A simple recipe for yellow cake becomes the foundation for extraordinary desserts. In this episode, Martha shares her favorite recipes for:
+ Yellow Butter Cake
+ Edward Kostyra’s Birthday Cake
+ Nectarine, Plum and Apricot Upside-Down Cakes
+ Strawberry Cupcakes with Strawberry Buttercream Frosting

Martha demonstrates how easy it is to make a tender, flaky pâte brisée — one of the most versatile and essential elements in the baker’s arsenal. This pie crust can be used to make sweet or savory dishes; Martha offers a variety of options:
+ Pâte Brisée
+ Mile-High Apple Pie
+ Pear Dumplings
...

Is there anything more indulgent than rich, creamy cheesecake? In this episode, Martha creates a feast of cheesecakes in a range of sizes and flavors, including an Italian ricotta cheesecake and individual cherry cheesecakes, and teaches viewers how to achieve perfect results every time.
+ New Y...

Pound cake makes excellent use of the basic building blocks of baking — butter, sugar, eggs and flour — and offers nearly unlimited opportunities for adaptation (incorporating cream cheese or semolina, for example). In this episode, Martha starts with a traditional recipe and finishes with a vers...

With Martha as your guide, learn to make delicate, buttery puff pastry in your own kitchen. In this episode, Martha demonstrates how to create the layers upon layers of buttery pastry, and then how to use it in a variety of sweet and savory treats:
+ Puff Pastry
+ Palmiers (Elephant Ears)
+ Pi...

Follow along as Martha 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.
+ Classic Angel Food Cake
+ Mini Brown-Sugar Angel Food Cake
+ Coconut Cloud Cake
+ Classic Angel Food Cake with Lime Glaze
+ Classic An...

Devil’s food cake has never been so tempting as it is with Martha’s sinfully good adaptations.
+ Devil’s Food Cake
+ Fudgy Brownies
+ High-Hat Cupcakes
+ Caramel Buttercream
+ Devil’s Food Bundt Cake with Mint-Chocolate
Ganache

Martha demystifies pâte à choux by demonstrating how easy it is to make. Though it may seem intimidating, it’s made with only four ingredients and cooked on the stovetop. Once mastered, it can be used to make:
+ Pâte à Choux
+ Profiteroles with Chocolate Sauce and Ice Cream
+ Cream Puffs with ...

Join Martha as she shares the secrets to foolproof meringue, such as using a copper bowl and adding a touch of cream of tartar.
+ Pavlova with Passion Fruit
+ Huguenot Torte
+ Ile Flottante
+ Meringue Swirls

What most people know as simply “tart dough” is called pâte sucrée, or “sweet pastry,” in professional kitchens. Martha demonstrates how easy it is to create elegant desserts based on this classic crust:
+ Pâte Sucrée Extra
+ Chocolate Caramel Tarts
+ Lemon Mousse Damask Tart
+ Black Bottom T...

Whether you’re a beginner or a seasoned pro, you’ll welcome Martha’s expert tips and tricks for making a tasty and versatile yeast dough. Martha’s recipe incorporates both butter and sour cream; in this episode, she uses it to make a variety of breakfast treats:
+ Yeast Dough
+ Sticky Buns
+ S...

Biscuits and scones are the perfect way to start the day; with Martha’s recipes and tips, they’re easy to make anytime. Learn how to make buttermilk biscuits, angel biscuits and cream scones. If it looks easy, that’s because it is — the key is actually to work the dough as little as possible.
+ ...

Breakfasts and brunches call for homemade muffins or popovers.
+ Blueberry Muffins
+ Popovers
+ Giant Cheese Popovers
+ Yorkshire Pudding