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Sandwiches from Master Chefs (Part 2) (#324) Duration: 28:03 STEREO TVG

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

Upcoming Broadcasts:

  • KQED Plus: Tue, Sep 26, 2017 -- 8:30am
  • KQED Plus: Sun, Oct 1, 2017 -- 8:30am Remind me
  • KQED Life: Tue, Oct 10, 2017 -- 11:00am Remind me

Veal for a Special Occasion (#314) Duration: 28:18 STEREO TVG

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

Upcoming Broadcasts:

  • KQED Life: Tue, Sep 26, 2017 -- 11:00am

Romantic Feast (Part 1) (#325) Duration: 28:09 STEREO TVG

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

Upcoming Broadcasts:

  • KQED Plus: Wed, Sep 27, 2017 -- 8:30am Remind me
  • KQED Life: Wed, Oct 11, 2017 -- 11:00am Remind me

Osso Bucco: Keller Style (#315) Duration: 28:41 STEREO TVG

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

Upcoming Broadcasts:

  • KQED Life: Wed, Sep 27, 2017 -- 11:00am Remind me

Romantic Feast (Part 2) (#326) Duration: 28:27 STEREO TVG

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

Upcoming Broadcasts:

  • KQED Plus: Thu, Sep 28, 2017 -- 8:30am Remind me
  • KQED Life: Thu, Oct 12, 2017 -- 11:00am Remind me

French-Style Fruit Tarts (#316) Duration: 28:46 STEREO TVG

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

Upcoming Broadcasts:

  • KQED Life: Thu, Sep 28, 2017 -- 11:00am Remind me

A French Feast (#501H) Duration: 28:41 STEREO TVG

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.

Upcoming Broadcasts:

  • KQED Plus: Fri, Sep 29, 2017 -- 8:30am Remind me
  • KQED Life: Fri, Oct 13, 2017 -- 11:00am Remind me

Vegetarian Favorites (#317) Duration: 28:45 STEREO TVG

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

Upcoming Broadcasts:

  • KQED Life: Fri, Sep 29, 2017 -- 11:00am Remind me

Burrata Cheese: The New Favorite (#411H) Duration: 28:00 STEREO TVG

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.

Upcoming Broadcasts:

  • KQED 9: Sat, Sep 30, 2017 -- 2:30pm Remind me

Seafood Extravaganza (#502H) Duration: 26:00 STEREO TVG

Chef Keller demystifies the secrets of cooking octopus to get tender, delicious results. Then it's healthy all around with poached salt cod and an egg-free mayonnaise made with oysters. Grilled Octopus in Oregano Vinaigrette with Orecchiette Pasta and Nudja, Poached Salt Cod with Oyster Mayonnaise and Roasted Cauliflower & Instant Raspberry Sorbet.

Upcoming Broadcasts:

  • KQED Plus: Mon, Oct 2, 2017 -- 8:30am Remind me
  • KQED Life: Mon, Oct 16, 2017 -- 11:00am Remind me

Stack It with Style (#318) Duration: 27:38 STEREO TVG

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

Upcoming Broadcasts:

  • KQED Life: Mon, Oct 2, 2017 -- 11:00am Remind me

Gluten-Free Favorites (#503H) Duration: 27:00 STEREO TVG

Chef Keller has the secret for keeping your gluten-free friends happy with three great recipes. He stuffs mini peppers with a delicious quinoa salad, followed by a chia seed wrap abundantly stuffed with vegetarian goodies. The finale is a kale and spinach smoothie that has unexpected benefits. Quinoa Stuffed Mini Peppers, Chia Veggie Wrap with Hummus, Zucchini, Tomatoes, Kale & Pepper, & Hangover Detox Smoothie.

