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Upcoming Broadcasts:

New French Classics (#320H) Duration: 26:46 STEREO TVG

In this episode, Christopher Kimball puts a Milk Street spin on new French classics. Chris and Milk Street Cook Lynn Clark make Beef, Orange and Olive Stew (Boeuf a la Gardiane), a hearty and robust dish. Milk Street Cook Erika Bruce then bakes up decadent and chewy Chocolate Meringue Cookies. To round out the show, Milk Street Cook Rayna Jhaveri throws together a quick Lentil Salad with Gorgonzola.

Upcoming Broadcasts:

  • KQED Plus: Tue, Jan 21, 2020 -- 2:30pm Remind me
  • KQED 9: Thu, Feb 13, 2020 -- 7:00pm Remind me
  • KQED 9: Fri, Feb 14, 2020 -- 1:00am Remind me

The Austrian Table (#317H) Duration: 26:46 STEREO TVG

This episode is all about Austria. Milk Street Cook Josh Mamaclay makes Austrian Beef Stew with Paprika and Caraway (Rindsgulasch), where a smooth and buttery sauce is key. Then Milk Street Cook Erika Bruce makes Austrian Plum Cake (Zwetschgenkuchen), a cake that serves as a simple base for juicy sweet-tart plums. We round out the show with Milk Street Cook Rayna Jhaveri and Christopher Kimball preparing Austrian Potato Salad.

Upcoming Broadcasts:

  • KQED 9: Thu, Jan 23, 2020 -- 7:00pm Remind me
  • KQED 9: Fri, Jan 24, 2020 -- 1:00am Remind me

Middle East Favorites (#215H) Duration: 26:46 STEREO TVG

This episode showcases light and bright recipes of the Middle East. Milk Street cook Catherine Smart teaches how to make a vibrant salmon chraimeh that comes together in less than 30 minutes. Chris learns how to make a bulgur-tomato salad with herbs and pomegranate molasses (eetch) from Milk Street cook Josh Mamaclay. And finally, Milk Street cook Erika Bruce shares a recipe for tangerine-almond cake with bay-citrus syrup inspired by a technique used in the eastern Mediterranean.

Upcoming Broadcasts:

  • KQED Plus: Sat, Jan 25, 2020 -- 3:30pm Remind me

New Breads (#216H) Duration: 26:46 STEREO TVG

This episode is all about bread. Milk Street cook Erika Bruce teaches Christopher Kimball how to make aromatic, nutty and tender pumpkin seed rolls. Milk Street cook Matthew Card whips up an earthy and hearty Portuguese cornbread (broa). Finally, Chris and Milk Street cook Catherine Smart make a Macanese sweet potato cake (batatada), which strikes the balance between a rich and light cake.

Upcoming Broadcasts:

  • KQED Plus: Sun, Jan 26, 2020 -- 7:30am Remind me
  • KQED Plus: Sat, Feb 1, 2020 -- 3:30pm Remind me

Secret S of Oaxaca (#321H) Duration: 26:46 STEREO TVG

In this episode, Christopher Kimball and Milk Street Cook Matthew Card prepare a warm and filling Oaxacan Green Mole with Chicken. Milk Street Cook Catherine Smart then makes Oaxacan Refried Black Beans, a staple at Milk Street. Finally, Gonzalo Guzman of Nopalito in San Francisco stops by for a Milk Street Visit. He teaches Chris how to make a hearty Pozole Rojo.

Upcoming Broadcasts:

  • KQED Plus: Tue, Jan 28, 2020 -- 2:30pm Remind me
  • KQED 9: Thu, Feb 20, 2020 -- 7:00pm Remind me
  • KQED 9: Fri, Feb 21, 2020 -- 1:00am Remind me

Cooking with Chilies (#318H) Duration: 26:46 STEREO TVG

This episode dives into the different tastes and uses for chilies. Milk Street Cook Matthew Card makes classic Mexican Tacos al Pastor, where a combination of chipotle chilies in adobo and ancho chili powder really pack a punch. Then, Milk Street Cook Rayna Jhaveri makes Ancho Chili Salsa Roja, a deeper, smokier take on a regular salsa. Finally, Milk Street Cook Josh Mamaclay cooks up Orange-Guajillo Chili Pulled Chicken using dried guajillo chilies that soak and soften in orange juice.

