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Hubert Keller: Secrets of a Chef
Tue, 02/04/2014 - 7:30pm

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.

Duck Confit
Duck and Pork Terrine with Pistachios

Kimchi Chronicles
Mon, 02/03/2014 - 1:30pm

Like an Italian with a bowl of spaghetti or tortellini, nothing satisfies a Korean more than eating a bowl of noodles or dumplings. In Korea, slurping is not only permitted, it is considered a compliment to the cook. This episode features a restaurant in Seoul known for its nenngymyun, an unusual dish of elastic buckwheat noodles served with ice-cold beef broth. Marja also visits a spot known for the best kalgooksu, or hand-cut noodles, and another beloved restaurant famous for its hefty portions of mandoo (dumplings). At home in New York, Marja prepares jajangmyeon her favorite comfort food of chewy noodles with savory black bean sauce. Both Marja and Jean-Georges interpret refreshingly cold noodle soups and Jean-Georges puts his spin on chapchae, the popular Korean noodle and vegetable stir-fry. Let the slurping begin.

Chef John Besh's New Orleans
Sun, 02/02/2014 - 9:00pm

Slow-Cooked Baby Goat and Cauliflower and Crawfish Soup

Marathon
Sat, 02/01/2014 - 6:00pm

With Superbowl Sunday coming up, you’d better plan a giant “snack attack” for your fellow sports fans.  Whether its pizza, burgers, chicken or wings that are your favorites; Steven Raichlen, John Shields and Katie Brown will provide inspiration for a fun-filled afternoon with friends and family.  Katie Brown will show you the secret for throwing a victorious sports night party and then learn the art of the tailgate with Steven Raichlen and John Shields.  We may not know who will win the big game, but we do know that your menu will be filled with tasty treats!

Sara's Weeknight Meals
Fri, 01/31/2014 - 2:30pm

Famed Latin American chef and food historian Maricel Presilla shares her favorite dishes and cooking techniques with Sara. Her Zucchini Cuban-Style Cherry Tomato Sofrito with Almond Cacao Picada is vegetarian, but satisfying enough for die hard carnivores. A thick and hearty Mayan Turkey Stew has the unique taste of tomatillos and tortillas on the side. And Maricel’s signature Braised Pork with Greens features the best of Latin American cooking!

Christina
Thu, 01/30/2014 - 2:30pm

Eating well is not grim or deprived, but delicious and satisfying…if you know how to coax the flavors from each and every fresh ingredient. And when you eat whole, unprocessed, seasonal food, you feel…and look your best because your body is being nourished by the best fuel you can feed it, like light as air ravioli filled with creamy sweet peas.

Anywhere, Alaska
Wed, 01/29/2014 - 3:00pm

Host Heather Taggard leads viewers down the rugged Richardson Highway from Fairbanks, in the heart of Alaska’s Interior, to Valdez, the state’s coastal oil port. Viewers will sample delicacies at Delta Meat and Sausage and explore Black Rapids Lodge. Next it’s off to the Arctic Man competition, one of the world's toughest downhill ski races, and an exciting snowmobile race, all in one. The journey ends with a guided heli-skiing trip and an aquatic expedition through the glacial waters of Prince William Sound.

Mexico - One Plate at a Time with Rick Bayless
Tue, 01/28/2014 - 1:30pm

The majority of the people who travel to Mexico go for the beaches. Little wonder when the beaches are as pristine as Huatulco’s Playa Chahué – complete with the Playa Limpia certification for cleanliness. Still, a man’s gotta eat. Not content with a diet of all-inclusive resort dining, Chef Rick Bayless takes us off the beaten path to find great food and even better beaches. You’ll be well-advised to follow his lead and start the day at one the local’s favorite restaurants, Sabor de Oaxaca, in La Crucecita. There, Rick enjoys Salsa de Huevo (omelets in salsa) before a quick trip to Puerto Escondido for an amazing lunch of wood-fired grilled fish on the Playa Principal. Rick paddle-boards on Playa Carrizalillo, another stunning beach in Puerto Escondido, to work up his appetite for Encamaronadas (crispy, cheesy shrimp tacos). Back in Huatulco Rick enjoys an uber-fresh seafood cocktail at Grillo Marinero before stopping for a nightcap at the Quinta Real Hotel to take in the beauty of it all.

Rick Steves' Europe
Mon, 01/27/2014 - 4:00pm

Burgundy is a calm and cultivated corner of France, where fine living is intimately tied to nature and traditions run strong . We’ll slow down to enjoy the region’s edible, drinkable, scenic, and floatable delights. We’ll travel on a canal barge, visit a medieval hospice and a modern monastery, build a barrel, appreciate fine Burgundy wine, slurp escargot, and eat very, very well. If you’re looking for quintessential French culture, you’ll find it in Burgundy.

Woodturning Workshop
Sun, 01/26/2014 - 10:30am

Tim visits nationally renowned woodturner Bill Luce who shows off some of his phenomenal sandblasted work. Then it’s back to the shop, where Tim shows you how to hollow a Southwestern vessel and then tries out his newly found sandblasting ‘skills’.

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