In Julia's Kitchen with Master Chefs
Charlie Trotter prepares seared scallops with curried carrot broth and a fruit dessert.
2026-01-14 15:06:58 +0000 UTC→2026-01-14 15:35:51 +0000 UTC(28m)
Schedule for PBS Food
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In Julia's Kitchen with Master Chefs
Charlie Trotter prepares seared scallops with curried carrot broth and a fruit dessert.
2026-01-14 15:06:58 +0000 UTC→2026-01-14 15:35:51 +0000 UTC(28m)
In Julia's Kitchen with Master Chefs
Master baker and teacher Jim Dodge creates a chocolate buttermilk fudge cake.
2026-01-14 14:38:05 +0000 UTC→2026-01-14 15:06:58 +0000 UTC(28m)
In Julia's Kitchen with Master Chefs
Chef Daniel Boulud prepares roasted veal chops and sweetbreads.
2026-01-14 14:09:12 +0000 UTC→2026-01-14 14:38:05 +0000 UTC(28m)
In Julia's Kitchen with Master Chefs
Madhur Jaffrey creates shrimp in spicy coconut sauce and basmati rice with dill.
2026-01-14 13:40:19 +0000 UTC→2026-01-14 14:09:12 +0000 UTC(28m)
In Julia's Kitchen with Master Chefs
Chef Jimmy Sneed cooks soft-shell crabs with fresh pasta and cole slaw.
2026-01-14 13:11:25 +0000 UTC→2026-01-14 13:40:19 +0000 UTC(28m)
In Julia's Kitchen with Master Chefs
Lynne Rossetto Kasper roasts a “Renaissance-style” leg of lamb.
2026-01-14 12:42:31 +0000 UTC→2026-01-14 13:11:25 +0000 UTC(28m)
In Julia's Kitchen with Master Chefs
Chef Jasper White makes New England fish chowder and his special pan-roasted lobster.
2026-01-14 12:13:39 +0000 UTC→2026-01-14 12:42:31 +0000 UTC(28m)
In Julia's Kitchen with Master Chefs
Roberto Donna creates pizza margherita and demonstrates his techniques for making dough.
2026-01-14 11:44:48 +0000 UTC→2026-01-14 12:13:39 +0000 UTC(28m)
Simply Ming
Ming visits Daniel Galmiche to sample smoked fish, drink cocktails and makes trout “pho”.
2026-01-14 11:16:27 +0000 UTC→2026-01-14 11:44:48 +0000 UTC(28m)
The French Chef
Julia Child shows how to make aspics and jellied stock.
2026-01-14 10:42:54 +0000 UTC→2026-01-14 11:16:27 +0000 UTC(33m)
The French Chef
Julia Child presents perfect French pates for great events.
2026-01-14 10:10:09 +0000 UTC→2026-01-14 10:42:54 +0000 UTC(32m)
The French Chef
Julia Child whips up two famous French desserts -- Chocolate Mousse and Caramel Custard.
2026-01-14 09:37:31 +0000 UTC→2026-01-14 10:10:09 +0000 UTC(32m)
The French Chef
Julia Child demonstrates the most popular way to serve a duck -- roasted and a l'orange.
2026-01-14 09:04:44 +0000 UTC→2026-01-14 09:37:31 +0000 UTC(32m)
A Chef's Life
Vivian's plate runneth over as her tour of Charleston continues.
2026-01-14 03:47:29 +0000 UTC→2026-01-14 04:16:06 +0000 UTC(28m)
A Chef's Life
Vivian heads to the Charleston's Wine and Food Festival.
2026-01-14 03:20:50 +0000 UTC→2026-01-14 03:47:29 +0000 UTC(26m)
A Chef's Life
Lillie shows Vivian three different ways to bring out the bitter and sweet in rutabagas.
2026-01-14 02:52:13 +0000 UTC→2026-01-14 03:20:50 +0000 UTC(28m)
A Chef's Life
Vivian turns up the heat on a dish that features chicken livers drizzled with hot honey.
2026-01-14 02:23:37 +0000 UTC→2026-01-14 02:52:13 +0000 UTC(28m)
A Chef's Life
The Boiler Room welcomes a new manager, much to Ben's delight.
2026-01-14 01:55:00 +0000 UTC→2026-01-14 02:23:37 +0000 UTC(28m)
A Chef's Life
Vivian learns how to make “the best pickled beets she ever ate.”
2026-01-14 01:26:23 +0000 UTC→2026-01-14 01:55:00 +0000 UTC(28m)
A Chef's Life
Scott Barton stops by to see the kitchen and share the African roots of okra.
2026-01-14 00:57:46 +0000 UTC→2026-01-14 01:26:23 +0000 UTC(28m)
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