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Upcoming Broadcasts:

Johanne Killeen (#306) Duration: 24:47 STEREO TVG

Johanne Killeen, chef and co-owner of Al Forno Restaurant in Providence, Rhode Island, bakes two American classics: gingerbread baby cake and Johnnycake cobblers.

Upcoming Broadcasts:

  • KQED Life: Thu, Apr 17, 2014 -- 11:30am

Marcel Desaulniers (#307) Duration: 24:44 STEREO TVG

Marcel Desaulniers, chef and owner of the Trellis Restaurant in historic Williamsburg, Virginia, as well as the author of "Death by Chocolate," teases the palate with oven-roasted plum cakes with chocolate sauce and chocolate-mint nightcaps.

Upcoming Broadcasts:

  • KQED Life: Fri, Apr 18, 2014 -- 11:30am

Markus Farbinger (#310) Duration: 24:46 STEREO TVG

Master chef at The Culinary Institute of America, NY, Markus Farbinger teaches Julia Child how to create a special Viennese pastry treat, a poppy seed torte.

Upcoming Broadcasts:

  • KQED Life: Fri, Apr 18, 2014 -- 5:00pm
  • KQED Life: Wed, Apr 23, 2014 -- 11:30am email reminder

Nick Malgieri (#308) Duration: 24:46 STEREO TVG

Nick Malgieri, master teacher at Peter Kump's New York Cooking School and author of several award-winning books on baking, demonstrates authentic Sicilian specialties like savory pizza rustica and fig-filled treats called "X" cookies.

Upcoming Broadcasts:

Mary Bergin (#309) Duration: 24:48 STEREO TVG

Mary Bergin of Las Vegas, Nevada, head pastry chef for Wolfgang Puck's Spago Restaurant, demonstrates how to make a vanilla chiffon cake with a twist -- a full vanilla flavor and a thin, flexible shape, ideal for rolling with chocolate-laced walnut mousse.

Upcoming Broadcasts:

Jeffrey Alford and Naomi Duguid (#311) Duration: 24:46 STEREO TVG

Toronto bakers, Jeffrey Alfor and Naomi Duguid, and cookbook author Beatrice Ojakangas visit this week's episode to make naan and Swedish hardtack, types of flat breads.

Upcoming Broadcasts:

Gail Gand (#312) Duration: 24:46 STEREO TVG

This episode features Gail Gand, pastry chef and owner of Chicago's Vanilla Bean Bakery and Florida baker David Blom. Gail shows Julia and viewers how to create a "not your usual" lemon meringue pie-for-one, while David Blom makes cookies: delicately curved tuiles and tasty gingersnaps.

Upcoming Broadcasts:

Flo Braker, San Francisco (#313) Duration: 24:47 STEREO TVG

Flo Braker, San Francisco Bay Area baker, author and cooking teacher, turns out two wonderfully crunchy butter galettes, one that's as a sweet treat with fresh berries and whipped cream, and another with tomatoes and savory herbs. Leslie Mackie, owner of Seattle's Macrina Bakery, demonstrates a raspberry-fig crostata.

Upcoming Broadcasts:

Craig Kominiak (#101) Duration: 24:54 STEREO TVG

Executive chef Craig Kominiak at Ecce Panis Bakery in New York City visits Julia Child in her kitchen. Kominiak bakes focaccia. Kominiak tests the elasticity of the dough by stretching it to see the "window" in the dough. Kominiak creates a sandwich with the focaccia he baked. Focaccia baked with fruit and topped with sugar can be also used as a dessert or a breakfast item.

Upcoming Broadcasts:

Alice Medrich (#102) Duration: 24:54 STEREO TVG

Master teacher and chocolatier Alice Medrich from Berkeley, CA visits Julia Child in her kitchen. Medrich creates a chocolate genoise raspberry ruffle cake. Medrich provides tips on the best way to melt and shape chocolate. Medrich demonstrates how to cut the cake into layers. She layers the cake with creme fraiche, melted chocolate, rum syrup and raspberries in an adjustable pan. She places the chilled, fan-shaped chocolates as a decorative topping.

Upcoming Broadcasts:

Michel Richard (#103) Duration: 24:54 STEREO TVG

Master chef Michel Richard at Citrus in Los Angeles visits Julia Child in her kitchen. Richard demonstrates the making and baking of puff pastries. He creates a torte Milanese filled with layers of spinach, red bell pepper omelet, ham and cheese. For dessert, he creates sunny-side up apricot pastries. Richard designs the pastry to look like eggs sunny-side up.

