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Upcoming Broadcasts:

A Seafood Dream (#1001H) Duration: 26:46 STEREO TVG

Ever seen a kid in a candy store? Their excitement pales next to a chef in a market. An early morning trek to the Central de Abastos, one of the world's largest markets, with Rick Bayless and Chef Eduardo "Lalo" Garcia, proves exhilarating. Neither chef can talk fast enough about all the dishes they want to make from the mind-boggling stacks of nopales, the fragrant herbs, the crisp greens, the juicy pitayas and mangos. Chef Lalo's path to his wildly popular Maximo Bistrot in Mexico City includes migrant work on produce farms and stints in fine-dining establishments in Atlanta and New York City. Today, his suckling pig carnitas have a massive following. Lucky for us, he and Rick cook the dish in his restaurant kitchen. Rick and Chef Enrique Olvera, owner of Pujol and arguably Mexico's top chef, talk about the evolution of Mexican food and the challenge to change people's perception of the cuisine. At home, Rick coaxes amazing flavors from humble tomatillos, pork and potatoes.

Upcoming Broadcasts:

  • KQED Life: Tue, Mar 31, 2015 -- 3:30pm

Building a World-Class Cuisine Starts with a Sound Foundation (#1012H) Duration: 26:46 STEREO TVG

As the restaurant scene in Mexico City has exploded, so, too, have the culinary schools. Rick takes us to the Coronado Cooking School where the mission is to educate the next generation of chefs. Rick talks with students in the traditional Mexican kitchen classroom as they make a pipian sauce for shrimp. The school's outdoor live-fire kitchen includes tortilla lessons. In the "Dave" Creative Kitchen we see a beautiful presentation of pork loin with vegetables and huaximole. Coronado's students also help run Raiz, one of Mexico City's top destination restaurants. Chef Arturo Fernandez guides them on a path that includes new tricks and techniques, but with the soul of his aunt's home-style tongue in caper sauce. Rick, a consummate and patient teacher, hosts culinary students in the Frontera Test Kitchens to create a memorable meal that ends with the classic crepas con cajeta dessert.

Upcoming Broadcasts:

Artisanal Bread In Tortilla Land (#1006H) Duration: 26:46 STEREO TVG

In the land of the tortilla, bread can often get overlooked. But if Chef Elena Reygadas has anything to say about it, bread will soon rise as an important player in Mexican cuisine. She certainly has the right tools to effect change: At her bakery, Rosetta Panaderia, she crafts transcendent versions of Mexico's classic pan de pulque (pulque bread) and sugary-topped conchas. Rick swoons over these treats and engages Reygadas in a conversation about their shared philosophies of cooking and building community. We get a sneak peak at Elena's process for conchas before Rick teaches us his foolproof method at home. Then, it's sandwich time: Rick visits Eno, Chef Enrique Olvera's casual spot that serves tuna and chicken milanesa tortas in homemade bollilo rolls. Then we head back to Chicago, where Rick makes a torta at his casual spot, Xoco.

Upcoming Broadcasts:

Mediterranean Baja (#801H) Duration: 26:46 STEREO TVG

The Baja California peninsula boasts a climate reminiscent of those on the Mediterranean Sea. Thousands of olive trees and vineyards in Northern Baja capture the distinctiveness of this region of Mexico. We explore the amazing grilled octopus at Tres Virgenes in La Paz and enjoy mesquite-grilled lamb with 9-chile mole sauce. Rick makes tacos of kale and spinach with a green garlic mojo from the gardens of the renowned spa Rancho La Puerta. In Tijuana, Chef Miguel Angel Guerrero Yagues shows off his terrific wood-fired grill to Rick before he cooks lamb three ways. Chef Jair Tellez makes a geoduck ceviche at his dreamy Laja restaurant in the Valle de Guadalupe. At home, Rick grills lamb with fennel and a red chile salsa. Astonishing Baja, indeed.

