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
Kitchen experts offers cooking tips, techniques, product evaluations and advice. The team teaches and entertains while determining the absolute best methods for preparing delicious and easy-to-follow recipes. Host: Chris Kimball.
Upcoming Broadcasts:
French Classics, Reimagined (#902)
Duration:
26:46 CC Stereo TVG
Julia uses a French technique to make chicken in a covered pot and teaches Chris the secrets to cooking chicken with tender, succulent meat bursting with concentrated flavor. Becky shows host Chris how to make an authentic French Onion Soup at home without spending all day at the stove. Equipment Expert Adam Ried reviews mandolines and finds out which specialty slicer is best suited for the home cook. Tasting expert Jack Bishop has Chris taste-test Gruyere cheeses. Find out if Chris can tell the difference between the pricey imported brands and domestic cheeses, and which brand the test kitchen recommends.
Channels and Airdates:
Chicken in a Skillet (#814Z)
Duration:
26:46 CC Stereo TVG
Weeknight dinners are a snap with Parmesan-crusted chicken breasts and pan-roasted chicken with crispy potatoes. Equipment test: kitchen thermometers.
Channels and Airdates:
Dinner with a Latin Accent (#903)
Duration:
26:46 CC Stereo TVG
Arroz con pollo, or "chicken with rice" runs the gamut from the incredible to the merely edible, depending on how much time and effort you're willing to spend, with the best versions being the most time-consuming. Bridget shows Chris how to streamline this authentic dish in under an hour without sacrificing great taste. Gambas al ajillo - little shrimp sizzling in a pool of olive and garlic - is a tapas restaurant favorite. But making this dish at home can result in shrimp drowning in too much oil and garlic. Julia shows Chris the keys to achieving wonderfully sweet and tender shrimp infused with deep garlic flavor. Equipment expert Adam Ried shows Chris the test kitchen's favorite all-new crazy kitchen gadgets and proves that crazy can also be useful. And Christ discusses how to prepare garlic for cooking.
Channels and Airdates:
Pizza Party (#815Z)
Duration:
26:46 CC Stereo TVG
Host a pizza party with ATK recipes for pepperoni pan pizza and antipasto pasta salad. Taste test: frozen pizza. Equipment test: toaster ovens.
Channels and Airdates:
The Crunchiest Pork Chops Ever (#904)
Duration:
26:46 CC Stereo TVG
The test kitchen found that store-bought breadcrumbs only yielded bland chops with a thin, sandy coating. Julia Collin Davison shows Chris the keys to achieving juicy, flavorful chops with a crisp, substantial crust that stays on the meat from fork to mouth. Julia Collin Davison perfects a simple applesauce recipe and shows Chris how to make applesauce with a pure, deep apple flavor and a smooth, pudding-like texture. Chris tastes different Dijon mustards, while Jack Bishop reveals that the greatness of mustard, whether domestic or imported, lies in the balance of ingredients and freshness. Nonstick skillets are a staple in most American kitchens, but can you buy a good pan for under $60? Adam Ried takes Christopher Kimball through a testing of nonstick skillets to find the best performing model that won't break the bank.
Channels and Airdates:
Perfecting Pasta Sauces (#905)
Duration:
26:46 CC Stereo TVG
Julia Collin Davison shows Chris how to make a weeknight meat sauce that tastes like it's been simmering all day. Bridget Lancaster uncovers the key steps to making a smooth, full-flavored sauce in which the tomatoes and cream complement each other. Tasting expert Jack Bishop shows the right way to taste olive oil and reveals the test kitchen's top choice for supermarket-bought olive oil. Finally, with all the choices available, buying canned tomatoes can seem intimidating. Chris visits the supermarket to demonstrate what to look for, and reveals the test kitchen's winning brands for all types of canned tomatoes.
Channels and Airdates:
Easy Apple Desserts (#906)
Duration:
26:46 CC Stereo TVG
Apple pie isn't really for everyday occasions - making the perfect filling, let alone a top and bottom crust, requires too many steps. Julia Collin Davison shows a new no-frills approach that converts apple pie to an everyday dessert. Bridget Lancaster shows host Christopher Kimball how to make simple Applesauce Cake with moist and tender texture and plenty of apple flavor. Adam Ried and Christopher Kimball meet in the Equipment Corner to discover which automatic drip coffee makers produce a terrific brew and which model rivals a daily trip to Starbucks.