Upcoming Broadcasts:

Lora Brody (#104) Duration: 25:28 STEREO TVG

Bread machine "wizard" Lora Brody of West Newton, Massachusetts visits Julia Child in her kitchen. Brody demonstrates how to make bread machine buttermilk white bread. After the machine kneads the dough, she bakes one loaf in the oven and the other is baked in the machine. Using the same dough, she forms cloverleaf rolls and twisty rolls and breadsticks. Brody creates a salsa quitza made from a dough containing refried beans and flour then topped with cream cheese, salsa, and shredded cheddar cheese.

Upcoming Broadcasts:

Marcel Desaulniers (#105) Duration: 25:28 STEREO TVG

Chef and author, Marcel Desaulniers of The Trellis in Williamsburg, VA visits Julia Child in her kitchen. Desaulniers creates a white chocolate pattycake with chocolate tulips. The viewers are told when selecting white chocolate be sure the ingredients include cocoa butter. Desaulniers demonstrates how to make chocolate tulips by dipping balloons into melted dark chocolate.

Upcoming Broadcasts:

Gale Gand (#106) Duration: 24:54 STEREO TVG

Pastry chef Gale Gand of Brasserie T at Northfield, IL visits Julia Child in her kitchen. Gand creates two spectacular desserts: a towering chocolate Napolean and a fettuccine ice cream sandwich. Gand demonstrates how to make chocolate filo dough, poached pears, cranberry compote, whipped cream with ginger, and the mocha granache necessary for the Napolean. Still using filo dough, Gand creates a "fettuccine" for the sandwich of the dessert. Gand adds raspberries and a fresh fruit kabob to the ice cream sandwich.

Upcoming Broadcasts:

Norman Love (#107) Duration: 24:55 STEREO TVG

Executive pastry chef Norman Love at Ritz Carlton in Naples, Florida visits Julia Child in her kitchen. Love creates chocolate-cinnamon beignets. Love demonstrates how to make the beignet pastry from choux paste. Using a pot sticker press, Love forms the beignets and then fills them with pastry cream and bananas. Love creates a walnut sauce for the beignets.

Upcoming Broadcasts:

Lauren Groveman (#108) Duration: 24:54 STEREO TVG

Bagel maven Lauren Groveman from Larchmont, New York visits Julia Child in her kitchen. Groveman demonstrates how to make bagels. Bagels need to be boiled before baking. Groveman adds baking soda and sugar to help brown the bagels during baking. After boiling, Groveman flavors the top and the bottom of the bagels. She bakes the bagels on top of a tile and tosses ice cubes on the bottom of the oven to create steam. She also prepares vegetable cream cheese, smoked salmon and scallions cream cheese and chopped chicken livers to top her home-made bagels.

Upcoming Broadcasts:

Mary Bergin (#109) Duration: 24:54 STEREO TVG

Head pastry chef Mary Bergin for Spago at Las Vegas, Nevada visits Julia Child in her kitchen. Bergin demonstrates how to make two different types of chiffon cakes. Bergin creates a nectarine upside down lemon chiffon cake and a chocolate chiffon bundt cake with creme brulee. Bergin provides many tips on preparing these cakes such as the colder the eggs are the easier they are to separate.

Upcoming Broadcasts:

Steve Sullivan, Acme Bakery In Berkeley, Ca (#110) Duration: 24:48 STEREO TVG

Master bread-maker Steve Sullivan from the Acme Bakery in Berkeley, CA visits Julia Child in her kitchen. Sullivan demonstrates how to make various decorative loaves. He creates a couronne, or crown of pearls. This bread uses three different starters. He also bakes baguettes, wheat stalks and pain fendu. To allow for these decorative breads to expand more readily, Sullivan recommends raising the humidity of the oven by pouring water in pans underneath the baking breads.

Upcoming Broadcasts:

Nancy Silverton (#111) Duration: 26:46 STEREO TVG

Nancy Silverton, owner of La Brea Bakery in Los Angeles, CA visits Julia Child in her kitchen. Silverton demonstrates how to create a basic brioche dough. Silverton shows how versatile brioche dough can be - creating everything from a main course to the desert. This dough is used to make two different bakery goods: savory brioche pockets and pecan sticky buns.

