Below is a list of broadcasts scheduled to air in the next 60 days on any of our three channels.
Executive chef Craig Kominiak at Ecce Panis Bakery in New York City vi sits Julia Child in her kitchen. Kominiak bakes focaccia. Kominiak tes ts the elasticity of the dough by stretching it to see the "window" in the dough. Kominiak creates a sandwich with the focaccia he baked. Fo caccia baked with fruit and topped with sugar can be also used as a de ssert or a breakfast item.
24 minutes long
tpt Channel 2.1
No upcoming airings of this
episode on this channel.
tpt MN Channel 2.2
No upcoming airings of this
episode on this channel.
Master teacher and chocolatier Alice Medrich from Berkeley, CA visits Julia Child in her kitchen. Medrich creates a chocolate genoise raspberry ruffle cake. Medrich provides tips on the best way to melt and shape chocolate. Medrich demonstrates how to cut the cake into layers. She layers the cake with creme fraiche, melted chocolate, rum syrup and rasperries in an adjustable pan. She places the chilled, fan-shaped chocolates as a decorative topping.
24 minutes long
tpt Channel 2.1
No upcoming airings of this
episode on this channel.
tpt MN Channel 2.2
No upcoming airings of this
episode on this channel.
Master chef Michel Richard at Citrus in Los Angeles visits Julia Child in her kitchen. Richard demonstrates the making and baking of puff pastries. He creates a tourte milanese filled with layers of spinach, red bell pepper omelet, ham and cheese. For dessert, he creates sunny-side up apricot pastries. Richard designs the pastry to look like eggs sunny-side up.
26 minutes long
tpt Channel 2.1
No upcoming airings of this
episode on this channel.
tpt MN Channel 2.2
No upcoming airings of this
episode on this channel.
Bread machine "wizard" Lora Brody of West Newton, Massachusetts visits Julia Child in her kitchen. Brody demonstrates how to make bread mach ine buttermilk white bread. After the machine kneads the dough, she ba kes one loaf in the oven and the other is baked in the machine. Using the same dough, she forms cloverleaf rolls and twisty rolls and breads ticks. Brody creates a salsa quitza made from a dough containing refri ed beans and flour then topped with cream cheese, salsa, and shredded cheddar cheese.
26 minutes long
tpt Channel 2.1
No upcoming airings of this
episode on this channel.
tpt MN Channel 2.2
No upcoming airings of this
episode on this channel.
Chef and author, Marcel Desaulniers of The Trellis in Williamsburg, Va visits Julia Child in her kitchen. Desaulniers creates a white chocolate pattycake with chocolate tulips. The viewers are told when selecting white chocolate be sure the ingredients include cocoa butter. Desaulniers demonstrates how to make chocolate tulips by dipping balloons into melted dark chocolate.
24 minutes long
tpt Channel 2.1
No upcoming airings of this
episode on this channel.
tpt MN Channel 2.2
No upcoming airings of this
episode on this channel.
Pastry chef Gale Gand of Brasserie T at Northfield, IL visits Julia Child in her kitchen. Gand creates two spectacular desserts: a towering chocolate Napolean and a fettuccine ice cream sandwich. Gand demonstrates how to make chocolate filo dough, poached pears, cranberry compote, whipped cream with ginger, and the mocha granache necessary for the Napolean. Still using filo dough, Gand creates a " fettuccine" for the sandwich of the dessert. Gand adds raspberries and a fresh fruit kabob to the ice cream sandwich.
24 minutes long
tpt Channel 2.1
No upcoming airings of this
episode on this channel.
tpt MN Channel 2.2
No upcoming airings of this
episode on this channel.
Executive pastry chef Norman Love at Ritz Carlton in Naples, Florida v isits Julia Child in her kitchen. Love creates chocolate-cinnamon beig nets. Love demonstrates how to make the beignet pastry from choux past e. Using a pot sticker press, Love forms the beignets and then fills t hem with pastry cream and bananas. Love creates a walnut sauce for the beignets.
