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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.

Marathon
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.

Best of the Joy of Painting
Thu, 08/01/2013 - 12:30pm

Take a little walk with Bob Ross, he'll show you how to create the same landscape setting from summer into winter.

The Woodwright's Shop
Wed, 07/31/2013 - 4:30pm

Grooves and splines make a tidy oak box, but can we cut the joints just using hand tools? And do we want to?

For Your Home
Tue, 07/30/2013 - 5:30pm

Instead of moving up, Americans are making over. In the first of two parts, Vicki and Sloan embark on a major kitchen renovation by visiting a custom cabinet shop, beginning demolition and meeting with electricians, carpenters and plumbers. Carpenter Luke Miller replaces an old window with a sparkling, new stained glass panel.

Barbecue University with Steven Raichlen
Mon, 07/29/2013 - 1:30pm

Mindful of the suffering of New Orleans in recent years, this show pays tribute to Louisiana's rich culinary traditions. You know Raichlen's rule: If something tastes good baked, boiled, or deep-fried, it probably tastes even better grilled. Case in point: Grill-Top Shrimp "Boil" jazzed up with grilled bratwurst-this isn't like any shrimp boil you've ever tasted. And never mind that deep-fried turkey was invented in Louisiana: Steven cooks Big Easy Barbecued Turkey with plenty of wood smoke after literally injecting it with a spice-scented marinade. Cajun Tuna Pipérade combines the "Holy Trinity"--onion, celery, and bell pepper--with tomato, spicy andouille sausage and fire-licked sushi-grade tuna steaks for flavor that just won't quit.

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