Martha Stewart presents a how-to series on baking filmed in her Bedford kitchen in Katonah, New York.
Cookies (#312H) Duration: 26:46 STEREO TVG
Get your day off to a healthy start with a nutritious breakfast cookie. Learn the technique for creating the subtle nutty flavor that makes the brown butter cookies so special and how you can easily transform a simple macaroon with the addition of one or two ingredients. Make graham crackers so good you'll never want to go back to store-bought.
- KQED 9: Wed, Oct 22, 2014 -- 2:00pm
Meringue (#109H) Duration: 26:46 STEREO TVG
Join Martha as she shares the secrets to foolproof meringue, such as using a copper bowl and adding a touch of cream of tartar. Once the basics are mastered, Martha teaches one of her favorites, pavlova with passion fruit, plus an impressive ile flottante and a Huguenot torte.
- KQED Life: Thu, Oct 23, 2014 -- 4:00pm
Pate Brisee (#102H) Duration: 26:46 STEREO TVG
Martha demonstrates how easy it is to make a tender, flaky pate brisee crust - one of the most versatile and essential elements in the baker's arsenal. This crust can be used to make sweet or savory dishes; Martha offers a variety of options, including mile-high apple pie, a sumptuous tomato tart and more.
- KQED 9: Sat, Oct 25, 2014 -- 2:00pm email reminder
Shortbread (#202H) Duration: 26:46 STEREO TVG
You don't have to be Scottish to love shortbread, and this deliciously dense treat is easier to make than you might think. Martha demonstrates how to make shortbread wedges, brown-butter shortbread lemon bars, brown-sugar pecan shortbread cookies, and a pumpkin tart with pressed-in shortbread tart shell - perfect for fall.
Muffins (#313H) Duration: 26:46 STEREO TVG
Kick start your morning with one of these five fantastic muffin recipes: giant bran muffins filled with raisins, citrusy mini orange muffins, moist and delicious healthy morning muffins, plum-filled coffee cake muffins and - the ideal solution to a bumper crop of zucchini - glazed zucchini muffins.
- KQED 9: Wed, Oct 29, 2014 -- 2:00pm email reminder
Pate Sucree (#110H) Duration: 26:46 STEREO TVG
What most people know as simply "tart dough" is called pate sucree, or "sweet pastry," in professional kitchens. Martha demonstrates how easy it is to create elegant desserts based on this classic crust. Learn how to make a traditional lemon mousse damask tart with candied lemon peel, and a contemporary chocolate tart shell layered with homemade caramel and chocolate ganache and finished with a sprinkling of sea salt.
- KQED Life: Thu, Oct 30, 2014 -- 4:00pm email reminder
Cheesecake (#103H) Duration: 26:46 STEREO TVG
Is there anything more indulgent than rich, creamy cheesecake? In this episode, Martha creates a feast of cheesecakes in a range of sizes and flavors, including an Italian ricotta cheesecake and individual cherry cheesecakes, and teaches viewers how to achieve perfect results every time.
- KQED 9: Sat, Nov 1, 2014 -- 2:00pm email reminder
Croissants (#206H) Duration: 26:46 STEREO TVG
A buttery croissant can be the perfect way to start the day, and with Martha's recipes and tips, you'll be able to make them at home. Learn how to make a classic crispy, light, flaky croissant - perfect with jam and butter. Next it's everyone's favorite - pain au chocolat, and then on to mini ham and cheese croissants and pain aux raisins.
Pies (#306H) Duration: 26:46 STEREO TVG
Is there anyone who doesn't love pie? In this episode, Martha shares the secrets to three treasured pies along with some simple techniques. If you've ever struggled with making your own pastry, this is the show for you. Martha starts with a peach crumble pie filled with ripe, juicy peaches. She also makes the classic Southern favorite - key lime pie - with the tart juice of key limes, baked in a graham-cracker crust. Join her as she whips up a rich and decadent coconut cream pie made with toasted coconut and dollops of freshly whipped cream.
- KQED Kids: Tue, Nov 4, 2014 -- 6:00am email reminder
Brioche (#203H) Duration: 26:46 STEREO TVG
Brioche is light, airy and one of Martha's favorite breads. In this episode, she starts by making the brioche dough and then turns it into three wonderful brioche variations - brioche a tete, brioche loaf, and baba au rhum. She also creates Martha's French toast, a breakfast favorite.
