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Upcoming Broadcasts:

Romance at the Table (#507H) Duration: 28:30 STEREO TVG

Chef Keller shows how to whip up a romantic dinner for that special someone. He starts with a rich tasting beef tartare that has some surprise ingredients. After demonstrating a fool-proof method for cooking lobster, he transforms it into lobster thermidor. Beef Tartare Tacos with Kusshi Oysters, Lobster Thermidor with Sauteed Green Beans, & Strawberry Milkshake.

Upcoming Broadcasts:

  • KQED Life: Fri, Jan 20, 2017 -- 11:00am

Keller Family Treasures, Part 2 (#402) Duration: 26:26 STEREO TVG

Chef Keller recreates classics from his hometown of Ribeauville, France. Dishes include a light mayonnaise he learned from his grandmother and another family favorite, a rolled pasta dish made with a savory filling. Recipes: Poached Leeks with Grandma's Light Mayonnaise; Fleischschnaka (Pasta Roulade).

Upcoming Broadcasts:

  • KQED Plus: Sun, Jan 22, 2017 -- 8:30am Remind me
  • KQED Life: Tue, Jan 31, 2017 -- 11:00am Remind me

Brioche Made Easy (#406) Duration: 28:22 STEREO TVG

Chef Keller makes brioche just like his father did for their family patisserie. With the dough, he creates bretzels with a cream filling and mouth-watering beignets. Recipes: Brioche Bretzels; Beignets.

Upcoming Broadcasts:

  • KQED Plus: Mon, Jan 23, 2017 -- 8:30am Remind me
  • KQED Life: Mon, Feb 6, 2017 -- 11:00am Remind me

Entertaining for a Crowd (#508H) Duration: 27:14 STEREO TVG

Chef Keller is making pork rillette, a delicious pate or meat spread found in nearly every French home. The second recipe is a unique lasagna made with tender, succulent short rib meat. For dessert, he is showing a way to make meringue in minutes. Pork Rillette, Braised Short Rib Lasagna, & Floating Island Meringues with Creme Anglaise.

Upcoming Broadcasts:

  • KQED Life: Mon, Jan 23, 2017 -- 11:00am Remind me

Remembering Paul Haeberlin (#407) Duration: 28:28 STEREO TVG

Chef Keller takes us back to his days as an apprentice with one of France's greatest chefs, Paul Haeberlin of L'Auberge de L'Ill. He recreates a Haeberlin signature dish, the Salmon Souffle which is surprisingly easy to make at home. Recipes: Classic Salmon "Souffle"; Lamb in Hay; Winter Vegetable Ragout.

Upcoming Broadcasts:

  • KQED Plus: Tue, Jan 24, 2017 -- 8:30am Remind me
  • KQED Plus: Sun, Jan 29, 2017 -- 8:30am Remind me
  • KQED Life: Tue, Feb 7, 2017 -- 11:00am Remind me

Black-Tie Dining (#509H) Duration: 29:00 STEREO TVG

Chef Keller has the perfect menu for an upscale dinner party. He starts with seared scallops served on a luscious slice of pork belly surrounded by beluga lentils. The main course is roast Cornish game hen with a stuffing of Swiss chard and pine nuts. Seared Scallops on Pork Belly with Beluga Lentils, Roast Cornish Game Hen Stuffed with Swiss Chard in a Red Wine Thyme Sauce, & Macaroons with Rocky Road Beer Ice Cream.

Upcoming Broadcasts:

  • KQED Life: Tue, Jan 24, 2017 -- 11:00am Remind me

Cooking with Squab (#408) Duration: 28:26 STEREO TVG

For the adventurous cook, squab is dark and richly flavored, while also tender and delicate to eat. Chef Keller makes squab with a savory veal filling and aromatic sauce. Dessert is a heavenly tartlet, perfumed with orange and lavender. Recipes: Marinated Squab Breasts en Crepinettes with Juniper and Red Wine Sauce; Orange Tartlets with Lavender Meringue.

