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Tuesday, February 20
Feb 20, 3:30am The Best of The Joy of Painting
Triple View (26 min)
episode numbers: 3234

Bob Ross paints a small cabin under a majestic mountain range; the surprise at the end gives you a window view!

DVI Availability:
NO
Feb 20, 4:00am Primal Grill with Steven Raichlen
Primal Grill with Steven Raichlen
Heat Without Meat (26 min)
episode numbers: 308

Whether you're a vegetarian, feeding someone who doesn't eat meat, or simply crave meatless grilling from time to time, this show is for you. Smoked egg pate from Israel. (Think of it as turbocharged egg salad.) Grilled tofu with pineapple, cucumber, and a chili-peanut dipping sauce from Malaysia. Grilled bananas with a spoon-licking caliber coconut-caramel sauce from Thailand (as good for breakfast or a snack as a dessert). And Israeli Eggplant Salad-proof that you don't need meat to show off your grilling skills. Israeli Smoked Egg Pate; Malaysian Grilled Tofu; Thai Coconut Bananas; Israeli Eggplant Salad.

DVI Availability:
NO
Feb 20, 4:30am Joanne Weir Gets Fresh
Fresh Bread (26 min)
episode numbers: 111

One of Joanne's favorite simple pleasures in life is toasted bread and melted cheese. In this episode entirely dedicated to bread and sandwiches, Joanne treats viewers to a trip to Della Fattoria bakery in Petaluma, and teaches her student how to make a Piadina Salmon Melt and a "Not Your Mother's Grilled Cheese" Sandwich. Recipes: Piadina Salmon Melt, Not Your Mother's Grilled Cheese Sandwich, Pullman Bread. Student: Lila Hood.

DVI Availability:
NO
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Feb 20, 5:00am Dining with the Chef
Dining with the Chef Episode 346 (28 min)
episode numbers: 346

DVI Availability:
Feb 20, 5:30am New Orleans Cooking with Kevin Belton
Irish New Orleans (26 min)
episode numbers: 125

Irish stew, Creole cottage pie, Irish channel soda bread.

DVI Availability:
NO
Feb 20, 6:00am Family Travel with Colleen Kelly
Family Travel with Colleen Kelly
Scotland - Loch Ness Monster, Highland Dancing & Games, and Achnagairn Castle (26 min)
episode numbers: 404

Colleen and her family don their kilts and head to Scotland. Here, they try their hand at some Scottish games, get a taste of haggis, and learn how to dance traditional highland dances, complete with bagpipes. To get their fill of Scottish history, they also explore the ancient and beautiful Achnagairn Castle, and take a tour of Loch Ness. You might even get a glimpse of the Loch Ness monster.

DVI Availability:
NO
Feb 20, 6:30am Curious Traveler
Curious Traveler
Curious Paris (26 min)
episode numbers: 201

Why does Paris look like Paris? Why were the Eiffel Tower and the Pont Alexandre III built for World Expos? Why is the Opera Garnier so ornate? Why is there a Romano-Byzantine Basilica atop the highest point in Paris? Why are the streets so windy in Montmartre? Why was a famous cabaret built inside a red mill: the Moulin Rouge?

DVI Availability:
NO
Feb 20, 7:00am Woodwright's Shop
Hand Plane Essentials with Chris Schwarz (26 min)
episode numbers: 3705

Learn how to make gleaming surfaces, tight joints and crisp moldings through perfect planing.

DVI Availability:
YES
Feb 20, 7:30am Woodsmith Shop
Woodsmith Shop
Horizontal Routing (29 min)
episode numbers: 1109

Add versatility to the combination router table with an easy-to-build horizontal table. Follow along as the editors make a carved lid for the decorative box.

DVI Availability:
NO
Feb 20, 8:00am Growing a Greener World
 Growing a Greener World
Growing Up with Living Walls and Vertical Gardens (26 min)
episode numbers: 719

With the constant expansion of urban sprawl, gardeners and designers are looking up for new ways to add green spaces. As a result, living walls are one of the newest and hottest trends in outdoor design. They're not only beautiful, they add the perfect link by providing new life in an ever-growing concrete jungle.

DVI Availability:
NO
Feb 20, 8:30am Start Up
Necklace Or Neck Brace? (26 min)
episode numbers: 510

Gary and the crew head to Austin, Texas to meet with Jessica Honegger, owner of Noonday Collection, a business that uses fashion to create meaningful opportunities around the world. Then they head over to Houston, Texas to meet with Shawn Baker, owner of Tantrums, A business that allows individuals to release frustrations in a safe and effective way, one baseball bat at a time.

DVI Availability:
Feb 20, 9:00am Sewing with Nancy
Strip-By-Strip Patchwork Quilts, Part 1 (29 min)
episode numbers: 3107

Variegated fabrics and simple-to-stitch fabric strips known as strata, give these quilt designs great visual interest. Great as stash busting projects, Nancy and quilt designer, Donna Fenske, show you techniques to transform fabric strips into beautiful quilts to decorate your home.

DVI Availability:
Feb 20, 9:30am The Best of The Joy of Painting
Triple View (26 min)
episode numbers: 3234

Bob Ross paints a small cabin under a majestic mountain range; the surprise at the end gives you a window view!

DVI Availability:
NO
Feb 20, 10:00am Primal Grill with Steven Raichlen
Primal Grill with Steven Raichlen
Heat Without Meat (26 min)
episode numbers: 308

Whether you're a vegetarian, feeding someone who doesn't eat meat, or simply crave meatless grilling from time to time, this show is for you. Smoked egg pate from Israel. (Think of it as turbocharged egg salad.) Grilled tofu with pineapple, cucumber, and a chili-peanut dipping sauce from Malaysia. Grilled bananas with a spoon-licking caliber coconut-caramel sauce from Thailand (as good for breakfast or a snack as a dessert). And Israeli Eggplant Salad-proof that you don't need meat to show off your grilling skills. Israeli Smoked Egg Pate; Malaysian Grilled Tofu; Thai Coconut Bananas; Israeli Eggplant Salad.

DVI Availability:
NO
Feb 20, 10:30am Joanne Weir Gets Fresh
Fresh Bread (26 min)
episode numbers: 111

One of Joanne's favorite simple pleasures in life is toasted bread and melted cheese. In this episode entirely dedicated to bread and sandwiches, Joanne treats viewers to a trip to Della Fattoria bakery in Petaluma, and teaches her student how to make a Piadina Salmon Melt and a "Not Your Mother's Grilled Cheese" Sandwich. Recipes: Piadina Salmon Melt, Not Your Mother's Grilled Cheese Sandwich, Pullman Bread. Student: Lila Hood.

DVI Availability:
NO
Feb 20, 11:00am Dining with the Chef
Dining with the Chef Episode 346 (28 min)
episode numbers: 346

DVI Availability:
Feb 20, 11:30am New Orleans Cooking with Kevin Belton
Irish New Orleans (26 min)
episode numbers: 125

Irish stew, Creole cottage pie, Irish channel soda bread.

DVI Availability:
NO
Feb 20, 12:00pm Family Travel with Colleen Kelly
Family Travel with Colleen Kelly
Scotland - Loch Ness Monster, Highland Dancing & Games, and Achnagairn Castle (26 min)
episode numbers: 404

Colleen and her family don their kilts and head to Scotland. Here, they try their hand at some Scottish games, get a taste of haggis, and learn how to dance traditional highland dances, complete with bagpipes. To get their fill of Scottish history, they also explore the ancient and beautiful Achnagairn Castle, and take a tour of Loch Ness. You might even get a glimpse of the Loch Ness monster.

DVI Availability:
NO
Feb 20, 12:30pm Curious Traveler
Curious Traveler
Curious Paris (26 min)
episode numbers: 201

Why does Paris look like Paris? Why were the Eiffel Tower and the Pont Alexandre III built for World Expos? Why is the Opera Garnier so ornate? Why is there a Romano-Byzantine Basilica atop the highest point in Paris? Why are the streets so windy in Montmartre? Why was a famous cabaret built inside a red mill: the Moulin Rouge?

DVI Availability:
NO
Feb 20, 1:30pm Woodsmith Shop
Woodsmith Shop
Horizontal Routing (29 min)
episode numbers: 1109

Add versatility to the combination router table with an easy-to-build horizontal table. Follow along as the editors make a carved lid for the decorative box.

DVI Availability:
NO
Feb 20, 2:00pm Growing a Greener World
 Growing a Greener World
Growing Up with Living Walls and Vertical Gardens (26 min)
episode numbers: 719

With the constant expansion of urban sprawl, gardeners and designers are looking up for new ways to add green spaces. As a result, living walls are one of the newest and hottest trends in outdoor design. They're not only beautiful, they add the perfect link by providing new life in an ever-growing concrete jungle.

DVI Availability:
NO
Feb 20, 2:30pm Start Up
Necklace Or Neck Brace? (26 min)
episode numbers: 510

Gary and the crew head to Austin, Texas to meet with Jessica Honegger, owner of Noonday Collection, a business that uses fashion to create meaningful opportunities around the world. Then they head over to Houston, Texas to meet with Shawn Baker, owner of Tantrums, A business that allows individuals to release frustrations in a safe and effective way, one baseball bat at a time.

DVI Availability:
Feb 20, 3:00pm Woodwright's Shop
Hand Plane Essentials with Chris Schwarz (26 min)
episode numbers: 3705

Learn how to make gleaming surfaces, tight joints and crisp moldings through perfect planing.

DVI Availability:
YES
Feb 20, 3:30pm Moveable Feast with Fine Cooking
Moveable Feast with Fine Cooking Episode 506 (26 min)
episode numbers: 506

DVI Availability:
NO
Wednesday, February 21
Feb 20, 4:00pm Pati's Mexican Table
Merida - Exploring with the Locals (26 min)
episode numbers: 502

The Yucatan Peninsula is known for its vast jungles, underground cenotes, pristine beaches, ancient architecture and sensational food. With the help of local friends and chefs, Pedro Evia and David Cetina, Pati gets an inside look at Merida, the capital of Yucatan. Pati explores the forefronts of molecular gastronomy, botanas "bar snacks" like chaya empanadas filled with gooey Edam cheese at a cantina, family classics like mondongo stew at the market, and even foreign influences like Kibi. One thing is for sure, Merida is a food-lovers city.

DVI Availability:
NO
Feb 20, 4:30pm Baking With Julia
Baking with Julia Episode 312 (26 min)
episode numbers: 312

This episode of BAKING WITH JULIA features Gail Gand, pastry chef and owner of Chicago's Vanilla Bean Bakery and Florida baker David Blom. Gail shows Julia and viewers how to create a " not your usual" lemon meringue pie-for-one, while David Blom makes cookies: delicately curved tuiles and tasty gingersnaps.

DVI Availability:
NO
Feb 20, 5:00pm Martha Bakes
Updated Classics (26 min)
episode numbers: 801

Sometimes it's hard to believe you can actually improve upon your favorite desserts but Martha proves you can. On today's show, Martha teaches us how to replace the usual ingredients with more wholesome substitutes in three updated classics: luscious rhubarb and raspberry rye crisps, as trendy as they are delicious, flaky buttermilk barley biscuits, and a lofty spelt layer cake lightened with whipped cream and berries. Recipes that are sure to become family favorites!

DVI Availability:
NO
Feb 20, 5:30pm America's Test Kitchen from Cook's Illustrated
Italian Vegetarian (26 min)
episode numbers: 1705

Host Bridget Lancaster shows host Julia Collin Davison how to make perfect cheese and tomato lasagna. Next, tasting expert Jack Bishop challenges Julia to a tasting of jarred anchovies. Finally, test cook Keith Dresser uncovers the secrets to really good garlic bread.

DVI Availability:
NO
Feb 20, 6:00pm Mike Colameco's Real Food
Batard (29 min)
episode numbers: 1403

239 W Broadway is hallowed ground in the NYC restaurant world. In 1989 impresario Drew Nieporent opened Montrachet there to great acclaim, that was followed by the 3 Star Corton and now Batard which earned accolade after accolade including the James Beards best new restaurant of 2014 and another 3 stars from the NY Times.

DVI Availability:
NO
Feb 20, 6:30pm Moveable Feast with Fine Cooking
Moveable Feast with Fine Cooking Episode 506 (26 min)
episode numbers: 506

DVI Availability:
NO
Feb 20, 7:00pm Woodwright's Shop
Hand Plane Essentials with Chris Schwarz (26 min)
episode numbers: 3705

Learn how to make gleaming surfaces, tight joints and crisp moldings through perfect planing.

DVI Availability:
YES
Feb 20, 7:30pm Travelscope
Port Aransas, Texas - Fun on the Texas' Coa (26 min)
episode numbers: 511

Joseph breaks away from heat for a cooling and relaxing stay among the gentle gulf breezes of the South Texas Coast. In every season the pleasures are easy in this laid back Southern town where often the best thing to do is nothing. The active visitor has plenty to keep them busy and Joseph tries his hand at swimming, fishing, kayaking, crawfish shucking and dancing a two step or three. In keeping with his joy of lifelong learning, he hops aboard a University of Texas research vessel for a cruise of the bay and a look it's denizens of the deep.

DVI Availability:
YES
Feb 20, 8:00pm Travels with Darley
France's Western Front Part II (29 min)
episode numbers: 403

Travel along the historic Western Front in France to explore the history of one of the most devastating wars on earth, World War I. Learn how The Great War affected communities in France in the past and present day, delving into remembrance sites and modern pleasures, including great Champagne and local cuisine.

DVI Availability:
NO
Feb 20, 8:30pm Martha Bakes
Updated Classics (26 min)
episode numbers: 801

Sometimes it's hard to believe you can actually improve upon your favorite desserts but Martha proves you can. On today's show, Martha teaches us how to replace the usual ingredients with more wholesome substitutes in three updated classics: luscious rhubarb and raspberry rye crisps, as trendy as they are delicious, flaky buttermilk barley biscuits, and a lofty spelt layer cake lightened with whipped cream and berries. Recipes that are sure to become family favorites!

DVI Availability:
NO
Feb 20, 9:00pm America's Test Kitchen from Cook's Illustrated
Italian Vegetarian (26 min)
episode numbers: 1705

Host Bridget Lancaster shows host Julia Collin Davison how to make perfect cheese and tomato lasagna. Next, tasting expert Jack Bishop challenges Julia to a tasting of jarred anchovies. Finally, test cook Keith Dresser uncovers the secrets to really good garlic bread.

DVI Availability:
NO
Feb 20, 9:30pm Pati's Mexican Table
Merida - Exploring with the Locals (26 min)
episode numbers: 502

The Yucatan Peninsula is known for its vast jungles, underground cenotes, pristine beaches, ancient architecture and sensational food. With the help of local friends and chefs, Pedro Evia and David Cetina, Pati gets an inside look at Merida, the capital of Yucatan. Pati explores the forefronts of molecular gastronomy, botanas "bar snacks" like chaya empanadas filled with gooey Edam cheese at a cantina, family classics like mondongo stew at the market, and even foreign influences like Kibi. One thing is for sure, Merida is a food-lovers city.

DVI Availability:
NO
Feb 20, 10:00pm Primal Grill with Steven Raichlen
Primal Grill with Steven Raichlen
Heat Without Meat (26 min)
episode numbers: 308

Whether you're a vegetarian, feeding someone who doesn't eat meat, or simply crave meatless grilling from time to time, this show is for you. Smoked egg pate from Israel. (Think of it as turbocharged egg salad.) Grilled tofu with pineapple, cucumber, and a chili-peanut dipping sauce from Malaysia. Grilled bananas with a spoon-licking caliber coconut-caramel sauce from Thailand (as good for breakfast or a snack as a dessert). And Israeli Eggplant Salad-proof that you don't need meat to show off your grilling skills. Israeli Smoked Egg Pate; Malaysian Grilled Tofu; Thai Coconut Bananas; Israeli Eggplant Salad.

DVI Availability:
NO
Feb 20, 10:30pm Two for the Road
The Magic of the Galapagos (29 min)
episode numbers: 108

Nik and Dusty arrive in the legendary Galapagos islands! And after surviving a bit of madness at the airport, they set out on what will prove to be the adventure of a lifetime.

DVI Availability:
NO
Feb 20, 11:00pm Martha Bakes
Updated Classics (26 min)
episode numbers: 801

Sometimes it's hard to believe you can actually improve upon your favorite desserts but Martha proves you can. On today's show, Martha teaches us how to replace the usual ingredients with more wholesome substitutes in three updated classics: luscious rhubarb and raspberry rye crisps, as trendy as they are delicious, flaky buttermilk barley biscuits, and a lofty spelt layer cake lightened with whipped cream and berries. Recipes that are sure to become family favorites!

DVI Availability:
NO
Feb 20, 11:30pm America's Test Kitchen from Cook's Illustrated
Italian Vegetarian (26 min)
episode numbers: 1705

Host Bridget Lancaster shows host Julia Collin Davison how to make perfect cheese and tomato lasagna. Next, tasting expert Jack Bishop challenges Julia to a tasting of jarred anchovies. Finally, test cook Keith Dresser uncovers the secrets to really good garlic bread.

DVI Availability:
NO
Feb 21 12:00am Mike Colameco's Real Food
Batard (29 min)
episode numbers: 1403

239 W Broadway is hallowed ground in the NYC restaurant world. In 1989 impresario Drew Nieporent opened Montrachet there to great acclaim, that was followed by the 3 Star Corton and now Batard which earned accolade after accolade including the James Beards best new restaurant of 2014 and another 3 stars from the NY Times.

DVI Availability:
NO
Feb 21, 12:30am Moveable Feast with Fine Cooking
Moveable Feast with Fine Cooking Episode 506 (26 min)
episode numbers: 506

DVI Availability:
NO
Feb 21, 1:00am Woodwright's Shop
Hand Plane Essentials with Chris Schwarz (26 min)
episode numbers: 3705

Learn how to make gleaming surfaces, tight joints and crisp moldings through perfect planing.

DVI Availability:
YES
Feb 21, 1:30am Travelscope
Port Aransas, Texas - Fun on the Texas' Coa (26 min)
episode numbers: 511

Joseph breaks away from heat for a cooling and relaxing stay among the gentle gulf breezes of the South Texas Coast. In every season the pleasures are easy in this laid back Southern town where often the best thing to do is nothing. The active visitor has plenty to keep them busy and Joseph tries his hand at swimming, fishing, kayaking, crawfish shucking and dancing a two step or three. In keeping with his joy of lifelong learning, he hops aboard a University of Texas research vessel for a cruise of the bay and a look it's denizens of the deep.

DVI Availability:
YES
Feb 21, 2:00am Travels with Darley
France's Western Front Part II (29 min)
episode numbers: 403

Travel along the historic Western Front in France to explore the history of one of the most devastating wars on earth, World War I. Learn how The Great War affected communities in France in the past and present day, delving into remembrance sites and modern pleasures, including great Champagne and local cuisine.

DVI Availability:
NO
Feb 21, 2:30am Martha Bakes
Updated Classics (26 min)
episode numbers: 801

Sometimes it's hard to believe you can actually improve upon your favorite desserts but Martha proves you can. On today's show, Martha teaches us how to replace the usual ingredients with more wholesome substitutes in three updated classics: luscious rhubarb and raspberry rye crisps, as trendy as they are delicious, flaky buttermilk barley biscuits, and a lofty spelt layer cake lightened with whipped cream and berries. Recipes that are sure to become family favorites!

DVI Availability:
NO
Feb 21, 3:00am Knit and Crochet NOW
One of a Kind Totes (28 min)
episode numbers: 806

Take your yarn along in a stylish tote. Kristen Mangus makes an adorable raspberry stitch bag that is knit on a loom. Learn to make center-pull yarn balls in the technique corner with Ellen Gormley. Vanessa Wilson crochets a Boho tapestry bag with a long strap and drawstring closure that goes everywhere.

DVI Availability:
Feb 21, 3:30am Wyland's Art Studio
Waterfall (26 min)
episode numbers: 512

Texture generally refers to both the feel and appearance of a surface. It can be employed to make a fine art painting seem more believable and by establishing a sensorial connection with the viewer. Blending is the ability to graduate from one color to another without obvious transitions and boundaries. By using appropriate blending techniques the colors pass imperceptibly from one shade or degree of intensity to another. In this episode, Wyland demonstrates how mixing and blending techniques can work together to create a textured look.

DVI Availability:
NO
Feb 21, 4:00am New Scandinavian Cooking
Arctic Food (26 min)
episode numbers: 705

In today's episode, Andreas visits Spitsbergen, the Norwegian settlement at 78 degrees north. In spite of the perpetual cold and barren surroundings, the area is home to some of the world's richest fisheries. Andreas also forages for arctic mushrooms and meets what is probably the world's northernmost farmer. Onboard a research vessel Andreas makes a lightly cured cod with beetroot and anise, he cooks freshly caught cod and serves it with charred leek, and back on the island he makes crispy seared cod served with snow crab and Arctic mushrooms.

DVI Availability:
NO
Feb 21, 4:30am Ciao Italia
Ciao Italia
Spring Vegetables/Le Verdure Di Primavera (29 min)
episode numbers: 2614

Mary Ann visits Silvia and Anna Imperato, two dynamic sisters in Montevetrano, Italy. Silvia is a successful vintner while Anna is an equally accomplished chef. Mary Ann spends time with them both at their family estate, learning about Silvia's unique wine, then she helps Anna create a crunchy, Bruschetta topped with orange marmellatta and lardo, then a fresh Springtime Soup made from selvatica (wild greens,) and to top it off, a Torta filled with cocoa, ricotta, eggplant and lemon marmelata. Buonissima!

DVI Availability:
NO
Feb 21, 5:00am Taste of Louisiana with Chef John Folse & Company: Hooks, Lies & Alibis
Catfish - Lake Des Allemand (26 min)
episode numbers: 1304

In this episode, John travels to Lake Des Allemand, east of New Orleans where he learns the methods of catching catfish from German descendants. John's nephew Jay and his daughter Allie, teach John the hoop net method of catching fish and then have a good old fashion catfish fry. Back on the White Oaks Dock, John's guest is Don Dubuc, famous local outdoorsman and host of a TV and radio show for the last 20 years. Don and John create a tasty catfish black pot court-bouillon then make a local fishing camp favorite with catfish and shrimp over grits. And they finish the evening with a nice barracuda with a smaller bite that the notorious fish of the same name.

DVI Availability:
NO
Feb 21, 5:30am Mexico -- One Plate at a Time with Rick Bayless
Love of Live Fire Cooking (26 min)
episode numbers: 1106

In Yucatan, cooking over fire is a way of life. Rick meets up with chef Juan Pablo Loza, who ignites the wood-fire grill for octopus with local pineapple. At Zama Beach Club in Isla Mujeres, Cancun chef Federico Lopez fires up his seaside grill to make tikin xic, a Yucatecan grilled fish dish smothered with achiote, the region's hallmark spice paste. And chef Eric Werner shows off his all wood-fire kitchen at Hartwood in Tulum. Forever obsessed with cooking over fire, Rick goes to Lena Brava, his new all wood-fire restaurant in Chicago, to make poc chuc, a traditional citrusy grilled spicy pork dish, then to his backyard for spatchcocked chicken al oregano worthy of a summertime fiesta.

DVI Availability:
NO
Feb 21, 6:00am Rudy Maxa's World
Hong Kong, Part 2 (26 min)
episode numbers: 405

The iconic photo of Hong Kong is a wall of skyscrapers against Victoria Peak with the city's harbor as a foreground. But on the other side of the island there are beaches and miles of forest hiking trails. Travel journalist Rudy Maxa and Washington, D.C. restaurateur Daisuke Utagawa explore both sides of the island, from the frenetic night life of the "mid-level's" bars and restaurants behind those skyscrapers to the calm waters of Repulse Bay on the quiet side of Hong Kong. Dramatic photography by renowned shooters Karel Bauer and Joe Pontecorvo bring Hong Kong into viewers' homes as never before.

DVI Availability:
NO
Feb 21, 6:30am In The Americas with David Yetman
In The Americas with David Yetman
The Pride of Guatemala: Tikal of the Mayas (26 min)
episode numbers: 103

Over two thousand years ago Mayas undertook construction of a city deep within the jungles of the Peten region of Guatemala. For over a thousand years the city of Tikal dominated the countryside and the region with its towering temples, affluent society, and hosts of scientists, engineers, and craftsmen. Host David Yetman accompanies archaeologists who explain the unfolding story of Tikal as new discoveries emerge a daily basis. Yetman visits new excavations within the temples and joins a festival at the home of Maya descendants who live not far away from the ancient site.

