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Upcoming Broadcasts:

Company Dinner/La Cena Per Gli Ospiti (#2223) Duration: 26:51 STEREO TVG

Author and food critic John Mariani joins Mary Ann nella cucina to pair fantastic wines with an equally fantastic dinner, starting with a clever Chickpea Flatbread, then under the broiler goes Marinated Lamb Shoulder Chops with Fresh Mint Sauce. For dessert, what else? Buttermilk Panna Cotta with a dessert wine to send you to heaven - and keep you there.

Upcoming Broadcasts:

  • KQED Life: Mon, Mar 2, 2015 -- 12:00pm

Cauliflower/Broccolo (#2224) Duration: 26:51 STEREO TVG

Mary Ann's in a creative mood, nella cucina, when she turns the humble cauliflower into a masterful star, starting with luscious Creamy Cauliflower Baked in a Mold. Then it's time for a colorful and hearty Broccolo and Pasta that will leave you cheering for cauliflower the next time you see it in your grocery store - or better yet, in your garden.

Upcoming Broadcasts:

  • KQED Life: Tue, Mar 3, 2015 -- 12:00pm

Cheeses/Formaggi (#2225) Duration: 26:52 STEREO TVG

There's no end to what you can do with cheese, and Mary Ann proves it by combining it into a Four Cheese Pizza, grating it into potatoes for a pan-fried Frico, and shredding, then melting it into a Grana Padano Cheese Basket with Basil Oil Infusion. Cheese? Please!

Upcoming Broadcasts:

More Umbrian Cooking/Piu' Cucina Umbra (#2226) Duration: 26:50 STEREO TVG

Mary Ann travels to a cooking school in Spoleto, Italy, where her students are eager to learn the fine art of creating the classic Capelletti in Brodo (Little Hats in Chicken Broth), followed by hearty and filling Lentils with Leeks and Sausage, then spinach-filled Torta al Testo (Bread on a Stone). Porchetta (Rolled, Stuffed Pork) caps off the main course, followed by a Fresh Fruit Tart for a rousing finish to this perfect Umbrian meal.

Upcoming Broadcasts:

Candy Wrapper Pasta/La Pasta Di Caramelle (#2414) Duration: 26:56 STEREO TVG

Mary Ann makes magic with a fresh pasta creation that looks like candy and tastes like heaven, called Caramelle. Each bite-sized, tiny pillow shaped masterpiece, twisted at each end, filled with ricotta cheese, prosciutto di parma, parmigiano reggiano cheese, then goes for a happy swim in a butter sauce, on its way to your waiting fork.

Upcoming Broadcasts:

Fresh Fruit, So Good/La Frutta Fresca, Buonissima (#2301) Duration: 26:41 STEREO TVG

Yogurt never had it so good as when Mary Ann marries it with drippy, glazy apricots. Then it's on to Pears swimming in an exquisite Marsala sauce. At a loss for what to do with that summer watermelon? Find out what happy surprise happens when you pair it up with feta cheese. It's a fruit free for all, and you're invited!

Upcoming Broadcasts:

Sweet Things/Cose Dolci (#2302) Duration: 26:42 STEREO TVG

Rhode Island State Treasurer Gina Raimondo knows her way around fiscal cliffs and the family kitchen too as she and Mary Ann create an elegant Torta Margherita alla Crema di Caffe'. Then Mary Ann commits a calorie-cost overrun with her irresistible Chocolate Mousse, but Gina seconds Mary Ann's motion to dismiss - to enjoy this dessert instead.

Upcoming Broadcasts:

Eat Salads!/Mangiate L'insalate (#2303) Duration: 26:43 STEREO TVG

There's no end to the salads Mary Ann can create when Guy's Garden is in full-delivery mode, starting with a healthy, hearty Bulgur Salad. Then she combines two of her favorite veggies. Cauliflower and Broccoli in a creative, "give me seconds" salad, and finishes off her parade of salads with a tart and tasty Radicchio Salad.