Upcoming Broadcasts:

Peter Malgieri (#112) Duration: 24:54 STEREO TVG

Author and master teacher at Peter Kump's New York City Cooking School, Peter Malgieri visits Julia Child in her kitchen. Malgieri bakes an assortment of fancy cookies. Malgieri creates a cornmeal-currant biscotti. He demonstrates the two ways to work the biscotti dough to form zaleti (diamond shape cookies.) He makes amaretti or Italian almond macaroons. He shows how to pipe out the amaretti dough. Finally, he creates flat, waffle-like cookies named pizelles or little pizzas because of their round, flat shape.

Upcoming Broadcasts:

Flo Braker, San Francisco (#113) Duration: 24:54 STEREO TVG

Host Julia Child observes California's well-known baking teacher Flo Braker as she demonstrates the classic French technique for creating Ladyfingers Genoise, the batter of which is used as the base for a variety of miniature decorative cakes.

Upcoming Broadcasts:

Esther McManus (#201) Duration: 24:54 STEREO TVG

Esther McManus of Le Bus restaurant in Philadelphia makes a "real" French croissant.

Upcoming Broadcasts:

Beatrice Ojakangas (#202) Duration: 24:54 STEREO TVG

Julia welcomes Beatrice Ojakangas, a Scandinavian Cookbook author from Duluth, Minnesota into her kitchen, where Beatrice demonstrates how to make a series of real Danish pastries. She shows her how to make the flaky dough, the apricot, prune and cream fillings that go inside, and the sugar glaze that goes on the outside. Beatrice ends by showing Julia how to manipulate the dough into a Danish Braid.

Upcoming Broadcasts:

Naomi Duguid and Jeffrey Alford (#203) Duration: 24:54 STEREO TVG

Bakers Jeffrey Alford and Naomi Duguid show Julia several methods for creating pita or flat breads, and the toppings that go with them. Jeffrey makes a wheat flour dough pita bread in the oven and in a skillet, and Naomi prepares a Eastern Mediterranean Lamb and Tomato bread, using the unusual spices of cinnamon and allspice. The couple shows Julia how the proper way to eat flat bread, and introduces her to the traditional Middle Eastern toppings of Lentil Salad with red pepper, Chick peas with spearmint, diced cucumber, and yoghurt and cheese balls.

Upcoming Broadcasts:

Danielle Forestier, Oakland CA (#204) Duration: 24:55 STEREO TVG

Master baker Danielle Forestier shows Julia how to make the classic French baguette. Using the traditional yet simple recipe of flour, water, salt and yeast and terra cotta baking tiles, Danielle demonstrates how this traditional French bread can be made at home.

Upcoming Broadcasts:

Marjus Farbinger (#205) Duration: 24:54 STEREO TVG

Chef Julia Child observes as pastry chef and master teacher Markus Farbinger creates a classic Viennese Pastry flavored with an espresso batter and layered with meringue. He also demonstrates how to make a decorative yet edible garnish of baskets made out of caramel, which are then filled with fruit.

Upcoming Broadcasts:

Charlotte Akoto (#206) Duration: 24:54 STEREO TVG

This episode is a demonstration of the versatility of meringues. Chef Julia Child observes pastry chef Charlotte Akoto as she creates three different desserts: meringue sandwiches with chocolate cream center, chocolate meringues with a caramel cream filling, and a meringue Napoleon with whipped cream and fresh fruit . First, she demonstrates the techniques used to make several different kinds of meringues, forming the part of the dessert that will serve as the base for a variety of cream and fruit fillings. Then she shows Child how to make the fillings themselves, and does a final assembly of all the ingredients.

Upcoming Broadcasts:

Marion Cunningham, Walnut Creek Ca (#207) Duration: 24:53 STEREO TVG

Cooking teacher and author of "The New Fanny Farmer Cookbook" Marion Cunningham shows chef Julia Child how to make a series of easy and delicious quickbreads, an American bakery staple. She makes moist buttermilk crumb muffins from a hundred year-old recipe that are good enough to eat on their own. Then she bakes scones, half done in the traditional shape, half made in a roll-up style, served with butter, whipped cream and raspberries. Finally, she creates unbelievably easy-to-make Irish soda bread, and fluffy popovers served with a drizzling of honey.

