Martha Bakes: Cheesecake Episode
Martha Stewart creates a feast of cheesecakes in a range of sizes and flavors, and teaches viewers how to achieve perfect results every time.
Martha Bakes: Pound Cake Episode
Martha Stewart demonstrates how pound cake makes excellent use of the basic building blocks of baking — butter, sugar, eggs and flour.
Martha Bakes: Puff Pastry Episode
Learn to make delicate, buttery puff pastry in your own kitchen. Martha Stewart demonstrates how to use it in a variety of sweet and savory treats
Martha Bakes: Angel Food Cake Episode
Martha Stewart 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: Devil’s Food Cake Episode
Devil’s food cake has never been so tempting as it is with Martha Stewart’s sinfully good adaptations - including “hi-hat” cupcakes and fudgy brownies.
Martha Bakes: Pâte à Choux Episode
Martha Stewart demonstrates pâte à choux - it is made with only four ingredients and cooked on the stovetop. It can be used to make cream puffs and éclairs.
Martha Bakes: Yellow Cake Episode
Martha Stewart shares a simple recipe for yellow cake which is the foundation for many extraordinary dessert recipes in this Martha Bakes episode on PBS.
Martha Bakes: Find The Schedule in Your Area
Find out when Martha Bakes, starring Martha Stewart, is airing on your local PBS station. Join Martha as she teaches the essential skills for every baker.
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PBS Food – Latest Comments
Re: Roasted Squash Cornbread
I'm curious what model your KoMo is. I want to get a hand crank model for home.
Re: Pancake Alternatives: Almond Dutch Baby
My mom introduced this to me back in the 60s, but if you Google its origins, you'll find that it's basically a large sweet popover (or German pancake) that was made famous by a small family-owned restaurant in Seattle, Manca's Café. Its name comes from the owner's daughter, who couldn't pronounce deutsch (German). I've always ma
Re: Apple Cider Sangria
I just made this for Thanksgiving. Many enjoyed it, but a few said it was too sweet? I made it with Sutter Home Moscato, but would probably use the Sutter Home Chenin Blanc (which is a med-sweet) next time. Flavors were great. I agree a nice light pre-dinner drink.
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Re: Pair Apple Cider Sangria with Your Fall Meal
perhaps you could use a moscato d'Asti if you want some fizz
Re: Pumpkin Swirl Cheesecake
It turned out beautifully with the perfect balance of light and creamy pumpkin flavor. A keeper of a recipe.
Re: Pumpkin Swirl Cheesecake
Sometimes recipes suggest preheating at a higher temperature to account for a loss in temperature when you open the oven to put it your item to bake. Lower the temperature to 375 just after you put in the cheesecake. It will trun out great either way if you made it correctly, it just be a difference in how long it will have to cook.
Re: Fall Baking Kept Simple: Crustless Apple Pie
So impressive looking, and seems just deliciously appealing too, considering the concoction. I may be making these for our family's Thanksgiving dessert tomorrow. I was feeling a bit too overwhelmed to make a crusted apple pie, as one of 3 pies I will be making tomorrow, of which the other two pies will be put into already made store bought pie crusts :
Re: Thanksgiving Standards: Persimmon and Sage Stuffing
What about the other 2 tbls. of butter? Recipe just calls for 1 tablespoon as written????
Re: Learn Why Soba Salad Is a Healthy Option
Hi Betul, I've never tried it, but rice noodles should work okay in theory. Let us know how it goes if you try it!
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