Season 3

1997-07-10 · 25m

Martha Stewart joins Julia to bake a three-tiered wedding cake. She prepares the batter, bakes each layer in graduated diamond-shaped cake forms, and makes and chills enough vanilla-rum buttercream to ice the entire cake.

1997-07-10 · 25m

Martha Stewart completes the wedding cake by assembling the individual cakes that serve as building blocks. The "mortar" between layers is a baked crunchy almond and egg white wafer spread with apricot jam. Then she decorates with icing and candy fruit garnish.

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Nancy Silverton, owner of La Brea Bakery in Los Angeles, bakes a crème fraîche brioche torte with fresh fruit poached in white wine.

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Master chef Michel Richard, owner of Los Angeles' renowned Citrus restaurant, works his magic with puff pastry, making mini-pizzas and then deep-fried parmesan cheese twists. Master teacher Alice Medrich bakes vanilla hazelnut biscotti.

1997-11-01 · 26m

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.

1997-11-08 · 26m

Johanne Killeen, chef and co-owner of Al Forno Restaurant in Providence, RI, bakes two American classics: gingerbread baby cake and Johnnycake cobblers.

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Marcel Desaulniers, chef and owner of the Trellis Restaurant in historic Williamsburg, VA and author of Death by Chocolate, covers oven-roasted plum cakes with chocolate sauce and makes chocolate-mint nightcaps.

1997-11-22 · 26m

Nick Malgieri, author of several award-winning books on baking, demonstrates authentic Sicilian specialities like savory pizza rustica and fig-filled treats called "X" cookies.

1997-11-29 · 26m

Mary Bergin, of Las Vegas, NV, 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.

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Markus Farbinger, master teacher at the Culinary Institute of America in Hyde Park, NY, bakes a warm poppyseed torte with poached apricots.

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Jeffrey Alford and Naomi Duguid, a husband-and-wife baking team from Toronto, demonstrate two different kinds of naan, an Indian flatbread. Minnesota cookbook author Beatrice Ojakangas makes a Scandinavian flatbread called Swedish hardtack.

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Gale 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, including delicately curved tuiles and tasty ginger snaps.

1996-11-04 · 26m

Flo Braker, a San Francisco baker, author, and cooking teacher, turns out two crunchy butter galettes. One is a sweet treat with fresh berries and whipped cream, while the other features tomatoes and savory herbs. Leslie Mackie, owner of Seattle's Macrina Bakery, demonstrates a raspberry-fig crostata.