Create

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.

Cooking with Julie Taboulie
Sun, 07/28/2013 - 7:30am

Recipes:
Foul - fresh fava beans in garlic, lemon and extra virgin olive oil
Sleet - sautéed dandelion greens with caramelized onions
Lubia - Lebanese style slowly stewed flat green beans in onions and extra virgin olive oil
Atafiah - Arabic wild greens caramelized with onions and blended bulgur wheat

Marathon
Sat, 07/27/2013 - 6:00pm

Sweet peaches are a favorite of summer. Whether they are a part of the main course or the dessert, enjoy them in a variety of recipes as prepared by Ming Tsai, Jacques Pepin and Mary Ann Esposito. This will be a peach of a marathon!

Ciao Italia
Fri, 07/26/2013 - 2:00pm

Mary Ann and young friend Rachel Carew join forces nella cucina to satisfy their sweet tooths by preparing an Upside Down Peach Tart. But that’s not all; there’s still time to make a rich and creamy ricotta cheesecake in amaretti cookie crust to create, -- more importantly, to enjoy a tavola (at the table). You’re invited!

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