Upcoming Broadcasts:

It All Begins with Beans (#1013H) Duration: 26:46 STEREO TVG

Chefs can get excited over the littlest thing. For Josefina Santacruz, that thing is beans. She believes every cook should know how to cook beans and rice before venturing any further in Mexican cuisine. For an example of beans done right, Rick and Josefina head to Nico's Restaurant, which has been cooking perfect beans since 1957; their bean soup proves a thing of beauty. Rick and Josefina likewise admire the perfect barbacoa made daily by Chef Moises Rodriguez Vargas of Hidalguense restaurant in Mexico City. He shares his careful preparation of this classic dish with Rick and Josefina at his home. At Yuban, in the Roma neighborhood of Mexico City, young Chef Paloma Ortiz respects the cuisine of Oaxaca while adding her personal flourishes. In Chicago, Rick steps us through a simple barbacoa sure to inspire all cooks.

Upcoming Broadcasts:

Tijuana Taco Crawl (#802H) Duration: 26:46 STEREO TVG

People are passionate about their tacos in Tijuana. Ask any local and they'll tell you their favorite - complete with mouthwatering details. Three local Tijuana foodies take Rick on a taco "crawl" starting with arrachera (skirt steak) tacos at El Yaqui. Piled high with beans, creamy avocado salsa and Mexican "candy" (roasted jalapenos). The feast moves on to include suadero tacos at Los Ahumadores, sauteed and fried shrimp tacos at Mariscos El Mazateno, steamed tacos on Tijuana's tourist strip and ends with smoked salmon tacos at Salceados. At home, Rick creates a taco feast for a casual backyard cookout.

Upcoming Broadcasts:

Oaxaca's Most Magical Holiday (#901H) Duration: 26:46 STEREO TVG

Rick takes us on a remarkable journey through Oaxaca City during the revered D?a de Los Muertos (Day of the Dead) holiday. We discover that in Mexico, death is embraced as part of the circle of life. During the holiday, people welcome home the spirits of their ancestors who come to commune with their families and friends. Like all visitors, the ancestors are welcomed with food, drink, music and memories. The spirit's presence is a blessing and brings joy to loved ones.
In preparation for the celebration, the last days of October are spent preparing aromatic loaves of pan de muerto (sweet bread), making mole, harvesting special flowers, including marigolds (cempas?chil) and creating commemorative altars in homes. Grave sites are decorated with elaborate sand paintings. The bustling Central de Abastos market in Oaxaca is overflowing with flowers and bread. At the home of Rick's friends, we learn to make Andres' family's black mole, tostadas topped with avocado leaf-infused black beans, a classic, smoky Oaxacan salsa and a simple guacamole. From the Panteon General to Xoxocotlan's Municipal Cemetery, Rick gives us an insider's look at the annual fiesta that richly blends Catholic and indigenous traditions with celebratory food.

Upcoming Broadcasts:

Cooking on the Sea of Cortez (#803H) Duration: 26:46 STEREO TVG

Rick is always up for a cooking challenge. After a day spent boating and kayaking on the Sea of Cortez with a local ecotourism group, Rick grills dinner for the group on the beach at Espiritu Santo Island - one of the most biologically diverse marine areas in the world. The waters surrounding the island support coral reefs, colonies of sea lions and more than 500 species of fish. To stock up on supplies, Rick shops in the La Paz market for local cheese, fresh produce and chiles and on the island purchases seafood from a fisherman. Along the way, Rick learns from his guides about flying manta rays, dolphins and the local flora. Then he grills fish and makes a stunning papaya salsa on the beach.

Upcoming Broadcasts:

Oaxaca's Live-Fire Cooking (#902H) Duration: 26:46 STEREO TVG

Everything tastes better cooked over a wood or charcoal fire - at least that's the Oaxacan credo. From soup to barbacoa, burning embers influence the flavor of Oaxaca's food in just the right ways. For starters, Rick guides us through the "taco corridor" at the 20 de Noviembre market just off the main square in Oaxaca. We can almost taste the richly-burnished chiles and onions as they grill alongside super-thinly sliced beef and pork and robust chorizo sausages. Then we see hot rocks plucked from the glowing embers and dropped into hot soup for making caldo de piedra (stone soup), a specialty from the village of San Felipe Usila.
La Capilla, a campestre (open air) restaurant, in the town of Zaachilla, has served lamb and goat barbacoa for more than 47 years. Rick's so enamored with the process of burying the chile-seasoned meat in glowing embers that he creates his own version on the backyard grill. Served with Oaxacan pasilla tomatillo salsa, there's meat, fire and smoke in every bite.

