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Upcoming Broadcasts:

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: Thu, Mar 5, 2015 -- 11:00am

Lobster Fun (#425) Duration: 27:51 STEREO TVG

Chef Keller's lobster-cooking lesson includes proven cooking techniques for getting moist, succulent lobster and recipes for savory accompaniments that guarantee exquisite results.
Recipes: Roasted Lobster with Lemon-Caper Butter and Herb Salad; Maple Syrup and Fromage Blanc Ice Cream.

Upcoming Broadcasts:

  • KQED Life: Fri, Mar 6, 2015 -- 11:00am
  • KQED Life: Tue, Apr 21, 2015 -- 11:00am email reminder

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

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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

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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

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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

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Discovering Buffalo (#426) Duration: 26:43 TVG

Chef Keller reveals why he's a big fan of buffalo meat which is lean, full of great flavor, and pairs well with many different kinds of spices. Today he creates a unique spice rub for buffalo steak that includes coffee, chili powders, mustard and brown sugar.
Recipes: Roasted Corn Soup with Spicy Chantilly

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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

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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

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Keller Family Treasures, Part 1 (#401) Duration: 27:53 STEREO TVG

Chef Keller recreates classics from his hometown of Ribeauville, France. Dishes include a light mayonnaise he learned from his grandmother and another family favorite, a rolled pasta dish made with a savory filling. Poached Leeks with Grandma's Light Mayonnaise; Fleischschnaka (Pasta Roulade).

Upcoming Broadcasts:

Keller Family Treasures, Part 2 (#402) Duration: 26:26 STEREO TVG

Chef Keller recreates classics from his hometown of Ribeauville, France. Dishes include a light mayonnaise he learned from his grandmother and another family favorite, a rolled pasta dish made with a savory filling. Recipes: Poached Leeks with Grandma's Light Mayonnaise; Fleischschnaka (Pasta Roulade).

Upcoming Broadcasts:

Keller Family Treasures, Part 3 (#403) Duration: 28:48 STEREO TVG

It's Alsatian home cooking at its best with a refreshing celery root salad, an Alsatian pork pie and a spectacular Black Forest Cake. Recipes: Celery Root, Apple, and Walnut Salad; La Tourte de la Vallee de Munster (Alsatian Pork Pie); Black Forest Cake.

Upcoming Broadcasts:

Weekend Brunch (#404) Duration: 26:26 STEREO TVG

Chef Keller shares his brunch favorites including a twist on a twice-baked potato that will dazzle guests. Recipes: Chantal's Pitcher of Cosmopolitans; Baked Potato Shells Stuffed with Scrambled Eggs, Oysters, and Smoked Salmon.

Upcoming Broadcasts:

Weekend Entertaining (#405) Duration: 28:28 STEREO TVG

Chef Keller prepares a scrumptious dinner starting with a refreshing and healthy asparagus salad. For the main course, he uses a delicious cut of beef, slow braised in beer accompanied by mac and cheese that's brought to a whole new level of goodness. Recipes: Raw Asparagus, Radish, and Shiitake Mushroom Salad; Braised Flat Iron Steak and Wild Mushroom Mac & Cheese.

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Brioche Made Easy (#406) Duration: 28:22 STEREO TVG

Chef Keller makes brioche just like his father did for their family patisserie. With the dough, he creates bretzels with a cream filling and mouth-watering beignets. Recipes: Brioche Bretzels; Beignets.

Upcoming Broadcasts:

Remembering Paul Haeberlin (#407) Duration: 28:28 STEREO TVG

Chef Keller takes us back to his days as an apprentice with one of France's greatest chefs, Paul Haeberlin of L'Auberge de L'Ill. He recreates a Haeberlin signature dish, the Salmon Souffle which is surprisingly easy to make at home. Recipes: Classic Salmon "Souffle"; Lamb in Hay; Winter Vegetable Ragout.

Upcoming Broadcasts:

Cooking with Squab (#408) Duration: 28:26 STEREO TVG

For the adventurous cook, squab is dark and richly flavored, while also tender and delicate to eat. Chef Keller makes squab with a savory veal filling and aromatic sauce. Dessert is a heavenly tartlet, perfumed with orange and lavender. Recipes: Marinated Squab Breasts en Crepinettes with Juniper and Red Wine Sauce; Orange Tartlets with Lavender Meringue.

