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Upcoming Broadcasts:

Vegetables (#204H) Duration: 26:46 STEREO TVG

Blanching, steaming and roasting - these three simple methods are the best for highlighting vegetables' flavors and retaining their nutritional properties. Let Martha guide you through these techniques and show you how you can use them to prepare an endless variety of perfect vegetable dishes in your own home.

Upcoming Broadcasts:

  • KQED Life: Wed, Apr 16, 2014 -- 4:00pm

Roasting (#303H) Duration: 26:46 STEREO TVG

Roasting is a wonderful technique for a formal dinner or a casual get-together. Watch Martha as she makes roast rack of lamb, an ideal choice when you want to impress your guests. Then learn a classic Spanish technique as she cooks salt-roasted sea bass. Finally, find out how to make saffron-roasted chicken wings, the quintessential food for game day.

Upcoming Broadcasts:

Know Your Vegetables (#307H) Duration: 26:46 STEREO TVG

We all know we should eat vegetables whenever possible, but it's important to vary the types that we cook. In this episode, Martha shows how to make four tasty dishes using vegetables that may not be in everyone's regular rotation: steamed artichokes with tarragon butter, braised leeks, fried okra and whole roasted garlic.

Upcoming Broadcasts:

Vegetables (#103H) Duration: 26:46 STEREO TVG

Everyone knows the importance of eating vegetables, but many home cooks avoid cooking them simply because they don't know how. In this episode, Martha shares her favorite methods for preparing vegetables so that they retain their delicious flavors, bright colors, and nutritional properties, offering quick, easy-to-follow recipes and tips. Viewers learn how to make simple vegetable side dishes, including steamed spinach, sauteed broccoli rabe, roasted cauliflower "steaks," brown sugar-glazed carrots, sauteed sugar snap peas and shelled peas with mint and lemony kale salad.

Upcoming Broadcasts:

Pasta (#205H) Duration: 26:46 STEREO TVG

Explore the art of making fresh pasta from scratch with Martha and her friend Michael White, chef, restaurateur and pasta specialist. Learn how to make the dough and then form it into strands by hand or with a pasta machine, and to hand-shape dough into shapes such as farfalle and tortelli.

Upcoming Broadcasts:

Noodles (#304H) Duration: 26:46 STEREO TVG

Who doesn't love a big bowl of noodles? In this episode, Martha shows viewers how to make three of her favorites. It's hard to find another dish that's more popular than pad thai, and Martha's recipe is so good you won't be even slightly tempted to call for takeout. Next, she'll cook a one-pan pasta that calls for just a few fresh ingredients and is on the table in 20 minutes. Then Martha shows the secret to making pho, one of Asia's best street foods.

Upcoming Broadcasts:

Stocks (#104H) Duration: 26:46 STEREO TVG

Making stock is an exercise in building flavors and, as such, one of the first lessons in any culinary course. Having a steady supply of homemade stock in the freezer will elevate anyone's home cooking. In this episode, Martha shares recipes and techniques for the three most common stocks - chicken (including a time-saving pressure-cooker version), beef and vegetable - as well as useful cooking and storage tips.

Upcoming Broadcasts:

Pasta Sauces (#206H) Duration: 26:47 STEREO TVG

Homemade pasta sauces far outshine store-bought jars. In this episode, Martha creates four mouthwatering versions: traditional, slow-cooked Bolognese; a quick-and-easy puttanesca; a rich carbonara; and a light but unforgettable sauce made with bottarga, a preserved fish roe that is a specialty of southern Italy.

Upcoming Broadcasts:

Braising (#305H) Duration: 26:46 STEREO TVG

In this episode, Martha explores braising, the technique behind so many iconic dishes. Osso buco, an Italian specialty, is a perfect example of how a less tender cut of meat can be transformed into a delicious dish. Then, Martha makes Ireland's favorite: homemade corned beef. And finally, she demonstrates how to make lamb shanks with the spices of Morocco, adding apricots and olives to create a rich aromatic sauce.

