Tuesday, September 2, 2014
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.
Saturday, September 6, 2014
Crackers & Flatbreads
Maybe you've never thought about making your own crackers or flatbreads, but you'll be surprised at how simple and easy they are. Join Martha for four irresistible versions that are a cinch to make. Start with flatbreads so beautiful they're like edible works of art, and blue cheese-pecan icebox crackers that can be sliced and baked. Then make a homemade version of a favorite store-bought cheesy cracker and thyme crackers cut into long thin triangles and sprinkled with sea salt - a great addition to any hors d'oeuvre tray.
Tuesday, September 9, 2014
What most people know as simply "tart dough" is called pate sucree, or "sweet pastry," in professional kitchens. Martha demonstrates how easy it is to create elegant desserts based on this classic crust. Learn how to make 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.
Saturday, September 13, 2014
Swirled or sprinkled, small or large, cupcakes are adored by adults and kids alike, the "it dessert" that makes everybody smile. In this episode, Martha shares four scrumptious cupcake recipes: blueberry swirl, lemon meringue with a toasted meringue topping, red velvet with cream cheese frosting, and one-bite double diablo cupcakes (for the unrepentant chocoholics in your life).
Tuesday, September 16, 2014
Whether you're a beginner or a seasoned pro, you'll welcome Martha's expert tips and tricks for making a tasty and versatile yeast dough. Martha's recipe incorporates both butter and sour cream; in this episode, 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.
Saturday, September 20, 2014
We all have beloved holiday recipes that have been handed down in our families. In this episode, Martha makes three traditional dishes, each one perfect for family and guests or to give as a gift. They include an impressive Italian panettone studded with dried fruit and almonds and finished with a sugar and almond topping, a classic German stollen - one that Martha's mother loved to make - loaded with dried fruit and marzipan, and an authentic, braided bread for the Greek Orthodox Easter embellished with bright red eggs. Each of these is sure to be the centerpiece of your festive holiday table.
Tuesday, September 23, 2014
Biscuits and Scones
Biscuits and scones are the perfect way to start the day; with Martha's recipes and tips, they're easy to make anytime. 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.
Saturday, September 27, 2014
Discover how Martha takes traditional baked Alaska to new heights with a double dose of chocolate. Learn the technique for creating the warm chocolate center in the chocolate cake on the menu at your favorite restaurant. Plus, a chocolate cream pie with caramel whipped cream topping that is sure to make your guests swoon.
Tuesday, September 30, 2014
Muffins and Popovers
Breakfasts and brunches call for homemade muffins or popovers. Martha makes her blueberry muffins two ways, flavored with a little spice or finished with a crumb topping. She then demonstrates how to make airy popovers, equally suited to serving with fresh blueberry preserves or savory creamed spinach.