Alamelu will show viewers how easy it is to prepare an absolutely delicious rice dish called "Lemon Rice," she will also show you how to transform, in your own kitchen, eggplant into a simple, irresistible dish called "Eggplant Masala", and she’ll show you how to select the right type of rice to use for preparing rice dishes.
Sat, 08/10/2013 - 6:00pm
It’s time for your kitchen to cook up a new look. From cabinets to countertops, we’re making changes that run the gamut of possibilities for a modern kitchen. Vicki and Sloan Payne add lightness and beauty to a kitchen with a stained-glass window. P. Allen Smith brings the outdoors inside with a kitchen open to the elements, while Matt and Shari of “Around the House” provides ample storage space for the bustling kitchen. Your kitchen will be fabulous after its facelift.
Barbecue University with Steven Raichlen
Fri, 08/09/2013 - 1:30pm
Grilling is the performance art of cooking. And in every great griller beats the intrepid heart of a showman. This show is designed to add theatrics to your next barbecue. The Professor leads off with Butter and Herb Spit Roasted Turkey served with flaming Hot Pepper Kebabs; And even veggies get the shock treatment in Grilled, Dilled, and Chilled Eggplant Dip roasted directly in the embers. Steven steers the show back to BBQ U basics with Ember-Roasted Sweet Corn, grilled right in the husks. Extreme barbecue cuisine…today at the U.
Thu, 08/08/2013 - 2:30pm
Think you can’t lose weight and enjoy an Italian feast? Sophia Loren famously said she owed her great looks to pasta and olive oil. The natural deliciousness of Italian cuisine can help you achieve the body of your dreams with its great balance of carbs, protein and fat. And with delicious dishes like Penne fra Diavolo, dieting has never been so yummy.
Sewing with Nancy
Wed, 08/07/2013 - 12:00pm
Learn updated and easy techniques to make your sewing and quilting more enjoyable. Nancy shares a sampling of simplified tips and techniques from her book, Sewing A to Z. In this first part of the series she covers letters A–G with techniques such as preparing Anchor Cloths, making Belt Loops, Cutting Out Patterns, using Double Needles, Easing Seams, making Fabric Tubes, and using Gathers.
Sara's Weeknight Meals
Tue, 08/06/2013 - 7:00pm
The fewer the ingredients, the faster dinner gets to the table — that’s why Sara’s rustled up some delicious recipes featuring only 5 ingredients, and boy are they good! Try the Roasted Salmon with Hot Mustard Cracker Topping — crunchy on the outside and oh so tender on the inside. Buffalo Rice mixes the best tastes of Buffalo chicken wings — hot sauce, blue cheese, celery, crispy chicken — in a quick and flavorful rice bowl. Sautéed Duck Breasts have an Apricot Szechuan Peppercorn Sauce that’s packed with sweet and spicy flavors. And nothing could be simpler than Peppery Broccoli Pasta with Feta Cheese — a satisfying, meat-free alternative. Less is more!
Cook's Country from America's Test Kitchen
Mon, 08/05/2013 - 8:30pm
Test cook Bridget Lancaster uncovers the secrets to making perfect Herb-Crusted Beef Tenderloin. Then, equipment expert Adam Ried reveals his top picks for fondue pots. And finally, test cook Erin McMurrer shows host Christopher Kimball how to make the ultimate Duchess Potatoes.
Growing a Greener World
Sun, 08/04/2013 - 11:00am
Learning to live in harmony with nature becomes a bit more daunting when some of our furry friends are using our gardens and landscapes as their personal buffet. In this episode we explore natural ways to safely and humanely repel them for good.
Sat, 08/03/2013 - 6:00pm
The fearless Globe Trekker team is at it again! Ian Wright and the rest of the gang will keep the pages in your passport filled as we go continent hopping – from The Americas to Europe to Asia. Ancient cultures and the human spirit are all yours to experience and treasure when you go globe trekking!
Primal Grill with Steven Raichlen
Fri, 08/02/2013 - 1:00pm
Brining may seem like a relatively modern technique, but it’s centuries, if not millennia, old. In fact, that’s the origin of the English word pickle—pockel was the Old English word for brine. Brining has the dual advantages of keeping intrinsically dry foods, like pork chops and chicken breasts, moist on the grill, and it also adds an extra layer of flavor. In this show you’ll learn all about brining and marinating, including a wine-brined butterflied leg of lamb, bourbon-brined pork chops, and a “brine” you actually inject into a turkey with a hypodermic needle.