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Upcoming Broadcasts:

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: Tue, Aug 4, 2015 -- 6:00pm
  • KQED Life: Wed, Sep 23, 2015 -- 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: Wed, Aug 5, 2015 -- 6:00pm
  • KQED Life: Thu, Sep 10, 2015 -- 6:00pm Remind me

Never Too Young (#107H) Duration: 26:46 STEREO TVG

Joanne welcomes her youngest student Stella to class and they nestle in to create a menu of some of Joanne's favorite chilly weather dishes: roasted game hens with prosciutto and mushrooms and quinoa pilaf with dried blueberries and apricots. Recipes: Sweet and Hot Pepper Relish Crostini, Roasted Game Hens with Prosciutto di Parma and Mushrooms, and Quinoa Pilaf with Dried Blueberries and Apricots. Student: Stella Ginsberg, Student and Blogger.

Upcoming Broadcasts:

  • KQED Life: Thu, Aug 6, 2015 -- 6:00pm Remind me

Dinner Time Sizzle (#204H) Duration: 26:46 STEREO TVG

Joanne toasts up a tasty starter of Grilled Bread with Tomatoes and Prosciutto di Parma and then shows her student Sarina, how a splash of sherry gives shrimp some sizzle! Together they roast red peppers to perfection for a delicious basmati rice dish with green peas. Recipes: Grilled Bread with Tomatoes and Prosciutto di Parma, Sizzling Shrimp with Pimenton and Sherry, Basmati Rice with Roasted Red Peppers and Green Peas. Student: Sarina Crivello.

Upcoming Broadcasts:

  • KQED Life: Mon, Aug 10, 2015 -- 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: Tue, Aug 11, 2015 -- 6:00pm Remind me
  • KQED Life: Wed, Sep 30, 2015 -- 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: Wed, Aug 12, 2015 -- 6:00pm Remind me
  • KQED Life: Thu, Sep 17, 2015 -- 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: Thu, Aug 13, 2015 -- 6:00pm Remind me

Spiced Up (#205H) Duration: 26:46 STEREO TVG

First, Joanne turns fresh plums into a cheese-worthy chutney with ginger and then Joan returns for an encore. They use a combination of Indian spices to prepare Roasted Chicken Thighs with Indian Rub with Pan Roasted Potatoes with Black and Yellow Mustard seeds. Recipes: Plum and Ginger Chutney with Italian Cheeses, Roasted Chicken Thighs with Indian Rub, Pan-Roasted Potatoes with Black and Yellow Mustard Seeds. Student: Joan Boada.

Upcoming Broadcasts:

  • KQED Life: Mon, Aug 17, 2015 -- 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: Tue, Aug 18, 2015 -- 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: Wed, Aug 19, 2015 -- 6:00pm Remind me
  • KQED Life: Thu, Sep 24, 2015 -- 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: Thu, Aug 20, 2015 -- 6:00pm Remind me

Crowd Pleasers (#206H) Duration: 26:46 STEREO TVG

Joanne creates a meal fit for guests, starting with a Crostini with Sheep's Milk Ricotta, Asparagus and Mint that looks as great as it tastes. She teaches her student, Jack, the key to making light and flavorful meatballs perfect for Rigatoni in a Smoky Tomato Sauce, and they toast the meal with a grown up Big Girl Lime Milk Shake. Recipes: Crostini with Sheep's Milk Ricotta, Asparagus and Mint, Rigatoni with Ricotta Meatballs in a Smoky Tomato Sauce, Big Girl Lime Milk Shake. Student: Jack Cohen.

Upcoming Broadcasts:

  • KQED Life: Mon, Aug 24, 2015 -- 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: Tue, Aug 25, 2015 -- 6:00pm Remind me

Gingerly (#115H) Duration: 26:46 STEREO TVG

Joanne introduces her student Ron to the versatility of the often overlooked gingerroot, greeting him with poached shrimp with a mango dipping sauce made with freshly grated ginger. It is then brought together with mussels steamed with mustard greens, lemon grass, and ginger with grilled bread and ginger aioli. Recipes: Shrimp with Mango Dipping Sauce, Mussels Steamed With Mustard Greens, Lemon Grass and Ginger, and Grilled Bread with Ginger Aioli. Student: Ron Martin, Fire Chief.

Upcoming Broadcasts:

  • KQED Life: Wed, Aug 26, 2015 -- 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: Thu, Aug 27, 2015 -- 6:00pm Remind me

Making Waves Or Marrakech Express (#207H) Duration: 26:46 STEREO TVG

Joanne turns ordinary romaine into an exotic salad salad with honey, cardamom, and Moroccan Spiced Almonds. Her student, Leah, boards the Marrakech Express to learn the secret to making burger night an even bigger hit with the family, mixing Moroccan spices with lamb and topping with a zesty cucumber, yogurt sauce with ginger. Recipes: Romaine Waves with Honey and Cardamom and Moroccan Spiced Almonds, Moroccan Merguez Lamb Burgers, Yogurt, Cucumber and Ginger Sauce. Student: Leah Ballantyne.