Upcoming Broadcasts:

Tasty and Easy Chicken/Pollo Saporito E Facile (#2304) Duration: 26:44 STEREO TVG

It tastes a lot like chicken because it is - made especially delicious when Mary Ann prepares her signature Chicken Thighs in Beer, simmered until totally terrific. Then she stuffs chicken breasts with a creative combination of fresh spinach and creamy gorgonzola, and then bakes them until fork tender and table ready. Why did the chicken cross the road? To get to here.

Upcoming Broadcasts:

Would You Like a Bowl of Soup?/Vorebbe Una Ciotola della Minestra (#2415) Duration: 27:00 STEREO TVG

When all else fails, soup wins, when Mary Ann creates three masterpieces nella cucina, starting with a velvety-smooth Cream of Carrot and Potato Soup, and then goes fishing with a surprisingly satisfying Swordfish Minestrone. Break out the bowls and spoons and sit down for soup!

Upcoming Broadcasts:

Homemade Ricotta/Ricotta Fatta In Casa (#2305) Duration: 26:45 STEREO TVG

You'll never use store-bought ricotta again, after Mary Ann shows you how easy it is to make it yourself. And once it's done, get ready to make an unforgettable dessert: Roasted Pineapple with Ricotta Cream filled with crunchy pistachios. And don't forget this summertime, wintertime, anytime light luncheon treat: Ricotta Stuffed Cherry Tomatoes.

Upcoming Broadcasts:

Give Me Scallops!/Dammi Cappesante! (#2306) Duration: 26:43 STEREO TVG

Seafood Master Chef Jasper White weighs anchor in the Ciao Italia kitchen and delivers Mary Ann the biggest scallops ever seen to create his famous Jumbo Sea Scallops in Their Shells. Not to be outdone by Jasper's ocean-inspired creativity, Mary Ann brings the garden to the sea to create her equally famous Scallops with Spinach.

Upcoming Broadcasts:

Italian Cooking Lessons/Lezioni Di Cuciina Italiana (#2307) Duration: 26:52 STEREO TVG

Mary Ann gathers food bloggers from across the country in classroom setting at the Baking Education Center in Norwich, Vermont to show them the ins and outs of delicate Sweet Potato Gnocchi, savory Chicken Cutlets in White Wine, and to top things off, her ever-elegant Mom's Chiffon Cake with Lime Curd. Great food to write home about - and blog about too!

Upcoming Broadcasts:

What Figs! - Che Fichi! (#2308) Duration: 26:33 STEREO TVG

It's harvest time for Mary Ann's fig tree, and she's got a brimful basket of these tender beauties to create a savory Fig and Prosciutto Pizza. Then she makes a perfect dessert for a perfect meal; Figs with Whipped Cream. And if that's not enough figs to feature fondly, how about Amaretti-Stuffed Figs to snack on while you think about next year's crop of fantastic figs?

Upcoming Broadcasts:

Piedmont Cheese/I Formaggi Piemontesi (#2416) Duration: 27:10 STEREO TVG

Mary Ann and good friend Pattie Bongiovanni, a visit the village of Valcasotto in Italy's Piedmont region to buy some artisanal cheese from the Beppino Occelli cheese company, before returning to the castle kitchen to make creamy rich, meat and cheese-filled Cannelloni to die for.

Upcoming Broadcasts:

Polenta with Vegetables/Polenta Con Le Verdure (#2309) Duration: 26:45 STEREO TVG

Master Chef Lucca Paris of Lucca's Mediterranean Cafe in Keene, NH brings a basket full of straight-from the garden veggies and freshly-ground cornmeal to Mary Ann in her Ciao Italia kitchen. Together they make a simple but dramatic Chicory Tart with Onions, Umbrian Style, and then use the freshly-picked eggplant to make a hearty, winter-perfect Eggplant Stew with Polenta Squares.

