Live & Upcoming Programmes

Julie Taboulie's Lebanese Kitchen

Fresh, flaky and fabulous fish from the famous Finger Lakes region is the catch of the day on today's show inspiring Julie's Lebanese-Mediterranean fresh fish dishes. Translating to "spicy fish" Samak Harrah is one of the most famous fish dishes to hail from Lebanon. Julie's fresh fish, spice and everything nice will reel you in hook, line and sinker!

2025-12-09 09:30:11 +0000 UTC → 2025-12-09 10:00:07 +0000 UTC (29m)

Julie Taboulie's Lebanese Kitchen

Julie's falling for Fattoush and you will be too. Her Lebanese peasant-style bread salad is sure to become your new favorite, it's full of flavor and fresh surprises! This spectacular salad is tossed together with Julie's homemade crispy crunchy, toasted-to-perfection pita bread, tossed in Julie's lemony vinaigrette, seasoned with sumac, it's key ingredient, makes this famous salad so satisfying.

2025-12-09 09:00:09 +0000 UTC → 2025-12-09 09:30:11 +0000 UTC (30m)

Julie Taboulie's Lebanese Kitchen

Julie makes her Mezze magical in a stunning and scrumptious presentation of her Lebanese cultures most famous small plates perfectly plated for her loving Lebanese family to savor! Mezze, internationally known all over the world as one of the most distinctive and delicious display of dishes to discover originating from Lebanon and Middle East. Julie Taboulie's Mezze makes entertaining enchanting.

2025-12-09 08:30:12 +0000 UTC → 2025-12-09 09:00:09 +0000 UTC (29m)

Julie Taboulie's Lebanese Kitchen

Rise and shine by starting your day the Lebanese way! Magnificent, mesmerizing and memorable, Julie's Manoush bi Zaatar, Lebanese breakfast dough pies with her Mama in the morning. Ever since she was a little girl, Julie grew up to the sights, sounds and scents surrounding her as her mother would be making and baking Manoush on their family's Saj (authentic Lebanese oven) signaling Sunday morning.

2025-12-09 08:00:17 +0000 UTC → 2025-12-09 08:30:12 +0000 UTC (29m)

Julie Taboulie's Lebanese Kitchen

STOP! And, smell the roses with Julie's rose water signature scented sweets hailing from Lebanon and the Middle East. Beautiful and breathtaking rose gardens inspire Julie's baking. Julie's rose water signature sweets will surely have you stopping to smell the roses, inspiring you to create her sweets for yourself right at home as she simply shows you how step-by-step in true Julie Taboulie style.

2025-12-09 07:30:18 +0000 UTC → 2025-12-09 08:00:17 +0000 UTC (29m)

Julie Taboulie's Lebanese Kitchen

Julie serves up her street food star supreme sandwich, Shawarma. Succulent, spicy, saucy, shaved off a rotisserie spit, Shawarm is one of Lebanon's most famous street-food stars! Julie shares her special tips, tricks and techniques on how-to make her signature street food star, Shawarma, right at home so you can simply re-create her recipes in your very own kitchen and NO rotisserie spit needed.

2025-12-09 07:00:13 +0000 UTC → 2025-12-09 07:30:18 +0000 UTC (30m)

Julie Taboulie's Lebanese Kitchen

An extraordinary eggplant extravaganza Lebanese-style! Julie shares some of her favorite most famous Lebanese eggplant recipes freshly sourced straight from Mama's Glorious Garden. From simple and sophisticated to earthy and exotic, eggplants are excellent selections for sauces, spreads, soups, stews, stuffed and even pickled eggplant too.

2025-12-09 06:30:17 +0000 UTC → 2025-12-09 07:00:13 +0000 UTC (29m)

Julie Taboulie's Lebanese Kitchen

On today's show, a fresh farmer's market is inspiring Julie to make her marvelous Makbouseh, a Lebanese-style summertime squash stew. Julie's Makbouseh, a magnificent medley of fresh vegetables and array of amazing aromatics slowly simmer into a scrumptious squash stew, sure to be a staple at your table. Fresh from the farmer's market to a mouthwatering Lebanese masterpiece you won't want to miss.

2025-12-09 06:00:13 +0000 UTC → 2025-12-09 06:30:17 +0000 UTC (30m)

A Taste of History

Chef Walter Staib presents the story of Dr. Benjamin Rush, one of the most influential figures in the history of American medicine. To honor Dr. Rush, Chef Staib prepares Seafood Vol-au-Vent and a Leek and Crimini Mushroom Ragu, completing the meal with an Apple Tart.

2025-12-09 00:00:14 +0000 UTC → 2025-12-09 00:30:36 +0000 UTC (30m)

A Taste of History

It's A Taste of History when Chef Walter Staib tells the amazing story of young George Washington's only trip abroad. Learn all about the unique connection between Barbados and the United States and enjoy some specialties of Barbados: Bajan Fish Cakes, Flying Fish and Cou-cou.

