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Upcoming Broadcasts:

Viva Mexico! (#118H) Duration: 26:46 STEREO TVG

Jacques spends some of the winter months at his home-away-from-home, Playa Del Carmen, Mexico. Time basking in the sunshine and savoring the local flavors along with an occasional visit from friend Rick Bayless has inspired him to take us on a culinary adventure, beginning with a refreshing hibiscus flower cocktail. He continues with a duo of superlative seafood dishes of Yucatan ceviche and fillet of sole Riviera with pico de gallo. From sea to pasture, beef fillet mini steaks with mushrooms and shallots makes for a substantial main course. Finally, he ends with a frozen fruit dessert of grapefruit granite with mango and mojito cocktail.

Upcoming Broadcasts:

  • KQED Life: Wed, Jan 25, 2017 -- 5:30pm Remind me

All in the Family (#102H) Duration: 26:46 STEREO TVG

Making memories with family is at the heart of Jacques' kitchen, and daughter Claudine joins him at the stove to cook the classic recipes from his mother's restaurant. Parisian potage, a simple soup with flavors of yesteryear, reminds Jacques of his beloved Lyon in France. The father-daughter duo continue with poulet a la creme paired with a perfectly pureed side of rice soubise. Granddaughter Shorey arrives just in time to make dessert, carefully watching as Jacques teaches her how to peel and segment an orange for instant orange cake, a perfect citrus ending.

Upcoming Broadcasts:

  • KQED Plus: Fri, Jan 27, 2017 -- 2:00pm Remind me
  • KQED Life: Fri, Feb 10, 2017 -- 5:30pm Remind me

Menu Memories (#126H) Duration: 26:46 STEREO TVG

Jacques and daughter Claudine reminiscence about past menus enjoyed as a family, but first, Jacques teaches Claudine how to properly sharpen a knife in preparation for filleting a side of salmon for his salmon scaloppini with sorrel sauce. Jacques and Claudine go on to blend aromatic herbs, chunky vegetables and a dash of red wine to make a hearty dish of lamb breast navarin. While the lamb is braising, the two 'go green' with a green salad with mustard dressing using Jacques' favorite leaf: Boston lettuce. Finally, they prepare a caffeine-packed coffee panna cotta, the perfect pick-me-up dessert.

Upcoming Broadcasts:

  • KQED Life: Fri, Jan 27, 2017 -- 5:30pm Remind me

Ocean Harvest (#120H) Duration: 26:46 STEREO TVG

Seaside living has, without a doubt, influenced Jacques' repertoire of recipes to include the freshest fish caught close to his own backyard. On today's show, Jacques showcases four sophisticated seafood servings, starting with an expertly executed tuna a la minute. He then skips the beef and substitutes shrimp for a healthy approach to a classic, with shrimp burgers on zucchini. He goes on to garnish his flaky grilled bacalao with an assortment of zesty Mediterranean olives for a light and easy dish that cooks in minutes. Then pasta and shrimp with pressed caviar shavings cooked al dente, or "to the tooth," make for a decadent dish, delivered with aplomb!

Upcoming Broadcasts:

  • KQED 9: Sat, Jan 28, 2017 -- 10:30am Remind me
  • KQED Plus: Sat, Feb 4, 2017 -- 4:30pm Remind me
  • KQED Life: Wed, Feb 8, 2017 -- 5:30pm Remind me

Kitchen Companions (#119H) Duration: 26:46 STEREO TVG

There's never a dull moment when Jean-Claude joins Jacques in the kitchen! The dynamic duo team up to create a flavor-filled feast, beginning with octopus stew with onions, paprika and wine served over a creamy polenta. Jean-Claude goes on to prepare the molds while Jacques blends up a velvety mixture for a corn souffle to go alongside Jean-Claude's favorite venison in sweet-and-sour sauce. Prunes in red wine make for the perfect classical ending.

