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Hubert Keller: Secrets of a Chef Previous Broadcasts

Burrata Cheese: The New Favorite (Episode #411H)

KQED 9: Sat, Sep 30, 2017 -- 2:30 PM

For many cheese lovers, the latest obsession is burrata, a blend of mozzarella and cream that has a silky, fresh, creamy taste. Chef Keller presents creative ways for serving it. He's also serving up a refreshing and light desert of figs and blueberries Recipes: Burrata with Garden Pea Ice Cream, Pickled Cherry Tomatoes, and Spicy Paprika Oil; Figs & Blueberries in Citrus Broth.

Vegetarian Favorites (Episode #317)

KQED Life: Fri, Sep 29, 2017 -- 11:00 AM

It's a vegetarian feast, starting with a classic French potato pie filled with shallots, swiss cheese and a hearty dose of fresh herbs. Then it's a dessert that is both healthy and decadent. Recipes: Alsatian Potato Pie, Chocolate Quinoa Mousse

A French Feast (Episode #501H)

KQED Plus: Fri, Sep 29, 2017 -- 8:30 AM

Chef Keller presents two French classics perfect for a dinner party. He combines a myriad of meats and seasonings to create a savory filling for a meat pie. Then he prepares a French version of ice cream pie made with delicate pecan meringues, ice cream and whipped cream. Pate Chaud (Hot Savory Pie) & Pecan Meringue Creme Glacee.

French-Style Fruit Tarts (Episode #316)

KQED Life: Thu, Sep 28, 2017 -- 11:00 AM

Chef Keller makes two, French-style fruit tarts, starting with a home-style, quick pear tart. Then it is renowned classic, the Tarte aux Fruits just like the ones found in bakeries throughout France. Recipes: Poached Pear Tart with Rum-Flavored Almond Cream, Tarte aux Fruits

Romantic Feast (Part 2) (Episode #326)

KQED Plus: Thu, Sep 28, 2017 -- 8:30 AM

Next is the main course on Chef Keller's romantic dinner: a tender, succulent rack of lamb wrapped in a vegetable ragout and served with a mushroom polenta. Dessert is a decadent warm chocolate tart made with a dash of orange liqueur. Recipes: Rack of Lamb Wrapped in Vegetable Ragout, Warm Chocolate Tart

Osso Bucco: Keller Style (Episode #315)

KQED Life: Wed, Sep 27, 2017 -- 11:00 AM

Turning even Italian heads, Chef Keller continues his veal class with a hearty Osso Bucco made With a whole shank and root vegetables for a unique, dramatic and delicious result. Recipes: Osso Bucco, Glazed Vegetable Stew, Apple Tart Tatin

Romantic Feast (Part 1) (Episode #325)

KQED Plus: Wed, Sep 27, 2017 -- 8:30 AM

Chef Keller makes the ultimate romantic dinner, starting with parsnip blinis, thin delicate pancakes topped with sour cream and caviar. Then it's a stunning version of lobster thermidor with a silky, creamy filling of lobster and vegetables. Recipes: Parsnip Blini, Lobster Thermidor

Veal for a Special Occasion (Episode #314)

KQED Life: Tue, Sep 26, 2017 -- 11:00 AM

Most French chefs love veal for its tender texture and delicate flavor, and Chef Keller is no exception. Today he's making a veal loin and stuffing it with pancetta, sweetbreads and pistachios. Dessert is a rich espresso drowned in ice cream. Recipes: Veal Loin Stuffed with Pancetta, Pistachios and Sweetbreads, Affogato

Sandwiches from Master Chefs (Part 2) (Episode #324)

KQED Plus: Tue, Sep 26, 2017 -- 8:30 AM

Today's show includes more great sandwiches from Chef Keller's master chef friends. First Rick Moonen makes a scrumptious sloppy joe with catfish and his own, very special barbecue sauce. Then star chef Shawn McClain takes burgers to a new level by combining Wagyu beef, short rib meat, goat cheese, and an artichoke-ham relish. Recipes: Rick Moonen's Catfish Sloppy Joe, Shawn McClain's Mediterranean Burger

Fruit Tarts (Episode #313)

KQED Life: Mon, Sep 25, 2017 -- 11:00 AM

Chef Keller makes two, French-style fruit tarts, starting with an easy-to-make pear tart similar to the ones made by home cooks. He then makes a stunning Tartes Aux Fruites, the renowned classic found in bakeries throughout France. Recipes: Poached Pear Tart with Rum-Flavored Almond Cream; Tartes aux Fruites Recipes.