Upcoming Broadcasts:

Modern French Cuisine (#415H) Duration: 28:24 STEREO TVG

Chef Keller demonstrates two great recipes that show why he enjoys a reputation for lightening up French food without losing flavor. Recipes: Fresh Crab and Black Truffle Cappuccino; Buffalo New York Strip Steaks with Coffee-Spice Rub.

Upcoming Broadcasts:

Tomahawk Steak (#409) Duration: 28:11 STEREO TVG

Chef Keller shows how to bring culinary drama to the table with a tomahawk steak, a succulent, bone-in, oversized rib eye, perfect for sharing and served with an authentic Bearnaise sauce. For a side, he prepares a Pommes Byron, a relatively unknown, but sinfully delicious and rich French potato treat. Recipes: Tomahawk Steak with Bearnaise sauce; Pommes Byron.

Upcoming Broadcasts:

Summer Cooking (#410) Duration: 28:09 STEREO TVG

Chef Keller has some great ideas for light, summer cooking starting with Ancholade, the classic Provencal dip made with anchovies and garlic and served with raw vegetables. The main dish is a meaty and moist swordfish made with a delicious carrot sauce. Recipes: Anchoiade with Crudite Platter; Pepper-Flecked, Slow-Roasted Hawaiian Swordfish with a Cardamon-Carrot Coulis.

Upcoming Broadcasts:

Burrata Cheese: The New Favorite (#411) Duration: 28:30 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:

Great Soups (#412) 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:

Food Memories from Alsace (#413) Duration: 27:19 STEREO TVG

Alsatian favorites are on the menu today, including the Salad Vigneronne, a robust and refreshing salad found throughout the region. Then Chef Keller makes the Alsatian version of pizza, a Tarte Flambe with its creamy, rich topping and cracker-thin crust. Recipes: Salad Vigneronne; Traditional Tarte Flambe and Variations.

Upcoming Broadcasts:

Gravlax In Three Easy Steps (#416H) Duration: 27:33 STEREO TVG

Gravlax, a Scandinavian specialty, is raw salmon cured in sugar, salt and dill and surprisingly easy to make at home. Chef Keller presents some creative ideas for using gravlax in a variety of dishes. Recipes: Classic Salmon; Salmon Tartare; Salmon Stacks.

Upcoming Broadcasts:

Sports Bar Favorites (#414) Duration: 26:59 STEREO TVG

Chef Keller's idea of sports bar food includes chicken wings whose sweet, spicy, and salty flavors will leave your lips tingling followed by a luscious slider made with buffalo meat and blue cheese. Recipes: Nampol Meesa's Chicken Wings; Hubert Keller's Sliders; Fried Mac 'n Cheese Balls.

Upcoming Broadcasts:

Ice Cream Cakes (#417H) Duration: 28:26 STEREO TVG

Chef Keller prepares two luscious ice cream cakes including Baked Alaska and the famous French specialty, Vacherin Glace, made with meringue, raspberry and vanilla ice cream, and Chantilly cream. Recipes: Baked Alaska; Vacherin.

Upcoming Broadcasts:

Salads for Special Occasions (#418) Duration: 27:56 STEREO TVG

If you are looking for interesting and delicious salads, Chef Keller has two great ideas. First, it's a richly flavored beet salad uniquely paired with cumin ice cream. After showing a great technique for making perfectly cooked, savory mussels, he creates a real salad masterpiece with wild rice and fennel.
Recipes: Beet Salad with Cumin Ice Cream; Wild Rice Salad with Mussels.

Upcoming Broadcasts:

Brunch Favorites (#419) Duration: 27:04 STEREO TVG

Brioche, pastry cream and poached pears come together for a mouth-watering pastry that is as beautiful as it is delicious. Using burrata cheese, Chef Keller then creates a mouth-watering sandwich. < br>Recipes: Poached Pear Galette; Burrata & Roasted Red Pepper Sandwich.

Upcoming Broadcasts:

Baking with Christoffe Fayette (#420) Duration: 28:59 STEREO TVG

Las Vegas' premier pastry chef, Christoffe Fayette, visits Chef Keller's set with easy-to-follow recipes for luscious chocolate treats. First it's a richly-flavored lava cake with a creamy chocolate center. Then he demonstrates home-made chocolate bars with an array of fun toppings.
Recipes: Chocolate Lava Cake; Home-Made Chocolate Bars.

