15.4 | Cox 109 | FiOS 463
12:30
Julia Collin Davison makes an Orange, Cranberry and Mint Pavlova. Holiday Eggnog is served.
1:00
Shrimp Etouffee and a Classic Salt and Pepper Head on Shrimp served over rice are prepared.
2:00
Rick Bayless marvels over Julia Child's knife skills and the great training technique she provided.
2:30
Martha Stewart weighs in on how influential Julia was in changing how viewers thought about cooling.
3:00
Rick explores pozole in Mexico and creates seafood pozole verde, rich and lush with velvety broth.
3:30
Television producer Norman Lear takes us to his favorite restaurant, Crossroads in Los Angeles.
4:00
The crew converts a decades-old butler's pantry kitchen into an up-to-date kitchen for the future.
4:30
Jenn explains how various climates across the United States impact different landscapes.
5:00
Traveling across Germany, discover how fascism rose and then fell and trace the roots of Nazism.
5:30
Out of nowhere appears an unexpected find -- a weathered cottage in the deep forest by Bob Ross.
6:00
J Schwanke visits Florida foliage growers to show you this beautiful workhorse of the plant world.
6:30
Georgia brings us into her garden and highlights small space gardening and container gardening.
7:00
Discover how to add variety to your art quilt projects by changing up your materials.
7:30
Roger captures a magnificent water fall scene with oils at Glacier National Park in Montana.
8:00
Eric visits April Wagner, a glassblower working in abstract art, and learns how to make a glass cup.
8:30
Sit in comfort at your workbench on an adjustable-height stool with curved legs and metal footrests.
9:00
Chefs Ayesha Nurdjaja and Hillary Sterling run their own kitchens at Hundred Acres and Vic's.
10:00
A bread maker and skilled artisans, including a master glass craftsman and a luthier, are featured.
10:30
Joseph catches the urban beat of Melbourne and takes in the natural scenery on the Great Ocean Road.
11:00
Rick island-hops through the Aegean, sampling the Greek getaways of Santorini, Mykonos and Rhodes.
11:30
Imagine stumbling upon this little surprise cabin and shed, nestled in the snow drifts!
12:00
Chefs Ayesha Nurdjaja and Hillary Sterling run their own kitchens at Hundred Acres and Vic's.
1:00
Discover how to add variety to your art quilt projects by changing up your materials.
1:30
Roger captures a magnificent water fall scene with oils at Glacier National Park in Montana.
2:00
Eric visits April Wagner, a glassblower working in abstract art, and learns how to make a glass cup.
2:30
Sit in comfort at your workbench on an adjustable-height stool with curved legs and metal footrests.
3:00
Discover how to add variety to your art quilt projects by changing up your materials.
3:30
A show-stopping special occasion cider-braised pork roast and potato-cheddar pierogi are prepared.
4:00
Chefs Ayesha Nurdjaja and Hillary Sterling run their own kitchens at Hundred Acres and Vic's.
5:00
A bread maker and skilled artisans, including a master glass craftsman and a luthier, are featured.
5:30
Joseph catches the urban beat of Melbourne and takes in the natural scenery on the Great Ocean Road.
6:00
Rick island-hops through the Aegean, sampling the Greek getaways of Santorini, Mykonos and Rhodes.
7:00
Recipes include Baked Risotto with Red Wine, Sweet Potatoes and Duck Confit and Wonton Ravioli.
7:30
Delicious recipes include Spiced Lentil Soup, Warm Moroccan Chicken and Sweet Potato Salad.
8:00
The chef and owner of Gotham Bar and Grill prepares Muscovy Duck Breast With Chinese Spices.
9:00
Rick Bayless enjoys how Julia Child prepared potatoes. Jacques Pepin discusses her love of butter.
9:30
Vivian Howard and Marcus Samuelsson enjoy Julia Child's presentation of chickens.
10:00
Teeming Cairo, the capital of Egypt and one of the leading cities of the Muslim world, is explored.
10:30
Joseph catches the urban beat of Melbourne and takes in the natural scenery on the Great Ocean Road.
11:00
A bread maker and skilled artisans, including a master glass craftsman and a luthier, are featured.
11:30
Test cook Ashley Moore makes a Crumb-Crusted Rack of Lamb that is perfect for the holidays.
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