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Upcoming Broadcasts:

Salads (#203H) Duration: 26:46 STEREO TVG

Joanne loves salads because the possible combinations of ingredients are endless. Today she's going to think outside the bowl with salads. Joanne and her team will go to La Nebbia, a prosciutteria in San Francisco, and Green String Farm with Bob Canard in Sonoma, California. With her student Lila in tow, they'll make an amazing PLT salad with prosciutto, mixed greens, and croutons, and a smoked black cod and apple slaw. So, join them as they get creative with salads.

Upcoming Broadcasts:

  • KQED Plus: Fri, Feb 24, 2017 -- 1:30pm

Alliums (#204H) Duration: 26:46 STEREO TVG

If Joanne were stranded on a desert island and could only choose one vegetable, it would be onions. She would be literally lost without them! Today she's visiting McEvoy Olive Ranch in Western Marin County, and with her student Bridget, they'll make grilled coriander and cardamom dusted scallops, and farro risotto with caramelized onions and crisp shallots. Join them as they celebrate Alliums.

Upcoming Broadcasts:

  • KQED Plus: Mon, Feb 27, 2017 -- 1:30pm Remind me

Moroccan Detour (#212H) Duration: 26:46 STEREO TVG

You know how it is when you travel - you come home inspired by new ideas. Today she's going on a Moroccan detour. With her student Gina, they'll make chicken tagine with tomatoes and preserved lemon, walnut charmoula, and heirloom black rice, and they'll end with a sparkling cocktail. Come join them on a spicy Moroccan culinary journey.

Upcoming Broadcasts:

  • KQED Life: Mon, Feb 27, 2017 -- 6:00pm Remind me
  • KQED Life: Wed, Mar 15, 2017 -- 6:00pm Remind me
  • KQED Plus: Fri, Mar 17, 2017 -- 1:30pm Remind me

Nuts (#205H) Duration: 26:46 STEREO TVG

Joanne has a lot of nuts in her life, and feels she's much better for it. Nuts and seeds are a super easy way to keep your cooking fresh and creative. Today they're going to go to Taku Inlet in Alaska to fish for salmon, and then onto a California walnut farm. With her student Heather, together they'll make nut-crusted salmon, basmati rice with citrus, and a fabulous Nutella fondue with fresh ferries. Join them as they get nutty!

Upcoming Broadcasts:

  • KQED Plus: Wed, Mar 1, 2017 -- 1:30pm Remind me

Mushrooms Italian-Style (#210H) Duration: 26:46 STEREO TVG

Italian cuisine is one of Joanne's favorite go-to's for cooking. She loves it so much because in Italy they take the freshest ingredients and cook them at the peak of the season. In this episode, they're going to visit an Italian market, and then with her student Katy, they're going to make a super easy mushroom pizza with Montasio and gorgonzola cheeses. Then they're going to get down to earth with a beef tenderloin stuffed with wild mushrooms. Join her as she travels through the heart and soul of Italy.

Upcoming Broadcasts:

  • KQED Life: Wed, Mar 1, 2017 -- 6:00pm Remind me
  • KQED Plus: Mon, Mar 13, 2017 -- 1:30pm Remind me

Fresh Bread (#111H) Duration: 26:46 STEREO TVG

One of Joanne's favorite simple pleasures in life is toasted bread and melted cheese. In this episode entirely dedicated to bread and sandwiches, Joanne treats viewers to a trip to Della Fattoria bakery in Petaluma, and teaches her student how to make a Piadina Salmon Melt and a "Not Your Mother's Grilled Cheese" Sandwich. Recipes: Piadina Salmon Melt, Not Your Mother's Grilled Cheese Sandwich, Pullman Bread. Student: Lila Hood.

Upcoming Broadcasts:

  • KQED Life: Thu, Mar 2, 2017 -- 6:00pm Remind me

Hearty Greens (#206H) Duration: 26:46 STEREO TVG

Growing up, Joanne spent many hours in her grandparents' garden. You can't get more fresh than a farm, so they're going to Beet Generation Farm to hang out with a new generation of organic farmers, and then to an Italian market. With their greens, Joanne and her student Geoff will make a dandelion, dale and kumquat salad with Marrakech spiced walnuts, and then grilled broccoli rabe wrapped in prosciutto. Come join them down on the farm.

Upcoming Broadcasts:

  • KQED Plus: Fri, Mar 3, 2017 -- 1:30pm Remind me

Flavor Punch (#207H) Duration: 26:46 STEREO TVG

When Joanne buys a perfect fillet of salmon, she loves to punch things up with fresh ingredients. Today she's going to Green String Farm in Northern California, then to meet her mentor at Chez Panisse and The Edible Schoolyard in Berkeley, California. With her student Santosh, they're going to make one of Joanne's absolute favorite salads - a little gem salad with green goddess dressing, pickled cucumbers, and then horseradish-crusted salmon, and finally dilled cucumbers with creme fraiche. These fresh, punchy flavors make for a fantastic meal.