2025-12-08 23:30:22 +0000 UTC → 2025-12-09 00:00:14 +0000 UTC (29m)

A Taste of History

Chef Walter Staib pays tribute to Charles Thomson, designer of America's Great Seal. Chef Staib dedicates this meal to Thomson with: Crawfish Bisque and Wether Stew. Bee Sting Cake, infused with honey from this founding father's estate, is baked in an 18th century beehive oven and completes the meal.

2025-12-08 23:00:30 +0000 UTC → 2025-12-08 23:30:22 +0000 UTC (29m)

A Taste of History

Join Chef Walter as he tours artist/illustrator John James Audubon's farm and bird sanctuary near Valley Forge. Originally from France, Audubon toured America, capturing the amazing array of bird life he encountered along the Mississippi. Chef Walter prepares a very unusual poultry recipe, Stuffed Cock's Comb as well as Chicken Curry, “the Indian Way,” from a 1745 cookbook.

2025-12-08 22:30:34 +0000 UTC → 2025-12-08 23:00:30 +0000 UTC (29m)

A Taste of History

In this very special episode, Chef Walter takes us to Jamaica - the market basket of Colonial America. Chef Walter prepares classic Jamaican dishes, such as Mannish Water (made from goat's head), Akee and Saltfish, Curried Goat, and Festival - a cornmeal fritter. We also learn about pirates and are serenaded by a Mento band.

2025-12-08 22:00:31 +0000 UTC → 2025-12-08 22:30:34 +0000 UTC (30m)

A Taste of History

Reenactment brings history to life, preserving it for future generations. In this episode, we visit the battlefields, mess tents and riverside encampments for first-hand accounts by reenactors. Chef Walter is busy keeping the fire going in John and William Bartram's kitchen as he prepares Mushroom Toast, Venison Stew, Bread Dumplings and Fried Celery.

2025-12-08 21:30:35 +0000 UTC → 2025-12-08 22:00:31 +0000 UTC (29m)

A Taste of History

Join Chef Walter as he tours Carpenters' Hall in Philadelphia, home to the first Continental Congress and Benjamin Franklin's library. We then learn about James Madison and the Constitutional Congress. In honor of Franklin and the Congress, Chef Walter prepares Fried Calves Feet with Curried Remoulade along with Beef Olives, Mashed Potatoes and Broccoli.

2025-12-08 21:00:40 +0000 UTC → 2025-12-08 21:30:35 +0000 UTC (29m)

A Taste of History

The Battle of Germantown was fought at The Cliveden Estate, once home to Benjamin Chew, former Chief Justice of Pennsylvania. The British victory here enabled their continued occupation of Philadelphia. Chef Walter talks with a surviving member of the Chew family and he prepares Potato Leek Soup, Roasted Leg of Lamb and Cardoon au Fromage.

2025-12-08 20:30:36 +0000 UTC → 2025-12-08 21:00:40 +0000 UTC (30m)

A Taste of History

In this second episode at James and Dolley Madison's estate, Montpelier, Chef Walter learns more about how the Madison's dined and entertained at their beautiful home. In honor of the Madisons, Chef Walter prepares a menu befitting a Presidential state dinner: Virginia Ham and Oysters, Roast Pheasant with Cornmeal Stuffing and Peas a la Francaise.

2025-12-08 20:00:27 +0000 UTC → 2025-12-08 20:30:36 +0000 UTC (30m)

A Taste of History

Dolley Madison was the toast of Washington, hosting her famous “squeeze” parties at the White House first for Thomas Jefferson, and then for her husband, James. Chef Walter throws a party, Dolley-style, making ice cream with Dolley and cooking up a feast, which includes Artichokes, Veal Kidney Dijonnaise, Hoppin' John and Cornmeal Fried Catfish for their guests.

2025-12-08 19:30:27 +0000 UTC → 2025-12-08 20:00:27 +0000 UTC (30m)

A Taste of History

Discover why Rye Coffee became a popular drink in America after President Jefferson and Congress imposed a foreign trade embargo in 1807. Chef Walter shows how rye was harvested, made into bread and brewed to drink. From the kitchen at Harriton House, Chef prepares Madeira Onion Soup, Periwinkles (sea snails), Beef Tongue with Caper Sauce and Pennsylvania Dutch Dumplings.

2025-12-08 19:00:28 +0000 UTC → 2025-12-08 19:30:27 +0000 UTC (29m)

A Taste of History

The Philadelphia gardens of botanists John and William Bartram were a favorite excursion for our founding fathers, including Ben Franklin. In this episode, learn how Franklin introduced tofu to America and watch Chef Walter cook Fried Lafayette Fish, Curried Tofu with Shrimp, Turbot and Braised Romaine, in the hearth of Bartram's kitchen.

2025-12-08 18:30:23 +0000 UTC → 2025-12-08 19:00:28 +0000 UTC (30m)