Upcoming Broadcasts:

  • KQED Plus: Tue, Oct 3, 2017 -- 8:30am Remind me
  • KQED Plus: Sun, Oct 8, 2017 -- 8:30am Remind me
  • KQED Life: Tue, Oct 17, 2017 -- 11:00am Remind me

Coq Au Vin (#319) Duration: 28:36 STEREO TVG

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)

Upcoming Broadcasts:

  • KQED Life: Tue, Oct 3, 2017 -- 11:00am Remind me

Fun in the Kitchen (#504H) Duration: 28:59 STEREO TVG

Using fun and creative presentations, Chef Keller shows how to make recipes that will dazzle both the eyes and taste buds. He prepares Moroccan-spiced lamb lollipops served with a spicy homemade ketchup and tzatziki sauce. Then it's a delicate vol-au-vent or puff pastry shell filled with luscious escargots bathed in wine and garlic butter. Morrocan-Spiced Lamb Lollipops with Spicy Ketchup and Tzatziki Sauce, Escargot in Puff Pastry Shells, & Champagne Cocktail with Margarita Sorbet.

Upcoming Broadcasts:

  • KQED Plus: Wed, Oct 4, 2017 -- 8:30am Remind me
  • KQED Life: Wed, Oct 18, 2017 -- 11:00am Remind me

Fleur Tastings (#320) Duration: 28:02 STEREO TVG

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

Upcoming Broadcasts:

  • KQED Life: Wed, Oct 4, 2017 -- 11:00am Remind me

Healthy and Delicious, Part 1 (#505H) Duration: 28:29 STEREO TVG

After a basic lesson in grilling vegetables, Chef Keller makes a creamy avocado hollandaise without butter or eggs. He then makes a delicious zucchini hors d'oeuvres stuffed with parmesan and arugula. Grilled Vegetables with Avocado Hollandaise, & Zucchini Carpaccio Rolls with Arugula and Parmesan.

Upcoming Broadcasts:

  • KQED Plus: Thu, Oct 5, 2017 -- 8:30am Remind me
  • KQED Life: Thu, Oct 19, 2017 -- 11:00am Remind me

Burgers from a Master (#321) Duration: 25:54 STEREO TVG

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

Upcoming Broadcasts:

  • KQED Life: Thu, Oct 5, 2017 -- 11:00am Remind me

Healthy and Delicious, Part 2 (#506H) Duration: 25:32 STEREO TVG

Chef Keller continues his healthy cooking lesson with a warm arugula, faro and mushroom salad with a white balsamic dressing. Then he serves grilled prawns with a salad of artichokes, fennel and fava beans. Arugula Salad with Faro & Mushrooms in a White Balsamic Vinaigrette, & Grilled Shrimp with Artichoke & Fennel Salad.

Upcoming Broadcasts:

  • KQED Plus: Fri, Oct 6, 2017 -- 8:30am Remind me
  • KQED Life: Fri, Oct 20, 2017 -- 11:00am Remind me

Demystifying Duck Confit (#322) Duration: 27:30 STEREO TVG

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

Upcoming Broadcasts:

  • KQED Life: Fri, Oct 6, 2017 -- 11:00am Remind me

Great Soups (#412H) Duration: 26:46 STEREO TVG

With a silky texture, irresistible fragrance, and unbeatable taste, Chef Keller's Onion Veloute Soup has been a star attraction on the menu at his restaurant Fleur since it opened and for good reason. He also makes another winning soup with roasted corn. Recipes: Onion Veloute Soup; Roasted Corn Soup.

Upcoming Broadcasts:

  • KQED 9: Sat, Oct 7, 2017 -- 2:30pm Remind me

Romance at the Table (#507H) Duration: 28:30 STEREO TVG

Chef Keller shows how to whip up a romantic dinner for that special someone. He starts with a rich tasting beef tartare that has some surprise ingredients. After demonstrating a fool-proof method for cooking lobster, he transforms it into lobster thermidor. Beef Tartare Tacos with Kusshi Oysters, Lobster Thermidor with Sauteed Green Beans, & Strawberry Milkshake.

