Donate

In Julia's Kitchen with Master Chefs Previous Broadcasts

Jacques Torres (Episode #122)

KQED Life: Thu, Nov 30, 2017 -- 11:30 AM

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.

Michael Lomonaco (Episode #120)

KQED Life: Wed, Nov 29, 2017 -- 5:00 PM

Chef Michael Lomonaco marinates quail and venison, then creates boar bacon and rabbit sausage to form a mixed game grill. Using indirect heating with the coals on one side, Lomonaco cooks these dishes together outside on the grill. Back in the kitchen, he creates a berry relish and home-fried potatoes.

Monique Barbeau (Episode #121)

KQED Life: Wed, Nov 29, 2017 -- 11:30 AM

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.

Carol Field (Episode #119)

KQED Life: Tue, Nov 28, 2017 -- 5:00 PM

Author, teacher and baker Carol Field prepares grissini (bread sticks) and rustic country bread with which she makes bruschetta. Field offers a number of tips and hints, such as using wet hands when dealing with wet dough.

Johanne Killeen and George Germon (Episode #118)

KQED Life: Mon, Nov 27, 2017 -- 5:00 PM

Husband and wife George Germon and Johanne Killeen, originally trained as artists, taught themselves how to cook. They create a triple citrus meringue tart, stressing the importance of keeping all the crust ingredients cold when using a food processor.

Michael Lomonaco (Episode #120)

KQED Life: Fri, Nov 24, 2017 -- 11:30 AM

Chef Michael Lomonaco marinates quail and venison, then creates boar bacon and rabbit sausage to form a mixed game grill. Using indirect heating with the coals on one side, Lomonaco cooks these dishes together outside on the grill. Back in the kitchen, he creates a berry relish and home-fried potatoes.

Carol Field (Episode #119)

KQED Life: Thu, Nov 23, 2017 -- 11:30 AM

Author, teacher and baker Carol Field prepares grissini (bread sticks) and rustic country bread with which she makes bruschetta. Field offers a number of tips and hints, such as using wet hands when dealing with wet dough.

Reed Hearon (Episode #117)

KQED Life: Wed, Nov 22, 2017 -- 5:00 PM

Reed Hearon prepares frito misto with aioli. He provides cooking hints and recommendations, and demonstrates how to make iron-skillet mussels and salt-encrusted cod.

Johanne Killeen and George Germon (Episode #118)

KQED Life: Wed, Nov 22, 2017 -- 11:30 AM

Husband and wife George Germon and Johanne Killeen, originally trained as artists, taught themselves how to cook. They create a triple citrus meringue tart, stressing the importance of keeping all the crust ingredients cold when using a food processor.

Dean Fearing (Episode #116)

KQED Life: Tue, Nov 21, 2017 -- 5:00 PM

Dean Fearing prepares shrimp diablo with caesar salad and corn tamales. He offers advice about working with hot peppers.

Gordon Hamersley (Episode #115)

KQED Life: Mon, Nov 20, 2017 -- 5:00 PM

Gordon Hamersley creates a roast chicken with garlic and lemon. As a side dish, he roasts onions in their skins; for dessert, he prepares warm peach tarts.

Reed Hearon (Episode #117)

KQED Life: Fri, Nov 17, 2017 -- 11:30 AM

Reed Hearon prepares frito misto with aioli. He provides cooking hints and recommendations, and demonstrates how to make iron-skillet mussels and salt-encrusted cod.

Dean Fearing (Episode #116)

KQED Life: Thu, Nov 16, 2017 -- 11:30 AM

Dean Fearing prepares shrimp diablo with caesar salad and corn tamales. He offers advice about working with hot peppers.

Rick Bayless (Episode #114)

KQED Life: Wed, Nov 15, 2017 -- 5:00 PM

Rick Bayless prepares two Mexican dishes: chile-glazed country ribs and a rustic jicama salad. Bayless demonstrates how to deflame onions through blanching, as well as techniques for cooking each dish and presenting the plate.

Gordon Hamersley (Episode #115)

KQED Life: Wed, Nov 15, 2017 -- 11:30 AM

Gordon Hamersley creates a roast chicken with garlic and lemon. As a side dish, he roasts onions in their skins; for dessert, he prepares warm peach tarts.

Jean-Georges Vongerichten (Episode #113)

KQED Life: Tue, Nov 14, 2017 -- 5:00 PM

Jean-Georges Vongerichten creates a three-course Thai meal of crab spring rolls, Thai marinated beef with rice noodles, and marinated fruit with white peppercorn ice cream and candied rose petals. His style of cooking uses very little fat.

Zarela Martinez (Episode #112)

KQED Life: Mon, Nov 13, 2017 -- 5:00 PM

Zarela Martinez creates a Mexican dish, tamales with mole verde, using such authentic ingredients as corn flour, lard, corn husks, herbs and tomatillos. The program closes with Martinez providing the recipe for the margaritas she and Julia sip as the final credits roll.

Rick Bayless (Episode #114)

KQED Life: Fri, Nov 10, 2017 -- 11:30 AM

Rick Bayless prepares two Mexican dishes: chile-glazed country ribs and a rustic jicama salad. Bayless demonstrates how to deflame onions through blanching, as well as techniques for cooking each dish and presenting the plate.