Upcoming Broadcasts:

Taste of Sicily/Sapore Di Sicilia (#2310) Duration: 26:41 STEREO TVG

Mary Ann recalls her Sicilian ancestry to create Impanata, Baked Pasta Casserole, Sicilian Style. Mary Ann starts with authentic, "O"-shaped Anneletti pasta as the star attraction of this complex production, to which she adds Pork Ragu, Peas and tomato sauce blended together in a creamy rich bechamel sauce and baked until the table is set and guests are invited to enjoy her Sicilian treat. Mangia tutti!

Upcoming Broadcasts:

Pasta As You Like It/Pasta A Piacere (#2311) Duration: 26:40 STEREO TVG

Pasta from the garden? You bet, when Mary Ann's got all the ingredients at hand, fresh-picked from Guy's garden, to create Penne with Cauliflower Ragu. Then she sidesteps your everyday pesto and goes for Fettuccine with Arugula Pesto. Mary Ann finishes off this trio of terrific treats with Pasta with Fried Zucchine.

Upcoming Broadcasts:

Lombardy Cooking/La Cucina Lombarda (#2312) Duration: 26:46 STEREO TVG

Mary Ann travels with her students to the Northern Italian region of Lombardia in the foot hills of the Swiss Alps to teach them the unique recipes of this small, but picturesque and prosperous region, starting with Osso Bucco with Gremolata Sauce, followed by Buckwheat Pasta, and then Baked Radicchio and Gorgonzola Cheese, and finishing of with Sbrisolona, a delicate cornmeal cake for dessert.

Upcoming Broadcasts:

Give Me Rice/Dammi Il Riso (#2417) Duration: 27:05 STEREO TVG

Crispy on the outside, creamy on the inside, Mary Ann turns plain Arborio rice into a symphony of porcini mushrooms and mozzarella cheese, all rolled up into Little Rice Balls, and then covered with bread crumbs, deep fried to perfection, and topped with spicy hot tomato sauce. Seconds anyone? Thirds?

Upcoming Broadcasts:

Let's Make Dinner/Facciamo La Cena (#2313) Duration: 26:43 STEREO TVG

Home is where you'll find the happiest of meals, especially when they have an Italian flair to them as only Mary Ann can give, starting with plump, roasted, Stuffed Pork Tenderloin, accompanied by her signature contorno, side dish, of Roasted Squash with Hazelnuts and Sage Sauce. But this great dinner's not done until dessert. How does a decadent Raspberry Mascarpone Budino Pudding sound to you?

Upcoming Broadcasts:

Three (Creamy) Soups/Tre Zuppe Cremose (#2314) Duration: 26:44 STEREO TVG

Mary Ann says why buy soup from a can when you can create these three dreamy, creamy creations, starting with a delicate Cream of Cauliflower Soup, then a down-to-earth Creamy Mushroom Soup, and finishing off with a garden-variety variation of Creamy Leek, Carrot and Potato Soup.

Upcoming Broadcasts:

Sandwiches for Little Easter/Panini Per Pasquetta (#2315) Duration: 27:02 STEREO TVG

Mary Ann travels to Boston's Tutto Italiano Italian Specialty store, where the Locilento family prepares a variety of foods to celebrate the day after Easter. Back in the bakery, Emilio bakes the crunchy Panini for sandwiches, in the kitchen Angelo makes his classic frittata sandwich, while out front Mary Ann and Marilena make all sorts of fabulous sandwiches for the hungry customers, including Boston's Mayor Tom Menino, who stops by for his favorite Little Easter sandwich.

Upcoming Broadcasts:

Pasta Roman Style/Pasta Alla Romana (#2316) Duration: 26:39 STEREO TVG

Consul General to Boston Giuseppe Pastorelli loves only one thing more than eating Pasta alla Gricia, and that's making it with Mary Ann in her kitchen, where they create his favorite Roman-style pasta. Then he helps Mary Ann prepare one of Ciao Italia's all time favorites: Pasta all'Amatriciana. Two good friends, two great pastas, one great kitchen.