Sandwiches from Master Chefs (Part 1) (Episode #323)

KQED Plus: Mon, Sep 25, 2017 -- 8:30 AM

Chef Keller asks his chef friends to create their favorite sandwiches. Chef Vincent Poussel of the famed Auerole restaurant in Las Vegas makes an unforgettable ham and cheese with home-cured ham on kalamata olive bread. Two-star Michelin Chef Julian Serrano uses chorizo and saffron aioli to spice up an egg sandwich. Recipes: Home-Cured Ham and Cheese on Kalamata Olive Bread, Fried-Egg Sandwich with Chorizo, Padron Peppers and Saffron Aioli

Coq Au Vin (Episode #319)

KQED Plus: Sun, Sep 24, 2017 -- 8:30 AM

From Chef Keller's classic repertoire comes Coq au Vin, the signature dish of many French bistros which is braised in rich red wine along with mushrooms and onions. Dessert is another classic: a Mille-feuille (Napoleon) layered with pastry cream, berries, and some delicate puff pastry. Recipes: Coq au Vin, Mille-feuille (Napoleon)

Summer Cooking (Episode #410H)

KQED 9: Sat, Sep 23, 2017 -- 2:30 PM

Chef Keller has some great ideas for light, summer cooking starting with Ancholade, the classic Provencal dip made with anchovies and garlic and served with raw vegetables. The main dish is a meaty and moist swordfish made with a delicious carrot sauce. Recipes: Anchoiade with Crudite Platter; Pepper-Flecked, Slow-Roasted Hawaiian Swordfish with a Cardamon-Carrot Coulis.

Halibut Two Ways (Episode #312)

KQED Life: Fri, Sep 22, 2017 -- 11:00 AM

Chefs love halibut for its versatility and hearty texture. Today, Chef Keller makes it two ways - one with red wine and one with white. Recipes: Grilled Halibut in Barigoule (Artichoke Wine Broth); Red Wine Braised Halibut on a Bed of Endives and Mushrooms.

Demystifying Duck Confit (Episode #322)

KQED Plus: Fri, Sep 22, 2017 -- 8:30 AM

Many people love eating duck confit with its super succulent texture and flavor, but never tried to make it. Chef Keller shows us how to make it step-by-step at home and then uses the meat to create a beautiful terrine. Recipes: Duck Confit, Duck and Pork Terrine with Pistachios

Beef Wellington (Episode #311)

KQED Life: Thu, Sep 21, 2017 -- 11:00 AM

Chef Keller prepares his favorite holiday dinner main course: Beef Wellington, a French classic that never goes out of style along with a delicious and colorful vegetable stew. Recipes: Beef Wellington; Sauteed Vegetables with String Beans and Shiitakes.

Burgers from a Master (Episode #321)

KQED Plus: Thu, Sep 21, 2017 -- 8:30 AM

It's two special burgers from the Burger Bar, including a unique slider pairing buffalo meat and some succulent crab followed by a BLT burger made with turkey meat and topped with a spicy aioli. Recipes: Buffalo Surf and Turf Slider, BLT Turkey Burger

Treasures of Provence: Eggplant & Tomatoes (Episode #310)

KQED Life: Wed, Sep 20, 2017 -- 11:00 AM

Inspired by the cooking of Provence, Chef Keller creates some fabulous dishes with the classic combination of eggplant and tomatoes, including a show-stopping stack. Recipes: Poor Man's Caviar; Eggplant, Pepper & Goat Cheese Stack.

Fleur Tastings (Episode #320)

KQED Plus: Wed, Sep 20, 2017 -- 8:30 AM

Chef Keller shows how to pack lots of punch and great flavors into small plates with three popular dishes from his restaurant, Fleur. Recipes: Tuna Tacos Slow-Cooked Smoky Baby Ribs, Beef Tartare

Signature Burgers (Episode #309)

KQED Life: Tue, Sep 19, 2017 -- 11:00 AM

Today's menu comes from The Burger Bar and includes Chef Keller's signature Buffalo Burger with his secret recipe for a very special red wine sauce. On the side is a recipe for some crunchy, juicy homemade onion rings. Recipes: Buffalo Burger; Beer-Battered Onion Rings with Spicy Aioli.