DVI Availability:
NO
Feb 21, 7:00am Ask This Old House
Ask this Old House Episode 1615 (26 min)
episode numbers: 1615

DVI Availability:
Feb 21, 7:30am American Woodshop
Shop Jigs (29 min)
episode numbers: 2109

Affordable solutions to everyday woodworking challenges.

DVI Availability:
NO
Feb 21, 8:00am Garden SMART
Garden SMART
Garden SMART Episode 4907 (29 min)
episode numbers: 4907

Sometimes a garden becomes a huge experiment. What plants might we include, and how should we display those plants? Good questions. GardenSMART visits with an expert who has some well-founded ideas on the topic. Be sure to join us as we GardenSMART.

DVI Availability:
Feb 21, 8:30am Craft In America
Celebration (56 min)
episode numbers: 702

This episode explores craft artists, objects and traditions of various holidays, featuring Lion Dancers and float builders of San Francisco's Chinese New Year Parade, ceramic artists in Detroit making festive pieces at Pewabic Pottery and Motawi Tileworks, Kwanzaa celebrations in Chicago and Oakland, and woodblock Christmas cards made by Yoshiko Yamamoto in Washington state.

DVI Availability:
NO
Feb 21, 9:30am Wyland's Art Studio
Waterfall (26 min)
episode numbers: 512

Texture generally refers to both the feel and appearance of a surface. It can be employed to make a fine art painting seem more believable and by establishing a sensorial connection with the viewer. Blending is the ability to graduate from one color to another without obvious transitions and boundaries. By using appropriate blending techniques the colors pass imperceptibly from one shade or degree of intensity to another. In this episode, Wyland demonstrates how mixing and blending techniques can work together to create a textured look.

DVI Availability:
NO
Feb 21, 10:00am New Scandinavian Cooking
Arctic Food (26 min)
episode numbers: 705

In today's episode, Andreas visits Spitsbergen, the Norwegian settlement at 78 degrees north. In spite of the perpetual cold and barren surroundings, the area is home to some of the world's richest fisheries. Andreas also forages for arctic mushrooms and meets what is probably the world's northernmost farmer. Onboard a research vessel Andreas makes a lightly cured cod with beetroot and anise, he cooks freshly caught cod and serves it with charred leek, and back on the island he makes crispy seared cod served with snow crab and Arctic mushrooms.

DVI Availability:
NO
Feb 21, 10:30am Ciao Italia
Ciao Italia
Spring Vegetables/Le Verdure Di Primavera (29 min)
episode numbers: 2614

Mary Ann visits Silvia and Anna Imperato, two dynamic sisters in Montevetrano, Italy. Silvia is a successful vintner while Anna is an equally accomplished chef. Mary Ann spends time with them both at their family estate, learning about Silvia's unique wine, then she helps Anna create a crunchy, Bruschetta topped with orange marmellatta and lardo, then a fresh Springtime Soup made from selvatica (wild greens,) and to top it off, a Torta filled with cocoa, ricotta, eggplant and lemon marmelata. Buonissima!

DVI Availability:
NO
Feb 21, 11:00am Taste of Louisiana with Chef John Folse & Company: Hooks, Lies & Alibis
Catfish - Lake Des Allemand (26 min)
episode numbers: 1304

In this episode, John travels to Lake Des Allemand, east of New Orleans where he learns the methods of catching catfish from German descendants. John's nephew Jay and his daughter Allie, teach John the hoop net method of catching fish and then have a good old fashion catfish fry. Back on the White Oaks Dock, John's guest is Don Dubuc, famous local outdoorsman and host of a TV and radio show for the last 20 years. Don and John create a tasty catfish black pot court-bouillon then make a local fishing camp favorite with catfish and shrimp over grits. And they finish the evening with a nice barracuda with a smaller bite that the notorious fish of the same name.

DVI Availability:
NO
Feb 21, 11:30am Mexico -- One Plate at a Time with Rick Bayless
Love of Live Fire Cooking (26 min)
episode numbers: 1106

In Yucatan, cooking over fire is a way of life. Rick meets up with chef Juan Pablo Loza, who ignites the wood-fire grill for octopus with local pineapple. At Zama Beach Club in Isla Mujeres, Cancun chef Federico Lopez fires up his seaside grill to make tikin xic, a Yucatecan grilled fish dish smothered with achiote, the region's hallmark spice paste. And chef Eric Werner shows off his all wood-fire kitchen at Hartwood in Tulum. Forever obsessed with cooking over fire, Rick goes to Lena Brava, his new all wood-fire restaurant in Chicago, to make poc chuc, a traditional citrusy grilled spicy pork dish, then to his backyard for spatchcocked chicken al oregano worthy of a summertime fiesta.

DVI Availability:
NO
Feb 21, 12:00pm Rudy Maxa's World
Hong Kong, Part 2 (26 min)
episode numbers: 405

The iconic photo of Hong Kong is a wall of skyscrapers against Victoria Peak with the city's harbor as a foreground. But on the other side of the island there are beaches and miles of forest hiking trails. Travel journalist Rudy Maxa and Washington, D.C. restaurateur Daisuke Utagawa explore both sides of the island, from the frenetic night life of the "mid-level's" bars and restaurants behind those skyscrapers to the calm waters of Repulse Bay on the quiet side of Hong Kong. Dramatic photography by renowned shooters Karel Bauer and Joe Pontecorvo bring Hong Kong into viewers' homes as never before.

DVI Availability:
NO
Feb 21, 12:30pm In The Americas with David Yetman
In The Americas with David Yetman
The Pride of Guatemala: Tikal of the Mayas (26 min)
episode numbers: 103

Over two thousand years ago Mayas undertook construction of a city deep within the jungles of the Peten region of Guatemala. For over a thousand years the city of Tikal dominated the countryside and the region with its towering temples, affluent society, and hosts of scientists, engineers, and craftsmen. Host David Yetman accompanies archaeologists who explain the unfolding story of Tikal as new discoveries emerge a daily basis. Yetman visits new excavations within the temples and joins a festival at the home of Maya descendants who live not far away from the ancient site.

DVI Availability:
NO
Feb 21, 1:00pm Rick Steves' Europe
Granada, Cordoba and Spain's Costa del Sol (26 min)
episode numbers: 605

Andalucia's Moorish heritage sparkles in the historic capitals of Granada and Cordoba. And the pride of the Reconquista and the power of Queen Isabel and King Ferdinand enliven the region's great sights. Tasting the smooth sherry and marveling at prancing stallions, we find the passion in Andalucian culture. And we top it off with fun in the Spanish sun on the Costa del Sol.

DVI Availability:
NO
Feb 21, 1:30pm American Woodshop
Shop Jigs (29 min)
episode numbers: 2109

Affordable solutions to everyday woodworking challenges.

DVI Availability:
NO
Feb 21, 2:00pm Garden SMART
Garden SMART
Garden SMART Episode 4907 (29 min)
episode numbers: 4907

Sometimes a garden becomes a huge experiment. What plants might we include, and how should we display those plants? Good questions. GardenSMART visits with an expert who has some well-founded ideas on the topic. Be sure to join us as we GardenSMART.

DVI Availability:
Feb 21, 2:30pm Craft In America
Celebration (56 min)
episode numbers: 702

This episode explores craft artists, objects and traditions of various holidays, featuring Lion Dancers and float builders of San Francisco's Chinese New Year Parade, ceramic artists in Detroit making festive pieces at Pewabic Pottery and Motawi Tileworks, Kwanzaa celebrations in Chicago and Oakland, and woodblock Christmas cards made by Yoshiko Yamamoto in Washington state.

DVI Availability:
NO
Feb 21, 3:30pm Moveable Feast with Fine Cooking
Moveable Feast with Fine Cooking Episode 507 (26 min)
episode numbers: 507

DVI Availability:
NO
Thursday, February 22
Feb 21, 4:00pm Ellie's Real Good Food
Great Grains (26 min)
episode numbers: 211

Intrigued by all those exotic grains that have popped up on your grocer's shelves, but don't know where to start? Ellie gets granular with grains, including many that offer refreshing alternatives to people with allergies. Recipe: - Breakfast grain bowl with quinoa, steel cut oats and chia - Sorghum salad with cucumber, cilantro and cumin - 3-Ingredient popcorn with parsley and parmesan - Chickpea and farro stew.

DVI Availability:
NO
Feb 21, 4:30pm Nick Stellino: Storyteller in the Kitchen
Dish to Name (26 min)
episode numbers: 110

Chef Stellino explains the process of naming a dish after someone you love while he prepares some of his favorites. Dishes include: Maureen's farro salad (A twist on farro) / gambero al coccio (in shell shrimp cooked in wine) / Grandma's braciole (meat with a moist stuffing) / Aunt Buliti's strawberries (a special twist on a fresh fruit cup featuring strawberries and oranges with a very special sauce).

DVI Availability:
NO
Feb 21, 5:00pm Lidia's Kitchen
Italian American Favorites (26 min)
episode numbers: 410

Italian American food: Is it Italian, American or a piece of Americana with Italian roots? Today Lidia pays homage to the cooking of Italian American immigrants. Recipes include: caesar salad; a luscious baked eggplant stuffed with meat and vegetables; and finally stuffed mushrooms, a true crowd pleaser.

DVI Availability:
NO
Feb 21, 5:30pm Cook's Country
Cook's Country
Pork and Pierogi (26 min)
episode numbers: 1001

Host Julia Collin Davison shows host Bridget Lancaster how to prepare a show-stopping special occasion cider-braised pork roast. Tasting expert Jack Bishop challenges Bridget to a sauerkraut tasting. Test cook Bryan Roof uncovers the secrets to a Pittsburg regional specialty, potato-cheddar pierogi.

DVI Availability:
NO
Feb 21, 6:00pm Chef's Life
Honey, I'm Home! (26 min)
episode numbers: 308

After a visit from "The Honey Man," Vivian turns up the heat on a dish of chicken livers drizzled with hot honey. While Ben preps for his art show in Durham, Vivian descends on the "Bull City's" restaurant row to sample sweet, honey-themed dishes.

DVI Availability:
NO
Feb 21, 6:30pm Moveable Feast with Fine Cooking
Moveable Feast with Fine Cooking Episode 507 (26 min)
episode numbers: 507

DVI Availability:
NO
Feb 21, 7:00pm Ask This Old House
Ask this Old House Episode 1615 (26 min)
episode numbers: 1615

DVI Availability:
Feb 21, 7:30pm Rick Steves' Europe
Granada, Cordoba and Spain's Costa del Sol (26 min)
episode numbers: 605

Andalucia's Moorish heritage sparkles in the historic capitals of Granada and Cordoba. And the pride of the Reconquista and the power of Queen Isabel and King Ferdinand enliven the region's great sights. Tasting the smooth sherry and marveling at prancing stallions, we find the passion in Andalucian culture. And we top it off with fun in the Spanish sun on the Costa del Sol.

DVI Availability:
NO
Feb 21, 8:00pm Destination Craft with Jim West
Iceland (26 min)
episode numbers: 107

Jim West travels to Reykjavik, Iceland where master artisans teach how to make horsehair jewelry, craft items from fish skin, and participatse in one of the largest tapestry projects in the world. He carves items from driftwood and makes beautiful glass products from volcanic ash. Jim also learns about traditional Icelandic costumes and makes a hearty and healthy Icelandic lamb soup.

DVI Availability:
NO
Feb 21, 8:30pm Lidia's Kitchen
Italian American Favorites (26 min)
episode numbers: 410

Italian American food: Is it Italian, American or a piece of Americana with Italian roots? Today Lidia pays homage to the cooking of Italian American immigrants. Recipes include: caesar salad; a luscious baked eggplant stuffed with meat and vegetables; and finally stuffed mushrooms, a true crowd pleaser.

DVI Availability:
NO
Feb 21, 9:00pm Cook's Country
Cook's Country
Pork and Pierogi (26 min)
episode numbers: 1001

Host Julia Collin Davison shows host Bridget Lancaster how to prepare a show-stopping special occasion cider-braised pork roast. Tasting expert Jack Bishop challenges Bridget to a sauerkraut tasting. Test cook Bryan Roof uncovers the secrets to a Pittsburg regional specialty, potato-cheddar pierogi.

DVI Availability:
NO
Feb 21, 9:30pm Ellie's Real Good Food
Great Grains (26 min)
episode numbers: 211

Intrigued by all those exotic grains that have popped up on your grocer's shelves, but don't know where to start? Ellie gets granular with grains, including many that offer refreshing alternatives to people with allergies. Recipe: - Breakfast grain bowl with quinoa, steel cut oats and chia - Sorghum salad with cucumber, cilantro and cumin - 3-Ingredient popcorn with parsley and parmesan - Chickpea and farro stew.

DVI Availability:
NO
Feb 21, 10:00pm New Scandinavian Cooking
Arctic Food (26 min)
episode numbers: 705

In today's episode, Andreas visits Spitsbergen, the Norwegian settlement at 78 degrees north. In spite of the perpetual cold and barren surroundings, the area is home to some of the world's richest fisheries. Andreas also forages for arctic mushrooms and meets what is probably the world's northernmost farmer. Onboard a research vessel Andreas makes a lightly cured cod with beetroot and anise, he cooks freshly caught cod and serves it with charred leek, and back on the island he makes crispy seared cod served with snow crab and Arctic mushrooms.

DVI Availability:
NO
Feb 21, 10:30pm Equitrekking
Equitrekking
Great American Ranches (26 min)
episode numbers: 507

Equitrekking takes a look at how geography and history of ranches in Wyoming, Colorado, Arizona, Alberta, Texas, Maui and the Big Island influence their present workings. Interviewing ranch owners and cowboys who have chosen to hold fast to their traditions and Western culture, Darley learns about running a ranch, while also seeing some of the beautiful wild terrain

DVI Availability:
NO
Feb 21, 11:00pm Lidia's Kitchen
Italian American Favorites (26 min)
episode numbers: 410

Italian American food: Is it Italian, American or a piece of Americana with Italian roots? Today Lidia pays homage to the cooking of Italian American immigrants. Recipes include: caesar salad; a luscious baked eggplant stuffed with meat and vegetables; and finally stuffed mushrooms, a true crowd pleaser.

DVI Availability:
NO
Feb 21, 11:30pm Cook's Country
Cook's Country
Pork and Pierogi (26 min)
episode numbers: 1001

Host Julia Collin Davison shows host Bridget Lancaster how to prepare a show-stopping special occasion cider-braised pork roast. Tasting expert Jack Bishop challenges Bridget to a sauerkraut tasting. Test cook Bryan Roof uncovers the secrets to a Pittsburg regional specialty, potato-cheddar pierogi.

DVI Availability:
NO
Feb 22 12:00am Chef's Life
Honey, I'm Home! (26 min)
episode numbers: 308

After a visit from "The Honey Man," Vivian turns up the heat on a dish of chicken livers drizzled with hot honey. While Ben preps for his art show in Durham, Vivian descends on the "Bull City's" restaurant row to sample sweet, honey-themed dishes.

DVI Availability:
NO
Feb 22, 12:30am Moveable Feast with Fine Cooking
Moveable Feast with Fine Cooking Episode 507 (26 min)
episode numbers: 507

DVI Availability:
NO
Feb 22, 1:00am Ask This Old House
Ask this Old House Episode 1615 (26 min)
episode numbers: 1615

DVI Availability:
Feb 22, 1:30am Rick Steves' Europe
Granada, Cordoba and Spain's Costa del Sol (26 min)
episode numbers: 605

Andalucia's Moorish heritage sparkles in the historic capitals of Granada and Cordoba. And the pride of the Reconquista and the power of Queen Isabel and King Ferdinand enliven the region's great sights. Tasting the smooth sherry and marveling at prancing stallions, we find the passion in Andalucian culture. And we top it off with fun in the Spanish sun on the Costa del Sol.

DVI Availability:
NO
Feb 22, 2:00am Destination Craft with Jim West
Iceland (26 min)
episode numbers: 107

Jim West travels to Reykjavik, Iceland where master artisans teach how to make horsehair jewelry, craft items from fish skin, and participatse in one of the largest tapestry projects in the world. He carves items from driftwood and makes beautiful glass products from volcanic ash. Jim also learns about traditional Icelandic costumes and makes a hearty and healthy Icelandic lamb soup.

DVI Availability:
NO
Feb 22, 2:30am Lidia's Kitchen
Italian American Favorites (26 min)
episode numbers: 410

Italian American food: Is it Italian, American or a piece of Americana with Italian roots? Today Lidia pays homage to the cooking of Italian American immigrants. Recipes include: caesar salad; a luscious baked eggplant stuffed with meat and vegetables; and finally stuffed mushrooms, a true crowd pleaser.

DVI Availability:
NO
Feb 22, 3:00am It's Sew Easy
Sewing for People with All Abilities (29 min)
episode numbers: 1007

Sometimes we sew to adapt clothing for people with special abilities or sew to help others. Fitting expert Peggy Sagers shares simple techniques to make contemporary fashion comfortable and functional for anyone. Designer Angela Wolf changes the angle of a pocket to update the look. Sewing educator June Mellinger presents easy, meaningful and useful sewing projects to benefit important causes in your community.

DVI Availability:
YES
Feb 22, 3:30am The Best of The Joy of Painting
Evening Seascape (26 min)
episode numbers: 3235

Bob Ross paints a west coast seascape on a black canvas; dark and shadowy, beauty you can feel.

DVI Availability:
NO
Feb 22, 4:00am Primal Grill with Steven Raichlen
Primal Grill with Steven Raichlen
Spanish Smoke (26 min)
episode numbers: 309

Long before Spanish culinary mad scientist Ferran Adria stunned the world with his foams, infusions, and molecular cuisine, grill masters from the Iberian peninsula were setting the world of barbecue, well, on fire. Like Basque grill master, Victor Arguinzoniz, whose grilled shrimp calls for olive oil and txakoli wine misted from spray bottles. Or Matias Gorrochatequi, whose salt-grilled steaks are a masterpiece of fiery simplicity. (Serve them with calcots, flame-grilled green onions dipped in romesco sauce.) Catalan cream, crusted with spiced raw sugar and dramatically caramelized with a fire-heated iron disk, brings the meal to an unforgettable close. Victor's Shrimp; Salt-Grilled Rib Steak; Catalan Cream.

DVI Availability:
NO
Feb 22, 4:30am Joanne Weir Gets Fresh
Fresh Beans (26 min)
episode numbers: 112

Joanne's mother passed down her passion of beans to her, so in this episode Joanne will take us to one of her favorite farms to pick some fresh beans. She'll also travel to an Alaskan Salmon hatchery, and then show her student how to prepare a Succotash and Maple-Mustard Glazed Cedar Plank Salmon dish. Recipes: Sweet Corn and Shell Bean Succotash, Cedar Plank Salmon with Maple-Mustard Glaze. Student: Elizabeth "Libby" Batzel

DVI Availability:
NO
Feb 22, 5:00am My Greek Table with Diane Kochilas
Greek Mountain Cheeses (26 min)
episode numbers: 108

Grass-fed takes on a whole other dimension here in Epirus, Greece's untrammeled northwestern mainland, where sheep and goats graze in the lush green mountains. Here, Diane follows the country's best-known cheese, feta, from its artisanal roots to modern state-of-the-art production. She explores a range of other sheep and goat milk cheeses that are new to most Americans. Diane visits a shepherd in the villages called Zagorohoria and makes farmhouse cheeses with a local friend Vassilis Paparounas. Back in the kitchen, Diane whips up a fiery feta and hot pepper spread, bakes pork with vegetables and cheese in paper, and grills an easy cheese dessert paired with Greek figs. Experience the wonderful world of Greek cheeses and learn how to use them to create an irresistibly cheesy menu. Ktipiti, feta fire dip; Pork exohico with kefalotyri cubes; Grilled manouri cheese with figs.

DVI Availability:
Feb 22, 5:30am New Orleans Cooking with Kevin Belton
Reveillon Dinne (26 min)
episode numbers: 126

Redfish sauce piquante, smothered Creole pork roast, buche de Noel.

DVI Availability:
NO
Feb 22, 6:00am Family Travel with Colleen Kelly
Family Travel with Colleen Kelly
Shenandoah Valley, Virginia - Luray Caverns, Water Parks, and Lavender Farms (26 min)
episode numbers: 405

In Shenandoah Valley, Virginia, one of America's most majestic destinations, Colleen and her family are in for an adventure. Watch as they explore the Luray Caverns, experience the White Oak Lavender Farm, and even go horseback riding at Fort Valley Ranch. To top off their adventure, the girls also have some fun at the Virginia Safari Park, getting up-close and personal with some exotic animals.

DVI Availability:
NO
Feb 22, 6:30am Curious Traveler
Curious Traveler
Curious Rome (26 min)
episode numbers: 202

Why is there a giant hole in the top of the Pantheon? And how is it still standing after more than two millennia? Why does Piazza Navona look like a racetrack? And why did it used to be a swimming pool? Where did the bronze for St. Peter's Basilica come from, and why are those windows in the dome so heavenly?

DVI Availability:
NO
Feb 22, 7:00am Woodwright's Shop
Big Ash Mallet! (26 min)
episode numbers: 3706

Make a proper joiner's mallet and you'll never be lonely again! With ash head and hickory handle, Roy shows how to make a mallet for the ages.

DVI Availability:
YES
Feb 22, 7:30am Woodsmith Shop
Woodsmith Shop
Mortising Jig & Box Assembly (29 min)
episode numbers: 1110

A mortising jig is a great option for the combination router table. Plus, the Woodsmith editors cover the details of making a mitered box.

DVI Availability:
NO
Feb 22, 8:00am Growing a Greener World
 Growing a Greener World
Talking Trash-Dealing with Plastic Pots, Packaging and More (26 min)
episode numbers: 720

Each year, millions of plastic plant containers and tons of other horticultural debris never make it to the recycling bin. Instead, they clog our solid waste stream in a growing but avoidable problem. The good news is that many companies are working hard to fix this problem. In this episode we explore some of the latest innovations in the horticultural world today and how they can help eliminate this problem, one pot at a time. And in the kitchen, Chef Nathan uses a pot of his own. Recycling works in the kitchen too and he lets nothing go to waste to show us how to make homemade chicken stock.

DVI Availability:
NO
Feb 22, 8:30am Start Up
Juice Messenger (26 min)
episode numbers: 511

Gary and the crew head to Flagstaff, Arizona to meet with Summer and Mike Sanders, co-owners of Local Juicery, a superfood kitchen that makes Organic Cold Pressed Juice and healthy cuisine. Then they head over to Las Vegas, Nevada to meet with Fredrick Hutson, owner of Pigeonly, a company that provides families with low-cost inmate communication.

DVI Availability:
Feb 22, 9:00am It's Sew Easy
Sewing for People with All Abilities (29 min)
episode numbers: 1007

Sometimes we sew to adapt clothing for people with special abilities or sew to help others. Fitting expert Peggy Sagers shares simple techniques to make contemporary fashion comfortable and functional for anyone. Designer Angela Wolf changes the angle of a pocket to update the look. Sewing educator June Mellinger presents easy, meaningful and useful sewing projects to benefit important causes in your community.

DVI Availability:
YES
Feb 22, 9:30am The Best of The Joy of Painting
Evening Seascape (26 min)
episode numbers: 3235

Bob Ross paints a west coast seascape on a black canvas; dark and shadowy, beauty you can feel.

DVI Availability:
NO
Feb 22, 10:00am Primal Grill with Steven Raichlen
Primal Grill with Steven Raichlen
Spanish Smoke (26 min)
episode numbers: 309

Long before Spanish culinary mad scientist Ferran Adria stunned the world with his foams, infusions, and molecular cuisine, grill masters from the Iberian peninsula were setting the world of barbecue, well, on fire. Like Basque grill master, Victor Arguinzoniz, whose grilled shrimp calls for olive oil and txakoli wine misted from spray bottles. Or Matias Gorrochatequi, whose salt-grilled steaks are a masterpiece of fiery simplicity. (Serve them with calcots, flame-grilled green onions dipped in romesco sauce.) Catalan cream, crusted with spiced raw sugar and dramatically caramelized with a fire-heated iron disk, brings the meal to an unforgettable close. Victor's Shrimp; Salt-Grilled Rib Steak; Catalan Cream.