Upcoming Broadcasts:

  • KQED Plus: Mon, Mar 6, 2017 -- 1:30pm Remind me

Crab (#213H) Duration: 26:46 STEREO TVG

What is the most over-the-top thing that you have ever tasted? For her, it's king crab straight from the source. She visits Tracy's Crab Shack in Juneau, Alaska. With her student Lauren, they'll make risotto Rosa with king crab with citrus gastrique, and a rhubarb crostata. Join them as they make a truly one-of-a-kind meal.

Upcoming Broadcasts:

  • KQED Life: Mon, Mar 6, 2017 -- 6:00pm Remind me
  • KQED Plus: Mon, Mar 20, 2017 -- 1:30pm Remind me
  • KQED Life: Wed, Mar 22, 2017 -- 6:00pm Remind me

Citrus Three Ways (#208H) Duration: 26:46 STEREO TVG

Joanne has always wanted to do a cooking show where you don't cook. And fresh citrus is the key! She'll start by going to her restaurant Copita, and then to a citrus orchard in Yountville, California. With her student Kit, they'll make pomegranate kumquat and blood orange ceviche, followed by a citrus salsa. She's going to cheat a little bit by grilling some shrimp, and then oven-roasting quinoa. And for dessert: a refreshing citrus sorbet. Get ready to pucker up and get fresh.

Upcoming Broadcasts:

  • KQED Plus: Wed, Mar 8, 2017 -- 1:30pm Remind me

Copita Inspired (#211H) Duration: 26:46 STEREO TVG

The vibrant soul of Mexican cooking has truly captured Joanne's heart and transformed the way she cooks. So today they're going to explore bright Mexican flavors. She goes to her restaurant Copita to meet Gonzalo, an amazing chef, and hang out in her organic garden. With her student Reggie, they're going to make Sausalito watercress and avocado salad, chicken with vinegar and tomatoes, mashed sweet potatoes, and Micheladas, a popular and spicy Mexican drink. Join her as they explore the soulful and vibrant flavors of Mexico.

Upcoming Broadcasts:

  • KQED Life: Wed, Mar 8, 2017 -- 6:00pm Remind me
  • KQED Plus: Wed, Mar 15, 2017 -- 1:30pm Remind me

Fresh Beans (#112H) Duration: 26:46 STEREO TVG

Joanne's mother passed down her passion of beans to her, so in this episode Joanne will take us to one of her favorite farms to pick some fresh beans. She'll also travel to an Alaskan Salmon hatchery, and then show her student how to prepare a Succotash and Maple-Mustard Glazed Cedar Plank Salmon dish. Recipes: Sweet Corn and Shell Bean Succotash, Cedar Plank Salmon with Maple-Mustard Glaze. Student: Elizabeth "Libby" Batzel

Upcoming Broadcasts:

  • KQED Life: Thu, Mar 9, 2017 -- 6:00pm Remind me

Roots (#209H) Duration: 26:46 STEREO TVG

Joanne loves to sit in front of the fire on long, lazy winter afternoons. These are perfect dishes to put in the oven and then curl up with a good book. But first, she's going to a cider manufacturer in Healdsburg, California. Then, with her friend Evan, they're going to make Za'atar-roasted chicken with root vegetable mash, and a mint cider cocktail. This is the perfect kind of comfort food to chase away the winter blues.

Upcoming Broadcasts:

  • KQED Plus: Fri, Mar 10, 2017 -- 1:30pm Remind me

Peppers (#214H) Duration: 26:46 STEREO TVG

"Peter Piper Picked a Peck of Pickled Peppers." Try saying that three times fast. Today they're going to cook with a variety of different types of peppers and delicious Italian cheeses to create some amazing dishes. She's going to a wonderful Italian market, and with her student Melissa, they'll make simple pan-roasted Padron peppers with Marcona almonds and Grana Padano, butternut squash and Poblano Gratin, and an amazing pork tenderloin with Marash butter. You will love learning how to cook with fresh, flavorful peppers.

Upcoming Broadcasts:

  • KQED Life: Mon, Mar 13, 2017 -- 6:00pm Remind me
  • KQED Plus: Wed, Mar 22, 2017 -- 1:30pm Remind me
  • KQED Life: Wed, Mar 29, 2017 -- 6:00pm Remind me

Slow Food (#113H) Duration: 26:46 STEREO TVG

Joanne slows things down and shows us how to get two courses out of one slow cooked meal. After visiting a unique butcher shop that uses the whole animal, she'll teach her student how to braise a chuck roast with tomatoes and red wine - perfect Italian comfort food, slow and fresh. Recipes: Braised Beef Served in 2 Courses: Ragu with Pasta and Sliced Roast Beef; Long Braised Green Beans with Tomatoes Student: Geoff Rubendall.

Upcoming Broadcasts:

  • KQED Life: Thu, Mar 16, 2017 -- 6:00pm Remind me

Herbs (#215H) Duration: 26:46 STEREO TVG

Joanne grew her first garden when she was a freshmen in college. All she had room for was a tiny herb garden on her windowsill, but boy, did that little garden inspire her to cook. Today she's going to Taku Inlet in Alaska where they'll fish for sockeye salmon, and with her student Santosh, they are going to make a slow roasted side of salmon, paired with a fresh herb salad with basil, arugula, parsley, mint, and cilantro, with a lemon vinaigrette. And finally for dessert, peach and basil ice pops. There is nothing that gives you more fresh flavors than cooking with herbs.

