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TV Technical Issues

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    TV Technical Issues
    • Occasional sound issues, Comcast Cable

      Some Comcast Cable customers have reported audio issues with KQED and KQED Plus, on channels 9 and 10. The problem is not related to KQED’s transmission but may be caused by the language setting on your Comcast remote control. Please check for a button labeled “Language” or “Lang” on your remote control. Instead of this [...]

    • Fri 6/21: KQET planned maintenance outage

      (DT 25.1 through 25.3) On Friday, June 21st, we will be doing maintenance on the KQET transmitter servicing the Watsonville, Monterey, Salinas, Gilroy areas. Starting around 11:30am our Over the Air (OTA) signal will be down for 10-20 minutes. This should not affect Comcast Cable viewers. Other paid signal providers which use the Over the [...]

    • Mon 5/06: very brief KQED DT9 OTA outage

      (DT9.1, 9.2, 9.3) This morning we had a very brief outage of our over the air (OTA) coverage for KQED 9.1/9.2/9.3, which lasted apx 4 minutes. Most tuners will have found the channel again as soon as service was restored, but some may need to be rescanned for channel 9. This outage did not affect [...]

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

KQED DTV Channels

KQED 9

KQED 9
Comcast 9 and 709
Digital 9.1, 54.2 or 25.1

All widescreen and HD programs

KQED Plus

Channel 54
Comcast 10 and 710
Digital 9.2, 54.1 or 25.2

KQED Plus, formerly KTEH

KQED Life

KQED Life
Comcast 189
Digital 54.3

Arts, food, how-to, gardening, travel

KQED World

KQED World
Comcast 190
Digital 9.3

History, world events, news, science, nature

v-me

V-Me
Comcast 191 & 621
Digital 54.5 or 25.3

24-hour national Spanish-language network

KQED Kids

KQED Kids
Comcast 192
Digital 54.4

Quality children's programming parents love too

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More from KQED

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, Jun 20, 2013 -- 11:30am

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:

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:

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

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

Upcoming Broadcasts:

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:

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:

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:

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:

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:

Lauren Groveman (#305) Duration: 24:46 STEREO TVG

Lauren Groveman, New York cooking teacher and cookbook author, demonstrates how easy it is to make European ethnic specialties like rich brown pumpernickel loaves and crunchy matzos.

Upcoming Broadcasts:

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:

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:

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:

Johanne Killeen (#306) Duration: 24:47 STEREO TVG

Johanne Killeen, chef and co-owner of Al Forno Restaurant in Providence, Rhode Island, bakes two American classics: gingerbread baby cake and Johnnycake cobblers.

Upcoming Broadcasts:

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:

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:

Marcel Desaulniers (#307) Duration: 24:44 STEREO TVG

Marcel Desaulniers, chef and owner of the Trellis Restaurant in historic Williamsburg, Virginia, as well as the author of "Death by Chocolate," teases the palate with oven-roasted plum cakes with chocolate sauce and chocolate-mint nightcaps.

Upcoming Broadcasts:

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:

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:

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:

Nick Malgieri (#308) Duration: 24:46 STEREO TVG

Nick Malgieri, master teacher at Peter Kump's New York Cooking School and author of several award-winning books on baking, demonstrates authentic Sicilian specialties like savory pizza rustica and fig-filled treats called "X" cookies.

Upcoming Broadcasts:

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:

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:

Mary Bergin (#309) Duration: 24:48 STEREO TVG

Mary Bergin of Las Vegas, Nevada, head pastry chef for Wolfgang Puck's Spago Restaurant, demonstrates how to make a vanilla chiffon cake with a twist -- a full vanilla flavor and a thin, flexible shape, ideal for rolling with chocolate-laced walnut mousse.

Upcoming Broadcasts:

Markus Farbinger (#310) Duration: 24:46 STEREO TVG

Master chef at The Culinary Institute of America, NY, Markus Farbinger teaches Julia Child how to create a special Viennese pastry treat, a poppy seed torte.

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:

Gail Gand (#312) Duration: 24:46 STEREO TVG

This episode features Gail Gand, pastry chef and owner of Chicago's Vanilla Bean Bakery and Florida baker David Blom. Gail shows Julia and viewers how to create a "not your usual" lemon meringue pie-for-one, while David Blom makes cookies: delicately curved tuiles and tasty gingersnaps.

Upcoming Broadcasts:

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:

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:

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:

Also on KQED.org this week ...

The Earth
"The Bay Bridged" Music for June

Listen the The Bay Bridged mix of bands performing live in the Bay Area this month, including The Mantles, Cold Cave, The Spyrals, Blitzen Trapper, Monster Rally, and more. Enjoy the podcast and then go see some concerts!

Obamacare Guide
Obamacare Explained: A Guide for Californians

Starting Jan 1, 2014, most Americans will be required to have health insurance or pay a fine. KQED has created a simple guide to explain how the health law affects you, your family or your small business, here in California.

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