Upcoming Broadcasts:

Grains (#308H) Duration: 26:46 STEREO TVG

Thanks to their excellent health benefits, grains have surged in popularity lately. There are infinite ways to prepare them, and in this episode Martha shows three of her favorites. First, she cooks a mushroom barley soup that's based on her mother's recipe. Next, she makes couscous royale, a great way to showcase a versatile grain. She finishes up with grits with broiled tomatoes, featuring bubbly cheddar cheese and crispy bacon.

Upcoming Broadcasts:

Butchering (#105H) Duration: 26:46 STEREO TVG

Fifth-generation New York City butcher Evan Lobel joins Martha for a master class on meat. Together, they teach viewers how to choose and cook the best cuts of meat, from tender to lean. Not only will this episode make you a better cook, but it will save you money as well. Martha and Evan demonstrate some of the most useful butchering techniques, including cutting up a whole chicken, spatchcocking a Cornish game hen, butterflying a leg of lamb, butchering a beef tenderloin and making medallions from a pork loin.

Upcoming Broadcasts:

Fish Monger (#207H) Duration: 26:46 STEREO TVG

If you love to eat seafood but balk at preparing it at home, you'll welcome this lesson. Dave Pasternack, a renowned seafood chef based in New York City, joins Martha for a beginner's class on buying, butchering and storing fish. They then demystify boning a round or flat fish and cleaning a squid. Finally, Dave shares an easy-to-prepare recipe for crudo, his signature dish.

Upcoming Broadcasts:

Rice (#306H) Duration: 26:46 STEREO TVG

One of the most popular starches, rice can be transformed from plain to extraordinary in a variety of ways. Martha shows how to make a fabulous paella that's brimming with tender chicken, pork, seafood and vegetables. Next, she demonstrates one of her favorites: stuffed peppers with fluffy rice, pine nuts, raisins and herbs cooked on a bed of tomatoes. Then she makes Persian rice - fragrant Basmati cooked atop thinly sliced, buttery potatoes.

Upcoming Broadcasts:

Sauces (#309H) Duration: 26:46 STEREO TVG

A great sauce can take a dish from good to fantastic. In this episode, Martha goes over some classics, starting with bearnaise sauce, a derivative of hollandaise. Next she makes Kansas City barbecue sauce, which is tomato-based with a sweet-tart flavor. Tartar sauce - Martha's version includes capers, shallots and cornichons - and a tasty cocktail sauce are both beloved staples. Then Martha shows how to make salsa verde, a perfect accompaniment to grilled meats, poultry, seafood and vegetables.

Upcoming Broadcasts:

Rice (#106H) Duration: 26:46 STEREO TVG

If you have rice in your pantry, you're well on your way to a great meal - something you have in common with home cooks around the globe. Martha offers a lesson on the world's most common grain, starting with a perfect pot of fluffy white rice that you can incorporate into a main course or serve as an accompaniment to a host of other dishes. From there, she'll show you her tried-and-true techniques for flavorful pilaf, risotto and Thai fried rice.

Upcoming Broadcasts:

Sauteing (#208H) Duration: 26:46 STEREO TVG

Sauteing is one of the quickest and most versatile cooking methods. It works well for almost any small cut of meat or fish. Martha demonstrates how to dredge meat or fish in flour and the importance of cooking over high heat to achieve a perfect, golden-brown finish. She uses these techniques to cook wiener schnitzel, chicken piccata and sole a la meuniere - and shows how to make flavorful pan sauces to serve as accompaniments.

Upcoming Broadcasts:

Pork (#310H) Duration: 26:46 STEREO TVG

There's no end to the number of impressive dishes you can make with pork. In this episode, Martha makes porchetta, highly seasoned roasted pork with soft, juicy meat and crisp, crackling skin. Next she demonstrates a centerpiece of her holiday table, glazed ham. Then she shows why fruit and pork have always been a harmonious combination as she makes pork and plums, using quick-cooking pork tenderloin.