Upcoming Broadcasts:

  • KQED Plus: Mon, Oct 9, 2017 -- 8:30am Remind me
  • KQED Life: Mon, Oct 23, 2017 -- 11:00am Remind me

Sandwiches from Master Chefs (Part 1) (#323) Duration: 25:08 STEREO TVG

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

Upcoming Broadcasts:

  • KQED Life: Mon, Oct 9, 2017 -- 11:00am Remind me

Entertaining for a Crowd (#508H) Duration: 27:14 STEREO TVG

Chef Keller is making pork rillette, a delicious pate or meat spread found in nearly every French home. The second recipe is a unique lasagna made with tender, succulent short rib meat. For dessert, he is showing a way to make meringue in minutes. Pork Rillette, Braised Short Rib Lasagna, & Floating Island Meringues with Creme Anglaise.

Upcoming Broadcasts:

  • KQED Plus: Tue, Oct 10, 2017 -- 8:30am Remind me
  • KQED Life: Tue, Oct 24, 2017 -- 11:00am Remind me

Black-Tie Dining (#509H) Duration: 29:00 STEREO TVG

Chef Keller has the perfect menu for an upscale dinner party. He starts with seared scallops served on a luscious slice of pork belly surrounded by beluga lentils. The main course is roast Cornish game hen with a stuffing of Swiss chard and pine nuts. Seared Scallops on Pork Belly with Beluga Lentils, Roast Cornish Game Hen Stuffed with Swiss Chard in a Red Wine Thyme Sauce, & Macaroons with Rocky Road Beer Ice Cream.

Upcoming Broadcasts:

  • KQED Plus: Wed, Oct 11, 2017 -- 8:30am Remind me
  • KQED Life: Wed, Oct 25, 2017 -- 11:00am Remind me

A Brazilian Feast (#510H) Duration: 29:00 STEREO TVG

Like the people who live there, the food of Brazil is full of soul, warmth and deliciousness. Chef Keller demonstrates their national dish, Feijoada, a stew made with black beans and meats. The second recipe is a deep-flavored fish stew called Moqueca, cooked in a fragrant, rich coconut broth. Feijoada, Moqueca, & Passion Fruit Caipirinha.

Upcoming Broadcasts:

  • KQED Plus: Thu, Oct 12, 2017 -- 8:30am Remind me
  • KQED Life: Thu, Oct 26, 2017 -- 11:00am Remind me

One-Pot Favorites (#511H) Duration: 28:45 STEREO TVG

Chef Keller makes an Alsatian favorite, choucroute or sauerkraut served with an array of seafood. Then he heads to the South for a deep, richly-flavored gumbo made with an assortment of great sausage and chicken. Seafood Medley with Choucroute, & Chef Keller's Gumbo.

Upcoming Broadcasts:

  • KQED Plus: Fri, Oct 13, 2017 -- 8:30am Remind me
  • KQED Life: Fri, Oct 27, 2017 -- 11:00am Remind me

Pool Party Feast (#512H) Duration: 28:08 STEREO TVG

Chef Keller demonstrates pool party favorites, starting with a refreshing melon gazpacho served with a duck prosciutto bruschetta. Then he makes his signature buffalo sliders with brie cheese. He shows step-by-step how to build the perfect charcuterie board with an assortment of sausages, pates, salami, and just the right accompaniments. Melon Gazpacho with Duck Proscuitto Bruschetta, Buffalo Sliders with Brie & Arugula, & Charcuterie Platter.

Upcoming Broadcasts:

  • KQED Plus: Mon, Oct 16, 2017 -- 8:30am Remind me
  • KQED Life: Mon, Oct 30, 2017 -- 11:00am Remind me

Hawaiian Island Lunch (#513H) Duration: 28:52 STEREO TVG

A fan of Hawaiian cuisine, Chef Keller prepares a tasty island lunch. First it's a grilled octopus salad with hearts of palm, sea beans and a chipotle aioli. Then he makes the popular musubi sandwich with sushi rice, nori seaweed, and pork belly. Dessert is a roasted pineapple, infused with vanilla beans and soaked in a rum brown sugar syrup. Grilled Octopus Salad with Hearts of Palm, Hawaiian Musubi Sandwich, & Roasted Pineapple with Vanilla and Rum.

