12:00
Chinese Pork Dumplings and Beijing-Style Meat Sauce and Noodles (Zha Jiang Mian) are prepared.
12:30
Rick makes classic ceviche and dials it up with recipes for ceviches with coconut and a little booze.
1:00
Julie prepares samak harrah, one of her special Lebanese fish dishes inspired by the Finger Lakes.
1:30
Kathy McCabe gets a test drive in a lamborghini and learns how to make Bologna's famous tortellini.
2:00
Orange curd cupcakes topped with citrusy orange chips and elegant brownie cupcakes are prepared.
2:30
Chinese Pork Dumplings and Beijing-Style Meat Sauce and Noodles (Zha Jiang Mian) are prepared.
3:00
Cornell chicken, Baltimore pit beef and sweet, smoky barbecued salmon are highlighted.
3:30
Recipes include Chicken Liver Pate, Crustless Spinach and Leek Quiche and Stone Fruit Galette.
4:00
Electrician Heath Eastman installs a chandelier in a homeowner's dining room.
4:30
Explore the shopping boulevards and coffee houses of this busy, noble city straddling the Danube.
5:00
Brandy takes the VIA Rail train from Jasper, Alberta, through Prince George to Prince Rupert.
5:30
Orange curd cupcakes topped with citrusy orange chips and elegant brownie cupcakes are prepared.
6:00
Painter-turned-quilter Victoria Findlay Wolfe creates compelling designs with die-cut shapes.
6:30
Wyland shows how negative space can be an ideal technique for representing animals in the wild.
7:00
Executive Chef Patrick Mulvaney shares exciting and easy recipes using fresh cherries.
7:30
Slow cooked roast beef po-boy dressed with mayonnaise and a fried oyster po-boy are served.
8:00
Recipes include Casalinga with Fettucine, classic Minestrone and spicy, Peperoni Pretzels.
8:30
Rhubarb Day in Vermillion, Mulberry Jelly and Wild Edible Path in Pine Ridge are featured.
9:30
Explore the Bandhavgarh National Park's tiger reserve and celebrate the Diwali Festival in Indore.
10:00
Tommy teaches the new apprentices to frame a deck and Jeff's crew frames the exterior flair detail.
10:30
Wooden puzzles are fun to make and impossible to solve and they make excellent presents!
11:00
Mini plants, mini houses, mini pizzas and the fairy gardens craze are showcased.
11:30
Sloan and Vicki add drama and serenity to a backyard while still providing family friendly spaces.
12:00
Painter-turned-quilter Victoria Findlay Wolfe creates compelling designs with die-cut shapes.
12:30
Wyland shows how negative space can be an ideal technique for representing animals in the wild.
1:00
Executive Chef Patrick Mulvaney shares exciting and easy recipes using fresh cherries.
1:30
Slow cooked roast beef po-boy dressed with mayonnaise and a fried oyster po-boy are served.
2:00
Recipes include Casalinga with Fettucine, classic Minestrone and spicy, Peperoni Pretzels.
2:30
Rhubarb Day in Vermillion, Mulberry Jelly and Wild Edible Path in Pine Ridge are featured.
3:30
Explore the Bandhavgarh National Park's tiger reserve and celebrate the Diwali Festival in Indore.
4:00
Explore a castle, peek at the new parliament, dabble in the local literature & sip a little Scotch.
4:30
Wooden puzzles are fun to make and impossible to solve and they make excellent presents!
5:00
Mini plants, mini houses, mini pizzas and the fairy gardens craze are showcased.
5:30
Sloan and Vicki add drama and serenity to a backyard while still providing family friendly spaces.
6:00
Tommy teaches the new apprentices to frame a deck and Jeff's crew frames the exterior flair detail.
6:30
Chicken and Waffle Melt, Fried Chicken Chicken-Salad Sliders and Sweet Heat Pan-Fried Chicken.
7:00
Chef Rick Bayless creates traditional Mexican chilaquiles and Ming makes rice cake chicken "nachos."
8:00
Today's menu includes swordfish skewers with a sweet and sour sauce and stuffed calamari.
8:30
Smoked Fish Tacos, a Southern California classic, and Grilled Steak Fajitas are prepared.
9:00
In Valle De Guadalupe, Pati visits one of the legendary cooks in the area, Dona Esthela.
9:30
Chicken and Waffle Melt, Fried Chicken Chicken-Salad Sliders and Sweet Heat Pan-Fried Chicken.
10:00
Tommy teaches the new apprentices to frame a deck and Jeff's crew frames the exterior flair detail.
10:30
Follow the ancient trade routes from the Gotthard pass into central Switzerland, along Lake Lucerne.
11:30
Today's menu includes swordfish skewers with a sweet and sour sauce and stuffed calamari.
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