DVI Availability:
NO
Feb 22, 10:30am Joanne Weir Gets Fresh
Fresh Beans (26 min)
episode numbers: 112

Joanne's mother passed down her passion of beans to her, so in this episode Joanne will take us to one of her favorite farms to pick some fresh beans. She'll also travel to an Alaskan Salmon hatchery, and then show her student how to prepare a Succotash and Maple-Mustard Glazed Cedar Plank Salmon dish. Recipes: Sweet Corn and Shell Bean Succotash, Cedar Plank Salmon with Maple-Mustard Glaze. Student: Elizabeth "Libby" Batzel

DVI Availability:
NO
Feb 22, 11:00am My Greek Table with Diane Kochilas
Greek Mountain Cheeses (26 min)
episode numbers: 108

Grass-fed takes on a whole other dimension here in Epirus, Greece's untrammeled northwestern mainland, where sheep and goats graze in the lush green mountains. Here, Diane follows the country's best-known cheese, feta, from its artisanal roots to modern state-of-the-art production. She explores a range of other sheep and goat milk cheeses that are new to most Americans. Diane visits a shepherd in the villages called Zagorohoria and makes farmhouse cheeses with a local friend Vassilis Paparounas. Back in the kitchen, Diane whips up a fiery feta and hot pepper spread, bakes pork with vegetables and cheese in paper, and grills an easy cheese dessert paired with Greek figs. Experience the wonderful world of Greek cheeses and learn how to use them to create an irresistibly cheesy menu. Ktipiti, feta fire dip; Pork exohico with kefalotyri cubes; Grilled manouri cheese with figs.

DVI Availability:
Feb 22, 11:30am New Orleans Cooking with Kevin Belton
Reveillon Dinne (26 min)
episode numbers: 126

Redfish sauce piquante, smothered Creole pork roast, buche de Noel.

DVI Availability:
NO
Feb 22, 12:00pm Family Travel with Colleen Kelly
Family Travel with Colleen Kelly
Shenandoah Valley, Virginia - Luray Caverns, Water Parks, and Lavender Farms (26 min)
episode numbers: 405

In Shenandoah Valley, Virginia, one of America's most majestic destinations, Colleen and her family are in for an adventure. Watch as they explore the Luray Caverns, experience the White Oak Lavender Farm, and even go horseback riding at Fort Valley Ranch. To top off their adventure, the girls also have some fun at the Virginia Safari Park, getting up-close and personal with some exotic animals.

DVI Availability:
NO
Feb 22, 12:30pm Curious Traveler
Curious Traveler
Curious Rome (26 min)
episode numbers: 202

Why is there a giant hole in the top of the Pantheon? And how is it still standing after more than two millennia? Why does Piazza Navona look like a racetrack? And why did it used to be a swimming pool? Where did the bronze for St. Peter's Basilica come from, and why are those windows in the dome so heavenly?

DVI Availability:
NO
Feb 22, 1:30pm Woodsmith Shop
Woodsmith Shop
Mortising Jig & Box Assembly (29 min)
episode numbers: 1110

A mortising jig is a great option for the combination router table. Plus, the Woodsmith editors cover the details of making a mitered box.

DVI Availability:
NO
Feb 22, 2:00pm Growing a Greener World
 Growing a Greener World
Talking Trash-Dealing with Plastic Pots, Packaging and More (26 min)
episode numbers: 720

Each year, millions of plastic plant containers and tons of other horticultural debris never make it to the recycling bin. Instead, they clog our solid waste stream in a growing but avoidable problem. The good news is that many companies are working hard to fix this problem. In this episode we explore some of the latest innovations in the horticultural world today and how they can help eliminate this problem, one pot at a time. And in the kitchen, Chef Nathan uses a pot of his own. Recycling works in the kitchen too and he lets nothing go to waste to show us how to make homemade chicken stock.

DVI Availability:
NO
Feb 22, 2:30pm Start Up
Juice Messenger (26 min)
episode numbers: 511

Gary and the crew head to Flagstaff, Arizona to meet with Summer and Mike Sanders, co-owners of Local Juicery, a superfood kitchen that makes Organic Cold Pressed Juice and healthy cuisine. Then they head over to Las Vegas, Nevada to meet with Fredrick Hutson, owner of Pigeonly, a company that provides families with low-cost inmate communication.

DVI Availability:
Feb 22, 3:00pm Woodwright's Shop
Big Ash Mallet! (26 min)
episode numbers: 3706

Make a proper joiner's mallet and you'll never be lonely again! With ash head and hickory handle, Roy shows how to make a mallet for the ages.

DVI Availability:
YES
Feb 22, 3:30pm Moveable Feast with Fine Cooking
Moveable Feast with Fine Cooking Episode 508 (26 min)
episode numbers: 508

DVI Availability:
NO
Friday, February 23
Feb 22, 4:00pm Pati's Mexican Table
Celestun - Coastal Cooking (26 min)
episode numbers: 503

Pati's favorite way to experience a new place is on the arm of a local. Her good friend Pedro Evia, chef behind K'u'uk restaurant in Merida, accompanies Pati on one of his favorite day trips-to the coastal town of Celestun. Their adventure begins with a delicious breakfast complete with freshest seafood caught that morning. Then they take a boat ride to see the main attraction, the flamingos, hundreds of them. After that it's time to get to work. Pati and Pedro have a cookout right on the beach making a fresh ceviche and grilled fish with ingredients from the local market.

DVI Availability:
NO
Feb 22, 4:30pm Baking With Julia
Baking with Julia Episode 313 (26 min)
episode numbers: 313

Flo Braker, San Francisco Bay Area baker, author and cooking teacher, turns out two wonderfully crunchy butter galettes, one that's as a sweet treat with fresh berries and whipped cream, and another with tomatoes and savory herbs. Leslie Mackie, ownerof Seattle's Macrina Bakery, demonstrates a raspberry-fig crostata.

DVI Availability:
NO
Feb 22, 5:00pm Martha Bakes
Coffee Shop Favorites (26 min)
episode numbers: 802

Today on Martha Bakes, learn how to make three coffee shop favorites even better at home using more healthful ingredients: scrumptious apple cider doughnut cake made wholesome with whole-wheat flour and applesauce, tender maple-glazed pumpkin spelt scones, and dunk-worthy seeded graham biscotti. All guaranteed to garner rave reviews from coffee shop regulars!

DVI Availability:
NO
Feb 22, 5:30pm America's Test Kitchen from Cook's Illustrated
Seafood Supper (26 min)
episode numbers: 1706

Host Julia Collin Davison reveals the steps for making perfect pan-seared salmon. Next, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of fish sauce. Then, science expert Dan Souza demonstrates the differences between wild and farmed salmon. Finally, test cook Elle Simone shows Julia the secrets to making the ultimate shrimp scampi.

DVI Availability:
NO
Feb 22, 6:00pm Mike Colameco's Real Food
Ny Wine Bars (29 min)
episode numbers: 1404

Great food paired with a huge selection of wines by the glass, well what's not to like? Today's episode we visit Ardesia in Hell's Kitchen, Corkbuzz with Master Sommelier and owner Laura Maniac at both locations and Ten Bells a funky LES all bio / organic wine bar down on Broome St.

DVI Availability:
NO
Feb 22, 6:30pm Moveable Feast with Fine Cooking
Moveable Feast with Fine Cooking Episode 508 (26 min)
episode numbers: 508

DVI Availability:
NO
Feb 22, 7:00pm Woodwright's Shop
Big Ash Mallet! (26 min)
episode numbers: 3706

Make a proper joiner's mallet and you'll never be lonely again! With ash head and hickory handle, Roy shows how to make a mallet for the ages.

DVI Availability:
YES
Feb 22, 7:30pm Travelscope
Rwanda - Among The Gorillas (26 min)
episode numbers: 512

Joseph follows in the footsteps of Dian Fossey when he treks into the mountain forest of the Parc National des Volcans. Within sight of the five Virunga Range volcanoes he travels in search of Rwanda's endangered mountain gorillas and golden monkeys. As with every Travelscope adventure, the journey includes cultural experiences in a local church, living museum, market, primary school and health clinic. In addition he takes part in Rwanda's monthly national day of service, a program that is the heart of Rwanda's dedication to attack the ideology of genocide at its root - ethnic division.

DVI Availability:
YES
Feb 22, 8:00pm Travels with Darley
Missouri's Route 66 & St. Louis (29 min)
episode numbers: 404

Darley explores St Louis and the birthplace of Route 66, mixing classic American history with modern diversions. Viewers travel along to dine on downhome BBQ with a spicy pitmaster, meet a James Beard Award-winning chef and explore city neighborhoods and breweries. Darley enlists local guides for an outdoor hike at Castlewood State Park, and a visit to City Museum, the St. Louis Art Museum and Forest Park.

DVI Availability:
NO
Feb 22, 8:30pm Martha Bakes
Coffee Shop Favorites (26 min)
episode numbers: 802

Today on Martha Bakes, learn how to make three coffee shop favorites even better at home using more healthful ingredients: scrumptious apple cider doughnut cake made wholesome with whole-wheat flour and applesauce, tender maple-glazed pumpkin spelt scones, and dunk-worthy seeded graham biscotti. All guaranteed to garner rave reviews from coffee shop regulars!

DVI Availability:
NO
Feb 22, 9:00pm America's Test Kitchen from Cook's Illustrated
Seafood Supper (26 min)
episode numbers: 1706

Host Julia Collin Davison reveals the steps for making perfect pan-seared salmon. Next, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of fish sauce. Then, science expert Dan Souza demonstrates the differences between wild and farmed salmon. Finally, test cook Elle Simone shows Julia the secrets to making the ultimate shrimp scampi.

DVI Availability:
NO
Feb 22, 9:30pm Pati's Mexican Table
Celestun - Coastal Cooking (26 min)
episode numbers: 503

Pati's favorite way to experience a new place is on the arm of a local. Her good friend Pedro Evia, chef behind K'u'uk restaurant in Merida, accompanies Pati on one of his favorite day trips-to the coastal town of Celestun. Their adventure begins with a delicious breakfast complete with freshest seafood caught that morning. Then they take a boat ride to see the main attraction, the flamingos, hundreds of them. After that it's time to get to work. Pati and Pedro have a cookout right on the beach making a fresh ceviche and grilled fish with ingredients from the local market.

DVI Availability:
NO
Feb 22, 10:00pm Primal Grill with Steven Raichlen
Primal Grill with Steven Raichlen
Spanish Smoke (26 min)
episode numbers: 309

Long before Spanish culinary mad scientist Ferran Adria stunned the world with his foams, infusions, and molecular cuisine, grill masters from the Iberian peninsula were setting the world of barbecue, well, on fire. Like Basque grill master, Victor Arguinzoniz, whose grilled shrimp calls for olive oil and txakoli wine misted from spray bottles. Or Matias Gorrochatequi, whose salt-grilled steaks are a masterpiece of fiery simplicity. (Serve them with calcots, flame-grilled green onions dipped in romesco sauce.) Catalan cream, crusted with spiced raw sugar and dramatically caramelized with a fire-heated iron disk, brings the meal to an unforgettable close. Victor's Shrimp; Salt-Grilled Rib Steak; Catalan Cream.

DVI Availability:
NO
Feb 22, 10:30pm Bare Feet with Mickela Mallozzi
Dancing In My Italy (Minturno, Italy) (26 min)
episode numbers: 101

Mickela returns to where it all started, the small, sleepy, Southern Italian beach town of Minturno, where her parents immigrated from over 40 years ago. She reconnects with her roots during the town's biggest celebration, the annual Sagra delle Regne (Wheat Harvest Festival). From rehearsing with the local troupe, I Giullari, to sightseeing along the coast, to then performing with the renowned group in the festival's closing ceremonies, Mickela has an incredible journey of self-discovery.

DVI Availability:
YES
Feb 22, 11:00pm Martha Bakes
Coffee Shop Favorites (26 min)
episode numbers: 802

Today on Martha Bakes, learn how to make three coffee shop favorites even better at home using more healthful ingredients: scrumptious apple cider doughnut cake made wholesome with whole-wheat flour and applesauce, tender maple-glazed pumpkin spelt scones, and dunk-worthy seeded graham biscotti. All guaranteed to garner rave reviews from coffee shop regulars!

DVI Availability:
NO
Feb 22, 11:30pm America's Test Kitchen from Cook's Illustrated
Seafood Supper (26 min)
episode numbers: 1706

Host Julia Collin Davison reveals the steps for making perfect pan-seared salmon. Next, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of fish sauce. Then, science expert Dan Souza demonstrates the differences between wild and farmed salmon. Finally, test cook Elle Simone shows Julia the secrets to making the ultimate shrimp scampi.

DVI Availability:
NO
Feb 23 12:00am Mike Colameco's Real Food
Ny Wine Bars (29 min)
episode numbers: 1404

Great food paired with a huge selection of wines by the glass, well what's not to like? Today's episode we visit Ardesia in Hell's Kitchen, Corkbuzz with Master Sommelier and owner Laura Maniac at both locations and Ten Bells a funky LES all bio / organic wine bar down on Broome St.

DVI Availability:
NO
Feb 23, 12:30am Moveable Feast with Fine Cooking
Moveable Feast with Fine Cooking Episode 508 (26 min)
episode numbers: 508

DVI Availability:
NO
Feb 23, 1:00am Woodwright's Shop
Big Ash Mallet! (26 min)
episode numbers: 3706

Make a proper joiner's mallet and you'll never be lonely again! With ash head and hickory handle, Roy shows how to make a mallet for the ages.

DVI Availability:
YES
Feb 23, 1:30am Travelscope
Rwanda - Among The Gorillas (26 min)
episode numbers: 512

Joseph follows in the footsteps of Dian Fossey when he treks into the mountain forest of the Parc National des Volcans. Within sight of the five Virunga Range volcanoes he travels in search of Rwanda's endangered mountain gorillas and golden monkeys. As with every Travelscope adventure, the journey includes cultural experiences in a local church, living museum, market, primary school and health clinic. In addition he takes part in Rwanda's monthly national day of service, a program that is the heart of Rwanda's dedication to attack the ideology of genocide at its root - ethnic division.

DVI Availability:
YES
Feb 23, 2:00am Travels with Darley
Missouri's Route 66 & St. Louis (29 min)
episode numbers: 404

Darley explores St Louis and the birthplace of Route 66, mixing classic American history with modern diversions. Viewers travel along to dine on downhome BBQ with a spicy pitmaster, meet a James Beard Award-winning chef and explore city neighborhoods and breweries. Darley enlists local guides for an outdoor hike at Castlewood State Park, and a visit to City Museum, the St. Louis Art Museum and Forest Park.

DVI Availability:
NO
Feb 23, 2:30am Martha Bakes
Coffee Shop Favorites (26 min)
episode numbers: 802

Today on Martha Bakes, learn how to make three coffee shop favorites even better at home using more healthful ingredients: scrumptious apple cider doughnut cake made wholesome with whole-wheat flour and applesauce, tender maple-glazed pumpkin spelt scones, and dunk-worthy seeded graham biscotti. All guaranteed to garner rave reviews from coffee shop regulars!

DVI Availability:
NO
Feb 23, 3:00am Fresh Quilting
Surface Design (29 min)
episode numbers: 209

Design on the surface with textures and colors. Sewing educator and modern quilter Miriam Coffey pieces embroidered fabric along with solids to create new looks for accessories and home dec. Free motion quilt artist Christina Cameli stitches topographical spirals. Blogger and quilter Krista Fleckenstein carves custom blocks and prints custom fabric.

DVI Availability:
Feb 23, 3:30am Paint This with Jerry Yarnell
The Perfect Perch, Part 4 (29 min)
episode numbers: 2313

In the final episode of this series, Jerry shows his viewers how to block in the hawk with the #2 chisel-edge brush using quick strokes. Then uses #4 round sable brush to add the hawk's beak and uses same brush for highlights on bird. Then with script brush Jerry adds more bright weeds to foreground and explains how very important these weeds are to this particular painting in terms of composition. Finally, Jerry shows how add cap highlights to tops of hay bales and then to use scumbling lines to add final touches to the hay bales.

DVI Availability:
NO
Feb 23, 4:00am Lucky Chow
Ramen Mania (28 min)
episode numbers: 101

Ivan Orkin, the renegade New Yorker-turned-Japanese-ramen-chef, discusses ramen culture in New York versus Tokyo. Chef Nakamura from Sun Noodles explains what makes a great bowl of ramen. Later, seafood purveyor-turned-ramen-chef Yuji Haraguchi creates a New York deli-style version of his broth-less ramen dish, mazemen, using sustainable and typically discarded seafood from a nearby supermarket. The episode ends in Berkeley, Calif. with a tour of the local greenmarket from three former Chez Panisse chefs. After traveling to Japan, they opened a restaurant in the U.S. that serves ramen dishes with their local and personal spin.

DVI Availability:
NO
Feb 23, 4:30am Julie Taboulie's Lebanese Kitchen
It's Taboulie Time (26 min)
episode numbers: 102

Join the "Queen of Lebanese Cuisine", Julie Taboulie, as she pays a special tribute to her namesake dish and her culinary traditions. Throughout this visually vibrant show, Julie takes viewers back to memory lane of her Lebanese heritage and the dishes that she grew up eating ever since she was a young girl at her family's Lebanese table. It's tart, it's tangy and it's tasty. It's non-other than Julie Taboulie's namesake, signature salad, taste-bud-tantalizing taboulie Originating in the mountains of Mount Lebanon, this famous dish is known as the "Queen Salata" throughout the land and Julie shares all of her tips, tricks and techniques to make the tastiest taboulie. Julie also makes a couple trips to Mama's garden and to her very own herb-garden that Mama especially planted for her to gather all of her fresh ingredients for her recipes. While Julie's there she happily introduces viewers to her Uncle Dominick to answer their number one question to finally find how she got her stage name. Julie also shares her luscious lamb kabobs lahem mishwee that lead the way along with her Lebanese-style French fries batata maqlieh inspired by her Sitto (Julie's grandmother) that are finished off with an authentic garlic, olive oil and lemon sauce famously called toum making this show so succulent that viewers will wish there was taste-a-vision.

DVI Availability:
YES
Feb 23, 5:00am Taste The Islands with Chef Irie
Kingston to Bridgetown (26 min)
episode numbers: 107

Chef Irie mixes big island and small island traditions with his Escoveitched Flying Fish over Coucou, Kale Salad with Mango Vinaigrette and a delightful Rum Raisin Bread Pudding with Coconut Custard Sauce. Chef takes on a drink-making challenge at the home of Vincentian Soca King Kevin Lyttle.

DVI Availability:
NO
Feb 23, 5:30am Sara's Weeknight Meals
Pestopalooza (26 min)
episode numbers: 517

Summer means more of everything and if you have extra herbs, this is the show for you. We start with a traditional basil pesto, string bean and potato pasta from guest chef Giuseppe Fanelli. On Ask Sara, tips on growing your own windowsill herb garden and how to cook with herb. Sara also creates her phenomenal brown and wild rice with broccoli pesto.

DVI Availability:
NO
Feb 23, 6:00am Music Voyager
Yellow Roads of Italy: Florence Through Tuscany (26 min)
episode numbers: 807

Host Paulino Duran seeks to experience the beauty of Italy following the saying 'All roads lead to Rome.' He explores Florence by day and night-from the Ferragamo museum and a private wine tasting hosted by the Ferragamo family-to making pizza and to meeting locals on a walk through the city. Paulino leaves Florence behind and heads out along the back roads to the city of Lucca, with a bike ride and conversation with a city expert along the walls surrounding the city. Next he heads to Cinque Terre, along the magnificent and picturesque coastline to view the five seaside towns, like paintings in the sunset. He finally makes his way to the historic city of Siena, known for its contrada (a district), winding walkways and a wine tasting in private cellars of a famous villa boutique hotel.

DVI Availability:
NO
Feb 23, 6:30am Travelscope
Rwanda - In Search of Chimpanzees (26 min)
episode numbers: 513

Joseph continues his Rwanda adventure and turns his attention to the region's other primate populations. Chimpanzee, Olive Baboons, Mona, Blue and Black and White Colobus Monkeys are just a few of the thirteen primate species that populate the Nyungwe National Park. The rest of the area's flora and fauna is equally impressive with more than 140 orchid species and 275 bird species, dozens of them found only in the highlands of Central Africa. In addition to the wildlife wonders, Joseph has personal encounters in the local Banda (thatched-hut) communities and meets the reclusive and vanishing Batwa people. In Kigali, the capital of Rwanda, Joseph highlights the 1994 Rwanda genocide and the efforts that the country has made to overcome its past at the Kigali Genocide Memorial Centre.

DVI Availability:
YES
Feb 23, 7:00am This Old House
This Old House Episode 3715 (26 min)
episode numbers: 3715

DVI Availability:
Feb 23, 7:30am Craftsman's Legacy
Craftsman's Legacy
The Sword Smith (26 min)
episode numbers: 401

Host Eric Gorges takes a stab at sword-smithing with Master Bladesmith Kevin Cashen, learning about the mystical world of metallurgy, forging a spatha.

DVI Availability:
NO
Feb 23, 8:00am P. Allen Smith's Garden Home
Farm School (27 min)
episode numbers: 1611

In this episode of Garden Home, P. Allen Smith explores how modern farmers are teaching the next generation the principles of sustainable farming.

DVI Availability:
YES
Feb 23, 8:30am Make It Artsy
Building Blocks (29 min)
episode numbers: 302

From basic blocks, great new art is built. Lynn Suprock uses a blender to turn recycled materials into paper. Rebekah Meier cuts, sews and paints a multi-media collage. Mary Hettmansperger makes cold connection jewelry and Jane Dunnewold shares more ideas on alignment.

DVI Availability:
Feb 23, 9:00am Fresh Quilting
Surface Design (29 min)
episode numbers: 209

Design on the surface with textures and colors. Sewing educator and modern quilter Miriam Coffey pieces embroidered fabric along with solids to create new looks for accessories and home dec. Free motion quilt artist Christina Cameli stitches topographical spirals. Blogger and quilter Krista Fleckenstein carves custom blocks and prints custom fabric.

DVI Availability:
Feb 23, 9:30am Paint This with Jerry Yarnell
The Perfect Perch, Part 4 (29 min)
episode numbers: 2313

In the final episode of this series, Jerry shows his viewers how to block in the hawk with the #2 chisel-edge brush using quick strokes. Then uses #4 round sable brush to add the hawk's beak and uses same brush for highlights on bird. Then with script brush Jerry adds more bright weeds to foreground and explains how very important these weeds are to this particular painting in terms of composition. Finally, Jerry shows how add cap highlights to tops of hay bales and then to use scumbling lines to add final touches to the hay bales.

DVI Availability:
NO
Feb 23, 10:00am Lucky Chow
Ramen Mania (28 min)
episode numbers: 101

Ivan Orkin, the renegade New Yorker-turned-Japanese-ramen-chef, discusses ramen culture in New York versus Tokyo. Chef Nakamura from Sun Noodles explains what makes a great bowl of ramen. Later, seafood purveyor-turned-ramen-chef Yuji Haraguchi creates a New York deli-style version of his broth-less ramen dish, mazemen, using sustainable and typically discarded seafood from a nearby supermarket. The episode ends in Berkeley, Calif. with a tour of the local greenmarket from three former Chez Panisse chefs. After traveling to Japan, they opened a restaurant in the U.S. that serves ramen dishes with their local and personal spin.

