Donate

Upcoming Broadcasts:

Spanish Fiesta (#208H) Duration: 26:46 STEREO TVG

Joanne sets the stage for a Spanish Fiesta with a twist on the classic Spanish Gazpacho, turning sweet peas into a refreshing soup. She teaches her student Ron, the perfect party meal, Shellfish Paella. Recipes: Sweet Pea Gazpacho, Shellfish Paella. Student: Ron Martin.

Upcoming Broadcasts:

  • KQED Life: Thu, Feb 11, 2016 -- 6:00pm

Passport to Sardinia (#119H) Duration: 26:46 STEREO TVG

The island of Sardinia is one of Joanne's favorite places. She created a menu to take her student Di there, fregola with clams and tomatoes and a yellow and green bean salad with cherry tomatoes and basil. Recipes: Roasted Olives with Orange, Bay and Fennel, Fregola, Clams and Tomatoes, and Yellow and Green Bean Salad with Cherry Tomatoes and Basil. Student: Di Harris, Retired Nanny.

Upcoming Broadcasts:

  • KQED Life: Fri, Feb 12, 2016 -- 6:00pm Remind me

Guilty Pleasures (#108H) Duration: 26:46 STEREO TVG

Joanne confesses to her student Kyle that her favorite food is potato chips, but gives him a healthier oven "fried" version. They are so good, it's hard to save a few to go with their bruschetta blue cheese burgers and blueberry nectarine sangria. Recipes: Oven Fried Potato Chips with Marjoram Salt, Bruschetta Burger with Caramelized Onions and Blue Cheese, and Rose Sangria with Blueberry and Nectarines. Student: Kyle Khasigian, Financial Associate.

Upcoming Broadcasts:

  • KQED Life: Tue, Feb 16, 2016 -- 6:00pm Remind me

Argentina Remembered (#209H) Duration: 26:46 STEREO TVG

Craving the bold flavors she tasted in Argentina, Joanne shows her student Leigh how to give grilled skirt steak a boost with a fresh and zesty chimichurri sauce. And potatoes get the double treatment of roasting and grilling becoming twice as flavorful. Recipes: Gazpacho Salad, Grilled Skirt Steak with Chimichurri, Roasted and Grilled Potatoes. Student: Leigh Balkon.

Upcoming Broadcasts:

  • KQED Life: Thu, Feb 18, 2016 -- 6:00pm Remind me

Journey to Italy (#120H) Duration: 26:46 STEREO TVG

Joanne shares her memories of Italy with her student Barbra recreating some of the dishes form her travels. She starts with a simple salad of fig and prosciutto, then slowly adds just enough red wine for a faro risotto, and finally ends the meal with a dessert of strawberry, port, and black pepper. Recipes: Fig And Blueberry Salad With Creme Fraiche, Mint and Prosciutto di Parma, Farro Risotto with Red Wine and Grana Padano, Strawberry with Port and Black Pepper, and an Aperol Champagne Cocktail. Student: Barbra Bright, Kitchen Designer.

Upcoming Broadcasts:

  • KQED Life: Fri, Feb 19, 2016 -- 6:00pm Remind me

Dinner Dance Or Swept Off My Feet (#109H) Duration: 26:46 STEREO TVG

Joanne starts her class with a challenge, presenting her French student Pascal three variations on the classic French sauce aioli. Then they are both swept off their feet by Joanne's twist on the classic combination of chicken and salad. Recipes: Aioli and Variations, "Oven-Fried" Chicken Legs, and Butter Lettuce and Avocado with Lime Vinaigrette. Student: Pascal Molat, Principal Dancer, San Francisco Ballet.

Upcoming Broadcasts:

  • KQED Life: Tue, Feb 23, 2016 -- 6:00pm Remind me

Bistro Style (#210H) Duration: 26:46 STEREO TVG

Farm fresh lettuces get just a bit of enhancement from a delicious green goddess dressing in Joanne's salad. Her student, Aggie, learns a few simple secrets to making great pie crusts, an they decide to make a savory galette toping their crust with a savory filling of mushrooms and blue cheese. Recipes: Butter Lettuce with Green Goddess Dressing, Mushroom and Blue Cheese Galette. Student: Aggie Gettys.