Upcoming Broadcasts:

Street Food with Susan Feniger (#421) Duration: 27:01 STEREO TVG

Susan Feniger visits Chef Keller's set and brings some of the wonderful "street food" recipes she has collected from cuisines all over the world. Today she focuses on Asian cooking, demonstrating three exciting recipes.
Recipes: Japanese Pickled Vegetable Ribbons; Chilled Soba Noodles with Spicy Orange Sesame and Tofu; Tatsutage Fried Chicken with Spicy Yuzu Mayonnaise.

Upcoming Broadcasts:

Authentic Italian Treasures with Carla Pellegrino (#422) Duration: 26:25 STEREO TVG

Italian chef extraordinaire Carla Pellegrino reveals the secrets for making an authentic, slow-cooked Bolognese sauce. Then it's a delightful, sauteed chicken dish from Liguria that comes to life with a touch of beer.
Recipes: Traditional Bolognese Sauce; Sauteed Chicken Breasts Ligurian Style.

Upcoming Broadcasts:

Cooking with L'atelier's Steve Benjamin (#423) Duration: 26:04 STEREO TVG

Star chef Steve Benjamin from L'Atelier de Jo?l Robuchon in Las Vegas joins Hubert Keller to demonstrate two great Mediterranean recipes. First he uses fragrant Moroccan spices to make a creamy eggplant soup. Then he demonstrates a Provence-inspired brandade made with cod, potatoes and a delicious medley of condiments.
Recipes: Moroccan-Spiced Eggplant Soup; Fresh Cod Flakes and Brandade with Fine Herbs.

Upcoming Broadcasts:

Offalgood with Chris Cosentino (#424) Duration: 27:55 STEREO TVG

Celebrity chef and offal expert Chris Cosentino joins Hubert Keller and demonstrates why offal (cooking with organ meats) is a hot new trend. First he prepares a beef heart tartare puttenesca style that is loaded with extras. Next, it's an easy-to-prepare quail recipe that's enriched with browned butter, apples and Chris' secret ingredient.
Recipes: Beef Heart Tartare Puttanesca; Quail, Apples & Rose Geranium.

Upcoming Broadcasts:

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:

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:

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:

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:

Celebrating Salmon (#205) Duration: 28:12 TVG (Secondary audio: DVI)

Chef Keller serves up two very unique, mouth-watering ways to prepare salmon, starting with an exquisitely slow-roasted recipe that is all the rage at his San Francisco restaurant. Fleur de Lys, and finishing with a one-of-a-kind salmon burger injected with a silky smooth sauce. Recipes: Slow-Roasted Alaskan Salmon; Double Salmon Tartare Burger.

Upcoming Broadcasts:

Mad About Apples (#206) Duration: 27:58 TVG (Secondary audio: DVI)

Chef Keller demonstrates delicious, apple-adorned recipes, starting with tantalizing pork chops smothered in an apple brandy sauce and finishing with an acclaimed family recipe straight from his father's patisserie in France. Recipes: Pork Chop with Sauteed Apples and Calvados Sauce; Henriis Apple Meringue Pie.

Upcoming Broadcasts:

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TV Technical Issues

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    TV Technical Issues
    • Thurs 3/05, DT54-1 thru DT54-5: 2 planned, extremely brief Over the Air outages

      (DT54.1 through DT54.5) Our Over the Air signals from our KQEH transmitter on Monument Peak (the DT54s) will need to be switched from our Main antenna to our Auxillary antenna while climbers inspect the tower for possible maintenance needs. Once the inspection is done, we will switch back. The two switches will account for two […]

    • KQED Plus on 710 currently dark on Comcast/Xfinity

      We are aware that Comcast/Xfinity is currently not transmitting KQED Plus in HD on channel 710. KQED Plus is airing in SD on channel 10. Comcast is also aware of the issue, and working on fixing it. Thank you for your patience.

    • 3 channels currently dark via Comcast/Xfinity

      We are aware that Comcast/Xfinity is currently not transmitting KQED Plus on channel 10, KQED V-Me on channel 191, or KQED Kids on channel 192. Comcast is also aware of the issue, and working on fixing it. Thank you for your patience.

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

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KQED 9

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Channels 9.1, 54.2 & 25.1 - Monterey (KQET)
XFINITY 9 and HD 709

All widescreen and HD programs

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Channels 54, 54.1, 9.2 & 25.2 - Monterey
XFINITY 10 and HD 710

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KQED Life

KQED Life
Channel 54.3
XFINITY 189

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KQED World
Channel 9.3
XFINITY 190

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v-me

V-Me
Channel 54.5 & 25.3
XFINITY 191 & 621

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KQED Kids

KQED Kids
Channel 54.4
XFINITY 192

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