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Upcoming Broadcasts:

Jimmy Sneed (#104) Duration: 25:35 STEREO TVG

Chef Jimmy Sneed cooks soft-shell crabs with fresh pasta and cole slaw. He demonstrates how anyone can make fresh pasta at home, and how to clean a soft-shell crab before cooking it.

Upcoming Broadcasts:

  • KQED 9: Tue, Jul 29, 2014 -- 2:00pm

Gordon Hamersley (#115) Duration: 25:35 STEREO TVG

Chef and owner of Hamersley's Bistro in Boston, Gordon Hamersley creates a roast chicken with garlic and lemon. As a side dish, he roasts onions in their skins, and for dessert he prepares delicious warm peach tarts.

Upcoming Broadcasts:

  • KQED Life: Tue, Jul 29, 2014 -- 5:00pm
  • KQED 9: Thu, Sep 25, 2014 -- 2:00pm email reminder

Dean Fearing (#116) Duration: 25:35 STEREO TVG

Dean Fearing prepares shrimp diablo with caesar salad and corn tamales. He offers advice about working with hot peppers.

Upcoming Broadcasts:

Madhur Jaffrey (#105) Duration: 26:13 STEREO TVG

Cookbook author and teacher Madhur Jaffrey creates two southern Indian dishes: shrimp in spicy coconut sauce and basmati rice with dill. Using blends of Indian spices, Jaffrey demonstrates ways to intensify or change flavors and aromas in Indian cooking.

Upcoming Broadcasts:

Reed Hearon (#117) Duration: 25:35 STEREO TVG

Chef and owner of LuLu in San Francisco, Reed Hearon prepares Frito Misto With Aioli. Hearon provides interesting cooking hints and recommendations, such as using a salad spinner to spin out excess oil from fried vegetables. He also demonstrates how to make iron-skillet mussels and salt-encrusted cod.

Upcoming Broadcasts:

Johanne Killeen and George Germon (#118) Duration: 25:36 STEREO TVG

Chefs and owners of Al Forno in Providence, Rhode Island, Johanne Killeen and her husband, George Germon, visit Julia Child in her kitchen. Originally trained as artists, Killeen and Germon taught themselves how to cook. Eventually their love of cooking led them to open their own restaurant. They create a Triple Citrus Meringue Tart, stressing the importance of keeping all the crust ingredients cold when using a food processor.

Upcoming Broadcasts:

Carol Field (#119) Duration: 25:36 STEREO TVG

Author, teacher, and baker in San Francisco, Carol Field prepares Grissini (bread sticks) and rustic country bread with bruschetta. Field offers a number of tips and hints, such as using wet hands when dealing with wet dough.

Upcoming Broadcasts:

Michael Lomonaco (#120) Duration: 25:36 STEREO TVG

Chef at the "21" Club in New York, Michael Lomonaco marinades quail and venison, then creates boar bacon and rabbit sausage to form a mixed game grill. Using indirect heating with the coals on one side, Lomonaco cooks these dishes together outside on the grill. Then back in the kitchen, Lomonaco creates a berry relish and home-fried potatoes.

Upcoming Broadcasts:

Daniel Boulud (#106) Duration: 25:35 STEREO TVG

Chef Daniel Boulud prepares a dish of roasted veal chops and sweetbreads. Boulud uses various techniques and an array of vegetables to add touches of sweet and sour flavoring to this dish.

Upcoming Broadcasts:

Monique Barbeau (#121) Duration: 25:36 STEREO TVG

Chef at Fullers in Seattle, Monique Barbeau prepares Tequila Cured Gravlax With Savory Dill Pancakes. Barbeau takes fresh salmon (with skin) and, using a two-part process, cures the fish in tequila and spices. She then makes a creme fraiche with tomatoes to use as a sauce over the gravlax. Then she prepares dill pancakes without using eggs. Finally, Barbeau puts all these elements together to form a small sandwich that's topped with fried capers.

Upcoming Broadcasts:

Jacques Torres (#122) Duration: 25:36 STEREO TVG

Pastry chef at Le Cirque in New York, Jacques Torres creates Chocolate Presentation With Pralines. Torres demonstrates his technique for tempering dark and white chocolate. Then once the chocolates have been melted (using either a double boiler or a microwave oven), Torres applies the melted chocolate to florist-style plastic wrap, bubble wrap, and to molds. When the chocolate sets, Torres cuts and designs the chocolate in an artistic presentation and then creates non-brittle pralines using a wide assortment of nuts.

Upcoming Broadcasts:

Jim Dodge (#107) Duration: 25:36 STEREO TVG

Master baker and teacher Jim Dodge creates a chocolate buttermilk fudge cake, offering tips on how to make the cake moist and the frosting smooth. He also demonstrates the best way to frost and decorate cakes, as well as techniques for preparing crystallized rose petals.

