LEARN/CREATE (MT)

10:30 am 

Simply Ming  "Fish Sauce & Lemons"  Guest Chef: Ken Oringer. One of the main sources of flavor in Southeast Asian cooking is fish sauce with lime. Instead of using limes, Ming pairs fish sauce with lemons to create unique and flavorful dishes. D

11:00 am 

Hubert Keller: Secrets of a Chef  "Demystifying Duck Confit"  Many people love eating duck confit with its super succulent texture and flavor, but never tried to make it. Chef Keller shows us how to make it step-by-step at home and then uses the meat to create a beautiful terrine. Duck Confit; Duck and Pork Terrine with Pistachios. D

11:30 am 

Lidia's Italy In America  "New Orleans: A Cup and a Slice of Capuccino"  NULL

12:00 pm 

Churchill  "The Last Prize"  Explore the later life of Winston Churchill, the embodiment of Britain and the age of imperial grandeur. Part 3 of 3G

1:00 pm 

Do Not Go Gently   Do Not Go Gently celebrates the lives, work and wisdom of three remarkable artists who have maintained their creative productivity well into their golden years. Their stories illustrate the role of creativity and art in contributing to a long, happy, healthy and vibrant life. Narrated by famed newsman (and nonagenarian) Walter Cronkite, Do Not Go Gently follows 82-year-old quilter Arlonzia Pettway, 90-year-old ballet dancer Frederic Franklin and 109-year-old composer Leo Ornstein through a typical day to illuminate their experiences as part of America's fastest-growing age group - men and women 85 and older. D

2:00 pm 

Essential Science for Teachers: Earth and Space Science  "Session 4. The Engine That Drives The Earth"  What drives the movement of tectonic plates? In this session, participants learn how plates interact at plate margins, how volcanoes work, and the story of Hawaii's formation. D

3:00 pm 

Teaching Channel   High school students learn to teach desert ecology to kindergarten students. A STEM teacher provides students with "real-world scenarios" to teach them how to solve problems under pressure. See how one school enlists students, teachers and staff to create a comprehensive Bully Prevention Plan. D

4:00 pm 

Growing Old in a New Age  "Societal and Political Aspects of Aging"  Considers individual and governmental responsibilities for the health care and financial support of older citizens. Experts and elders examine the political clout of advocacy groups, older women, and minority elders. D

5:00 pm 

Art of the Western World  "Fresh View Impressionism and Post-Impressionism"  Part I: Courbet and his followers rejected the standard academic themes and techniques, Manet shocked Paris, and Impressionists represented the world bathed in color and changing light. Part II: Post-Impressionists Seurat, Van Gogh, Gauguin, and C. D

6:00 pm 

Christina Cooks  "Holiday Feast"  For New Year's Day or New Year's Eve, what does a whole foods holiday meal look like? Join Christina for a lighthearted approach to holiday cooking. D

6:30 pm 

New Scandinavian Cooking with Andreas Viestad  "The World Is My Scallop"  Andreas searches for the world's best shellfish off the coast of Norway. He prepares a fried scallop appetizer then makes Norwegian-style sushi.G

7:00 pm 

Katie Brown Workshop  "New Year's"  Start the countdown with Katie and the Workshop crew. Recipes: steak with crab sauce, brussels sprouts salad and simple croquembouche (a French dessert). Projects: butterfly lanterns and a sophisticated cinnamon candy centerpiece for a New Year's table. D

7:30 pm 

Ciao Italia  "Before Anything, the Antipasti / Prima di Tutto gli Antipasti"  Food critic and wine expert John Mariani joins Mary Ann nella cucina to match great wines with great antipasti. Crunchy Artichoke and Cheese Crostini is followed by Marinated Salmon Trout. Then Mary Ann's Little Fried Mozzarella Balls join in a finale with Melted Scamorza. D

8:00 pm 

Christina Cooks  "The Cocktail Party Makeover"  Christina provides party ideas that deliver indulgence without regret.G

8:30 pm 

Katie Brown Workshop  "Glistening"  Pile on the glitter and glitz with the Katie Brown Workshop as they create fun party poppers and sparkly glitter balls. Have a memorable (and filling) New Year's feast with gorgonzola-stuffed potatoes, lemon granita and beef piled high. D

9:00 pm 

Rick Steves' Europe Classics  "France's Alsace"  After village-hopping and wine-shopping along the Alsatian wine road, we savor the world-class cuisine and art of Colmar and visit the birthplace of Champagne.G

9:30 pm 

Burt Wolf: Taste of Freedom  "New Year's"  Wolf explains why the date is January 1, how noise keeps evil spirits away and what makes the champagne cork go pop.G

10:00 pm 

America's Test Kitchen from Cook's Illustrated  "Crepes and Croissants"  NULL

10:30 pm 

Simply Ming  "Fish Sauce & Lemons"  Guest Chef: Ken Oringer. One of the main sources of flavor in Southeast Asian cooking is fish sauce with lime. Instead of using limes, Ming pairs fish sauce with lemons to create unique and flavorful dishes. D

11:00 pm 

Joanne Weir's Cooking Confidence  "Spain On My Mind"  Joanne shares with us her emotional connection to Spain. She begins by preparing Salmorejo, a cold tomato and bread soup she first discovered in Southern Spain, and then works with her student Joan to overcome his fear of cooking lamb by preparing a hearty lamb, white bean, and chorizo stew with a spicy infused olive oil drizzled over the top. Recipes: Salmorejo and Spanish Lamb Stew. D

11:30 pm 

Rick Steves' Europe  "Burgundy: Profound France"  Rick takes time to enjoy the region's edible, drinkable, scenic and floatable delights. He travels on a canal barge, visits a medieval hospice and a modern monastery, builds a barrel, appreciates fine Burgundy wine, slurps escargot and eats well.G