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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:

  • KQED Life: Thu, Jun 30, 2016 -- 5:00pm Remind me

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:

  • KQED Life: Tue, Jul 5, 2016 -- 5:00pm Remind me

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:

  • KQED Life: Thu, Jul 7, 2016 -- 5:00pm Remind me

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:

  • KQED Life: Tue, Jul 12, 2016 -- 5:00pm Remind me

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:

  • KQED Life: Thu, Jul 14, 2016 -- 5:00pm Remind me

Roberto Donna (#101) Duration: 26:46 STEREO TVG

Chef Roberto Donna creates pizza margherita and panino di pizza, and demonstrates his techniques for making pizza dough -- gently kneading, petting, patting and tossing the dough to avoid disturbing the yeast. He also suggests tearing basil leaves to get the best flavor.

Upcoming Broadcasts:

  • KQED Life: Fri, Jul 15, 2016 -- 11:30am Remind me

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:

  • KQED Life: Tue, Jul 19, 2016 -- 5:00pm Remind me

Lynne Rossetto Kasper (#103) Duration: 26:46 STEREO TVG

Lynne Rossetto Kasper creates a "Renaissance-style" roast leg of lamb inspired by Italian cooking of the 16th century. She also prepares a sumptuous side dish of green beans with fresh mortadella, savoring the tastes of her Italian heritage.

Upcoming Broadcasts:

  • KQED Life: Wed, Jul 20, 2016 -- 11:30am Remind me

Jimmy Sneed (#104) Duration: 26:46 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 Life: Thu, Jul 21, 2016 -- 11:30am Remind me

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.

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  • KQED Life: Thu, Jul 21, 2016 -- 5:00pm Remind me

Madhur Jaffrey (#105) Duration: 26:46 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:

  • KQED Life: Fri, Jul 22, 2016 -- 11:30am Remind me

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:

  • KQED Life: Tue, Jul 26, 2016 -- 5:00pm Remind me

Daniel Boulud (#106) Duration: 26:46 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:

  • KQED Life: Wed, Jul 27, 2016 -- 11:30am Remind me

Jim Dodge (#107) Duration: 26:46 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:

  • KQED Life: Thu, Jul 28, 2016 -- 11:30am Remind me

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:

  • KQED Life: Thu, Jul 28, 2016 -- 5:00pm Remind me

Charlie Trotter (#108) Duration: 26:46 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:

  • KQED Life: Fri, Jul 29, 2016 -- 11:30am Remind me

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:

  • KQED Life: Tue, Aug 2, 2016 -- 5:00pm Remind me

Leah Chase (#109) Duration: 26:46 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:

  • KQED Life: Wed, Aug 3, 2016 -- 11:30am Remind me

Christopher Gross (#110) Duration: 26:46 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:

  • KQED Life: Thu, Aug 4, 2016 -- 11:30am Remind me

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:

  • KQED Life: Thu, Aug 4, 2016 -- 5:00pm Remind me

Jody Adams (#111) Duration: 26:46 STEREO TVG

Chef Jody Adams Cambridge, Massachusetts, 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:

  • KQED Life: Fri, Aug 5, 2016 -- 11:30am Remind me

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:

  • KQED Life: Tue, Aug 9, 2016 -- 5:00pm Remind me

Zarela Martinez (#112) Duration: 26:46 STEREO TVG

Zarela Martinez creates a Mexican dish, tamales with mole verde, using such authentic ingredients as corn flour, lard, corn husks, herbs and tomatillos. The program closes with Martinez providing the recipe for the margaritas she and Julia sip as the final credits roll.

Upcoming Broadcasts:

  • KQED Life: Wed, Aug 10, 2016 -- 11:30am Remind me

Jean-Georges Vongerichten (#113) Duration: 26:46 STEREO TVG

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:

  • KQED Life: Thu, Aug 11, 2016 -- 11:30am Remind me

Jim Dodge (#134) Duration: 25:34 STEREO TVG

Master baker and teacher at the New England Culinary Institute in Vermont, Jim Dodge creates an all-American apple pie - the Harvest Apple Pie. To get a flaky crust, Dodge makes sure to use cold butter. He also suggests using Empire and Golden Delicious apples rather than Granny Smith or Red Delicious.

Upcoming Broadcasts:

  • KQED Life: Thu, Aug 11, 2016 -- 5:00pm Remind me

Rick Bayless (#114) Duration: 26:46 STEREO TVG

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 for cooking each dish and presenting the plate.

Upcoming Broadcasts:

  • KQED Life: Fri, Aug 12, 2016 -- 11:30am Remind me

Jody Adams and Joachim Splichal (#135) Duration: 25:34 STEREO TVG

Executive chef of Rialto at the Charles Hotel in Cambridge, Massachusetts, Jody Adams, and chef/owner of Patina in Los Angeles, Joachim Splichal, visit Julia Child in her kitchen. For a light first course, Adams creates Carta Musica - a flat bread with a tossed salad. Splichal prepares a Mushroom Potato Lasagna, using chanterelles as the filler between potato slices with a butter and vegetable sauce.

Upcoming Broadcasts:

  • KQED Life: Tue, Aug 16, 2016 -- 5:00pm Remind me

Gordon Hamersley (#115) Duration: 26:46 STEREO TVG

Gordon Hamersley creates a roast chicken with garlic and lemon. As a side dish, he roasts onions in their skins; for dessert, he prepares warm peach tarts.

