KQED DTV Channels
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KQED 9HD
Comcast 9 and 709
Digital 9.1, 54.2 or 25.1All widescreen and HD programs
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KTEH 54
Comcast 10
Digital 9.2, 54.1 or 25.2KTEH TV from San Jose in Silicon Valley
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KQED Life
Comcast 189
Digital 54.3Arts, food, how-to, gardening, travel
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KQED World
Comcast 190
Digital 9.3History, world events, news, science, nature
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V-Me
Comcast 191 & 621
Digital 54.5 or 25.324-hour national Spanish-language network
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KQED Kids
Comcast 192
Digital 54.4Quality children's programming parents love too
More from KQED
In Julia's Kitchen with Master Chefs
Inviting master chefs (literally) into her kitchen, Julia Child cooks with the pros, detailing their techniques and dishes for the home cook.
Upcoming Broadcasts:
Jim Dodge (#107)
Duration:
25:36 CC 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.
Channels and Airdates:
Charlie Trotter (#108)
Duration:
25:36 CC 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.
Channels and Airdates:
Leah Chase (#109)
Duration:
25:35 CC 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.
Channels and Airdates:
Christopher Gross (#110)
Duration:
25:35 CC 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).
Channels and Airdates:
Jody Adams (#111)
Duration:
26:45 CC 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.
Channels and Airdates:
Jean-Georges Vongerichten (#113)
Duration:
25:33 CC 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.
Channels and Airdates:
Rick Bayless (#114)
Duration:
25:35 CC 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.
Channels and Airdates:
Gordon Hamersley (#115)
Duration:
25:36 CC 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.
Channels and Airdates:
Dean Fearing (#116)
Duration:
25:35 CC Stereo TVG
Dean Fearing prepares shrimp diablo with caesar salad and corn tamales. He offers advice about working with hot peppers.
Channels and Airdates:
Reed Hearon (#117)
Duration:
25:35 CC 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.
Channels and Airdates:
Johanne Killeen and George Germon (#118)
Duration:
25:35 CC 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.
Channels and Airdates:
Carol Field (#119)
Duration:
25:35 CC 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.
Channels and Airdates:
Michael Lomonaco (#120)
Duration:
25:36 CC 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.
Channels and Airdates:
Monique Barbeau (#121)
Duration:
25:36 CC 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.
Channels and Airdates:
Jacques Torres (#122)
Duration:
25:35 CC 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.
Channels and Airdates:
Alfred Portale (#123)
Duration:
25:35 CC 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.
Channels and Airdates:
Mark Militello (#124)
Duration:
25:36 CC 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.
Channels and Airdates:
Julian Serrano (#125)
Duration:
25:36 CC 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.
