KETADT3 Installing an overhead storage rack; how to upgrade a 3-way smart switch; how to extend the life of a tank-style water heater by replacing the anode rod. 2026-08-07 Visiting the ruins of an abandoned Spanish fort; Fort McKavett; swimming in the San Saba River; a local bakery run by three teenage sisters. 2026-08-07 Pita bread; a tasting of international yogurts; the science behind proofing dough; shakshuka. 2026-08-07 Chinese, Korean, Indonesian and Japanese techniques shape Nordic ingredients, regenerative farms and Baltic seafood, resulting in cooking that is contemporary yet deeply tied to place. 2026-08-07 Venezuelan cheese-filled corn cakes; dish towels; the importance of a sharp knife; fresh corn chowder. 2026-08-07 Deep dives into cultural phenomena with Peter Barakan, a British broadcaster based in Japan. 2026-08-07 Ice canoeing in the St. Lawrence River; making maple syrup at the Sugar Shack; walking the streets of Petit Champlain; Bonhomme and the history of the Quebec Winter Carnival; Hotel de Glace, a seasonal hotel built out of ice; toboggan run. 2026-08-07 Rome's rise through its art, including its supersized monuments, colorful mosaics and marble Caesars. 2026-08-07 Early oyster history in Terrebonne Parish; sampling charbroiled oysters, fresh shucked oysters with cocktail sauce and combination pan roast, a seafood dressing. 2026-08-07 When feeding a crowd, Teryluz Andreu's mother would make pérnil al caldero: a Puerto Rican staple of juicy slow-cooked pork with shatteringly crisp skin. 2026-08-07 A classic Latin version of arroz con pollo; dry measuring cups; store-bought whipped topping; sour orange pie. 2026-08-07 Fougasse; automatic hand soap dispenser; Provencal vegetable soup. 2026-08-08