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9:00 pm
Burt Wolf: Travels & Traditions
"Rome, Italy"
In contrast to New York as The Big Apple, Rome has been called The Big Lasagna, and it's a perfect description. Like lasagna, Rome is all about layers -- layers that could easily stand on their own, and yet being together in the same pot has made the entire dish more interesting. Burt takes viewers shopping through the famous streets of Rome to the international fashion houses. D
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9:30 pm
Jacques Pepin: More Fast Food My Way
"Breaking with Tradition"
Jacques makes skillet apple Charlotte, cooked in a single pan. He substitutes turkey breast for veal in turkey scallopini with morels.G
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10:00 pm
America's Test Kitchen from Cook's Illustrated
"Skewered and Wrapped"
Test cook Julia Collin Davison shows host Christopher Kimball how to make the best Grilled Beef Satay. Then, equipment expert Adam Ried reviews his top picks for saute pans in the Equipment Corner. And finally, test cook Becky Hays uncovers the secrets to making quick Chinese Chicken Lettuce Wraps at home. D
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10:30 pm
Moveable Feast with Fine Cooking
"Culinary Institute of America, CA: Chefs Marc and Larry Forgione and Scott Samuel"
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11:00 pm
Taste This!
"Pub Comfort Food"
Chef Joe stays in the kitchen preparing some of his favorite comfort foods. One the menu for today Chef Joe prepares a Beef and Pork Chile, Sauteed Pork with onions and Asian pears, as well as Breaded Pork Chops. For this menu Chef Joe uses some great products you'll want to try! Take notes!. D
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11:30 pm
Rick Steves' Europe
"Edinburgh"
Edinburgh is the historical and cultural heart of Scotland. We'll explore the castle, peek at the new parliament, dabble in the local literature, sip a little Scotch, get wrapped up in a kilt, and then stowaway on Her Majesty's yacht Britannia.G
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