Upcoming Broadcasts:

  • KQED Life: Mon, Mar 20, 2017 -- 6:00pm Remind me
  • KQED Plus: Fri, Mar 24, 2017 -- 1:30pm Remind me

Summer Squash (#114H) Duration: 26:46 STEREO TVG

In this special episode, Joanne takes us on a visit to her longtime friend and mentor Alice Water's Edible Schoolyard Project. We'll see what kind of work Alice is doing to give back to children, along with learning alongside Joanne's student how to make a fresh Farmer's Market Risotto with Squash Blossoms and Halibut Skewers with Pistachio-Mint Salsa. Recipes: Farmer's Market Risotto with Squash Blossoms, Grilled Halibut with Squash Ribbons, Pistachio-mint Salsa Student: Ali Levesque.

Upcoming Broadcasts:

  • KQED Life: Thu, Mar 23, 2017 -- 6:00pm Remind me

Brassicas (#101H) Duration: 26:46 STEREO TVG

Joanne shines a light on winter vegetables, which often take a back seat to their summertime counterparts. She'll also take us to a butcher chop called Thistle Meats, and stop by a quintessential Italian market. With her student, she'll show how to make Broccoli Soup with Prosciutto Crisps, Whole Roasted Cauliflower with Anchoiade, and Herb Grilled Lamb Chops. Recipes: Broccoli Soup with Prosciutto di San Daniele Crisps, Whole Roasted Cauliflower with Mint Anchoiade, Herb Grilled Lamb Chops. Student: Sarah Van Patten.

Upcoming Broadcasts:

  • KQED Plus: Mon, Mar 27, 2017 -- 1:30pm Remind me
  • KQED Life: Mon, Mar 27, 2017 -- 6:00pm Remind me

Fresh Dairy (#102H) Duration: 26:46 STEREO TVG

Joanne takes us to a classic Italian trattoria called Poggio, where Chef Ben will show us how to make fresh mozzarella. To complement the freshly made cheese, Joanne will visit an amazing fig orchard in Yountville, and then incorporate cheese and figs in her cooking lesson, making Prosciutto-Wrapped Figs with Goat Cheese, amongst other dishes. Recipes: Grilled Prosciutto di Parma Wrapped Figs stuffed with Goat Cheese, Arugula Salad with Balsamic Vinaigrette, Green Caprese Salad. Student: Reggie Wooden.

Upcoming Broadcasts:

  • KQED Plus: Wed, Mar 29, 2017 -- 1:30pm Remind me

Tomatoes (#115H) Duration: 26:46 STEREO TVG

If Joanne had to pick one fruit or vegetable to be best friends with, it would be a simple, fresh tomato. Join her as she travels to Dirty Girl Produce farms and makes Fried Green Tomatoes and Bloody Marys with her student. Recipes: Fried Green Tomatoes with Red Tomato Mayonnaise, Bloody Maria with Fresh-pressed Tomato Juice and Muddled Serrano Student: Charles Baldwin.

Upcoming Broadcasts:

  • KQED Life: Thu, Mar 30, 2017 -- 6:00pm Remind me

Spring Vegetables (#103H) Duration: 26:46 STEREO TVG

After a long cold winter, Joanne shares her excitement about green spring vegetables and herbs. She'll incorporate those incredibly fresh ingredients into her cooking lessons with her student, preparing a Spring Panzanella Salad and a Rosemary Skewered Skirt Steak. Recipes: Spring Panzanella, Rosemary Skewered Skirt Steak with Lemon-herb Gremolata, Jasmine Rice with Lemon Zest. Student: Ali Levesque.

Upcoming Broadcasts:

  • KQED Plus: Fri, Mar 31, 2017 -- 1:30pm Remind me
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TV Technical Issues

TV
    TV
    • KQED TV All Channels: Planned outage late Fri/early Sat 1/14 midnight-2am

      All KQED television channels will be off the air late Friday/early Saturday 1/14 beginning at midnight for approximately two hours to perform maintenance and upgrades to our electrical system. These improvements will help KQED maintain and continue our broadcast service to the community. We will return to our regularly scheduled programs as soon as work […]

    • Wed 12/28: KQET DT25 Over the Air signal restored

      UPDATE: signal was restored apx 6pm (DT25.1 through 25.3) We are aware that our transmitter servicing the Watsonville/Monterey/Salinas area, KQET, is off the air. Engineers are on their way from San Francisco to check it out. Estimated time for repairs not yet known.

    • Planned KQET (DT25) outage: early Sun 12/18 apx 1am

      (DT25.1 through 25.3) Due to maintenance and software update work being done by one of the paid signal providers, KQET-25 will need to go off the air for apx 15-30 minutes at apx 1am.

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.