Upcoming Broadcasts:

  • KQED Plus: Wed, Jan 25, 2017 -- 8:30am Remind me
  • KQED Life: Wed, Feb 8, 2017 -- 11:00am Remind me

A Brazilian Feast (#510H) Duration: 29:00 STEREO TVG

Like the people who live there, the food of Brazil is full of soul, warmth and deliciousness. Chef Keller demonstrates their national dish, Feijoada, a stew made with black beans and meats. The second recipe is a deep-flavored fish stew called Moqueca, cooked in a fragrant, rich coconut broth. Feijoada, Moqueca, & Passion Fruit Caipirinha.

Upcoming Broadcasts:

  • KQED Life: Wed, Jan 25, 2017 -- 11:00am Remind me

Tomahawk Steak (#409) Duration: 28:11 STEREO TVG

Chef Keller shows how to bring culinary drama to the table with a tomahawk steak, a succulent, bone-in, oversized rib eye, perfect for sharing and served with an authentic Bearnaise sauce. For a side, he prepares a Pommes Byron, a relatively unknown, but sinfully delicious and rich French potato treat. Recipes: Tomahawk Steak with Bearnaise sauce; Pommes Byron.

Upcoming Broadcasts:

  • KQED Plus: Thu, Jan 26, 2017 -- 8:30am Remind me
  • KQED Life: Thu, Feb 9, 2017 -- 11:00am Remind me

One-Pot Favorites (#511H) Duration: 28:45 STEREO TVG

Chef Keller makes an Alsatian favorite, choucroute or sauerkraut served with an array of seafood. Then he heads to the South for a deep, richly-flavored gumbo made with an assortment of great sausage and chicken. Seafood Medley with Choucroute, & Chef Keller's Gumbo.

Upcoming Broadcasts:

  • KQED Life: Thu, Jan 26, 2017 -- 11:00am Remind me
  • KQED 9: Sat, Jan 28, 2017 -- 2:30pm Remind me

Summer Cooking (#410) Duration: 28:09 STEREO TVG

Chef Keller has some great ideas for light, summer cooking starting with Ancholade, the classic Provencal dip made with anchovies and garlic and served with raw vegetables. The main dish is a meaty and moist swordfish made with a delicious carrot sauce. Recipes: Anchoiade with Crudite Platter; Pepper-Flecked, Slow-Roasted Hawaiian Swordfish with a Cardamon-Carrot Coulis.

Upcoming Broadcasts:

  • KQED Plus: Fri, Jan 27, 2017 -- 8:30am Remind me
  • KQED Life: Fri, Feb 10, 2017 -- 11:00am Remind me

Pool Party Feast (#512H) Duration: 28:24 STEREO TVG

Chef Keller demonstrates pool party favorites, starting with a refreshing melon gazpacho served with a duck prosciutto bruschetta. Then he makes his signature buffalo sliders with brie cheese. He shows step-by-step how to build the perfect charcuterie board with an assortment of sausages, pates, salami, and just the right accompaniments. Melon Gazpacho with Duck Proscuitto Bruschetta, Buffalo Sliders with Brie & Arugula, & Charcuterie Platter.

Upcoming Broadcasts:

  • KQED Life: Fri, Jan 27, 2017 -- 11:00am Remind me
  • KQED 9: Sat, Feb 4, 2017 -- 2:30pm Remind me

Burrata Cheese: The New Favorite (#411) Duration: 27:58 STEREO TVG

For many cheese lovers, the latest obsession is burrata, a blend of mozzarella and cream that has a silky, fresh, creamy taste. Chef Keller presents creative ways for serving it. He's also serving up a refreshing and light desert of figs and blueberries Recipes: Burrata with Garden Pea Ice Cream, Pickled Cherry Tomatoes, and Spicy Paprika Oil; Figs & Blueberries in Citrus Broth.

Upcoming Broadcasts:

  • KQED Plus: Mon, Jan 30, 2017 -- 8:30am Remind me
  • KQED Life: Mon, Feb 13, 2017 -- 11:00am Remind me

Keller Family Treasures, Part 1 (#401) Duration: 27:53 STEREO TVG

Chef Keller recreates classics from his hometown of Ribeauville, France. Dishes include a light mayonnaise he learned from his grandmother and another family favorite, a rolled pasta dish made with a savory filling. Poached Leeks with Grandma's Light Mayonnaise; Fleischschnaka (Pasta Roulade).

