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8:00 pm
Travelscope
"Ottawa, Canada"
Travelscope celebrates Canada and the Canadians in the nation's capital. Joseph canoes beneath Parliament Hill, survives the War Museum and samples the cuisine at Cordon Bleu - the world's most prestigious culinary training ground. D
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8:30 pm
Lidia's Italy In America
"New York: New York Pizza"
Lidia shows viewers a typical New York pizza and then pays a visit to Eataly, where Sal at the cheese counter shows viewers how to make fresh mozzarella. Lidia makes traditional Italian Pizza Margherita from scratch, a Sausage and Spinach Calzone, and is joined in the kitchen by Grandma, who performs the official taste test. D
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9:00 pm
Cook's Country from America's Test Kitchen
"Retro Desserts"
Bridget uncovers the secrets to perfect Banana Pudding. Then, Adam reveals his top picks for finemesh strainers. And finally, Erin updates a lost recipe and shows Chris how to make the ultimate Chiffon Cake. D
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9:30 pm
Simply Ming
"Orgaanic Ponzu and Jamon De Fermin"
Guest Chef: Marco Canora. During a recent trip to Spain, Ming fell in love with ham- and not just any ham, but the most luscious, silky ham he ever tasted-jamon iberico de Fermin. On today's SIMPLY MING, Ming takes his new love and pairs it with an old favorite in his pantry- ponzu. D
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10:00 pm
Taste of Louisiana with Chef John Folse & Co.: Our Food Heritage
"Fort Los Adaes"
In the 1700s, the Spanish border was just six miles from the French fort at Natchitoches. Fort Los Adaes became a Spanish stronghold, greatly influencing the culture and cuisine of northwest Louisiana. Ray Berthelot and Corneil Cox explore this intriguing Spanish story. D
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10:30 pm
Rick Steves' Europe
"Venice Sidetrips"
Rick puts on hip boots to wade into the muck of Venice and takes a speedboat tour of the lagoon. He visits Padua, Vicenza, Verona and Ravenna on the mainland.G
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11:00 pm
China from the Inside
"Power and the People"
The Communist Party of China faces a range of challenges from corruption and rural unrest to ideological byproducts of burgeoning capitalism. Part 1 of 4G
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