Channels and Airdates:
One Great Thanksgiving (#907)
Duration:
26:46 CC Stereo TVG
Bridget shows Chris the secrets to achieving intensely herbed turkey, with a powerful, aromatic flavor that permeates well beyond the meat's surface. Then, he demonstrates how to carve a turkey the right way. Bridget also unveils the test kitchen's solution to a mashed potato recipe that allows for more of the prep work to be done in advance, but still delivers a fully smooth mash with robust, earthy potato flavor. For silky-smooth mashed potatoes, the test kitchen has always recommended a potato ricer - a device that resembles an oversized garlic press. Equipment expert Adam Ried shows demonstrates the differences between models and reveals the clear winner in this category. Odd Todd and the test kitchen Science Expert, Guy Crosby, explain the starches in potatoes and reveal their effects on texture in mashed potatoes.
Channels and Airdates:
Soups of the Day (#908)
Duration:
26:46 CC Stereo TVG
Bridget shows how to make beef and vegetable soup in just an hour, without sacrificing the intense flavor of a long-simmered homemade beef stock. Julia reveals how the test kitchen converted a classic Tuscan bean soup into a hearty rustic stew, with creamy, buttery beans and chunks of vegetables combining to create a deeply flavorful one-pot meal. With all the choice for steak tips in the supermarket, it takes a meat expert to figure out what to buy. Chris visits a local butcher to demystify sirloin steak and steak tips.
Channels and Airdates:
Bringing Home Italian Favorites (#909)
Duration:
26:46 CC Stereo TVG
Most recipes for chicken saltimbocca overcomplicate the dish with extraneous ingredients. Julia keeps this Italian dish simple and shows the test kitchen secrets to getting the 3 key elements -chicken, prosciutto and sage - in balance. Despite tiramisu's simplicity, a lot can go wrong. It can turn out soggy or parched, dense, sickly sweet or fiery with alcohol. Bridget reveals the test kitchen's method to making a no-cook, easy tiramisu, with a seamless union of flavors and just the right texture. Tasting expert Jack Bishop leads Chris through a tasting of imported and domestic prosciutto to find out which brands justify the cost. Maintaining the proper refrigerator and freezer temperature is essential to keeping food as safe as possible, but does it matter what kind of thermometer you buy? Is one really superior to another? Equipment expert Adam Ried reveals which model the test kitchen cannot live without.
Channels and Airdates:
Everyone's Favorite Cake (#910)
Duration:
26:46 CC Stereo TVG
Fluffy Yellow Layer Cake with Chocolate Frosting - It's easy to create a supremely fluffy layer cake with additives, but most cakes made from entirely natural ingredients are either unpleasantly dense or too fragile to support layers of frosting. Tasting Lab: Dark Chocolate - With dozens of dark chocolate brands to choose from, you can spend hours poring over the cacao percentages and exotic provenances on the labels. You can pay a lot more, too. Tasting expert Jack Bishop and Christopher Kimball meet in the Tasting Lab to determine if spending more for "gourmet" chocolates equal better results. Quick Tip: How to Test Your Oven Temperature - Host Christopher Kimball shares a quick tip for testing oven temperature without an oven thermometer.
Channels and Airdates:
Resurrecting The Roast Beef Dinner (#911)
Duration:
26:46 CC Stereo TVG
Inexpensive Roast Beef - After roasting, cheap cuts of beef often turn out tough and dried-out. Host Christopher Kimball provides tips on buying a roast and Julia Collin Davison uncovers the secrets to turning an inexpensive cut into a tender, rosy, beefy-tasting roast worthy of Sunday dinner. Mashed Potatoes with Root Vegetables -Julia Collin Davison proves that root vegetables like carrots, parsnips, turnips and celery root can add earthy and intriguing flavors to mashed potatoes. Equipment Corner: Meat Probe Thermometers - Relying on time estimates to tell when a roast is done is a recipe for disaster. Adam Ried takes Christopher Kimball through the test kitchen's testing of meat probe thermometers. Science Desk: The Science of Salting Beef - Odd Todd and the test kitchen Science Expert, Guy Crosby, uncover the science behind salting meat and how it differs from brining.
Channels and Airdates:
South-Of-The-Border Supper (#912)
Duration:
26:46 CC Stereo TVG
Enchiladas Verdes - Becky Hays shows host Christopher Kimball how to make restaurant-style enchiladas verdes at home and uncovers the test kitchen secrets to making a Mexican casserole. Tacos - Upscale steak tacos usually get their rich, beefy flavor from the grill, but cooking outdoors isn't always practical. Bridget Lancaster demonstrates how the test kitchen discovered an indoor cooking method for steak tacos as tender, juicy and rich-tasting as the grilled method. Equipment Corner: High Heat Spatulas - Equipment expert Adam Ried reveals the test kitchen's discoveries about high-heat spatulas and the reasons why they love them. Tasting: Hot Salsa - Tasting expert Jack Bishop has host Christopher Kimball taste hot salsa to find out if any jarred supermarket brands live up to the test kitchen's standards.
