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TV SCHEDULE
KCTS 9 PBS KIDS 24/7 Live Stream

Schedule

Choose A Specific Date

Friday, February 23
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, 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
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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, 3:30am Paint This with Jerry Yarnell
The Perfect Perch, Part 4 (28 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 (28 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 (28 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 (28 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, 8:30am Start Up
Pedaling Cakes (26 min)
episode numbers: 513

Gary and the crew head to Las Vegas, Nevada to meet with Holly Webster, the founder of Cake Azure, a bakery and specializes in custom fondant work. Then they head over to New Orleans, Louisiana to meet with Marin Tockman, owner of Dashing Bicycles, a modern bicycle boutique powered by women.

DVI Availability:
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 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, 12:30pm 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, 1:00pm Rick Steves' Europe
Galicia and the Camino De Santiago (26 min)
episode numbers: 611

We follow the trail pilgrims have trod for centuries, from the French border to Santiago de Compostela in the northwest corner of Spain. Along the way, we stop off in Pamplona to run with the bulls, and dive into the unique Celtic culture of Galicia-where Riverdance meets flamenco.

DVI Availability:
NO
Mar 1, 1:30pm 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, 2:00pm 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, 2:30pm Start Up
Pedaling Cakes (26 min)
episode numbers: 513

Gary and the crew head to Las Vegas, Nevada to meet with Holly Webster, the founder of Cake Azure, a bakery and specializes in custom fondant work. Then they head over to New Orleans, Louisiana to meet with Marin Tockman, owner of Dashing Bicycles, a modern bicycle boutique powered by women.

DVI Availability:
Mar 1, 3:00pm 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, 3:30pm Moveable Feast with Fine Cooking
Moveable Feast with Fine Cooking Episode 501 (26 min)
episode numbers: 501

DVI Availability:
NO
Friday, March 2
Mar 1, 4:00pm Pati's Mexican Table
Campeche - Tale of a Pirate City (26 min)
episode numbers: 505

Join Pati as she explores Campeche, a bright beautiful colonial city defined by its history of piracy. The best place to gain an understanding of this vivacious fortified city is the market. Local gastronomic historian, Lolina Echeverria, unearths what makes Campeche so special, including tasting the best turkey panuchos in the Yucatan Peninsula. Pati also makes her way to the best restaurant in town, La Pigua to sample some of the regions treasures like pescado verde and grilled octopus.

DVI Availability:
NO
Mar 1, 4:30pm Christopher Kimball's Milk Street Television
The New Baking (26 min)
episode numbers: 102

In this episode, host Christopher Kimball goes to London's Violet Bakery to visit with rising pastry star Claire Ptak. While there, he learns some of her baking techniques, such as under-whipping egg whites for a lighter cake. Back at Milk Street and in the kitchen, he puts that information to work, making chocolate, prune and rum cake with Milk Street Cook Matthew Card. Next up is Milk Street Cook Erika Bruce who shows Chris how to make a brown sugar tart with their foolproof single-crust pie dough. The show ends with Chris explaining how a Japanese baking technique coupled with a cornstarch paste ended his 30-year search for a prebaked pie crust that won't slump in the pan.

DVI Availability:
NO
Mar 1, 5:00pm Martha Bakes
Flour Power (26 min)
episode numbers: 805

Flour is the foundation of a multitude of baked goods and there are many options to choose from beyond the ever-popular white variety. On today's show, Martha incorporates these unique flours into three fantastic recipes: custardy herb quiche with a malty rye crust, blueberry coffee cake with a crunchy muesli topping, and a speedy seeded savory quick bread. Explore the power of flour!

DVI Availability:
NO
Mar 1, 5:30pm America's Test Kitchen from Cook's Illustrated
Outsmarting Thanksgiving (26 min)
episode numbers: 1709

Test cook Dan Souza shows host Julia Collin Davison how to make the ultimate roast turkey. Next, gadget guru Lisa McManus uncovers the best oven thermometers. Finally, test cook Becky Hays uncovers the secrets to foolproof boiled corn.

DVI Availability:
NO
Mar 1, 6:00pm Mike Colameco's Real Food
Ny Ice Cream (29 min)
episode numbers: 1407

For lovers of ice cream there has never been a better time. In one action packed day Mike tours Victory Garden frozen yogurt, The Big Gay Ice Cream Truck, Dave's, Morgenstern's, A.B. Biagi Gelato, Gelato Ti Amo and Melt Bakery Ice Cream sandwiches.

DVI Availability:
NO
Mar 1, 6:30pm Moveable Feast with Fine Cooking
Moveable Feast with Fine Cooking Episode 501 (26 min)
episode numbers: 501

DVI Availability:
NO
Mar 1, 7:00pm 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, 7:30pm 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
Mar 1, 8:00pm Travels with Darley
Martinique Caribbean Culture (29 min)
episode numbers: 406

Darley travels with locals to learn about Martinique's unique culture and history, which includes famous figures like Empress Josephine and modern poets, artists and politicians. She travels through the capital city of Fort-de-France, to the Anse Cafard Slave Memorial, through urban markets and to an ancient Creole sugarcane plantation to learn about rhum agricole and enjoy a deeper dive into this French Caribbean Island.

DVI Availability:
NO
Mar 1, 8:30pm Martha Bakes
Flour Power (26 min)
episode numbers: 805

Flour is the foundation of a multitude of baked goods and there are many options to choose from beyond the ever-popular white variety. On today's show, Martha incorporates these unique flours into three fantastic recipes: custardy herb quiche with a malty rye crust, blueberry coffee cake with a crunchy muesli topping, and a speedy seeded savory quick bread. Explore the power of flour!

DVI Availability:
NO
Mar 1, 9:00pm America's Test Kitchen from Cook's Illustrated
Outsmarting Thanksgiving (26 min)
episode numbers: 1709

Test cook Dan Souza shows host Julia Collin Davison how to make the ultimate roast turkey. Next, gadget guru Lisa McManus uncovers the best oven thermometers. Finally, test cook Becky Hays uncovers the secrets to foolproof boiled corn.

DVI Availability:
NO
Mar 1, 9:30pm Pati's Mexican Table
Campeche - Tale of a Pirate City (26 min)
episode numbers: 505

Join Pati as she explores Campeche, a bright beautiful colonial city defined by its history of piracy. The best place to gain an understanding of this vivacious fortified city is the market. Local gastronomic historian, Lolina Echeverria, unearths what makes Campeche so special, including tasting the best turkey panuchos in the Yucatan Peninsula. Pati also makes her way to the best restaurant in town, La Pigua to sample some of the regions treasures like pescado verde and grilled octopus.