Upcoming Broadcasts:

  • KQED Life: Mon, Aug 31, 2015 -- 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: Tue, Sep 1, 2015 -- 6:00pm Remind me

You Say Tomato (#116H) Duration: 26:46 STEREO TVG

When it is tomato season, it is sometimes difficult to keep up with the bounty. Joanne prepares a chilled tomato and Greek yogurt soup, and then teaches her student Jack the versatility of roasted cherry tomatoes, showcasing them in a lamb sirloin salad. Recipes: Chilled Tomato and Greek Yogurt Soup, Roasted Cherry Tomatoes, and Lamb Sirloin Salad with Feta and Roasted Cherry Tomatoes. Student: Jack Cohen, Website Merchandising.

Upcoming Broadcasts:

  • KQED Life: Wed, Sep 2, 2015 -- 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: Thu, Sep 3, 2015 -- 6:00pm Remind me

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: Mon, Sep 7, 2015 -- 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: Tue, Sep 8, 2015 -- 6:00pm Remind me

Go Nuts! (#117H) Duration: 26:46 STEREO TVG

Joanne goes "nuts" and makes for us her five-spice, ginger, and cayenne packed Asian Toasted Nuts. Then she encourages her student Geoff to do the same making stir-fried chicken, pine-nut lettuce wraps, and cardamom-scented rice with toasted almonds. Recipes: Asian Toasted Nuts, Stir-Fried Chicken and Mushroom Lettuce Wraps, and Cardamom-Scented Rice with Toasted Almonds. Student: Geoff Rubendall, Civil Engineer.

Upcoming Broadcasts:

  • KQED Life: Wed, Sep 9, 2015 -- 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: Mon, Sep 14, 2015 -- 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: Tue, Sep 15, 2015 -- 6:00pm Remind me

Fast Forward to Dinner (#118H) Duration: 26:46 STEREO TVG

With her student Bonnie, Joanne makes us quicker versions of the comfort foods she grew up with in New England, oven-roasted sausages, and a sauerkraut that is so fast she couldn't resist calling it lazy-girl sauerkraut. Recipes: Oven-Roasted Sausages with Riesling, Apples and Pears and Lazy-Girl Sauerkraut. Student: Bonnie Lin, Conference Interpreter.

Upcoming Broadcasts:

  • KQED Life: Wed, Sep 16, 2015 -- 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: Mon, Sep 21, 2015 -- 6:00pm Remind me

Summer's Bounty (#126H) Duration: 26:46 STEREO TVG

Summer is definitely the time Joanne gets excited about fruits and vegetables, greeting her student Leah with a little jem salad perfectly dressed with a buttermilk blue cheese dressing. They make a spicy spaghetti together and then cool things down with a blueberry frozen yogurt. Recipes: Little Gems with Almonds and Buttermilk Blue Dressing, Spicy Spaghetti with Sauteed Fennel and Mussels, and Blueberry Frozen Yogurt. Student: Leah Ballantyne, Teacher.

Upcoming Broadcasts:

  • KQED Life: Tue, Sep 22, 2015 -- 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: Mon, Sep 28, 2015 -- 6:00pm Remind me

Italian Flavor Or Slow Food, Italian Style (#201H) Duration: 26:46 STEREO TVG

Joanne loves Italian flavors. She prepares a Spinach and Fennel Salad enhanced with Prosciutto di San Daniele. Then, hungry for a little comfort food, she creates a hearty Tuscan Pot Roast with her student Cheryl and shows her the secret to the perfect creamy polenta. Recipes: Spinach and Fennel Salad with Prosciutto di San Daniele, Tuscan Pot Roast, Creamy Polenta with Grana Padano. Student: Cheryl Kovelchik.

Upcoming Broadcasts:

  • KQED Life: Tue, Sep 29, 2015 -- 6:00pm Remind me
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TV Technical Issues

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    TV Technical Issues
    • Comcast/Xfinity Ch10 audio, Monday 7/20 evening

      UPDATE: Comcast was able to resolve their technical glitch apx 10:45pm * * * * * We are aware that at least during the early part of the evening of Monday 7/20, the audio is out of sync on Comcast/Xfinity channel 10, their basic cable service. This problem still exists as of 8:10pm. We have […]

    • KQED DT9s OTA: very brief outages Thurs 6/11/15

      (DT9.1, 9.2 and 9.3) There will be 3 very brief outages (apx. 10 seconds each) of KQED’s Over The Air (OTA) DT9 signal Thurs 6/15, between 10am and 3pm. This is to accommodate preventative maintenance and inspections at Sutro Tower. Most TVs will recover easily each time the signal is restored, but a few viewers […]

    • 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 […]

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