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Upcoming Broadcasts:

Peter Malgieri (#112) Duration: 24:54 STEREO TVG

Author and master teacher at Peter Kump's New York City Cooking School, Peter Malgieri visits Julia Child in her kitchen. Malgieri bakes an assortment of fancy cookies. Malgieri creates a cornmeal-currant biscotti. He demonstrates the two ways to work the biscotti dough to form zaleti (diamond shape cookies.) He makes amaretti or Italian almond macaroons. He shows how to pipe out the amaretti dough. Finally, he creates flat, waffle-like cookies named pizelles or little pizzas because of their round, flat shape.

Upcoming Broadcasts:

  • KQED Life: Thu, Apr 27, 2017 -- 5:00pm

Beatrice Ojakangas (#202) Duration: 24:54 STEREO TVG

Julia welcomes Beatrice Ojakangas, a Scandinavian Cookbook author from Duluth, Minnesota into her kitchen, where Beatrice demonstrates how to make a series of real Danish pastries. She shows her how to make the flaky dough, the apricot, prune and cream fillings that go inside, and the sugar glaze that goes on the outside. Beatrice ends by showing Julia how to manipulate the dough into a Danish Braid.

Upcoming Broadcasts:

  • KQED 9: Thu, Apr 27, 2017 -- 7:00pm
  • KQED 9: Fri, Apr 28, 2017 -- 1:00am
  • KQED Life: Tue, May 2, 2017 -- 11:30am Remind me
  • KQED Life: Fri, May 5, 2017 -- 5:00pm Remind me

Flo Braker, San Francisco (#113) Duration: 24:54 STEREO TVG

Host Julia Child observes California's well-known baking teacher Flo Braker as she demonstrates the classic French technique for creating Ladyfingers Genoise, the batter of which is used as the base for a variety of miniature decorative cakes.

Upcoming Broadcasts:

  • KQED Life: Fri, Apr 28, 2017 -- 5:00pm Remind me

Martha Stewart, Part 1 of 2 (#301) Duration: 24:47 STEREO TVG

Martha Stewart, a magazine editor, star of her own television show and author of the popular "Weddings" book joins Julia to bake one grand and glorious three-tiered wedding cake. Martha prepares the batter and bakes each layer in graduated diamond-shaped cake forms. While the cake bakes, and then chills, Martha creates a variety of delicately realistic and delicious marzipan fruits, right down to the little stems and leaves. She also makes and chills enough vanilla rum buttercream to ice the entire cake.

Upcoming Broadcasts:

  • KQED 9: Sun, Apr 30, 2017 -- 10:30am Remind me

Esther McManus (#201) Duration: 24:54 STEREO TVG

Esther McManus of Le Bus restaurant in Philadelphia makes a "real" French croissant.

Upcoming Broadcasts:

  • KQED Life: Mon, May 1, 2017 -- 11:30am Remind me
  • KQED Life: Thu, May 4, 2017 -- 5:00pm Remind me

Naomi Duguid and Jeffrey Alford (#203) Duration: 24:54 STEREO TVG

Bakers Jeffrey Alford and Naomi Duguid show Julia several methods for creating pita or flat breads, and the toppings that go with them. Jeffrey makes a wheat flour dough pita bread in the oven and in a skillet, and Naomi prepares a Eastern Mediterranean Lamb and Tomato bread, using the unusual spices of cinnamon and allspice. The couple shows Julia how the proper way to eat flat bread, and introduces her to the traditional Middle Eastern toppings of Lentil Salad with red pepper, Chick peas with spearmint, diced cucumber, and yoghurt and cheese balls.

Upcoming Broadcasts:

  • KQED 9: Thu, May 4, 2017 -- 7:00pm Remind me
  • KQED 9: Fri, May 5, 2017 -- 1:00am Remind me
  • KQED Life: Mon, May 8, 2017 -- 11:30am Remind me
  • KQED Life: Thu, May 11, 2017 -- 5:00pm Remind me

Martha Stewart, Part 2 of 2 (#302) Duration: 24:47 STEREO TVG

Guest Martha Stewart returns to complete her three-tiered wedding cake decorated with yellow buttercream icing and handmade marzipan fruit in this second of a two-part episode. Steward puts together the individual cakes that serve as the building blocks of this dessert, inserting a baked crunchy almond and egg white wafer and apricot jam between individual layers and decorating with the icing and candy fruit garnish.

Upcoming Broadcasts:

  • KQED 9: Sun, May 7, 2017 -- 10:30am Remind me

Danielle Forestier, Oakland CA (#204) Duration: 24:55 STEREO TVG

Master baker Danielle Forestier shows Julia how to make the classic French baguette. Using the traditional yet simple recipe of flour, water, salt and yeast and terra cotta baking tiles, Danielle demonstrates how this traditional French bread can be made at home.

Upcoming Broadcasts:

  • KQED Life: Tue, May 9, 2017 -- 11:30am Remind me
  • KQED 9: Thu, May 11, 2017 -- 7:00pm Remind me
  • KQED 9: Fri, May 12, 2017 -- 1:00am Remind me
  • KQED Life: Fri, May 12, 2017 -- 5:00pm Remind me

Nancy Silverton (#303) Duration: 24:47 STEREO TVG

Chef Julia Child observes Nancy Silverton, owner of La Brea Bakery in Los Angeles, as she bakes a fresh creme fraiche custard brioche tarte with fresh fruit poached white wine sauce.