DVI Availability:
NO
Mar 1, 10:00pm 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, 10:30pm Bare Feet with Mickela Mallozzi
Jeju Fire Festival (Seoul & Jeju, South Korea) (26 min)
episode numbers: 103

The Jeju Fire Festival in South Korea celebrates new life - with it comes all aspects of Korean tradition, beauty, and modern advancement. Mickela spans the South Korean culture from traditional mask dances to the ever-popular KPOP.

DVI Availability:
YES
Mar 1, 11:00pm Martha Bakes
Flour Power (26 min)
episode numbers: 805

Flour is the foundation of a multitude of baked goods and there are many options to choose from beyond the ever-popular white variety. On today's show, Martha incorporates these unique flours into three fantastic recipes: custardy herb quiche with a malty rye crust, blueberry coffee cake with a crunchy muesli topping, and a speedy seeded savory quick bread. Explore the power of flour!

DVI Availability:
NO
Mar 1, 11:30pm America's Test Kitchen from Cook's Illustrated
Outsmarting Thanksgiving (26 min)
episode numbers: 1709

Test cook Dan Souza shows host Julia Collin Davison how to make the ultimate roast turkey. Next, gadget guru Lisa McManus uncovers the best oven thermometers. Finally, test cook Becky Hays uncovers the secrets to foolproof boiled corn.

DVI Availability:
NO
Mar 2 12:00am Mike Colameco's Real Food
Ny Ice Cream (29 min)
episode numbers: 1407

For lovers of ice cream there has never been a better time. In one action packed day Mike tours Victory Garden frozen yogurt, The Big Gay Ice Cream Truck, Dave's, Morgenstern's, A.B. Biagi Gelato, Gelato Ti Amo and Melt Bakery Ice Cream sandwiches.

DVI Availability:
NO
Mar 2, 12:30am Moveable Feast with Fine Cooking
Moveable Feast with Fine Cooking Episode 501 (26 min)
episode numbers: 501

DVI Availability:
NO
Mar 2, 1:00am 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 2, 1:30am 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
Mar 2, 2:00am Travels with Darley
Martinique Caribbean Culture (29 min)
episode numbers: 406

Darley travels with locals to learn about Martinique's unique culture and history, which includes famous figures like Empress Josephine and modern poets, artists and politicians. She travels through the capital city of Fort-de-France, to the Anse Cafard Slave Memorial, through urban markets and to an ancient Creole sugarcane plantation to learn about rhum agricole and enjoy a deeper dive into this French Caribbean Island.

DVI Availability:
NO
Mar 2, 2:30am Martha Bakes
Flour Power (26 min)
episode numbers: 805

Flour is the foundation of a multitude of baked goods and there are many options to choose from beyond the ever-popular white variety. On today's show, Martha incorporates these unique flours into three fantastic recipes: custardy herb quiche with a malty rye crust, blueberry coffee cake with a crunchy muesli topping, and a speedy seeded savory quick bread. Explore the power of flour!

DVI Availability:
NO
Mar 2, 3:00am Fresh Quilting
Impeccable Piecing (29 min)
episode numbers: 210

Make compelling modern quilts with impeccable piecing. Textile artist Sarah Sharp accentuates design elements by fussy cutting paper piecing motifs. Christina Cameli stitches free motion motifs using rulers. Color expert Nicole Neblett expands foundation piecing to a new level as she makes large scale designs.

DVI Availability:
Mar 2, 3:30am Paint This with Jerry Yarnell
Yellowstone Falls, Part 2 (29 min)
episode numbers: 2402

In episode 2, Jerry continues underpainting the middle- and fore-ground rock formations. Then begins adding distant mist/fog and paints in the distant pine trees along the ridge of middle-ground rock formations. Now he paints in the first layer of highlights on the falls. Then creates the basic form of the rock formations using the chisel-edge synthetic brush. He finishes by rolling in the mist at the base of the waterfall.

DVI Availability:
Mar 2, 4:00am Lucky Chow
Northern Thai Cuisine (28 min)
episode numbers: 103

Andy Ricker, a carpenter-turned-chef from Portland, Oreg., is known for bringing "authentic" Thai food to America. At a food festival in Las Vegas, Ricker prepares a welcome dinner for the participating chefs at the much-loved Lotus of Siam, with chef/owner Saipin Chutima at the helm. The duo create their collective version of a spicy Issan dish. At the table, Jet Tila rhapsodizes about the days when his family opened America's first Thai grocery store in Hollywood, Calif., and introduced lemograss, kaffir lime leaves and other ingredients to the American palate. The episode also includes visits to a Thai temple in Los Angeles.

DVI Availability:
NO
Mar 2, 4:30am Julie Taboulie's Lebanese Kitchen
Eggplant Extravaganza (26 min)
episode numbers: 104

On today's show, it's an extraordinary eggplant extravaganza. American, Italian, Indian, Sicilian, French, Lebanese, Japanese and Chinese too, it's all about eggplant that Julie is making just for you. From simple and sophisticated to earthy and exotic, eggplants are excellent selections for sauces, spreads, soups and stews, stuffed and even pickled eggplant too. In today's episode Julie is sharing some of her favorite eggplant recipes with you. Julie's eggplant extravaganza all starts with her signature starter called batenjen mishwee, a fire-roasted eggplant spread that sets the stage for her magnificent main meal, internationally known as sheikh el' mahshi. Her star dish delight of the day showcases baby Indian eggplants, that are sauteed and stuffed with a mouthwatering meat and pine nut mixture then blissfully baked away in a tomato casserole that is golden brown and bubbly as can be. Last but certainly not least is a specialty breakfast dish called bayd b batenjen baked eggs and eggplants that is an enjoyable flavor combination. With just one look, you will love Julie's extraordinary eggplant dishes and inspiring ideas just as much as she loves preparing them for you. Sourced straight from Mama's garden with Mama's eggplant expertise on how-to grow right at home. Sliced, diced, sauteed, smashed and stuffed too, it's Julie's eggplant extravaganza that she is cooking up just for you.

DVI Availability:
YES
Mar 2, 5:00am Taste The Islands with Chef Irie
Jamaica Jammin (26 min)
episode numbers: 202

Chef Irie gets in touch with his Jamaican roots preparing ackee and saltfish with mashed yams, curried goat with breadfruit and pumpkin salad, and a carrot juice cocktail. We see a glimpse of Chef Irie's Jamaica, then Jamaican Consul General Franz Hall stops in for a meal.

