15.4 | Cox 109 | FiOS 463
12:00
Delicious dishes include Beer Battered Crab Beignets, Saute Crab Fingers and Creole Gumbo.
12:30
Easy Pancakes are prepared and Creamy French-Style Scrambled Eggs are served.
1:00
Ming and renowned chef Kenji Lopez-Alt cook up a Kimchi feast of spaetzle and pork scallions.
1:30
Test cook Bryan Roof prepares Chicago Thin-Crust Pizza with Homemade Italian Sausage.
2:00
Bianca Borges shows how to make mile-high Deep-Dish Quiche with Mushrooms, Bacon and Gruyere.
2:30
Bianca Borges teaches Christopher Kimball how to make Baked Salted Salmon.with Dill.
3:00
Good Lady Apples Bon Femme, Stew of Red Summer Fruit and Braised Pears in a Caramel Sauce are made.
3:30
Rachel Hollis, author and founder of the Hollis Co., is the epitome of a self-made female founder.
4:00
Tom watches ceiling mounted speakers disappear. Richard oversees the startup of a new HVAC system.
4:30
Ross explores ways that landscaping could be done automatically and a modern bench is built.
5:00
The five tiny port towns of Vernazza, Corniglia, Manarola, Riomaggiore and Monterosso are visited.
6:00
Host J Schwanke explores the wonderful world of succulents and enjoys a succulent-inspired cocktail.
6:30
Meet makers and creators that bring a new life to old materials from fashion design to microscopes.
7:00
Learn how to add some Zen to your free-motion quilting. African wax and batik prints are featured.
7:30
Flowers and a watering can are painted with water color artist Gary Akers in St. George, Maine.
8:00
Kick back with a graceful footrest show. The secret of doing grain matched veneer work is revealed.
8:30
Three candle-based projects are built using different tools, sets of skills and material choices.
9:00
Creative and delicious recipes include Tuna Meatballs with Caponata and Cous Cous with Tuna.
9:30
The sisters learn how artisan pastrami is crafted and take a ramen noodle and broth-making lesson.
10:00
Nik and Dusty share some of their favorite things to do, see and taste in Central Texas.
10:30
Joseph crisscrosses Armenia to explore ancient sites and witness traditional artisans.
11:00
In the shadow of Venice, the three great cities of Padua, Verona and Ravenna are explored.
12:00
Creative and delicious recipes include Tuna Meatballs with Caponata and Cous Cous with Tuna.
12:30
The sisters learn how artisan pastrami is crafted and take a ramen noodle and broth-making lesson.
1:00
Learn how to add some Zen to your free-motion quilting. African wax and batik prints are featured.
1:30
Flowers and a watering can are painted with water color artist Gary Akers in St. George, Maine.
2:00
Kick back with a graceful footrest show. The secret of doing grain matched veneer work is revealed.
2:30
Three candle-based projects are built using different tools, sets of skills and material choices.
3:00
Learn how to add some Zen to your free-motion quilting. African wax and batik prints are featured.
3:30
Julia Collin Davison and Bridget Lancaster make a lone star state classic - flank steak in adobo.
4:00
Creative and delicious recipes include Tuna Meatballs with Caponata and Cous Cous with Tuna.
4:30
The sisters learn how artisan pastrami is crafted and take a ramen noodle and broth-making lesson.
5:00
Nik and Dusty share some of their favorite things to do, see and taste in Central Texas.
5:30
Joseph crisscrosses Armenia to explore ancient sites and witness traditional artisans.
6:00
In the shadow of Venice, the three great cities of Padua, Verona and Ravenna are explored.
6:30
Garlic Saute Bok Choy, Wild Mushroom and Potato Pierogies and a Muffulettu are served.
7:00
Local chef Franck Garanger gathers ingredients for a very special paella in Valencia, Spain.
7:30
Recipes include Shaved Beet Salad, Honey Orange Ginger Dressing and Farm Fresh Lo Mein.
8:00
Milk Street cook Erika Bruce shows Christopher Kimball how to make an easy French apple cake.
8:30
Garlic Saute Bok Choy, Wild Mushroom and Potato Pierogies and a Muffulettu are served.
9:00
Lynn Clark makes Tagliatelle alla Bolognese, a rich and creamy meat sauce without the cream.
9:30
Ikarian Braised Pork with Honey and Rosemary and Roasted Whole Cauliflower with Feta are prepared.
10:00
In the shadow of Venice, the three great cities of Padua, Verona and Ravenna are explored.
10:30
Joseph crisscrosses Armenia to explore ancient sites and witness traditional artisans.
11:00
Nik and Dusty share some of their favorite things to do, see and taste in Central Texas.
11:30
Test cook Ashley Moore makes Texas thick-cut smoked pork chops. Backyard barbeque beans are served.
Your reminder has been scheduled.
There was a problem on our end. Please try again later.
myWHRO