Channels and Airdates:
Lunchtime Specials (#913)
Duration:
26:46 CC Stereo TVG
Pizza Bianca - Bridget Lancaster makes pizza bianca, an Italian-style pizza dough with a crisp exterior and a chewy, bubbly middle. She also shows host Christopher Kimball how the test kitchen devised a simple pat-in-the-pan method for the home cook to make this dough. Tomato Soup - Julia Collin Davison reveals the test kitchen's secret to a cream-less tomato soup with good looks, velvety smoothness and a bright tomato taste. Equipment Corner: Digital Scales - The test kitchen recommends weighing baking ingredients. Adam Ried shows host Christopher Kimball what features are important and reveals why a good scale is an essential kitchen item.
Channels and Airdates:
Fish Made Easy (#914)
Duration:
26:46 CC Stereo TVG
Poached Salmon - Test Cook James Kenji Alt introduces an alternative method for poaching salmon and shows host Christopher Kimball how the test kitchen produced a recipe for silken, delicately flavored salmon. Crispy Fish Filets - Bridget Lancaster uncovers the test kitchen's secrets to moist and flavorful oven-baked fish fillets coated in a crunchy crust that rival any batter-fried fish. Tips and Techniques: What is White Fish? - Christopher Kimball takes a trip to the supermarket to take the mystery out of white fish and reveals tips on how to know when fish is fresh and what to look for when buying fish.
Channels and Airdates:
A Grand, Sweet Finale (#915)
Duration:
26:46 CC Stereo TVG
Grand Marnier Souffle - Making souffles can intimidate home cooks. Julia Collin Davison takes the fear out of this dessert and shows host Christopher Kimball the test kitchen's foolproof method for making a creamy, rich Grand Marnier souffle. Make-Ahead Chocolate Souffle - Bridget Lancaster shows Christopher Kimball how the test kitchen transformed this showstopper dessert into a practical, make-ahead recipe for the home cook. Equipment: Whisks - Equipment expert Adam Ried demonstrates for Christopher Kimball why the right whisk matters. Science: Science of Souffles - Odd Todd and the test kitchen Science Expert, Guy Crosby, examine the science behind beating egg whites.
Channels and Airdates:
Holiday Ham and Biscuits (#916)
Duration:
26:46 CC Stereo TVG
Glazed Holiday Ham - Bridget Lancaster makes a moist and tender holiday ham, with a glaze that complements but doesn't overwhelm the meat. Christopher Kimball also shares test kitchen tips on buying a ham. Drop Biscuits - Bridget Lancaster makes no-nonsense drop biscuits and uncovers the key steps to keeping these biscuits tender yet simple to make. Tasting Lab: Orange Marmalade - Tasting expert Jack Bishop makes Christopher Kimball try eight varieties of orange marmalade - and reveals more than one winner. Equipment Corner: Cutting Boards - Buying a cutting board starts with deciding on its material. Equipment expert Adam Ried takes Christopher Kimball through the test kitchen's discoveries about cutting boards, from wood to plastic to bamboo and more, revealing which surface survived a series of punishing tests to land on top.
Channels and Airdates:
Let's Do Chinese (#917)
Duration:
26:46 CC Stereo TVG
Lo Mein: Pork Stir-Fry with Noodles - Bridget Lancaster reveals to Christopher Kimball how the test kitchen solved the problem of greasy takeout pork lo mein and demonstrates an easy recipe for making this Chinese favorite at home. Beef and Vegetable Stir-fries - Using the test kitchen technique for making stir-fries without a wok, Julia Collin Davison shows Christopher Kimball how to consistently produce a great stir-fry at home. Equipment Corner: Rice Cookers - Achieving perfect rice is surprisingly challenging even for an accomplished cook. Rice cookers promise well-cooked rice every time, but they range in price from $15 to $800. Adam Ried shows Christopher Kimball the features needed in a rice cooker and how much home cooks really need to pay.