DVI Availability:
NO
Mar 2, 5:30am Sara's Weeknight Meals
Significant Salad (26 min)
episode numbers: 519

If you've packed on the pounds lately, we have solution - salads that cut the calories without cutting the flavor, Sara's steak, mushroom and tomato salad, or scallop and grapefruit salad. We'll also visit the quintessential farmers market to shop for clean greens. It's like a spa in your own home!

DVI Availability:
NO
Mar 2, 6:00am Music Voyager
Atlanta - A Music Voyager Special (28 min)
episode numbers: 701

Through the intersecting worlds of five amazing artists, one experiences a city's creative soul. From music superstar Janelle Monae and alternative hip-hop group Arrested Development, to the creative culinary genius of the Gun Show restaurant and the colorful lantern parade, watch as they all come together in a creative collage to tell the story of Atlanta.

DVI Availability:
NO
Mar 2, 6:30am Travelscope
Victoria, Australia (26 min)
episode numbers: 402

Joseph catches the urban beat of Victoria's capital, Melbourne, then heads out on the Great Ocean Road to take in the natural scenery and survey the village scene in coastal towns. From the Shipwreck Coast through Victoria's wine country to the heart of Grampians National Park he travels in search of the best of Victoria. In addition to his town adventures, his journey takes him from one natural area to another in hot pursuit of Australia's wildlife where he has close encounters with kangaroos, koalas and emus. Along the way he is introduced to the original inhabitants and stewards of this great big land down under -- Australia's aboriginal people.

DVI Availability:
YES
Mar 2, 7:00am This Old House
This Old House Episode 3716 (26 min)
episode numbers: 3716

DVI Availability:
Mar 2, 7:30am Craftsman's Legacy
Craftsman's Legacy
The Jeans Maker (26 min)
episode numbers: 403

Eric Yelsma has been drawn to sewing since a teenager. Now his shop makes jeans from American sourced, sustainable fabric that is constructed and sold in Detroit. Host Eric Gorges gets to stitching, confirming threads do make the man.

DVI Availability:
NO
Mar 2, 8:00am P. Allen Smith's Garden Home
Deck The Halls (25 min)
episode numbers: 1613

Tis the season to be jolly as Christmas comes to the farm and P. Allen Smith gets some decorating help from flower expert, J. Schwanke.

DVI Availability:
YES
Mar 2, 8:30am Make It Artsy
Nuts and Bolts (29 min)
episode numbers: 303

Let's get down to nuts and bolts. Candie Cooper weaves leather through washers to make a cool bracelet. Joe Rotella and Julie McGuffee join forces and power up their tools to create a musical wind chime from a wine bottle. Jane Dunnewold concludes her thoughts on alignment.

DVI Availability:
Mar 2, 9:00am Fresh Quilting
Impeccable Piecing (29 min)
episode numbers: 210

Make compelling modern quilts with impeccable piecing. Textile artist Sarah Sharp accentuates design elements by fussy cutting paper piecing motifs. Christina Cameli stitches free motion motifs using rulers. Color expert Nicole Neblett expands foundation piecing to a new level as she makes large scale designs.

DVI Availability:
Mar 2, 9:30am Paint This with Jerry Yarnell
Yellowstone Falls, Part 2 (29 min)
episode numbers: 2402

In episode 2, Jerry continues underpainting the middle- and fore-ground rock formations. Then begins adding distant mist/fog and paints in the distant pine trees along the ridge of middle-ground rock formations. Now he paints in the first layer of highlights on the falls. Then creates the basic form of the rock formations using the chisel-edge synthetic brush. He finishes by rolling in the mist at the base of the waterfall.

DVI Availability:
Mar 2, 10:00am Lucky Chow
Northern Thai Cuisine (28 min)
episode numbers: 103

Andy Ricker, a carpenter-turned-chef from Portland, Oreg., is known for bringing "authentic" Thai food to America. At a food festival in Las Vegas, Ricker prepares a welcome dinner for the participating chefs at the much-loved Lotus of Siam, with chef/owner Saipin Chutima at the helm. The duo create their collective version of a spicy Issan dish. At the table, Jet Tila rhapsodizes about the days when his family opened America's first Thai grocery store in Hollywood, Calif., and introduced lemograss, kaffir lime leaves and other ingredients to the American palate. The episode also includes visits to a Thai temple in Los Angeles.

DVI Availability:
NO
Mar 2, 10:30am Julie Taboulie's Lebanese Kitchen
Eggplant Extravaganza (26 min)
episode numbers: 104

On today's show, it's an extraordinary eggplant extravaganza. American, Italian, Indian, Sicilian, French, Lebanese, Japanese and Chinese too, it's all about eggplant that Julie is making just for you. From simple and sophisticated to earthy and exotic, eggplants are excellent selections for sauces, spreads, soups and stews, stuffed and even pickled eggplant too. In today's episode Julie is sharing some of her favorite eggplant recipes with you. Julie's eggplant extravaganza all starts with her signature starter called batenjen mishwee, a fire-roasted eggplant spread that sets the stage for her magnificent main meal, internationally known as sheikh el' mahshi. Her star dish delight of the day showcases baby Indian eggplants, that are sauteed and stuffed with a mouthwatering meat and pine nut mixture then blissfully baked away in a tomato casserole that is golden brown and bubbly as can be. Last but certainly not least is a specialty breakfast dish called bayd b batenjen baked eggs and eggplants that is an enjoyable flavor combination. With just one look, you will love Julie's extraordinary eggplant dishes and inspiring ideas just as much as she loves preparing them for you. Sourced straight from Mama's garden with Mama's eggplant expertise on how-to grow right at home. Sliced, diced, sauteed, smashed and stuffed too, it's Julie's eggplant extravaganza that she is cooking up just for you.

DVI Availability:
YES
Mar 2, 11:00am Taste The Islands with Chef Irie
Jamaica Jammin (26 min)
episode numbers: 202

Chef Irie gets in touch with his Jamaican roots preparing ackee and saltfish with mashed yams, curried goat with breadfruit and pumpkin salad, and a carrot juice cocktail. We see a glimpse of Chef Irie's Jamaica, then Jamaican Consul General Franz Hall stops in for a meal.