Coq Au Vin (Episode #319)

KQED Plus: Tue, Sep 19, 2017 -- 8:30 AM

From Chef Keller's classic repertoire comes Coq au Vin, the signature dish of many French bistros which is braised in rich red wine along with mushrooms and onions. Dessert is another classic: a Mille-feuille (Napoleon) layered with pastry cream, berries, and some delicate puff pastry. Recipes: Coq au Vin, Mille-feuille (Napoleon)

Small Bites, Big Flavors (Episode #308)

KQED Life: Mon, Sep 18, 2017 -- 11:00 AM

Chef Keller recreates two of the most popular dishes from his Fleur restaurant in Las Vegas, including an innovative way of cooking steak on hot rocks. Recipes: Crab & Avocado Sphere with Watermelon Gazpacho; Grilled Skirt Steak with Chimmichurri Sauce.

Stack It with Style (Episode #318)

KQED Plus: Mon, Sep 18, 2017 -- 8:30 AM

On today's show, Chef Keller shows how to add great pizzazz to food presentations by creating Beautiful stacks. First, he's pairing corn pancakes with two different kinds of salmon plus a dab of caviar. His second stack includes crab, avocado and tomato. Recipes: Corn Pancakes and Seafood Stacks, Avocado, Crab, and Tomato Stacks

Veal for a Special Occasion (Episode #314)

KQED Plus: Sun, Sep 17, 2017 -- 8:30 AM

Most French chefs love veal for its tender texture and delicate flavor, and Chef Keller is no exception. Today he's making a veal loin and stuffing it with pancetta, sweetbreads and pistachios. Dessert is a rich espresso drowned in ice cream. Recipes: Veal Loin Stuffed with Pancetta, Pistachios and Sweetbreads, Affogato

Tomahawk Steak (Episode #409H)

KQED 9: Sat, Sep 16, 2017 -- 2:30 PM

Chef Keller shows how to bring culinary drama to the table with a tomahawk steak, a succulent, bone-in, oversized rib eye, perfect for sharing and served with an authentic Bearnaise sauce. For a side, he prepares a Pommes Byron, a relatively unknown, but sinfully delicious and rich French potato treat. Recipes: Tomahawk Steak with Bearnaise sauce; Pommes Byron.

Seafood Sliders (Episode #307)

KQED Life: Fri, Sep 15, 2017 -- 11:00 AM

With sliders all the rage these days, Chef Keller moves outside the slider beef box and creates 3 fabulous and unique sliders that are perfect for entertaining. Recipes: Double Salmon Slider with Mustard-Dill Sauce; Scallop Sliders with Bacon and Grilled Tomatoes; Chicken Slider with Red Pepper Piperade.

Vegetarian Favorites (Episode #317)

KQED Plus: Fri, Sep 15, 2017 -- 8:30 AM

It's a vegetarian feast, starting with a classic French potato pie filled with shallots, swiss cheese and a hearty dose of fresh herbs. Then it's a dessert that is both healthy and decadent. Recipes: Alsatian Potato Pie, Chocolate Quinoa Mousse

Beef Bourguignon (Episode #306)

KQED Life: Thu, Sep 14, 2017 -- 11:00 AM

Thanks to Julia Childs, Beef Bourguignon is probably the most famous French dish in the world. Chef Keller adds some terrific twists to this well-loved dish, and then creates a unique variation. Recipes: Hubert Keller's Beef Bourguignon.

French-Style Fruit Tarts (Episode #316)

KQED Plus: Thu, Sep 14, 2017 -- 8:30 AM

Chef Keller makes two, French-style fruit tarts, starting with a home-style, quick pear tart. Then it is renowned classic, the Tarte aux Fruits just like the ones found in bakeries throughout France. Recipes: Poached Pear Tart with Rum-Flavored Almond Cream, Tarte aux Fruits

Ceviche Around The World (Episode #305)

KQED Life: Wed, Sep 13, 2017 -- 11:00 AM

Spice up any party with refreshing, healthy and easy-to-prepare ceviche, marinated seafood salads that originated in South America. Using 3 different fishes and flavor combinations, Chef Keller creates a mouth-watering assortment. Recipes: Asian-Flavored Tuna Ceviche; Japanese Ceviche with Halibut; Spanish-Flavored Salmon Ceviche.