Upcoming Broadcasts:

Dressing and Emulsions (#107H) Duration: 26:46 STEREO TVG

Homemade dressings far outshine any store-bought varieties, and Martha will show you how easy it is to make your own. She starts the lesson with a delicious shallot vinaigrette prepared two ways: whisked directly in the bottom of a salad bowl and shaken in a small jar. She also makes a creamy blue cheese dressing - just the thing for drizzling onto a wedge of iceberg lettuce. And you can make your own mayonnaise, too. Follow Martha's step-by-step instructions, then use it to prepare the most delectable BLT.

Upcoming Broadcasts:

Dumplings (#209H) Duration: 26:46 STEREO TVG

Dumplings are a mainstay in nearly every cuisine across the world. Watch as Martha makes three kinds of dumplings, shaping each according to tradition. She begins with two well-known Italian dumplings, gnocchi and gnudi, then shares her family recipe for Polish pierogi, which has been passed down through generations.

Upcoming Broadcasts:

Steaming (#108H) Duration: 26:46 STEREO TVG

This episode is devoted to roasting, a straightforward and adaptable technique that also works well for meat, fish and chicken. Martha's roast chicken showcases the benefits of this method, with a crisp exterior and moist interior. Because roasting so beautifully concentrates the flavors of the ingredients, it's also well suited to vegetables, and Martha includes a recipe for a delicious roasted root vegetable salad. Finally, she prepares a show-stopping dish fit for any holiday table: a green peppercorn-crusted roast tenderloin of beef.

Upcoming Broadcasts:

Grains (#210H) Duration: 26:46 STEREO TVG

By now we all know that eating whole grains is an integral part of a healthy lifestyle, and supermarket shelves are stocked with a greater variety than ever before. Martha provides an overview of the most popular grains, including quinoa and bulgur wheat, and teaches different cooking methods. Be inspired to prepare her recipes - which can be tossed together in no time - for breakfast, lunch or dinner.

Upcoming Broadcasts:

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TV Technical Issues

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    TV Technical Issues
    • KQED DT9 planned, very short outages, Tues 4/15 (& possibly Wed 4/16)

      (DT9.1, 9.2, 9.3) KQED DT9′s Over the Air (OTA) signal from Sutro Tower will experience a few extremely brief outages on Tuesday 4/15 between 10am and 5pm (and possibly on Wed 4/16 if the work cannot be completed in 1 day). Each outage should be measurable in seconds (not minutes). This work will not affect […]

    • KQET DT25 Planned Outage: early Tues 4/15 (btwn 5am-6am)

      (DT 25.1, 25.2, 25.3) At some point between 5am and 6am early Tuesday 4/15, KQET’s signal from the transmitter on Fremont Peak northeast of Monterey will shut down for a short period of time to allow AT&T to do work on our fiber interface. The outage should be relatively short, but its precise start time […]

    • Occasional sound issues, Comcast Cable, Black remote control

      Originally posted 6/19/2013: Some Comcast Basic Cable customers around the Bay Area have reported audio issues with KQED and KQED Plus, on channels 9 and 10. The problem is not related to KQED’s transmission but may be caused by the language setting on your Comcast remote control. If your Comcast remote control is black, please […]

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

KQED DTV Channels

KQED 9

KQED 9
Comcast 9 and 709
Digital 9.1, 54.2 or 25.1

All widescreen and HD programs

KQED Plus

Channel 54
Comcast 10 and 710
Digital 9.2, 54.1 or 25.2

KQED Plus, formerly KTEH

KQED Life

KQED Life
Comcast 189
Digital 54.3

Arts, food, how-to, gardening, travel

KQED World

KQED World
Comcast 190
Digital 9.3

History, world events, news, science, nature

v-me

V-Me
Comcast 191 & 621
Digital 54.5 or 25.3

24-hour national Spanish-language network

KQED Kids

KQED Kids
Comcast 192
Digital 54.4

Quality children's programming parents love too