A culinary class that explains the building blocks of recipes and demonstrates cooking methods, including roasting, poaching, braising and blanching.
Sat., April 25, 2015
Making sauces, including béarnaise sauce; Kansas City barbecue sauce; tartar sauce; and cocktail sauce. Also: salsa verde, which goes well with grilled meats, poultry, seafood and vegetables.
Sat., May 2, 2015
Pork dishes are demonstrated. Included: porchetta; glazed ham; and pork tenderloin with plums.
Sat., May 9, 2015
Three onion dishes that use different cooking techniques: French onion soup, balsamic-glazed pearl onions and fried onion rings.
The longest-running news and public affairs program on public television, Washington Week has been a broadcast journalism mainstay for more than four decades.Learn more →
Historian Garrett Peck discusses the history of brewing in the nation's capital. D.C.'s beer heritage dates back to 1770 and claims some very innovative brewers.Watch now →
Enjoy this step through time charting WETA's history from its founding in the 1950s as an educational television station, the addition of a public radio station, and evolution into a major national producer for PBS.See timeline →