DVI Availability:
NO
Feb 23, 10:30am Julie Taboulie's Lebanese Kitchen
It's Taboulie Time (26 min)
episode numbers: 102

Join the "Queen of Lebanese Cuisine", Julie Taboulie, as she pays a special tribute to her namesake dish and her culinary traditions. Throughout this visually vibrant show, Julie takes viewers back to memory lane of her Lebanese heritage and the dishes that she grew up eating ever since she was a young girl at her family's Lebanese table. It's tart, it's tangy and it's tasty. It's non-other than Julie Taboulie's namesake, signature salad, taste-bud-tantalizing taboulie Originating in the mountains of Mount Lebanon, this famous dish is known as the "Queen Salata" throughout the land and Julie shares all of her tips, tricks and techniques to make the tastiest taboulie. Julie also makes a couple trips to Mama's garden and to her very own herb-garden that Mama especially planted for her to gather all of her fresh ingredients for her recipes. While Julie's there she happily introduces viewers to her Uncle Dominick to answer their number one question to finally find how she got her stage name. Julie also shares her luscious lamb kabobs lahem mishwee that lead the way along with her Lebanese-style French fries batata maqlieh inspired by her Sitto (Julie's grandmother) that are finished off with an authentic garlic, olive oil and lemon sauce famously called toum making this show so succulent that viewers will wish there was taste-a-vision.

DVI Availability:
YES
Feb 23, 11:00am Age Reversed with Miranda Esmonde-White
Age Reversed with Miranda Esmonde-White Episode 0 (58 min)
episode numbers: 282688

DVI Availability:
NO
Feb 23, 12:00pm Easy Yoga: The Secret to Strength and Balance with Peggy Cappy
Easy Yoga: The Secret to Strength and Balance with Peggy Cappy Episode 0 (58 min)
episode numbers: 251427

DVI Availability:
NO
Feb 23, 1:00pm Rick Steves Great German Cities
Expired (1 hour 56 min)
episode numbers: 0

Rick Steves explores the heart of Germany’s historic cities: Hamburg, Dresden, Leipzig, Frankfurt and Nurnburg.

DVI Availability:
NO
Feb 23, 3:00pm Eat Fat Get Thin With Dr. Mark Hyman
Eat Fat Get Thin with Dr. Mark Hyman
Eat Fat Get Thin with Dr. Mark Hyman Episode 0 (1 hour 55 min)
episode numbers: 275350

Many of us have long been told that fat makes us fat, contributes to heart disease, and generally erodes our health. Now a growing body of research is debunking our fat-phobia, revealing the health and weight-loss benefits of a higher fat diet rich in eggs, nuts, healthy oils, avocados, and other delicious super-foods. In this new show, Dr. Mark Hyman introduces a new weight-loss and healthy living program based on the latest science and explain how eating fat can help promote weight loss and optimum health. Offering practical tools, meal plans, recipes, and shopping lists, as well as step-by-step, easy-to-follow advice, Eat Fat Get Thin with Dr. Mark Hyman is a cutting edge way to lose weight, prevent disease, and feel good.

DVI Availability:
NO
Saturday, February 24
Feb 23, 5:00pm Lidia's Kitchen
Fruit Desserts (26 min)
episode numbers: 411

Fruit desserts have always been an Italian tradition; they are simple, delicious and the perfect way to showcase nature's bounty. In this episode, Lidia highlights some of her fans' preferred seasonal sweets with: strawberries with balsamic vinegar, a light and creamy panna cotta with seasonal fresh fruit; juicy nectarines and blueberries in prosecco and a plum crostata, a free form Italian tart with juicy plums.

DVI Availability:
NO
Feb 23, 5:30pm Cook's Country
Cook's Country
Spicy and Sour for Supper (26 min)
episode numbers: 1002

Bridget Lancaster shows Julia Collin Davison how to make a classic Latin version of arroz con pollo. Equipment expert Adam Ried reveals his choice for the best dry measuring cups on the market. Tasting expert Jack Bishop challenges Bridget to a tasting of store-bought whipped topping. Test cook Christie Morrison shows Bridget how to make the best sour orange pie.

DVI Availability:
NO
Feb 23, 6:00pm Chef's Life
They Call 'em 'bagas (26 min)
episode numbers: 309

Lillie shows Vivian three ways to bring out the bitter and the sweet in rutabagas. Vivian showers her team with gifts as they prepare a holiday menu. A hectic New Year's Eve at the restaurant ends in a toast and a smile, despite brewing tension.

DVI Availability:
NO
Feb 23, 6:30pm Moveable Feast with Fine Cooking
Moveable Feast with Fine Cooking Episode 509 (26 min)
episode numbers: 509

DVI Availability:
NO
Feb 23, 7:00pm This Old House
This Old House Episode 3715 (26 min)
episode numbers: 3715

DVI Availability:
Feb 23, 7:30pm Globe Trekker
Globe Trekker
Tough Trains: India's Independence Railroads (57 min)
episode numbers: 1512

In this episode of Tough Trains, Zay Harding takes on an epic journey across one of the world's biggest railway networks. These railways were built during the 19th century by the British to move troops and raw materials across the land, and ultimately played a role in the independence of the country a century later. The railway tracks are some of the oldest and longest you'll find anywhere in the world, and train travel doesn't get any tougher than this in a country with a population of over 1.2 billion. Indian Railways operations cover 29 states and seven union territories. It's now the world's fourth largest railway network, comprising 71,000 miles of track over a route of 40,000 miles.

DVI Availability:
NO
Feb 23, 8:30pm Lidia's Kitchen
Fruit Desserts (26 min)
episode numbers: 411

Fruit desserts have always been an Italian tradition; they are simple, delicious and the perfect way to showcase nature's bounty. In this episode, Lidia highlights some of her fans' preferred seasonal sweets with: strawberries with balsamic vinegar, a light and creamy panna cotta with seasonal fresh fruit; juicy nectarines and blueberries in prosecco and a plum crostata, a free form Italian tart with juicy plums.

DVI Availability:
NO
Feb 23, 9:00pm Cook's Country
Cook's Country
Spicy and Sour for Supper (26 min)
episode numbers: 1002

Bridget Lancaster shows Julia Collin Davison how to make a classic Latin version of arroz con pollo. Equipment expert Adam Ried reveals his choice for the best dry measuring cups on the market. Tasting expert Jack Bishop challenges Bridget to a tasting of store-bought whipped topping. Test cook Christie Morrison shows Bridget how to make the best sour orange pie.

DVI Availability:
NO
Feb 23, 9:30pm Simply Ming
Texas 1 (26 min)
episode numbers: 1323

It's fall in Dallas, and we're visiting with renowned local chefs this week on Simply Ming! Ming tries out the local fare in Texas, visiting area purveyors and meeting with friends old and new. Getting inspiration from the city, Ming contributes his own dish to the cities cuisine culture.

DVI Availability:
NO
Feb 23, 10:00pm Lucky Chow
Ramen Mania (28 min)
episode numbers: 101

Ivan Orkin, the renegade New Yorker-turned-Japanese-ramen-chef, discusses ramen culture in New York versus Tokyo. Chef Nakamura from Sun Noodles explains what makes a great bowl of ramen. Later, seafood purveyor-turned-ramen-chef Yuji Haraguchi creates a New York deli-style version of his broth-less ramen dish, mazemen, using sustainable and typically discarded seafood from a nearby supermarket. The episode ends in Berkeley, Calif. with a tour of the local greenmarket from three former Chez Panisse chefs. After traveling to Japan, they opened a restaurant in the U.S. that serves ramen dishes with their local and personal spin.

DVI Availability:
NO
Feb 23, 10:30pm Born to Explore with Richard Wiese
South Africa: Amazing Encounters (26 min)
episode numbers: 116

Richard Wiese explores the wildest part of South Africa's fabled Kruger National Park where he encounters elephants, lions and giraffes. He finds out how local communities are banding together to fight poaching and create a new economy based on ecotourism. And he visits a Makuleke village to learn how this proud tribe has helped transform this region into a flourishing wildlife reserve.

DVI Availability:
NO
Feb 23, 11:00pm Lidia's Kitchen
Fruit Desserts (26 min)
episode numbers: 411

Fruit desserts have always been an Italian tradition; they are simple, delicious and the perfect way to showcase nature's bounty. In this episode, Lidia highlights some of her fans' preferred seasonal sweets with: strawberries with balsamic vinegar, a light and creamy panna cotta with seasonal fresh fruit; juicy nectarines and blueberries in prosecco and a plum crostata, a free form Italian tart with juicy plums.

DVI Availability:
NO
Feb 23, 11:30pm Cook's Country
Cook's Country
Spicy and Sour for Supper (26 min)
episode numbers: 1002

Bridget Lancaster shows Julia Collin Davison how to make a classic Latin version of arroz con pollo. Equipment expert Adam Ried reveals his choice for the best dry measuring cups on the market. Tasting expert Jack Bishop challenges Bridget to a tasting of store-bought whipped topping. Test cook Christie Morrison shows Bridget how to make the best sour orange pie.

DVI Availability:
NO
Feb 24 12:00am Chef's Life
They Call 'em 'bagas (26 min)
episode numbers: 309

Lillie shows Vivian three ways to bring out the bitter and the sweet in rutabagas. Vivian showers her team with gifts as they prepare a holiday menu. A hectic New Year's Eve at the restaurant ends in a toast and a smile, despite brewing tension.

DVI Availability:
NO
Feb 24, 12:30am Moveable Feast with Fine Cooking
Moveable Feast with Fine Cooking Episode 509 (26 min)
episode numbers: 509

DVI Availability:
NO
Feb 24, 1:00am This Old House
This Old House Episode 3715 (26 min)
episode numbers: 3715

DVI Availability:
Feb 24, 1:30am Globe Trekker
Globe Trekker
Tough Trains: India's Independence Railroads (57 min)
episode numbers: 1512

In this episode of Tough Trains, Zay Harding takes on an epic journey across one of the world's biggest railway networks. These railways were built during the 19th century by the British to move troops and raw materials across the land, and ultimately played a role in the independence of the country a century later. The railway tracks are some of the oldest and longest you'll find anywhere in the world, and train travel doesn't get any tougher than this in a country with a population of over 1.2 billion. Indian Railways operations cover 29 states and seven union territories. It's now the world's fourth largest railway network, comprising 71,000 miles of track over a route of 40,000 miles.

DVI Availability:
NO
Feb 24, 2:30am Lidia's Kitchen
Fruit Desserts (26 min)
episode numbers: 411

Fruit desserts have always been an Italian tradition; they are simple, delicious and the perfect way to showcase nature's bounty. In this episode, Lidia highlights some of her fans' preferred seasonal sweets with: strawberries with balsamic vinegar, a light and creamy panna cotta with seasonal fresh fruit; juicy nectarines and blueberries in prosecco and a plum crostata, a free form Italian tart with juicy plums.

DVI Availability:
NO
Feb 24, 3:00am America's Test Kitchen from Cook's Illustrated
Hearty One Pot Meals (26 min)
episode numbers: 1708

Host Julia Collin Davison shows host Bridget Lancaster how to make the best ground beef chili. Next, equipment expert Adam Ried reviews food processors in the Equipment Corner. Finally, test cook Erin McMurrer uncovers the secrets to the ultimate red lentil soup with north African spices.

DVI Availability:
NO
Feb 24, 3:30am Taste The Islands with Chef Irie
Rich & Refreshing (26 min)
episode numbers: 105

Chef Irie makes a lineup of non-traditional elements with his Coconut Pumpkin Rum Soup, Picadillo Meatballs, Chayote Salad, and cool Cucumber Lemonade. Viewers listen in on a food conversation between Chef and chart topping British Jamaican reggae singer Maxi Priest.

DVI Availability:
NO
Feb 24, 4:00am Nick Stellino Cooking with Friends
Soups (26 min)
episode numbers: 210

Nick welcomes Chef Kevin Rathbun of Rathbun's in Atlanta and creates Cauliflower & Parmesan Soup with Crostini. Chef Stellino makes Asparagus Soup and Red Peppers, Shallots and Asparagus Confit.

DVI Availability:
NO
Feb 24, 4:30am Joanne Weir Gets Fresh
Winter Squash (26 min)
episode numbers: 109

In this episode, Joanne goes wild with one of her secret food crushes - winter squash. We'll visit a farmer's market and a California walnut farm, and then watch as Joanne teaches her student how to transform winter squash into recipes including a Roasted Kabocha Soup with Ginger Butter. Recipes: Pasta with Roasted Butternut Squash, Toasted Walnuts, Sage, and Parsley; Grana Padano and White Balsamic Vinaigrette; Kabocha Soup. Student: Joan Boada.

DVI Availability:
NO
Feb 24, 5:00am Essential Pepin
Essential Pepin
Souper Soups for Supper (26 min)
episode numbers: 120

Tomato Chowder With Mollet Eggs; Black Bean Soup With Bananas; Garlic Soup; Onion Soup Lyonnaise-Style; Consomme.

DVI Availability:
YES
Feb 24, 5:30am Bringing It Home with Laura McIntosh
Harvest (29 min)
episode numbers: 108

Laura travels to see one of the best disappearing acts for Fall, the Gravenstein apple harvest. The first apples to ripen in late summer are quickly disappearing. It is delicious and most arguably the most hallowed apple for the country states grower, Steve Dutton. Getting his Northern Carolina boots dirty, friend and Chef Dale Ray shares some harvest time recipes with Laura underneath these beautiful trees. Watch our Laura@Home segment as she prepares a squash-serving bowl for Chef Ray's Garden Winter Squash Soup. Want that extra nutty flavor? Try roasting the bowl in the oven!

DVI Availability:
NO
Feb 24, 6:00am Cooking With Nick Stellino
Incredible Soups (26 min)
episode numbers: 203

Sicilian Bread Soup; Onion Soup with Gorgonzola & Prosciutto; Chicken Soup with Meatballs.

DVI Availability:
NO
Feb 24, 6:30am Simply Ming
Jody Adams (26 min)
episode numbers: 1319

It's all about homemade soups today on Simply Ming! To stir up some deliciousness, Ming is joined by his old friend Jody Adams. A James Beard award-winning chef, Jody makes a flavorful green pea and artichoke soup with two kinds of pesto, while Ming serves up a real hot and sour soup - and a little spiked lemonade to top it all off!

DVI Availability:
NO
Feb 24, 7:00am New Orleans Cooking with Kevin Belton
Trio of Soups (26 min)
episode numbers: 114

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

DVI Availability:
NO
Feb 24, 7:30am Cooking With Nick Stellino
Luscious Soups (26 min)
episode numbers: 106

A soup can be a form of art! Chef Stellino shares his secrets for the perfect soups, smooth, luscious and elegant. Nick visits the green grocer and prepares Butternut Squash Soup topped with Peppers, Arugula & Spicy Sausage and a Pea Soup topped with Peppers & Shrimp.

DVI Availability:
NO
Feb 24, 8:00am Jacques Pepin: Heart & Soul
Jacques Pepin: Heart & Soul
All in the Family (26 min)
episode numbers: 102

Making memories with family is at the heart of Jacques' kitchen, and daughter Claudine joins him at the stove to cook the classic recipes from his mother's restaurant. Parisian potage, a simple soup with flavors of yesteryear, reminds Jacques of his beloved Lyon in France. The father-daughter duo continue with poulet a la creme paired with a perfectly pureed side of rice soubise. Granddaughter Shorey arrives just in time to make dessert, carefully watching as Jacques teaches her how to peel and segment an orange for instant orange cake, a perfect citrus ending.

DVI Availability:
NO
Feb 24, 8:30am Nick Stellino: Storyteller in the Kitchen
Being Italian (26 min)
episode numbers: 102

Chef Stellino links the myths and complexities of Italian food culture, and an Italian's passion for defending it to the American culture, and California-inspired cooking techniques he lives by today. Dishes include: Salsiccie al sugo (sausages braised in tomato sauce over mashed potatoes) / pasta alla nanci (with ricotta cheese) named for his wife / pasta with shrimp (linguine with shrimp and white wine) / Sicilian fish soup (with curry) / pannacotta (chocolate pudding with berries and mint)

DVI Availability:
NO
Feb 24, 9:00am P. Allen Smith's Garden Home
Handcrafted (27 min)
episode numbers: 1610

Southern hospitality and the arts come together like biscuits and gravy in Natchez, the oldest city on the Mississippi River. Join P. Allen Smith as he explores the cuisine and culture of a city where the river is wide and the history is deep.

DVI Availability:
YES
Feb 24, 9:30am Growing a Greener World
 Growing a Greener World
Growing Up with Living Walls and Vertical Gardens (26 min)
episode numbers: 719

With the constant expansion of urban sprawl, gardeners and designers are looking up for new ways to add green spaces. As a result, living walls are one of the newest and hottest trends in outdoor design. They're not only beautiful, they add the perfect link by providing new life in an ever-growing concrete jungle.

DVI Availability:
NO
Feb 24, 10:00am Jacques Pepin: Heart & Soul
Jacques Pepin: Heart & Soul
Fete Des Boules (26 min)
episode numbers: 101

Jacques and his best friend Jean-Claude work up an appetite in the summer sun playing the traditional French game of boules. Jacques cooks up a party menu of favorites to share. He begins with crab chips with salmon caviar, bursting with decadent flavors and textures. Then the freshest of eggs are whisked to become an egg and herb treats appetizer. The party continues with a crowd-pleasing camembert with pistachio crust, a garden-fresh tabbouleh salad and a tomato, mozzarella and onion salad before Jacques finishes his festive menu with a grand smoked ham glazed with maple syrup, cooked and carved to perfection!

DVI Availability:
NO
Feb 24, 10:30am Lidia's Kitchen
Ragu (26 min)
episode numbers: 409

The key to a delicious meal is coaxing a lot of flavor from an ingredient, whether it is meat or vegetables. In this episode, Lidia shares two ragu recipes: lamb and pepper ragu; and a chestnut and mushroom ragu: a heart, flavorful medley of chestnuts and mushrooms that make for a satisfying vegetarian ragu.

DVI Availability:
NO
Feb 24, 11:00am Cook's Country
Cook's Country
Big Flavors from Little Italy (26 min)
episode numbers: 913

Test cook Bridget Lancaster uncovers the secrets to making zeppoles at home. Then, equipment expert Adam Ried reveals his top picks for splatter screens. Next, test cook Ashley Moore shares the steps for the best slow-cooker chicken stock. Then, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of shredded parmesan. And finally, test cook Julia Collin Davison shows host Christopher Kimball how to make the ultimate pasta with mushroom sauce.

DVI Availability:
NO
Feb 24, 11:30am Chef's Life
A Casserole Says Plenty (26 min)
episode numbers: 307

The Boiler Room welcomes a new manager, much to Ben's delight. A family reunion brings out long-lost relatives, the warmth of fellowship and an impressive spread of home-cooked casseroles.

DVI Availability:
NO
Feb 24, 12:00pm Moveable Feast with Fine Cooking
Moveable Feast with Fine Cooking Episode 505 (26 min)
episode numbers: 505

DVI Availability:
NO
Feb 24, 12:30pm This Old House
This Old House Episode 3715 (26 min)
episode numbers: 3715

DVI Availability:
Feb 24, 1:00pm Globe Trekker
Globe Trekker
Tough Trains: Vietnam (57 min)
episode numbers: 1403

Zay discovers the checkered and often-dangerous history of the Vietnamese railway. His perilous journey takes him to Hanoi, Hue, the DMZ and Ho Chi Minh City where he meets a general who led the final attack on the Presidential Palace during the Vietnam War.

DVI Availability:
NO
Feb 24, 2:00pm Lidia's Kitchen
Ragu (26 min)
episode numbers: 409

The key to a delicious meal is coaxing a lot of flavor from an ingredient, whether it is meat or vegetables. In this episode, Lidia shares two ragu recipes: lamb and pepper ragu; and a chestnut and mushroom ragu: a heart, flavorful medley of chestnuts and mushrooms that make for a satisfying vegetarian ragu.

DVI Availability:
NO
Feb 24, 2:30pm Cook's Country
Cook's Country
Big Flavors from Little Italy (26 min)
episode numbers: 913

Test cook Bridget Lancaster uncovers the secrets to making zeppoles at home. Then, equipment expert Adam Ried reveals his top picks for splatter screens. Next, test cook Ashley Moore shares the steps for the best slow-cooker chicken stock. Then, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of shredded parmesan. And finally, test cook Julia Collin Davison shows host Christopher Kimball how to make the ultimate pasta with mushroom sauce.

DVI Availability:
NO
Feb 24, 3:00pm America's Test Kitchen from Cook's Illustrated
Hearty One Pot Meals (26 min)
episode numbers: 1708

Host Julia Collin Davison shows host Bridget Lancaster how to make the best ground beef chili. Next, equipment expert Adam Ried reviews food processors in the Equipment Corner. Finally, test cook Erin McMurrer uncovers the secrets to the ultimate red lentil soup with north African spices.

DVI Availability:
NO
Feb 24, 3:30pm Taste The Islands with Chef Irie
Rich & Refreshing (26 min)
episode numbers: 105

Chef Irie makes a lineup of non-traditional elements with his Coconut Pumpkin Rum Soup, Picadillo Meatballs, Chayote Salad, and cool Cucumber Lemonade. Viewers listen in on a food conversation between Chef and chart topping British Jamaican reggae singer Maxi Priest.

DVI Availability:
NO
Sunday, February 25
Feb 24, 4:00pm Nick Stellino Cooking with Friends
Soups (26 min)
episode numbers: 210

Nick welcomes Chef Kevin Rathbun of Rathbun's in Atlanta and creates Cauliflower & Parmesan Soup with Crostini. Chef Stellino makes Asparagus Soup and Red Peppers, Shallots and Asparagus Confit.

DVI Availability:
NO
Feb 24, 4:30pm Joanne Weir Gets Fresh
Winter Squash (26 min)
episode numbers: 109

In this episode, Joanne goes wild with one of her secret food crushes - winter squash. We'll visit a farmer's market and a California walnut farm, and then watch as Joanne teaches her student how to transform winter squash into recipes including a Roasted Kabocha Soup with Ginger Butter. Recipes: Pasta with Roasted Butternut Squash, Toasted Walnuts, Sage, and Parsley; Grana Padano and White Balsamic Vinaigrette; Kabocha Soup. Student: Joan Boada.

DVI Availability:
NO
Feb 24, 5:00pm Essential Pepin
Essential Pepin
Souper Soups for Supper (26 min)
episode numbers: 120

Tomato Chowder With Mollet Eggs; Black Bean Soup With Bananas; Garlic Soup; Onion Soup Lyonnaise-Style; Consomme.

DVI Availability:
YES
Feb 24, 5:30pm Bringing It Home with Laura McIntosh
Harvest (29 min)
episode numbers: 108

Laura travels to see one of the best disappearing acts for Fall, the Gravenstein apple harvest. The first apples to ripen in late summer are quickly disappearing. It is delicious and most arguably the most hallowed apple for the country states grower, Steve Dutton. Getting his Northern Carolina boots dirty, friend and Chef Dale Ray shares some harvest time recipes with Laura underneath these beautiful trees. Watch our Laura@Home segment as she prepares a squash-serving bowl for Chef Ray's Garden Winter Squash Soup. Want that extra nutty flavor? Try roasting the bowl in the oven!

DVI Availability:
NO
Feb 24, 6:00pm Cooking With Nick Stellino
Incredible Soups (26 min)
episode numbers: 203

Sicilian Bread Soup; Onion Soup with Gorgonzola & Prosciutto; Chicken Soup with Meatballs.

DVI Availability:
NO
Feb 24, 6:30pm Simply Ming
Jody Adams (26 min)
episode numbers: 1319

It's all about homemade soups today on Simply Ming! To stir up some deliciousness, Ming is joined by his old friend Jody Adams. A James Beard award-winning chef, Jody makes a flavorful green pea and artichoke soup with two kinds of pesto, while Ming serves up a real hot and sour soup - and a little spiked lemonade to top it all off!

DVI Availability:
NO
Feb 24, 7:00pm New Orleans Cooking with Kevin Belton
Trio of Soups (26 min)
episode numbers: 114

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

DVI Availability:
NO
Feb 24, 7:30pm Cooking With Nick Stellino
Luscious Soups (26 min)
episode numbers: 106

A soup can be a form of art! Chef Stellino shares his secrets for the perfect soups, smooth, luscious and elegant. Nick visits the green grocer and prepares Butternut Squash Soup topped with Peppers, Arugula & Spicy Sausage and a Pea Soup topped with Peppers & Shrimp.

