Current A–Z Programs

Program Reminder:

Baking with Julia

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Ch. Title Description # Day Date Time Length RPT CC DVS AD MD
36.1 Gale Gand Pastry chef Gale Gand of Brasserie T at Northfield, IL creates two spectacular desserts: a towering chocolate Napolean and a fettuccine ice cream sandwich. (6 of 13)
WEB LINK
106 MO 09/08/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Norman Love Executive pastry chef Norman Love at Ritz Carlton in Naples, Florida visits Julia and creates chocolate-cinnamon beignets. He demonstrates how to make the beignet pastry from choux paste. Using a pot sticker press, he forms the beignets and then fills them with pastry cream and bananas. (7 of 13)
WEB LINK
107 TU 09/09/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Baking with Julia Bagel maven Lauren Groveman from Larchmont, New York demonstrates how to make bagels. She also prepares vegetable cream chesse, smoked salmon and scallions cream cheese and chopped chicken livers to top her home-made bagels. (8 of 13)
WEB LINK
108 WE 09/10/14 08:59am 00:26:46 (RPT) (CC) × ST
36.1 Mary Bergin, Las Vegas, Nv Mary Bergin worked as head pastry chef at the renowned Spago restaurant in Los Angeles at its inception and is now the head pastry chef of the new Spago in Las Vegas. She prepares bundt cake and chiffon roll. (9 of 13)
WEB LINK
109 TH 09/11/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Steve Sullivan, Berkeley, Ca Master bread-maker Steve Sullivan from the Acme Bakery in Berkeley, CA, visits Julia Child in her kitchen. Sullivan demonstrates how to make various decorative loaves. He creates a couronne, or crown of pearls. This bread uses three different starters. He also bakes baguettes, wheat stalks, and pain fendu. To allow for these decorative breads to expand more readily, Sullivan recommends raising the humidity of the oven by pouring water in pans underneath the baking breads.
WEB LINK
110 FR 09/12/14 09:00am 00:24:48 (RPT) (CC) × ST
36.1 Nancy Silverton, Los Angeles, Ca Nancy Silverton, owner of La Brea Bakery in Los Angeles, CA, visits Julia Child in her kitchen. Silverton demonstrates how to create a basic brioche dough. Silverton shows how versatile brioche dough can be--creating everything from a main course to the desert. This dough is used to make two different bakery goods: savory brioche pockets and pecan sticky buns.
WEB LINK
111 MO 09/15/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Nick Malgieri, New York, Ny Author and master teacher at Peter Kump's New York City Cooking School, Peter Malgieri bakes an assortment of fancy cookies, including his cornmeal-currant biscotti. He demonstrates the two ways to work the biscotti dough to form zaleti (diamond shape cookies.) He makes amaretti or Italian almond macaroons and creates flat, waffle-like cookies named pizelles or little pizzas becaues of their round, flat shape.
WEB LINK
112 TU 09/16/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Esther McManus, Philadelphia, Pa California baking teacher, Flo Braker demonstrates the classic French technique for creating Ladyfingers Genoise, the batter of which is used as the base for a variety of miniature decorative cakes. Final program of the season.
WEB LINK
113 WE 09/17/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Esther McManus Esther McManus, chef, baker, instructor and consultant, prepares almond croissants, plain croissants, chocolate croissants, pate filled croissants and basteeya.
WEB LINK
201 TH 09/18/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Author Beatrice Ojakangas Julia welcomes Beatrice Ojakangas, a Scandinavian Cookbook author from Duluth, Minnesota into her kitchen, where Beatrice demonstrates how to make a series of real Danish pastries. She shows her how to make the flaky dough, the apricot, prune and cream fillings that go inside and the sugar glaze that goes on the outside. Beatrice ends by showing Julia how to manupulate the dough into a Danish Braid.
WEB LINK
202 FR 09/19/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Bakers Jeffrey Alford and Naomi Duguid Bakers Jeffrey Alford and Naomi Duguid show Julia several methods for creating pita or flat breads, and the toppings that go with them. Jeffrey makes a wheat flour dough pita bread in the oven and in a skillet, and Naomi prepares a Eastern Mediterranean Lamb and tomato bread, using the unusual spices of cinnamon and allspice.
WEB LINK
203 MO 09/22/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Danielle Forestier, Instructor/Baking Consultant Master baker Danielle Forestier shows Julia how to make the classic French baguette. Using the traditional yet simple recipe of flour, water, salt and yeast and terra cotta baking tiles, Danielle demonstrates how this traditional French bread can be made at home.
