Current A–Z Programs

Program Reminder:

Martha Bakes


Ch. Title Description # Day Date Time Length RPT CC DVS AD MD
10.1 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 SA 08/23/14 11:30am 00:26:46 (RPT) (CC) × ST
10.1 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 SA 08/30/14 11:30am 00:26:46 (RPT) (CC) × ST
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
36.1 Pate Brisee 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. She offers a variety of options, including mile-high apple pie, a sumptuous tomato tart and more. (2 of 13) 102 SU 08/17/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Cheesecake Martha creates a feast of cheesecakes in a range of sizes and flavors, including an Italian ricotta cheesecake and individual cherry cheesecakes. She shows how to achieve perfect results every time. (3 of 13) 103 SU 08/24/14 09:00am 00:26:46 (RPT) (CC) × ST
36.1 Pound Cake Pound cake makes excellent use of the basic building blocks of baking--butter, sugar, eggs and flour--and offers nearly unlimited opportunities for adaptation. Martha highlights variations, starting with the most traditional and finishing with a version inspired by her travels through Asia. (4 of 13) 104 SU 08/31/14 09:00am 00:26:46 (RPT) (CC) × 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
36.2 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 SA 08/23/14 11:30am 00:26:46 (RPT) (CC) × ST
36.2 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 SA 08/30/14 11:30am 00:26:46 (RPT) (CC) × 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