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10:30 pm
Mexico -- One Plate at a Time with Rick Bayless
"Salsas That Cook"
In their Chicago backyard, Rick and his daughter, Lanie, gather the last of the season's tomatoes to make a big batch of Salsa Mexicana, the fresh tomato salsa sometimes known as Pico de Gallo. And that's the starting point for a fast-paced salsa dance that goes way beyond tomatoes. In Mexico, salsas can be bright and fresh, dark and earthy, red or green, raw or roasted - and they're more of a condiment for food than a dip for chips. D
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11:00 pm
Caprial and John's Kitchen: Cooking for Family and Friends
"Rediscovering Green Beans"
Caprial and John use sweet, new varieties to create green bean salad, roasted green beans and blanched green beans with garlic and lemon.G
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11:30 pm
Rick Steves' Europe
"Berlin: Resilient, Reunited, and Reborn"
Rick climbs the Reichstag's new glass dome, visits a modern-day caberet and tastes chocolate in the eastern sector.G
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