Upcoming Broadcasts:

  • KQED Life: Thu, Feb 25, 2016 -- 6:00pm Remind me

Rustic Yet Refined (#121H) Duration: 26:46 STEREO TVG

Joanne makes us a classic Italian frico and then with her student Stephanie demonstrates how rustic and refined can work well together in the same meal, making a spiced lentil and herb salad and halibut wrapped in prosciutto. Recipes: Frico with Bacon and Potatoes, Prosciutto di San Daniele-Wrapped Halibut Fillet, and Spiced Lentils and Herb Salad. Student: Stephanie Gerbracht, Wine Sales.

Upcoming Broadcasts:

  • KQED Life: Fri, Feb 26, 2016 -- 6:00pm Remind me

Ticket to Provence (#110H) Duration: 26:46 STEREO TVG

Joanne and her student Sasha are transported to Provence using herbs, citrus, and garlic. Joanne begins with a bright fresh citrus salad and then working together they create a very classic country, yet refined, dish of braised cod with leeks and potato. Recipes: Citrus Salad with Mint and Red Onions, Cod Braised with Leeks, Potatoes and Thyme, and Roasted Garlic Slab. Student: Sasha Bernstein, Restaurant Consultant.

Upcoming Broadcasts:

  • KQED Life: Tue, Mar 1, 2016 -- 6:00pm Remind me

You Say Harissa (#211H) Duration: 26:46 STEREO TVG

Each time Joanne travels, she loves to find ways to bring exotic flavors home. In this episode, she shows her student Michelle how a picant spice rub, harissa, can quickly transform a home cooked meal of pork tenderloin into a gourmet experience with a cooling mint and cumin yogurt on the side. Recipes: Harissa-Rubbed Pork Tenderloin with Mint and Cumin Yogurt, Green Spring Vegetables. Student: Michelle Soto.

Upcoming Broadcasts:

  • KQED Life: Thu, Mar 3, 2016 -- 6:00pm Remind me

I'm Inspired (#122H) Duration: 26:46 STEREO TVG

Joanne is often asked where her inspirations come from and begins by composing an inspired salad with roasted beets, and then gives her student Charlie some pointers for making honey glazed pork chops and a roasted squash puree. Recipes: Bibb Lettuce Salad with Roasted Beet, Grapefruit and Pecans, Honey Glazed Pork Chops with Orange and Cardamom, and a Roasted Squash and Ginger Puree. Student: Charlie Baldwin, City Gardener.

Upcoming Broadcasts:

  • KQED Life: Fri, Mar 4, 2016 -- 6:00pm Remind me

Eat Your Vegetables (#111H) Duration: 26:46 STEREO TVG

Joanne eases the anxiety that can sometimes set in when a vegetarian is coming to dinner. Working with her fitness specialist student Randy she prepares a satisfying bulgur and feta salad and fried potato and spiced red pepper frittata that would satisfy vegetarians and meat-eaters alike. Recipes: Bulgur, Feta and Oven-Dried Tomato Salad and Fried Potato and Spiced Red Pepper Frittata. Student: Randy Bramblett, Fitness Specialist.

Upcoming Broadcasts:

  • KQED Life: Tue, Mar 8, 2016 -- 6:00pm Remind me

Summer In Italy (#212H) Duration: 26:46 STEREO TVG

Joanne shows how to get maximum flavor from a bountiful tomato crop by roasting them slowly. Sasha learns to make a stew fit for summer using fresh vegetables and a basil mint pesto. Recipes: Oven-Dried Tomatoes, Feta and Olives, Summer Vegetable Stew with Basil and Mint Pesto (Parm-Reg). Student: Sasha Bernstein.