Upcoming Broadcasts:

Shaking Up The Margarita (#1007H) Duration: 26:46 STEREO TVG

The Mercado Lazaro Cardenas is pretty standard as far as markets in Mexico City go. But turn one corner and suddenly you're in a different world: The world of coffee geeks, of which Rick is a proud citizen. The Passmar Cafe Finos stall brews espresso with natillas and cappuccino with blue curacao using unique brewing methods and award-winning baristas, and Rick geeks out in the best possible (caffeinated) way. Fully charged on caffeine, Rick's ready for a cocktail. So he pays a visit to mixologist Joseph Mortera, who takes Rick through a couple of his delicious creations including a mescal cocktail made with fresh hoja santa leaves and absinthe. Next up: Ricardo Nava, a bartender at Polanco's sleek bar Limantour, who shakes up his margarita by using mescal, pineapple juice and hot chile. Lucky for us, Rick makes cocktails with herbs from his garden plus some very tasty snacks in his home kitchen.

Upcoming Broadcasts:

Presenting: World-Class Wines of Baja (#804H) Duration: 26:46 STEREO TVG

Baja California Norte produces many world-class, gold medal-winning wines. That fact may surprise most people in the United States. Rick takes us on a tour of the region along with renowned winemaker and visionary Hugo d'Acosta, founder of La Escuelita, a nonprofit winemaking school that opened in 2004. Hugo introduces Rick to his Casa de Piedra wines before taking Rick on a tour of the school where locals and chefs come to make their own wines. At Tres Mujeres, a charming winery run by three women, Rick tastes each of their wines with their favorite dishes. Their cooking inspires Rick to make stuffed chiles with red wine at home. At L.A. Cetto, winemaker Camillo Magoni tells Rick about his 47-year career with one of the oldest wineries in Mexico. Rick cooks with Ludwig Hussong of San Rafael Winery in the Valle de Ojos Negros and they toast the wines of Mexico.

Upcoming Broadcasts:

Off The Beaten Path In Huatulco (#903H) Duration: 26:46 STEREO TVG

The majority of the people who travel to Mexico go for the beaches. Little wonder when the beaches are as pristine as Huatulco's Playa Chahue - complete with the Playa Limpia certification for cleanliness. Still, a man's gotta eat. Not content with a diet of all-inclusive resort dining, Chef Rick Bayless takes us off the beaten path to find great food and even better beaches. You'll be well-advised to follow his lead and start the day at one the local's favorite restaurants, Sabor de Oaxaca, in La Crucecita. There, Rick enjoys Salsa de Huevo (omelets in salsa) before a quick trip to Puerto Escondido for an amazing lunch of wood-fired grilled fish on the Playa Principal. Rick paddle-boards on Playa Carrizalillo, another stunning beach in Puerto Escondido, to work up his appetite for Encamaronadas (crispy, cheesy shrimp tacos). Back in Huatulco Rick enjoys an uber-fresh seafood cocktail at Grillo Marinero before stopping for a nightcap at the Quinta Real Hotel to take in the beauty of it all.

Upcoming Broadcasts:

Eat Like A Local In Los Cabos (#805H) Duration: 26:46 STEREO TVG

Ever travel to a tourist mecca and wonder what the locals eat? Rick does. So he joins his pal Hugo to find the best Mexican food in Los Cabos. Their first stop is at the municipal market in San Jose del Cabo for a quick mid-morning meal of sopes and beef soup. Then they enjoy amazing carnitas at Los Michoacanos, stuffed guero chiles and bacon-wrapped shrimp at Mariscos El Toro Guero and guava tamales at Sabor Internacional. In Chicago, Rick teaches us how to stuff and grill shrimp and make those guava tamales.