Upcoming Broadcasts:

Alfred Portale (#123) Duration: 25:36 STEREO TVG

Alfred Portale, from Gotham Bar and Grill in New York, creates Duck Soup With Foie Gras Ravioli and Black Truffles. Portale demonstrates how to bone a duck and provides hints for the preparation of duck. Portale also provides a great deal of information about the wild and fresh vegetables he uses in the soup.

Upcoming Broadcasts:

Mark Militello (#124) Duration: 25:36 STEREO TVG

Chef and owner of Mark's Place in South Florida, Mark Militello creates a Hearts of Palm Salad to complement his Jamaican Style Yellowtail Red Snapper. Militello uses hot peppers in his salad and recommends coating your fingers with oil to protect from the heat. Militello also offers other tips, such as scoring the fish to prevent it from curling up and shrinking, and flipping the fish away from yourself when frying so that the oil/butter doesn't splash back.

Upcoming Broadcasts:

Charlie Trotter (#108) Duration: 25:36 STEREO TVG

Chef Charlie Trotter prepares one of his innovative main dishes, seared scallops with curried carrot broth, and follows this entree with a modern fruit dessert, warm peach soup with a trio of sorbets - blackberry, yogurt and watermelon.

Upcoming Broadcasts:

Julian Serrano (#125) Duration: 25:36 STEREO TVG

Master chef Julian Serrano from Masa's in San Francisco creates a Lobster and Chicken Paella for a main course and Creme Fraiche Ice Cream With Almond Roasted Figs and Honey Lime Peaches for dessert. When making the paella, Serrano recommends cooking the lobster in its shell, using chicken thighs, and peeling and removing the seeds from the red peppers before dicing; he also uses a paellero - a shallow, wide pan - to make the paella.

Upcoming Broadcasts:

Leah Chase (#109) Duration: 25:36 STEREO TVG

Chef Leah Chase cooks up her famous fried chicken, baking-powder biscuits and sweet potato pie on a pecan crust, giving viewers a taste of her New Orleans fare. Chase provides some "no-nonsense" steps for preparing down-home cooking.

Upcoming Broadcasts:

Joachim Splichal (#126) Duration: 25:35 STEREO TVG

Chef/owner Joachim Splichal of Patina in Los Angeles creates Braised Lamb Shank on Barley Risotto. He recommends lightly flouring the lamb shanks so that they will brown easier and also to help thicken the sauce.

Upcoming Broadcasts:

Christopher Gross (#110) Duration: 25:36 STEREO TVG

Chef Christopher Gross creates alder-smoked loin of beef with red wine and shallot sauce, and a Middle Eastern grain dish - farecki - paired with harissa. He also shows viewers how to make thin "411" potato chips (so-called because of the ratio of ingredients).

Upcoming Broadcasts:

Lynne Rossetto Kasper and Roberto Donna (#127) Duration: 25:35 STEREO TVG

Lynne Rossetto Kasper, an expert on Italian foods, and Roberto Donna, chef/owner of Galileo in Washington D.C., visit Julia Child in her kitchen. Kasper creates a Sunday Night Pasta With Balsamic Vinegar, cooking the garlic very slowly until it's sweet and mellow. She also explains that pasta should be cooked in salted water and not to use oil which doesn't coat the pasta but merely stays on top of the water. Chef Donna creates Home-Made Pasta With Pesto Sauce with a chestnut flour and demonstrates how to hand-roll each piece.

Upcoming Broadcasts:

Jody Adams (#111) Duration: 26:13 STEREO TVG

Chef Jody Adams creates a braised, stuffed breast of veal over a bed of polenta. As she cooks, Adams offers numerous tips for the home cook, including the benefit of using whole garlic in sauces to thicken without fat, and the potential dangers of swallowing bay leaves.

Upcoming Broadcasts:

Jimmy Sneed (#128) Duration: 25:35 STEREO TVG

Chef/owner Jimmy Sneed of The Frog & The Redneck in Richmond, Virginia, creates a Virginia Stuffed Turkey Leg using shitake mushrooms and Virginia smoked ham in the stuffing. Chef Sneed demonstrates how to debone the turkey, gently pulling on the flesh and lightly running the knife along the bone. To accompany the turkey, Sneed prepares some grits and asparagus.

Upcoming Broadcasts:

Zarela Martinez (#112) Duration: 25:36 STEREO TVG

Zarela Martinez, from Zarela's in New York, visits Julia Child in her kitchen. Martinez creates a Mexican dish, Tamales With Mole Verde, using such authentic ingredients as macerino (corn flour) with lard, corn husks, herbs, and tomatillos. The program closes with Martinez providing the recipe for the margaritas she and Julia Child sip as the final credits roll.

