumb muffins from a hundred year-old recipe that are good enough to eat on their own. Then she bakes scones, half done in the traditional shape, half made in a roll-up style, served with butter, whipped cream and raspberries. Finally, she creates unbelievably easy-to-make Irish soda bread, and fluffy popovers served with a drizzling of honey.

Michel Richard & Alice Medrich (Episode #304)

KQED 9: Sun, May 21, 2017 -- 10:30 AM

Julia Child observes as California master chefs Michel Richard and Alice Medrich work their magic with puff pastry and biscotti.

Charlotte Akoto (Episode #206)

KQED Life: Fri, May 19, 2017 -- 5:00 PM

This episode is a demonstration of the versatility of meringues. Chef Julia Child observes pastry chef Charlotte Akoto as she creates three different desserts: meringue sandwiches with chocolate cream center, chocolate meringues with a caramel cream filling, and a meringue Napoleon with whipped cream and fresh fruit . First, she demonstrates the techniques used to make several different kinds of meringues, forming the part of the dessert that will serve as the base for a variety of cream and fruit fillings. Then she shows Child how to make the fillings themselves, and does a final assembly of all the ingredients.

Repeat Broadcasts:

  • KQED 9: Fri, May 26, 2017 -- 1:00 AM

Marjus Farbinger (Episode #205)

KQED Life: Thu, May 18, 2017 -- 5:00 PM

Chef Julia Child observes as pastry chef and master teacher Markus Farbinger creates a classic Viennese Pastry flavored with an espresso batter and layered with meringue. He also demonstrates how to make a decorative yet edible garnish of baskets made out of caramel, which are then filled with fruit.

Repeat Broadcasts:

  • KQED 9: Fri, May 19, 2017 -- 1:00 AM
  • KQED 9: Thu, May 18, 2017 -- 7:00 PM

Charlotte Akoto (Episode #206)

KQED Life: Tue, May 16, 2017 -- 11:30 AM

This episode is a demonstration of the versatility of meringues. Chef Julia Child observes pastry chef Charlotte Akoto as she creates three different desserts: meringue sandwiches with chocolate cream center, chocolate meringues with a caramel cream filling, and a meringue Napoleon with whipped cream and fresh fruit . First, she demonstrates the techniques used to make several different kinds of meringues, forming the part of the dessert that will serve as the base for a variety of cream and fruit fillings. Then she shows Child how to make the fillings themselves, and does a final assembly of all the ingredients.

Repeat Broadcasts:

  • KQED 9: Fri, May 26, 2017 -- 1:00 AM

Marjus Farbinger (Episode #205)

KQED Life: Mon, May 15, 2017 -- 11:30 AM

Chef Julia Child observes as pastry chef and master teacher Markus Farbinger creates a classic Viennese Pastry flavored with an espresso batter and layered with meringue. He also demonstrates how to make a decorative yet edible garnish of baskets made out of caramel, which are then filled with fruit.

Repeat Broadcasts:

  • KQED 9: Fri, May 19, 2017 -- 1:00 AM
  • KQED 9: Thu, May 18, 2017 -- 7:00 PM

Nancy Silverton (Episode #303)

KQED 9: Sun, May 14, 2017 -- 10:30 AM

Chef Julia Child observes Nancy Silverton, owner of La Brea Bakery in Los Angeles, as she bakes a fresh creme fraiche custard brioche tarte with fresh fruit poached white wine sauce.

Danielle Forestier, Oakland CA (Episode #204)

KQED 9: Thu, May 11, 2017 -- 7:00 PM

Master baker Danielle Forestier shows Julia how to make the classic French baguette. Using the traditional yet simple recipe of flour, water, salt and yeast and terra cotta baking tiles, Danielle demonstrates how this traditional French bread can be made at home.

Repeat Broadcasts:

  • KQED Life: Fri, May 12, 2017 -- 5:00 PM
  • KQED 9: Fri, May 12, 2017 -- 1:00 AM

Naomi Duguid and Jeffrey Alford (Episode #203)

KQED Life: Thu, May 11, 2017 -- 5:00 PM

Bakers Jeffrey Alford and Naomi Duguid show Julia several methods for creating pita or flat breads, and the toppings that go with them. Jeffrey makes a wheat flour dough pita bread in the oven and in a skillet, and Naomi prepares a Eastern Mediterranean Lamb and Tomato bread, using the unusual spices of cinnamon and allspice. The couple shows Julia how the proper way to eat flat bread, and introduces her to the traditional Middle Eastern toppings of Lentil Salad with red pepper, Chick peas with spearmint, diced cucumber, and yoghurt and cheese balls.

