Chef-author Rick Bayless discusses the cuisine of Mexico and goes on location.
Sat., April 19, 2014
The Kernel of Deliciousness
The many varieties of corn and corn-based meals are explored at the Oaxaca, Mexico, restaurant Itanoni, including tetelas, tostadas and tacos. Also: making wood-fired tamales in a traditional olla; and sweet pumpkin tamales with chocolate.
Sat., April 26, 2014
A tour of the 21 de Noviembre market in Oaxaca, Mexico, includes a look at its role in the lives and meals of locals. Also: spit-roasting a chicken; making a platter of enfrijoladas with chorizo; and making coconut ice.
The third season of the popular period drama about midwives in the East End of London takes viewers to 1959, the eve of the Swinging Sixties. The winds of change are sweeping through the country and the residents of Nonnatus House face some momentous changes of their own.See all broadcast times →
What happens when a homebrewer, a local business and a museum join forces? Historic beer!Watch video →
WETA Channel 26 hit the Washington airwaves on October 2, 1961, when station manager George Baker introduced viewers to WETA's inaugural broadcast, The New Era.Watch first broadcast →