Upcoming Broadcasts:

  • KQED Plus: Sat, Jan 28, 2017 -- 4:30pm Remind me
  • KQED Life: Wed, Feb 1, 2017 -- 5:30pm Remind me

Autumn Leaves (#106H) Duration: 26:46 STEREO TVG

It's easy to fall in love with Jacques' seasonal menu, starting with a fresh, smooth tomato velvet soup - the name speaks for itself! Then, sliced tomato gratin made with ripe, ruby-red tomatoes and coarse rustic bread, is Jacques' go-to late-summer dish. He continues with a tender grilled lamb shasklik that includes easy, make-ahead instructions and a colorful red cabbage, pistachio and cranberry salad with bleu cheese. Jacques goes on to transform pizza dough into an apple galette, baked to crispy perfection!

Upcoming Broadcasts:

  • KQED Life: Mon, Jan 30, 2017 -- 5:30pm Remind me
  • KQED Plus: Fri, Feb 24, 2017 -- 2:00pm Remind me

Toast to Julia (#103H) Duration: 26:46 STEREO TVG

Jacques raises a glass - and a fork! - to his beloved friend Julia Child as he shares recipes and anecdotes from their past. First, sole vin blanc, one of Julia's favorites, begins with a fish filleting lesson, and a healthy pour of white wine for the sauce. Next, Jacques mixes together an aromatic assortment of spices for a pan-roasted rack of lamb with spice crust served on a crown of fried potatoes cooked to a golden brown crisp and accompanied by a stew of peas and fennel with lardons. Lastly, Jacques shows us how to finish a large menu with a light fruit dessert by making wine sherbet finale in honor of his friend Julia.

Upcoming Broadcasts:

  • KQED Plus: Fri, Feb 3, 2017 -- 2:00pm Remind me
  • KQED Life: Fri, Feb 17, 2017 -- 5:30pm Remind me

Fete Des Boules (#101H) Duration: 26:46 STEREO TVG

Jacques and his best friend Jean-Claude work up an appetite in the summer sun playing the traditional French game of boules. Jacques cooks up a party menu of favorites to share. He begins with crab chips with salmon caviar, bursting with decadent flavors and textures. Then the freshest of eggs are whisked to become an egg and herb treats appetizer. The party continues with a crowd-pleasing camembert with pistachio crust, a garden-fresh tabbouleh salad and a tomato, mozzarella and onion salad before Jacques finishes his festive menu with a grand smoked ham glazed with maple syrup, cooked and carved to perfection!

Upcoming Broadcasts:

  • KQED Life: Fri, Feb 3, 2017 -- 5:30pm Remind me

Cooking Clever (#121H) Duration: 26:46 STEREO TVG

Budget-friendly dishes made with inexpensive ingredients are packed full of flavor when Jacques steps in. The result? Unforgettable meals. Today, Jacques prepares mussels with cream and chives on soft polenta for an easy seafood dinner. Classic Italian spaghetti a la Bolognese includes Jacques' special tip to make a delicious, hearty and flavorful sauce. Another seasonal favorite, tomato and potato salad with mustard sauce is perfect when tomatoes are ripe and is served on spicy arugula. Finally, a delicate sauteed radicchio salad ends on a savory-bitter note.

Upcoming Broadcasts:

  • KQED 9: Sat, Feb 4, 2017 -- 10:30am Remind me
  • KQED Plus: Sat, Feb 11, 2017 -- 4:30pm Remind me
  • KQED Life: Wed, Feb 15, 2017 -- 5:30pm Remind me

La Cocina Ole (#107H) Duration: 26:46 STEREO TVG

Annual trips to Mexico and visits with fellow chef Rick Bayless are the inspiration for Jacques' tasty garlic and pasilla soup. Jacques continues the Mexican-themed menu as he demonstrates his chicken with chili sauce and achiote rice, a recipe that boasts bright, bold aromas and textures. Finally, Jacques puts leftover bananas to good use for his simply scrumptious banana gratin dessert.

Upcoming Broadcasts:

  • KQED Life: Mon, Feb 6, 2017 -- 5:30pm Remind me

Cooking from Le Pelican (#104H) Duration: 26:46 STEREO TVG

Jacques, alongside his daughter Claudine, recreates his mother's restaurant recipes from Le Pelican, in Lyon, France. The duo begins with a country-style eggs and swiss chard gratin, including a quick step-by-step bechamel demonstration. Jacques goes on to cure his own meat for a belly-warming dish of kale, sausage, ribs and lima bean stew, followed by a springtime stew of radishes made with aromatic walnut oil. Braised veal breast with pearl onions and artichoke, a hearty medley, continues as Jacques and Claudine serve it all up with style, just as ma mere would have done. To end there's a sweet and juicy dessert of melon and blueberries studded with sage sprigs.

