Seasons & Episodes
Craig Kominiak
Executive chef Craig Kominiak of Ecce Panis Bakery in New York City bakes focaccia. He shows how to test the elasticity
Alice Medrich
Berkeley, CA teacher and chocolatier Alice Medrich creates a chocolate genoise raspberry ruffle cake, provides tips on t
Michel Richard
Master chef Michel Richard of Citrus in Los Angeles demonstrates the making and baking of puff pastries. He creates a to
Lora Brody
Bread machine wizard Lora Brody of West Newton, MA makes machine-kneaded buttermilk white bread. She bakes one loaf in t
Marcel Desaulniers
While creating a white chocolate pattycake with chocolate tulips, chef and author Marcel Desaulniers of the Trellis in W
Gale Gand
Pastry chef Gale Gand of Brasserie T in Northfield, IL creates two spectacular desserts: a towering chocolate Napoleon a
Norman Love
Executive pastry chef Norman Love of the Ritz Carlton in Naples, FL creates chocolate-cinnamon beignets. He makes the pa
Lauren Groveman
Bagel maven Lauren Groveman from Larchmont, NY demonstrates how to make bagels, which must be boiled before baking. She
Mary Bergin
Mary Bergin, head pastry chef for Spago at Las Vegas, demonstrates how to make two types of chiffon cakes, a nectarine u
Steve Sullivan
Steve Sullivan, owner of Acme Bakery in Berkeley, CA, joins Julia to prepare walnut bread and the bakery's renowned deco
Nancy Silverton
Nancy Silverton, owner of La Brea Bakery in Los Angeles, demonstrates how to create a basic brioche dough. This versatil
Nick Malgieri
Peter Malgieri, cookbook author and master teacher at Peter Kump's New York City Cooking School, bakes an assortment of
Flo Braker
Well-known California baking teacher Flo Braker demonstrates the classic French technique for creating ladyfingers Genoi
Esther McManus
Esther McManus of Le Bus restaurant in Philadelphia makes a "real" French croissant.
Beatrice Ojakangas
Beatrice Ojakangas, a Scandinavian cookbook author from Duluth, MN, demonstrates how to make a series of real Danish pas
Naomi Duguid and Jeffrey Alford
Naomi Duguid and Jeffrey Alford prepare pita bread, Afghan snowshoe bread, and Middle Eastern lamb and tomato breads.
Danielle Forestier
Danielle Forestier prepares French breads, including baguette, boule, pain de mie, and pain de campagne.
Markus Farbinger
Pastry specialist Markus Farbinger prepares "cardinal slice" and poppyseed torte.
Charlotte Akoto
Charlotte Akoto prepares meringue cookies, cocoa nests with caramel mousse, and tropical napoleon.
Marion Cunningham
Marion Cunningham prepares buttermilk crumb muffins, buttermilk scones, popovers, Irish soda bread, and baking powder bi
Johanna Killeen
Pastry chef Johanna Killeen makes miniature "baby cakes" from a basic batter. Based on a traditional American pound cake
Leslie Mackie
Leslie Mackie, pastry chef and owner of Seattle's Macrina Bakery, bakes a classic French apple tart, a berry yogurt tart
David Ogonowski
Julia Child observes as chef David Ogonowski makes a triple chocolate truffle treat. He demonstrates how to make the dou
Joe Ortiz
Joe Ortiz, a baker from Gayle's Bakery & Rosticceria in Capitola, California, shows chef Julia Child how to make crusty
David Blom
David Blom, pastry chef at Chef Allen's Restaurant in North Miami, shows Julia how to bake traditional Polish cakes know
Norman Love
Norman Love, executive pastry chef at the Ritz-Carlton in Naples, FL, shows how to make savory puffs and eclairs. The do
Martha Stewart Pt. 1
Martha Stewart joins Julia to bake a three-tiered wedding cake. She prepares the batter, bakes each layer in graduated d
Martha Stewart Pt. 2
Martha Stewart completes the wedding cake by assembling the individual cakes that serve as building blocks. The "mortar"
Nancy Silverton
Nancy Silverton, owner of La Brea Bakery in Los Angeles, bakes a crème fraîche brioche torte with fresh fruit poached
Michel Richard
Master chef Michel Richard, owner of Los Angeles' renowned Citrus restaurant, works his magic with puff pastry, making m
Lauren Groveman
Lauren Groveman, New York cooking teacher and cookbook author, demonstrates how easy it is to make European ethnic speci
Johanne Killeen
Johanne Killeen, chef and co-owner of Al Forno Restaurant in Providence, RI, bakes two American classics: gingerbread ba
Marcel Desaulniers
Marcel Desaulniers, chef and owner of the Trellis Restaurant in historic Williamsburg, VA and author of Death by Chocola
Nick Malgieri
Nick Malgieri, author of several award-winning books on baking, demonstrates authentic Sicilian specialities like savory
Mary Bergin
Mary Bergin, of Las Vegas, NV, demonstrates how to make a vanilla chiffon cake with a twist—a full vanilla flavor and
Markus Farbinger
Markus Farbinger, master teacher at the Culinary Institute of America in Hyde Park, NY, bakes a warm poppyseed torte wit
Jeffrey Alford and Naomi Duguid
Jeffrey Alford and Naomi Duguid, a husband-and-wife baking team from Toronto, demonstrate two different kinds of naan, a
Gale Gand
Gale Gand, pastry chef and owner of Chicago's Vanilla Bean Bakery, creates a "not-your-usual" lemon meringue pie for one
Flo Braker
Flo Braker, a San Francisco baker, author, and cooking teacher, turns out two crunchy butter galettes. One is a sweet tr
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