Osso Bucco: Keller Style (Episode #315)

KQED Plus: Wed, Sep 13, 2017 -- 8:30 AM

Turning even Italian heads, Chef Keller continues his veal class with a hearty Osso Bucco made With a whole shank and root vegetables for a unique, dramatic and delicious result. Recipes: Osso Bucco, Glazed Vegetable Stew, Apple Tart Tatin

Easy Frozen Desserts (Episode #304)

KQED Life: Tue, Sep 12, 2017 -- 11:00 AM

Two great frozen desserts are on the menu today including a delicious chocolate sorbet and a fruity, raspberry frozen yogurt. Recipes: Chocolate Sorbet in White Chocolate Cups; Raspberry Frozen Yogurt.

Veal for a Special Occasion (Episode #314)

KQED Plus: Tue, Sep 12, 2017 -- 8:30 AM

Most French chefs love veal for its tender texture and delicate flavor, and Chef Keller is no exception. Today he's making a veal loin and stuffing it with pancetta, sweetbreads and pistachios. Dessert is a rich espresso drowned in ice cream. Recipes: Veal Loin Stuffed with Pancetta, Pistachios and Sweetbreads, Affogato

Brioche Made Easy (Episode #303)

KQED Life: Mon, Sep 11, 2017 -- 11:00 AM

Chef Keller demonstrates why pastry chefs revere brioche, with its buttery taste and flaky texture. After showing a basic recipe for this French classic, he creates two mouth-watering variations. Recipes: Basic Brioche Dough; Brioche with Garlic Saucisson; Brioche Buns with Walnuts, Bacon and Onions.

Fruit Tarts (Episode #313)

KQED Plus: Mon, Sep 11, 2017 -- 8:30 AM

Chef Keller makes two, French-style fruit tarts, starting with an easy-to-make pear tart similar to the ones made by home cooks. He then makes a stunning Tartes Aux Fruites, the renowned classic found in bakeries throughout France. Recipes: Poached Pear Tart with Rum-Flavored Almond Cream; Tartes aux Fruites Recipes.

Signature Burgers (Episode #309)

KQED Plus: Sun, Sep 10, 2017 -- 8:30 AM

Today's menu comes from The Burger Bar and includes Chef Keller's signature Buffalo Burger with his secret recipe for a very special red wine sauce. On the side is a recipe for some crunchy, juicy homemade onion rings. Recipes: Buffalo Burger; Beer-Battered Onion Rings with Spicy Aioli.

Cooking with Squab (Episode #408H)

KQED 9: Sat, Sep 9, 2017 -- 2:30 PM

For the adventurous cook, squab is dark and richly flavored, while also tender and delicate to eat. Chef Keller makes squab with a savory veal filling and aromatic sauce. Dessert is a heavenly tartlet, perfumed with orange and lavender. Recipes: Marinated Squab Breasts en Crepinettes with Juniper and Red Wine Sauce; Orange Tartlets with Lavender Meringue.

Salads The French Way (Episode #302)

KQED Life: Fri, Sep 8, 2017 -- 11:00 AM

Chef Keller creates the kind of wonderful and enticing salads you will find in bistros and brasseries throughout France. Recipes: Mixed Green Salad with Pear, Almonds and Cheese Filled Baked Potato; Spinach Salad with Poached Egg and Polenta Croutons.

Halibut Two Ways (Episode #312)

KQED Plus: Fri, Sep 8, 2017 -- 8:30 AM

Chefs love halibut for its versatility and hearty texture. Today, Chef Keller makes it two ways - one with red wine and one with white. Recipes: Grilled Halibut in Barigoule (Artichoke Wine Broth); Red Wine Braised Halibut on a Bed of Endives and Mushrooms.

Seafood Savvy (Episode #301)

KQED Life: Thu, Sep 7, 2017 -- 11:00 AM

Chef Keller makes three innovative and easy-to-prepare seafood recipes including mussels bathed in a creamy, white wine sauce and an unusual ceviche that's packed with punch. Recipes: Mussels in Basil White Wine Sauce; Rock Shrimp Burger; Peruvian Ceviche.

