12:00
Julia and Bridget uncover the secrets to making perfect pan-seared thick-cut boneless pork chops.
12:30
A food incubator along with chutney, out of the ordinary cookies and savory rugelach are showcased.
1:00
Tina cooks Crab and Norwegian Lobster on the grill, diving for Scallops and grills Salmon.
1:30
An area of New York State rich with history, natural scenery and exciting experiences is explored.
2:00
Beehive buns, semolina coconut cake, sesame caramels and bruleed saffron custards are served.
2:30
Julia and Bridget uncover the secrets to making perfect pan-seared thick-cut boneless pork chops.
3:00
Recipes include beef kefta and garden salad and roasted carrots with sheep feta and orange.
3:30
Salad of Figs, Goats Cheese and Mint and Grilled Squid with Cherry Tomatoes and Marjoram.
4:00
Tom installs crown molding on cabinets with full overlay doors and Richard discusses toilet seats.
4:30
Tel Aviv, the fortress of Masada, the Sea of Galilee and Yad Vashem Holocaust memorial are explored.
5:00
The sport of Paragliding and its history at Torrey Pines north of downtown San Diego are explored.
5:30
Beehive buns, semolina coconut cake, sesame caramels and bruleed saffron custards are served.
6:00
Sarah Ann Smith uses paints and thermofax screens to enhance her fused and collaged art quilts.
6:30
Jerry shows how to use the #4 chisel-edge brush to paint the shapes of all the elliptical stones.
7:00
Spinach salad with roasted squash, grapes and pumpkin seeds and pickled red onions are served.
7:30
Cabbage casserole, black eyed peas and andouille and corned beef are prepared.
8:00
Delicious dishes include a classic tomato risotto and a delicate hazelnut ice cream.
8:30
Parsley potatoes with the skin-on, whole wheat fusilli vongole and vegetable and brown rice pilaf.
9:00
Jim learns traditional Hungarian egg painting and crafts simple objects with straw weaving.
9:30
The Temple Mountains of Angkor and river towns and villages of the Mekong river valley are visited.
11:00
P. Allen Smith visits the one-of-a kind mountain town of Eureka Springs, Arkansas.
11:30
Designer Wyatt White shows how to use braided wire to make a trendy bangle bracelet.
12:00
Sarah Ann Smith uses paints and thermofax screens to enhance her fused and collaged art quilts.
12:30
Jerry shows how to use the #4 chisel-edge brush to paint the shapes of all the elliptical stones.
1:00
Spinach salad with roasted squash, grapes and pumpkin seeds and pickled red onions are served.
1:30
Cabbage casserole, black eyed peas and andouille and corned beef are prepared.
2:00
Delicious dishes include a classic tomato risotto and a delicate hazelnut ice cream.
2:30
Parsley potatoes with the skin-on, whole wheat fusilli vongole and vegetable and brown rice pilaf.
3:00
Tel Aviv, the fortress of Masada, the Sea of Galilee and Yad Vashem Holocaust memorial are explored.
3:30
The Temple Mountains of Angkor and river towns and villages of the Mekong river valley are visited.
4:00
Charming Dutch sights are visited from Haarlem to Rotterdam and from Delft to the Zuiderzee.
5:00
P. Allen Smith visits the one-of-a kind mountain town of Eureka Springs, Arkansas.
5:30
Designer Wyatt White shows how to use braided wire to make a trendy bangle bracelet.
6:30
Pumpkin Soup with Toasted Pumpkin Seed Oil and Spiced and Braised Lamb are prepared.
7:00
Cauliflower risotto and delicious soy-honey-lime beer battered cauliflower are served.
7:30
A spectacular homemade chianti red pasta is filled with local goat cheese and spring asparagus.
8:00
Dishes includes red onions stuffed with rice and a roast pork shoulder with roast vegetable sauce.
8:30
Christie Morrison shows Julia Collin Davison how to make a show-stopping Oregon blackberry pie.
9:00
Martin visits the world's largest bean paste factory and the world's biggest chili market.
9:30
Pumpkin Soup with Toasted Pumpkin Seed Oil and Spiced and Braised Lamb are prepared.
10:30
Zay Harding takes on an epic journey in India across one of the world's biggest railway networks.
11:30
Dishes includes red onions stuffed with rice and a roast pork shoulder with roast vegetable sauce.
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