Upcoming Broadcasts:

Artisan Mescal (#904H) Duration: 26:46 STEREO TVG

Mescal is having a real renaissance, both in Mexico and in fine cocktail emporiums all over the United States. Rick takes us on a journey to see how a small Oaxacan distiller hand-crafts this fine spirit renowned for its rich, smoky complexity and brightness. As with any great artisan product, there's always a great story. With Rick around, there's always great food, from hand-pressed memelas topped with a bright avocado salsa to vinegar-infused snacks. We learn to sip mescal with fresh oranges and sal de gusano - chile-spiked salt. At home, Rick guides us through a mescal tasting and a host of snacks for a do-it-yourself mescal cocktail party.

Upcoming Broadcasts:

From Lobster to Chocolate Clams: A Delicious Feast in Magdalena Bay (#806H) Duration: 26:46 STEREO TVG

Rick and local guide Luis Garduno of REDTours venture out on a skiff to learn about sustainable fishing on Magdalena Bay. They catch up with local lobster fishermen and learn about sizing lobsters. Then they watch as clam divers haul up the local chocolate clams from the bottom of the bay. On the Isla de Magdalena shore, Rick and Chef Hubert turn the spiny lobsters into an impressive stuffed entree and mouthwatering salad. Rick gets to tag and release a protected sea turtle while the stuffed clams roast on the grill.

Upcoming Broadcasts:

Oaxaca, The Land of Seven Moles (#905H) Duration: 26:46 STEREO TVG

So many moles, so little time. That's how most visitors to Oaxaca feel when perusing the choices from mole pastes in the markets to fine examples served up at restaurants and street vendors all over the state. Let's start with two moles, advises Rick, who takes us to Seasons of My Heart Cooking School on the outskirts of Oaxaca City to explore Black Mole and Green Mole with school owner Susana Trilling and her students. We perfectly char the chilies, set the seeds aflame and roast the tomatoes for Susana's black mole sweetened with roasted plantain and a little Oaxacan chocolate. On the simpler side, there's green mole - redolent with fresh herbs, roasted tomatillos and jalape o. At home, Rick makes his Coloradito Mole before we indulge in yellow mole and grilled fish at Topolobampo.

Upcoming Broadcasts:

Cooking In Wine Country (#807H) Duration: 26:46 STEREO TVG

Ever dream of owning a winery? Don and Tru Miller made their dreams come true 12 years ago when they built Adobe Guadalupe in the Valle de Guadalupe. Rick's dream of cooking in their stunning kitchen, with its handmade wood-fired oven, comes true this season when he cooks for the Millers and other local winemakers. Along the way, Rick shops for just-picked produce at the idyllic farm stand on the grounds of Mogor Baden Winery, artisanal cheeses at Rancho La Campana (a 100-year-old cheese cave) as well as for breads and olives at the charming Cremeria los Globos. What's for dinner? Local leg of lamb with a pasilla olive sauce, mixed greens with fresh mussels and fava beans, and perfect strawberries with chamomile sabayon. Dreamy indeed.

Upcoming Broadcasts:

Delicious Eco-Tourism (#906H) Duration: 26:46 STEREO TVG

Ever on a quest to learn more about the food he grows and cooks, Rick even vacations with an agenda. This time he's taking us to the mountains to Finca Las Nieves, with its artisanal coffee production and organic gardens. Together we learn about sustainable gardening along with how-to's for amazing vegetarian tamales and sopa de chepil in the kitchens at the Finca. Then it is off on a hike seeking orchids and bromeliads before a lunch of trout at the restaurant of a trout farm. Rick makes his version of the trout with chorizo at home. Rancho Pitaya also proves fertile ground for Rick's eco-tour vacation with horseback riding to a cactus grove overlooking the valley of Oaxaca before a picnic lunch of grilled tasajo beef, a salad of fresh cactus paddles and red chile potatoes.

