Martha Bakes: Coconut Episode
Martha Stewart shares four all-time favorite desserts including coconut-lemon cake; chewy, crispy coconut cookies; a frozen coconut and roasted pineapple cake and a coconut-crunch cake.
Martha Bakes: Bake It Dark Episode
Martha Stewart shares four recipes including sticky toffee pudding, mini apricot tarte Tatins, a simple pear tart, and no-knead bread.
Martha Bakes: Pulled Doughs Episode
Pizza, pretzel, and strudel are all Old World European specialties that involve “pulling” dough. Join Martha in the kitchen to learn all the expert tips you’ll need to prepare these recipes at home.
Martha Bakes: Danish Episode
Martha Stewart shares techniques to prepare Danish pastry at home including easy-to-prepare flaky dough that transforms into three recipes.
Martha Bakes: Never Enough Chocolate Episode
Join Martha Stewart and Chocolatier Jacques Torres as she shares the techniques you’ll need to prepare two standout chocolate desserts.
Episode 3 Recap: Desserts
Episode 3: Desserts
It’s week three, and the heat in the kitchen is already too much for some, as the remaining 11 bakers get ready to deal with desserts.
Episode 2 Recap: Bread
Read a recap of the Season 2 Bread episode of The Great British Baking Show.
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PBS Food – Latest Comments
Re: Pistachio Cardamom Shortbread Drops
Can you please clarify the finely chopped pistachios? The pictures show coarsely chopped.
Re: Soda Bread
Yes as a convection oven is 25% faster at cooking
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Guys - who is the narrator for this show - is it Martin Freeman from Sherlock Holmes? The voice seems very familiar.
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Why rinse the Cherries?
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This cookie recipe is phenomenal. It was the hit of the Christmas season. Excellent.
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This looks so good and so pretty and so difficult, I have to try it one day. I tried a chocolate meringue torte many years ago just by reading the recipe and looking at a photo and it turned out pretty good! and was delicious.
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Would you share how you make the spruce tip syrup?
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Does Martha Stewart have a cook book. Her bakes Martha bakes
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You don't pay, you got no say. Scram.
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Hi ColonelCockman, sorry to hear it didn't work out for you. By "gluggy" do you mean there was too much liquid? If so, the problem was most likely the temperature of your pan. It should be very hot as you want the liquid to evaporate quickly. There should not be any liquid left by the time you serve it and you want the sauce to start to brown
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