DVI Availability:
NO
Mar 2, 11:30am Sara's Weeknight Meals
Significant Salad (26 min)
episode numbers: 519

If you've packed on the pounds lately, we have solution - salads that cut the calories without cutting the flavor, Sara's steak, mushroom and tomato salad, or scallop and grapefruit salad. We'll also visit the quintessential farmers market to shop for clean greens. It's like a spa in your own home!

DVI Availability:
NO
Mar 2, 12:00pm Music Voyager
Atlanta - A Music Voyager Special (28 min)
episode numbers: 701

Through the intersecting worlds of five amazing artists, one experiences a city's creative soul. From music superstar Janelle Monae and alternative hip-hop group Arrested Development, to the creative culinary genius of the Gun Show restaurant and the colorful lantern parade, watch as they all come together in a creative collage to tell the story of Atlanta.

DVI Availability:
NO
Mar 2, 12:30pm Travelscope
Victoria, Australia (26 min)
episode numbers: 402

Joseph catches the urban beat of Victoria's capital, Melbourne, then heads out on the Great Ocean Road to take in the natural scenery and survey the village scene in coastal towns. From the Shipwreck Coast through Victoria's wine country to the heart of Grampians National Park he travels in search of the best of Victoria. In addition to his town adventures, his journey takes him from one natural area to another in hot pursuit of Australia's wildlife where he has close encounters with kangaroos, koalas and emus. Along the way he is introduced to the original inhabitants and stewards of this great big land down under -- Australia's aboriginal people.

DVI Availability:
YES
Mar 2, 1:30pm Craftsman's Legacy
Craftsman's Legacy
The Jeans Maker (26 min)
episode numbers: 403

Eric Yelsma has been drawn to sewing since a teenager. Now his shop makes jeans from American sourced, sustainable fabric that is constructed and sold in Detroit. Host Eric Gorges gets to stitching, confirming threads do make the man.

DVI Availability:
NO
Mar 2, 2:00pm P. Allen Smith's Garden Home
Deck The Halls (25 min)
episode numbers: 1613

Tis the season to be jolly as Christmas comes to the farm and P. Allen Smith gets some decorating help from flower expert, J. Schwanke.

DVI Availability:
YES
Mar 2, 2:30pm Make It Artsy
Nuts and Bolts (29 min)
episode numbers: 303

Let's get down to nuts and bolts. Candie Cooper weaves leather through washers to make a cool bracelet. Joe Rotella and Julie McGuffee join forces and power up their tools to create a musical wind chime from a wine bottle. Jane Dunnewold concludes her thoughts on alignment.

DVI Availability:
Mar 2, 3:00pm This Old House
This Old House Episode 3716 (26 min)
episode numbers: 3716

DVI Availability:
Mar 2, 3:30pm Moveable Feast with Fine Cooking
Moveable Feast with Fine Cooking Episode 502 (26 min)
episode numbers: 502

Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the West Coast. Host Curtis Stone travels by seaplane to Coupeville with chef Tom Douglas, winner of three James Beard Awards, and chef Renee Erickson, a driving force in the food boom of Seattle. First stop: a visit to Penn Cove to see where mussels grow in the best environment in the region. Next, he meets Georgie Smith of Willowood Farms, one of the most photographed, painted, and otherwise admired farmscapes in the Pacific Northwest. The chefs collaborate to create a true regional feast that includes steamed mussels and a spiced mussel and saffron soup followed by grilled whole salmon with Walla Walla onions and fava leaves, plus Washington state rhubarb cake.

DVI Availability:
NO
Saturday, March 3
Mar 2, 4:00pm Simply Ming
Texas 3 (26 min)
episode numbers: 1325

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
Mar 2, 4:30pm Jacques Pepin: Heart & Soul
Jacques Pepin: Heart & Soul
Cooking from Le Pelican (26 min)
episode numbers: 104

Jacques, alongside his daughter Claudine, recreates his mother's restaurant recipes from Le Pelican, in Lyon, France. The duo begins with a country-style eggs and swiss chard gratin, including a quick step-by-step bechamel demonstration. Jacques goes on to cure his own meat for a belly-warming dish of kale, sausage, ribs and lima bean stew, followed by a springtime stew of radishes made with aromatic walnut oil. Braised veal breast with pearl onions and artichoke, a hearty medley, continues as Jacques and Claudine serve it all up with style, just as ma mere would have done. To end there's a sweet and juicy dessert of melon and blueberries studded with sage sprigs.

DVI Availability:
NO
Mar 2, 5:00pm Lidia's Kitchen
Herbs and Spices (26 min)
episode numbers: 414

Fresh herbs are simply a must in Lidia's kitchen and today she makes three dishes that highlight herbs and spices. She begins the menu with pickled carrots: a quick pickle of tiny carrots packed with the flavors of parsley, garlic and mint; braised beef in guazzetto: rich, braised beef filled with enticing aromas and skillet cauliflower with lemon and mint: cauliflower florettes showered with lemon juice and a sprinkle of fresh mint.

DVI Availability:
NO
Mar 2, 5:30pm Cook's Country
Cook's Country
Bbq Thighs and Fried Peach Pies (26 min)
episode numbers: 1005

Julia Collin Davison shows Bridget Lancaster how to make the ultimate barbeque chicken thighs. Tasting expert Jack Bishop challenges Bridget to a tasting of bagged popcorn. Test cook Bryan Roof shows Julia how to make fried peach pies at home.

DVI Availability:
NO
Mar 2, 6:00pm Chef's Life
What's Your Beef? (26 min)
episode numbers: 312

Find out how Vivian's whole-cow program, after some initial hiccups, finds its groove. Mrs. Scarlett makes a classic cubed steak, inciting an epic tantrum from Flo. Vivian heads to New York to meet her new editor as work on her cookbook continues.

DVI Availability:
NO
Mar 2, 6:30pm Moveable Feast with Fine Cooking
Moveable Feast with Fine Cooking Episode 502 (26 min)
episode numbers: 502

Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the West Coast. Host Curtis Stone travels by seaplane to Coupeville with chef Tom Douglas, winner of three James Beard Awards, and chef Renee Erickson, a driving force in the food boom of Seattle. First stop: a visit to Penn Cove to see where mussels grow in the best environment in the region. Next, he meets Georgie Smith of Willowood Farms, one of the most photographed, painted, and otherwise admired farmscapes in the Pacific Northwest. The chefs collaborate to create a true regional feast that includes steamed mussels and a spiced mussel and saffron soup followed by grilled whole salmon with Walla Walla onions and fava leaves, plus Washington state rhubarb cake.

