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Overnight: Midnight - 6am hide airtimes

12:00

Spicy and Sour for Supper

Bridget Lancaster makes a classic Latin version of arroz con pollo. Sour orange pie is served.

12:30

Texas 1

It's fall in Dallas and Ming visits with renowned local chefs and tries out the local fare in Texas.

1:00

Ramen Mania

New Yorker-turned-Japanese-ramen-chef Ivan Orkin iscusses ramen culture in New York versus Tokyo.

1:30

South Africa: Amazing Encounters

Richard Wiese explores the wildest part of South Africa's fabled Kruger National Park.

2:00

Fruit Desserts

Strawberries with balsamic vinegar, nectarines and blueberries in prosecco and a plum crostata.

2:30

Spicy and Sour for Supper

Bridget Lancaster makes a classic Latin version of arroz con pollo. Sour orange pie is served.

3:00

They Call 'em 'bagas

Lillie shows Vivian three ways to bring out the bitter and the sweet in Rutabagas.

3:30

Sante Fe, New Mexico

Rosemary-roasted turnips and a sopapilla with the locally-sourced honey are served.

4:00

Final Touches

Tommy and Charlie install a fireback on a kitchen wall and Roger returns the flowers he saved.

4:30

Tough Trains: India's Independence Railroads

Zay Harding takes on an epic journey in India across one of the world's biggest railway networks.

5:30

Fruit Desserts

Strawberries with balsamic vinegar, nectarines and blueberries in prosecco and a plum crostata.

6:00

Hearty One Pot Meals

Julia Collin Davison makes ground beef chili. Red lentil soup with north African spices is served.

6:30

Rich & Refreshing

Coconut Pumpkin Rum Soup, Picadillo Meatballs, Chayote Salad, and cool Cucumber Lemonade are made.

Morning: 6am - Noon hide airtimes

7:00

Soups

Cauliflower and Parmesan Soup, Asparagus Soup and Red Peppers and Shallots and Asparagus Confit.

7:30

Winter Squash

Pasta with Roasted Butternut Squash, Toasted Walnuts and Grana Padano and White Balsamic Vinaigrette.

8:00

Souper Soups for Supper

Tomato Chowder with Mollet Eggs, Black Bean Soup with Bananas and Garlic Soup are served.

8:30

Harvest

Laura visits the Gravenstein apple harvest and Chef Dale Ray prepares his Garden Winter Squash Soup.

9:00

Incredible Soups

Sicilian Bread Soup, Onion Soup with Gorgonzola and Prosciutto and Chicken Soup with Meatballs.

9:30

Jody Adams

Chef Jody Adams makes a flavorful Green Pea and Artichoke Soup with two kinds of Pesto.

10:00

Trio of Soups

Crawfish and corn soup, turtle soup, oyster and artichoke soup are prepared.

10:30

Luscious Soups

Butternut Squash Soup topped with Peppers, Arugula and Spicy Sausage and a Pea Soup are prepared.

11:00

All in the Family

Parisian Potage and Poulet a la Creme paired with a pureed side of Rice Soubise are made

11:30

Being Italian

Salsiccie al sugo, pasta alla nanci, pasta with shrimp Sicilian fish soup and pannacotta are made.

Afternoon: Noon - 7pm hide airtimes

12:00

Handcrafted

The cuisine and culture of Natchez, the oldest city on the Mississippi River, are explored.

12:30

Growing Up with Living Walls and Vertical Gardens

Urban sprawl is forcing gardeners and designers to look up for new ways to add green spaces.

1:00

Fete Des Boules

Crab Chips with Salmon Caviar and Grand Smoked Ham glazed with Maple Syrup are served.

1:30

Ragu

Lidia shares two ragu recipes, lamb and pepper ragu and a chestnut and mushroom ragu.

2:00

Big Flavors from Little Italy

Test cook Bridget Lancaster uncovers the secrets to making zeppoles at home.

2:30

A Casserole Says Plenty

The Boiler Room welcomes a new manager. A family reunion features home-cooked Casseroles.

3:00

Polesine Parmense, Italy

Recipes include stuffed squash blossoms, millefoglie of quinoa and roasted Guinea hen.

3:30

Final Touches

Tommy and Charlie install a fireback on a kitchen wall and Roger returns the flowers he saved.

4:00

Tough Trains: Vietnam

Zay Harding discovers the checkered and often-dangerous history of the Vietnamese railway.

5:00

Ragu

Lidia shares two ragu recipes, lamb and pepper ragu and a chestnut and mushroom ragu.

5:30

Big Flavors from Little Italy

Test cook Bridget Lancaster uncovers the secrets to making zeppoles at home.

6:00

Hearty One Pot Meals

Julia Collin Davison makes ground beef chili. Red lentil soup with north African spices is served.

6:30

Rich & Refreshing

Coconut Pumpkin Rum Soup, Picadillo Meatballs, Chayote Salad, and cool Cucumber Lemonade are made.

Evening: 7pm - Midnight hide airtimes

7:00

Soups

Cauliflower and Parmesan Soup, Asparagus Soup and Red Peppers and Shallots and Asparagus Confit.

7:30

Winter Squash

Pasta with Roasted Butternut Squash, Toasted Walnuts and Grana Padano and White Balsamic Vinaigrette.

8:00

Souper Soups for Supper

Tomato Chowder with Mollet Eggs, Black Bean Soup with Bananas and Garlic Soup are served.

8:30

Harvest

Laura visits the Gravenstein apple harvest and Chef Dale Ray prepares his Garden Winter Squash Soup.

9:00

Incredible Soups

Sicilian Bread Soup, Onion Soup with Gorgonzola and Prosciutto and Chicken Soup with Meatballs.

9:30

Jody Adams

Chef Jody Adams makes a flavorful Green Pea and Artichoke Soup with two kinds of Pesto.

10:00

Trio of Soups

Crawfish and corn soup, turtle soup, oyster and artichoke soup are prepared.

10:30

Luscious Soups

Butternut Squash Soup topped with Peppers, Arugula and Spicy Sausage and a Pea Soup are prepared.

11:00

All in the Family

Parisian Potage and Poulet a la Creme paired with a pureed side of Rice Soubise are made

11:30

Being Italian

Salsiccie al sugo, pasta alla nanci, pasta with shrimp Sicilian fish soup and pannacotta are made.