Upcoming Broadcasts:

  • KQED Life: Mon, Jan 30, 2017 -- 11:00am Remind me

Great Soups (#412) Duration: 26:46 STEREO TVG

With a silky texture, irresistible fragrance, and unbeatable taste, Chef Keller's Onion Veloute Soup has been a star attraction on the menu at his restaurant Fleur since it opened and for good reason. He also makes another winning soup with roasted corn. Recipes: Onion Veloute Soup; Roasted Corn Soup.

Upcoming Broadcasts:

  • KQED Plus: Tue, Jan 31, 2017 -- 8:30am Remind me
  • KQED Plus: Sun, Feb 5, 2017 -- 8:30am Remind me
  • KQED Life: Tue, Feb 14, 2017 -- 11:00am Remind me

Food Memories from Alsace (#413) Duration: 27:19 STEREO TVG

Alsatian favorites are on the menu today, including the Salad Vigneronne, a robust and refreshing salad found throughout the region. Then Chef Keller makes the Alsatian version of pizza, a Tarte Flambe with its creamy, rich topping and cracker-thin crust. Recipes: Salad Vigneronne; Traditional Tarte Flambe and Variations.

Upcoming Broadcasts:

  • KQED Plus: Wed, Feb 1, 2017 -- 8:30am Remind me
  • KQED Life: Wed, Feb 15, 2017 -- 11:00am Remind me

Keller Family Treasures, Part 3 (#403) Duration: 28:38 STEREO TVG

It's Alsatian home cooking at its best with a refreshing celery root salad, an Alsatian pork pie and a spectacular Black Forest Cake. Recipes: Celery Root, Apple, and Walnut Salad; La Tourte de la Vallee de Munster (Alsatian Pork Pie); Black Forest Cake.

Upcoming Broadcasts:

  • KQED Life: Wed, Feb 1, 2017 -- 11:00am Remind me

Sports Bar Favorites (#414) Duration: 26:59 STEREO TVG

Chef Keller's idea of sports bar food includes chicken wings whose sweet, spicy, and salty flavors will leave your lips tingling followed by a luscious slider made with buffalo meat and blue cheese. Recipes: Nampol Meesa's Chicken Wings; Hubert Keller's Sliders; Fried Mac 'n Cheese Balls.

Upcoming Broadcasts:

  • KQED Plus: Thu, Feb 2, 2017 -- 8:30am Remind me
  • KQED Life: Thu, Feb 16, 2017 -- 11:00am Remind me

Weekend Brunch (#404) Duration: 26:26 STEREO TVG

Chef Keller shares his brunch favorites including a twist on a twice-baked potato that will dazzle guests. Recipes: Chantal's Pitcher of Cosmopolitans; Baked Potato Shells Stuffed with Scrambled Eggs, Oysters, and Smoked Salmon.

Upcoming Broadcasts:

  • KQED Life: Thu, Feb 2, 2017 -- 11:00am Remind me

Modern French Cuisine (#415) Duration: 28:24 STEREO TVG

Chef Keller demonstrates two great recipes that show why he enjoys a reputation for lightening up French food without losing flavor. Recipes: Fresh Crab and Black Truffle Cappuccino; Buffalo New York Strip Steaks with Coffee-Spice Rub.

Upcoming Broadcasts:

  • KQED Plus: Fri, Feb 3, 2017 -- 8:30am Remind me
  • KQED Life: Fri, Feb 17, 2017 -- 11:00am Remind me

Weekend Entertaining (#405) Duration: 28:28 STEREO TVG

Chef Keller prepares a scrumptious dinner starting with a refreshing and healthy asparagus salad. For the main course, he uses a delicious cut of beef, slow braised in beer accompanied by mac and cheese that's brought to a whole new level of goodness. Recipes: Raw Asparagus, Radish, and Shiitake Mushroom Salad; Braised Flat Iron Steak and Wild Mushroom Mac & Cheese.

Upcoming Broadcasts:

  • KQED Life: Fri, Feb 3, 2017 -- 11:00am Remind me

Gravlax In Three Easy Steps (#416) Duration: 27:33 STEREO TVG

Gravlax, a Scandinavian specialty, is raw salmon cured in sugar, salt and dill and surprisingly easy to make at home. Chef Keller presents some creative ideas for using gravlax in a variety of dishes. Recipes: Classic Salmon; Salmon Tartare; Salmon Stacks.