Jean-Georges Vongerichten (Episode #113)

KQED Life: Thu, Nov 9, 2017 -- 11:30 AM

Jean-Georges Vongerichten creates a three-course Thai meal of crab spring rolls, Thai marinated beef with rice noodles, and marinated fruit with white peppercorn ice cream and candied rose petals. His style of cooking uses very little fat.

Jody Adams (Episode #111)

KQED Life: Wed, Nov 8, 2017 -- 5:00 PM

Chef Jody Adams Cambridge, Massachusetts, creates a braised, stuffed breast of veal over a bed of polenta. As she cooks, Adams offers numerous tips for the home cook, including the benefit of using whole garlic in sauces to thicken without fat, and the potential dangers of swallowing bay leaves.

Zarela Martinez (Episode #112)

KQED Life: Wed, Nov 8, 2017 -- 11:30 AM

Zarela Martinez creates a Mexican dish, tamales with mole verde, using such authentic ingredients as corn flour, lard, corn husks, herbs and tomatillos. The program closes with Martinez providing the recipe for the margaritas she and Julia sip as the final credits roll.

Christopher Gross (Episode #110)

KQED Life: Tue, Nov 7, 2017 -- 5:00 PM

Chef Christopher Gross creates alder-smoked loin of beef with red wine and shallot sauce, and a Middle Eastern grain dish -- farecki, paired with harissa. He also shows viewers how to make thin "411" potato chips (so-called because of the ratio of ingredients).

Leah Chase (Episode #109)

KQED Life: Mon, Nov 6, 2017 -- 5:00 PM

Chef Leah Chase cooks up her famous fried chicken, baking-powder biscuits and sweet potato pie on a pecan crust, giving viewers a taste of her New Orleans fare. Chase provides some "no-nonsense" steps for preparing down-home cooking.

Jody Adams (Episode #111)

KQED Life: Fri, Nov 3, 2017 -- 11:30 AM

Chef Jody Adams Cambridge, Massachusetts, creates a braised, stuffed breast of veal over a bed of polenta. As she cooks, Adams offers numerous tips for the home cook, including the benefit of using whole garlic in sauces to thicken without fat, and the potential dangers of swallowing bay leaves.

Christopher Gross (Episode #110)

KQED Life: Thu, Nov 2, 2017 -- 11:30 AM

Chef Christopher Gross creates alder-smoked loin of beef with red wine and shallot sauce, and a Middle Eastern grain dish -- farecki, paired with harissa. He also shows viewers how to make thin "411" potato chips (so-called because of the ratio of ingredients).

Charlie Trotter (Episode #108)

KQED Life: Wed, Nov 1, 2017 -- 5:00 PM

Chef Charlie Trotter prepares one of his innovative main dishes, Seared Scallops With Curried Carrot Broth, and follows this entree with a modern fruit dessert, Warm Peach Soup With a Trio of Sorbets-- blackberry, yogurt, and watermelon.

Leah Chase (Episode #109)

KQED Life: Wed, Nov 1, 2017 -- 11:30 AM

Chef Leah Chase cooks up her famous fried chicken, baking-powder biscuits and sweet potato pie on a pecan crust, giving viewers a taste of her New Orleans fare. Chase provides some "no-nonsense" steps for preparing down-home cooking.

Become a KQED sponsor

TV Technical Issues

TV
    TV
    • Fremont Peak Tower Maintenance

      *UPDATE: The tower crew will work the Fremont peak tower as of 11am, Thursday, Nov 30th. We will need to lower power on KQET, Channel 25, to 25% at 10:30am through 4-5pm. Thank you for your patience!

    • Scheduled Maintenance 8/21-8/25

      Next week, Sutro Tower will be switching most stations to their auxiliary antennas. KQED TV will be at half power on the lower auxiliary antenna, this will affect some of our Over The Air viewers. Maintenance is scheduled on August 21-25 from 9am through 4pm daily. Thank you for your patience!

    • 2/22/17: Fremont Peak tower transmissions, including KQET DT25

      (DT25.1 through 25.3) Recent storms have taken out dozens of trees on Fremont Peak, which in turn have taken down power lines leading to the transmission tower located on the peak. It has been running on generators for several days, and regular trips are scheduled to re-fuel those generators with gas. However, the truck has […]

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

KQED DTV Channels

KQED 9, KQET

KQED 9 / KQET

Channels 9.1, 54.2, 25.1
XFINITY 9 and HD 709
Wave, DirecTV, Dish Network, AT&T U-verse: Channel # may vary, labeled as KQED, or as KQET in the 831 area code.
Outstanding PBS programming, KQED original productions, and more.

All HD programs

KQED Plus, KQET

KQED Plus / KQEH

Channels 54.1, 9.2, 25.2
XFINITY 10 and HD 710
Wave, DirecTV, Dish Network, AT&T U-verse: Channel # may vary, labeled as KQEH
KQED Plus, formerly KTEH.
Unique programs including the best British dramas, mysteries, and comedies.

PBS Kids

PBS Kids

(starts Jan 16, 2017)
Channel
54.4, 25.3
XFINITY 192
Wave: Channel # may vary.
Quality children's programming. Live streaming 24/7 at pbskids.org.

KQED Life

KQED Life

Channel 54.3
XFINITY 189
Wave: Channel # may vary.
Best of arts, food, gardening, how-to, and travel.

KQED World

KQED World

Channel 9.3, 54.5
XFINITY 190
Wave: Channel # may vary.
Best of non-fiction programs including public affairs, local and world events, nature, history, and science.