Upcoming Broadcasts:

  • KQED 9: Sun, May 14, 2017 -- 10:30am Remind me

Marjus Farbinger (#205) Duration: 24:54 STEREO TVG

Chef Julia Child observes as pastry chef and master teacher Markus Farbinger creates a classic Viennese Pastry flavored with an espresso batter and layered with meringue. He also demonstrates how to make a decorative yet edible garnish of baskets made out of caramel, which are then filled with fruit.

Upcoming Broadcasts:

  • KQED Life: Mon, May 15, 2017 -- 11:30am Remind me
  • KQED Life: Thu, May 18, 2017 -- 5:00pm Remind me
  • KQED 9: Thu, May 18, 2017 -- 7:00pm Remind me
  • KQED 9: Fri, May 19, 2017 -- 1:00am Remind me

Charlotte Akoto (#206) Duration: 24:54 STEREO TVG

This episode is a demonstration of the versatility of meringues. Chef Julia Child observes pastry chef Charlotte Akoto as she creates three different desserts: meringue sandwiches with chocolate cream center, chocolate meringues with a caramel cream filling, and a meringue Napoleon with whipped cream and fresh fruit . First, she demonstrates the techniques used to make several different kinds of meringues, forming the part of the dessert that will serve as the base for a variety of cream and fruit fillings. Then she shows Child how to make the fillings themselves, and does a final assembly of all the ingredients.

Upcoming Broadcasts:

  • KQED Life: Tue, May 16, 2017 -- 11:30am Remind me
  • KQED Life: Fri, May 19, 2017 -- 5:00pm Remind me
  • KQED 9: Thu, May 25, 2017 -- 7:00pm Remind me
  • KQED 9: Fri, May 26, 2017 -- 1:00am Remind me

Michel Richard & Alice Medrich (#304) Duration: 24:46 STEREO TVG

Julia Child observes as California master chefs Michel Richard and Alice Medrich work their magic with puff pastry and biscotti.

Upcoming Broadcasts:

  • KQED 9: Sun, May 21, 2017 -- 10:30am Remind me

Marion Cunningham, Walnut Creek Ca (#207) Duration: 24:53 STEREO TVG

Cooking teacher and author of "The New Fanny Farmer Cookbook" Marion Cunningham shows chef Julia Child how to make a series of easy and delicious quickbreads, an American bakery staple. She makes moist buttermilk crumb muffins from a hundred year-old recipe that are good enough to eat on their own. Then she bakes scones, half done in the traditional shape, half made in a roll-up style, served with butter, whipped cream and raspberries. Finally, she creates unbelievably easy-to-make Irish soda bread, and fluffy popovers served with a drizzling of honey.

Upcoming Broadcasts:

  • KQED Life: Mon, May 22, 2017 -- 11:30am Remind me
  • KQED Life: Thu, May 25, 2017 -- 5:00pm Remind me

Johanne Killeen (#208) Duration: 24:54 STEREO TVG

Chef Julia Child observes pastry chef Johanna Killeen as she makes "baby cakes," miniature cakes made from of the same basic batter, but varied with different flavoring ingredients. First, she shows Julia how to make the batter, which is a traditional American pound cake recipe, made richer with the addition of creme fraiche. She varies the first recipe by using hazelnut flour as an ingredient, and tops it with a dollop of Italian cream cheese flavored with grappa wine. Then she makes a couple of miniature upside-down cakes, using a rhubarb and caramel topping on one and rose geranium leaves on another.

Upcoming Broadcasts:

  • KQED Life: Tue, May 23, 2017 -- 11:30am Remind me
  • KQED Life: Fri, May 26, 2017 -- 5:00pm Remind me

Leslie Mackie (#209) Duration: 24:54 STEREO TVG

Chef Julia Child observes as pastry chef and owner of Seattle's Macrina Bakery Leslie Mackie bakes an assortment of tarts and pies. First, Leslie demonstrates how to make the classic pie dough that will form the base of these desserts; some of the dough is used raw, while other crusts are pre-baked in order to avoid a soggy crust. This dough can be frozen for up to a month. Once the shells are prepared, she creates a classic French apple tart, a berry yogurt tart, and a blueberry nectarine tart garnished with chopped almonds.

Upcoming Broadcasts:

  • KQED Life: Mon, May 29, 2017 -- 11:30am Remind me

Steve Sullivan, Acme Bakery In Berkeley, Ca (#110) Duration: 24:48 STEREO TVG

Master bread-maker Steve Sullivan from the Acme Bakery in Berkeley, CA visits Julia Child in her kitchen. Sullivan demonstrates how to make various decorative loaves. He creates a couronne, or crown of pearls. This bread uses three different starters. He also bakes baguettes, wheat stalks and pain fendu. To allow for these decorative breads to expand more readily, Sullivan recommends raising the humidity of the oven by pouring water in pans underneath the baking breads.

Upcoming Broadcasts:

  • KQED Plus: Mon, May 29, 2017 -- 1:00pm Remind me

David Ogonowski (#210) Duration: 24:54 STEREO TVG

Julia Child observes as chef David Ogonowski makes a triple chocolate truffle treat. He demonstrates how to make the dough for the chocolate tart shell and the filling, which consists of a custard flavored with bits of chopped white and dark chocolate and biscotti. Ogonowski also shows Julia how to make a garnish for the plate the dessert will be served on, including a wafer-thin chocolate cookie topped with homemade espresso parfait, creating a complex dessert of contrasting smooth and crisp textures, and warm and cool temperatures.

Upcoming Broadcasts:

  • KQED Life: Tue, May 30, 2017 -- 11:30am 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.