Upcoming Broadcasts:

Tijuana Round Table (#808H) Duration: 26:46 STEREO TVG

There's a long heritage of good food in Tijuana: It has an amazing taco culture and is the birthplace of the Caesar salad. Today, Tijuana boasts one of the top culinary schools in the country and some of the best chefs in Mexico. Rick and three fellow food lovers dine at the ultra-modern Mision 19 located in Mexico's newest Leed Gold Certified building. Chef Javier Plascencia wows them with his creative twists on classic Mexican dishes such as braised beef short ribs wrapped in fresh fig leaves and served with black mole and kabocha foam. For starters, Chef Javier layers local tuna with nopales, chicharron and avocado meringue. Between bites, Rick and his guests discuss their own relationships with food, the expanding culinary scene in Tijuana and the future of Mexican food.

Upcoming Broadcasts:

The Kernel of Deliciousness (#907H) Duration: 26:46 STEREO TVG

The variety of corns available in Oaxaca boggles the mind and the taste buds. Rick introduces us to Amado Ramirez Leyva who believes that corn, domesticated some 9,000 years ago in Mexico, is the basis of Mexican culture. From championing the protection of ancient varieties, to cooking and grinding it into masa for tortillas, Amado just might be the corn guru of Oaxaca. All manner of enticing snacks served at Itanoni, his Oaxaca restaurant, including memelas, tetelas, tostadas, and tacos, use carefully selected types of maiz criollo (native corn). Abigail Mendoza, a superb village cook from Teotitlan del Valle, transforms her handmade fresh blue and white masa into simple, yet amazing village-style tamales cooked in a traditional olla over a wood fire. Rick riffs on her yellow mole to make his own fresh empanadas on his kitchen griddle. With the skyline of Oaxaca as the back drop, chef and restaurateur Pilar Cabrera shows Rick her beautiful squash blossom tamales. Together they make sweet pumpkin tamales laced with Oaxacan chocolate that prove transcendent.

Upcoming Broadcasts:

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TV Technical Issues

TV
    TV Technical Issues
    • KQET planned overnight outage, early Friday 3/13

      (DT25-1 through 25-3) Another station on Fremont Tower needs to perform more maintenance work overnight, requiring other TV stations to shut down their signals for the safety of the workers. KQET’s signal will turn off late Thurs/early Friday between midnight and 12:30am, and should return by 6am Friday morning. Many receivers will be able to […]

    • KQET planned overnight outage, early Wed 3/11

      (DT25-1 through 25-3) Another station on Fremont Tower needs to perform maintenance work overnight, requiring that other TV stations shut down their signals for the safety of the workers. KQET’s signal will turn off late Tues/early Wednesday between midnight and 12:30am, and should return by 5am Wednesday morning. Many receivers will be able to recover […]

    • Thurs 3/05, DT54-1 thru DT54-5: 2 planned, extremely brief Over the Air outages

      (DT54.1 through DT54.5) Our Over the Air signals from our KQEH transmitter on Monument Peak (the DT54s) will need to be switched from our Main antenna to our Auxillary antenna while climbers inspect the tower for possible maintenance needs. Once the inspection is done, we will switch back. The two switches will account for two […]

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

KQED DTV Channels

KQED 9

KQED 9
Channels 9.1, 54.2 & 25.1 - Monterey (KQET)
XFINITY 9 and HD 709

All widescreen and HD programs

KQED Plus

KQED +
Channels 54, 54.1, 9.2 & 25.2 - Monterey
XFINITY 10 and HD 710

KQED Plus, formerly KTEH

KQED Life

KQED Life
Channel 54.3
XFINITY 189

Arts, food, how-to, gardening, travel

KQED World

KQED World
Channel 9.3
XFINITY 190

History, world events, news, science, nature

v-me

V-Me
Channel 54.5 & 25.3
XFINITY 191 & 621

24-hour national Spanish-language network

KQED Kids

KQED Kids
Channel 54.4
XFINITY 192

Quality children's programming parents love too