12:00
Thai grilled Cornish hens with chili dipping sauce and grilled pita stuffed with lamb are prepared.
12:30
Coloradito chicken, mashed potato cazuela, almond and chocolate leche cake are prepared.
1:00
Fried soft-shelled crab po boys, ultimate crab cakes and French fried frog legs are prepared.
1:30
A look at Tokyo, Delhi, Seoul and Bangkok illustrates the remarkable evolution of the mega-city.
2:00
Martha creates Corn Fritters, Corn Stock, a tasty Summer Corn Chowder and homemade Creamed Corn.
2:30
Thai grilled Cornish hens with chili dipping sauce and grilled pita stuffed with lamb are prepared.
3:00
Industrial eats pizzas, grilled eggs with prosciutto and parmesan and pastrami beef ribs are served.
3:30
Martin visits the world's largest bean paste factory and the world's biggest chili market.
4:00
Tom McLaughlin shares his technique for making a Craftsman-style dining chair out of white oak.
4:30
Joseph embarks on a colorful kaleidoscope of adventures in the heart of the heart of Europe.
5:00
Samantha visits iconic places in Switzerland including an Alpine Garden on an idyllic mountaintop.
5:30
Martha creates Corn Fritters, Corn Stock, a tasty Summer Corn Chowder and homemade Creamed Corn.
6:00
Designer Christina McCourt's Patchy Stars is rich with unexpected techniques.
6:30
Jerry shows how to paint in the middle ground leafy trees on the very left side of the canvas.
7:00
Make-ahead mini frittatas with leeks and asparagus and morning glory baked oatmeal are featured.
7:30
Christopher Kimball travels to Chiang Mai, Thailand to get lessons in Thai cooking from Andy Ricker.
8:00
A fantastic salad with grilled local sardines while and a chicken mole are showcased.
8:30
Julie is serving up shawarma, one of the Middle East's most famous street-food sandwiches.
9:00
Master artisans in Bali teach woodcarving, freestyle and block batiking and ikat weaving techniques.
9:30
World heritage temples, Olympic venues, historic towns and great food in South Korea are showcased.
10:00
Shingles with asbestos are removed and the foundation wall panels arrive and are placed.
10:30
Tool and blade scroll saw ideas for every scroller are shared.
11:00
Become closer to earth using natural ingredients and inspirations from the environment.
11:30
The green roof revolution and a bridge helps protect the marshland ecosystem are highlighted.
12:00
Designer Christina McCourt's Patchy Stars is rich with unexpected techniques.
12:30
Jerry shows how to paint in the middle ground leafy trees on the very left side of the canvas.
1:00
Make-ahead mini frittatas with leeks and asparagus and morning glory baked oatmeal are featured.
1:30
Christopher Kimball travels to Chiang Mai, Thailand to get lessons in Thai cooking from Andy Ricker.
2:00
A fantastic salad with grilled local sardines while and a chicken mole are showcased.
2:30
Julie is serving up shawarma, one of the Middle East's most famous street-food sandwiches.
3:00
Master artisans in Bali teach woodcarving, freestyle and block batiking and ikat weaving techniques.
3:30
World heritage temples, Olympic venues, historic towns and great food in South Korea are showcased.
4:00
Visit the Parthenon, Agora, the Isle of Hydra and take the fast-paced pulse of the modern city.
4:30
Tool and blade scroll saw ideas for every scroller are shared.
5:00
Become closer to earth using natural ingredients and inspirations from the environment.
5:30
The green roof revolution and a bridge helps protect the marshland ecosystem are highlighted.
6:00
Shingles with asbestos are removed and the foundation wall panels arrive and are placed.
6:30
Martin explores small bites by highlighting a 'xiao chi' which can be an appetizer or a street food.
7:00
Chef Viestad introduces Ming to a farm apple Kir before they whip up two mouth-watering meals.
7:30
Sara's tea rubbed duck salad with Roquefort and pear dressing hits every note.
8:00
Sausage crostini, penne rigate in vodka sauce and arugula salad with porcini mushroom are prepared.
8:30
Bridget Lancaster shows how to make the ultimate skillet pizza Margherita in a cast iron pan.
9:00
Sure-fire-success waffles, beef and aubergine fatteh and passionfruit ice cream cake are served.
9:30
Martin explores small bites by highlighting a 'xiao chi' which can be an appetizer or a street food.
10:00
Shingles with asbestos are removed and the foundation wall panels arrive and are placed.
10:30
The temples of Ramses the 2nd, the Great Pyramids are more sites along the Nile River are explored.
11:30
Sausage crostini, penne rigate in vodka sauce and arugula salad with porcini mushroom are prepared.
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