WEB LINK
204 TU 09/23/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Markus Farbinger, Culinary Institute of America Chef Julia Child observes, as pastry chef and master teacher Markus Farbinger creates a classic Viennese Pastry flavored with an espresso batter and layered with merengue. He also demonstrates how to make a decorative yet edible garnish of baskets made out of caramel, which are then filled with fruit.
WEB LINK
205 WE 09/24/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Charlotte Akoto, Old Williamsburg Company Julia Child observes pastry chef Charlotte Akoto as she creates three different desserts: merengue sandwiches with chocolate cream center, chocolate merengues with a caramel cream filling, and a merengue Napoleon with whipped cream and fresh fruit . (6 of 13)
WEB LINK
206 TH 09/25/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Marion Cunningham, Cookbook Author/Columnist Cooking teacher and author of "The New Fanny Farmer Cookbook" Marion Cunningham shows how to make a series of easy and delicious quickbreads, an American bakery staple. She makes moist buttermilk crumb muffins from a hundred year-old recipe; scones, half done in the traditional shape, half made in a roll-up style, served with butter, whipped cream and raspberries; an easy- to-make Irish soda bread; and, fluffy popovers served with a drizzling of honey. (7 of 13)
WEB LINK
207 FR 09/26/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Johanne Killeen, Al Forno, Rhode Island Chef Julia Child observes pastry chef Johanna Killeen as she makes "baby cakes," miniature cakes made from of the same basic batter, but varied with different flavoring ingredients.
WEB LINK
208 MO 09/29/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Leslie Mackie, Seattle, Washington Chef Julia Child observes as pastry chef and owner of Seattle's Macrina Bakery, Leslie Mackie bakes an assortment of tarts and pies. (9 of 13)
WEB LINK
209 TU 09/30/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 David Ogonowski, Charlestown, Massachusetts Julia Child observes as chef David Ogonowski makes a triple chocolate truffle treat. He demonstrates how to make the dough for the chocolate tart shell and the filling, which consists of a custard flavored with bits of chopped white and dark chocolate and biscotti. Ogonowski also shows Julia how to make a garnish for the plate the dessert will be served on, including a wafer-thin chocolate cookie topped with homemade espresso parfait, creating a complex dessert of contrasting smooth and crisp textures, and warm and cool temperatures.
WEB LINK
210 WE 10/01/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Joe Ortiz, Capitola, California Joe Ortiz, a baker from Gayle's Bakery & Rosticceria in Capitola, California, shows chef Julia Child how to make crusty sourdough bread loaves in several decorative shapes. First, he makes homemade yeast, pulling bacteria wild and yeast out of the air with a mixture of flour, milk, water, and cumin. Adding more flour, he crafts a dough which he shapes into a loaf garnished with a sheaf of wheat, and mini-loaves shaped like a star and a cluster of grapes.
WEB LINK
211 TH 10/02/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 David Blom, North Miami, Florida David Blom, pastry chef at Chef Allen's Restaurant in North Miami, shows Julia Child how to bake traditional Polish cakes known as babas and savarin. He uses a single recipe to create the spongy dough, which is baked and sweetened further by soaking in a sugar syrup. He then flavors them with a variety of liqueurs, including rum, kirsch, and champagne. The cakes are garnished with fresh fruits, whipped cream, and a homemade custard flavored with vanilla bean.
WEB LINK
212 FR 10/03/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Norman Love, South Florida Norman Love, executive pastry chef at the Ritz-Carlton in Naples, Florida shows chef Julia Child how to make savory puffs and eclairs. The dough is flavored with cucumber and red onion juice, and is one of the only pastries that is cooked twice: once in a saucepan, and again in the oven. The puffs are filled with a salmon mousse, while the eclairs are split and filled with a mascarpone cheese and vegetable medley.
WEB LINK
213 MO 10/06/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Martha Stewart, Pt. 1 Martha Stewart, magazine editor, star of her own television show and author of the popular "Weddings" book, joins Julia to bake one grand and gloriuos three-tiered wedding cake.
WEB LINK
301 TU 10/07/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Martha Stewart, Pt 2 Martha Stewart shows how to assemble the wedding cake: first she makes the dacquoise and fits it into each layer; next, she crumb-coats and ices the cake, constructs the support system for the three tiers and decorates the entire cake with the marzipan fruits.