Danielle Forestier, Oakland CA (Episode #204)

KQED Life: Tue, May 9, 2017 -- 11:30 AM

Master baker Danielle Forestier shows Julia how to make the classic French baguette. Using the traditional yet simple recipe of flour, water, salt and yeast and terra cotta baking tiles, Danielle demonstrates how this traditional French bread can be made at home.

Repeat Broadcasts:

  • KQED Life: Fri, May 12, 2017 -- 5:00 PM
  • KQED 9: Fri, May 12, 2017 -- 1:00 AM

Naomi Duguid and Jeffrey Alford (Episode #203)

KQED Life: Mon, May 8, 2017 -- 11:30 AM

Bakers Jeffrey Alford and Naomi Duguid show Julia several methods for creating pita or flat breads, and the toppings that go with them. Jeffrey makes a wheat flour dough pita bread in the oven and in a skillet, and Naomi prepares a Eastern Mediterranean Lamb and Tomato bread, using the unusual spices of cinnamon and allspice. The couple shows Julia how the proper way to eat flat bread, and introduces her to the traditional Middle Eastern toppings of Lentil Salad with red pepper, Chick peas with spearmint, diced cucumber, and yoghurt and cheese balls.

Martha Stewart, Part 2 of 2 (Episode #302)

KQED 9: Sun, May 7, 2017 -- 10:30 AM

Guest Martha Stewart returns to complete her three-tiered wedding cake decorated with yellow buttercream icing and handmade marzipan fruit in this second of a two-part episode. Steward puts together the individual cakes that serve as the building blocks of this dessert, inserting a baked crunchy almond and egg white wafer and apricot jam between individual layers and decorating with the icing and candy fruit garnish.

Beatrice Ojakangas (Episode #202)

KQED Life: Fri, May 5, 2017 -- 5:00 PM

Julia welcomes Beatrice Ojakangas, a Scandinavian Cookbook author from Duluth, Minnesota into her kitchen, where Beatrice demonstrates how to make a series of real Danish pastries. She shows her how to make the flaky dough, the apricot, prune and cream fillings that go inside, and the sugar glaze that goes on the outside. Beatrice ends by showing Julia how to manipulate the dough into a Danish Braid.

Naomi Duguid and Jeffrey Alford (Episode #203)

KQED 9: Thu, May 4, 2017 -- 7:00 PM

Bakers Jeffrey Alford and Naomi Duguid show Julia several methods for creating pita or flat breads, and the toppings that go with them. Jeffrey makes a wheat flour dough pita bread in the oven and in a skillet, and Naomi prepares a Eastern Mediterranean Lamb and Tomato bread, using the unusual spices of cinnamon and allspice. The couple shows Julia how the proper way to eat flat bread, and introduces her to the traditional Middle Eastern toppings of Lentil Salad with red pepper, Chick peas with spearmint, diced cucumber, and yoghurt and cheese balls.

Repeat Broadcasts:

  • KQED 9: Fri, May 5, 2017 -- 1:00 AM

Esther McManus (Episode #201)

KQED Life: Thu, May 4, 2017 -- 5:00 PM

Esther McManus of Le Bus restaurant in Philadelphia makes a "real" French croissant.

Beatrice Ojakangas (Episode #202)

KQED Life: Tue, May 2, 2017 -- 11:30 AM

Julia welcomes Beatrice Ojakangas, a Scandinavian Cookbook author from Duluth, Minnesota into her kitchen, where Beatrice demonstrates how to make a series of real Danish pastries. She shows her how to make the flaky dough, the apricot, prune and cream fillings that go inside, and the sugar glaze that goes on the outside. Beatrice ends by showing Julia how to manipulate the dough into a Danish Braid.

Esther McManus (Episode #201)

KQED Life: Mon, May 1, 2017 -- 11:30 AM

Esther McManus of Le Bus restaurant in Philadelphia makes a "real" French croissant.

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    • 2/22/17: Fremont Peak tower transmissions, including KQET DT25

      (DT25.1 through 25.3) Recent storms have taken out dozens of trees on Fremont Peak, which in turn have taken down power lines leading to the transmission tower located on the peak. It has been running on generators for several days, and regular trips are scheduled to re-fuel those generators with gas. However, the truck has […]

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      All KQED television channels will be off the air late Friday/early Saturday 1/14 beginning at midnight for approximately two hours to perform maintenance and upgrades to our electrical system. These improvements will help KQED maintain and continue our broadcast service to the community. We will return to our regularly scheduled programs as soon as work […]

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