Cape Town is a nexus of cultures in a setting so stunning, it’s called the “new California” or “Africa’s Riviera.” Where else in the world can you wake up in a cosmopolitan city, spend the afternoon with penguins, ride a funicular to the edge of a continent, and watch the sun set from a beach with a glass of local wine in hand? From the dizzying heights of the city’s iconic symbol, Table Mountain, to the rugged cliffs and wild flowers of the Cape Peninsula, this episode captures the natural wonders that surround this city where an urbane waterfront contrasts with the nearby townships where most of Cape Town’s three million residents live. This is an intimate look at a city reinventing itself as residents and government work to put the injustice of apartheid behind them.
Sat, 03/01/2014 - 6:00pm
In honor of the biggest party, on the bayou, “Laissez Les Bons Temps Roule” - Let the Good Times Roll! We’re celebrating Mardi Gras, with chefs Steve Raichlen, John Besh, John Shields, Nick Stellino and John Folse. They will be preparing the finest seafood and Cajun dishes just in time for Fat Tuesday.
Joseph Rosendo's Travelscope
Fri, 02/28/2014 - 11:00pm
Thirty-two beautiful islands, off the beaten track, yet in your backyard, is what Joseph discovers on his St. Vincent & the Grenadines adventure. These stunning Caribbean isles offer a wide range of water activities from snorkeling and diving to swimming and sailing. Yet, the best adventures are the natural and cultural ones and Joseph experiences them from searching for the St. Vincent Parrot to swimming with endangered sea turtles and dancing to the drums of the Union Island Maroon Festival.
Moveable Feast with Fine Cooking
Thu, 02/27/2014 - 7:00pm
Host Pete Evans visits the CIA in picturesque Napa Valley and cooks with three of the area’s finest chefs. Corn meal is used to make polenta for that evening’s Napa-style feast, and fresh strawberries from CIA’s own student garden are roasted with dark chocolate and smoked chili.
Mexico - One Plate at a Time with Rick Bayless
Tue, 02/25/2014 - 1:30pm
In Mexico, it is just as common to start your day with a cup of steaming hot chocolate as it is with coffee. Little wonder, when the chocolate is made from freshly roasted cacao beans and seasoned with cinnamon and a touch of sugar. Rick takes us to world-renowned Mayordomo near the main market in Oaxaca and to Seasons of My Heart Cooking School to see the process from two perspectives. For the best cup of coffee ever, Rick takes a day trip to Finca Las Nieves Coffee Plantation where the owners are passionate in their pursuit. Set in almost a thousand acres of the Oaxacan cloud forest, we see organic altura coffee from the bean to the cup. In Chicago, Rick creates an Oaxacan-style tres leches cake with coffee and chocolate. Now we’re wide awake.
Rough Cut - Woodworking with Tommy Mac
Mon, 02/24/2014 - 4:30pm
This time, on Rough Cut, Tommy demonstrates the turning technique by using a lathe and shows how to turn cove and bead shapes into a Tall Floor Lamp. He heads to New London, New Hampshire, on a Rough Cut Road Trip, to visit the studio of artist Peter Bloch, who turns lamp shades out of Aspen logs. Back in the studio, Tommy is joined by his friend and fellow woodworker, Al D’Attanasio.
America's Test Kitchen from Cook's Illustrated
Sun, 02/23/2014 - 8:30pm
Test cook Julia Collin Davison shows host Christopher Kimball how to make the Best Prime Rib and perfectly Roasted Brussels Sprouts at home. Finally, tasting expert Jack Bishop challenges Chris to a tasting of premium butters.
Sat, 02/22/2014 - 6:00pm
This trip to the West Coast, is a dream come true! Bike through Napa’s wine country with Ira David. Joseph Rosendo takes us far from the glitz and glamour of Hollywood, to other parts of Los Angeles for an unexpected good time. Venture off to the beautiful island of Catalina with Doug McConnell. Eureka, it’s California!
Sara's Weeknight Meals
Fri, 02/21/2014 - 2:30pm
Top Chef contestant and Asian-American restaurateur Dale Talde shows Sara his secret sources in Chinatown for pulled noodles and other ingredients, then they come back to Sara’s home kitchen to cook up Pad Thai with Oysters and Bacon and his signature dish, Angry Chicken, spiced like kim chee and marinated in yogurt with lots of potatoes to soak up the sauce.