Donate

Baking with Julia Previous Broadcasts

Mary Bergin (Episode #309)

KQED Life: Fri, Nov 29, 2013 -- 5:00 PM

Mary Bergin of Las Vegas, Nevada, head pastry chef for Wolfgang Puck's Spago Restaurant, demonstrates how to make a vanilla chiffon cake with a twist -- a full vanilla flavor and a thin, flexible shape, ideal for rolling with chocolate-laced walnut mousse.

Nancy Silverton (Episode #111)

KQED Life: Fri, Nov 29, 2013 -- 11:30 AM

Nancy Silverton, owner of La Brea Bakery in Los Angeles, CA visits Julia Child in her kitchen. Silverton demonstrates how to create a basic brioche dough. Silverton shows how versatile brioche dough can be - creating everything from a main course to the desert. This dough is used to make two different bakery goods: savory brioche pockets and pecan sticky buns.

Steve Sullivan, Acme Bakery In Berkeley, Ca (Episode #110)

KQED Life: Thu, Nov 28, 2013 -- 11:30 AM

Master bread-maker Steve Sullivan from the Acme Bakery in Berkeley, CA visits Julia Child in her kitchen. Sullivan demonstrates how to make various decorative loaves. He creates a couronne, or crown of pearls. This bread uses three different starters. He also bakes baguettes, wheat stalks and pain fendu. To allow for these decorative breads to expand more readily, Sullivan recommends raising the humidity of the oven by pouring water in pans underneath the baking breads.

Nick Malgieri (Episode #308)

KQED Life: Wed, Nov 27, 2013 -- 5:00 PM

Nick Malgieri, master teacher at Peter Kump's New York Cooking School and author of several award-winning books on baking, demonstrates authentic Sicilian specialties like savory pizza rustica and fig-filled treats called "X" cookies.

Mary Bergin (Episode #109)

KQED Life: Wed, Nov 27, 2013 -- 11:30 AM

Head pastry chef Mary Bergin for Spago at Las Vegas, Nevada visits Julia Child in her kitchen. Bergin demonstrates how to make two different types of chiffon cakes. Bergin creates a nectarine upside down lemon chiffon cake and a chocolate chiffon bundt cake with creme brulee. Bergin provides many tips on preparing these cakes such as the colder the eggs are the easier they are to separate.

Lauren Groveman (Episode #108)

KQED Life: Tue, Nov 26, 2013 -- 11:30 AM

Bagel maven Lauren Groveman from Larchmont, New York visits Julia Child in her kitchen. Groveman demonstrates how to make bagels. Bagels need to be boiled before baking. Groveman adds baking soda and sugar to help brown the bagels during baking. After boiling, Groveman flavors the top and the bottom of the bagels. She bakes the bagels on top of a tile and tosses ice cubes on the bottom of the oven to create steam. She also prepares vegetable cream cheese, smoked salmon and scallions cream cheese and chopped chicken livers to top her home-made bagels.

Norman Love (Episode #107)

KQED Life: Mon, Nov 25, 2013 -- 11:30 AM

Executive pastry chef Norman Love at Ritz Carlton in Naples, Florida visits Julia Child in her kitchen. Love creates chocolate-cinnamon beignets. Love demonstrates how to make the beignet pastry from choux paste. Using a pot sticker press, Love forms the beignets and then fills them with pastry cream and bananas. Love creates a walnut sauce for the beignets.

Michel Richard (Episode #103)

KQED Life: Sat, Nov 23, 2013 -- 11:00 AM

Master chef Michel Richard at Citrus in Los Angeles visits Julia Child in her kitchen. Richard demonstrates the making and baking of puff pastries. He creates a torte Milanese filled with layers of spinach, red bell pepper omelet, ham and cheese. For dessert, he creates sunny-side up apricot pastries. Richard designs the pastry to look like eggs sunny-side up.

Marcel Desaulniers (Episode #307)

KQED Life: Fri, Nov 22, 2013 -- 5:00 PM

Marcel Desaulniers, chef and owner of the Trellis Restaurant in historic Williamsburg, Virginia, as well as the author of "Death by Chocolate," teases the palate with oven-roasted plum cakes with chocolate sauce and chocolate-mint nightcaps.

Gale Gand (Episode #106)

KQED Life: Fri, Nov 22, 2013 -- 11:30 AM

Pastry chef Gale Gand of Brasserie T at Northfield, IL visits Julia Child in her kitchen. Gand creates two spectacular desserts: a towering chocolate Napolean and a fettuccine ice cream sandwich. Gand demonstrates how to make chocolate filo dough, poached pears, cranberry compote, whipped cream with ginger, and the mocha granache necessary for the Napolean. Still using filo dough, Gand creates a "fettuccine" for the sandwich of the dessert. Gand adds raspberries and a fresh fruit kabob to the ice cream sandwich.