Upcoming Broadcasts:

Rick Bayless (#129) Duration: 25:34 STEREO TVG

Chef/owner Rick Bayless of Frontera Grill in Chicago, known for his skills in cooking Mexican food, creates a Black Bean Tortilla Casserole and Rick's Refried Beans. Bayless offers a number of tips for his dish, such as using an herb called episote to add taste to (and remove gas from) beans; and buying tortillas produced locally, and without preservatives, if possible.

Upcoming Broadcasts:

Jean-Georges Vongerichten (#113) Duration: 25:34 STEREO TVG

Chef and owner of Vong in New York, Jean-Georges Vongerichten creates a three-course Thai meal of Crab Spring Rolls, Thai-Marinated Beef With Rice Noodles, and Marinated Fruit With White Peppercorn Ice Cream and Candied Rose Petals. His style of cooking uses very little fat.

Upcoming Broadcasts:

Johanne Killeen, George Germon, and Christopher Gross (#130) Duration: 25:36 STEREO TVG

Three different chefs visit Julia Child in this episode. Chef/owners Johanne Killeen and George Germon of Al Forno in Providence, Rhode Island, create the main course, and chef Christopher Gross of Christopher's in Phoenix makes the dessert. Using the outdoor grill, Killeen and Germon cook up their own Dirty Steak With Hot Fanny Sauce. They recommend cutting the steak right before cooking to reduce oxidation, and also leaving the fat on the steak when grilling. Accompanying the steak is a side dish of Silky Red Peppers and Mashed Potatoes. Gross creates a chocolate tower with fresh berries, using an elaborately designed presentation.

Upcoming Broadcasts:

Rick Bayless (#114) Duration: 25:35 STEREO TVG

Chef and owner of Frontera Grill in Chicago, Rick Bayless prepares two Mexican dishes - Chile-Glazed Country Ribs and a Rustic Jicama Salad. Bayless demonstrates how to deflame onions through blanching, as well as techniques not only for cooking each dish, but also for presenting the plate.

Upcoming Broadcasts:

Daniel Boulud and Gordon Hamersley (#131) Duration: 26:12 STEREO TVG

Chef/owner of Daniel's in New York, Daniel Boulud, and chef/owner of Hamersley's Bistro in Boston, Gordon Hamersley, visit Julia Child in her kitchen. Using four kinds of peas, Boulud creates a chilled green pea soup with rosemary. Hamersley prepares Gordon's Perfect Tossed Salad, noting the importance of tossing the salad correctly.

Upcoming Broadcasts:

Madhur Jaffrey and Reed Hearon (#132) Duration: 25:34 STEREO TVG

International cookbook author and teacher, Madhur Jaffrey, and chef/owner of LuLu in San Francisco, Reed Hearon, visit Julia Child in her kitchen. Jaffrey creates Minty Sweet and Sour Eggplant, a dish that can be served as a first course or as a side dish for lamb. Hearon creates two dishes: Iron Skillet Mussels and Sand Dabs a la Plancha. Both dishes are made with very little sauce, using much of the natural flavor of the seafood.

Upcoming Broadcasts:

Dean Fearing (#133) Duration: 25:36 STEREO TVG

Dean Fearing, executive chef at The Mansion on Turtle Creek in Dallas, creates a molasses-glazed duck salad. Fearing recommends buying a fresh, not frozen, duck. He removes as much fat as possible from the duck and bastes it in a molasses and tabasco sauce glaze. As a side dish, Fearing prepares mashed sweet potatoes and roasts carrots and parsnips.

Upcoming Broadcasts:

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TV Technical Issues

TV
    TV Technical Issues
    • KQED DT9s Over the Air: beginning Wed 7/09

      (DT9.1, 9.2, 9.3) The PSIP Info part of our Over the Air (OTA) signal for KQED DT9.1, 9.2, 9.3 dropped out of our overall signal early Wednesday 7/09. Once PSIP was restored most OTA receivers moved our signal back to the correct channel locations. However, for some viewers, it appears as if they have lost […]

    • KQED FM 88.1 translator off air Tues 6/03

      The Martinez translator for KQED-FM will be off the air all day Tuesday June 3rd. We are rebuilding the 25 year old site with all new antennas and cabling. This should only affect people listening on 88.1MHz in the Martinez/Benicia area.

    • KQET planned overnight outage: early Tues 5/13

      (DT25.1, 25.2, 25.3) KQET’s Over The Air (OTA) signal will shut down late May 12/early Tues 5/13 shortly after midnight to allow for extensive electrical maintenance work at the transmitter. Engineers will do their best to complete the work by 6am Tuesday morning. This will affect OTA viewers of the DT25 channels, and signal providers […]

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