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Mountain Time
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Sunday
August 19, 2018
Prime Time
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NOTE: When the Idaho Legislature is in session, programming on the Learn/Create and World channels may be pre-empted for live coverage from the House and Senate floors.
5:00 pm 
DragonflyTV  "What's Nano?/Where's Nano?"  Ebony and Jasmine visit laboratories at Harvard University to find examples of nanoscale objects on their quest to "see" a nanometer. Regina, Linda, Harrison, Jared, Lorenz, and Randi wonder what examples of nanoscale science and technology they can find in their everyday lives.G
5:30 pm 
Curious Crew  "Electric Batteries"  Human batteries, electric lemon, potato possibilities and more! The Curious Crew learns that batteries are used to change chemical energy into electrical energy. STEM Challenge: Designing a better battery. Curious About Careers: Scientist Tonya Matthews and Nuclear physicist Artemis Spyrou. D
6:00 pm 
Martha Stewart's Cooking School  "Lamb"  In this episode, Martha offers a primer on lamb, a staple in cuisines around the world. Watch as she shares recipes and techniques for using different, beginning with butterflied, rolled, and roasted leg of lamb, followed by a lamb tagine with spiced butternut squash and prunes. She'll share a flavorful yogurt-marinated lamb-kebab recipe, and a quick way to prepare delicious seared loin lamb chops, served with mint jelly and fried fingerling potatoes. D
6:30 pm 
America's Test Kitchen from Cook's Illustrated  "Diner-Style Favorites with a Twist"  Julia and Bridget uncover the secrets to making the ultimate Italian-style turkey meatballs. In the Equipment Corner, expert Adam Ried reviews dry storage containers, science expert Dan Souza reveals the science behind kale's unique flavor, and test cook Becky Hays makes Julia the perfect kale Caesar salad. D
7:00 pm 
Food Flirts  "What Is A Food Incubator?"  Join the Brass sisters as they discover what a food incubator is, learning about chutney, out-of-the-ordinary cookies and savory rugelach. They then whip up cashew and chutney treats into a "tower" of rugelach with balsamic and fluff drizzle. D
7:30 pm 
Nigella: At My Table   Nigella shares ideas for feasts throughout the day. Nigella's savory take on French toast is an ideal choice for weekend brunch or a comforting and quick supper. With friends to entertain, Nigella rustles up an informal Mediterranean dish for dinner, juicy spiced lamb kofta with garlic sauce. D
8:00 pm 
Ask This Old House  "Tankless Water Heater, Retaining Wall"  Richard heads to Milwaukee to install an instantaneous water heater; Tom demonstrates some techniques for cutting straight edges with a circular saw; Mark rebuilds a retaining wall that was stacked with the wrong material. D
8:30 pm 
Rick Steves' Europe  "Prague"  In Czechoslovakia, Rick explores the best-preserved Baroque city in Central Europe. He experiences its massive castle, statue-lined bridge, Jewish Quarter, and 20th-century history while enjoying the city's infectious love of music and some of the best beer in Europe.G
9:00 pm 
Burt Wolf: Travels & Traditions  "On The Road In America, Part 3"  In part three of ON THE ROAD IN AMERICA, titled YOUR MOVE, Burt introduces the concept of "migrations of convenience". Moving to the suburbs, industries and workers moving to the Sunbelt, tech industries and workers moving back into the gentrified consumer metropolises--each representing a different logic than the migrations of earlier periods. D
9:30 pm 
Martha Stewart's Cooking School  "Lamb"  In this episode, Martha offers a primer on lamb, a staple in cuisines around the world. Watch as she shares recipes and techniques for using different, beginning with butterflied, rolled, and roasted leg of lamb, followed by a lamb tagine with spiced butternut squash and prunes. She'll share a flavorful yogurt-marinated lamb-kebab recipe, and a quick way to prepare delicious seared loin lamb chops, served with mint jelly and fried fingerling potatoes. D
10:00 pm 
America's Test Kitchen from Cook's Illustrated  "Diner-Style Favorites with a Twist"  Julia and Bridget uncover the secrets to making the ultimate Italian-style turkey meatballs. In the Equipment Corner, expert Adam Ried reviews dry storage containers, science expert Dan Souza reveals the science behind kale's unique flavor, and test cook Becky Hays makes Julia the perfect kale Caesar salad. D
10:30 pm 
My Greek Table with Diane Kochilas  "Life of Pie"  Is there a Greek dish more iconic than Spanakopita, spinach pie? Diane follows the fillo flake trail from a New York City diner to the remote Greek countryside to explore the origins of fillo pies. She proves that making homemade fillo is a lot easier than it seems and demonstrates how to transform the flaky pastry into a classic spinach pie. We see how a traditional cheese pie is made and visit one of the oldest artisan fillo makers in Greece. D
11:00 pm 
New Scandinavian Cooking  "Roasted Coastal Lamb & Dried Kelp"  In this episode, Niklas travels to Austevoll, an island just outside Bergen in Western Norway, where he meets up with an award-winning chef. Niklas is introduced to the best produce of the season, along with coastal lamb and lobster. D
11:30 pm 
Fringe Benefits  "Baltimore"  We explore the seaside and Civil War history of the Baltimore area with visits to Havre de Grace and Frederick, MD. Katie gets up close with hawks and snakes at a nature reserve, and explores local cuisine in the Hampden neighborhood, just outside center-city Baltimore. Katie visits the most haunted town in the United States, before heading to the bay for a sailing lesson. D

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W T F S S M T W T F S S M T W T F S S M T W T F S S M T W T F
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31


Mountain Time
View Pacific     
Sunday
August 19, 2018
Prime Time
View Full Day
View Current
NOTE: When the Idaho Legislature is in session, programming on the Learn/Create and World channels may be pre-empted for live coverage from the House and Senate floors.
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