It's moving day in Needham, as the renovation of the 1890s Victorian wraps up. The crew tours the house, which has a brand-new back extension, reconfigured layout and a primary bathroom. The location of the next project is revealed.
Nathan installs shades to block the outside view for a tiny guard dog. Richard and Kevin discuss the anatomy of toilet tanks, common failures, and how to fix a running toilet. Jenn tackles a steep front yard for a safer, better-looking landscape.
Sheri shares her love of every kind of apple, especially the heirloom varieties with scrumptious apple recipes. Sheri uses apples from nearby Century Farm Orchards to create her roasted chicken with apple pan dressing and fresh apple cake with caramel glaze complimented with a delicious apple cider-bourbon caramel sauce and tangy whipped cream. A cook along with Chef Meherwan Irani takes the cake.
In this love song to her adopted city, Diane explores the hip side of Athens, which tourists seldom get to see, and invites a friend and local foodie into her kitchen for a taste and talk of fascinating Athens. Under Diane's insightful guidance, we catch an insider's glimpse of everything from street art to street food, galleries to hipster bars, and life the way the locals live it in this city on the cusp of reinventing itself as one of the most exciting capitals in Europe. Nowhere is the Athens vibe more evident than in the modern but deeply rooted cuisine that defines this city's food culture today. In the kitchen, Diane pays homage to modern traditions by reinventing a few classics. She makes an easy pastitsio with wonton wrappers, gives cauliflower and feta a makeover, and, enjoys the contemporary Greek dessert that she and her friend Carolina make together. Bohemian Pastitsio; Whole Roasted Cauliflower with Feta and Honey; Mosaico, Carolina's Rocky Road No-Bake Cake.
DINING WITH THE CHEF introduces Americans to the techniques, ingredients and harmony of Japanese cuisine. Hosted by Yu Hayami who cooks alongside master chef Tatsuo Saito, and co-host Patrick Harlan who cooks with chef Rika Yukimasa, with occasional appearances by other guest chefs, the series presents delicious Japanese dishes that can be made at home. Chef Tatsuo Saito, a prominent master of Japanese culinary arts, has served as head chef at the Japanese embassies in Paris and Washington and was an instructor in Japanese cuisine at a Swiss hotel school. He has also prepared tastings for the National Cherry Blossom Festival in Washington, D.C. In Tokyo he operates a cooking school and is a prolific author, often appearing on television, in magazines and on the lecture circuit. In DINING WITH THE CHEF, Chef Saito takes us to the heart of Japanese cuisine by demonstrating culinary techniques, explaining ingredients, and showing how to arrange food to bring out its distinctive characteristics. Host Yu Hayami is an international singer and actress who was born in Japan and raised in Guam and Hawaii. Aside from her career and being a mother of two, she is also involved in charity work. Yu is a lover of good food, as well as a fine wine enthusiast.
Organic sustainable greenhouse farming and strawberry cheesecake!
Nicholas Hankins crafts a dramatic seascape scene using the Bob Ross Wet-On-Wet Technique of oil painting using only three colors!
Kath herself imitates what a person up close can look like when trying to sketch them. She discusses the importance of props and what the person is doing, how you can see the proportions, and where and how to begin.
Dive into the world of science, health, technology, and environmental issues making headlines each week, hosted by PBS News Hour's William Brangham, with in-depth discussions featuring leading experts and professionals.
Join PBS News Hour's Nick Schifrin and a panel of experts each week analyzing prominent international affairs topics and America's role in a shifting world, breaking down global conflicts, rising tensions, and their implications for U.S. interests.