WEB LINK
302 WE 10/08/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Nancy Silverton Chef Julia Child observes Nancy Silverton, owner of La Brea Bakery in Los Angeles, as she bakes a fresh creme fraiche custard brioche tarte with fresh fruit poached white wine sauce. (3 of 13)
WEB LINK
303 TH 10/09/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Michel Richard Julia Child observes as California master chefs Michel Richard and Alice Medrich work their magic with puff pastry and biscotti. (4 of 13)
WEB LINK
304 FR 10/10/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Lauren Groveman Lauren Groveman, New York cooking teacher and cookbook author, demonstrates how easy it is to make European ethnic specialties like rich brown pumpernickel loaves and crunchy matzos. (5 of 13)
WEB LINK
305 MO 10/13/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Joanne Killeen Johanne Killeen, chef and co-owner of Al Forno Restaurant in Providence, Rhode Island, bakes two American classics: gingerbread baby cake and Johnnycake cobblers.
WEB LINK
306 TU 10/14/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Marcel Desaulniers Marcel Desaulniers, chef and owner of the Trellis Restaurant in historic Williamsburg, Virginia, as well as the author and host of the television show "Death by Chocolate," teases the palate with oven-roasted plum cakes with chocolate sauce and chocolate-mint nightcaps. (7 of 13)
WEB LINK
307 WE 10/15/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Nick Malgieri Nick Malgieri, master teacher at Peter Kump's New York Cooking School and author of several award-winning books on baking, demonstrates authentic Sicilian specialities like savory pizza rustica and fig-filled treats called "X" cookies.
WEB LINK
308 TH 10/16/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Mary Bergin Mary Bergin of Las Vegas and head pastry chef for Wolfgang Puck' s Spago Restaurant, demonstrates how to make a vanilla chiffon cake with a twist a full vanilla flavor and a thin, flexible shape, ideal for rolling with chocolate-laced walnut mousse. (9 of 13)
WEB LINK
309 FR 10/17/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Markus Farbinger Master chef at The Culinary Institute of America, NY, Markus Farbinger teaches Julia how to create a special Viennese pastry treat, a poppy seed torte. (10 of 13)
WEB LINK
310 MO 10/20/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Jeffrey Alford and Naomi Duguid/Beatrice Ojakangas Toronto bakers, Jeffrey Alfor and Naomi Duguid, and cookbook author Beatrice Ojakangas visit Julia to make naan and swedish hardtack, types of flat breads.
WEB LINK
311 TU 10/21/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Gail Gand/David Blom Gail Gand, pastry chef and owner of Chicago's Vanilla Bean Bakery creates a " not your usual" lemon meringue pie-for-one. Florida baker David Blom makes cookies: delicately curved tuiles and tasty gingersnaps. (12 of 13)
WEB LINK
312 WE 10/22/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Flo Braker/Leslie Mackie Flo Braker, San Francisco Bay Area baker, author and cooking teacher, turns out two wonderfully crunchy butter galettes, one that's as a sweet treat with fresh berries and whipped cream, and another with tomatoes and savory herbs. Leslie Mackie, owner of Seattle's Macrina Bakery, demonstrates a raspberry-fig crostata. (13 of 13)
WEB LINK
313 TH 10/23/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Alice Medrich Master teacher and chocolatier Alice Medrich from Berkeley, CA visits Julia Child in her kitchen. She creates a chocolate genoise raspberry ruffle cake and provides tips on the best way to melt and shape chocolate.
WEB LINK
102 FR 10/24/14 09:00am 00:26:46 (RPT) (CC) × ST
36.3 Nancy Silverton Chef Julia Child observes Nancy Silverton, owner of La Brea Bakery in Los Angeles, as she bakes a fresh creme fraiche custard brioche tarte with fresh fruit poached white wine sauce. (3 of 13)
WEB LINK
303 TU 09/09/14 06:30pm 00:26:46 (RPT) (CC) × ST
36.3 Michel Richard Julia Child observes as California master chefs Michel Richard and Alice Medrich work their magic with puff pastry and biscotti. (4 of 13)
WEB LINK
304 TH 09/11/14 06:30pm 00:26:46 (RPT) (CC) × ST
36.3 Lauren Groveman Lauren Groveman, New York cooking teacher and cookbook author, demonstrates how easy it is to make European ethnic specialties like rich brown pumpernickel loaves and crunchy matzos. (5 of 13)
WEB LINK
305 TU 09/16/14 06:30pm 00:26:46 (RPT) (CC) × ST
36.3 Joanne Killeen Johanne Killeen, chef and co-owner of Al Forno Restaurant in Providence, Rhode Island, bakes two American classics: gingerbread baby cake and Johnnycake cobblers.