Upcoming Broadcasts:

  • KQED Life: Wed, Aug 17, 2016 -- 11:30am Remind me

Dean Fearing (#116) Duration: 26:46 STEREO TVG

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

Upcoming Broadcasts:

  • KQED Life: Thu, Aug 18, 2016 -- 11:30am Remind me

Mark Militello (#136) Duration: 25:35 STEREO TVG

Chef/owner of Mark's Place in North Miami, Mark Militello creates Grilled Pork Tenderloin With Jamaican Spices. Militello demonstrates how to toast the spices; this practice, typical to Indian cooking, allows for more flavor to be released. As a side dish, Militello prepares rice with pumpkin.

Upcoming Broadcasts:

  • KQED Life: Thu, Aug 18, 2016 -- 5:00pm Remind me

Reed Hearon (#117) Duration: 26:46 STEREO TVG

Reed Hearon prepares frito misto with aioli. He provides cooking hints and recommendations, and demonstrates how to make iron-skillet mussels and salt-encrusted cod.

Upcoming Broadcasts:

  • KQED Life: Fri, Aug 19, 2016 -- 11:30am Remind me

Zarela Martinez and Jasper White (#137) Duration: 25:36 STEREO TVG

Chef/owner of Zarela's in New York, Zarela Martinez, and chef/owner of Jasper's in Boston, Jasper White, visit Julia Child in her kitchen. White creates Sweet Corn Fritters, and Martinez prepares Poblanos Chiles Rellenos. Demonstrating the influence of North Africa on Spanish/Mexican cooking, Martinez stuffs the chiles with a combination of pork, dried fruits, and olives.

Upcoming Broadcasts:

  • KQED Life: Tue, Aug 23, 2016 -- 5:00pm Remind me

Johanne Killeen and George Germon (#118) Duration: 26:46 STEREO TVG

Husband and wife George Germon and Johanne Killeen, originally trained as artists, taught themselves how to cook. They create a triple citrus meringue tart, stressing the importance of keeping all the crust ingredients cold when using a food processor.

Upcoming Broadcasts:

  • KQED Life: Wed, Aug 24, 2016 -- 11:30am Remind me

Carol Field (#119) Duration: 26:46 STEREO TVG

Author, teacher and baker Carol Field prepares grissini (bread sticks) and rustic country bread with which she makes bruschetta. Field offers a number of tips and hints, such as using wet hands when dealing with wet dough.

Upcoming Broadcasts:

  • KQED Life: Thu, Aug 25, 2016 -- 11:30am Remind me

Alfred Portale (#138) Duration: 25:35 STEREO TVG

Alfred Portale, chef/owner of Gotham Bar and Grill in New York, prepares Muscovy Duck Breast With Chinese Spices. Portale introduces the viewer to the wide assortment of ducks available and demonstrates how to bone a duck. This meal balances both sweet and strong flavors. Portale presents the duck and vegetables in an attractive and decorative fashion.

Upcoming Broadcasts:

  • KQED Life: Thu, Aug 25, 2016 -- 5:00pm Remind me

Michael Lomonaco (#120) Duration: 26:46 STEREO TVG

Chef Michael Lomonaco marinates 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. Back in the kitchen, he creates a berry relish and home-fried potatoes.

Upcoming Broadcasts:

  • KQED Life: Fri, Aug 26, 2016 -- 11:30am Remind me

Monique Barbeau and Jacques Torres (#139) Duration: 25:36 STEREO TVG

Chef Monique Barbeau from Fullers in Seattle and pastry chef Jacques Torres from Le Cirque in New York visit Julia Child in her kitchen. Barbeau creates Eggplant Falafel With Tahini Dressing. Torres prepares a baked chocolate soup with meringue - a dessert that contains bananas soaked in rum and is then covered with caramelized sugar.

Upcoming Broadcasts:

  • KQED Life: Tue, Aug 30, 2016 -- 5:00pm Remind me

Monique Barbeau (#121) Duration: 26:46 STEREO TVG

Chef Monique Barbeau prepares tequila cured gravlax with savory dill pancakes. Using fresh salmon (with skin), she cures the fish in tequila and spices, and then makes a creme fraiche with tomatoes to use as a sauce over the gravlax. Next she prepares dill pancakes without eggs. Finally, Barbeau puts all the elements together to form a small sandwich that's topped with fried capers.

Upcoming Broadcasts:

  • KQED Life: Wed, Aug 31, 2016 -- 11:30am Remind me
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TV Technical Issues

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    TV Technical Issues
    • Mon 6/27: DT9 PSIP issue for Over the Air viewers

      RESOLVED: PSIP was restored at apx 2:50pm Monday. Our signal should be ID’g as 9.1, 9.2 & 9.3 again. – – – – – (DT9.1, 9.2 & 9.3) Our Over the Air (OTA) signal for DT9 is still transmitting. However, we are aware that the PSIP information line in our OTA signal has stopped. Engineers […]

    • Mon 6/13: RESOLVED – KQED Plus (KQEH) Transmitter Off the Air (DT54.1 through 54.5)

      UPDATE: The signal was restored apx 5pm Monday. Most TVs will have recovered the signal on their own, but some viewers may need to do a rescan in order to re-acquire the signal. – – – – – – – – – – – – Our KQEH transmitter in the San Jose area has suffered […]

    • Mon 5/09/16: KQEH DT54 planned short outages

      (DT54-1 through 54-5) Monday 5/09 The DT54 Over the Air signal will need to switch from main to auxiliary levels at some point Monday (most likely early afternoon) for the safety of the crew working on another station’s equipment on the tower, then back to the main antenna late-afternoon when work is completed. The change […]

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