Upcoming Broadcasts:

Little Bites/Stuzzichini (#2418) Duration: 26:50 STEREO TVG

These "little bites" become a BIG hit when Mary Ann prepares Celery Stuffed with Cheese and Hazelnuts, and then mixes anchovies, parsley and garlic for some fantastic, Anchovy Stuffed Cherry Tomatoes. And just when you don't have room for more, you make room for her signature Zucchini Meatballs.

Upcoming Broadcasts:

All About Farro/Tutto Del Farro (#2317) Duration: 26:46 STEREO TVG

Mary Ann's nutty about this little known but highly versatile, healthy, hearty grain. As proof of this most ancient of grains, she makes Farro Crespelle, a heroic Farro Casserole, and crunchy, savory Farro Meatballs. All's farro in love and war, and in the kitchen too.

Upcoming Broadcasts:

Seafood Feast/La Festa Di Frutti Di Mare (#2318) Duration: 26:40 STEREO TVG

All hands on deck as Mary Ann harvests a great bounty from her local fishmonger to create an elegant Sicilian Mussel Soup. Then she keeps it simple but superb with her famous Scallops in Vinaigrette, followed by a heavenly Clams Vasto Style.

Upcoming Broadcasts:

Organic Pasta/Pasta Organico (#2319) Duration: 26:50 STEREO TVG

Mary Ann travels to Valicenti Organico, in Hollis, New Hampshire to make pasta with owners David and Michelle Valicenti, whose secret to fantastic fresh pasta is simple ingredients and lots of patience and love. David starts off with his Lobster-filled Ravioli, and then Michelle prepares her unbeatably terrific Gluten-free Fettucine with Basil Pesto. Great pastas, great folks, great fun.

Upcoming Broadcasts:

Pears and Pistachios/Pere E Pistacchi (#2320) Duration: 26:43 STEREO TVG

Fresh fruit never had it so good as when Mary Ann combines pears and apples in a creamy tart that's almost - but not quite, thank goodness - too beautiful to eat. And who said pistachios are only good for snacking? Mary Ann proves otherwise when she urges these tasty treats to a higher calling by make them the star attraction of her delightful Pistachio Tart.

Upcoming Broadcasts:

Cooking Pellegrino Artusi-style/Cucinando come Pellegrino Artusi (#2419) Duration: 27:02 STEREO TVG

Mary Ann's cooking students travel to Casa Artusi, in Forlimpopoli, Italy, to learn the secrets of Romagna regional cooking. Mary Ann leads the way with Cappelletti in Capon Broth, and the student continue with Turbo in Paper,Piadina, Whipped Mortadella, Lenten Spinach, and delicate dessert called English "Soup."

Upcoming Broadcasts:

Little Cheese Plates/Piattini Del Formaggio (#2321) Duration: 26:42 STEREO TVG

Cheese expert extraordinaire, Lou Di Paolo of Di Paolo's Fine Foods in Brooklyn, NY, brings a dazzling array of Italian cheeses to Mary Ann's kitchen, where they taste and talk while preparing Little Cheese Plates, Little Cheese Balls, Tuna and Eggs, fresh-from-the-oven Spinach Sfogliatine, and creamy Asiago Quenelles.

Upcoming Broadcasts:

Real Neapolitan Pizza/La Verace Pizza Napoletana (#2322) Duration: 26:55 STEREO TVG

Pizza was invented in Naples, and Pizzaola Gennaro Nasti proves it when he invites Mary Ann to help him stoke his wood-fired oven at Venda Bar in Providence, Rhode Island to create absolute authentic Neapolitan pizzas like Pizza Margherita Classico, Pizza Margherita Moderna, Pizza Napolitana Marinara and his very own Pizza allo Genaro Nasti.