WEB LINK
306 TH 09/18/14 06:30pm 00:26:46 (RPT) (CC) × ST
36.3 Marcel Desaulniers Marcel Desaulniers, chef and owner of the Trellis Restaurant in historic Williamsburg, Virginia, as well as the author and host of the television show "Death by Chocolate," teases the palate with oven-roasted plum cakes with chocolate sauce and chocolate-mint nightcaps. (7 of 13)
WEB LINK
307 TU 09/23/14 06:30pm 00:26:46 (RPT) (CC) × ST
36.3 Nick Malgieri Nick Malgieri, master teacher at Peter Kump's New York Cooking School and author of several award-winning books on baking, demonstrates authentic Sicilian specialities like savory pizza rustica and fig-filled treats called "X" cookies.
WEB LINK
308 TH 09/25/14 06:30pm 00:26:46 (RPT) (CC) × ST
36.3 Mary Bergin Mary Bergin of Las Vegas and head pastry chef for Wolfgang Puck' s Spago Restaurant, demonstrates how to make a vanilla chiffon cake with a twist a full vanilla flavor and a thin, flexible shape, ideal for rolling with chocolate-laced walnut mousse. (9 of 13)
WEB LINK
309 TU 09/30/14 06:30pm 00:26:46 (RPT) (CC) × ST
36.3 Markus Farbinger Master chef at The Culinary Institute of America, NY, Markus Farbinger teaches Julia how to create a special Viennese pastry treat, a poppy seed torte. (10 of 13)
WEB LINK
310 TH 10/02/14 06:30pm 00:26:46 (RPT) (CC) × ST
36.3 Jeffrey Alford and Naomi Duguid/Beatrice Ojakangas Toronto bakers, Jeffrey Alfor and Naomi Duguid, and cookbook author Beatrice Ojakangas visit Julia to make naan and swedish hardtack, types of flat breads.
WEB LINK
311 TU 10/07/14 06:30pm 00:26:46 (RPT) (CC) × ST
36.3 Gail Gand/David Blom Gail Gand, pastry chef and owner of Chicago's Vanilla Bean Bakery creates a " not your usual" lemon meringue pie-for-one. Florida baker David Blom makes cookies: delicately curved tuiles and tasty gingersnaps. (12 of 13)
WEB LINK
312 TH 10/09/14 06:30pm 00:26:46 (RPT) (CC) × ST
36.3 Flo Braker/Leslie Mackie Flo Braker, San Francisco Bay Area baker, author and cooking teacher, turns out two wonderfully crunchy butter galettes, one that's as a sweet treat with fresh berries and whipped cream, and another with tomatoes and savory herbs. Leslie Mackie, owner of Seattle's Macrina Bakery, demonstrates a raspberry-fig crostata. (13 of 13)
WEB LINK
313 TU 10/14/14 06:30pm 00:26:46 (RPT) (CC) × ST
36.3 Craig Kominiak Executive chef Craig Kominiak at Ecce Panis Bakery in New York City visits Julia Child in her kitchen. Kominiak bakes focaccia; tests the elasticity of the dough; and, creates a sandwich with the focaccia he baked. (1 of 13)
WEB LINK
101 TH 10/16/14 06:30pm 00:26:46 - (CC) × ST
36.3 Alice Medrich Master teacher and chocolatier Alice Medrich from Berkeley, CA visits Julia Child in her kitchen. She creates a chocolate genoise raspberry ruffle cake and provides tips on the best way to melt and shape chocolate.
WEB LINK
102 TU 10/21/14 06:30pm 00:26:46 - (CC) × ST
36.3 Michel Richard Master Chef Michel Richard demonstrates the making and baking of puff pastries. He creates a tourte milanese filled with layers of spinach, red bell pepper omelet, ham and cheese. For dessert, he creates sunny-side up apricot pastries. Richard designs the pastry to look like eggs sunny-side up. (3 of 13)
WEB LINK
103 TH 10/23/14 06:30pm 00:26:46 - (CC) × ST
36.3 Lora Brody Bread machine "wizard" Lora Brody of West Newton, Massachusetts demonstrates how to make bread machine buttermilk white bread. Using the same dough, she forms cloverleaf rolls and twisty rolls and breadsticks. Brody creates a salsa quitza made from a dough containing refried beans and flour then topped with cream cheese, salsa, and shredded cheddar cheese. (4 of 13)
WEB LINK
104 TU 10/28/14 06:30pm 00:26:46 - (CC) × ST
36.3 Marcel Desaulniers Chef and author, Marcel Desaulniers of The Trellis in Williamsburg, Va creates a white chocolate pattycake with chocolate tulips. (5 of 13)
WEB LINK
105 TH 10/30/14 06:30pm 00:26:46 - (CC) × ST