DVI Availability:
NO
Mar 2, 7:00pm This Old House
This Old House Episode 3716 (26 min)
episode numbers: 3716

DVI Availability:
Mar 2, 7:30pm Globe Trekker
Globe Trekker
Food Hour: Sicily (56 min)
episode numbers: 1503

Bobby Chinn discovers the cultural and historical influences that define contemporary Sicilian cuisine. Occupations by the Phoenicians, Romans, Arabs, Normans, the French and the Spanish have all played their part by introducing techniques and ingredients that have created one of the most layered and intriguing global cuisines. Very closely related to is religious and spiritual life, Sicilian cuisine is above all a reflection of the island's cultural and historical events.

DVI Availability:
NO
Mar 2, 8:30pm Lidia's Kitchen
Herbs and Spices (26 min)
episode numbers: 414

Fresh herbs are simply a must in Lidia's kitchen and today she makes three dishes that highlight herbs and spices. She begins the menu with pickled carrots: a quick pickle of tiny carrots packed with the flavors of parsley, garlic and mint; braised beef in guazzetto: rich, braised beef filled with enticing aromas and skillet cauliflower with lemon and mint: cauliflower florettes showered with lemon juice and a sprinkle of fresh mint.

DVI Availability:
NO
Mar 2, 9:00pm Cook's Country
Cook's Country
Bbq Thighs and Fried Peach Pies (26 min)
episode numbers: 1005

Julia Collin Davison shows Bridget Lancaster how to make the ultimate barbeque chicken thighs. Tasting expert Jack Bishop challenges Bridget to a tasting of bagged popcorn. Test cook Bryan Roof shows Julia how to make fried peach pies at home.

DVI Availability:
NO
Mar 2, 9:30pm Simply Ming
Texas 3 (26 min)
episode numbers: 1325

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
Mar 2, 10:00pm Lucky Chow
Northern Thai Cuisine (28 min)
episode numbers: 103

Andy Ricker, a carpenter-turned-chef from Portland, Oreg., is known for bringing "authentic" Thai food to America. At a food festival in Las Vegas, Ricker prepares a welcome dinner for the participating chefs at the much-loved Lotus of Siam, with chef/owner Saipin Chutima at the helm. The duo create their collective version of a spicy Issan dish. At the table, Jet Tila rhapsodizes about the days when his family opened America's first Thai grocery store in Hollywood, Calif., and introduced lemograss, kaffir lime leaves and other ingredients to the American palate. The episode also includes visits to a Thai temple in Los Angeles.

DVI Availability:
NO
Mar 2, 10:30pm Born to Explore with Richard Wiese
Morocco: Secret Village (26 min)
episode numbers: 118

Explorer Richard Wiese discovers the many mysteries of Morocco. In the remote Atlas Mountains, Richard journeys to a village that has never been visited by Westerners and where time seems to stand still. He's welcomed into a community of Berbers, who teach him the secrets for traditional tanjia cooking and making butter in a goat bladder. Richard takes part in a traditional wedding ceremony.

DVI Availability:
NO
Mar 2, 11:00pm Lidia's Kitchen
Herbs and Spices (26 min)
episode numbers: 414

Fresh herbs are simply a must in Lidia's kitchen and today she makes three dishes that highlight herbs and spices. She begins the menu with pickled carrots: a quick pickle of tiny carrots packed with the flavors of parsley, garlic and mint; braised beef in guazzetto: rich, braised beef filled with enticing aromas and skillet cauliflower with lemon and mint: cauliflower florettes showered with lemon juice and a sprinkle of fresh mint.

DVI Availability:
NO
Mar 2, 11:30pm Cook's Country
Cook's Country
Bbq Thighs and Fried Peach Pies (26 min)
episode numbers: 1005

Julia Collin Davison shows Bridget Lancaster how to make the ultimate barbeque chicken thighs. Tasting expert Jack Bishop challenges Bridget to a tasting of bagged popcorn. Test cook Bryan Roof shows Julia how to make fried peach pies at home.

DVI Availability:
NO
Mar 3 12:00am Chef's Life
What's Your Beef? (26 min)
episode numbers: 312

Find out how Vivian's whole-cow program, after some initial hiccups, finds its groove. Mrs. Scarlett makes a classic cubed steak, inciting an epic tantrum from Flo. Vivian heads to New York to meet her new editor as work on her cookbook continues.

DVI Availability:
NO
Mar 3, 12:30am Moveable Feast with Fine Cooking
Moveable Feast with Fine Cooking Episode 502 (26 min)
episode numbers: 502

Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the West Coast. Host Curtis Stone travels by seaplane to Coupeville with chef Tom Douglas, winner of three James Beard Awards, and chef Renee Erickson, a driving force in the food boom of Seattle. First stop: a visit to Penn Cove to see where mussels grow in the best environment in the region. Next, he meets Georgie Smith of Willowood Farms, one of the most photographed, painted, and otherwise admired farmscapes in the Pacific Northwest. The chefs collaborate to create a true regional feast that includes steamed mussels and a spiced mussel and saffron soup followed by grilled whole salmon with Walla Walla onions and fava leaves, plus Washington state rhubarb cake.

DVI Availability:
NO
Mar 3, 1:00am This Old House
This Old House Episode 3716 (26 min)
episode numbers: 3716

DVI Availability:
Mar 3, 1:30am Globe Trekker
Globe Trekker
Food Hour: Sicily (56 min)
episode numbers: 1503

Bobby Chinn discovers the cultural and historical influences that define contemporary Sicilian cuisine. Occupations by the Phoenicians, Romans, Arabs, Normans, the French and the Spanish have all played their part by introducing techniques and ingredients that have created one of the most layered and intriguing global cuisines. Very closely related to is religious and spiritual life, Sicilian cuisine is above all a reflection of the island's cultural and historical events.

DVI Availability:
NO
Mar 3, 2:30am Lidia's Kitchen
Herbs and Spices (26 min)
episode numbers: 414

Fresh herbs are simply a must in Lidia's kitchen and today she makes three dishes that highlight herbs and spices. She begins the menu with pickled carrots: a quick pickle of tiny carrots packed with the flavors of parsley, garlic and mint; braised beef in guazzetto: rich, braised beef filled with enticing aromas and skillet cauliflower with lemon and mint: cauliflower florettes showered with lemon juice and a sprinkle of fresh mint.