24 minutes long
tpt Channel 2.1
No upcoming airings of this
episode on this channel.
tpt MN Channel 2.2
No upcoming airings of this
episode on this channel.
Bagel maven Lauren Groveman from Larchmont, New York visits Julia Chil d in her kitchen. Groveman demonstrates how to make bagels. Bagels nee d to be boiled before baking. Groveman adds baking soda and sugar to h elp brown the bagels during baking. After boiling, Groveman flavors th e top and the bottom of the bagels. She bakes the bagels on top of a t ile and tosses ice cubes on the bottom of the oven to create steam. Sh e also prepares vegetable cream chesse, smoked salmon and scallions cr eam cheese and chopped chicken livers to top her home-made bagels.
24 minutes long
tpt Channel 2.1
No upcoming airings of this
episode on this channel.
tpt MN Channel 2.2
No upcoming airings of this
episode on this channel.
Mary Bergin worked as head pastry chef at the renowned Spago restaurant in Los Angeles at its inception and is now the head pastry chef of the new Spago in Las Vegas. She prepares bundt cake and chiffon roll.
24 minutes long
tpt Channel 2.1
No upcoming airings of this
episode on this channel.
tpt MN Channel 2.2
No upcoming airings of this
episode on this channel.
Master bread-maker Steve Sullivan from the Acme Bakery in Berkeley, CA visits Julia Child in her kitchen. Sullivan demonstrates how to make various decorative loaves. He creates a couronne, or crown of pearls. This bread uses three different starters. He also bakes baguettes, wheat stalks and pain fendu. To allow for these decorative breads to expand more readily, Sullivan recommends raising the humidity of the oven by pouring water in pans underneath the baking breads.
24 minutes long
tpt Channel 2.1
No upcoming airings of this
episode on this channel.
tpt MN Channel 2.2
No upcoming airings of this
episode on this channel.
Nancy Silverton, owner of La Brea Bakery in Los Angeles, CA visits Julia Child in her kitchen. Silverton demonstrates how to create a basic brioche dough. Silverton shows how versatile brioche dough can be - creating everything from a main course to the desert. This dough is used to make two different bakery goods: savory brioche pockets and pecan sticky buns.
24 minutes long
tpt Channel 2.1
No upcoming airings of this
episode on this channel.
tpt MN Channel 2.2
No upcoming airings of this
episode on this channel.
Author and master teacher at Peter Kump's New York City Cooking School, Nick Malgieri visits Julia Child in her kitchen. Malgieri bakes an assortment of fancy cookies. Malgieri creates a cornmeal- currant biscotti. He demonstrates the two ways to work the biscotti dough to form zaleti (diamond shape cookies.) He makes amaretti or Italian almond macaroons. He shows how to pipe out the amaretti dough. Finally, he creates flat, waffle-like cookies named pizelles or little pizzas because of their round, flat shape.
24 minutes long
tpt Channel 2.1
No upcoming airings of this
episode on this channel.
tpt MN Channel 2.2
No upcoming airings of this
episode on this channel.
Host Julia Child observes California's well-know baking teacher Flo Braker as she demonstrates the classic French technique for creating Ladyfingers Genoise, the batter of which is used as the base for a variety of miniature decorative cakes.
24 minutes long
tpt Channel 2.1
No upcoming airings of this
episode on this channel.
tpt MN Channel 2.2
No upcoming airings of this
episode on this channel.
Esther McManus, chef, baker, instructor and consultant, prepares almond croissants, plain croissants, chocolate croissants, pate filled croissants and basteeya.
24 minutes long
tpt Channel 2.1
No upcoming airings of this
episode on this channel.
tpt MN Channel 2.2
No upcoming airings of this
episode on this channel.
Beatrice Ojakangas prepares Danish pastry pockets, Danish braid, Norwegian potato crepe, potato lefse and Swedish oatmeal hardtack.
24 minutes long
tpt Channel 2.1
No upcoming airings of this
episode on this channel.
tpt MN Channel 2.2
No upcoming airings of this
episode on this channel.
