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Mountain Time
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Wednesday
March 22, 2017
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NOTE: When the Idaho Legislature is in session, programming on the Learn/Create and World channels may be pre-empted for live coverage from the House and Senate floors.
7:30 pm 
Mexico -- One Plate at a Time with Rick Bayless  "Pit Cooking, Sacred and Smoky"  Cooking in underground pits is an elemental part of Yucatecan cooking. In fact, it's downright sacred, as seen during the preparation of mucbil pollo at an intimate candlelit Hanal Pixan ceremony (think of it as the Yucatan's version of Dias de Los Muertos.) Rick heads to Yaxunah to see the entire process of making cochinita pibil, from the digging of the pit to the garnishing of the tacos. D
8:00 pm 
Ask This Old House  "Water Heat, Panels, Astronaut"  An indirect route to solve a hot water problem-Richard helps a father of two make bath time fun again. Tom uses molding to spruce up a dining room in Cincinnati. To infinity and beyond-Kevin welcomes a former NASA astronaut to the barn to talk tools. D
8:30 pm 
Rick Steves' Europe  "Germany's Hamburg and the Luther Trail"  Hamburg, Germany's mighty port city has risen from the ashes of World War II with a gleaming new skyline and a brisk creative energy. From there, Rick visits the great historic sights of Martin Luther and the Reformation (Erfurt, Wittenberg, and Wartburg Castle) before finishing in the capital of Franconia: wine-loving Wurzburg. D
9:00 pm 
Wild Photo Adventures  "Spring Wildlife of North Carolina's Outer Banks"  Host and professional wildlife photographer Doug Gardner discovers nesting woodpeckers and a fox den to photograph along the remote beaches on the Outer Banks of North Carolina with nature photographer Jared Lloyd. D
9:30 pm 
Lidia's Kitchen  "Brodetto"  Brodetto is a savory, soup fish preparation that can be found up and down the coast of Italy. Lidia makes her rrodetto with onion, scallion, clams and mussels and lots of parsley and pepperoncino. Lidia's walnut cake is delicate and nutty with just enough espresso to make it truly Italian. D
10:00 pm 
Cook's Country  "Big Flavors from Little Italy"  Test cook Bridget Lancaster uncovers the secrets to making zeppoles at home. Then, equipment expert Adam Ried reveals his top picks for splatter screens. Next, test cook Ashley Moore shares the steps for the best slow-cooker chicken stock. D
10:30 pm 
New Scandinavian Cooking  "Innovative and Old Fashioned"  The UNESCO-listed mountain town of Roros is the backdrop for today's episode, where Andreas investigates how this isolated town has become a culinary attraction. He makes crispy sour cream waffles, homemade cloudberry ice cream, and he learns the secret behind the local fermented sausage. For main course he serves Norwegian meatballs in delicious gravy, with potatoes and lingonberries. D
11:00 pm 
The Great American Seafood Cook-Off IV   The country's finest chefs demonstrate their culinary talents with an array of sustainable seafood in THE GREAT AMERICAN SEAFOOD COOK-OFF IV. In August 2011, a group of accomplished and up-and-coming chefs representing more than a dozen states gathered in New Orleans to compete in the eighth annual Great American Seafood Cook-Off. Chef John Folse (A Taste of Louisiana),an authority on Cajun and Creole cuisine, co-hosted the event with chef and restaurateur Kevin Roberts, host of TLC's BBQ Pitmasters. D
11:30 pm 
Burt Wolf: Travels & Traditions  "Cruising The Rhine - Part One"  In Cruising The Rhine - Part One, Burt takes a look at the history of the Rhine River, the European Grand Tour, modern river cruising, and the Swiss city of Basel. We also learn the real story of the Song of the Lorelei, how to fly a drone and why northern Europe is filled with half-timbered houses. D

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W T F S S M T W T F S S M T W T F S S M T W T F S S M T W T F
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Mountain Time
View Pacific     
Wednesday
March 22, 2017
Current
View Prime Time
View Full Day
NOTE: When the Idaho Legislature is in session, programming on the Learn/Create and World channels may be pre-empted for live coverage from the House and Senate floors.
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