Beef Wellington (Episode #311)

KQED Plus: Thu, Sep 7, 2017 -- 8:30 AM

Chef Keller prepares his favorite holiday dinner main course: Beef Wellington, a French classic that never goes out of style along with a delicious and colorful vegetable stew. Recipes: Beef Wellington; Sauteed Vegetables with String Beans and Shiitakes.

Verrine (Episode #225)

KQED Life: Wed, Sep 6, 2017 -- 11:00 AM

Chef Keller presents the current culinary rage in France called verrine, or serving foods in different shaped glasses. It's both practical and beautiful, allowing guests to easily carry their food at a gathering. He's making everything from salad to dessert and serving them up in some pretty spectacular presentations. Recipes: Pasta Salad with Pear, Mache Tomato-Zucchini Verrine; Croque Monsieur; Mascarpone-Pineapple Parfait; Chocolate Verrine for a Crowd.

Treasures of Provence: Eggplant & Tomatoes (Episode #310)

KQED Plus: Wed, Sep 6, 2017 -- 8:30 AM

Inspired by the cooking of Provence, Chef Keller creates some fabulous dishes with the classic combination of eggplant and tomatoes, including a show-stopping stack. Recipes: Poor Man's Caviar; Eggplant, Pepper & Goat Cheese Stack.

Pepper It Up (Episode #224)

KQED Life: Tue, Sep 5, 2017 -- 11:00 AM

There's a great variety of peppercorns available today: red, pink, green, white, black, just to name a few. Chef Keller deciphers the different varieties and uses them to create new dimensions of flavors in some unforgettable dishes. Recipes: Peppered Salmon Roulade; Steak au Poivre with Mathurini Sauce; Peppered Burger.

Signature Burgers (Episode #309)

KQED Plus: Tue, Sep 5, 2017 -- 8:30 AM

Today's menu comes from The Burger Bar and includes Chef Keller's signature Buffalo Burger with his secret recipe for a very special red wine sauce. On the side is a recipe for some crunchy, juicy homemade onion rings. Recipes: Buffalo Burger; Beer-Battered Onion Rings with Spicy Aioli.

Home-Smoking Made Easy (Episode #223)

KQED Life: Mon, Sep 4, 2017 -- 11:00 AM

After showing the professional restaurant smoker used in his restaurants, Chef Keller goes on to demonstrate how home cooks can easily smoke foods at home with an inexpensive smoking pan. The results are wonderfully juicy foods laced with the irresistible flavor of smoke. Recipes: Smoked Trout; Smoked Trout Salad; Smoked Cornish Game Hens.

Small Bites, Big Flavors (Episode #308)

KQED Plus: Mon, Sep 4, 2017 -- 8:30 AM

Chef Keller recreates two of the most popular dishes from his Fleur restaurant in Las Vegas, including an innovative way of cooking steak on hot rocks. Recipes: Crab & Avocado Sphere with Watermelon Gazpacho; Grilled Skirt Steak with Chimmichurri Sauce.

Remembering Paul Haeberlin (Episode #407H)

KQED 9: Sat, Sep 2, 2017 -- 2:30 PM

Chef Keller takes us back to his days as an apprentice with one of France's greatest chefs, Paul Haeberlin of L'Auberge de L'Ill. He recreates a Haeberlin signature dish, the Salmon Souffle which is surprisingly easy to make at home. Recipes: Classic Salmon "Souffle"; Lamb in Hay; Winter Vegetable Ragout.

Simply Shrimp (Episode #222)

KQED Life: Fri, Sep 1, 2017 -- 11:00 AM

Chef Keller teaches shrimp basics by demonstrating a rub, a stock, a sauce, and a great technique for wrapping shrimp in zucchini. The second recipe is a refreshingly unique ceviche with a twist that includes both shrimp and salmon. Recipes: Zucchini Wrapped Barbecued Shrimp; Shrimp and Salmon Ceviche.

Seafood Sliders (Episode #307)

KQED Plus: Fri, Sep 1, 2017 -- 8:30 AM

With sliders all the rage these days, Chef Keller moves outside the slider beef box and creates 3 fabulous and unique sliders that are perfect for entertaining. Recipes: Double Salmon Slider with Mustard-Dill Sauce; Scallop Sliders with Bacon and Grilled Tomatoes; Chicken Slider with Red Pepper Piperade.

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