DVI Availability:
NO
Mar 3, 3:00am Martha Stewart's Cooking School
Pork (25 min)
episode numbers: 310

There's no end to the number of impressive dishes you can make with pork. In this episode, Martha makes porchetta, highly seasoned roasted pork with soft, juicy meat and crisp, crackling skin. Next she demonstrates a centerpiece of her holiday table, glazed ham. Then she shows why fruit and pork have always been a harmonious combination as she makes pork and plums, using quick-cooking pork tenderloin.

DVI Availability:
NO
Mar 3, 3:30am Jacques Pepin: More Fast Food My Way
Jacques Pepin: More Fast Food My Way
Dinner Party Special (26 min)
episode numbers: 219

Stuffed Pork Tenderloin on Grape Tomatoes is impressive but Jacques shows that making this spinach and cheese stuffed roast doesn't have to be complicated. Setting the stage for a dinner to remember is a simple version of an elegant classic, Cream of Leek and Mushroom Soup. Mini Almond Cakes doused in ruby red Raspberry Sauce crown this special party menu.

DVI Availability:
YES
Mar 3, 4:00am Annabel Langbein: The Free Range Cook
Annabel Langbein: The Free Range Cook
Fiesta for Friends (26 min)
episode numbers: 108

Annabel Langbein picks heritage apples from a family orchard dedicated to preserving rare varieties in sunny Nelson, New Zealand. Returning to her lakeside cabin, she cooks a Mexican-style feast of succulent slow-cooked pork with smoky chili beans and guacamole, followed by the easiest, most refreshing apple and raspberry sorbets ever. Recipes from this episode: cinnamon apple fritters, garden gazpacho, Mexican rub, Mexican pulled pork, smoky chili beans, chunky guacamole, fresh flour tortillas, apple and berry sorbets.

DVI Availability:
NO
Mar 3, 4:30am America's Test Kitchen from Cook's Illustrated
Elegant Fall Dinner (26 min)
episode numbers: 1718

Host Bridget Lancaster shows host Julia Collin Davison how to make the best Tuscan-style roast pork with garlic and rosemary. Next, equipment expert Adam Ried reviews wine accessories in the Equipment Corner. Then, test cook Becky Hays reveals the secrets to making the perfect farro salad with asparagus, sugar snap peas, and tomatoes.

DVI Availability:
NO
Mar 3, 5:00am Cooking With Nick Stellino
Pork Chop & Pineapple Upside-Down Cake (26 min)
episode numbers: 102

Nick visits the butcher shop and the chicken coop and prepares Pork Chops with Apple & Whiskey Sauce and a Pineapple Upside-Down Cake that will rekindle your memory and seduce your palate.

DVI Availability:
NO
Mar 3, 5:30am Ellie's Real Good Food
Spring Break with No Regrets (26 min)
episode numbers: 113

Ellie shows us how to transform a vacation from an unhealthy free-for-all into an opportunity to find new flavors you can use to bring your good times home. Recipes: Caribbean chickpea curry wraps, Jerk pork loin with mango cucumber salsa, Grilled pineapple with coconut whip.

DVI Availability:
NO
Mar 3, 6:00am 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
Mar 3, 6:30am 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
Mar 3, 7:00am Joanne Weir's Cooking Confidence
You Say Harissa (26 min)
episode numbers: 211

Each time Joanne travels, she loves to find ways to bring exotic flavors home. In this episode, she shows her student Michelle how a picant spice rub, harissa, can quickly transform a home cooked meal of pork tenderloin into a gourmet experience with a cooling mint and cumin yogurt on the side. Recipes: Harissa-Rubbed Pork Tenderloin with Mint and Cumin Yogurt, Green Spring Vegetables. Student: Michelle Soto.

DVI Availability:
NO
Mar 3, 7:30am Moveable Feast with Fine Cooking
Durham, North Carolina - Andrea and Brendan Reusing (25 min)
episode numbers: 412

From rooftop to rain in North Carolina, Moveable Feasthost Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea and Brendan Reusing to create an amazing local feast. The team visits the small Chapel Hill Creamery, known for its award-winning cheeses, and the sustainability-driven EcoFarm for its fresh, organic produce. With the ingredients they've gathered, they prepare grilled country pork ribs with a rhubarb relish; a warm kale salad with radishes, eggs, and a bacon dressing; and an appetizer of grilled bibb lettuce with mozzarella and preserved lemon and spring onion dressing. Are your taste buds watering yet? Watch it all here on Moveable Feast with Fine Cooking Magazine.

DVI Availability:
NO
Mar 3, 8:00am Ciao Italia
Ciao Italia
Supper Emilia Style/La Cena Emiliana (29 min)
episode numbers: 2604

Mary Ann visits good friend Lorenza Iori at her home in Reggio Emilia for Sunday dinner. But they have to make it first, including a hearty Risotto and Maiale al Latte (Pork in Milk). What to have for dessert is solved by a surprise visit from Cristiana Magnani who creates her signature Torta al Cioccolato, Chocolate Cake.

DVI Availability:
NO
Mar 3, 8:30am Christopher Kimball's Milk Street Television
Simply Spanish (26 min)
episode numbers: 108

Host Christopher Kimball travels to Washington, D.C. to cook with Jose Andres. Back at Milk Street, Jose's love of great food made with simple ingredients and techniques is translated into everyday cooking as Milk Street Cook Matthew Card makes garlic soup (sopa de ajo). Milk Street Cook Rayna Jhaveri shows how to make Spanish spice-crusted pork tenderloin bites (pinchos morunos). The show ends with Milk Street Cook Lynn Clark showing Chris how to make a vibrant kale salad. Massaging the leaves to keep them from being tough-a technique borrowed from Japanese cooking.

DVI Availability:
NO
Mar 3, 9:00am 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
Mar 3, 9:30am 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
Mar 3, 10:00am 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
Mar 3, 10:30am 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
Mar 3, 11:00am 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
Mar 3, 11:30am 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
Mar 3, 12:00pm Moveable Feast with Fine Cooking
Moveable Feast with Fine Cooking Episode 511 (26 min)
episode numbers: 511

DVI Availability:
NO
Mar 3, 12:30pm This Old House
This Old House Episode 3716 (26 min)
episode numbers: 3716

DVI Availability:
Mar 3, 1:00pm 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:
Mar 3, 2:00pm 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
Mar 3, 2:30pm 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
Mar 3, 3:00pm Martha Stewart's Cooking School
Pork (25 min)
episode numbers: 310

There's no end to the number of impressive dishes you can make with pork. In this episode, Martha makes porchetta, highly seasoned roasted pork with soft, juicy meat and crisp, crackling skin. Next she demonstrates a centerpiece of her holiday table, glazed ham. Then she shows why fruit and pork have always been a harmonious combination as she makes pork and plums, using quick-cooking pork tenderloin.