Upcoming Broadcasts:

  • KQED Plus: Mon, Feb 6, 2017 -- 8:30am Remind me
  • KQED Life: Mon, Feb 20, 2017 -- 11:00am Remind me

Ice Cream Cakes (#417) Duration: 28:26 STEREO TVG

Chef Keller prepares two luscious ice cream cakes including Baked Alaska and the famous French specialty, Vacherin Glace, made with meringue, raspberry and vanilla ice cream, and Chantilly cream. Recipes: Baked Alaska; Vacherin.

Upcoming Broadcasts:

  • KQED Plus: Tue, Feb 7, 2017 -- 8:30am Remind me
  • KQED Plus: Sun, Feb 12, 2017 -- 8:30am Remind me
  • KQED Life: Tue, Feb 21, 2017 -- 11:00am Remind me

Salads for Special Occasions (#418) Duration: 27:56 STEREO TVG

If you are looking for interesting and delicious salads, Chef Keller has two great ideas. First, it's a richly flavored beet salad uniquely paired with cumin ice cream. After showing a great technique for making perfectly cooked, savory mussels, he creates a real salad masterpiece with wild rice and fennel.
Recipes: Beet Salad with Cumin Ice Cream; Wild Rice Salad with Mussels.

Upcoming Broadcasts:

  • KQED Plus: Wed, Feb 8, 2017 -- 8:30am Remind me
  • KQED Life: Wed, Feb 22, 2017 -- 11:00am Remind me

Brunch Favorites (#419) Duration: 27:04 STEREO TVG

Brioche, pastry cream and poached pears come together for a mouth-watering pastry that is as beautiful as it is delicious. Using burrata cheese, Chef Keller then creates a mouth-watering sandwich. < br>Recipes: Poached Pear Galette; Burrata & Roasted Red Pepper Sandwich.

Upcoming Broadcasts:

  • KQED Plus: Thu, Feb 9, 2017 -- 8:30am Remind me
  • KQED Life: Thu, Feb 23, 2017 -- 11:00am Remind me

Baking with Christoffe Fayette (#420) Duration: 28:59 STEREO TVG

Las Vegas' premier pastry chef, Christoffe Fayette, visits Chef Keller's set with easy-to-follow recipes for luscious chocolate treats. First it's a richly-flavored lava cake with a creamy chocolate center. Then he demonstrates home-made chocolate bars with an array of fun toppings.
Recipes: Chocolate Lava Cake; Home-Made Chocolate Bars.

Upcoming Broadcasts:

  • KQED Plus: Fri, Feb 10, 2017 -- 8:30am Remind me
  • KQED Life: Fri, Feb 24, 2017 -- 11:00am Remind me

Hawaiian Island Lunch (#513H) Duration: 28:52 STEREO TVG

A fan of Hawaiian cuisine, Chef Keller prepares a tasty island lunch. First it's a grilled octopus salad with hearts of palm, sea beans and a chipotle aioli. Then he makes the popular musubi sandwich with sushi rice, nori seaweed, and pork belly. Dessert is a roasted pineapple, infused with vanilla beans and soaked in a rum brown sugar syrup. Grilled Octopus Salad with Hearts of Palm, Hawaiian Musubi Sandwich, & Roasted Pineapple with Vanilla and Rum.

Upcoming Broadcasts:

  • KQED 9: Sat, Feb 11, 2017 -- 2:30pm Remind me

Street Food with Susan Feniger (#421) Duration: 27:01 STEREO TVG

Susan Feniger visits Chef Keller's set and brings some of the wonderful "street food" recipes she has collected from cuisines all over the world. Today she focuses on Asian cooking, demonstrating three exciting recipes.
Recipes: Japanese Pickled Vegetable Ribbons; Chilled Soba Noodles with Spicy Orange Sesame and Tofu; Tatsutage Fried Chicken with Spicy Yuzu Mayonnaise.