DVI Availability:
NO
Feb 24, 8:00pm Jacques Pepin: Heart & Soul
Jacques Pepin: Heart & Soul
All in the Family (26 min)
episode numbers: 102

Making memories with family is at the heart of Jacques' kitchen, and daughter Claudine joins him at the stove to cook the classic recipes from his mother's restaurant. Parisian potage, a simple soup with flavors of yesteryear, reminds Jacques of his beloved Lyon in France. The father-daughter duo continue with poulet a la creme paired with a perfectly pureed side of rice soubise. Granddaughter Shorey arrives just in time to make dessert, carefully watching as Jacques teaches her how to peel and segment an orange for instant orange cake, a perfect citrus ending.

DVI Availability:
NO
Feb 24, 8:30pm Nick Stellino: Storyteller in the Kitchen
Being Italian (26 min)
episode numbers: 102

Chef Stellino links the myths and complexities of Italian food culture, and an Italian's passion for defending it to the American culture, and California-inspired cooking techniques he lives by today. Dishes include: Salsiccie al sugo (sausages braised in tomato sauce over mashed potatoes) / pasta alla nanci (with ricotta cheese) named for his wife / pasta with shrimp (linguine with shrimp and white wine) / Sicilian fish soup (with curry) / pannacotta (chocolate pudding with berries and mint)

DVI Availability:
NO
Feb 24, 9:00pm America's Test Kitchen from Cook's Illustrated
Italian Vegetarian (26 min)
episode numbers: 1705

Host Bridget Lancaster shows host Julia Collin Davison how to make perfect cheese and tomato lasagna. Next, tasting expert Jack Bishop challenges Julia to a tasting of jarred anchovies. Finally, test cook Keith Dresser uncovers the secrets to really good garlic bread.

DVI Availability:
NO
Feb 24, 9:30pm Growing a Greener World
 Growing a Greener World
Growing Up with Living Walls and Vertical Gardens (26 min)
episode numbers: 719

With the constant expansion of urban sprawl, gardeners and designers are looking up for new ways to add green spaces. As a result, living walls are one of the newest and hottest trends in outdoor design. They're not only beautiful, they add the perfect link by providing new life in an ever-growing concrete jungle.

DVI Availability:
NO
Feb 24, 10:00pm Primal Grill with Steven Raichlen
Primal Grill with Steven Raichlen
Out of Africa (26 min)
episode numbers: 310

Africa. Where mankind, grilling, and civilization began. Today, we take you to this mysterious, multi-cultural continent, where complex flavors and grilling techniques show just how far we've evolved since a human ancestor called Homo erectus became the first animal to cook his dinner. For starters, a South African specialty-incendiary peri-peri chicken wings. Then a Cape Malay twist on shish kebab--sosaties-pork and lamb skewers perfumed with red wine, dried fruit, and curry. From Nairobi, our grand finale: Kenyan spit-roasted lamb with sweet sour mint glaze-a reminder of the once-long reach of the British Empire. Peri Peri Wings; Sosaties; Kenyan Spit-Roasted Lamb.

DVI Availability:
NO
Feb 24, 10:30pm Bare Feet with Mickela Mallozzi
It Takes Two to Tango (Buenos Aires, Argentina) (26 min)
episode numbers: 102

Mickela gets up close and personal with the locals as she heads to Buenos Aires, Argentina, to learn the seductive dance of tango. From attending the world's largest tango festival to dancing on the city's main stage, Mickela sees it all.

DVI Availability:
YES
Feb 24, 11:00pm Lidia's Kitchen
Ragu (26 min)
episode numbers: 409

The key to a delicious meal is coaxing a lot of flavor from an ingredient, whether it is meat or vegetables. In this episode, Lidia shares two ragu recipes: lamb and pepper ragu; and a chestnut and mushroom ragu: a heart, flavorful medley of chestnuts and mushrooms that make for a satisfying vegetarian ragu.

DVI Availability:
NO
Feb 24, 11:30pm America's Test Kitchen from Cook's Illustrated
Italian Vegetarian (26 min)
episode numbers: 1705

Host Bridget Lancaster shows host Julia Collin Davison how to make perfect cheese and tomato lasagna. Next, tasting expert Jack Bishop challenges Julia to a tasting of jarred anchovies. Finally, test cook Keith Dresser uncovers the secrets to really good garlic bread.

DVI Availability:
NO
Feb 25 12:00am Chef's Life
A Casserole Says Plenty (26 min)
episode numbers: 307

The Boiler Room welcomes a new manager, much to Ben's delight. A family reunion brings out long-lost relatives, the warmth of fellowship and an impressive spread of home-cooked casseroles.

DVI Availability:
NO
Feb 25, 12:30am Moveable Feast with Fine Cooking
Moveable Feast with Fine Cooking Episode 505 (26 min)
episode numbers: 505

DVI Availability:
NO
Feb 25, 1:00am This Old House
This Old House Episode 3715 (26 min)
episode numbers: 3715

DVI Availability:
Feb 25, 1:30am Globe Trekker
Globe Trekker
Tough Trains: Vietnam (57 min)
episode numbers: 1403

Zay discovers the checkered and often-dangerous history of the Vietnamese railway. His perilous journey takes him to Hanoi, Hue, the DMZ and Ho Chi Minh City where he meets a general who led the final attack on the Presidential Palace during the Vietnam War.

DVI Availability:
NO
Feb 25, 2:30am Lidia's Kitchen
Ragu (26 min)
episode numbers: 409

The key to a delicious meal is coaxing a lot of flavor from an ingredient, whether it is meat or vegetables. In this episode, Lidia shares two ragu recipes: lamb and pepper ragu; and a chestnut and mushroom ragu: a heart, flavorful medley of chestnuts and mushrooms that make for a satisfying vegetarian ragu.

DVI Availability:
NO
Feb 25, 3:00am Knit and Crochet NOW
Top Down Sweaters (28 min)
episode numbers: 807

Let's take it from the top down. Lena Skvagerson knits a comfy tunic sweater with a saucy split at the neckline. Melissa Leapman knits mitered squares in the technique corner. Then, Ellen Gormley crochets a lacy, casual, pullover with a Bruges lace neckline and no seams.

DVI Availability:
Feb 25, 3:30am Wyland's Art Studio
Coral Reef (26 min)
episode numbers: 513

Effective composition -- or the effective placement or arrangement of visual elements -- is critical to the success of a painting. Used effectively, these elements provide a structure that leads the viewer's eye in a particular way for a variety of different effects. All compositions begin by identifying a focal point. A range of artistic decisions proceeds from there, ranging from contrasts between light and dark to finding a rhythm that paces the eye of the viewer. The parts of the composition may feel as if they belong together. Or they may be purposely disjointed. A symmetrical arrangement may add a sense of calm. Whereas an asymmetrical arrangement may create a sense of unease. By adjusting the arrangement of the objects, the artist can create a sense of motion or still life. Patterns establish an underlying structure of basic lines and shapes. Proportion is the way in which things fit together, big and small, nearby and distant. Each of these components may be used in varying degrees to create the intended effect.

DVI Availability:
NO
Feb 25, 4:00am New Scandinavian Cooking
Historical Garden (25 min)
episode numbers: 706

Some of Scandinavia's grandest farms can be found around Norway's largest lake, Mjosa. In today's episode Andreas visits one of them, Hovelsrud, where he combines innovation, tradition and world class vegetables. He uses fresh herbs to make an egg-free mayonnaise, combines baked rutabaga and local vendace roe, and makes scones with yellow and red beets. For main course he makes a potato crusted beef fillet with herbs from the beautiful garden.

DVI Availability:
NO
Feb 25, 4:30am Ciao Italia
Ciao Italia
Torrone! (29 min)
episode numbers: 2615

It isn't a holiday unless you're eating Torrone, a nut-filled, nougat candy that's hell on earth when it's not made right, but heaven on earth when it is. Mary Ann travels to Scialo Brothers Bakery in Providence, Rhode Island to find out how head baker, Horacio Garcia, creates heavenly torrone that's fit for the gods - and us.

DVI Availability:
NO
Feb 25, 5:00am Taste of Louisiana with Chef John Folse & Company: Hooks, Lies & Alibis
Bass/Crappie - Toledo Bend Reservoir (26 min)
episode numbers: 1305

In this episode, John goes to the world-famous Toledo Bend Reservoir to tangle with hard-fighting large mouth bass and the delicious white perch, locally called crappie. Local chef and restaurant owner, Randy Ziegler whips up a mouth-watering herb-baked bass on the pier. John meets local bass legend Harold Allen who talks about his time as a fishing rodeo champion. John cooks pancake battered bass on the dock with Jerry "JT" Thompson, who with his wife own Living The Dream charters at Toledo Bend. Later John shows JT how to turn the white perch (crappie) into a tasty fish burger. Then JT, his wife and friends join John to celebrate the day with a dock rocker; better hold on with two hands if you're an amateur.

DVI Availability:
NO
Feb 25, 5:30am Mexico -- One Plate at a Time with Rick Bayless
Baking Up Comfort (26 min)
episode numbers: 1107

David Sterling, chef and author of "Yucatan: Recipes from a Culinary Expedition," brings Rick on a whirlwind tour of the peninsula. The pair of Oklahoma-born, Mexico-obsessed chefs begin their journey with a conversation in Hunucma, where Dona Lupita serves home-cooked meals at the kitchen table of her family's cocina economica. Though the Yucatan is not known for its bakeries, David goes to the rustic wood-burning ovens at Panaderia Liz in Merida. Then it's back to the gorgeous kitchen at Los Dos Cooking School, where David makes a pan of buttery, indulgent hojaldras - a sweet-and-savory pastry stuffed with ham, cheese and chile and dusted with sugar. Inspired by all of the homey comfort, Rick makes a nourishing frijol con puerco and a hojaldra all his own.

DVI Availability:
NO
Feb 25, 6:00am Rudy Maxa's World
Bangkok (26 min)
episode numbers: 406

Bangkok is a city of the senses - a bejeweled, dazzling, fantastical mix of magic and faith, hard work and love of life, grace and wild abandon. It's a city where chaos and serenity happily co-exist. Host Rudy Maxa and Washington, D.C. restauranteur and chef Daisuke Utagawa roll up their sleeves and prepare to eat their way across this city. Bangkok is one enormous dining room. Nobody eats at home; everything in this tropical town happens on the street. These fun loving, food crazy, spiritually rich, profoundly graceful people make Bangkok one of the most welcoming cities in the world.

DVI Availability:
NO
Feb 25, 6:30am Journeys In Japan
Journeys In Japan Episode 347 (28 min)
episode numbers: 347

DVI Availability:
Feb 25, 7:00am Ask This Old House
Ask this Old House Episode 1616 (26 min)
episode numbers: 1616

DVI Availability:
Feb 25, 7:30am American Woodshop
Scrolled Leg Stand (29 min)
episode numbers: 2110

Bandsaw curves join together for a sturdy occasional table.

DVI Availability:
NO
Feb 25, 8:00am Garden SMART
Garden SMART
Garden SMART Episode 4908 (29 min)
episode numbers: 4908

Many think a desert garden could be boring. But that's not necessarily true. Although the environment can be harsh, the plants can be stunning. Be sure to tune in as GardenSMART visits the desert.

DVI Availability:
Feb 25, 8:30am For Your Home
For Your Home
Getting Dirty (26 min)
episode numbers: 3104

With building plans in place Vicki and her FYH team of professionals begin the demolish process of the existing bungalow. The foundation for the new addition is completed and the builder discovers extensive termite damage. Homeowners work through budgets and product selections for their bungalow.

DVI Availability:
NO
Feb 25, 9:00am America's Test Kitchen from Cook's Illustrated
Hearty One Pot Meals (26 min)
episode numbers: 1708

Host Julia Collin Davison shows host Bridget Lancaster how to make the best ground beef chili. Next, equipment expert Adam Ried reviews food processors in the Equipment Corner. Finally, test cook Erin McMurrer uncovers the secrets to the ultimate red lentil soup with north African spices.

DVI Availability:
NO
Feb 25, 9:30am Taste The Islands with Chef Irie
Rich & Refreshing (26 min)
episode numbers: 105

Chef Irie makes a lineup of non-traditional elements with his Coconut Pumpkin Rum Soup, Picadillo Meatballs, Chayote Salad, and cool Cucumber Lemonade. Viewers listen in on a food conversation between Chef and chart topping British Jamaican reggae singer Maxi Priest.

DVI Availability:
NO
Feb 25, 10:00am Nick Stellino Cooking with Friends
Soups (26 min)
episode numbers: 210

Nick welcomes Chef Kevin Rathbun of Rathbun's in Atlanta and creates Cauliflower & Parmesan Soup with Crostini. Chef Stellino makes Asparagus Soup and Red Peppers, Shallots and Asparagus Confit.

DVI Availability:
NO
Feb 25, 10:30am Joanne Weir Gets Fresh
Winter Squash (26 min)
episode numbers: 109

In this episode, Joanne goes wild with one of her secret food crushes - winter squash. We'll visit a farmer's market and a California walnut farm, and then watch as Joanne teaches her student how to transform winter squash into recipes including a Roasted Kabocha Soup with Ginger Butter. Recipes: Pasta with Roasted Butternut Squash, Toasted Walnuts, Sage, and Parsley; Grana Padano and White Balsamic Vinaigrette; Kabocha Soup. Student: Joan Boada.

DVI Availability:
NO
Feb 25, 11:00am Essential Pepin
Essential Pepin
Souper Soups for Supper (26 min)
episode numbers: 120

Tomato Chowder With Mollet Eggs; Black Bean Soup With Bananas; Garlic Soup; Onion Soup Lyonnaise-Style; Consomme.

DVI Availability:
YES
Feb 25, 11:30am Bringing It Home with Laura McIntosh
Harvest (29 min)
episode numbers: 108

Laura travels to see one of the best disappearing acts for Fall, the Gravenstein apple harvest. The first apples to ripen in late summer are quickly disappearing. It is delicious and most arguably the most hallowed apple for the country states grower, Steve Dutton. Getting his Northern Carolina boots dirty, friend and Chef Dale Ray shares some harvest time recipes with Laura underneath these beautiful trees. Watch our Laura@Home segment as she prepares a squash-serving bowl for Chef Ray's Garden Winter Squash Soup. Want that extra nutty flavor? Try roasting the bowl in the oven!

DVI Availability:
NO
Feb 25, 12:00pm Cooking With Nick Stellino
Incredible Soups (26 min)
episode numbers: 203

Sicilian Bread Soup; Onion Soup with Gorgonzola & Prosciutto; Chicken Soup with Meatballs.

DVI Availability:
NO
Feb 25, 12:30pm Simply Ming
Jody Adams (26 min)
episode numbers: 1319

It's all about homemade soups today on Simply Ming! To stir up some deliciousness, Ming is joined by his old friend Jody Adams. A James Beard award-winning chef, Jody makes a flavorful green pea and artichoke soup with two kinds of pesto, while Ming serves up a real hot and sour soup - and a little spiked lemonade to top it all off!

DVI Availability:
NO
Feb 25, 1:00pm New Orleans Cooking with Kevin Belton
Trio of Soups (26 min)
episode numbers: 114

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

DVI Availability:
NO
Feb 25, 1:30pm Cooking With Nick Stellino
Luscious Soups (26 min)
episode numbers: 106

A soup can be a form of art! Chef Stellino shares his secrets for the perfect soups, smooth, luscious and elegant. Nick visits the green grocer and prepares Butternut Squash Soup topped with Peppers, Arugula & Spicy Sausage and a Pea Soup topped with Peppers & Shrimp.

DVI Availability:
NO
Feb 25, 2:00pm Jacques Pepin: Heart & Soul
Jacques Pepin: Heart & Soul
All in the Family (26 min)
episode numbers: 102

Making memories with family is at the heart of Jacques' kitchen, and daughter Claudine joins him at the stove to cook the classic recipes from his mother's restaurant. Parisian potage, a simple soup with flavors of yesteryear, reminds Jacques of his beloved Lyon in France. The father-daughter duo continue with poulet a la creme paired with a perfectly pureed side of rice soubise. Granddaughter Shorey arrives just in time to make dessert, carefully watching as Jacques teaches her how to peel and segment an orange for instant orange cake, a perfect citrus ending.

DVI Availability:
NO
Feb 25, 2:30pm Nick Stellino: Storyteller in the Kitchen
Being Italian (26 min)
episode numbers: 102

Chef Stellino links the myths and complexities of Italian food culture, and an Italian's passion for defending it to the American culture, and California-inspired cooking techniques he lives by today. Dishes include: Salsiccie al sugo (sausages braised in tomato sauce over mashed potatoes) / pasta alla nanci (with ricotta cheese) named for his wife / pasta with shrimp (linguine with shrimp and white wine) / Sicilian fish soup (with curry) / pannacotta (chocolate pudding with berries and mint)

DVI Availability:
NO
Feb 25, 3:00pm Ask This Old House
Ask this Old House Episode 1616 (26 min)
episode numbers: 1616

DVI Availability:
Feb 25, 3:30pm Moveable Feast with Fine Cooking
Moveable Feast with Fine Cooking Episode 510 (26 min)
episode numbers: 510

DVI Availability:
NO
Monday, February 26
Feb 25, 4:00pm Ellie's Real Good Food
Desserts with Benefits (26 min)
episode numbers: 212

On the menu, desserts with a one-two punch-- they satisfy your sweet tooth and deliver significant health benefits at the same time. Recipe: Honey yogurt tart with graham cracker crust - Blackberry sage ice pops - 3-Ingredient chocolate almond bark with cherries - Pear brown Betty

DVI Availability:
NO
Feb 25, 4:30pm Nick Stellino: Storyteller in the Kitchen
The Great Outdoorsman (26 min)
episode numbers: 111

Chef Stellino recalls the joys of pastoral Italy and delivers rustic recipes as the perfect end to a day of outdoor adventures. Dishes include: Pollo alla cacciatore (chicken, pearled onions, rosemary) / pork chop alla Milanese (breaded fried pork chop "Milanese Style") / Macedonia di frutta (marinated fruit salad in liquor and sugar).

DVI Availability:
NO
Feb 25, 5:00pm Martha Bakes
For The Cookie Jar (26 min)
episode numbers: 803

Since you can never have enough cookies in your cookie jar, Martha updates three favorites with more wholesome pantry ingredients: sinfully good pecan, oat, and dark chocolate chunk cookies, chewy molasses crinkles made extra flavorful with quinoa flour, and slice-and-bake buckwheat-espresso cookies for a grown-up treat. Your cookie jar will never stay full for long!

DVI Availability:
NO
Feb 25, 5:30pm America's Test Kitchen from Cook's Illustrated
The Ultimate Sticky Buns (26 min)
episode numbers: 1707

Hosts Julia Collin Davison and Bridget Lancaster head into the test kitchen to uncover the secrets to making the ultimate sticky buns at home. Then, science expert Dan Souza demystifies the science of a water roux. Next, tasting expert Jack Bishop challenges Bridget to a tasting of almond butter. And finally, equipment expert Adam Ried reviews waffle irons in the equipment corner.

DVI Availability:
NO
Feb 25, 6:00pm Mike Colameco's Real Food
The Clam/Louro (29 min)
episode numbers: 1405

We'll meet up with veteran NYC Chefs Joey Campanero and Mike Price at their homage to their favorite ingredient, the clam located on a lovely corner spot on Hudson St in the far West Village. Then we meet David Santos at his spot Louro on W 10th another W Village gem.

DVI Availability:
NO
Feb 25, 6:30pm Moveable Feast with Fine Cooking
Moveable Feast with Fine Cooking Episode 510 (26 min)
episode numbers: 510

DVI Availability:
NO
Feb 25, 7:00pm Ask This Old House
Ask this Old House Episode 1616 (26 min)
episode numbers: 1616

DVI Availability:
Feb 25, 8:00pm Destination Craft with Jim West
Peru (26 min)
episode numbers: 108

Jim West travels to Cusco and Lima in Peru, South America where master artisans teach gourd carving, Peruvian pottery, and making a traditional retablo. He also crafts the perfect pan flute. Jim also makes a "ceviche" dish with a master chef, learns about silver jewelry making, and weaves colorful tapestries.

DVI Availability:
NO
Feb 25, 8:30pm Martha Bakes
For The Cookie Jar (26 min)
episode numbers: 803

Since you can never have enough cookies in your cookie jar, Martha updates three favorites with more wholesome pantry ingredients: sinfully good pecan, oat, and dark chocolate chunk cookies, chewy molasses crinkles made extra flavorful with quinoa flour, and slice-and-bake buckwheat-espresso cookies for a grown-up treat. Your cookie jar will never stay full for long!

DVI Availability:
NO
Feb 25, 9:00pm America's Test Kitchen from Cook's Illustrated
The Ultimate Sticky Buns (26 min)
episode numbers: 1707

Hosts Julia Collin Davison and Bridget Lancaster head into the test kitchen to uncover the secrets to making the ultimate sticky buns at home. Then, science expert Dan Souza demystifies the science of a water roux. Next, tasting expert Jack Bishop challenges Bridget to a tasting of almond butter. And finally, equipment expert Adam Ried reviews waffle irons in the equipment corner.

DVI Availability:
NO
Feb 25, 9:30pm Ellie's Real Good Food
Desserts with Benefits (26 min)
episode numbers: 212

On the menu, desserts with a one-two punch-- they satisfy your sweet tooth and deliver significant health benefits at the same time. Recipe: Honey yogurt tart with graham cracker crust - Blackberry sage ice pops - 3-Ingredient chocolate almond bark with cherries - Pear brown Betty

DVI Availability:
NO
Feb 25, 10:00pm New Scandinavian Cooking
Historical Garden (25 min)
episode numbers: 706

Some of Scandinavia's grandest farms can be found around Norway's largest lake, Mjosa. In today's episode Andreas visits one of them, Hovelsrud, where he combines innovation, tradition and world class vegetables. He uses fresh herbs to make an egg-free mayonnaise, combines baked rutabaga and local vendace roe, and makes scones with yellow and red beets. For main course he makes a potato crusted beef fillet with herbs from the beautiful garden.

DVI Availability:
NO
Feb 25, 10:30pm Equitrekking
Equitrekking
Vermont (26 min)
episode numbers: 508

Equitrekking host Darley Newman visits the Mountain Top Inn outside of Killington to explore the area's Green Mountains trails and learn the art of driving with two large Clydesdales. At the Vermont Icelandic Horse Farm, Darley experiences the smooth gaits of the Icelandic horse on a multi-day inn-to-inn ride through meadows, woods and old farm lands in the Mad River Valley. Next, Darley visits the University of Vermont's Morgan Horse Farm to learn about Vermont's state animal and UVM's historic breeding program, which dates back to 1878. Darley also enjoys some time out of the saddle to try some local specialties and visit Shelburne Museum and downtown Burlington.

DVI Availability:
NO
Feb 25, 11:00pm Martha Bakes
For The Cookie Jar (26 min)
episode numbers: 803

Since you can never have enough cookies in your cookie jar, Martha updates three favorites with more wholesome pantry ingredients: sinfully good pecan, oat, and dark chocolate chunk cookies, chewy molasses crinkles made extra flavorful with quinoa flour, and slice-and-bake buckwheat-espresso cookies for a grown-up treat. Your cookie jar will never stay full for long!

DVI Availability:
NO
Feb 25, 11:30pm America's Test Kitchen from Cook's Illustrated
The Ultimate Sticky Buns (26 min)
episode numbers: 1707

Hosts Julia Collin Davison and Bridget Lancaster head into the test kitchen to uncover the secrets to making the ultimate sticky buns at home. Then, science expert Dan Souza demystifies the science of a water roux. Next, tasting expert Jack Bishop challenges Bridget to a tasting of almond butter. And finally, equipment expert Adam Ried reviews waffle irons in the equipment corner.

DVI Availability:
NO
Feb 26 12:00am Mike Colameco's Real Food
The Clam/Louro (29 min)
episode numbers: 1405

We'll meet up with veteran NYC Chefs Joey Campanero and Mike Price at their homage to their favorite ingredient, the clam located on a lovely corner spot on Hudson St in the far West Village. Then we meet David Santos at his spot Louro on W 10th another W Village gem.

DVI Availability:
NO
Feb 26, 12:30am Moveable Feast with Fine Cooking
Moveable Feast with Fine Cooking Episode 510 (26 min)
episode numbers: 510

DVI Availability:
NO
Feb 26, 1:00am Ask This Old House
Ask this Old House Episode 1616 (26 min)
episode numbers: 1616

DVI Availability:
Feb 26, 2:00am Destination Craft with Jim West
Peru (26 min)
episode numbers: 108

Jim West travels to Cusco and Lima in Peru, South America where master artisans teach gourd carving, Peruvian pottery, and making a traditional retablo. He also crafts the perfect pan flute. Jim also makes a "ceviche" dish with a master chef, learns about silver jewelry making, and weaves colorful tapestries.

