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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:

  • KQED Life: Thu, Dec 18, 2014 -- 5:00pm

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:

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:

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:

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:

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:

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:

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:

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:

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TV Technical Issues

TV
    TV Technical Issues
    • KQED all channels, planned overnight maintenance: early Fri 12/19 midnight-6am

      (this includes all DT9, DT54 and DT25 channels, along with all paid services) We will be doing upgrade and maintenance work in our Master Control area during the overnight hours of late Thurs/early Fri 12/19. Work will begin shortly after midnight early Friday, which may last until 6am, though we hope to finish earlier. This […]

    • KQED Plus OTA – Optimistically planned maintenance: Fri 12/05 mid-morning

      (DT54.1 thru 54.5) Assuming that the weather and road conditions permit, we plan to do a bit of maintenance on our KQEH transmitter the morning of Friday 12/05… hopefully 10am-11am-ish, but could be a bit later. Most of the work should not affect the outgoing signal, but there will need to be a cable swap […]

    • Mon 11/03/14: Work on KQED Plus tower (DT54)

      Another station needs to do maintenance on its equipment on the tower on Monument Peak, requiring that we switch our DT54 Over the Air signal from the main antenna to the auxiliary when the work starts, then back to the main antenna at the conclusion. These switches should cause momentary outages only, and most receivers […]

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

KQED DTV Channels

KQED 9

KQED 9
Channels 9.1, 54.2 & 25.1 - Monterey (KQET)
XFINITY 9 and HD 709

All widescreen and HD programs

KQED Plus

KQED +
Channels 54, 54.1, 9.2 & 25.2 - Monterey
XFINITY 10 and HD 2710

KQED Plus, formerly KTEH

KQED Life

KQED Life
Channel 54.3
XFINITY 189

Arts, food, how-to, gardening, travel

KQED World

KQED World
Channel 9.3
XFINITY 190

History, world events, news, science, nature

v-me

V-Me
Channel 54.5 & 25.3
XFINITY 191 & 621

24-hour national Spanish-language network

KQED Kids

KQED Kids
Channel 54.4
XFINITY 192

Quality children's programming parents love too