Marcel Desaulniers (Episode #105)

KQED Life: Thu, Nov 21, 2013 -- 11:30 AM

Chef and author, Marcel Desaulniers of The Trellis in Williamsburg, VA visits Julia Child in her kitchen. Desaulniers creates a white chocolate pattycake with chocolate tulips. The viewers are told when selecting white chocolate be sure the ingredients include cocoa butter. Desaulniers demonstrates how to make chocolate tulips by dipping balloons into melted dark chocolate.

Johanne Killeen (Episode #306)

KQED Life: Wed, Nov 20, 2013 -- 5:00 PM

Johanne Killeen, chef and co-owner of Al Forno Restaurant in Providence, Rhode Island, bakes two American classics: gingerbread baby cake and Johnnycake cobblers.

Lora Brody (Episode #104)

KQED Life: Wed, Nov 20, 2013 -- 11:30 AM

Bread machine "wizard" Lora Brody of West Newton, Massachusetts visits Julia Child in her kitchen. Brody demonstrates how to make bread machine buttermilk white bread. After the machine kneads the dough, she bakes one loaf in the oven and the other is baked in the machine. Using the same dough, she forms cloverleaf rolls and twisty rolls and breadsticks. Brody creates a salsa quitza made from a dough containing refried beans and flour then topped with cream cheese, salsa, and shredded cheddar cheese.

Michel Richard (Episode #103)

KQED Life: Tue, Nov 19, 2013 -- 11:30 AM

Master chef Michel Richard at Citrus in Los Angeles visits Julia Child in her kitchen. Richard demonstrates the making and baking of puff pastries. He creates a torte Milanese filled with layers of spinach, red bell pepper omelet, ham and cheese. For dessert, he creates sunny-side up apricot pastries. Richard designs the pastry to look like eggs sunny-side up.

Alice Medrich (Episode #102)

KQED Life: Mon, Nov 18, 2013 -- 11:30 AM

Master teacher and chocolatier Alice Medrich from Berkeley, CA visits Julia Child in her kitchen. Medrich creates a chocolate genoise raspberry ruffle cake. Medrich provides tips on the best way to melt and shape chocolate. Medrich demonstrates how to cut the cake into layers. She layers the cake with creme fraiche, melted chocolate, rum syrup and raspberries in an adjustable pan. She places the chilled, fan-shaped chocolates as a decorative topping.

Lauren Groveman (Episode #305)

KQED Life: Fri, Nov 15, 2013 -- 5:00 PM

Lauren Groveman, New York cooking teacher and cookbook author, demonstrates how easy it is to make European ethnic specialties like rich brown pumpernickel loaves and crunchy matzos.

Craig Kominiak (Episode #101)

KQED Life: Fri, Nov 15, 2013 -- 11:30 AM

Executive chef Craig Kominiak at Ecce Panis Bakery in New York City visits Julia Child in her kitchen. Kominiak bakes focaccia. Kominiak tests the elasticity of the dough by stretching it to see the "window" in the dough. Kominiak creates a sandwich with the focaccia he baked. Focaccia baked with fruit and topped with sugar can be also used as a dessert or a breakfast item.

Flo Braker, San Francisco (Episode #313)

KQED Life: Thu, Nov 14, 2013 -- 11:30 AM

Flo Braker, San Francisco Bay Area baker, author and cooking teacher, turns out two wonderfully crunchy butter galettes, one that's as a sweet treat with fresh berries and whipped cream, and another with tomatoes and savory herbs. Leslie Mackie, owner of Seattle's Macrina Bakery, demonstrates a raspberry-fig crostata.

Michel Richard & Alice Medrich (Episode #304)

KQED Life: Wed, Nov 13, 2013 -- 5:00 PM

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

Gail Gand (Episode #312)

KQED Life: Wed, Nov 13, 2013 -- 11:30 AM

This episode features Gail Gand, pastry chef and owner of Chicago's Vanilla Bean Bakery and Florida baker David Blom. Gail shows Julia and viewers how to create a "not your usual" lemon meringue pie-for-one, while David Blom makes cookies: delicately curved tuiles and tasty gingersnaps.

Jeffrey Alford and Naomi Duguid (Episode #311)

KQED Life: Tue, Nov 12, 2013 -- 11:30 AM

Toronto bakers, Jeffrey Alfor and Naomi Duguid, and cookbook author Beatrice Ojakangas visit this week's episode to make naan and Swedish hardtack, types of flat breads.

Markus Farbinger (Episode #310)

KQED Life: Mon, Nov 11, 2013 -- 11:30 AM

Master chef at The Culinary Institute of America, NY, Markus Farbinger teaches Julia Child how to create a special Viennese pastry treat, a poppy seed torte.

Johanne Killeen (Episode #306)

KQED Life: Sat, Nov 9, 2013 -- 11:00 AM

Johanne Killeen, chef and co-owner of Al Forno Restaurant in Providence, Rhode Island, bakes two American classics: gingerbread baby cake and Johnnycake cobblers.