DVI Availability:
NO
Feb 26, 2:30am Martha Bakes
For The Cookie Jar (26 min)
episode numbers: 803

Since you can never have enough cookies in your cookie jar, Martha updates three favorites with more wholesome pantry ingredients: sinfully good pecan, oat, and dark chocolate chunk cookies, chewy molasses crinkles made extra flavorful with quinoa flour, and slice-and-bake buckwheat-espresso cookies for a grown-up treat. Your cookie jar will never stay full for long!

DVI Availability:
NO
Feb 26, 3:00am Quilting Arts
Quilting Arts
Enhancing The Surface (29 min)
episode numbers: 1909

For the artist, a blank surface is an invitation to create. Author and teacher Mary Lou-Donahue Weidman embellishes quilts with beads, buttons, jewelry and found objects. Quilt artist Ana Buzzalino adds glitter and shine to her quilts using metal leaf.

DVI Availability:
Feb 26, 3:30am Paint This with Jerry Yarnell
Yellowstone Falls, Part 1 (29 min)
episode numbers: 2401

Acrylic Medium on 18x24 horizontal stretched canvas. In this opening session, Jerry discusses the reference material he uses then reviews the composition and explains how to make a rough sketch with soft-vine charcoal. He shows how to use modeling paste to create texture. Now he finishes by underpainting the first layers of distant and middle-ground rock formations, and underpaints the waterfall.

DVI Availability:
Feb 26, 4:00am Lucky Chow
Koreatown U.S.A (28 min)
episode numbers: 102

This episode visits New York and Los Angeles - home to the two largest Korean populations in the United States - to explore what distinguishes each. Both are 24-hour hubs of food and drinking culture. However, New York City's Koreatown covers just one block, whereas Los Angeles' Koreatown seems like a city unto itself. At dinner with Lisa Ling and her husband Paul Song, chef Sang Yoon breaks down the basics of Korean cooking. Back in New York, at Saveur Magazine'stest kitchen, Top Chefwinner Kristen Kish, a Seoul-born Korean adoptee, receives her first-ever Korean cooking lesson, a kimchi tutorial, from Korean homemaker and YouTube sensation, Maangchi. The episode ends with a night out at Pocha 32, an export of Korea's popular "tent" restaurants.

DVI Availability:
NO
Feb 26, 4:30am Julie Taboulie's Lebanese Kitchen
Meet Me at the Market (26 min)
episode numbers: 103

Julie is cordially inviting all of you to come and meet her at the fresh farmer's market. Besides Mama's Glorious Garden, farmer's markets are Julie's favorite places to frequent for fresh foods. She loves meeting and greeting all of the farmers, strolling around an open-outdoor market while supporting and sourcing locally sustainably foods. On today's show, this fresh farmer's market is inspiring Julie to make her marvelous makbouseh, a Lebanese-style summertime squash stew. Meaning to "mix things up," Julie's Makbouseh is a magnificent medley of fresh vegetables along with an array of amazing aromatics that slowly simmer away into a stunning and scrumptious squash stew that is sure to be a staple at your table all summer long. She also prepares and perfectly pairs her homemade and handmade Lebanese pasta tossed in a glorious garlic sauce that just sort of melts in your mouth which is famously known as macaroune b toum. Plus, Julie's first food memory, a childhood favorite of fried squash blossoms called zahrah kousa b maqlieh that Julie is whipping up just for you. Fresh from the farmer's market to a mouthwatering meal, this is one Lebanese masterpiece that you won't want to miss.

DVI Availability:
YES
Feb 26, 5:00am Taste The Islands with Chef Irie
Direct Heat (26 min)
episode numbers: 201

Jamaican Chef Irie and Haitian Chef Thia create a sumptuous grilled menu with okra wrapped in proscuitto, grilled lamb in guava mint sauce, churrasco steak with chimichurri sauce and roasted red snapper. Co-host Lisa Lee visits a Caribbean grilling mecca called Oistins.

DVI Availability:
NO
Feb 26, 5:30am Sara's Weeknight Meals
One Pan Wonder (26 min)
episode numbers: 518

Using just one pan for dinner makes both the cook and the dishwasher happy, plus it's so easy. We start with guest Ming Tsai and his coconut lemon chicken soup. Then on Ask Sara, tips for using the original pot, the wok. Finally, Sara helps a young bride with an easy one-pot meal - Greek shrimp, farro and greens.

DVI Availability:
NO
Feb 26, 6:00am Music Voyager
Yellow Roads of Italy: 'All roads lead to Rome' (Umbria and onwards to Rome) (25 min)
episode numbers: 808

Host Paulino Duran leaves the beauty of Tuscany behind as he picks up his journey along the "Yellow Roads," the back roads of Italy to open this episode with a private performance at Posta de Donini Hotel. Then he drives to the capital of Umbria, the city of Perugia, the ancient banking capital in the high-walled city. From Perugia he heads to a private lunch in the middle of the vineyards in Lungarotti and enjoys a conversation with friends around fantastic wines. Leaving the wines behind, he visits the quaint town of Orvieto, with its magnificent Duomo, and lunch with his new friends at Franco's restaurant. From Orvieto he travels to Rome, where he spends time at the Duomo and The Trevi Fountain, along with a famous city expert. His journey ends at the Vatican with a private tour of the Vatican Museum, the Sistine Chapel and a dinner on the lawns of the Vatican.

DVI Availability:
NO
Feb 26, 6:30am Travelscope
Crossing The Swiss Alps (26 min)
episode numbers: 401

From cosmopolitan Geneva to the UNESCO heritage Aletsch Glacier Joseph travels through Switzerland by bus, train and lake steamer. In Geneva Joseph explores a city that has remained in the forefront of innovation and change and visits Lake Geneva's fascinating lakeside villages such as the Olympic city of Lausanne. While in the sun-rich, car-free, 7,000-foot atmosphere of Bettmeralp Joseph enjoys a typical Swiss experience that is filled with glacier treks, colorful festivals, local cuisine, the beauty of the rural countryside and warm Alpine hospitality.

DVI Availability:
YES
Feb 26, 7:00am This Old House
This Old House Episode 3716 (26 min)
episode numbers: 3716

DVI Availability:
Feb 26, 7:30am Craftsman's Legacy
Craftsman's Legacy
The Ski Makers (26 min)
episode numbers: 402

Eric hits the slopes on handmade skis he makes with son and father team Jeff and John Thompson.

DVI Availability:
NO
Feb 26, 8:00am P. Allen Smith's Garden Home
Living Poultry Museum (27 min)
episode numbers: 1612

Heritage poultry has seen a decline in population numbers, but P. Allen Smith goes in depth to find out how we can save these breeds from extinction.

DVI Availability:
YES
Feb 26, 8:30am Beads, Baubles and Jewels
Beads, Baubles and Jewels
Customize Your Components (29 min)
episode numbers: 2402

Take your style to the next dimension. Designer Erin Prais-Hintz uses glittery clay and beads to make her style statement in 3-D. Katie Hacker adds an unexpected style twist with simple rhinestone settings in her Beading Lesson.

DVI Availability:
NO
Feb 26, 9:00am Quilting Arts
Quilting Arts
Enhancing The Surface (29 min)
episode numbers: 1909

For the artist, a blank surface is an invitation to create. Author and teacher Mary Lou-Donahue Weidman embellishes quilts with beads, buttons, jewelry and found objects. Quilt artist Ana Buzzalino adds glitter and shine to her quilts using metal leaf.

DVI Availability:
Feb 26, 9:30am Paint This with Jerry Yarnell
Yellowstone Falls, Part 1 (29 min)
episode numbers: 2401

Acrylic Medium on 18x24 horizontal stretched canvas. In this opening session, Jerry discusses the reference material he uses then reviews the composition and explains how to make a rough sketch with soft-vine charcoal. He shows how to use modeling paste to create texture. Now he finishes by underpainting the first layers of distant and middle-ground rock formations, and underpaints the waterfall.

DVI Availability:
Feb 26, 10:00am Lucky Chow
Koreatown U.S.A (28 min)
episode numbers: 102

This episode visits New York and Los Angeles - home to the two largest Korean populations in the United States - to explore what distinguishes each. Both are 24-hour hubs of food and drinking culture. However, New York City's Koreatown covers just one block, whereas Los Angeles' Koreatown seems like a city unto itself. At dinner with Lisa Ling and her husband Paul Song, chef Sang Yoon breaks down the basics of Korean cooking. Back in New York, at Saveur Magazine'stest kitchen, Top Chefwinner Kristen Kish, a Seoul-born Korean adoptee, receives her first-ever Korean cooking lesson, a kimchi tutorial, from Korean homemaker and YouTube sensation, Maangchi. The episode ends with a night out at Pocha 32, an export of Korea's popular "tent" restaurants.

DVI Availability:
NO
Feb 26, 10:30am Julie Taboulie's Lebanese Kitchen
Meet Me at the Market (26 min)
episode numbers: 103

Julie is cordially inviting all of you to come and meet her at the fresh farmer's market. Besides Mama's Glorious Garden, farmer's markets are Julie's favorite places to frequent for fresh foods. She loves meeting and greeting all of the farmers, strolling around an open-outdoor market while supporting and sourcing locally sustainably foods. On today's show, this fresh farmer's market is inspiring Julie to make her marvelous makbouseh, a Lebanese-style summertime squash stew. Meaning to "mix things up," Julie's Makbouseh is a magnificent medley of fresh vegetables along with an array of amazing aromatics that slowly simmer away into a stunning and scrumptious squash stew that is sure to be a staple at your table all summer long. She also prepares and perfectly pairs her homemade and handmade Lebanese pasta tossed in a glorious garlic sauce that just sort of melts in your mouth which is famously known as macaroune b toum. Plus, Julie's first food memory, a childhood favorite of fried squash blossoms called zahrah kousa b maqlieh that Julie is whipping up just for you. Fresh from the farmer's market to a mouthwatering meal, this is one Lebanese masterpiece that you won't want to miss.

DVI Availability:
YES
Feb 26, 11:00am Taste The Islands with Chef Irie
Direct Heat (26 min)
episode numbers: 201

Jamaican Chef Irie and Haitian Chef Thia create a sumptuous grilled menu with okra wrapped in proscuitto, grilled lamb in guava mint sauce, churrasco steak with chimichurri sauce and roasted red snapper. Co-host Lisa Lee visits a Caribbean grilling mecca called Oistins.

DVI Availability:
NO
Feb 26, 11:30am Sara's Weeknight Meals
One Pan Wonder (26 min)
episode numbers: 518

Using just one pan for dinner makes both the cook and the dishwasher happy, plus it's so easy. We start with guest Ming Tsai and his coconut lemon chicken soup. Then on Ask Sara, tips for using the original pot, the wok. Finally, Sara helps a young bride with an easy one-pot meal - Greek shrimp, farro and greens.

DVI Availability:
NO
Feb 26, 12:00pm Music Voyager
Yellow Roads of Italy: 'All roads lead to Rome' (Umbria and onwards to Rome) (25 min)
episode numbers: 808

Host Paulino Duran leaves the beauty of Tuscany behind as he picks up his journey along the "Yellow Roads," the back roads of Italy to open this episode with a private performance at Posta de Donini Hotel. Then he drives to the capital of Umbria, the city of Perugia, the ancient banking capital in the high-walled city. From Perugia he heads to a private lunch in the middle of the vineyards in Lungarotti and enjoys a conversation with friends around fantastic wines. Leaving the wines behind, he visits the quaint town of Orvieto, with its magnificent Duomo, and lunch with his new friends at Franco's restaurant. From Orvieto he travels to Rome, where he spends time at the Duomo and The Trevi Fountain, along with a famous city expert. His journey ends at the Vatican with a private tour of the Vatican Museum, the Sistine Chapel and a dinner on the lawns of the Vatican.

DVI Availability:
NO
Feb 26, 12:30pm Travelscope
Crossing The Swiss Alps (26 min)
episode numbers: 401

From cosmopolitan Geneva to the UNESCO heritage Aletsch Glacier Joseph travels through Switzerland by bus, train and lake steamer. In Geneva Joseph explores a city that has remained in the forefront of innovation and change and visits Lake Geneva's fascinating lakeside villages such as the Olympic city of Lausanne. While in the sun-rich, car-free, 7,000-foot atmosphere of Bettmeralp Joseph enjoys a typical Swiss experience that is filled with glacier treks, colorful festivals, local cuisine, the beauty of the rural countryside and warm Alpine hospitality.

DVI Availability:
YES
Feb 26, 1:30pm Craftsman's Legacy
Craftsman's Legacy
The Ski Makers (26 min)
episode numbers: 402

Eric hits the slopes on handmade skis he makes with son and father team Jeff and John Thompson.

DVI Availability:
NO
Feb 26, 2:00pm P. Allen Smith's Garden Home
Living Poultry Museum (27 min)
episode numbers: 1612

Heritage poultry has seen a decline in population numbers, but P. Allen Smith goes in depth to find out how we can save these breeds from extinction.

DVI Availability:
YES
Feb 26, 2:30pm Beads, Baubles and Jewels
Beads, Baubles and Jewels
Customize Your Components (29 min)
episode numbers: 2402

Take your style to the next dimension. Designer Erin Prais-Hintz uses glittery clay and beads to make her style statement in 3-D. Katie Hacker adds an unexpected style twist with simple rhinestone settings in her Beading Lesson.

DVI Availability:
NO
Feb 26, 3:00pm This Old House
This Old House Episode 3716 (26 min)
episode numbers: 3716

DVI Availability:
Feb 26, 3:30pm Moveable Feast with Fine Cooking
Moveable Feast with Fine Cooking Episode 511 (26 min)
episode numbers: 511

DVI Availability:
NO
Tuesday, February 27
Feb 26, 4:00pm Simply Ming
Texas 2 (26 min)
episode numbers: 1324

It's fall in Dallas, and we're visiting with renowned local chefs this week on Simply Ming! Ming tries out the local fare in Texas, visiting area purveyors and meeting with friends old and new. Getting inspiration from the city, Ming contributes his own dish to the cities cuisine culture.

DVI Availability:
NO
Feb 26, 4:30pm Jacques Pepin: Heart & Soul
Jacques Pepin: Heart & Soul
Toast to Julia (26 min)
episode numbers: 103

Jacques raises a glass - and a fork! - to his beloved friend Julia Child as he shares recipes and anecdotes from their past. First, sole vin blanc, one of Julia's favorites, begins with a fish filleting lesson, and a healthy pour of white wine for the sauce. Next, Jacques mixes together an aromatic assortment of spices for a pan-roasted rack of lamb with spice crust served on a crown of fried potatoes cooked to a golden brown crisp and accompanied by a stew of peas and fennel with lardons. Lastly, Jacques shows us how to finish a large menu with a light fruit dessert by making wine sherbet finale in honor of his friend Julia.

DVI Availability:
NO
Feb 26, 5:00pm Lidia's Kitchen
Crespelle (26 min)
episode numbers: 412

Italians love their crepes either savory or sweet and in this episode, Lidia shows two of her favorite crespelle dishes, along with some great chef tips. She starts by highlighting the thin pancakes that can be made into so many things; then she makes a savory Italian favorite with them - manicotti and for a sweet version, she shows the chocolate and walnut crespelle that will satisfy any sweet tooth.

DVI Availability:
NO
Feb 26, 5:30pm Cook's Country
Cook's Country
Smoky Barbecue Favorites (26 min)
episode numbers: 1003

Test cook Ashley Moore makes host Bridget Lancaster an authentic recipe for Texas thick-cut smoked pork chops. Tasting expert Jack Bishop challenges Bridget to tasting of hot dogs. Bridget shows Julia Collin Davison the secrets to making the perfect backyard barbeque beans.

DVI Availability:
NO
Feb 26, 6:00pm Chef's Life
Gone Clamming, Part I (26 min)
episode numbers: 310

Travel with Vivian to Charleston's Wine and Food Festival, the South's premiere gathering of world-class chefs and food folk. A clamming trip with low-country legend "Clammer Dave" adds a bit of adventure.

DVI Availability:
NO
Feb 26, 6:30pm Moveable Feast with Fine Cooking
Moveable Feast with Fine Cooking Episode 511 (26 min)
episode numbers: 511

DVI Availability:
NO
Feb 26, 7:00pm This Old House
This Old House Episode 3716 (26 min)
episode numbers: 3716

DVI Availability:
Feb 26, 7:30pm Globe Trekker
Globe Trekker
Wild West: USA (56 min)
episode numbers: 1624

In this Globe Trekker special, Zay Harding, Sami Sabiti, Holly Morris, Justine Shapiro and Ian Wright explore the extraordinary history of America's spectacular Wild West. Sami starts the journey by following Lewis & Clark's 3700-mile journey of exploration from 1804, Zay visits the location of the most famous siege in the history of the Wild West - the Alamo, Justine visits the site of the first discovery of the California Gold Rush, Holly joins the annual re-ride of the 2, 000-mile Pony Express route, and Ian heads to the Little Bighorn battlefield in Montana, the site of Custer's Last Stand in 1876.

DVI Availability:
Feb 26, 8:30pm Lidia's Kitchen
Crespelle (26 min)
episode numbers: 412

Italians love their crepes either savory or sweet and in this episode, Lidia shows two of her favorite crespelle dishes, along with some great chef tips. She starts by highlighting the thin pancakes that can be made into so many things; then she makes a savory Italian favorite with them - manicotti and for a sweet version, she shows the chocolate and walnut crespelle that will satisfy any sweet tooth.

DVI Availability:
NO
Feb 26, 9:00pm Cook's Country
Cook's Country
Smoky Barbecue Favorites (26 min)
episode numbers: 1003

Test cook Ashley Moore makes host Bridget Lancaster an authentic recipe for Texas thick-cut smoked pork chops. Tasting expert Jack Bishop challenges Bridget to tasting of hot dogs. Bridget shows Julia Collin Davison the secrets to making the perfect backyard barbeque beans.

DVI Availability:
NO
Feb 26, 9:30pm Simply Ming
Texas 2 (26 min)
episode numbers: 1324

It's fall in Dallas, and we're visiting with renowned local chefs this week on Simply Ming! Ming tries out the local fare in Texas, visiting area purveyors and meeting with friends old and new. Getting inspiration from the city, Ming contributes his own dish to the cities cuisine culture.

DVI Availability:
NO
Feb 26, 10:00pm Lucky Chow
Koreatown U.S.A (28 min)
episode numbers: 102

This episode visits New York and Los Angeles - home to the two largest Korean populations in the United States - to explore what distinguishes each. Both are 24-hour hubs of food and drinking culture. However, New York City's Koreatown covers just one block, whereas Los Angeles' Koreatown seems like a city unto itself. At dinner with Lisa Ling and her husband Paul Song, chef Sang Yoon breaks down the basics of Korean cooking. Back in New York, at Saveur Magazine'stest kitchen, Top Chefwinner Kristen Kish, a Seoul-born Korean adoptee, receives her first-ever Korean cooking lesson, a kimchi tutorial, from Korean homemaker and YouTube sensation, Maangchi. The episode ends with a night out at Pocha 32, an export of Korea's popular "tent" restaurants.

DVI Availability:
NO
Feb 26, 10:30pm Born to Explore with Richard Wiese
India: Incredible Land (26 min)
episode numbers: 117

Join Richard Wiese as he discovers India by rickshaw, samples savory cuisine and learns why yoga nourishes body and soul. With a family of dancers, he experiences the rhythms of a rural Indian village. Richard then takes to the streets for a game of gulley cricket, one of India's most popular sports. And in Kanchipuram, the City of a Thousand Temples, he receives the Hindu "archana" blessing.

DVI Availability:
NO
Feb 26, 11:00pm Lidia's Kitchen
Crespelle (26 min)
episode numbers: 412

Italians love their crepes either savory or sweet and in this episode, Lidia shows two of her favorite crespelle dishes, along with some great chef tips. She starts by highlighting the thin pancakes that can be made into so many things; then she makes a savory Italian favorite with them - manicotti and for a sweet version, she shows the chocolate and walnut crespelle that will satisfy any sweet tooth.

DVI Availability:
NO
Feb 26, 11:30pm Cook's Country
Cook's Country
Smoky Barbecue Favorites (26 min)
episode numbers: 1003

Test cook Ashley Moore makes host Bridget Lancaster an authentic recipe for Texas thick-cut smoked pork chops. Tasting expert Jack Bishop challenges Bridget to tasting of hot dogs. Bridget shows Julia Collin Davison the secrets to making the perfect backyard barbeque beans.

DVI Availability:
NO
Feb 27 12:00am Chef's Life
Gone Clamming, Part I (26 min)
episode numbers: 310

Travel with Vivian to Charleston's Wine and Food Festival, the South's premiere gathering of world-class chefs and food folk. A clamming trip with low-country legend "Clammer Dave" adds a bit of adventure.

DVI Availability:
NO
Feb 27, 12:30am Moveable Feast with Fine Cooking
Moveable Feast with Fine Cooking Episode 511 (26 min)
episode numbers: 511

DVI Availability:
NO
Feb 27, 1:00am This Old House
This Old House Episode 3716 (26 min)
episode numbers: 3716

DVI Availability:
Feb 27, 1:30am Globe Trekker
Globe Trekker
Wild West: USA (56 min)
episode numbers: 1624

In this Globe Trekker special, Zay Harding, Sami Sabiti, Holly Morris, Justine Shapiro and Ian Wright explore the extraordinary history of America's spectacular Wild West. Sami starts the journey by following Lewis & Clark's 3700-mile journey of exploration from 1804, Zay visits the location of the most famous siege in the history of the Wild West - the Alamo, Justine visits the site of the first discovery of the California Gold Rush, Holly joins the annual re-ride of the 2, 000-mile Pony Express route, and Ian heads to the Little Bighorn battlefield in Montana, the site of Custer's Last Stand in 1876.

DVI Availability:
Feb 27, 2:30am Lidia's Kitchen
Crespelle (26 min)
episode numbers: 412

Italians love their crepes either savory or sweet and in this episode, Lidia shows two of her favorite crespelle dishes, along with some great chef tips. She starts by highlighting the thin pancakes that can be made into so many things; then she makes a savory Italian favorite with them - manicotti and for a sweet version, she shows the chocolate and walnut crespelle that will satisfy any sweet tooth.

DVI Availability:
NO
Feb 27, 3:00am Sewing with Nancy
Strip-By-Strip Patchwork Quilts, Part 2 (29 min)
episode numbers: 3108

Nancy and quilt designer, Donna Fenske, explore the use of color and design to achieve a rich depth of tone and dimension by using fabric strips to construct quilt blocks. Learn how fabric and block dimension changes produce an entirely new look. Projects include Jeweled Illusion and Tumbling Leaves table runners, and the Fractured Sunlight quilt.

DVI Availability:
Feb 27, 3:30am The Best of The Joy of Painting
Toward Day's End (26 min)
episode numbers: 3236

Evening draws nigh at home on the river and quiet signals a time for rest; join Bob Ross for this lovely oval creation.

DVI Availability:
NO
Feb 27, 4:00am Primal Grill with Steven Raichlen
Primal Grill with Steven Raichlen
Out of Africa (26 min)
episode numbers: 310

Africa. Where mankind, grilling, and civilization began. Today, we take you to this mysterious, multi-cultural continent, where complex flavors and grilling techniques show just how far we've evolved since a human ancestor called Homo erectus became the first animal to cook his dinner. For starters, a South African specialty-incendiary peri-peri chicken wings. Then a Cape Malay twist on shish kebab--sosaties-pork and lamb skewers perfumed with red wine, dried fruit, and curry. From Nairobi, our grand finale: Kenyan spit-roasted lamb with sweet sour mint glaze-a reminder of the once-long reach of the British Empire. Peri Peri Wings; Sosaties; Kenyan Spit-Roasted Lamb.