Channels and Airdates:
Pork on the Grill (#918)
Duration:
26:46 CC Stereo TVG
Grilled Stuffed Pork Loin - Bridget Lancaster grills a center-cut pork loin and uncovers the test kitchen's technique for keeping this cut moist without brining. (The trick is in the stuffing.) Christopher Kimball demonstrates the professional method for tying a butcher's knot. Sauteed Spinach - Despite its convenience, cooking turns tender baby spinach into a watery mess Lancaster shows how the test kitchen substitutes baby spinach for bigger, mature flat-leaf spinach in cooking to make a side dish worth eating. Tasting Lab: Bacon - Jack Bishop investigates premium bacon varieties made by hand with old-fashioned curing methods to determine their worthiness.
Channels and Airdates:
Old-Fashioned Snack Cakes (#919)
Duration:
26:46 CC Stereo TVG
Oatmeal Cake - Julia Collin Davison reveals the test kitchen's update on the classic oatmeal snack cake - they top moist, fluffy cake with buttery undertones with an icing that features chewy coconut, crunchy nuts and butterscotch-like flavor. Spice Cake - Bridget Lancaster shows Christopher Kimball the secrets to achieving a moist and substantial spice cake with warm, bold spices that don't overpower and a rich, complementary cream cheese frosting. Equipment Corner: Dry Measuring Cups - materials, shapes, weights and prices. Adam Ried demonstrates what the test kitchen discovered after testing 11 sets of measuring cups.
Channels and Airdates:
Backyard Steak and Potatoes (#920)
Duration:
26:46 CC Stereo TVG
Grilled Flank Steak - So what's wrong with marinating steak in bottled Italian salad dressing? A lot. Julia Collin Davison explains to Christopher Kimball how the test kitchen developed a fresh, Mediterranean-style marinade that boosts flavor without over-tenderizing the meat. Grilled Potatoes - Julia Collin Davison reveals the secrets to achieving potent garlic and rosemary flavors in grilled potatoes without bitterness and charring. Tasting Lab: Premium Steaks - Fancy mail-order Porterhouse steaks can cost 10 times as much as steaks from the supermarket. Are they worth the premium cost? To find out, Jack Bishop makes Christopher Kimball taste grilled prime, dry-aged Porterhouse steaks, plus a choice-grade Porterhouse from the grocery store.
Channels and Airdates:
Grilled Rack of Lamb Dinner (#921)
Duration:
26:46 CC Stereo TVG
Grilled Rack of Lamb - At $30 a pound, rack of lamb better taste good. Julia Collin Davison shows Christopher Kimball the test kitchen secret to making the most of this prime piece of meat on the grill. Summer Vegetable Gratin - Becky Hays shows Christopher Kimball how to make a Provencal-style vegetable gratin and uncovers the key steps to enhancing the fresh, bright flavors of summer vegetables with a golden brown, cheesy topping. Equipment Corner: Broiler-Safe Gratin Dishes - Pyrex is not broiler-safe, a necessary feature for melting cheese in many casseroles. Equipment expert Adam Ried tests broiler-safe baking dishes of similar size to reveal the best model for the home cook.
Channels and Airdates:
Holiday Beef Tenderloin Dinner (#809Z)
Duration:
26:46 CC Stereo TVG
Foolproof recipes for roast beef tenderloin with caramelized onions and mushroom stuffing and creamy mashed potatoes ensure success for the home chef. Equipment test: knife sharpeners.
Channels and Airdates:
Old-Fashioned Breakfast Cakes (#816Z)
Duration:
26:46 CC Stereo TVG
In the Test Kitchen, Kimball and his team create New York-style crumb cake and blueberry boy bait, a Yankee-style coffee cake. Taste test: hot cocoa. Equipment test: cake pans.
Channels and Airdates:
Breadmaking, Simplified (#923)
Duration:
26:46 CC Stereo TVG
Almost No Knead Bread - Inspired by the original no-knead bread from the Sullivan St. Bakery, Julia Collin Davison shows Christopher Kimball how the test kitchen upgraded this recipe to yield loaves with deeper flavor and consistent shape and texture every time. Hint: A little kneading is necessary. Soda Bread - Most Americans are familiar with American-style Irish soda bread, which adds eggs, butter and sugar along with caraway seeds, raisins and a multitude of other flavorings to the traditional Irish recipe. Bridget Lancaster shows Christopher Kimball how to make "Irish" Irish soda bread, a less sweet and easier version. Equipment Corner: Serrated Knives -Do you really need a bread knife, a tomato knife, a sandwich knife and a cake splitter? Adam Ried reveals what features the test kitchen deems necessary in an all-purpose serrated knife. Science Lab: Why does bread need to be kneaded? - Odd Todd and the test kitchen Science Expert, Guy Crosby, examine how kneading works and explain the science of autolyse.
