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Upcoming Broadcasts:

Mark Militello (#124) Duration: 26:46 STEREO TVG

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.

Upcoming Broadcasts:

  • KQED Plus: Thu, May 24, 2018 -- 2:00pm Remind me

Julian Serrano (#125) Duration: 26:46 STEREO TVG

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.

Upcoming Broadcasts:

  • KQED Plus: Thu, May 31, 2018 -- 2:00pm Remind me

Joachim Splichal (#126) Duration: 25:36 STEREO TVG

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.

Upcoming Broadcasts:

  • KQED Plus: Thu, Jun 7, 2018 -- 2:00pm Remind me

Lynne Rossetto Kasper and Roberto Donna (#127) Duration: 26:46 STEREO TVG

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.

Upcoming Broadcasts:

  • KQED Plus: Thu, Jun 14, 2018 -- 2:00pm Remind me

Jimmy Sneed (#128) Duration: 26:46 STEREO TVG

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.

Upcoming Broadcasts:

  • KQED Plus: Thu, Jun 21, 2018 -- 2:00pm Remind me

Rick Bayless (#129) Duration: 26:46 STEREO TVG

Rick Bayless, known for his skills in cooking Mexican food, creates a black bean tortilla casserole and refried beans. He offers a number of tips for his dish, such as using an herb called episote to add taste to (and remove gas from) beans; and buying tortillas produced locally and without preservatives, if possible.

Upcoming Broadcasts:

  • KQED Plus: Thu, Jun 28, 2018 -- 2:00pm Remind me
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TV Technical Issues

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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

Channel 54.4, 25.4, and 9.4
XFINITY 192 (Monterey/Salinas 372 and Sacramento/Fairfield 391)
Wave: Channel # may vary.
Quality children's programming. Live streaming 24/7 at pbskids.org.

KQED World

KQED World

Channel 9.3, 54.3 and 25.3
XFINITY 190 Monterey/Salinas 371 and Sacramento/Fairfield 390)
Wave: Channel # may vary.
Thought-provoking television — public affairs, local and world events, nature, history, and science.