DVI Availability:
NO
Feb 27, 4:30am Joanne Weir Gets Fresh
Slow Food (26 min)
episode numbers: 113

Joanne slows things down and shows us how to get two courses out of one slow cooked meal. After visiting a unique butcher shop that uses the whole animal, she'll teach her student how to braise a chuck roast with tomatoes and red wine - perfect Italian comfort food, slow and fresh. Recipes: Braised Beef Served in 2 Courses: Ragu with Pasta and Sliced Roast Beef; Long Braised Green Beans with Tomatoes Student: Geoff Rubendall.

DVI Availability:
NO
Feb 27, 5:00am Dining with the Chef
Dining with the Chef Episode 347 (28 min)
episode numbers: 347

DVI Availability:
Feb 27, 5:30am New Orleans Cooking with Kevin Belton
Classic New Orleans (26 min)
episode numbers: 101

Seafood gumbo, corn maque choux, beignets.

DVI Availability:
NO
Feb 27, 6:00am Family Travel with Colleen Kelly
Family Travel with Colleen Kelly
Tampa Bay, Florida - Cuban Cuisine and Swimming with Sharks (26 min)
episode numbers: 406

This time around, Colleen and her girls head to Tampa Bay, Florida for some family fun in the sun. They get a taste of Tampa's Cuban cuisine and explore some of the local Cuban history. Seeking a few thrills, they also visit the famous Busch Gardens Theme Park, check out the haunted Tampa Theater, and even swim with sharks at the Florida Aquarium.

DVI Availability:
NO
Feb 27, 6:30am Curious Traveler
Curious Traveler
Curious Copenhagen (26 min)
episode numbers: 203

Why did Shakespeare use Kronborg Castle as the setting for Hamlet? Was picturesque Nyhavn really the playground for sailors and brothels? Christiansborg Palace, Amalienborg Palace, Rosenborg Castle - why so many palaces in one small European country?

DVI Availability:
NO
Feb 27, 7:00am Woodwright's Shop
Carving Away with Mary May (26 min)
episode numbers: 3707

Classical carver Mary May gives Roy his first lessons on woodcarving - along with a proper rebuke for edge tool abuse!

DVI Availability:
YES
Feb 27, 7:30am Woodsmith Shop
Woodsmith Shop
Tray Centerpiece & Table Saw Sleds (29 min)
episode numbers: 1111

An elegant tray centerpiece starts from a single block of wood. And get better results at your table saw with a crosscut sled you can build in an afternoon.

DVI Availability:
NO
Feb 27, 8:00am Growing a Greener World
 Growing a Greener World
The Waterwise Home & Garden (Los Angeles, CA) (26 min)
episode numbers: 721

At the height of our nation's industrial revolution over 100 years ago, wealthy businessman Henry Phipps built the Phipps Conservatory as a gift to the city of Pittsburgh. Today Phipps has become a model for public gardens and conservatories around the world for its sustainable building practices, energy conservation and eco friendly methods. In the process they've earned the distinction of being "America's Greenest Garden" and the greenest conservatory in the world. Taking his cue from the chocolate tree featured at the conservatory, Chef Nathan creates a molten chocolate cake that melts in the mouth.

DVI Availability:
NO
Feb 27, 8:30am Start Up
Wine Wardrobe (26 min)
episode numbers: 512

Gary and the crew head to Flagstaff, Arizona to meet with Joe Bechard and Kris Porthier, creator of Chateau Tumbleweed, an independent winery and tasting room. Then they head over to Houston, Texas to meet with fashion designer Onyii Brown, owner of Onyii and Co., a luxury lifestyle clothing brand that caters to women.

DVI Availability:
Feb 27, 9:00am Sewing with Nancy
Strip-By-Strip Patchwork Quilts, Part 2 (29 min)
episode numbers: 3108

Nancy and quilt designer, Donna Fenske, explore the use of color and design to achieve a rich depth of tone and dimension by using fabric strips to construct quilt blocks. Learn how fabric and block dimension changes produce an entirely new look. Projects include Jeweled Illusion and Tumbling Leaves table runners, and the Fractured Sunlight quilt.

DVI Availability:
Feb 27, 9:30am The Best of The Joy of Painting
Toward Day's End (26 min)
episode numbers: 3236

Evening draws nigh at home on the river and quiet signals a time for rest; join Bob Ross for this lovely oval creation.

DVI Availability:
NO
Feb 27, 10:00am Primal Grill with Steven Raichlen
Primal Grill with Steven Raichlen
Out of Africa (26 min)
episode numbers: 310

Africa. Where mankind, grilling, and civilization began. Today, we take you to this mysterious, multi-cultural continent, where complex flavors and grilling techniques show just how far we've evolved since a human ancestor called Homo erectus became the first animal to cook his dinner. For starters, a South African specialty-incendiary peri-peri chicken wings. Then a Cape Malay twist on shish kebab--sosaties-pork and lamb skewers perfumed with red wine, dried fruit, and curry. From Nairobi, our grand finale: Kenyan spit-roasted lamb with sweet sour mint glaze-a reminder of the once-long reach of the British Empire. Peri Peri Wings; Sosaties; Kenyan Spit-Roasted Lamb.

DVI Availability:
NO
Feb 27, 10:30am Joanne Weir Gets Fresh
Slow Food (26 min)
episode numbers: 113

Joanne slows things down and shows us how to get two courses out of one slow cooked meal. After visiting a unique butcher shop that uses the whole animal, she'll teach her student how to braise a chuck roast with tomatoes and red wine - perfect Italian comfort food, slow and fresh. Recipes: Braised Beef Served in 2 Courses: Ragu with Pasta and Sliced Roast Beef; Long Braised Green Beans with Tomatoes Student: Geoff Rubendall.

DVI Availability:
NO
Feb 27, 11:00am Dining with the Chef
Dining with the Chef Episode 347 (28 min)
episode numbers: 347

DVI Availability:
Feb 27, 11:30am New Orleans Cooking with Kevin Belton
Classic New Orleans (26 min)
episode numbers: 101

Seafood gumbo, corn maque choux, beignets.

DVI Availability:
NO
Feb 27, 12:00pm Family Travel with Colleen Kelly
Family Travel with Colleen Kelly
Tampa Bay, Florida - Cuban Cuisine and Swimming with Sharks (26 min)
episode numbers: 406

This time around, Colleen and her girls head to Tampa Bay, Florida for some family fun in the sun. They get a taste of Tampa's Cuban cuisine and explore some of the local Cuban history. Seeking a few thrills, they also visit the famous Busch Gardens Theme Park, check out the haunted Tampa Theater, and even swim with sharks at the Florida Aquarium.

DVI Availability:
NO
Feb 27, 12:30pm Curious Traveler
Curious Traveler
Curious Copenhagen (26 min)
episode numbers: 203

Why did Shakespeare use Kronborg Castle as the setting for Hamlet? Was picturesque Nyhavn really the playground for sailors and brothels? Christiansborg Palace, Amalienborg Palace, Rosenborg Castle - why so many palaces in one small European country?

DVI Availability:
NO
Feb 27, 1:30pm Woodsmith Shop
Woodsmith Shop
Tray Centerpiece & Table Saw Sleds (29 min)
episode numbers: 1111

An elegant tray centerpiece starts from a single block of wood. And get better results at your table saw with a crosscut sled you can build in an afternoon.

DVI Availability:
NO
Feb 27, 2:00pm Growing a Greener World
 Growing a Greener World
The Waterwise Home & Garden (Los Angeles, CA) (26 min)
episode numbers: 721

At the height of our nation's industrial revolution over 100 years ago, wealthy businessman Henry Phipps built the Phipps Conservatory as a gift to the city of Pittsburgh. Today Phipps has become a model for public gardens and conservatories around the world for its sustainable building practices, energy conservation and eco friendly methods. In the process they've earned the distinction of being "America's Greenest Garden" and the greenest conservatory in the world. Taking his cue from the chocolate tree featured at the conservatory, Chef Nathan creates a molten chocolate cake that melts in the mouth.

DVI Availability:
NO
Feb 27, 2:30pm Start Up
Wine Wardrobe (26 min)
episode numbers: 512

Gary and the crew head to Flagstaff, Arizona to meet with Joe Bechard and Kris Porthier, creator of Chateau Tumbleweed, an independent winery and tasting room. Then they head over to Houston, Texas to meet with fashion designer Onyii Brown, owner of Onyii and Co., a luxury lifestyle clothing brand that caters to women.

DVI Availability:
Feb 27, 3:00pm Woodwright's Shop
Carving Away with Mary May (26 min)
episode numbers: 3707

Classical carver Mary May gives Roy his first lessons on woodcarving - along with a proper rebuke for edge tool abuse!

DVI Availability:
YES
Feb 27, 3:30pm Moveable Feast with Fine Cooking
Moveable Feast with Fine Cooking Episode 512 (26 min)
episode numbers: 512

DVI Availability:
NO
Wednesday, February 28
Feb 27, 4:00pm Pati's Mexican Table
Sunday Family Food (26 min)
episode numbers: 504

Sunday in Merida is a day not to miss. It is a joyous weekly celebration of food, dancing, and culture. Pati starts her day like most Meridians, at the market. After touring around and tasting the best lechon torta (slow cooked pork sandwich) in town, she takes in the sights of the Vaqueria dance in the main square. Merida en Domingo is incomplete without a family meal. Luckily, friend and chef Robert Solis of Nectar restaurant in Merida, invites Pati into his home for a traditional Sunday meal with the whole family.

DVI Availability:
NO
Feb 27, 4:30pm Christopher Kimball's Milk Street Television
Homecooking, Chinese Style (26 min)
episode numbers: 101

Host Christopher Kimball visits world traveler and cookbook author Fuchsia Dunlop in London to learn about the Chinese approach to cooking. He learns how to get perfectly cooked chicken every time by focusing on the meat, not the skin. Back at Milk Street, those techniques get put into action as Milk Street Cook Catherine Smart shows Chris how to make Chinese white-cooked chicken with ginger-soy dressing. Next, Chris demonstrates why an Asian cleaver just may have the edge over the ubiquitous western chef's knife. The show ends with a little sizzle on set as Milk Street Cook Matthew Card shows how to make hot oil-flashed chard with ginger, scallions and chili at home.

DVI Availability:
NO
Feb 27, 5:00pm Martha Bakes
Alternative Crusts (26 min)
episode numbers: 804

Attention all pie and tart bakers-this show is for you. Join Martha as she shares nutritious and healthier crust alternatives using a new repertoire of grains, flours and sweeteners in four remarkable recipes: a show-stopping free-form plum galette with a crunchy cornmeal crust, a decadent and dairy-free chocolate-coconut pie, and an incredibly delicious savory whole-wheat, olive oil crusted mushroom tart made with tahini. Something delicious for everyone!

DVI Availability:
NO
Feb 27, 5:30pm America's Test Kitchen from Cook's Illustrated
Hearty One Pot Meals (26 min)
episode numbers: 1708

Host Julia Collin Davison shows host Bridget Lancaster how to make the best ground beef chili. Next, equipment expert Adam Ried reviews food processors in the Equipment Corner. Finally, test cook Erin McMurrer uncovers the secrets to the ultimate red lentil soup with north African spices.

DVI Availability:
NO
Feb 27, 6:00pm Mike Colameco's Real Food
Linton Street (29 min)
episode numbers: 1406

The LES is on a roll and nowhere is this more obvious than the frenetic food scene on Clinton St. We'll tour Sushi Ko, Seoul Wings, Ivan ramen, the Black Crescent bar, Azasu Izakaya and Thelma on Clinton.

DVI Availability:
NO
Feb 27, 6:30pm Moveable Feast with Fine Cooking
Moveable Feast with Fine Cooking Episode 512 (26 min)
episode numbers: 512

DVI Availability:
NO
Feb 27, 7:00pm Woodwright's Shop
Carving Away with Mary May (26 min)
episode numbers: 3707

Classical carver Mary May gives Roy his first lessons on woodcarving - along with a proper rebuke for edge tool abuse!

DVI Availability:
YES
Feb 27, 7:30pm Travelscope
Rwanda - In Search of Chimpanzees (26 min)
episode numbers: 513

Joseph continues his Rwanda adventure and turns his attention to the region's other primate populations. Chimpanzee, Olive Baboons, Mona, Blue and Black and White Colobus Monkeys are just a few of the thirteen primate species that populate the Nyungwe National Park. The rest of the area's flora and fauna is equally impressive with more than 140 orchid species and 275 bird species, dozens of them found only in the highlands of Central Africa. In addition to the wildlife wonders, Joseph has personal encounters in the local Banda (thatched-hut) communities and meets the reclusive and vanishing Batwa people. In Kigali, the capital of Rwanda, Joseph highlights the 1994 Rwanda genocide and the efforts that the country has made to overcome its past at the Kigali Genocide Memorial Centre.

DVI Availability:
YES
Feb 27, 8:00pm Travels with Darley
Tokyo, Japan (29 min)
episode numbers: 405

Mixing the ultra-modern with Edo-period traditions, locals guide Darley to the best food, culture and adventures in Japan's capital city of Tokyo. Explore top neighborhoods, markets, temples, and surprising areas of natural beauty, including a behind-the-scenes tour of a Tokyo sake brewery, sushi at the world's largest fish market, a hike at a sacred mountain and more.

DVI Availability:
NO
Feb 27, 8:30pm Martha Bakes
Alternative Crusts (26 min)
episode numbers: 804

Attention all pie and tart bakers-this show is for you. Join Martha as she shares nutritious and healthier crust alternatives using a new repertoire of grains, flours and sweeteners in four remarkable recipes: a show-stopping free-form plum galette with a crunchy cornmeal crust, a decadent and dairy-free chocolate-coconut pie, and an incredibly delicious savory whole-wheat, olive oil crusted mushroom tart made with tahini. Something delicious for everyone!

DVI Availability:
NO
Feb 27, 9:00pm America's Test Kitchen from Cook's Illustrated
Hearty One Pot Meals (26 min)
episode numbers: 1708

Host Julia Collin Davison shows host Bridget Lancaster how to make the best ground beef chili. Next, equipment expert Adam Ried reviews food processors in the Equipment Corner. Finally, test cook Erin McMurrer uncovers the secrets to the ultimate red lentil soup with north African spices.

DVI Availability:
NO
Feb 27, 9:30pm Pati's Mexican Table
Sunday Family Food (26 min)
episode numbers: 504

Sunday in Merida is a day not to miss. It is a joyous weekly celebration of food, dancing, and culture. Pati starts her day like most Meridians, at the market. After touring around and tasting the best lechon torta (slow cooked pork sandwich) in town, she takes in the sights of the Vaqueria dance in the main square. Merida en Domingo is incomplete without a family meal. Luckily, friend and chef Robert Solis of Nectar restaurant in Merida, invites Pati into his home for a traditional Sunday meal with the whole family.

DVI Availability:
NO
Feb 27, 10:00pm Primal Grill with Steven Raichlen
Primal Grill with Steven Raichlen
Out of Africa (26 min)
episode numbers: 310

Africa. Where mankind, grilling, and civilization began. Today, we take you to this mysterious, multi-cultural continent, where complex flavors and grilling techniques show just how far we've evolved since a human ancestor called Homo erectus became the first animal to cook his dinner. For starters, a South African specialty-incendiary peri-peri chicken wings. Then a Cape Malay twist on shish kebab--sosaties-pork and lamb skewers perfumed with red wine, dried fruit, and curry. From Nairobi, our grand finale: Kenyan spit-roasted lamb with sweet sour mint glaze-a reminder of the once-long reach of the British Empire. Peri Peri Wings; Sosaties; Kenyan Spit-Roasted Lamb.

DVI Availability:
NO
Feb 27, 10:30pm Bare Feet with Mickela Mallozzi
It Takes Two to Tango (Buenos Aires, Argentina) (26 min)
episode numbers: 102

Mickela gets up close and personal with the locals as she heads to Buenos Aires, Argentina, to learn the seductive dance of tango. From attending the world's largest tango festival to dancing on the city's main stage, Mickela sees it all.

DVI Availability:
YES
Feb 27, 11:00pm Martha Bakes
Alternative Crusts (26 min)
episode numbers: 804

Attention all pie and tart bakers-this show is for you. Join Martha as she shares nutritious and healthier crust alternatives using a new repertoire of grains, flours and sweeteners in four remarkable recipes: a show-stopping free-form plum galette with a crunchy cornmeal crust, a decadent and dairy-free chocolate-coconut pie, and an incredibly delicious savory whole-wheat, olive oil crusted mushroom tart made with tahini. Something delicious for everyone!

DVI Availability:
NO
Feb 27, 11:30pm America's Test Kitchen from Cook's Illustrated
Hearty One Pot Meals (26 min)
episode numbers: 1708

Host Julia Collin Davison shows host Bridget Lancaster how to make the best ground beef chili. Next, equipment expert Adam Ried reviews food processors in the Equipment Corner. Finally, test cook Erin McMurrer uncovers the secrets to the ultimate red lentil soup with north African spices.

DVI Availability:
NO
Feb 28 12:00am Mike Colameco's Real Food
Linton Street (29 min)
episode numbers: 1406

The LES is on a roll and nowhere is this more obvious than the frenetic food scene on Clinton St. We'll tour Sushi Ko, Seoul Wings, Ivan ramen, the Black Crescent bar, Azasu Izakaya and Thelma on Clinton.

DVI Availability:
NO
Feb 28, 12:30am Moveable Feast with Fine Cooking
Moveable Feast with Fine Cooking Episode 512 (26 min)
episode numbers: 512

DVI Availability:
NO
Feb 28, 1:00am Woodwright's Shop
Carving Away with Mary May (26 min)
episode numbers: 3707

Classical carver Mary May gives Roy his first lessons on woodcarving - along with a proper rebuke for edge tool abuse!

DVI Availability:
YES
Feb 28, 1:30am Travelscope
Rwanda - In Search of Chimpanzees (26 min)
episode numbers: 513

Joseph continues his Rwanda adventure and turns his attention to the region's other primate populations. Chimpanzee, Olive Baboons, Mona, Blue and Black and White Colobus Monkeys are just a few of the thirteen primate species that populate the Nyungwe National Park. The rest of the area's flora and fauna is equally impressive with more than 140 orchid species and 275 bird species, dozens of them found only in the highlands of Central Africa. In addition to the wildlife wonders, Joseph has personal encounters in the local Banda (thatched-hut) communities and meets the reclusive and vanishing Batwa people. In Kigali, the capital of Rwanda, Joseph highlights the 1994 Rwanda genocide and the efforts that the country has made to overcome its past at the Kigali Genocide Memorial Centre.

DVI Availability:
YES
Feb 28, 2:00am Travels with Darley
Tokyo, Japan (29 min)
episode numbers: 405

Mixing the ultra-modern with Edo-period traditions, locals guide Darley to the best food, culture and adventures in Japan's capital city of Tokyo. Explore top neighborhoods, markets, temples, and surprising areas of natural beauty, including a behind-the-scenes tour of a Tokyo sake brewery, sushi at the world's largest fish market, a hike at a sacred mountain and more.

DVI Availability:
NO
Feb 28, 2:30am Martha Bakes
Alternative Crusts (26 min)
episode numbers: 804

Attention all pie and tart bakers-this show is for you. Join Martha as she shares nutritious and healthier crust alternatives using a new repertoire of grains, flours and sweeteners in four remarkable recipes: a show-stopping free-form plum galette with a crunchy cornmeal crust, a decadent and dairy-free chocolate-coconut pie, and an incredibly delicious savory whole-wheat, olive oil crusted mushroom tart made with tahini. Something delicious for everyone!

DVI Availability:
NO
Feb 28, 3:00am Knit and Crochet NOW
Fanciful Shawls (28 min)
episode numbers: 808

Make a simple shawl fancy. Starting with a garter stitch, Kristen Mangus knits a cable lace edging to create an elegant shawl. In the technique corner, Lena Skvagerson shows how to work in the ends as you go. Jenny King crochets a peacock-colored shawl starting from the center out and adds a picot border.

DVI Availability:
Feb 28, 3:30am Wyland's Art Studio
Florida Keys Sunset (26 min)
episode numbers: 601

Art Lesson: Broken Color Painting. Learn about the classic technique of broken color. Refined by impressionists such as Monet, this technique has been used for years to capture the actual sensation of the light. The painter does not blend any of these brushstrokes. Instead, the viewer is allowed to "visually mix" these brushstrokes to view a whole image. Each brushstroke is allowed to remain separate. The length of the brushstrokes may vary. Brushes are frequently cleaned to allow a clean color with thick paint. The effect of keeping colors separate can create a sense of colors vibrating against each other for a shimmering effect.

DVI Availability:
NO
Feb 28, 4:00am New Scandinavian Cooking
Pale Fish (27 min)
episode numbers: 601

In this episode, Andreas visits the small community of Bulandet, a group of wind-blown islands in western Norway. He goes fishing after saithe, summer's most delicious fish. Andreas also gathers kelp, which becomes the base for a tasty stock. On a green pasture he grills some of a juicy and tender beef from a local farm. A simple yet rich dish served with wild herbs.

DVI Availability:
NO
Feb 28, 4:30am Ciao Italia
Ciao Italia
Almonds!/Mandorle! (29 min)
episode numbers: 2616

Pastry baker and cookbook author, Jim Dodge, brings his talents -- and almonds -- nella cucina to create his famous Almond Lemon Torta with Strawberries. Then he helps Mary Ann create her Almond Paste Cheesecake topped with luscious apricots. Along the way, Jim shares many secret tips to successful baking, including how to cut a perfect slice every time.

DVI Availability:
NO
Feb 28, 5:00am Taste of Louisiana with Chef John Folse & Company: Hooks, Lies & Alibis
Fish Markets/Gaspergou - Baton Rouge, LA (26 min)
episode numbers: 1306

In this episode, John visits the famous Tony's Seafood Market in Baton Rouge and learns the secrets behind their success. John picks up a beautiful gaspergou and travels to New Orleans with his friend Leah Chase and creates a gorgeous backed gasperou like Leah's mother used to make on special occasions. Then Leah teaches John how to make her famous turtle stew. Later John is joined by outdoorsman and seafood wrangler extraordinaire, Rick Phillips and cooks a fricassee of gaspergou. Then later, both make a rice and tomato-stuffed carp. After a hard day of cooking, John and Rick share a bayou Bloody Mary with friends.

DVI Availability:
NO
Feb 28, 5:30am Mexico -- One Plate at a Time with Rick Bayless
The Splendor of Yucatan's Enchanting Markets (26 min)
episode numbers: 1108

Revered by his Mexican peers, Federico Lopez is one of Mexico's most affable and talented chefs. He joins Rick at the enchanting Mercado Municipal in Valladolid to extol the virtues of unique Yucatecan produce. After that, the pair head to Temozon, to a decades-old meat market where they smoke pork in rustic ovens behind the store. With a basket full of market produce and smoked meats, the chefs return to Federico's sleek catering kitchen in Cancun, where Federico artfully recreates the market in a salad of local beans, squash, heirloom tomato and chile dulce. Federico also makes pork tenderloin with longaniza sausage and beans. Back in Chicago, Rick makes lima bean soup with ham hock, plus pork lomitos.

DVI Availability:
NO
Feb 28, 6:00am Rudy Maxa's World
Tokyo (26 min)
episode numbers: 401

Rudy Maxa's World takes a second look at the vibrant city of Tokyo, this time with an emphasis on Tokyo's cuisine. "There are more Michelin-starred restaurants in Tokyo than in Paris and New York combined," notes Washington, D.C. chef and restaurant owner Daisuke Utagawa. "And it's well known that Japanese chefs are highly regarded around the world. But it's also the commitment, or the kodawari, of producers of many of the food products those chefs use that helps makes the cuisine what it is." Utagawa joins show host Rudy Maxa to bring the concept of kodawari to the screen, visiting the producers of the food that's made Japanese cuisine so famous.

DVI Availability:
NO
Feb 28, 6:30am In The Americas with David Yetman
In The Americas with David Yetman
The Working Coast of British Columbia (26 min)
episode numbers: 104

The Georgia Straits of coastal British Columbia, Canada are dotted with hundreds of islands. This is lumber and fishing county nearly free of roads. One cargo ship delivers heavy equipment and supplies to remote camps, and takes on passengers to view the wild beauty of the straits and inlets, with towering peaks and glaciers overlooking the sea.

