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Martha Bakes Previous Broadcasts

Seeded (Episode #806H)

KQED 9: Sun, Dec 31, 2017 -- 2:00 PM

Known for their satisfying crunch and distinctive, nutty flavor, seeds create culinary magic in a wide variety of baked goods. Today Martha highlights the virtues of seeds by incorporating them in three fantastic recipes including seeded whole-wheat English muffins, a heavenly seeded Saratoga torte, and light and crispy whole-grain seeded wafer crackers for the quintessential cocktail party tray. Recipes so delicious you'll want to make them again and again.

South Atlantic (Episode #709H)

KQED Plus: Sun, Dec 31, 2017 -- 8:00 AM

Entertaining in the South Atlantic wouldn't be complete without dessert. Martha prepares Virginia peanut pie, a cross between a peanut butter cookie and peanut brittle; Lady Baltimore cake, a birthday favorite; and ever-popular strawberry shortcake.

Northwest (Episode #704H)

KQED 9: Sat, Dec 30, 2017 -- 2:00 PM

The Northwest is known for their world-class produce. Join Martha as she celebrates the best of the season with an unforgettable flaky biscuit-topped blackberry cobbler, outstanding chewy fig bars, and a moist and chocolaty Idaho potato cake. Plus, the most delectable hazelnut cookies, made with just five ingredients. All guaranteed to garner rave reviews!

Rethinking Cake (Episode #812H)

KQED 9: Thu, Dec 28, 2017 -- 7:00 PM

Through experimentation with a new repertoire of ingredients, Martha transforms three vintage cake recipes with healthful updates: a classic roulade made with oat flour and fresh berry cream, a light, earthy and gluten free chocolate buckwheat torte, and zucchini almond cake topped with a swirl of cream cheese frosting. Cakes fit for any celebration!

Repeat Broadcasts:

  • KQED 9: Fri, Dec 29, 2017 -- 1:00 AM

Coffee Shop Favorites (Episode #802H)

KQED Plus: Tue, Dec 26, 2017 -- 2:30 PM

Today on Martha Bakes, learn how to make three coffee shop favorites even better at home using more healthful ingredients: scrumptious apple cider doughnut cake made wholesome with whole-wheat flour and applesauce, tender maple-glazed pumpkin spelt scones, and dunk-worthy seeded graham biscotti. All guaranteed to garner rave reviews from coffee shop regulars!

Flour Power (Episode #805H)

KQED 9: Sun, Dec 24, 2017 -- 2:00 PM

Flour is the foundation of a multitude of baked goods and there are many options to choose from beyond the ever-popular white variety. On today's show, Martha incorporates these unique flours into three fantastic recipes: custardy herb quiche with a malty rye crust, blueberry coffee cake with a crunchy muesli topping, and a speedy seeded savory quick bread. Explore the power of flour!

Pennsylvania Dutch (Episode #708H)

KQED Plus: Sun, Dec 24, 2017 -- 8:00 AM

The Pennsylvania Dutch community is known for its cakes, pies, and pastries. In this lesson, four recipes showcasing their rich culinary heritage: citrusy Montgomery pie, irresistible cream cheese-filled pumpkin whoopie pies, and the most tender apple dumplings. And for all you chocolate lovers, chocolate whoopee pies with vanilla buttercream. Recipes that are sure to become family favorites!

Breads & Rolls (Episode #811H)

KQED 9: Thu, Dec 21, 2017 -- 7:00 PM

On today's show, Martha demonstrates how to transform everyone's favorite time-tested bread recipes using alternative flours: honey-wheat Parker House rolls-a more wholesome bread-basket classic, better than store-bought whole-wheat pita bread, and bakery-quality molasses-oat bread. Amaze your family and friends with homemade, professional-looking breads and rolls.

Repeat Broadcasts:

  • KQED 9: Fri, Dec 22, 2017 -- 1:00 AM

Updated Classics (Episode #801H)

KQED Plus: Tue, Dec 19, 2017 -- 2:30 PM

Sometimes it's hard to believe you can actually improve upon your favorite desserts but Martha proves you can. On today's show, Martha teaches us how to replace the usual ingredients with more wholesome substitutes in three updated classics: luscious rhubarb and raspberry rye crisps, as trendy as they are delicious, flaky buttermilk barley biscuits, and a lofty spelt layer cake lightened with whipped cream and berries. Recipes that are sure to become family favorites!