Upcoming Broadcasts:

  • KQED Plus: Fri, Feb 10, 2017 -- 2:00pm Remind me
  • KQED Life: Fri, Feb 24, 2017 -- 5:30pm Remind me

Heirloom Favorites (#122H) Duration: 26:46 STEREO TVG

Jacques cooks down memory lane, sharing anecdotes from his childhood along the way. First, there's a quick tutorial on how to skin a salami. Next, a classic dumpling dish renowned in Lyon, France, follows as Jacques recreates his family's recipe of ricotta quenelles, poached to perfection. He goes on to show off more of his knife skills, filleting a whole fish in preparation for flounder with lemon butter. Then another family favorite: Jacques simmers a satisfying saute of rabbit with mushrooms and cream. And for dessert, he brings his mother's apples in lemon sauce recipe back to life with fresh and simple ingredients.

Upcoming Broadcasts:

  • KQED 9: Sat, Feb 11, 2017 -- 10:30am Remind me
  • KQED Life: Wed, Feb 22, 2017 -- 5:30pm Remind me

Cooking for the President (#108H) Duration: 26:46 STEREO TVG

Jacques' illustrious cooking career includes time in the Elysee Palace cooking for the French President. At the young age of 22 and alongside his best friend, pastry chef Jean-Claude Szurdak, Jacques cooked classic dishes for the de Gaulle family. Now he replicates them for us beginning with a first course of morel and shrimp eggs en cocotte. The two chefs continue their Presidential menu with a meaty main course of veal chops dijonnaise served on a bed of simple and delicious peas with basil. Together they prepare a decadent chocolate souffle for a perfectly sweet and splendid ending.

Upcoming Broadcasts:

  • KQED Life: Mon, Feb 13, 2017 -- 5:30pm Remind me

Chef In Training (#105H) Duration: 26:46 STEREO TVG

A basket of fresh bread is a staple on Jacques' dining table, so he begins the show with an easy fast fougasse. Then using seafood for a unique twist, he makes salmon rillettes to top the fougasse with a tasty bite. While working at the Russian Tea Room in New York, Jacques recalls serving a spice-rubbed poussins a la russe, now a favorite dish of his granddaughter Shorey. He prepares it today as the main course, accompanied by broiled maple sweet potatoes coated with sugary goodness. To close, Shorey arrives for a tutorial from her grandfather on how to make her favorite breakfast food, crepes with Nutella, lemon or jam.

Upcoming Broadcasts:

  • KQED Plus: Fri, Feb 17, 2017 -- 2:00pm Remind me

Taste Bud Temptations (#109H) Duration: 26:46 STEREO TVG

Classic French cuisine didn't include raw fish when Jacques was growing up, but now both he and his wife Gloria indulge their appreciation for the natural delicacy with his first recipe of tuna tartare with bagel chips and radishes. Tuna makes a second appearance on the show in the canned version when Jacques combines four simple ingredients to make tuna mascarpone cream, a perfect party appetizer. Jacques then prepares a Spanish tortilla in a step-by-step demonstration, a piece de resistance for any brunch menu. Jacques' granddaughter Shorey stops by to help make a strawberry confiture and a velvety caramelized pear custard. The perfect way to end the meal!

Upcoming Broadcasts:

  • KQED Life: Mon, Feb 20, 2017 -- 5:30pm Remind me

Global Gastronomy (#110H) Duration: 26:46 STEREO TVG

Jacques brings together culinary treasures from exotic cuisines around the world. He starts in Asia with Japanese-inspired broiled salmon with miso glaze followed by a colorful feast of chirashi sushi. This smorgasbord of seafood is followed by authentic, vibrant South American flavors in an easy-to-follow recipe of grilled chicken tenders with chimichurri. Jacques then takes our taste buds across the Atlantic to Europe for a spirited ending of sabayon with Madeira and grapes.

Upcoming Broadcasts:

  • KQED Life: Mon, Feb 27, 2017 -- 5:30pm Remind me
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TV Technical Issues

TV
    TV
    • 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.