Upcoming Broadcasts:

  • KQED 9: Thu, Jan 30, 2020 -- 7:00pm Remind me
  • KQED 9: Fri, Jan 31, 2020 -- 1:00am Remind me

A Trip to Senegal (#217H) Duration: 26:46 STEREO TVG

In this episode, Christopher Kimball travels to Senegal to learn North African cooking techniques with Senegalese chef, restaurateur and author Pierre Thiam. Back at the kitchen, Milk Street cook Lynn Clark show how to make black-eyed pea and sweet potato stew (ndambe), and later Milk Street cook Catherine Smart teaches how to make a Senegalese dessert, mango and coconut rice pudding.

Upcoming Broadcasts:

  • KQED Plus: Sun, Feb 2, 2020 -- 7:30am Remind me
  • KQED Plus: Sat, Feb 8, 2020 -- 3:30pm Remind me

From Morocco to Egypt (#322H) Duration: 26:46 STEREO TVG

In this episode, we explore cuisine from Morocco to Egypt. Milk Street Cook Josh Mamaclay prepares Lemon-Saffron Chicken (Tangia), a rich dish originating from Marrakech. Then, Milk Street Cook Bianca Borges teaches Christopher Kimball how to get the perfect balance of acid and spices with a recipe for Cumin-Coriander Potatoes with Cilantro (Patates Mekhalel). Lastly, Milk Street Cook Matthew Card cooks up Spicy Egyptian Eggplant with Fresh Herbs, an oven-friendly version of a dish that is typically deep-fried by street vendors in Cairo.

Upcoming Broadcasts:

  • KQED Plus: Tue, Feb 4, 2020 -- 2:30pm Remind me
  • KQED 9: Thu, Feb 27, 2020 -- 7:00pm Remind me
  • KQED 9: Fri, Feb 28, 2020 -- 1:00am Remind me

Thailand North to South (#319H) Duration: 26:46 STEREO TVG

In this episode, we explore Thailand from north to south. Milk Street Cook Bianca Borges fries up Southern Thai-Style Fried Chicken, which is served with a sweet chili sauce. Milk Street Cook Catherine Smart teaches Christopher Kimball how to make Thai Braised Pork and Eggs with Star Anise and Cinnamon (Moo Palo), a classic dish that uses whole cloves, star anise and cinnamon sticks. Milk Street Cook Josh Mamaclay then whips up a quick Tuesday Night Dinner, a Spicy Beef Salad with Mint and Cilantro (Larb Neua).

Upcoming Broadcasts:

  • KQED 9: Thu, Feb 6, 2020 -- 7:00pm Remind me
  • KQED 9: Fri, Feb 7, 2020 -- 1:00am Remind me

The New Australia (#323H) Duration: 26:46 STEREO TVG

This episode is all about the "new" Australia. With heavy influence from the flavors of Asia, Milk Street Cook Matthew Card prepares Miso-Gochujang Pulled Pork. Christopher Kimball then teaches us how to make a Milk Street pantry staple, Miso-Ginger Dressing. Lastly, Milk Street Cook Erika Bruce makes Roasted Cauliflower with Miso Glaze, a warm and rich way to upgrade weeknight veggies.

Upcoming Broadcasts:

  • KQED Plus: Tue, Feb 11, 2020 -- 2:30pm Remind me

Homecooking, Chinese Style (#101H) Duration: 26:46 STEREO TVG

Host Christopher Kimball visits world traveler and cookbook author Fuchsia Dunlop in London to learn about the Chinese approach to cooking. He learns how to get perfectly cooked chicken every time by focusing on the meat, not the skin. Back at Milk Street, those techniques get put into action as Milk Street Cook Catherine Smart shows Chris how to make Chinese white-cooked chicken with ginger-soy dressing. Next, Chris demonstrates why an Asian cleaver just may have the edge over the ubiquitous western chef's knife. The show ends with a little sizzle on set as Milk Street Cook Matthew Card shows how to make hot oil-flashed chard with ginger, scallions and chili at home.

Upcoming Broadcasts:

  • KQED Plus: Tue, Feb 18, 2020 -- 2:30pm Remind me

The New Baking (#102H) Duration: 26:46 STEREO TVG

In this episode, host Christopher Kimball goes to London's Violet Bakery to visit with rising pastry star Claire Ptak. While there, he learns some of her baking techniques, such as under-whipping egg whites for a lighter cake. Back at Milk Street and in the kitchen, he puts that information to work, making chocolate, prune and rum cake with Milk Street Cook Matthew Card. Next up is Milk Street Cook Erika Bruce who shows Chris how to make a brown sugar tart with their foolproof single-crust pie dough. The show ends with Chris explaining how a Japanese baking technique coupled with a cornstarch paste ended his 30-year search for a prebaked pie crust that won't slump in the pan.

Upcoming Broadcasts:

  • KQED Plus: Tue, Feb 25, 2020 -- 2:30pm Remind me
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