Channels and Airdates:
Weeknight Summer Supper (#924)
Duration:
26:46 CC Stereo TVG
Grilled Bone-In Chicken Breasts - Bridget Lancaster shows Christopher Kimball the test kitchen technique to perfectly grilled chicken breasts with tender and succulent meat and golden, crisp skin. Cherry Tomato Salads - Cherry tomatoes taste great but they exude lots of liquid when cut, quickly turning a salad into soup. Bridget Lancaster reveals the test kitchen secrets to achieving a perfect summer salad that delivers a sweet tomato flavor in every bite. Equipment Corner: Solar Cookers - The test kitchen leaves no kitchen gadget untested. Adam Ried explores whether environmentally friendly cookers are really useful. Quick Tip: how to know when your grill is ready -Christopher Kimball demonstrates the test kitchen technique for gauging grill readiness. Hint: all you need is a slice of bread.
Channels and Airdates:
French Country Cooking (#925)
Duration:
26:46 CC Stereo TVG
Daube Provencal - This beef stew from the south of France is country cooking at its best: bold, brash and full-flavored. Julia Collin Davison shows Christopher Kimball how the test kitchen translates the flavors of Provence to an American home kitchen. Meringues - These classic cookies can have a Styrofoam-like texture and a saccharine-sweet flavor. Julia Collin Davison reveals how the test kitchen avoided these pitfalls and makes a glossy and white meringue cookie, with a shatteringly crisp texture. Equipment Corner: Pastry Bags - Pastry chefs can make decorative work like piping perfect meringues or buttercream rosettes look easy, but for the home baker, the test kitchen found the bag itself can make a big difference. Adam Ried reveals the best bag for the job and test cook Yvonne Ruperti demonstrates how to use a pastry bag.
Channels and Airdates:
Puddings - from Simple to Spectacular (#926)
Duration:
26:46 CC Stereo TVG
Creme Caramel - Julia Collin Davison uncovers the test kitchen secrets to achieving a perfect creme caramel with a creamy and tender custard and mellow flavor that is neither too rich nor too eggy. Stovetop Rice Pudding - Bridget Lancaster shows Christopher Kimball the test kitchen method to making a straightforward stovetop rice pudding with tender grains of rice in a subtly sweet, milky sauce. Equipment Corner: Electric Kettles - Electric kettles promise to shave minutes off the wait for boiling water and save space on stovetops, too. Adam Ried and Christopher Kimball meet in the Equipment Corner to uncover the three key features that make a great kettle.
Channels and Airdates:
Lightening Up Chocolate Desserts (#818Z)
Duration:
26:46 CC Stereo TVG
The America's Test Kitchen team demonstrates guilt-free recipes to indulge any chocolate craving, including low-fat chocolate mousse and low-fat chocolate brownies. Taste test: vanilla ice cream.
Channels and Airdates:
Drive-In Specials (#825Z)
Duration:
26:46 CC Stereo TVG
In their Test Kitchen, Kimball and his team recreate classic drive-in movie theater food: well-done hamburgers on a charcoal grill and oven-fried onion rings. Taste test: cheddar cheese. Science segment: dry hamburgers.
Channels and Airdates:
Indian Favorites Simplified (#820Z)
Duration:
26:46 CC Stereo TVG
The ATK team shows viewers how to make Indian food at home with easy-to-follow recipes for Indian-style curry with potatoes, cauliflower, peas and chickpeas, and chicken tikka masala. Taste test: canned tomatoes.
Channels and Airdates:
Grilled Cornish Hens (#821Z)
Duration:
26:46 CC Stereo TVG
Impress guests with grill-roasted Cornish game hens and rice salad with oranges, olives and almonds. Taste test: basmati rice. Equipment test: chimney starters.
Channels and Airdates:
Easy Skillet Suppers (#822Z)
Duration:
26:46 CC Stereo TVG
The ATK team cooks up two delicious one-pot recipes: skillet-baked ziti and skillet beef Stroganoff. Taste test: olive oil. Equipment test: can openers.
Channels and Airdates:
Four-Cheese Lasagna (#823Z)
Duration:
26:46 CC Stereo TVG
Kimball and the ATK crew serve a cheese-lover's lasagna with a spicy salad topped with mustard and balsamic vinegar. Taste test: balsamic vinegar. Equipment test: box graters.
