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Baking With Julia Season 3
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Baking With Julia Season 2
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Baking With Julia Season 1
Demos for two wonderfully crunchy butter galettes and a raspberry-fig crostata.
Tease your palate with oven-roasted plum cakes and chocolate-mint nightcaps.
Mary Bergin demonstrates how to make a vanilla chiffon cake with a twist.
Watch chefs make lemon meringue pie-for-one andcookies: curved tuiles and gingersnaps.
Nick Malgieri demonstrates authentic Sicilian specialities.
Chefs visit to make naan and swedish hardtack, types of flat breads.
Markus Farbinger shows how to create a special Viennese pastry treat, a poppy seed torte.
Johanne Killeen bakes American classics gingerbread baby cake and Johnnycake cobblers.
Nancy Silverton bakes a fresh creme fraiche custard brioche tarte in a white wine sauce.
Lauren Groveman, teacher and cookbook author, demonstrates these easy European breads.
Michel Richard prepares puff pastry, apricot pastries and torte Milanese.
Martha Stewart and Julia finish their glorious three-tiered wedding cake.
Martha Stewart joins Julia to bake one grand and glorious three-tiered wedding cake.
Norman Love prepares savory puffs, salmon mousse, eclairs and mascarpone vegetable medley.
Leslie Mackie bakes a French apple tart and blueberry nectarine tarts.
Marion Cunningham prepares muffins, scones, popovers and Irish soda bread.
Charlotte Akoto prepares meringue cookies, cocoa nests with mousse and tropical napoleon.
Markus Farbinger creates a classic Viennese pastry and a decorative, edible garnish.
Chef Danielle Forestier shares her technique for making a traditional French baguette.
California baking teacher Flo Braker shares a classic technique for creating ladyfingers.
Nick Malgieri of Peter Kump's New York City Cooking School whips up Italian goodies.
Ritz Carlton pastry chef, Norman Love, makes banana-filled chocolate-cinnamon beignets.
Pastry chef Gale Gand creates a chocolate napoleon and a 'fettuccine' ice cream sandwich.
Chef Marcel Desaulniers creates a white chocolate pattycake with chocolate tulips.
Master chef Michel Richard bakes creative puff pastries for dinner and dessert.
Alice Medrich prepares chocolate ruffle cake.
Chef Kominiak of New York City's Ecce Panis Bakery makes focaccia, a flat Italian bread.
Chef David Ogonowski makes a decadent dessert with two kinds of chocolate.
Chef Joe Ortiz makes the classic rustic and crusty sourdough bread.
Chef David Blom makes classic desserts, baba and savarin.
Chef Johanne Killeen shows how to bake a variety of baby cakes that are sweet and savory.
Chef Beatrice makes a variety of Danish pastry pockets, including jam filled and twisted.
Chef Esther McManus makes a perfect buttery, French croissant with the staple ingredients.
Chefs Jeffrey Alford and Naomi Duguid make a Mediterranean feast starting with Pita Bread.
Chef Steve Sullivan shows how to make decorative loaves of bread in three stages.
Chef Nancy Silverton uses rich, buttery brioche to make two dishes, one sweet and one savo
Chef Mary Bergin makes a beautiful lemon chiffon upside down cake with freshly sliced nect
Chef Lora Body shows how to use a bread machine to make a number of recipes.
Chef Lauren Groveman shows how to make soft, chewy bagels at home.
Extras
Chocolatier Alice Medrich creates a layered chocolate genoise rasberry ruffle cake.
Chef Charlotte Akoto shows how to make a variety of airy, light meringues.
Chef Markus Farbinger bakes the traditional Austrian dessert, Vienne Cardinal Slice.
Chef Leslie Mackie shows how to make beautiful pie crust for fresh fruit tarts.
Chef Marion Cunningham shows how easy it is to make delicious breakfast pastries.