DVI Availability:
NO
Mar 3, 3:30pm Jacques Pepin: More Fast Food My Way
Jacques Pepin: More Fast Food My Way
Dinner Party Special (26 min)
episode numbers: 219

Stuffed Pork Tenderloin on Grape Tomatoes is impressive but Jacques shows that making this spinach and cheese stuffed roast doesn't have to be complicated. Setting the stage for a dinner to remember is a simple version of an elegant classic, Cream of Leek and Mushroom Soup. Mini Almond Cakes doused in ruby red Raspberry Sauce crown this special party menu.

DVI Availability:
YES
Sunday, March 4
Mar 3, 4:00pm Annabel Langbein: The Free Range Cook
Annabel Langbein: The Free Range Cook
Fiesta for Friends (26 min)
episode numbers: 108

Annabel Langbein picks heritage apples from a family orchard dedicated to preserving rare varieties in sunny Nelson, New Zealand. Returning to her lakeside cabin, she cooks a Mexican-style feast of succulent slow-cooked pork with smoky chili beans and guacamole, followed by the easiest, most refreshing apple and raspberry sorbets ever. Recipes from this episode: cinnamon apple fritters, garden gazpacho, Mexican rub, Mexican pulled pork, smoky chili beans, chunky guacamole, fresh flour tortillas, apple and berry sorbets.

DVI Availability:
NO
Mar 3, 4:30pm America's Test Kitchen from Cook's Illustrated
Elegant Fall Dinner (26 min)
episode numbers: 1718

Host Bridget Lancaster shows host Julia Collin Davison how to make the best Tuscan-style roast pork with garlic and rosemary. Next, equipment expert Adam Ried reviews wine accessories in the Equipment Corner. Then, test cook Becky Hays reveals the secrets to making the perfect farro salad with asparagus, sugar snap peas, and tomatoes.

DVI Availability:
NO
Mar 3, 5:00pm Cooking With Nick Stellino
Pork Chop & Pineapple Upside-Down Cake (26 min)
episode numbers: 102

Nick visits the butcher shop and the chicken coop and prepares Pork Chops with Apple & Whiskey Sauce and a Pineapple Upside-Down Cake that will rekindle your memory and seduce your palate.

DVI Availability:
NO
Mar 3, 5:30pm Ellie's Real Good Food
Spring Break with No Regrets (26 min)
episode numbers: 113

Ellie shows us how to transform a vacation from an unhealthy free-for-all into an opportunity to find new flavors you can use to bring your good times home. Recipes: Caribbean chickpea curry wraps, Jerk pork loin with mango cucumber salsa, Grilled pineapple with coconut whip.

DVI Availability:
NO
Mar 3, 6:00pm 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
Mar 3, 6:30pm 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
Mar 3, 7:00pm Joanne Weir's Cooking Confidence
You Say Harissa (26 min)
episode numbers: 211

Each time Joanne travels, she loves to find ways to bring exotic flavors home. In this episode, she shows her student Michelle how a picant spice rub, harissa, can quickly transform a home cooked meal of pork tenderloin into a gourmet experience with a cooling mint and cumin yogurt on the side. Recipes: Harissa-Rubbed Pork Tenderloin with Mint and Cumin Yogurt, Green Spring Vegetables. Student: Michelle Soto.

DVI Availability:
NO
Mar 3, 7:30pm Moveable Feast with Fine Cooking
Durham, North Carolina - Andrea and Brendan Reusing (25 min)
episode numbers: 412

From rooftop to rain in North Carolina, Moveable Feasthost Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea and Brendan Reusing to create an amazing local feast. The team visits the small Chapel Hill Creamery, known for its award-winning cheeses, and the sustainability-driven EcoFarm for its fresh, organic produce. With the ingredients they've gathered, they prepare grilled country pork ribs with a rhubarb relish; a warm kale salad with radishes, eggs, and a bacon dressing; and an appetizer of grilled bibb lettuce with mozzarella and preserved lemon and spring onion dressing. Are your taste buds watering yet? Watch it all here on Moveable Feast with Fine Cooking Magazine.

DVI Availability:
NO
Mar 3, 8:00pm Ciao Italia
Ciao Italia
Supper Emilia Style/La Cena Emiliana (29 min)
episode numbers: 2604

Mary Ann visits good friend Lorenza Iori at her home in Reggio Emilia for Sunday dinner. But they have to make it first, including a hearty Risotto and Maiale al Latte (Pork in Milk). What to have for dessert is solved by a surprise visit from Cristiana Magnani who creates her signature Torta al Cioccolato, Chocolate Cake.

DVI Availability:
NO
Mar 3, 8:30pm Christopher Kimball's Milk Street Television
Simply Spanish (26 min)
episode numbers: 108

Host Christopher Kimball travels to Washington, D.C. to cook with Jose Andres. Back at Milk Street, Jose's love of great food made with simple ingredients and techniques is translated into everyday cooking as Milk Street Cook Matthew Card makes garlic soup (sopa de ajo). Milk Street Cook Rayna Jhaveri shows how to make Spanish spice-crusted pork tenderloin bites (pinchos morunos). The show ends with Milk Street Cook Lynn Clark showing Chris how to make a vibrant kale salad. Massaging the leaves to keep them from being tough-a technique borrowed from Japanese cooking.

DVI Availability:
NO
Mar 3, 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
Mar 3, 9:30pm 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
Mar 3, 10:00pm Primal Grill with Steven Raichlen
Primal Grill with Steven Raichlen
Fired Up, Down Under (26 min)
episode numbers: 312

Ozzies (Australians) and Kiwis (New Zealanders) may live half a world away, but they're every bit as grilling-obsessed as we North Americans are. Case in point: an Australian favorite, the proverbial "shrimp on the barbie," grilled here with basil and prosciutto and flambeed with Pernod. Or apostles on horseback-New Zealand sea scallops marinated in wine and grilled with smoky bacon. Grilling doesn't get much more primal than lamb on a shovel (chops grilled over a wood fire on a shovel blade), a specialty of the Australian Outback. G'day and good grilling. Scallops & Shrimp; Lamb on a Shovel; Salt-Grilled Pineapples.