Upcoming Broadcasts:

Johanne Killeen (#208) Duration: 24:54 STEREO TVG

Chef Julia Child observes pastry chef Johanna Killeen as she makes "baby cakes," miniature cakes made from of the same basic batter, but varied with different flavoring ingredients. First, she shows Julia how to make the batter, which is a traditional American pound cake recipe, made richer with the addition of creme fraiche. She varies the first recipe by using hazelnut flour as an ingredient, and tops it with a dollop of Italian cream cheese flavored with grappa wine. Then she makes a couple of miniature upside-down cakes, using a rhubarb and caramel topping on one and rose geranium leaves on another.

Upcoming Broadcasts:

Leslie Mackie (#209) Duration: 24:54 STEREO TVG

Chef Julia Child observes as pastry chef and owner of Seattle's Macrina Bakery Leslie Mackie bakes an assortment of tarts and pies. First, Leslie demonstrates how to make the classic pie dough that will form the base of these desserts; some of the dough is used raw, while other crusts are pre-baked in order to avoid a soggy crust. This dough can be frozen for up to a month. Once the shells are prepared, she creates a classic French apple tart, a berry yogurt tart, and a blueberry nectarine tart garnished with chopped almonds.

Upcoming Broadcasts:

David Ogonowski (#210) Duration: 24:54 STEREO TVG

Julia Child observes as chef David Ogonowski makes a triple chocolate truffle treat. He demonstrates how to make the dough for the chocolate tart shell and the filling, which consists of a custard flavored with bits of chopped white and dark chocolate and biscotti. Ogonowski also shows Julia how to make a garnish for the plate the dessert will be served on, including a wafer-thin chocolate cookie topped with homemade espresso parfait, creating a complex dessert of contrasting smooth and crisp textures, and warm and cool temperatures.

Upcoming Broadcasts:

Joe Ortiz, Gayle's Bakery & Rosticceria, Capitola (#211) Duration: 24:54 STEREO TVG

Joe Ortiz, a baker from Gayle's Bakery & Rosticceria in Capitola, California, shows chef Julia Child how to make crusty sourdough bread loaves in several decorative shapes. First, he makes homemade yeast, pulling bacteria wild and yeast out of the air with a mixture of flour, milk, water, and cumin. Adding more flour, he crafts a dough which he shapes into a loaf garnished with a sheaf of wheat, and mini-loaves shaped like a star and a cluster of grapes.

Upcoming Broadcasts:

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TV Technical Issues

TV
    TV Technical Issues
    • KQED DT9 planned, very short outages, Tues 4/15 (& possibly Wed 4/16)

      (DT9.1, 9.2, 9.3) KQED DT9′s Over the Air (OTA) signal from Sutro Tower will experience a few extremely brief outages on Tuesday 4/15 between 10am and 5pm (and possibly on Wed 4/16 if the work cannot be completed in 1 day). Each outage should be measurable in seconds (not minutes). This work will not affect […]

    • KQET DT25 Planned Outage: early Tues 4/15 (btwn 5am-6am)

      (DT 25.1, 25.2, 25.3) At some point between 5am and 6am early Tuesday 4/15, KQET’s signal from the transmitter on Fremont Peak northeast of Monterey will shut down for a short period of time to allow AT&T to do work on our fiber interface. The outage should be relatively short, but its precise start time […]

    • Occasional sound issues, Comcast Cable, Black remote control

      Originally posted 6/19/2013: Some Comcast Basic Cable customers around the Bay Area have reported audio issues with KQED and KQED Plus, on channels 9 and 10. The problem is not related to KQED’s transmission but may be caused by the language setting on your Comcast remote control. If your Comcast remote control is black, please […]

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

KQED DTV Channels

KQED 9

KQED 9
Comcast 9 and 709
Digital 9.1, 54.2 or 25.1

All widescreen and HD programs

KQED Plus

Channel 54
Comcast 10 and 710
Digital 9.2, 54.1 or 25.2

KQED Plus, formerly KTEH

KQED Life

KQED Life
Comcast 189
Digital 54.3

Arts, food, how-to, gardening, travel

KQED World

KQED World
Comcast 190
Digital 9.3

History, world events, news, science, nature

v-me

V-Me
Comcast 191 & 621
Digital 54.5 or 25.3

24-hour national Spanish-language network

KQED Kids

KQED Kids
Comcast 192
Digital 54.4

Quality children's programming parents love too