Bakers Jeffrey Alford and Naomi Duguid show Julia several methods for creating pita or flat breads, and the toppings that go with them. Jeffrey makes a wheat flour dough pita bread in the oven and in a skillet, and Naomi prepares a Eastern Mediterranean Lamb and Tomato bread, using the unusual spices of cinnamon and allspice. The couple shows Julia how the proper way to eat flat bread, and introduces her to the traditional Middle Eastern toppings of Lentil Salad with red pepper, Chick peas with spearmint, diced cucumber, and yoghurt and cheese balls.
24 minutes long
tpt Channel 2.1
No upcoming airings of this
episode on this channel.
tpt MN Channel 2.2
No upcoming airings of this
episode on this channel.
Danielle Forestier prepares French breads, including baguette, boule, pain de mie and pain de campagne.
24 minutes long
tpt Channel 2.1
No upcoming airings of this
episode on this channel.
tpt MN Channel 2.2
No upcoming airings of this
episode on this channel.
Chef Julia Child observes as pastry chef and master teacher Markus Far binger creates a classic Viennese Pastry flavored with an espresso bat ter and layered with merengue. He also demonstrates how to make a deco rative yet edible garnish of baskets made out of caramel, which are th en filled with fruit.
24 minutes long
tpt Channel 2.1
No upcoming airings of this
episode on this channel.
tpt MN Channel 2.2
No upcoming airings of this
episode on this channel.
This episode is a demonstration of the versatility of merengues. Chef Julia Child observes pastry chef Charlotte Akoto as she creates three different desserts: merengue sandwiches with chocolate cream center, c hocolate merengues with a caramel cream filling, and a merengue Napole on with whipped cream and fresh fruit . First, she demonstrates the te chniques used to make several different kinds of merengues, forming th e part of the dessert that will serve as the base for a variety of cre am and fruit fillings. Then she shows Child how to make the fillings t hemselves, and does a final assembly of all the ingredients.
24 minutes long
tpt Channel 2.1
No upcoming airings of this
episode on this channel.
tpt MN Channel 2.2
No upcoming airings of this
episode on this channel.
Cooking teacher and author of "The New Fanny Farmer Cookbook" Marion Cunningham shows chef Julia Child how to make a series of easy and delicious quickbreads, an American bakery staple. She makes moist buttermilk crumb muffins from a hundred year-old recipe that are good enough to eat on their own. Then she bakes scones, half done in the traditional shape, half made in a roll-up style, served with butter, whipped cream and raspberries. Finally, she creates unbelievably easy- to-make Irish soda bread, and fluffy popovers served with a drizzling of honey.
24 minutes long
tpt Channel 2.1
No upcoming airings of this
episode on this channel.
tpt MN Channel 2.2
No upcoming airings of this
episode on this channel.
Chef Julia Child observes pastry chef Johanna Killeen as she makes "ba by cakes," miniature cakes made from of the same basic batter, but var ied with different flavoring ingredients. First, she shows Julia how t o make the batter, which is a traditional American pound cake recipe, made richer with the addition of creme fraiche . She varies the first recipe by using hazelnut flour as an ingredient, and tops it with a do llop of Italian cream cheese flavored with grapa wine. Then she makes a couple of miniature upside-down cakes, using a rhubarb and caramel t opping on one and rose geranium leaves on another.
24 minutes long
tpt Channel 2.1
No upcoming airings of this
episode on this channel.
tpt MN Channel 2.2
No upcoming airings of this
episode on this channel.
Chef Julia Child observes as pastry chef and owner of Seattle's Macrin a Bakery Leslie Mackie bakes an assortment of tarts and pies. First, L eslie demonstrates how to make the classic pie dough that will form th e base of these desserts; some of the dough is used raw, while other c rusts are pre-baked in order to avoid a soggy crust. This dough can be frozen for up to a month. Once the shells are prepared, she creates a classic French apple tart, a berry yogurt tart, and a blueberry necta rine tart garnished with chopped almonds.
24 minutes long
tpt Channel 2.1
No upcoming airings of this
episode on this channel.
tpt MN Channel 2.2
No upcoming airings of this
episode on this channel.