Upcoming Broadcasts:

From Guy's Garden/Dell'orto Di Gaetano (#2323) Duration: 26:50 STEREO TVG

With perfect, pristine peppers from Guy's Garden, Mary Ann goes nella cucina to make a vibrant, colorful Red Pepper Torte with Pepper Sauce. Then it's time to get creative with the perfect side dish: Sweet Peppers with Garlic and Mint. Need some heat? Stand back and get ready for Mary Ann's very own, spicy, hot, hot, hot Red Pepper Spread.

Upcoming Broadcasts:

Snacks/Le Merende (#2324) Duration: 26:35 STEREO TVG

In the mood for meaningful marvelous mouthfuls? Mary Ann satisfies your starving snack center with a plateful of crunchy Biscotti di Parmigiano Reggiano. And if you're still not full, a thick slice of a Panini Napoletani is guaranteed to satisfy your senses and let you leave the table happy.

Upcoming Broadcasts:

All About Burrata/Tutto Su Burrata (#2420) Duration: 27:05 STEREO TVG

Master cheese maker Filippo Migliorato from Boston's "Mozzarella House" visits Mary Ann nella cucina to demonstrate the artisanal art of making Burrata, which is Mozzarella stuffed with Stracciatella. Then Mary Ann showcases this wonderful cheese with her Neapolitan Stack with Roasted Eggplant, Tomato and Burrata, and her Roasted Asparagus with Burrata.

Upcoming Broadcasts:

From The Sea/Del Mare (#2325) Duration: 26:12 STEREO TVG

Mary Ann's "gone fishing" once again, and this time it's the deep blue in search of succulent swordfish for her marinated, grilled Swordfish Skewers. Then it's off to Italy's Amalfi coast to savor her classic, spicy, tomato-simmering Shrimp Amalfi-Style.

Upcoming Broadcasts:

Cooking of Liguria/La Cucina Ligure (#2326) Duration: 26:53 STEREO TVG

Mary Ann travels with her students to the stunning coastline of Liguria to enjoy the sights and sounds of the "Italian Riviera", and to teach them the fine art of Ligurian cuisine, starting with artisanal, coin-shaped Corzetti pasta, a complex, pesto-based Minestrone, Genoa Style, red wine infused Rabbit, Ligurian Style and for dessert, unique Jam Filled Tarts from Rapallo, called Gobelletti.

Upcoming Broadcasts:

Piedmont Party/Festa Piemontese (#2421) Duration: 27:05 STEREO TVG

Mary Ann is back a Pattie Bongiovanni's castle kitchen in the Piedmont region of Italy to throw a party featuring Piedmont recipes. She starts things rolling with Stradette, a unique fresh cornmeal based pasta and tops it with a Leek Sauce. Then it's on to Roasted Capon, and the perfect Piedmont ending? Pears in Barolo Wine.

Upcoming Broadcasts:

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TV Technical Issues

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    TV Technical Issues
    • KQED Plus on 710 currently dark on Comcast/Xfinity

      We are aware that Comcast/Xfinity is currently not transmitting KQED Plus in HD on channel 710. KQED Plus is airing in SD on channel 10. Comcast is also aware of the issue, and working on fixing it. Thank you for your patience.

    • 3 channels currently dark via Comcast/Xfinity

      We are aware that Comcast/Xfinity is currently not transmitting KQED Plus on channel 10, KQED V-Me on channel 191, or KQED Kids on channel 192. Comcast is also aware of the issue, and working on fixing it. Thank you for your patience.

    • KQED most channels, planned overnight maintenance: early Wed 1/14 midnight-3am

      (includes all DT9, DT54 and DT25 channels, along with most paid signal providers) We will be doing maintenance work in our Master Control area during the overnight hours of late Tues/early Wed 1/14. Work will begin shortly after midnight early Wednesday, and should be done in 2-3 hours, perhaps sooner. This will result in all […]

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

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