Andrea Mora

Do the values of these late 19th C. Wilhelm Schimmel carvings fly in the current market? Find out with this sneak peek of "Vintage Phoenix 2025, Hour 1" premiering Mon, Oct 13 at 8/7C PM on ‪@PBS‬ , the KPBS+ app, and YouTube!

California has the most service members of any state, with about 213,000 active duty military and reserve, according to federal data. More than half of those – 117,000 service members – are based in San Diego County, along with 34,000 civilian military employees, who “would be forced to work without pay during a shutdown,” three local Congress members stated.

Premieres Saturday, Oct. 11, 2025 at 2 p.m. on KPBS TV / KPBS+. Test cook Vallery Lomas makes host Bridget Lancaster a savory Turkey Sausage Lasagna. Tasting expert Jack Bishop talks all about sugar. And test cook Antoinette Johnson makes a refreshing Chocolate Sorbet for host Julia Collin Davison.

Roberts plays a Yale professor whose life unravels after one of her colleagues is accused of sexually assaulting a student. After the Hunt is an academic potboiler that muddles its central issue.

Saturday, Oct. 11, 2025 at 1:30 pm. on KPBS TV / KPBS+. It's pizza night at Milk Street! Christopher solves the problem of tough dough. We figure out how to get a crisp-bottomed pizza using only a sheet pan with a recipe for Arrabbiata Slab Pizza. Plus, we share a French spin on pizza, Tarte Flambee, and show you how to turn your home kitchen into a pizzeria.

This “Easy-Stretch” dough solves the problem of a hard-to-work with dough, which can lead to overworking it and resulting in a tough, dense crust. A couple things are going on here: as he says in the video, he took inspiration from flatbreads and added yogurt and olive oil for stretchiness, flavor, and chew. Secondly, this recipe incorporates a lesson we learned years ago from the world’s best focaccia, which our editorial director J.M. Hirsch learned from Panificio Fiore in Bari, Italy. Their dough was so wet that it was basically pourable, oozing from buckets before cut and shaped. The result was a chewy, open, airy crumb that made us high-hydration converts. The reason for this is that wetness weakens the gluten, which means weaker structure. This allows steam to tear through the gluten and produce bigger bubbles in the crust.