Alternative Crusts (Episode #804H)

KQED 9: Sun, Dec 17, 2017 -- 2:00 PM

Attention all pie and tart bakers-this show is for you. Join Martha as she shares nutritious and healthier crust alternatives using a new repertoire of grains, flours and sweeteners in four remarkable recipes: a show-stopping free-form plum galette with a crunchy cornmeal crust, a decadent and dairy-free chocolate-coconut pie, and an incredibly delicious savory whole-wheat, olive oil crusted mushroom tart made with tahini. Something delicious for everyone!

Naturally Gluten-Free (Episode #810H)

KQED 9: Thu, Dec 14, 2017 -- 7:00 PM

Some of the best gluten-free desserts can likely be made with what you already have in your pantry. Join Martha in her kitchen as she creates three enticing desserts that just happen to be naturally gluten-free: an Italian-inspired lemon-cornmeal cake, spiced pumpkin pie with an ingenious crisp rice crust, and a richly decadent flourless chocolate-walnut tort. All naturally gluten-free and delicious!

Repeat Broadcasts:

  • KQED 9: Fri, Dec 15, 2017 -- 1:00 AM

Coffee Shop Favorites (Episode #802H)

KQED Life: Thu, Dec 14, 2017 -- 4:00 PM

Today on Martha Bakes, learn how to make three coffee shop favorites even better at home using more healthful ingredients: scrumptious apple cider doughnut cake made wholesome with whole-wheat flour and applesauce, tender maple-glazed pumpkin spelt scones, and dunk-worthy seeded graham biscotti. All guaranteed to garner rave reviews from coffee shop regulars!

Yeasted Breakfast Favorites (Episode #807H)

KQED Plus: Wed, Dec 13, 2017 -- 8:00 AM

Yeast is the magic ingredient in many breakfast favorites. Today, Martha shares culinary tricks of the trade in three breakfast favorites: mouthwatering hazelnut hot-cross buns studded with dried cherries, a honeyed whole-wheat bread perfect for the novice baker, and gooey, pull-apart whole-wheat monkey bread. Breakfast reinvented with a healthful twist!

Pastry Cream (Episode #611H)

KQED Life: Tue, Dec 12, 2017 -- 4:00 PM

Martha prepares one-pot pastry cream for three desserts: cherry tart with cherry spiked pastry cream, coffee pastry cream-filled cream puffs with chocolate glaze, and a favorite Polish dessert featuring cream mousseline between puff pastry.

Seeded (Episode #806H)

KQED Plus: Tue, Dec 12, 2017 -- 8:00 AM

Known for their satisfying crunch and distinctive, nutty flavor, seeds create culinary magic in a wide variety of baked goods. Today Martha highlights the virtues of seeds by incorporating them in three fantastic recipes including seeded whole-wheat English muffins, a heavenly seeded Saratoga torte, and light and crispy whole-grain seeded wafer crackers for the quintessential cocktail party tray. Recipes so delicious you'll want to make them again and again.

Flour Power (Episode #805H)

KQED Plus: Mon, Dec 11, 2017 -- 8:00 AM

Flour is the foundation of a multitude of baked goods and there are many options to choose from beyond the ever-popular white variety. On today's show, Martha incorporates these unique flours into three fantastic recipes: custardy herb quiche with a malty rye crust, blueberry coffee cake with a crunchy muesli topping, and a speedy seeded savory quick bread. Explore the power of flour!

Layered Yeast Dough (Episode #610H)

KQED Life: Sun, Dec 10, 2017 -- 5:30 PM

Many favorite French bakery staples are made with layered yeast dough that relies on a technique called lamination. Join Martha as she shares tips for three classics: kouign-amann; unforgettable sugar and spiced cinnamon-sugar knots; and snails.

For The Cookie Jar (Episode #803H)

KQED 9: Sun, Dec 10, 2017 -- 2:00 PM

Since you can never have enough cookies in your cookie jar, Martha updates three favorites with more wholesome pantry ingredients: sinfully good pecan, oat, and dark chocolate chunk cookies, chewy molasses crinkles made extra flavorful with quinoa flour, and slice-and-bake buckwheat-espresso cookies for a grown-up treat. Your cookie jar will never stay full for long!