DVI Availability:
NO
Feb 28, 7:00am Ask This Old House
Ask this Old House Episode 1616 (26 min)
episode numbers: 1616

DVI Availability:
Feb 28, 7:30am American Woodshop
Curio Cabinet (29 min)
episode numbers: 2111

Willow column cabinet - any room can be enhanced.

DVI Availability:
NO
Feb 28, 8:00am Garden SMART
Garden SMART
Garden SMART Episode 4909 (29 min)
episode numbers: 4909

Fall is a great time to address tree care. GardenSMART visits with a tree expert who grows trees for a living and has some great ideas for keeping your trees healthy and beautiful. Be sure to tune in as we GardenSMART from a tree farm.

DVI Availability:
Feb 28, 8:30am Craft In America
Teachers (56 min)
episode numbers: 801

Follow artists committed to passing on their skills and passion for craft to new generations. Featured are Barbara Teller Ornelas, Lynda Teller Pete, Therman Statom, Mark Mitsuda at Punahou School and Linda Sikora at Alfred University.

DVI Availability:
NO
Feb 28, 9:30am Wyland's Art Studio
Florida Keys Sunset (26 min)
episode numbers: 601

Art Lesson: Broken Color Painting. Learn about the classic technique of broken color. Refined by impressionists such as Monet, this technique has been used for years to capture the actual sensation of the light. The painter does not blend any of these brushstrokes. Instead, the viewer is allowed to "visually mix" these brushstrokes to view a whole image. Each brushstroke is allowed to remain separate. The length of the brushstrokes may vary. Brushes are frequently cleaned to allow a clean color with thick paint. The effect of keeping colors separate can create a sense of colors vibrating against each other for a shimmering effect.

DVI Availability:
NO
Feb 28, 10:00am New Scandinavian Cooking
Pale Fish (27 min)
episode numbers: 601

In this episode, Andreas visits the small community of Bulandet, a group of wind-blown islands in western Norway. He goes fishing after saithe, summer's most delicious fish. Andreas also gathers kelp, which becomes the base for a tasty stock. On a green pasture he grills some of a juicy and tender beef from a local farm. A simple yet rich dish served with wild herbs.

DVI Availability:
NO
Feb 28, 10:30am Ciao Italia
Ciao Italia
Almonds!/Mandorle! (29 min)
episode numbers: 2616

Pastry baker and cookbook author, Jim Dodge, brings his talents -- and almonds -- nella cucina to create his famous Almond Lemon Torta with Strawberries. Then he helps Mary Ann create her Almond Paste Cheesecake topped with luscious apricots. Along the way, Jim shares many secret tips to successful baking, including how to cut a perfect slice every time.

DVI Availability:
NO
Feb 28, 11:00am Taste of Louisiana with Chef John Folse & Company: Hooks, Lies & Alibis
Fish Markets/Gaspergou - Baton Rouge, LA (26 min)
episode numbers: 1306

In this episode, John visits the famous Tony's Seafood Market in Baton Rouge and learns the secrets behind their success. John picks up a beautiful gaspergou and travels to New Orleans with his friend Leah Chase and creates a gorgeous backed gasperou like Leah's mother used to make on special occasions. Then Leah teaches John how to make her famous turtle stew. Later John is joined by outdoorsman and seafood wrangler extraordinaire, Rick Phillips and cooks a fricassee of gaspergou. Then later, both make a rice and tomato-stuffed carp. After a hard day of cooking, John and Rick share a bayou Bloody Mary with friends.

DVI Availability:
NO
Feb 28, 11:30am Mexico -- One Plate at a Time with Rick Bayless
The Splendor of Yucatan's Enchanting Markets (26 min)
episode numbers: 1108

Revered by his Mexican peers, Federico Lopez is one of Mexico's most affable and talented chefs. He joins Rick at the enchanting Mercado Municipal in Valladolid to extol the virtues of unique Yucatecan produce. After that, the pair head to Temozon, to a decades-old meat market where they smoke pork in rustic ovens behind the store. With a basket full of market produce and smoked meats, the chefs return to Federico's sleek catering kitchen in Cancun, where Federico artfully recreates the market in a salad of local beans, squash, heirloom tomato and chile dulce. Federico also makes pork tenderloin with longaniza sausage and beans. Back in Chicago, Rick makes lima bean soup with ham hock, plus pork lomitos.

DVI Availability:
NO
Feb 28, 12:00pm Rudy Maxa's World
Tokyo (26 min)
episode numbers: 401

Rudy Maxa's World takes a second look at the vibrant city of Tokyo, this time with an emphasis on Tokyo's cuisine. "There are more Michelin-starred restaurants in Tokyo than in Paris and New York combined," notes Washington, D.C. chef and restaurant owner Daisuke Utagawa. "And it's well known that Japanese chefs are highly regarded around the world. But it's also the commitment, or the kodawari, of producers of many of the food products those chefs use that helps makes the cuisine what it is." Utagawa joins show host Rudy Maxa to bring the concept of kodawari to the screen, visiting the producers of the food that's made Japanese cuisine so famous.

DVI Availability:
NO
Feb 28, 12:30pm In The Americas with David Yetman
In The Americas with David Yetman
The Working Coast of British Columbia (26 min)
episode numbers: 104

The Georgia Straits of coastal British Columbia, Canada are dotted with hundreds of islands. This is lumber and fishing county nearly free of roads. One cargo ship delivers heavy equipment and supplies to remote camps, and takes on passengers to view the wild beauty of the straits and inlets, with towering peaks and glaciers overlooking the sea.

DVI Availability:
NO
Feb 28, 1:30pm American Woodshop
Curio Cabinet (29 min)
episode numbers: 2111

Willow column cabinet - any room can be enhanced.

DVI Availability:
NO
Feb 28, 2:00pm Garden SMART
Garden SMART
Garden SMART Episode 4909 (29 min)
episode numbers: 4909

Fall is a great time to address tree care. GardenSMART visits with a tree expert who grows trees for a living and has some great ideas for keeping your trees healthy and beautiful. Be sure to tune in as we GardenSMART from a tree farm.

DVI Availability:
Feb 28, 2:30pm Craft In America
Teachers (56 min)
episode numbers: 801

Follow artists committed to passing on their skills and passion for craft to new generations. Featured are Barbara Teller Ornelas, Lynda Teller Pete, Therman Statom, Mark Mitsuda at Punahou School and Linda Sikora at Alfred University.

DVI Availability:
NO
Feb 28, 3:30pm Moveable Feast with Fine Cooking
Moveable Feast with Fine Cooking Episode 513 (26 min)
episode numbers: 513

DVI Availability:
NO
Thursday, March 1
Feb 28, 4:00pm Ellie's Real Good Food
Keeping It Real (26 min)
episode numbers: 213

Ellie demonstrates how to create great flavor and color with whole ingredients when you're cooking at home... and how to identify added colors, flavors and preservatives in prepared foods. Recipe: - Grilled chicken with cherry bourbon BBQ sauce - Yogurt ranch with kaleidoscope crudite - 3-Ingredient maple vinaigrette - Vanilla cupcakes with pink cream cheese frosting.

DVI Availability:
NO
Feb 28, 4:30pm Nick Stellino: Storyteller in the Kitchen
The Heart of the Artichoke (26 min)
episode numbers: 112

Chef Stellino has fun exploring the history, traditions and uses for one of the most unique ingredients central to Italian and Mediterranean cooking - the artichoke. Dishes include: Salsiccia brasate con carciofi (braised sausages with artichokes) / pasta con carciofi e prosciutto cotto (pasta with artichokes and cooked ham) / braised artichokes and peppers / fragole ubriache (tipsy strawberries)

DVI Availability:
NO
Feb 28, 5:00pm Lidia's Kitchen
Agrodolce (26 min)
episode numbers: 413

Sweet and sour is a classic combination of flavors that can be found in almost every cuisine around the world, and in Italy it's called agrodolce and produces delicious, balanced dishes of savory and sweet. Lidia demonstrates a marinated winter squash: fried and soaked in a sweet and tangy marinade made from vinegar, garlic and sugar; swordfish in sweet and sour sauce, showcasing a perfect balance between sweetness and acidity in each bite; sesame candy: a flavor packed sesame candy with citrus zest.

DVI Availability:
NO
Feb 28, 5:30pm Cook's Country
Cook's Country
Smothered and Dowdied (26 min)
episode numbers: 1004

Julia Collin Davison shows Bridget Lancaster how to make a regional favorite, Southern-style smothered chicken. Equipment expert Adam Ried reveals his top pick for kitchen timers. Bridget uncovers the secrets to making the perfect apple pandowdy.

DVI Availability:
NO
Feb 28, 6:00pm Chef's Life
Gone Clamming, Part II (26 min)
episode numbers: 311

Continue the visit to Charleston, especially the popular Waffle House Smackdown. Frank Lee, "Mayor of Charleston," invites Vivian to his home and schools her in the proper way to open a clam and reveals the secret to his aunt's decadent clam hash.

DVI Availability:
NO
Feb 28, 6:30pm Moveable Feast with Fine Cooking
Moveable Feast with Fine Cooking Episode 513 (26 min)
episode numbers: 513

DVI Availability:
NO
Feb 28, 7:00pm Ask This Old House
Ask this Old House Episode 1616 (26 min)
episode numbers: 1616

DVI Availability:
Feb 28, 8:00pm Destination Craft with Jim West
Canada (26 min)
episode numbers: 109

Jim West ravels to Vancouver, Canada where master artisans teach totem pole carving, painting on canvas, traditional soapstone carving, and how to prepare the perfect Canadian salmon with a master chef. Jim creates a traditional native Indian drum, crafts the perfect maple syrup candy, and is tattooed for the first time.

DVI Availability:
NO
Feb 28, 8:30pm Lidia's Kitchen
Agrodolce (26 min)
episode numbers: 413

Sweet and sour is a classic combination of flavors that can be found in almost every cuisine around the world, and in Italy it's called agrodolce and produces delicious, balanced dishes of savory and sweet. Lidia demonstrates a marinated winter squash: fried and soaked in a sweet and tangy marinade made from vinegar, garlic and sugar; swordfish in sweet and sour sauce, showcasing a perfect balance between sweetness and acidity in each bite; sesame candy: a flavor packed sesame candy with citrus zest.

DVI Availability:
NO
Feb 28, 9:00pm Cook's Country
Cook's Country
Smothered and Dowdied (26 min)
episode numbers: 1004

Julia Collin Davison shows Bridget Lancaster how to make a regional favorite, Southern-style smothered chicken. Equipment expert Adam Ried reveals his top pick for kitchen timers. Bridget uncovers the secrets to making the perfect apple pandowdy.

DVI Availability:
NO
Feb 28, 9:30pm Ellie's Real Good Food
Keeping It Real (26 min)
episode numbers: 213

Ellie demonstrates how to create great flavor and color with whole ingredients when you're cooking at home... and how to identify added colors, flavors and preservatives in prepared foods. Recipe: - Grilled chicken with cherry bourbon BBQ sauce - Yogurt ranch with kaleidoscope crudite - 3-Ingredient maple vinaigrette - Vanilla cupcakes with pink cream cheese frosting.

DVI Availability:
NO
Feb 28, 10:00pm New Scandinavian Cooking
Pale Fish (27 min)
episode numbers: 601

In this episode, Andreas visits the small community of Bulandet, a group of wind-blown islands in western Norway. He goes fishing after saithe, summer's most delicious fish. Andreas also gathers kelp, which becomes the base for a tasty stock. On a green pasture he grills some of a juicy and tender beef from a local farm. A simple yet rich dish served with wild herbs.

DVI Availability:
NO
Feb 28, 10:30pm Equitrekking
Equitrekking
Carolinas (26 min)
episode numbers: 509

Host Darley Newman and local guides explore some of the more than 100 miles of Appalachian trails surrounding the Biltmore Estate, much as guests of George Vanderbilt would have during the Gilded Age. Darley meets resident horses at The Biltmore Equestrian Center and learns why natural horsemanship is a powerful method of understanding horses. Next, Darley heads downtown to discover the thriving arts scene in Asheville, before taking a lesson in rock climbing at Chimney Rock Park. Traveling further west, Darley meets with Cherokee tribal members and examines the history of horses in Cherokee culture, riding Tennessee Walking horses and fishing for trout in the Great Smoky Mountains. Finally, Darley steps back in time Daufuskie Island. Cantering along wide, pristine beaches is the perfect way to explore this small island off of Hilton Head Island, South Carolina. Darley learns about the islands original inhabitants, the Cusabo Indians, on a ride down dirt roads towards a maritime forest that was inhabited thousands of years ago by the Cusabo.

DVI Availability:
NO
Feb 28, 11:00pm Lidia's Kitchen
Agrodolce (26 min)
episode numbers: 413

Sweet and sour is a classic combination of flavors that can be found in almost every cuisine around the world, and in Italy it's called agrodolce and produces delicious, balanced dishes of savory and sweet. Lidia demonstrates a marinated winter squash: fried and soaked in a sweet and tangy marinade made from vinegar, garlic and sugar; swordfish in sweet and sour sauce, showcasing a perfect balance between sweetness and acidity in each bite; sesame candy: a flavor packed sesame candy with citrus zest.

DVI Availability:
NO
Feb 28, 11:30pm Cook's Country
Cook's Country
Smothered and Dowdied (26 min)
episode numbers: 1004

Julia Collin Davison shows Bridget Lancaster how to make a regional favorite, Southern-style smothered chicken. Equipment expert Adam Ried reveals his top pick for kitchen timers. Bridget uncovers the secrets to making the perfect apple pandowdy.

DVI Availability:
NO
Mar 1 12:00am Chef's Life
Gone Clamming, Part II (26 min)
episode numbers: 311

Continue the visit to Charleston, especially the popular Waffle House Smackdown. Frank Lee, "Mayor of Charleston," invites Vivian to his home and schools her in the proper way to open a clam and reveals the secret to his aunt's decadent clam hash.

DVI Availability:
NO
Mar 1, 12:30am Moveable Feast with Fine Cooking
Moveable Feast with Fine Cooking Episode 513 (26 min)
episode numbers: 513

DVI Availability:
NO
Mar 1, 1:00am Ask This Old House
Ask this Old House Episode 1616 (26 min)
episode numbers: 1616

DVI Availability:
Mar 1, 2:00am Destination Craft with Jim West
Canada (26 min)
episode numbers: 109

Jim West ravels to Vancouver, Canada where master artisans teach totem pole carving, painting on canvas, traditional soapstone carving, and how to prepare the perfect Canadian salmon with a master chef. Jim creates a traditional native Indian drum, crafts the perfect maple syrup candy, and is tattooed for the first time.

DVI Availability:
NO
Mar 1, 2:30am Lidia's Kitchen
Agrodolce (26 min)
episode numbers: 413

Sweet and sour is a classic combination of flavors that can be found in almost every cuisine around the world, and in Italy it's called agrodolce and produces delicious, balanced dishes of savory and sweet. Lidia demonstrates a marinated winter squash: fried and soaked in a sweet and tangy marinade made from vinegar, garlic and sugar; swordfish in sweet and sour sauce, showcasing a perfect balance between sweetness and acidity in each bite; sesame candy: a flavor packed sesame candy with citrus zest.

DVI Availability:
NO
Mar 1, 3:00am It's Sew Easy
Stepping Out (29 min)
episode numbers: 1008

On your journey toward sewing, release your inner designer. Joanne Banko, sewing and embroidery educator, creates a sharp Western-inspired jacket. Angela Wolf shares couture tips for belts and embroidery expert Rebecca Kemp Brent customizes embroidery to make badges, patches and insignias for costumes or jackets and hats.

DVI Availability:
YES
Mar 1, 3:30am The Best of The Joy of Painting
Mirrored Images (26 min)
episode numbers: 3237

Join Bob Ross on a clear, windless day where mountain reflections shine in the lake below.

DVI Availability:
NO
Mar 1, 4:00am Primal Grill with Steven Raichlen
Primal Grill with Steven Raichlen
The Best Kept Secrets of European Grilling (26 min)
episode numbers: 311

When it comes to European grilling, Italy and Greece grab the headlines. Here's a look of some of Europe's lesser-known grilling traditions. From Belgium, it's briny oysters grilled with an uncommon (and uncommonly delectable) combo of ginger, soy sauce, and fruit jam. Serbia gives us boned chicken thighs, stuffed and grilled with bacon, ham, and cheese. And from Germany comes the best barbecue you've never heard of-spiessbraten-butterflied pork shoulder stuffed with onions and garlic and spit-roasted over beech wood. Finally, straight from a wood-burning beehive oven, experience a mixed vegetable grill with Brussel sprouts. You saw it here first on Primal Grill. Belgian Oysters; Serbian Grilled Chicken Bundles; German Spiessbraten; Vegetable Mixed Grill.

DVI Availability:
NO
Mar 1, 4:30am Joanne Weir Gets Fresh
Summer Squash (26 min)
episode numbers: 114

In this special episode, Joanne takes us on a visit to her longtime friend and mentor Alice Water's Edible Schoolyard Project. We'll see what kind of work Alice is doing to give back to children, along with learning alongside Joanne's student how to make a fresh Farmer's Market Risotto with Squash Blossoms and Halibut Skewers with Pistachio-Mint Salsa. Recipes: Farmer's Market Risotto with Squash Blossoms, Grilled Halibut with Squash Ribbons, Pistachio-mint Salsa Student: Ali Levesque.

DVI Availability:
NO
Mar 1, 5:00am My Greek Table with Diane Kochilas
Santorini: Flavors of a Volcano (26 min)
episode numbers: 109

Diane celebrates the intensely flavored food and unique wines of one of Greece's most breathtaking islands, Santorini. Diane hops in a boat to pick capers on this volcanic island. Back in the kitchen she cooks sea bass with briny capers and a dash of minerally Santorini wine and serves the delectable fish dish with fava, a velvety yellow split pea puree classic in Santorini. She visits a renowned vineyard which still practices the island tradition of growing grapes in basket-shaped vines. A local farmer shows Diane how to make the juiciest tomato fritters from tomatoes that have never been watered. Then, Diane smokes eggplants on a stovetop flame to create a luscious spread with capers and tomatoes. There's time, too, of course, to savor one of the world's most celebrated sunsets in full view of the island's majestic volcano. Enjoy the tastes of Santorini with ingredients from field to sea. Fava, puree of yellow split peas; Sea bass with capers; Roasted eggplant spread with capers; Tomato keftedes.

DVI Availability:
Mar 1, 5:30am New Orleans Cooking with Kevin Belton
Jazz Brunch (26 min)
episode numbers: 102

Grillades and grits, pain perdu, bananas foster.

DVI Availability:
NO
Mar 1, 6:00am Family Travel with Colleen Kelly
Family Travel with Colleen Kelly
Chattanooga, Tennessee - Moonpies, Incline Railway, and the View of Seven States (26 min)
episode numbers: 407

The Kelly's return to Tennessee, and this time to explore a favorite family destination, Chattanooga. Here, Colleen and her family soak up the local color by tasting some delicious moonpies, and trying their hand at rock climbing in the heart of Chattanooga. They even take a ride on the world's steepest passenger railway! Then, they head to Rock City, a gorgeous mountain with a breathtaking waterfall, where they marvel at the views of not only the Tennessee mountains, but also six different states.

DVI Availability:
NO
Mar 1, 6:30am Curious Traveler
Curious Traveler
Curious Vancouver (26 min)
episode numbers: 204

Who was Gassy Jack and why was he so gassy? Why was Capilano Suspension Bridge built and what do all those totem poles mean? What's so important about the Hotel Vancouver, and what does it have to do with the train station, the Queen of England, and Harry Potter? Who was Yip Sang, and why did he have his own Boy Scout Troop?

DVI Availability:
NO
Mar 1, 7:00am Woodwright's Shop
Dovetailed Grease Pot (26 min)
episode numbers: 3708

Walnut and boxwood make a little box with a secret lock to stash the woodworker's pal.

DVI Availability:
YES
Mar 1, 7:30am Woodsmith Shop
Woodsmith Shop
Project Wrap-Up (29 min)
episode numbers: 1112

Watch the Woodsmith editors step through the final details of making the tray centerpiece. Then they make a table saw sled even more versatile.

DVI Availability:
NO
Mar 1, 8:00am Growing a Greener World
 Growing a Greener World
Epic Tomatoes (Raleigh, Nc and Atlanta, GA) (26 min)
episode numbers: 722

With severe water shortages and drought grabbing an ever growing piece of our daily news, it only stands to reason, conserving this precious resource is more important than ever. Gardeners and weekend warriors typically waste over 50% of what water they use for outdoor irrigation. In this episode we meet author and waterwise expert, Nan Sterman in her own backyard to learn how to use less and still have a beautiful garden and landscape, no matter where you live. Then it's back to the GGW Garden Farm to see the installation of an ultra-efficient irrigation system for the lawn and garden.

DVI Availability:
NO
Mar 1, 9:00am It's Sew Easy
Stepping Out (29 min)
episode numbers: 1008

On your journey toward sewing, release your inner designer. Joanne Banko, sewing and embroidery educator, creates a sharp Western-inspired jacket. Angela Wolf shares couture tips for belts and embroidery expert Rebecca Kemp Brent customizes embroidery to make badges, patches and insignias for costumes or jackets and hats.

DVI Availability:
YES
Mar 1, 9:30am The Best of The Joy of Painting
Mirrored Images (26 min)
episode numbers: 3237

Join Bob Ross on a clear, windless day where mountain reflections shine in the lake below.

DVI Availability:
NO
Mar 1, 10:00am Primal Grill with Steven Raichlen
Primal Grill with Steven Raichlen
The Best Kept Secrets of European Grilling (26 min)
episode numbers: 311

When it comes to European grilling, Italy and Greece grab the headlines. Here's a look of some of Europe's lesser-known grilling traditions. From Belgium, it's briny oysters grilled with an uncommon (and uncommonly delectable) combo of ginger, soy sauce, and fruit jam. Serbia gives us boned chicken thighs, stuffed and grilled with bacon, ham, and cheese. And from Germany comes the best barbecue you've never heard of-spiessbraten-butterflied pork shoulder stuffed with onions and garlic and spit-roasted over beech wood. Finally, straight from a wood-burning beehive oven, experience a mixed vegetable grill with Brussel sprouts. You saw it here first on Primal Grill. Belgian Oysters; Serbian Grilled Chicken Bundles; German Spiessbraten; Vegetable Mixed Grill.

DVI Availability:
NO
Mar 1, 10:30am Joanne Weir Gets Fresh
Summer Squash (26 min)
episode numbers: 114

In this special episode, Joanne takes us on a visit to her longtime friend and mentor Alice Water's Edible Schoolyard Project. We'll see what kind of work Alice is doing to give back to children, along with learning alongside Joanne's student how to make a fresh Farmer's Market Risotto with Squash Blossoms and Halibut Skewers with Pistachio-Mint Salsa. Recipes: Farmer's Market Risotto with Squash Blossoms, Grilled Halibut with Squash Ribbons, Pistachio-mint Salsa Student: Ali Levesque.

DVI Availability:
NO
Mar 1, 11:00am My Greek Table with Diane Kochilas
Santorini: Flavors of a Volcano (26 min)
episode numbers: 109

Diane celebrates the intensely flavored food and unique wines of one of Greece's most breathtaking islands, Santorini. Diane hops in a boat to pick capers on this volcanic island. Back in the kitchen she cooks sea bass with briny capers and a dash of minerally Santorini wine and serves the delectable fish dish with fava, a velvety yellow split pea puree classic in Santorini. She visits a renowned vineyard which still practices the island tradition of growing grapes in basket-shaped vines. A local farmer shows Diane how to make the juiciest tomato fritters from tomatoes that have never been watered. Then, Diane smokes eggplants on a stovetop flame to create a luscious spread with capers and tomatoes. There's time, too, of course, to savor one of the world's most celebrated sunsets in full view of the island's majestic volcano. Enjoy the tastes of Santorini with ingredients from field to sea. Fava, puree of yellow split peas; Sea bass with capers; Roasted eggplant spread with capers; Tomato keftedes.

DVI Availability:
Mar 1, 11:30am New Orleans Cooking with Kevin Belton
Jazz Brunch (26 min)
episode numbers: 102

Grillades and grits, pain perdu, bananas foster.

DVI Availability:
NO
Mar 1, 12:00pm F