Upcoming Broadcasts:

  • KQED Plus: Mon, Feb 13, 2017 -- 8:30am Remind me
  • KQED Life: Mon, Feb 27, 2017 -- 11:00am Remind me

Authentic Italian Treasures with Carla Pellegrino (#422) Duration: 26:25 STEREO TVG

Italian chef extraordinaire Carla Pellegrino reveals the secrets for making an authentic, slow-cooked Bolognese sauce. Then it's a delightful, sauteed chicken dish from Liguria that comes to life with a touch of beer.
Recipes: Traditional Bolognese Sauce; Sauteed Chicken Breasts Ligurian Style.

Upcoming Broadcasts:

  • KQED Plus: Tue, Feb 14, 2017 -- 8:30am Remind me
  • KQED Life: Tue, Feb 28, 2017 -- 11:00am Remind me

Cooking with L'atelier's Steve Benjamin (#423H) Duration: 26:04 TVG

Star chef Steve Benjamin from L'Atelier de Jo?l Robuchon in Las Vegas joins Hubert Keller to demonstrate two great Mediterranean recipes. First he uses fragrant Moroccan spices to make a creamy eggplant soup. Then he demonstrates a Provence-inspired brandade made with cod, potatoes and a delicious medley of condiments.
Recipes: Moroccan-Spiced Eggplant Soup; Fresh Cod Flakes and Brandade with Fine Herbs.

Upcoming Broadcasts:

  • KQED Plus: Wed, Feb 15, 2017 -- 8:30am Remind me

Offalgood with Chris Cosentino (#424H) Duration: 27:54 TVG

Celebrity chef and offal expert Chris Cosentino joins Hubert Keller and demonstrates why offal (cooking with organ meats) is a hot new trend. First he prepares a beef heart tartare puttenesca style that is loaded with extras. Next, it's an easy-to-prepare quail recipe that's enriched with browned butter, apples and Chris' secret ingredient.
Recipes: Beef Heart Tartare Puttanesca; Quail, Apples & Rose Geranium.

Upcoming Broadcasts:

  • KQED Plus: Thu, Feb 16, 2017 -- 8:30am Remind me

Lobster Fun (#425H) Duration: 27:51 TVG

Chef Keller's lobster-cooking lesson includes proven cooking techniques for getting moist, succulent lobster and recipes for savory accompaniments that guarantee exquisite results.
Recipes: Roasted Lobster with Lemon-Caper Butter and Herb Salad; Maple Syrup and Fromage Blanc Ice Cream.

Upcoming Broadcasts:

  • KQED Plus: Fri, Feb 17, 2017 -- 8:30am Remind me

Discovering Buffalo (#426H) Duration: 26:43 TVG

Chef Keller reveals why he's a big fan of buffalo meat which is lean, full of great flavor, and pairs well with many different kinds of spices. Today he creates a unique spice rub for buffalo steak that includes coffee, chili powders, mustard and brown sugar.
Recipes: Roasted Corn Soup with Spicy Chantilly

Upcoming Broadcasts:

  • KQED Plus: Mon, Feb 20, 2017 -- 8:30am Remind me

A French Feast (#501H) Duration: 28:41 STEREO TVG

Chef Keller presents two French classics perfect for a dinner party. He combines a myriad of meats and seasonings to create a savory filling for a meat pie. Then he prepares a French version of ice cream pie made with delicate pecan meringues, ice cream and whipped cream. Pate Chaud (Hot Savory Pie) & Pecan Meringue Creme Glacee.

Upcoming Broadcasts:

  • KQED Plus: Tue, Feb 21, 2017 -- 8:30am Remind me

Seafood Extravaganza (#502H) Duration: 26:00 STEREO TVG

Chef Keller demystifies the secrets of cooking octopus to get tender, delicious results. Then it's healthy all around with poached salt cod and an egg-free mayonnaise made with oysters. Grilled Octopus in Oregano Vinaigrette with Orecchiette Pasta and Nudja, Poached Salt Cod with Oyster Mayonnaise and Roasted Cauliflower & Instant Raspberry Sorbet.

Upcoming Broadcasts:

  • KQED Plus: Wed, Feb 22, 2017 -- 8:30am Remind me

Gluten-Free Favorites (#503H) Duration: 27:00 STEREO TVG

Chef Keller has the secret for keeping your gluten-free friends happy with three great recipes. He stuffs mini peppers with a delicious quinoa salad, followed by a chia seed wrap abundantly stuffed with vegetarian goodies. The finale is a kale and spinach smoothie that has unexpected benefits. Quinoa Stuffed Mini Peppers, Chia Veggie Wrap with Hummus, Zucchini, Tomatoes, Kale & Pepper, & Hangover Detox Smoothie.

