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Upcoming Broadcasts:

Jeffrey Alford and Naomi Duguid (#311) Duration: 24:46 STEREO TVG

Toronto bakers, Jeffrey Alfor and Naomi Duguid, and cookbook author Beatrice Ojakangas visit this week's episode to make naan and Swedish hardtack, types of flat breads.

Upcoming Broadcasts:

  • KQED Life: Sat, Dec 10, 2016 -- 11:30am

Flo Braker, San Francisco (#313) Duration: 24:47 STEREO TVG

Flo Braker, San Francisco Bay Area baker, author and cooking teacher, turns out two wonderfully crunchy butter galettes, one that's as a sweet treat with fresh berries and whipped cream, and another with tomatoes and savory herbs. Leslie Mackie, owner of Seattle's Macrina Bakery, demonstrates a raspberry-fig crostata.

Upcoming Broadcasts:

  • KQED Life: Mon, Dec 12, 2016 -- 11:30am 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, Dec 12, 2016 -- 5:00pm Remind me
  • KQED Life: Fri, Dec 16, 2016 -- 5:00pm Remind me
  • KQED Life: Tue, Jan 3, 2017 -- 11:30am 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: Tue, Dec 13, 2016 -- 11:30am Remind me

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 Life: Mon, Dec 19, 2016 -- 11:30am 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: Mon, Dec 19, 2016 -- 5:00pm Remind me
  • KQED Life: Fri, Dec 23, 2016 -- 5:00pm Remind me
  • KQED Life: Mon, Jan 9, 2017 -- 11:30am 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 Life: Tue, Dec 20, 2016 -- 11:30am 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: Mon, Dec 26, 2016 -- 11:30am Remind me
  • KQED Life: Sat, Dec 31, 2016 -- 11:30am 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, Dec 26, 2016 -- 5:00pm Remind me
  • KQED Life: Fri, Dec 30, 2016 -- 5:00pm Remind me
  • KQED Life: Tue, Jan 10, 2017 -- 11:30am 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: Tue, Dec 27, 2016 -- 11:30am 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: Mon, Jan 2, 2017 -- 11:30am 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: Mon, Jan 2, 2017 -- 5:00pm Remind me
  • KQED Life: Fri, Jan 6, 2017 -- 5:00pm Remind me
  • KQED Life: Mon, Jan 16, 2017 -- 11:30am Remind me

Joe Ortiz, Gayle's Bakery & Rosticceria, Capitola (#211) Duration: 24:54 STEREO TVG

Joe Ortiz, a baker from Gayle's Bakery & Rosticceria in Capitola, California, shows chef Julia Child how to make crusty sourdough bread loaves in several decorative shapes. First, he makes homemade yeast, pulling bacteria wild and yeast out of the air with a mixture of flour, milk, water, and cumin. Adding more flour, he crafts a dough which he shapes into a loaf garnished with a sheaf of wheat, and mini-loaves shaped like a star and a cluster of grapes.

Upcoming Broadcasts:

  • KQED Life: Mon, Jan 9, 2017 -- 5:00pm Remind me
  • KQED Life: Fri, Jan 13, 2017 -- 5:00pm Remind me
  • KQED Life: Tue, Jan 17, 2017 -- 11:30am Remind me

David Blom (#212) Duration: 24:54 STEREO TVG

David Blom, pastry chef at Chef Allen's Restaurant in North Miami, shows Julia Child how to bake traditional Polish cakes known as babas and savarin. He uses a single recipe to create the spongy dough, which is baked and sweetened further by soaking in a sugar syrup. He then flavors them with a variety of liqueurs, including rum, kirsch, and champagne. The cakes are garnished with fresh fruits, whipped cream, and a homemade custard flavored with vanilla bean.

Upcoming Broadcasts:

  • KQED Life: Mon, Jan 16, 2017 -- 5:00pm Remind me
  • KQED Life: Fri, Jan 20, 2017 -- 5:00pm Remind me
  • KQED Life: Mon, Jan 23, 2017 -- 11:30am Remind me

Craig Kominiak (#101) Duration: 24:54 STEREO TVG

Executive chef Craig Kominiak at Ecce Panis Bakery in New York City visits Julia Child in her kitchen. Kominiak bakes focaccia. Kominiak tests the elasticity of the dough by stretching it to see the "window" in the dough. Kominiak creates a sandwich with the focaccia he baked. Focaccia baked with fruit and topped with sugar can be also used as a dessert or a breakfast item.

Upcoming Broadcasts:

  • KQED 9: Thu, Jan 19, 2017 -- 7:00pm Remind me
  • KQED 9: Fri, Jan 20, 2017 -- 1:00am Remind me

Norman Love (#213) Duration: 24:54 STEREO TVG

Norman Love, executive pastry chef at the Ritz-Carlton in Naples, Florida shows chef Julia Child how to make savory puffs and eclairs. The dough is flavored with cucumber and red onion juice, and is one of the only pastries that is cooked twice: once in a saucepan, and again in the oven. The puffs are filled with a salmon mousse, while the eclairs are split and filled with a mascarpone cheese and vegetable medley.

Upcoming Broadcasts:

  • KQED Life: Mon, Jan 23, 2017 -- 5:00pm Remind me
  • KQED Life: Tue, Jan 24, 2017 -- 11:30am Remind me
  • KQED Life: Fri, Jan 27, 2017 -- 5:00pm Remind me

Alice Medrich (#102) Duration: 24:54 STEREO TVG

Master teacher and chocolatier Alice Medrich from Berkeley, CA visits Julia Child in her kitchen. Medrich creates a chocolate genoise raspberry ruffle cake. Medrich provides tips on the best way to melt and shape chocolate. Medrich demonstrates how to cut the cake into layers. She layers the cake with creme fraiche, melted chocolate, rum syrup and raspberries in an adjustable pan. She places the chilled, fan-shaped chocolates as a decorative topping.

Upcoming Broadcasts:

  • KQED 9: Thu, Jan 26, 2017 -- 7:00pm Remind me
  • KQED 9: Fri, Jan 27, 2017 -- 1:00am 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 Life: Mon, Jan 30, 2017 -- 11:30am Remind me
  • KQED Life: Mon, Jan 30, 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 Life: Tue, Jan 31, 2017 -- 11:30am Remind me
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TV Technical Issues

TV
    TV Technical Issues
    • early Thurs 12/08: planned KQED DT9s Over the Air outages

      (DT9.1 through 9.3) KQED will be performing maintenance at Sutro Tower in the overnight hours early Thursday 12/08. We are expecting a few power interruptions to take place and KQED will need to be off air for these. The outages are expected to be brief.

    • Wed 11/30: planned momentary outages of DT54 over the air signal

      (this is a continuation of the work originally announced for 11/28, which was not completed on Tuesday.) At some point during the morning of Wednesday Nov. 30th, the KQEH transmitter will switch from its main antenna to the auxillary one, to allow for the safety of workers doing maintenance for another TV station on the […]

    • Tues 11/29: DT54 Over the Air Signal restored

      Repairs have been completed on today’s transmitter issue, and the signals for DT54.1 through 54.5 have been restored.

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

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