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In Julia's Kitchen with Master Chefs Previous Broadcasts

Jimmy Sneed (Episode #128)

KQED Life: Thu, Dec 14, 2017 -- 11:30 AM

Jimmy Sneed creates a stuffed turkey leg, using shitake mushrooms and Virginia smoked ham in the stuffing. Chef Sneed demonstrates how to debone the turkey. As an accompaniment, he prepares grits and asparagus.

Joachim Splichal (Episode #126)

KQED Life: Wed, Dec 13, 2017 -- 5:00 PM

Joachim Splichal creates braised lamb shank on barley risotto. He recommends lightly flouring the lamb shanks so that they will brown easier and also help thicken the sauce.

Lynne Rossetto Kasper and Roberto Donna (Episode #127)

KQED Life: Wed, Dec 13, 2017 -- 11:30 AM

Lynne Rossetto Kasper, an expert on Italian foods, creates a Sunday night pasta with balsamic vinegar, cooking the garlic very slowly until it's sweet and mellow. Chef Roberto Donna creates homemade pasta with pesto sauce with a chestnut flour and demonstrates how to hand-roll each piece.

Julian Serrano (Episode #125)

KQED Life: Tue, Dec 12, 2017 -- 5:00 PM

Julian Serrano creates a lobster and chicken paella for a main course and creme fraiche ice cream with almond roasted figs and honey lime peaches for dessert. When making the paella, Serrano uses a paellero -- a shallow, wide pan -- to make the paella.

Mark Militello (Episode #124)

KQED Life: Mon, Dec 11, 2017 -- 5:00 PM

Chef Mark Militello creates a hearts of palm salad to complement his Jamaican-style yellowtail red snapper. He uses hot peppers in his salad and recommends coating your fingers with oil to protect from the heat. Militello also offers other tips, such as scoring the fish to prevent it from curling up and shrinking, and flipping the fish away from oneself when frying so that the oil or butter doesn't splash back.

Joachim Splichal (Episode #126)

KQED Life: Fri, Dec 8, 2017 -- 11:30 AM

Joachim Splichal creates braised lamb shank on barley risotto. He recommends lightly flouring the lamb shanks so that they will brown easier and also help thicken the sauce.

Julian Serrano (Episode #125)

KQED Life: Thu, Dec 7, 2017 -- 11:30 AM

Julian Serrano creates a lobster and chicken paella for a main course and creme fraiche ice cream with almond roasted figs and honey lime peaches for dessert. When making the paella, Serrano uses a paellero -- a shallow, wide pan -- to make the paella.

Alfred Portale (Episode #123)

KQED Life: Wed, Dec 6, 2017 -- 5:00 PM

Alfred Portale creates duck soup with foie gras ravioli and black truffles. He demonstrates how to bone a duck and offers hints for its preparation. Portale also provides a great deal of information about the wild and fresh vegetables he uses in the soup.

Mark Militello (Episode #124)

KQED Life: Wed, Dec 6, 2017 -- 11:30 AM

Chef Mark Militello creates a hearts of palm salad to complement his Jamaican-style yellowtail red snapper. He uses hot peppers in his salad and recommends coating your fingers with oil to protect from the heat. Militello also offers other tips, such as scoring the fish to prevent it from curling up and shrinking, and flipping the fish away from oneself when frying so that the oil or butter doesn't splash back.

Jacques Torres (Episode #122)

KQED Life: Tue, Dec 5, 2017 -- 5:00 PM

Jacques Torres creates a chocolate presentation with pralines. First he demonstrates his technique for tempering dark and white chocolate. Then, once the chocolates have been melted, Torres applies the melted chocolate to florist-style plastic wrap, bubble wrap and molds. When the chocolate sets, he cuts and designs the chocolate in an artistic presentation; then he creates non-brittle pralines using a wide assortment of nuts.

Monique Barbeau (Episode #121)

KQED Life: Mon, Dec 4, 2017 -- 5:00 PM

Chef Monique Barbeau prepares tequila cured gravlax with savory dill pancakes. Using fresh salmon (with skin), she cures the fish in tequila and spices, and then makes a creme fraiche with tomatoes to use as a sauce over the gravlax. Next she prepares dill pancakes without eggs. Finally, Barbeau puts all the elements together to form a small sandwich that's topped with fried capers.

Alfred Portale (Episode #123)

KQED Life: Fri, Dec 1, 2017 -- 11:30 AM

Alfred Portale creates duck soup with foie gras ravioli and black truffles. He demonstrates how to bone a duck and offers hints for its preparation. Portale also provides a great deal of information about the wild and fresh vegetables he uses in the soup.

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TV Technical Issues

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    • Audio Issue KQED DT 9.1 /25.1

      UPDATE: Audio has been restored, please report any issues! We are working to resolve a technical issue which has affected the Over The Air audio Thank you for your patience while we resolve the issue!

    • KQED will no longer broadcast the KQEH signal from Monument Peak Tower effective 1/5/2018

      KQED will be removing its over-the-air television signal from the Monument Peak Tower in the San Jose area on January 5, 2018 (Note: this maintenance was previously scheduled for December 15, 2017). KQED will now broadcast our full suite of channels (KQED 9, KQED Plus, KQED World and PBS Kids) on Channel 9 and 54 […]

    • KQED LIFE OFF AIR Friday, December 15

      KQED will no longer offer the KQED Life channel beginning Friday, December 15. Several of the most popular exercise, cooking and lifestyle programs exclusive to KQED Life will now be scheduled on KQED Plus and KQED 9, where they can be experienced by more viewers. View/Download Schedule

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