Upcoming Broadcasts:

  • KQED Life: Thu, Mar 10, 2016 -- 6:00pm Remind me

Kicking Up The Classics (#123H) Duration: 26:46 STEREO TVG

Joanne and her student Lauren give comfort food a kick preparing a 30 minute lamb and black bean chili and hiding a red pepper jelly surprise inside corn muffins. Recipes: Thirty-Minute Lamb and Black Bean Chili and Spicy Red Pepper Jelly-Filled Corn Muffins. Student: Lauren Eastman, Public Relations Executive.

Upcoming Broadcasts:

  • KQED Life: Fri, Mar 11, 2016 -- 6:00pm Remind me

Magical Morocco (#112H) Duration: 26:46 STEREO TVG

Joanne shows us just how easily and quickly a deliciously spiced lentil soup can be made when you have the right spices in the pantry. She continues to spice it up with her student John, building a warm Moroccan chicken and sweet potato salad, cooling it off with a cardamom and ginger cocktail she has aptly named the Marrakech 75. Recipes: Spiced Lentil Soup, Warm Moroccan Chicken and Sweet Potato Salad, and Marrakech 75 Cocktail. Student: John Cu, Trial Attorney.

Upcoming Broadcasts:

  • KQED Life: Tue, Mar 15, 2016 -- 6:00pm Remind me

Simply Delicious (#213H) Duration: 26:46 STEREO TVG

Joanne shares a tuna and white bean salad recipe straight from the Mediterranean that will make you want to dine al fresca. Charlie joins in and learns a technique for cooking juicy lemon perfect for tossing with herbs and orecchiette for a light and simple pasta salad. They finish the meal with pineapple sprinkled with a secret ingredient for a perfect ending. Recipes: Tuna and White Bean Salad with Basil and Tomatoes, Orecchiette with Lemon Chicken and Herb Salad, Pineapple Chunks with Olive Oil and Salt. Student: Charlie Baldwin.

Upcoming Broadcasts:

  • KQED Life: Thu, Mar 17, 2016 -- 6:00pm Remind me

Market to Table (#124H) Duration: 26:46 STEREO TVG

Joanne's day begins at the farmer's market and she shows us a fresh sugar snap pea soup. Then she works with her student Kyle to perfect his pasta techniques making a fresh fettuccine with asparagus, prosciutto, and lemon creme fraiche. Recipes: Sugar Snap Pea Soup with Mint and Meyer Lemon Oil and Fresh Fettuccine with Asparagus Ribbons and Lemon Creme Fraiche. Student: Kyle Khasigian, Financial Associate.

Upcoming Broadcasts:

  • KQED Life: Fri, Mar 18, 2016 -- 6:00pm Remind me

Asia Express (#113H) Duration: 26:46 STEREO TVG

Joanne embraces teaching traditional recipes and then showing new ways to use them. She and her student Reggie make mayonnaise and create an Asian inspired meal of tuna burgers with wasabi mayonnaise and Thai cabbage and grapefruit slaw, leaving Reggie wondering if he will ever buy mayonnaise again. Recipes: Grilled Yellowtail Tuna Burgers with Wasabi Mayonnaise and Thai Cabbage and Grapefruit Slaw. Student: Reggie Wooden, Student.

Upcoming Broadcasts:

  • KQED Life: Tue, Mar 22, 2016 -- 6:00pm Remind me

Spain On My Mind (#101H) Duration: 26:46 STEREO TVG

Joanne shares with us her emotional connection to Spain. She begins by preparing Salmorejo, a cold tomato and bread soup she first discovered in Southern Spain, and then works with her student Joan to overcome his fear of cooking lamb by preparing a hearty lamb, white bean, and chorizo stew with a spicy infused olive oil drizzled over the top. Recipes: Salmorejo and Spanish Lamb Stew. Student: Joan Boada, Principal Dancer, San Francisco Ballet.

