An Apple a Day

Fall is in the air, and public television's master chefs have caught the bug! Watch Saturday, November 6 beginning at 2 p.m. as Jacques Pépin and Andreas Viestad pay homage to the forbidden fruit, and Ming Tsai puts a tasty twist on a creamy fall dessert.

Jacques Pépin: Fast Food My Way "Apple a Day"

After a difficult day, cooking a healthy and delicious meal for your family shouldn't be a challenge. Luckily for us, culinary king Jacques Pépin doesn't think so, either; his new season features some of his favorite, gourmet-caliber dishes, prepared on the fly. In this episode, Jacques quickly whips up a Shrimp Burger inspired by a similar dish at Dr. Taco in Playa Del Carmen, followed by a great improvisational Bean Puree with Anchovies. The main course consists of Wonton Cannelloni in Tomato Sauce and a seasonal Parsley and Pumpkin Seed Salad. Jacques homage to fall continues with delicious Caramelized Apple Granola Timbales for dessert. 2 p.m.

New Scandinavian Cooking with Andreas Viestad "Where Everything Smells of Apples"

Most world-class chefs won't settle for anything less than the freshest ingredients, but host Andreas Viestad takes his quest for quality and flavor to a whole new level. To shop for this apple-infused menu, the Scandinavian chef begins in the magnificent Hardengerfjorden region in western Norway, a place with perfect apple-growing conditions due to the warmer microclimate surrounding the fjord. He'll use the fruit to create the main dish: Apple Glazed Duck Breast (marinated in apple cider) served with Apple Vegetable Stew. With additional produce in hand, Andreas then heads to Folgefonna, Norway's largest glacier, to get some ice to make the dessert: Apple Ice Cream with Rosemary and Honey. 2:30 p.m.

Simply Ming "Jasmine Caramel Sauce"

Ming Tsai's signature cooking style fuses together American, French and Italian ingredients with his own Asian fare -- a combination that routinely produces delicious results. He follows suit in this new episode, infusing Jasmine tea into a traditional caramel sauce to make an even-more-heavenly concoction that can be added to nearly any dessert. Ming decides on a delicate Toasted Almond Tea Cake, Jasmine Banana Caramel Sauce Ice Cream and Toasted Sesame Nougat Bark for this episode; try one of these, or dip apple slices into warm Jasmine Caramel Sauce for a decadent fall treat. 3 p.m.