Nancy Silverton (Episode #303)

KQED Life: Fri, Nov 8, 2013 -- 5:00 PM

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.

Mary Bergin (Episode #309)

KQED Life: Fri, Nov 8, 2013 -- 11:30 AM

Mary Bergin of Las Vegas, Nevada, head pastry chef for Wolfgang Puck's Spago Restaurant, demonstrates how to make a vanilla chiffon cake with a twist -- a full vanilla flavor and a thin, flexible shape, ideal for rolling with chocolate-laced walnut mousse.

Nick Malgieri (Episode #308)

KQED Life: Thu, Nov 7, 2013 -- 11:30 AM

Nick Malgieri, master teacher at Peter Kump's New York Cooking School and author of several award-winning books on baking, demonstrates authentic Sicilian specialties like savory pizza rustica and fig-filled treats called "X" cookies.

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

KQED Life: Wed, Nov 6, 2013 -- 5:00 PM

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.

Marcel Desaulniers (Episode #307)

KQED Life: Wed, Nov 6, 2013 -- 11:30 AM

Marcel Desaulniers, chef and owner of the Trellis Restaurant in historic Williamsburg, Virginia, as well as the author of "Death by Chocolate," teases the palate with oven-roasted plum cakes with chocolate sauce and chocolate-mint nightcaps.

Johanne Killeen (Episode #306)

KQED Life: Tue, Nov 5, 2013 -- 11:30 AM

Johanne Killeen, chef and co-owner of Al Forno Restaurant in Providence, Rhode Island, bakes two American classics: gingerbread baby cake and Johnnycake cobblers.

Lauren Groveman (Episode #305)

KQED Life: Mon, Nov 4, 2013 -- 11:30 AM

Lauren Groveman, New York cooking teacher and cookbook author, demonstrates how easy it is to make European ethnic specialties like rich brown pumpernickel loaves and crunchy matzos.

Martha Stewart, Part 1 of 2 (Episode #301)

KQED Life: Fri, Nov 1, 2013 -- 5:00 PM

Martha Stewart, a magazine editor, star of her own television show and author of the popular "Weddings" book joins Julia to bake one grand and glorious three-tiered wedding cake. Martha prepares the batter and bakes each layer in graduated diamond-shaped cake forms. While the cake bakes, and then chills, Martha creates a variety of delicately realistic and delicious marzipan fruits, right down to the little stems and leaves. She also makes and chills enough vanilla rum buttercream to ice the entire cake.

Repeat Broadcasts:

  • KQED Life: Sat, Nov 2, 2013 -- 11:00 AM

Michel Richard & Alice Medrich (Episode #304)

KQED Life: Fri, Nov 1, 2013 -- 11:30 AM

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

Become a KQED sponsor

TV Technical Issues

TV
    TV Technical Issues
    • KQED DT9 planned, very short outages, Tues 4/15 (& possibly Wed 4/16)

      (DT9.1, 9.2, 9.3) KQED DT9′s Over the Air (OTA) signal from Sutro Tower will experience a few extremely brief outages on Tuesday 4/15 between 10am and 5pm (and possibly on Wed 4/16 if the work cannot be completed in 1 day). Each outage should be measurable in seconds (not minutes). This work will not affect […]

    • KQET DT25 Planned Outage: early Tues 4/15 (btwn 5am-6am)

      (DT 25.1, 25.2, 25.3) At some point between 5am and 6am early Tuesday 4/15, KQET’s signal from the transmitter on Fremont Peak northeast of Monterey will shut down for a short period of time to allow AT&T to do work on our fiber interface. The outage should be relatively short, but its precise start time […]

    • Occasional sound issues, Comcast Cable, Black remote control

      Originally posted 6/19/2013: Some Comcast Basic Cable customers around the Bay Area have reported audio issues with KQED and KQED Plus, on channels 9 and 10. The problem is not related to KQED’s transmission but may be caused by the language setting on your Comcast remote control. If your Comcast remote control is black, please […]

To view previous issues and how they were resolved, go to our TV Technical Issues page.

KQED DTV Channels

KQED 9

KQED 9
Comcast 9 and 709
Digital 9.1, 54.2 or 25.1

All widescreen and HD programs

KQED Plus

Channel 54
Comcast 10 and 710
Digital 9.2, 54.1 or 25.2

KQED Plus, formerly KTEH

KQED Life

KQED Life
Comcast 189
Digital 54.3

Arts, food, how-to, gardening, travel

KQED World

KQED World
Comcast 190
Digital 9.3

History, world events, news, science, nature

v-me

V-Me
Comcast 191 & 621
Digital 54.5 or 25.3

24-hour national Spanish-language network

KQED Kids

KQED Kids
Comcast 192
Digital 54.4

Quality children's programming parents love too