Upcoming Broadcasts:

  • KQED Plus: Tue, Oct 17, 2017 -- 8:30am Remind me
  • KQED Plus: Sun, Oct 22, 2017 -- 8:30am Remind me
  • KQED Life: Tue, Oct 31, 2017 -- 11:00am Remind me

Beer Makes It Better (#514H) Duration: 25:26 STEREO TVG

Chef Keller shows how beer can add richness and great flavor to many dishes. Using apricot beer, he marinates yellowtail for a luscious sashimi treat. Then he makes an unforgettable fried chicken with beer and lots of great spices. The beer fest continues with an assortment of ice-cream beer floats. Yellowtail Sashimi with Apricot Beer, Fried Chicken "HK" Style , & Ice-Cream Beer Floats.

Upcoming Broadcasts:

  • KQED Plus: Wed, Oct 18, 2017 -- 8:30am Remind me

Main Dish Favorites (#515H) Duration: 27:22 STEREO TVG

Chef Keller demonstrates a classic French technique for poaching a whole fish in a luxurious broth of vegetables, herbs, and wine. Then he creates a symphony of flavors by pairing ordinary chicken breast with some great Mediterranean ingredients. Branzini Poached in White Wine, Herbs & Vegetables, & Roast Chicken Breast with Moroccan-spiced Carrots & Harissa Yogurt.

Upcoming Broadcasts:

  • KQED Plus: Thu, Oct 19, 2017 -- 8:30am Remind me

The Great Pies of France (#201) Duration: 28:39 TVG (Secondary audio: DVI)

Luscious, savory pies have long been the hallmark of great French home cooking. Chef Keller presents some blue-ribbon winners that use flavors and aromas that take you right into the heart of France. Recipes: Alsatian Onion Pie; Pissaladerie; Tarte Flambee Alsaciene.

Upcoming Broadcasts:

  • KQED Plus: Thu, Oct 26, 2017 -- 8:30am Remind me

Short Rib Sensation (#202) Duration: 28:08 TVG (Secondary audio: DVI)

Chef Keller show how to transform an inexpensive cut of meat into an elegant show-stopper with his tried-and-true recipe for ultra-succulent short ribs. He then turns the leftovers into a hearty, chunky soup and a surprise burger. Recipes: Red Wine Braised Shortribs; Short Rib Soup with Mushrooms and Pearl Couscous; Short Rib Surprise Burger.

Upcoming Broadcasts:

  • KQED Plus: Fri, Oct 27, 2017 -- 8:30am Remind me

Party Perfect (#203) Duration: 28:21 TVG (Secondary audio: DVI)

When it comes to hors d'oeuvres, Chef Keller has his favorites - and his favorite ways to serve them. Today he reveals some show-stoppers that will definitely impress your guests. Recipes: Goat-Cheese Stuffed Mini Potatoes; Stuffed Cucumbers with Lump Crab Meat; Green Grape and Almond Gazpacho; Tuna Tartare.

Upcoming Broadcasts:

  • KQED Plus: Mon, Oct 30, 2017 -- 8:30am Remind me

Loving Lamb (#204) Duration: 28:06 TVG (Secondary audio: DVI)

Lamb's richness and versatility delight the palates of foodies all over the world, but only if the right method of cooking is applied to the right cut of meat. Keller de-mystifies the art of cooking with lamb with a slow-cooked shank steeped in the flavors of France, followed by a cumin-scented rack of lamb. Recipes: Braised Lamb Shank Provencal; Cumin-Scented Rack of Lamb in a Honey-Red Wine Sauce.

Upcoming Broadcasts:

  • KQED Plus: Tue, Oct 31, 2017 -- 8:30am Remind me
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TV Technical Issues

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    • 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!

    • 6/22-23 Ch9 & Ch54 Virtual ID issues

      (DT9-1 thru 9-3, and DT54-1 thru 54-5) KQED experienced a major technical issue with our Virtual ID info in our signals for DT9 and DT54, beginning apx 4pm Thursday 6/22, which was resolved apx 11am Friday 6/23. As background, almost every TV station in the Bay Area now transmits on a frequency which is different […]

    • 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.

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