Updated Classics (Episode #801H)

KQED Life: Fri, Dec 8, 2017 -- 4:00 PM

Sometimes it's hard to believe you can actually improve upon your favorite desserts but Martha proves you can. On today's show, Martha teaches us how to replace the usual ingredients with more wholesome substitutes in three updated classics: luscious rhubarb and raspberry rye crisps, as trendy as they are delicious, flaky buttermilk barley biscuits, and a lofty spelt layer cake lightened with whipped cream and berries. Recipes that are sure to become family favorites!

Bakery-Style Cookies (Episode #809H)

KQED 9: Thu, Dec 7, 2017 -- 7:00 PM

Learn how to make bakery style cookies in your own kitchen using better for you, delicious ingredients. Next on Martha Bakes, four fantastic cookies each featuring a wholesome update: indulgent farro chocolate chunk cookies, spelt-nut crescents loaded with toasted nuts, irresistible whole wheat almond-butter sandwich cookies, and wholesome but fabulous granola cookies. Bakery worthy homemade healthful treats your family will adore!

Repeat Broadcasts:

  • KQED 9: Fri, Dec 8, 2017 -- 1:00 AM

Great Lakes (Episode #713H)

KQED Life: Thu, Dec 7, 2017 -- 4:00 PM

Today on Martha Bakes! Join Martha as she makes four mouthwatering regional favorites from the Great Lakes-Belgian rice pie, an unforgettable blitz torte with decadent layers of cake and crispy meringue, and Indiana sugar cream pie, otherwise known as "Hoosier pie." And for a savory twist, a quick bread made with cheddar from America's dairyland.

Alternative Crusts (Episode #804H)

KQED Plus: Wed, Dec 6, 2017 -- 8:00 AM

Attention all pie and tart bakers-this show is for you. Join Martha as she shares nutritious and healthier crust alternatives using a new repertoire of grains, flours and sweeteners in four remarkable recipes: a show-stopping free-form plum galette with a crunchy cornmeal crust, a decadent and dairy-free chocolate-coconut pie, and an incredibly delicious savory whole-wheat, olive oil crusted mushroom tart made with tahini. Something delicious for everyone!

Layered Yeast Dough (Episode #610H)

KQED Life: Tue, Dec 5, 2017 -- 4:00 PM

Many favorite French bakery staples are made with layered yeast dough that relies on a technique called lamination. Join Martha as she shares tips for three classics: kouign-amann; unforgettable sugar and spiced cinnamon-sugar knots; and snails.

For The Cookie Jar (Episode #803H)

KQED Plus: Tue, Dec 5, 2017 -- 8:00 AM

Since you can never have enough cookies in your cookie jar, Martha updates three favorites with more wholesome pantry ingredients: sinfully good pecan, oat, and dark chocolate chunk cookies, chewy molasses crinkles made extra flavorful with quinoa flour, and slice-and-bake buckwheat-espresso cookies for a grown-up treat. Your cookie jar will never stay full for long!

Coffee Shop Favorites (Episode #802H)

KQED Plus: Mon, Dec 4, 2017 -- 8:00 AM

Today on Martha Bakes, learn how to make three coffee shop favorites even better at home using more healthful ingredients: scrumptious apple cider doughnut cake made wholesome with whole-wheat flour and applesauce, tender maple-glazed pumpkin spelt scones, and dunk-worthy seeded graham biscotti. All guaranteed to garner rave reviews from coffee shop regulars!

South (Episode #712H)

KQED Life: Fri, Dec 1, 2017 -- 4:00 PM

Some of Martha's all-time favorite desserts hail from the South. Join Martha in the kitchen as she shares three show-stopping regional desserts-tangy buttermilk pie, decadent bourbon bread pudding with a boozy bourbon glaze, and a delectable carrot cake with a heavenly orange cream cheese frosting. Plus, learn how to transform carrots into brilliantly colored finishing touches for your next carrot cake.

Better (For You) Bake Sale (Episode #808H)

KQED 9: Fri, Dec 1, 2017 -- 1:00 AM

Imagine a better-for-you bake sale chockfull of alluring treats. On today's show, four recipes packed with wholesome ingredients that will satisfy parents and kids alike: lemon-yogurt cupcakes with fresh raspberry frosting, lip-smacking whole-wheat sticky buns and zesty orange-barley pound cake you can sell by the slice or by the loaf all sure-fire hits at your next bake sale.

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