Upcoming Broadcasts:

  • KQED Plus: Thu, Feb 23, 2017 -- 8:30am Remind me

Fun in the Kitchen (#504H) Duration: 28:59 STEREO TVG

Using fun and creative presentations, Chef Keller shows how to make recipes that will dazzle both the eyes and taste buds. He prepares Moroccan-spiced lamb lollipops served with a spicy homemade ketchup and tzatziki sauce. Then it's a delicate vol-au-vent or puff pastry shell filled with luscious escargots bathed in wine and garlic butter. Morrocan-Spiced Lamb Lollipops with Spicy Ketchup and Tzatziki Sauce, Escargot in Puff Pastry Shells, & Champagne Cocktail with Margarita Sorbet.

Upcoming Broadcasts:

  • KQED Plus: Fri, Feb 24, 2017 -- 8:30am Remind me

Healthy and Delicious, Part 1 (#505H) Duration: 28:29 STEREO TVG

After a basic lesson in grilling vegetables, Chef Keller makes a creamy avocado hollandaise without butter or eggs. He then makes a delicious zucchini hors d'oeuvres stuffed with parmesan and arugula. Grilled Vegetables with Avocado Hollandaise, & Zucchini Carpaccio Rolls with Arugula and Parmesan.

Upcoming Broadcasts:

  • KQED Plus: Mon, Feb 27, 2017 -- 8:30am Remind me

Healthy and Delicious, Part 2 (#506H) Duration: 25:32 STEREO TVG

Chef Keller continues his healthy cooking lesson with a warm arugula, faro and mushroom salad with a white balsamic dressing. Then he serves grilled prawns with a salad of artichokes, fennel and fava beans. Arugula Salad with Faro & Mushrooms in a White Balsamic Vinaigrette, & Grilled Shrimp with Artichoke & Fennel Salad.

Upcoming Broadcasts:

  • KQED Plus: Tue, Feb 28, 2017 -- 8:30am Remind me
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TV Technical Issues

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    • KQED TV All Channels: Planned outage late Fri/early Sat 1/14 midnight-2am

      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 […]

    • Wed 12/28: KQET DT25 Over the Air signal restored

      UPDATE: signal was restored apx 6pm (DT25.1 through 25.3) We are aware that our transmitter servicing the Watsonville/Monterey/Salinas area, KQET, is off the air. Engineers are on their way from San Francisco to check it out. Estimated time for repairs not yet known.

    • Planned KQET (DT25) outage: early Sun 12/18 apx 1am

      (DT25.1 through 25.3) Due to maintenance and software update work being done by one of the paid signal providers, KQET-25 will need to go off the air for apx 15-30 minutes at apx 1am.

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

KQED DTV Channels

KQED 9, KQET

KQED 9 / KQET

Channels 9.1, 54.2, 25.1
XFINITY 9 and HD 709
Wave, DirecTV, Dish Network, AT&T U-verse: Channel # may vary, labeled as KQED, or as KQET in the 831 area code.
Outstanding PBS programming, KQED original productions, and more.

All HD programs

KQED Plus, KQET

KQED Plus / KQEH

Channels 54.1, 9.2, 25.2
XFINITY 10 and HD 710
Wave, DirecTV, Dish Network, AT&T U-verse: Channel # may vary, labeled as KQEH
KQED Plus, formerly KTEH.
Unique programs including the best British dramas, mysteries, and comedies.

PBS Kids

PBS Kids

(starts Jan 16, 2017)
Channel
54.4, 25.3
XFINITY 192
Wave: Channel # may vary.
Quality children's programming. Live streaming 24/7 at pbskids.org.

KQED Life

KQED Life

Channel 54.3
XFINITY 189
Wave: Channel # may vary.
Best of arts, food, gardening, how-to, and travel.

KQED World

KQED World

Channel 9.3, 54.5
XFINITY 190
Wave: Channel # may vary.
Best of non-fiction programs including public affairs, local and world events, nature, history, and science.