LEARN/CREATE (MT)

4:00 pm 

Growing Old in a New Age  "Future of Aging"  Explores generational conflicts, resource needs of a growing population of elders, and the role of technology in improving quality of life for older adults. Experts describe how aging will be different in the twenty-first century. D

5:00 pm 

Hands On Crafts for Kids  "Scotland"  Scotland is a part of the United Kingdom and is located west of the European main land. The country is known for inventions and a respect for learning. Today's crafts honor the country's heritage and important contributions to the world market. D

5:30 pm 

Hey Kids, Let's Cook  "Baked Potato Bar"  Whether you serve them up mashed, stir them into casseroles and soups, or simply chop them up to make French fries, potatoes are absolutely delicious. You may know potatoes as just a side dish or accompaniment to a meal, but today we're going to serve these potatoes as the main dish? We're making them the center attraction! We're creating a Baked Potato Bar. When these are hot out of the oven, we'll serve them up with a variety of fresh toppings that will create a perfect meal. D

6:00 pm 

Jacques Pepin: More Fast Food My Way  "Earth to Table"  Jacques makes hearty vegetable bean soup for a cold evening, served with stuffed chicken supremes with tapenade and mushroom sauce over vegetable couscous.G

6:30 pm 

America's Test Kitchen from Cook's Illustrated  "Soup and Bread from Scratch"  NULL

7:00 pm 

Cuisine Culture  "Daniel Boulud, New York"  Daniel Boulud takes us to his butcher in New York's Meat Packing District to choose the cut for his famed Seared Rib Eye and Red Wine Braised Short Ribs, teamed with a Tomato in a Light Choron Sauce stuffed with Marmalade, Spinach Fondue, Diced Buffalo Mozzarella Salad and a heavenly serving of Pommes Dauphines. We recreate coveted dishes from the acclaimed restaurant Boulud: Peekytoe Crab Salad in a mold of Persian Cucumber-Black Sesame Coulis, draped with Early Mesclun and Radishes. Dessert is arguably the best molten lava cake in the world: a Warm Guanaja Chocolate Coulant filled with oozing Liquid Caramel and paired with a Creamy Milk Sorbet. D

7:30 pm 

Pati's Mexican Table  "Easy Comfort Food"  Simple, easy, home-style cuisine that you'd find in just about any Mexican home, recreated for the American kitchen. This meal was Pati's favorite "everyday" meal growing up in Mexico, and one she regularly makes for her own family today. She's proud to share the steps so that you can enjoy it, too! Dressed-up Chicken Milanesa; Chayote Squash and Pickled Onion Salad; Chunky Chipotle Mashed Potatoes. D

8:00 pm 

Ask This Old House  "Transplanting a Mature Rose Bush/Replacing Old Outdoor Lighting"  Landscape contractor Roger Cook helps a homeowner temporarily transplant a mature rose bush while exterior work takes place. Then, Roger, along with host Kevin O'Connor, plumbing and heating expert Richard Trethewey and general contractor Tom Silva, asks, "What is it? " Afterward, Tom and Kevin replace old outdoor lighting with new fixtures. D

8:30 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

9:00 pm 

Equitrekking  "Colorado"  At the Colorado Cattle Company in Northern Colorado, Equitrekking host Darley Newman participates in "Dream Week," learning to ride championship cutting horses with expert Teddy Johnson. In Southern Colorado, Darley rides up to over 12,000 feet in San Juan National Forest with native Anne Rapp. The ride to Engineer Mountain takes Darley through alpine meadows, steep mountain passes and open expanses where views reach all the way to New Mexico. D

9:30 pm 

Jacques Pepin: More Fast Food My Way  "Earth to Table"  Jacques makes hearty vegetable bean soup for a cold evening, served with stuffed chicken supremes with tapenade and mushroom sauce over vegetable couscous.G

10:00 pm 

America's Test Kitchen from Cook's Illustrated  "Soup and Bread from Scratch"  NULL

10:30 pm 

Mexico -- One Plate at a Time with Rick Bayless  "Presenting: World-Class Wines of Baja"  Baja California Norte produces many world-class, gold medal-winning wines. That fact may surprise most people in the United States. Rick takes us on a tour of the region along with renowned winemaker and visionary Hugo d'Acosta, founder of La Escuelita, a nonprofit winemaking school that opened in 2004. D

11:00 pm 

Caprial and John's Kitchen: Cooking for Family and Friends  "Ales and Lagers"  The Pences fix companion dishes for Northwest brews, including crispy mozzarella bruschetta and whole roasted New York strip loin with obsidian stout glaze.G

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