Martha Stewart presents a how-to series on baking filmed in her Bedford kitchen in Katonah, New York.
Tuiles (#208H) Duration: 26:46 STEREO TVG
Tuile is a French word for tiles, and when these paper-thin cookies are presented in rows, they're meant to look like the curved tiles on rooftops. Learn how to make five variations, beginning with the basic tuile batter. Martha then demonstrates lacy nut cookies, brandy snap cups, the ubiquitous fortune cookie, and chocolate tuile ice cream cones.
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.
Basic Breads (#209H) Duration: 26:46 STEREO TVG
Whether you are a beginner or seasoned pro, you'll welcome Martha's expert tips and tricks for making basic breads at home. In this episode, she shares a variety of options, including white, multigrain, rye, and Parker House rolls.
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: Sat, Dec 14, 2013 -- 2:00pm email reminder
Focaccia and Pizza (#210H) Duration: 26:46 STEREO TVG
Everyone loves pizza, and making it at home can be easy and fun. In this episode, Martha teaches you how to make a wonderfully crisp and delicious oven-dried heirloom tomato pizza, a delectable grape focaccia, a perfectly thin tarte flambee, and a three-cheese gluten-free calzone using pizza dough.
Cakes (#211H) Duration: 26:46 STEREO TVG
Follow along as Martha shares her expertise on how to make three lovely celebration cakes, including a four-layer genoise cake with passion fruit buttercream, an orange-almond cake with Italian meringue buttercream piping, and an unforgettable chocolate-rum roulade.
- KQED Life: Thu, Dec 19, 2013 -- 4:00pm email reminder
Tarts and Tartlets (#212H) Duration: 26:46 STEREO TVG
Have you ever made a tart at home? Join Martha as she shares her secrets for making this simple and delicious dessert in four variations. First, she demonstrates an apple tart tatin - an upside down caramelized apple tart - with a pate brisee crust. She then shows you how to make a chewy chess tart with a cookie crust, lemon meringue tartlets, and mini rhubarb and raspberry galettes.
Souffles (#213H) Duration: 26:46 STEREO TVG
Never thought you could master making a souffle? Well think again. In this episode, Martha demystifies the art of the souffle with some of her favorite variations, including a spectacular savory cheese souffle, caramel souffle, chocolate souffle, lemon souffle and finally - iced lemon mousse.
- KQED Life: Thu, Dec 26, 2013 -- 4:00pm email reminder
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.
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.
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.
Puff Pastry (#105H) Duration: 26:46 STEREO TVG
With Martha as your guide (and a little elbow grease), learn to make delicate, buttery puff pastry in your own kitchen. Martha demonstrates how to create the layers upon layers of buttery pastry, and then how to use it in a variety of sweet and savory treats, including the iconic French napoleon.
Angel Food Cake (#106H) Duration: 26:46 STEREO TVG
Follow along as Martha shares her tips and tricks for making light-as-air angel food cake, then learn how to vary the flavors with a few simple additions. Martha bakes a classic version, a coconut variation with Swiss meringue and mini brown-sugar cakes. As a bonus, she shares a recipe for espresso ice cream to serve alongside.
- KQED Life: Thu, Jan 16, 2014 -- 4:00pm email reminder
Devil's Food Cake (#107H) Duration: 26:46 STEREO TVG
Devil's food cake has never been so tempting as it is with Martha's sinfully good adaptations. Learn to make "hi-hat" cupcakes - topped with a fluffy meringue frosting - irresistible fudgy brownies and more, all featuring the rich flavor of deep, dark chocolate.
Pate A Choux (#108H) Duration: 26:46 STEREO TVG
Martha demystifies pate a choux by demonstrating how easy it is to make. Though it may seem intimidating, it's made with only four ingredients and cooked on the stovetop. Once mastered, it can be used to make cream puffs, eclairs, profiteroles and cheesy gougeres.
- KQED Life: Thu, Jan 23, 2014 -- 4:00pm 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.
- KQED Life: Fri, Jan 24, 2014 -- 4:00pm email reminder
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: Tue, Jan 28, 2014 -- 4:00pm 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, Jan 30, 2014 -- 4:00pm email reminder