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.
Season 3, Episode 3: Gettin’ Figgy With It
Vivian is under the gun to pen an entire book chapter on figs in three days.
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PBS Food – Latest Comments
Re: Holiday Traditions: Mark L. Walberg
are u related to the actor
Re: Canadian Maple Syrup Pie
What is that song playing in the background and who sings it? It's mesmerizing!
Re: Chocolate Anise Biscotti (Biscotti al Cioccolato con Anice)
These were amazing! So many flavors in one biscotti. I loved them! I followed the recipe exactly and they were just right.
Re: Chocolate Cornbread Muffins Diverse For Every Meal
Some of us are just not that particular and are not going to take the time to weigh our dry ingredients. We are happy with 'close enough'.
Re: Episode 1: Cake
It 's on now week of feb 18 2018
Re: Mary Berry’s Jaffa Cakes
What is casting sugar? Also what is the difference between regular flour cake flour, and strong flour?
Re: Mary Berry’s Jaffa Cakes
I don't think it matters as long as you have the proper amount, for instance 1 once is equal to 2 tablespoons.
Re: Martha Bakes: Holiday Breads Episode
I made this recipe overnight and it turned out wonderfully! So light and delicate. I have no idea how you could end up with butter melting out the bottom unless it wasn't soft when you added it into the dough. I baked mine on a rack in the paper and not a drop anywhere. The dough is very sticky and different than kneaded breads.
Re: Welcome Fall with Pot Roasted Chicken
Tried using carrots, quartered red potatoes, sliced mushrooms and onions in the pot with just chicken thighs, olive oil, salt and pepper, but using the technique here. Delicious
Re: Spiced Pork Pie with Cranberries
What does "575g/1lb (4½oz) plain flour" mean? There are 454 g/lb, no matter what the ingredient. It does seem as if there's about 4.5 oz in a cup of flour, so maybe that's where the "(4 1/2 oz)" comes from. And according to other recipes, it looks as if 2.5 cups might be about the right amount. Then again, 575/130 is about 4.5,
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