Upcoming Broadcasts:

  • KQED Life: Thu, Mar 24, 2016 -- 6:00pm Remind me

Food Memories (#125H) Duration: 26:46 STEREO TVG

Joanne remembers her trips to Italy and with her student Di shows us a classic pizza strata and a dessert inspired by limoncello. Recipes: Green Salad with Garlic croutons and Balsamic Red Wine Dressing, Pizza Strata, and Lemon Sorbet and Vanilla Ice Cream with Limoncello. Student: Di Harris, Retired Nanny.

Upcoming Broadcasts:

  • KQED Life: Fri, Mar 25, 2016 -- 6:00pm Remind me

Italian Marketplace (#114H) Duration: 26:46 STEREO TVG

Inspired by the roasted chickens in the marketsof Italy Joanne teaches her student Joan her version of crispy chicken and potatoes with a side of hot pepper and white balsamic broccolini, topped off with a cherry Zinfandel zabaglione. Recipes: Broccolini with Hot Pepper and White Balsamic, Crispy Chicken and Potatoes with Mustard, Rosemary and Capers, and Fresh Cherries with Late Harvest Zinfandel Zabaglione. Student: Joan Boada, Principal Dancer, San Francisco Ballet.

Upcoming Broadcasts:

  • KQED Life: Tue, Mar 29, 2016 -- 6:00pm Remind me

Pizza with Pizazz (#102H) Duration: 26:46 STEREO TVG

Joanne welcomes her student Geoffto class with a quick and easy salmon and pickled onion pizza. Then together they explore the idea of contrasts of flavor, texture, and color, making lemon turkey cutlets and an arugula and orange salad. Recipes: Lavash Pizza with Herb Salad, Arugula and Orange Salad, and Lemon Turkey Cutlets. Student: Geoff Rubendall, Civil Engineer.

Upcoming Broadcasts:

  • KQED Life: Thu, Mar 31, 2016 -- 6:00pm Remind me
Become a KQED sponsor

TV Technical Issues

TV
    TV Technical Issues
    • Tues 12/15: KQET DT25 signal restored

      (DT25.1, 25.2, 25.3) The new part arrived this morning, was successfully installed, and our DT25 Over The Air signal restored apx 12:30pm. Due to the outage, some OTA viewers may need to do a rescan to re-acquire the DT25 signal. Paid provider services should have restored their signal by now as well. Thanks for your […]

    • Sun 12/13: KQET DT25 Over the Air signal down

      (DT25.1, 25.2, 25.3) UPDATE Mon 12/14 4:50pm: Unfortunately, we are unable to repair our fried equipment, and will need to order/find a replacement. At this point, we do know the signal will definitely not return tonight, and do not yet have an estimated time re: when it will be back. Thanks for your patience and […]

    • Wed 11/10: KQEH Over The Air planned short outages

      (DT54-1 through 54-5) Wednesday 11/10, 11am The DT54 Over the Air signal will need to switch from main to auxiliary levels late Wednesday morning for the safety of the crew working on another station’s equipment on the tower, then back to the main antenna mid-afternoon when work is completed. The change should be for a […]

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 9 and HD 164
DirecTV, Dish Network, AT&T U-verse: Channel # may vary, labeled as KQED, or as KQET in the 831 area code

All HD programs

KQED Plus, KQET

KQED Plus / KQET

Channels 54.1, 9.2, 25.2
XFINITY 10 and HD 710
Wave 10
DirecTV, Dish Network, AT&T U-verse: IF this channel provided to customer, channel # may vary, labeled as KQEH

KQED Plus, formerly KTEH

KQED Life

KQED Life

Channel 54.3
XFINITY 189
Wave 157

Arts, food, how-to, gardening, travel

KQED World

KQED World

Channel 9.3
XFINITY 190
Wave 156

History, world events, news, science, nature

v-me

V-Me

Channel 54.5 & 25.3
XFINITY 191 & 621
Wave 154

24-hour national Spanish-language network

KQED Kids

KQED Kids

Channel 54.4
XFINITY 192
Wave 155

Quality children's programming parents love too