LEARN/CREATE (MT)

9:30 pm 

Essential Pepin  "Cozy Carbs"  NULL

10:00 pm 

America's Test Kitchen from Cook's Illustrated  "Coffee Break Sweets"  NULL

10:30 pm 

Kimchi Chronicles  "The Bean Chronicles"  The variety of bean-based dishes in Korean cuisine testifies to Korea's ingenuity and resourcefulness. In this episode, Marja travels to Chodang to see artisanal tofu made the old-fashioned way - with fresh soybeans and ocean water - and then enjoys a four-course tofu meal bound to convert any tofu nay-sayer into a fan. Marja then learns about what goes into one of her favorite Korean foods, bindaddeok, a pancake made of freshly ground mung beans. D

11:00 pm 

Mexico -- One Plate at a Time with Rick Bayless  "A Whole New Enchilada"  Rick's out to dispel the notion that an enchilada is all about smothering tortillas in sauce and gooey cheese. At Cafe Azul y Oro in Mexico City, he shows us the iconic Mexican version of the dish: a corn tortilla in a red mole sauce and rolled around a light, simple chicken filling. From that classic formula things can, of course, get more inventive and Rick shares with us one of the more unusual, though still classically grounded enchiladas on Chef Ricardo Munoz-Zurita's menu: an enchilada of jamaica, or dried hibiscus flowers that tastes like a cross between pickled beets and cabbage. D

11:30 pm 

Rick Steves' Europe Classics  "Greek Islands"  Rick stops at touristy and exotic Santorini, becomes familiar with Aegean ferries, rides a motorbike around Smos and pops into a monastery.G