LEARN/CREATE (MT)

7:00 pm 

Martha Stewart's Cooking School  "Eggs"  Want to know how to cook the perfect soft- or hard-cooked egg? Or the fluffiest scramble? Martha shares these and other secrets as she teaches viewers all they need to know about eggs, the world's most versatile protein. Whether you like your egg over easy or sunny-side up, Martha shows you how to prepare them properly every time, with easy-to-master techniques and tips. You'll learn a clever method for frying eggs, a surefire omelet recipe, and the key to a foolproof frittata. D

7:30 pm 

Christina  "Your Holiday Survival"  Baking cookies for Santa, the cookie swap, the holiday feast; parties, tree trimming, candle-lit feasts celebrating light.and the New Year. How do we celebrate and not lose our health or gain ten pounds? Stick with me. D

8:00 pm 

Hometime  "Island Kitchen 2.0: Countertops"  HOMETIME finishes the new cabinets for the island kitchen and covers them with new countertops. D

8:30 pm 

Rick Steves' Europe  "South England; Dover to Lands' End"  Rick ponders Roman, Norman and Nazi invasions at Land's End. Then, he explores Admiral Nelson's flagship.G

9:00 pm 

Burt Wolf: Travels & Traditions  "Stamp Collecting, China"  Collecting things might be part of an innate human desire to own stuff---to gather physical evidence of our lives and the natural world around us, and for thousands of years, people have collected and brought back stuff from their travels. But in 1837, something was created that was easy to collect and gave the collector the sensation of having traveled. It was the first postage stamp. D

9:30 pm 

Jacques Pepin: More Fast Food My Way  "Bread Flip"  Jacques makes Tibetan flatbread, cooking it in a frying pan. He also makes risotto with broccoli stems and salmon burgers on baby arugula.G

10:00 pm 

America's Test Kitchen from Cook's Illustrated  "Gnocchi and Panzanella"  NULL

10:30 pm 

Great American Seafood Cook-Off   Fires blazed and seafood sizzled as New Orleans hosted the fifth annual Great American Seafood Cook-Off in August 2008. During the two-day competition, 15 chefs from 14 different states prepared their best dishes using the seafood indigenous to their state. Famed New Orleans chef John Besh, the winner of the 2004 competition and the 2006 James Beard Foundation's Best Chef of the Southeast, hosted the event. D

11:00 pm 

Joanne Weir's Cooking Confidence  "I'm Inspired"  Joanne is often asked where her inspirations come from and begins by composing an inspired salad with roasted beets, and then gives her student Charlie some pointers for making honey glazed pork chops and a roasted squash puree. Recipes: Bibb Lettuce Salad with Roasted Beet, Grapefruit and Pecans, Honey Glazed Pork Chops with Orange and Cardamom, and a Roasted Squash and Ginger Puree. Student: Charlie Baldwin, City Gardener. D

11:30 pm 

Rick Steves' Europe  "South England; Dover to Lands' End"  Rick ponders Roman, Norman and Nazi invasions at Land's End. Then, he explores Admiral Nelson's flagship.G