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Martha Bakes


Ch. Title Description # Day Date Time Length RPT CC DVS AD MD
10.1 Devil's Food Cake 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. (7 of 13) 107 SA 09/20/14 11:30am 00:26:46 (RPT) × × ST
10.1 Pate A Choux Martha Stewart demystifies pate a choux by demonstrating how easy it is to make. Made with only four ingredients and cooked on the stovetop, it can be used to make cream puffs, eclairs, profiteroles and cheesy gougeres. (8 of 13) 108 SA 09/27/14 11:30am 00:26:46 (RPT) (CC) × ST
10.1 Meringue Martha 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. (9 of 13) 109 SA 10/04/14 11:30am 00:26:46 (RPT) (CC) × ST
10.1 Pate Sucree What most people know as simply "tart dough" is called pate sucree, or "sweet pastry," in professional kitchens. Martha Stewart demonstrates how easy it is to create elegant desserts based on this classic crust, including 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. (10 of 13) 110 SA 10/11/14 11:30am 00:26:46 (RPT) (CC) × ST
10.1 Yeast Dough Whether you're a beginner or a seasoned pro, you'll welcome Martha Stewart's expert tips and tricks for making a tasty and versatile yeast dough. Martha's recipe incorporates both butter and sour cream. 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. (11 of 13) 111 SA 10/18/14 11:30am 00:26:46 (RPT) (CC) × ST
10.1 Biscuits and Scones 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. 112 SA 10/25/14 11:30am 00:26:46 (RPT) × × ST
36.1 Puff Pastry Martha shows how to make delicate, buttery puff pastry in your own kitchen. She creates the layers upon layers of buttery pastry, and then shows how to use it in a variety of sweet and savory treats, including the iconic French napoleon. (5 of 13) 105 SU 09/07/14 09:00am 00:26:46 (RPT) × × ST
36.1 Angel Food Cake 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. (6 of 13) 106 SU 09/14/14 09:00am 00:26:46 (RPT) × × ST
36.1 Devil's Food Cake 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. (7 of 13) 107 SU 09/21/14 09:00am 00:26:46 (RPT) × × ST
36.1 Pate A Choux Martha Stewart demystifies pate a choux by demonstrating how easy it is to make. Made with only four ingredients and cooked on the stovetop, it can be used to make cream puffs, eclairs, profiteroles and cheesy gougeres. (8 of 13) 108 SU 09/28/14 09:00am 00:26:46 (RPT) × × ST
36.1 Meringue Martha 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. (9 of 13) 109 SU 10/05/14 09:00am 00:26:46 (RPT) × × ST
36.1 Pate Sucree What most people know as simply "tart dough" is called pate sucree, or "sweet pastry," in professional kitchens. Martha Stewart demonstrates how easy it is to create elegant desserts based on this classic crust, including 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. (10 of 13) 110 SU 10/12/14 09:00am 00:26:46 (RPT) × × ST
36.1 Yeast Dough Whether you're a beginner or a seasoned pro, you'll welcome Martha Stewart's expert tips and tricks for making a tasty and versatile yeast dough. Martha's recipe incorporates both butter and sour cream. 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. (11 of 13) 111 SU 10/19/14 09:00am 00:26:46 (RPT) × × ST
36.1 Biscuits and Scones 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. 112 SU 10/26/14 09:00am 00:26:46 (RPT) × × ST
36.2 Devil's Food Cake 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. (7 of 13) 107 SA 09/20/14 11:30am 00:26:46 (RPT) × × ST
36.2 Pate A Choux Martha Stewart demystifies pate a choux by demonstrating how easy it is to make. Made with only four ingredients and cooked on the stovetop, it can be used to make cream puffs, eclairs, profiteroles and cheesy gougeres. (8 of 13) 108 SA 09/27/14 11:30am 00:26:46 (RPT) (CC) × ST
36.2 Meringue Martha 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. (9 of 13) 109 SA 10/04/14 11:30am 00:26:46 (RPT) (CC) × ST
36.2 Pate Sucree What most people know as simply "tart dough" is called pate sucree, or "sweet pastry," in professional kitchens. Martha Stewart demonstrates how easy it is to create elegant desserts based on this classic crust, including 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. (10 of 13) 110 SA 10/11/14 11:30am 00:26:46 (RPT) (CC) × ST
36.2 Yeast Dough Whether you're a beginner or a seasoned pro, you'll welcome Martha Stewart's expert tips and tricks for making a tasty and versatile yeast dough. Martha's recipe incorporates both butter and sour cream. 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. (11 of 13) 111 SA 10/18/14 11:30am 00:26:46 (RPT) (CC) × ST
36.2 Biscuits and Scones 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. 112 SA 10/25/14 11:30am 00:26:46 (RPT) × × ST