DVI Availability:
NO
Mar 3, 10:30pm Bare Feet with Mickela Mallozzi
Croatia's Dalmatian Coast (Dubrovnik, Croatia) (26 min)
episode numbers: 104

Former war-torn Croatia is one of today's top destinations. Mickela explores the dance and music traditions along the Adriatic coast in Dubrovnik's 1,000-year-old city.

DVI Availability:
YES
Mar 3, 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
Mar 3, 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
Mar 4 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
Mar 4, 12:30am Moveable Feast with Fine Cooking
Moveable Feast with Fine Cooking Episode 511 (26 min)
episode numbers: 511

DVI Availability:
NO
Mar 4, 1:00am This Old House
This Old House Episode 3716 (26 min)
episode numbers: 3716

DVI Availability:
Mar 4, 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:
Mar 4, 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
Mar 4, 3:00am Knit and Crochet NOW
Outfits in the Round (28 min)
episode numbers: 809

Let's work in the round. Melissa Leapman knits the moss stitch to add a flounce border to a cardigan. It has a wide collar and soft, flowing folds. Ellen Gormley has tips on double-ended crochet in the technique corner. Vanessa Wilson crochets a colorful vest with shades of color radiating out from the center back.

DVI Availability:
Mar 4, 3:30am Wyland's Art Studio
Orca Breaching (26 min)
episode numbers: 602

Art Lesson: Composition. Elements of composition are used to organize the components of an artwork in a pleasing manner. Used effectively, these elements provide a structure that leads the viewer's eye in a particular way for a variety of different effects. Examples of extraordinary composition may include the "Mona Lisa" by Leonardo da Vinci or "Starry Night" by Vincent van Gogh. Important components of good composition Include: unity, balance and movement. 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
Mar 4, 4:00am New Scandinavian Cooking
A Traveller's Bite (26 min)
episode numbers: 602

In today's episode, Andreas travels by train through different climates and the mountainous heart of Norway, between Bergen and Oslo. He starts to prepare a traveler's must, a shrimp sandwich inspired by sestern Norway. As Andreas continues his journey inland he stops at Voss, where he makes a herb-stuffed lamb roll that can be served warm or cold. On top of the mountain he goes trout fishing and cooks the trout in a wooden bucket. Closer to Oslo, Andreas prepares a dessert with tart rhubarb and sweet strawberries served by the fjord in the capital.

DVI Availability:
NO
Mar 4, 4:30am Ciao Italia
Ciao Italia
Omelet Party/Festa Di Frittata (29 min)
episode numbers: 2617

Mary Ann returns to Azienda di Majo in Italy where vintner Alessio di Majo gives her quick tour of his farm's thousand acre field that's filled with tens of thousands of asparagus spears ready for harvest. They take what they need and go nella cucina del'Azienda to create three taste-tempting frittatas; Onion and Sweet Pepper, Asparagus, and Potato Frittata. Just as Alessio finishes, his father, Luigi arrives to prepare his famous Spaghetti Omelet Without Eggs.

DVI Availability:
NO
Mar 4, 5:00am Taste of Louisiana with Chef John Folse & Company: Hooks, Lies & Alibis
Saltwater Fishing - Gulf of Mexico (26 min)
episode numbers: 1307

In this episode, John encounters the endless varieties of fish offered up in the Gulf of Mexico... from fishing along the coast for speckled trout, mango and redfish to fishing the deep water for red snapper, amberjack and tuna... the Gulf of Mexico has it all. John hooks up with champion fisherman Tommy Vidrine for some expert advice. Then John and the Mayor of Grand Isle, Davis Camardelle, grill beautiful tuna steaks with a tangy garlic sauce. And back at the dock at White Oaks, John cooks with Captain Sammy Faulk from Cameron Parish to make homemade tuna fish that has been marinated in olive oil. The duo makes a mouth-watering cippino using fresh seafood and toast the end of the day with the infamous drink the tidal wave.

DVI Availability:
NO
Mar 4, 5:30am Mexico -- One Plate at a Time with Rick Bayless
A Place of Deeply Rooted Innovation (26 min)
episode numbers: 1109

If you could define the singular challenge facing Yucatecan chefs, it's about honoring the past while pushing forward. Perhaps no one is more emblematic of the effort than Pedro Evia, co-owner of Ku'uk, a molecular fine dining palace housed in a restored Merida mansion. Rick and Pedro start their day talking tradition over tacos at Wayan'e, a busy family-run taco stand in Merida. Then, Pedro invites Rick to his home, where Pedro and his mother make traditional sopa de lentejas. At Ku'uk, Pedro shows us his ultra-modern take on the same dish. Back in Chicago, Rick makes recado negro to complement cured duck. At home, he makes tacos with eggs and burnt habanero salsa, avocado and red onion - the perfect chef's late-night snack.

DVI Availability:
NO
Mar 4, 6:00am Rudy Maxa's World
Hokkaido (26 min)
episode numbers: 402

The northernmost Japanese island of Hokkaido is the home of the international food favorite, ramen. Known as Japan's "soul food," ramen is revered in Hokkaido, where it enjoys a long history. Host Rudy Maxa and Washington, D.C. chef Daisuke Utagawa explore the island that's a world-class skiing venue-Sapporo, Hokkaido's capital, which hosted the Winter Olympics in 1972. Along the way, they track down the multi-generational families that produce the ingredients of ramen and visit the island's stunning lakes; one of the island's premier ski resorts, as well as a whiskey distillery that helps makes Japan's award-winning spirits.

DVI Availability:
NO
Mar 4, 6:30am Journeys In Japan
Journeys In Japan Episode 348 (28 min)
episode numbers: 348

DVI Availability:
Mar 4, 7:00am Ask This Old House
Ask this Old House Episode 1613 (25 min)
episode numbers: 1613

DVI Availability:
Mar 4, 7:30am American Woodshop
Shop Made Workbenches (29 min)
episode numbers: 2112

The ultimate recycled hard maple portable bench.

DVI Availability:
NO
Mar 4, 8:00am Garden SMART
Garden SMART
Garden SMART (29 min)
episode numbers: 4910

GardenSMART visits a beautiful place not typically associated with gardening. And although many of the plants are different, many are similar to what we deal with every year. The gardens and plants are impressive. Be sure to join us as we GardenSMART.

DVI Availability:
Mar 4, 8:30am