LEARN/CREATE (MT) |
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9:00 pm
Barbecue University with Steven Raichlen
"High on the Hog"
From the Deep South comes coffee-crusted pork tenderloins with redeye barbecue sauce. Steve makes spit-roasted coconut-crusted ribs on the latest in hi-tech outdoor kitchen equipment.G
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9:30 pm
Cooking Odyssey
"Naxos"
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10:00 pm
America's Test Kitchen from Cook's Illustrated
"Gnocchi and Panzanella"
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10:30 pm
Simply Ming
"Blue Ginger Chefs"
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11:00 pm
Joanne Weir's Cooking Confidence
"Summer's Bounty"
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11:30 pm
Rick Steves' Europe
"Athens and Side Trips"
Rick tours the must-sees of ancient Athens, then takes the fast-paced pulse of the modern city. On side trips, he visits the ruins of the mystical oracle at Delphi and takes a fast boat to the traffic-free island of Hydra.G
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