- KQED Life: Tue, Nov 4, 2014 -- 4:00pm email reminder
Yellow Cake (#101H) Duration: 26:46 STEREO TVG
A simple recipe for yellow cake becomes the foundation for extraordinary desserts. Martha shares her father's favorite birthday cake, with an orange curd filling and a rich chocolate frosting - and offers tips for creating a bakery-worthy layer cake, such as creating even layers and applying a perfect coat of frosting. From a mouthwatering stone-fruit upside-down cake to a batch of strawberry cupcakes, Martha covers the possibilities for this yellow cake recipe.
- KQED 9: Wed, Nov 5, 2014 -- 2:00pm email reminder
Yeast Dough (#111H) Duration: 26:46 STEREO TVG
Whether you're a beginner or a seasoned pro, you'll welcome Martha's expert tips and tricks for making a tasty and versatile yeast dough. Martha's recipe incorporates both butter and sour cream; in this episode, she uses it to make a variety of breakfast treats, from pecan sticky buns to pull-apart monkey bread that's as much fun to make as it is to eat.
- KQED Life: Thu, Nov 6, 2014 -- 4:00pm email reminder
Pound Cake (#104H) Duration: 26:46 STEREO TVG
Pound cake makes excellent use of the basic building blocks of baking - butter, sugar, eggs and flour - and offers nearly unlimited opportunities for adaptation (incorporating cream cheese or semolina, for example). Martha takes the viewer through variations, starting with the most traditional and finishing with a version inspired by her travels through Asia.
- KQED 9: Sat, Nov 8, 2014 -- 2:00pm email reminder
Cookies (#204H) Duration: 26:46 STEREO TVG
There's nothing like a great cookie. In this episode, Martha makes truly delectable brown sugar chocolate chip cookies - the recipe comes from Martha's daughter, Alexis. Next Martha demonstrates how to make an old-fashioned lemon-sugar cookie, a chewy chocolate ginger-molasses cookie, a sable cookie, and glazed citrus doodles.
Biscuits and Scones (#112H) Duration: 26:46 STEREO TVG
Biscuits and scones are the perfect way to start the day; with Martha's recipes and tips, they're easy to make anytime. Learn how to make buttermilk biscuits, angel biscuits and cream scones. If it looks easy, that's because it is - the key is actually to work the dough as little as possible.
- KQED Life: Thu, Nov 13, 2014 -- 4:00pm email reminder
Custards (#205H) Duration: 26:46 STEREO TVG
Custard has never been so tempting as with Martha's many variations. Join Martha as she shares her recipes for a classic creme brulee, a cherry clafouti, creme caramel - and to top things off, mocha custards.
Muffins and Popovers (#113H) Duration: 26:46 STEREO TVG
Breakfasts and brunches call for homemade muffins or popovers. Martha makes her blueberry muffins two ways, flavored with a little spice or finished with a crumb topping. She then demonstrates how to make airy popovers, equally suited to serving with fresh blueberry preserves or savory creamed spinach.
- KQED Life: Thu, Nov 20, 2014 -- 4:00pm email reminder
Special Breads (#207H) Duration: 26:46 STEREO TVG
Join Martha as she shares her secrets for making three of her all-time favorite breads. First, an Irish soda bread that she serves every St. Patrick's Day, always a hit. Next: an olive and cheese loaf - a no-knead bread that's baked in an enameled cast iron pot. Then a simple and delicious bread called Sally Lunn. And finally, a memorable custard-filled cornbread.
- KQED 9: Sun, Nov 23, 2014 -- 2:00pm email reminder
Coffee Cakes (#201H) Duration: 26:46 STEREO TVG
If you love coffee cakes as much as Martha does - you'll love learning all four of the indispensable recipes featured in this episode. Watch as Martha demonstrates a rhubarb upside-down crumb cake, jam-filled crumb-topped coffee cake muffins, a streusel cake with a confectioners' sugar glaze, and a glazed lemon blueberry coffee cake.
- KQED Life: Thu, Nov 27, 2014 -- 4:00pm email reminder