WPPT-DT

Grilled flank steak; why cooking some meat to medium makes them more tender; reviewing aluminum foil; chili crisp noodles.

Grilled mussels; celebrating the Texas Shrimp Diva; one-pot shrimp piccata pasta.

Sampling coffee and food from Philadelphia and Naples, Italy.

Mussels and bok choy with a side of tea pilaf; oyster and bacon pad thai; harvesting oysters.

Exploring what a legume is; black chickpeas, mung beans and masoor lentils; making a basic yellow moong dal on the stovetop along with cumin rice and papad -- a lentil and rice wafer.

Following growers, fishers and scientists working in sync with nature, and how diversity, care and innovation can sustain both food systems and the future.

Two Virginia gardens.

J celebrates 100 episodes by reviewing favorite moments and meaningful messages from viewers; ice cream made using dry ice and 100 flower crowns.

Velvety Turkish scrambled eggs with yogurt; recipes for wok-fried eggs and soy sauce eggs; Cantonese-style shrimp omelet on rice.

Sweet potato chickpea gnocchi with Gorgonzola; beet and carrot salad; turbot.

JuJu's fruit smoothie; big brunch enchiladas; black beans from the pot; nopalitos with sautéed corn and guajillo.

A culinary tour showcasing the rich food traditions of New Orleans.

Grilled flank steak; why cooking some meat to medium makes them more tender; reviewing aluminum foil; chili crisp noodles.

Grilled mussels; celebrating the Texas Shrimp Diva; one-pot shrimp piccata pasta.

Sampling coffee and food from Philadelphia and Naples, Italy.

Mussels and bok choy with a side of tea pilaf; oyster and bacon pad thai; harvesting oysters.

Exploring what a legume is; black chickpeas, mung beans and masoor lentils; making a basic yellow moong dal on the stovetop along with cumin rice and papad -- a lentil and rice wafer.

Following growers, fishers and scientists working in sync with nature, and how diversity, care and innovation can sustain both food systems and the future.

Two Virginia gardens.

J celebrates 100 episodes by reviewing favorite moments and meaningful messages from viewers; ice cream made using dry ice and 100 flower crowns.

Velvety Turkish scrambled eggs with yogurt; recipes for wok-fried eggs and soy sauce eggs; Cantonese-style shrimp omelet on rice.

Sweet potato chickpea gnocchi with Gorgonzola; beet and carrot salad; turbot.

JuJu's fruit smoothie; big brunch enchiladas; black beans from the pot; nopalitos with sautéed corn and guajillo.

A culinary tour showcasing the rich food traditions of New Orleans.

Grilled flank steak; why cooking some meat to medium makes them more tender; reviewing aluminum foil; chili crisp noodles.

Grilled mussels; celebrating the Texas Shrimp Diva; one-pot shrimp piccata pasta.

Sampling coffee and food from Philadelphia and Naples, Italy.

Mussels and bok choy with a side of tea pilaf; oyster and bacon pad thai; harvesting oysters.

Exploring what a legume is; black chickpeas, mung beans and masoor lentils; making a basic yellow moong dal on the stovetop along with cumin rice and papad -- a lentil and rice wafer.

Following growers, fishers and scientists working in sync with nature, and how diversity, care and innovation can sustain both food systems and the future.

Rick Steves talks about the value of travel.

Germany's port city of Hamburg, post-World War II; historic sites of Martin Luther and the Reformation, including Erfurt, Wittenberg and Wartburg Castle; Würzburg in Franconia.

Baroness Oona King and Dame Jenni Murray go head-to-head around London; Baroness Oona visits a band of female pioneers and Dame Jenni learns the story behind an organization that transformed animal welfare.

The growth of vegetable-forward entrepreneurs Woldy Kusina, Allwell Greens and Cadence.

Transforming a treehouse into a floral wonderland.

Local farmers resist the onslaught of megafarms through traditional agricultural practices.

The natural habitat of River Fork Ranch; Bently Heritage Estate Distillery in Minden; kayaking and trail building at the Walker River State Recreation Area.

Rick Steves cruises the Seine, visits Sainte-Chapelle and takes a vibrant tour through Paris; the Louvre Museum; Palaces of Versailles; climbing the Eiffel Tower.

Samantha explores the ruins of a Roman amphitheater; learns about the "future wine" movement; tastes hot chocolate at Kunder Chocolateria; and visits the fairy-tale town of Rothenburg.

Equipped with only the most basic supplies, Les Stroud braves marauding polar bears and a severe climate.

Rick Steves talks about the value of travel.

Germany's port city of Hamburg, post-World War II; historic sites of Martin Luther and the Reformation, including Erfurt, Wittenberg and Wartburg Castle; Würzburg in Franconia.