KQED DTV Channels
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KQED 9HD
Comcast 9 and 709
Digital 9.1, 54.2 or 25.1All widescreen and HD programs
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KTEH 54
Comcast 10
Digital 9.2, 54.1 or 25.2KTEH TV from San Jose in Silicon Valley
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KQED Life
Comcast 189
Digital 54.3Arts, food, how-to, gardening, travel
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KQED World
Comcast 190
Digital 9.3History, world events, news, science, nature
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V-Me
Comcast 191 & 621
Digital 54.5 or 25.324-hour national Spanish-language network
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KQED Kids
Comcast 192
Digital 54.4Quality children's programming parents love too
More from KQED
Cook's Country from America's Test Kitchen
This series brings the venerable crew of America's Test Kitchen to a renovated 200-year-old farmhouse to experiment with classic American recipes. The ATK team, led by Christopher Kimball, explores the most reliable and cost-effective cookware, kitchen tools and supermarket foods for the home cook. Some of the delectable creations include a 3-layered chocolate blackout cake, garlic roast beef, raspberry chiffon pie, Lexington-style pulled pork and potluck mac and cheese.
Upcoming Broadcasts:
Easy As Pie (#107H)
Duration:
26:46 Stereo TVG
Pat-in-Pan Pastry and Raspberry Chiffon Pie: Throw away those rolling pins! Bridget Lancaster tops off a foolproof pat-in-the-pan pastry crust with a light, fluffy and fruity raspberry chiffon pie. Tasting: Christopher Kimball taste-tests store-bought pie crusts in front of a live audience while Jack Bishop reveals whether convenience brands stack up against a flaky, buttery homemade pie crust.
Channels and Airdates:
Stovetop Desserts (#211H)
Duration:
26:46 Stereo DVI TVG
Bridget Lancaster solves the problem of mealy peaches and shows host Christopher Kimball how to make juicy skillet peach cobbler with crisp cobbles. Then, Erin McMurrer updates an old-fashioned recipe for blueberry grunt using a Dutch oven. Tasting expert Jack Bishop asks Kimball to taste substitutes for fresh lemon juice to find out if any brands stand up to the real thing. Finally, equipment expert Adam Ried reviews inexpensive ice cream makers.
Channels and Airdates:
Perfect Pork (#212H)
Duration:
26:46 Stereo DVI TVG
Bridget Lancaster shows host Christopher Kimball how to make grilled mustard-glazed pork loin with a deeply caramelized crust. Kimball reviews the test kitchen's top tips for gas grilling. Then, tasting expert Jack Bishop challenges Christopher to sample coarse-grain mustard. Finally, Erin McMurrer reveals the secrets to cider-braised pork chops in a skillet with a triple dose of apple flavor.
Channels and Airdates:
Forgotten Cakes (#101)
Duration:
26:46 CC Stereo TVG
Chocolate Blackout Cake: Bridget Lancaster recreates a three-layered chocolate blackout cake, the signature dessert of Ebinger's Bakery in Brooklyn, NY, which closed its doors 35 years ago. Strawberry Poke Cake: Julia Collin-Davison updates a 1969 Kraft Kitchens recipe for strawberry poke cake with real strawberries, homemade cake and homemade whipped cream. Tasting: Jack Bishop challenges Christopher Kimball to a milk-chocolate tasting in front of a live audience to determine the best brand. (Many milk chocolates taste mostly of milk and sugar, not chocolate; others taste gritty when they should be perfectly smooth.) Tips and Techniques: Christopher Kimball reveals the test kitchen's top secrets to solving common baking problems, from dense cakes to sticky pie dough.
Channels and Airdates:
Sunday Dinner (#102)
Duration:
26:46 CC Stereo TVG
Test Kitchen Tips and Techniques: Christopher Kimball takes the mystery out of buying beef roasts and recommends the best cooking application for each cut. Sunday Best Garlic Roast Beef: Bridget Lancaster makes garlic roast beef, a classic Sunday dinner, with an inexpensive roast rather than a traditional (and more costly) prime cut. Mashed Potato Casserole: Julia Collin-Davison combats bland, gluey and dense potatoes with the test kitchen's secrets to achieving a fluffy and creamy mashed potato casserole without sacrificing convenience. Equipment Testing: Adam Ried tests regular and environmentally friendly liquid dish soaps and discovers that some of these household staples are "cleaner" than others.
Channels and Airdates:
Feeding A Crowd, Italian-Style (#103)
Duration:
26:46 CC Stereo TVG
Meatballs and Marinara: Bridget Lancaster uses nontraditional methods to make tender and moist meatballs then serves them with a rich, yet easy-to-make, marinara. Sunday Gravy: Julia Collin-Davison streamlines the process of making Italian gravy (a hearty, slow-simmered tomato sauce cooked with everything from meatballs to pork chops) without sacrificing taste or texture by using a slow cooker. Equipment Testing: Adam Ried pits eight inexpensive pans against the test kitchen's favorite top-of-the-line saucepan. Can the $20 pan outperform the $200 one? Tasting: Christopher Kimball taste-tests jarred spaghetti sauces in front of a live audience while Jack Bishop reveals tasters' likes and dislikes.
Channels and Airdates:
Southern Regional Recipes (#104)
Duration:
26:46 CC Stereo TVG
Lexington-Style Pulled Pork: Bridget Lancaster simplifies the classic recipe for authentic Lexington-style pulled pork by combining grilling and oven-roasting. Memphis Coleslaw: Julia Collin-Davison employs a sweet mustard dressing and a splash of vinegar when making Memphis chopped coleslaw, a barbecue joint staple. Equipment: Adam Ried tests seven indoor grills priced under $80 and reveals which models meet test-kitchen standards. Tasting: Jack Bishop asks Christopher Kimball to sample boiled hot dogs in front of a live audience to determine which has the best "snap" and meaty flavor.
