Martha Stewart, founder of Martha Stewart Living Omnimedia and Emmy® Award-winning television show host, entrepreneur and bestselling author, is America’s most trusted lifestyle expert and teacher.
Perfect Pate A Choux
Learn to make this magical dough that's the foundation for three spectacular filled desserts: pate a choux swans swimming in a pond of chocolate, custardy coconut eclairs, and a towering pink croquembouche.
Take your bread-baking skills to the next level to make three boulangerie- quality breads: a crusty golden brown artisanal boule, a unique "edible landscape" onion and leek focaccia, and a buttery, multi-layered brioche feuilletee.
Join Martha for recipes that turn humble cookies into art: "faux bois" vanilla and chocolate shortbread decorated with chocolate bark and pistachio moss, embellished wreath cookies with sugared flowers, and pretty-as-a-picture cherry blossom cookies.
Learn the foundation for three different meringue-based desserts: meringue wreath with jewel-like sugared berries, chocolate angel food cake with a decadent milk chocolate frosting, and almond dacquoise bombes.
Join Martha to make an easy-to-prepare sweet-yeasted dough in three addictive recipes: pear and frangipane pastries, a pull-apart cinnamon and brown butter swirl designed to share, and mouth-watering jam-filled croustades.
Learn time-tested tips and techniques for creating showstopping tarts, such as red fruit tart piled high with colorful berries, lemon custard tarts filled with a citrusy curd, and a rosy pink apple tart.
Impressive Chocolate Desserts
Bake three recipes to satisfy every chocoholic's cravings: s'mousses, a twist on the campfire favorite of graham crackers, marshmallow and chocolate; a mouth-watering chocolate and peanut butter tart; and a triple chocolate ice cream cake.
Brighten someone's day with three scrumptious cupcakes: orange curd cupcakes topped with citrusy orange chips, elegant brownie cupcakes topped with sugared pansies, and buttercream sunflower and marzipan ladybug decorated cupcakes.
Perfect Puff Pastry
Learn the chef's secret weapon for anything from last-minute hors d'oeuvres to impressive desserts like raspberry mascarpone tart, saucisson en croute that's perfect for any hors d'oeuvres tray, and a tasty apple jalousie tart.
Join Martha as she shares clever techniques for baking gorgeous pies including a woven blueberry lattice pie, an enticing petal-topped poached pear and cranberry pie, and a savory pie featuring a unique hot water crust.
Transform one cake recipe into three dazzling frosted cakes: strawberry ombre cake, a zesty lemon mousse cake artfully piped with meringue, and a lofty berry layer cake covered in colorful swirls of Swiss meringue buttercream.
Use patterns to change the look, flavor and color of desserts. A cheesecake tart becomes extraordinary with the addition of apricot, a simple technique creates a marbleized roulade, and a clever tool results in stunning brown butter honey cookies.
A simple recipe for yellow cake becomes the foundation for extraordinary desserts. Martha shares her father's favorite birthday cake, with an orange curd filling and a rich chocolate frosting - and offers tips for creating a bakery-worthy layer cake, such as creating even layers and applying a perfect coat of frosting. From a mouthwatering stone-fruit upside-down cake to a batch of strawberry cupcakes, Martha covers the possibilities for this yellow cake recipe.
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; Martha offers a variety of options, including mile-high apple pie, a sumptuous tomato tart and more.
Is there anything more indulgent than rich, creamy cheesecake? In this episode, Martha creates a feast of cheesecakes in a range of sizes and flavors, including an Italian ricotta cheesecake and individual cherry cheesecakes, and teaches viewers how to achieve perfect results every time.
Pound cake makes excellent use of the basic building blocks of baking - butter, sugar, eggs and flour - and offers nearly unlimited opportunities for adaptation (incorporating cream cheese or semolina, for example). Martha takes the viewer through variations, starting with the most traditional and finishing with a version inspired by her travels through Asia.
With Martha as your guide (and a little elbow grease), learn to make delicate, buttery puff pastry in your own kitchen. Martha demonstrates how to create the layers upon layers of buttery pastry, and then how to use it in a variety of sweet and savory treats, including the iconic French napoleon.
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.
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.
Pate A Choux
Martha demystifies pate a choux by demonstrating how easy it is to make. Though it may seem intimidating, it's made with only four ingredients and cooked on the stovetop. Once mastered, it can be used to make cream puffs, eclairs, profiteroles and cheesy gougeres.
Join Martha as she 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.
Bake with fruit all year long by drying it. Fruit preservationist Leda Meredith shares her techniques, and Martha incorporates dried fruit into two British recipes: pocket-sized Eccles cakes and a steamed currant pudding known as spotted dick.
Dive into the world of heirloom apples with orchardist Zeke Goodband, and see how Martha uses them in two scrumptious desserts: a cinnamon swirl apple slab pie fit for a crowd and a three-layer caramel apple cake.
Learn how buttermilk, yogurt and sour cream can magically enhance desserts. Martha invites cultured dairy producer Paul Lacinski to explain how they're made, then shares two recipes: a plum and creme fraiche pie and a pistachio-rhubarb yogurt cake.
Learn how to grow citrus from exotic plant expert Byron Martin. Martha demonstrates how to add lemon's bright, zesty flavor in two outrageously delicious recipes: lemon and Italian cheese pizza, and a sublime Meyer lemon coffee cake.
Add warmth and a peppery, sweet taste to recipes with ginger. Organic ginger farmer Casey Steinberg explains this versatile root, and Martha creates two delectable recipes: mouthwatering ginger-pear hand pies and her favorite molasses-ginger crisps.
Join farmer Al Courchesne and Martha to learn about stone fruits. Then, Martha adds the ripe fruit to two traditional recipes: a nectarine clafoutis and an old-fashioned peach buckle. Plus, Al's wife, Chef Becky, shares her plum upside-down cake.
Join Martha and expert cheesemaker Lynn Fleming to learn how fresh cheeses are made. Then, discover how to incorporate them in two desserts, including creamy tart au fromage with farmer's cheese and creme fraiche, and a ricotta-rich cannoli cake.
Discover the wonders of oats from grain expert and mill owner Amber Lambke. Martha includes them in two tasty recipes: a savory Swiss chard and ricotta galette, and cowboy cookies, the healthier cousins of chocolate chip cookies.
Imagine a world without chocolate... Amy Guittard, a chocolate expert, shares her vast knowledge of cocoa, and Martha makes an unusual savory black bread that includes cocoa and coffee, and a decadent chocolate charlotte.