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Baking With Julia
Genre: How-to
Hosted by the late culinary grande dame Julia Child, this series showcases the country's outstanding pastry chefs, bakers, teachers and cookbook authors offering indispensable techniques, time-honored tips and meticulously tested recipes that make home baking successful and satisfying. The featured bakers demonstrate recipes for the extraordinary variety of breads now popular across the country and for some of the greatest examples of America's favorite menu course -- dessert.

Sorry, there are no episodes of this series airing in the next 2 months on any of our three channels.


This list includes any broadcasts that aired in the past 2 months on any of our three channels.

Episode #313
Previously aired Monday July 14th
Flo Braker, San Francisco Bay Area baker, author and cooking teacher, turns out two wonderfully crunchy butter galettes, one that's as a swe et treat with fresh berries and whipped cream, and another with tomato es and savory herbs. Leslie Mackie, ownerof Seattle's Macrina Bakery, demonstrates a raspberry-fig crostata.
24 minutes long
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Mon Jul 14th @ 10:30 am

Episode #312
Previously aired Friday July 11th
This episode of BAKING WITH JULIA features Gail Gand, pastry chef and owner of Chicago's Vanilla Bean Bakery and Florida baker David Blom. G ail shows Julia and viewers how to create a " not your usual" lemon me ringue pie-for-one, while David Blom makes cookies: delicately curved tuiles and tasty gingersnaps.
24 minutes long
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Fri Jul 11th @ 10:30 am

Episode #311
Previously aired Thursday July 10th
Toronto bakers, Jeffrey Alfor and Naomi Duguid, and cookbook author Be atrice Ojakangas visit this week's episode of BAKING WITH JULIA to mak e naan and swedish hardtack, types of flat breads.
24 minutes long
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Thu Jul 10th @ 10:30 am

Episode #310
Previously aired Wednesday July 9th
Master chef at The Culinary Institute of America, NY, Markus Farbinger teaches Julia Child how to create a special Viennese pastry treat, a poppy seed torte.
24 minutes long
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Wed Jul 9th @ 10:30 am

Episode #309
Previously aired Tuesday July 8th
Mary Bergin of Las Vegas, Nevada, head pastry chef for Wolfgang Puck' s Spago Restaurant, demonstrates how to make a vanilla chiffon cake with a twist -- a full vanilla flavor and a thin, flexible shape, ideal for rolling with chocolate-laced walnut mousse.
24 minutes long
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Tue Jul 8th @ 10:30 am

Episode #308
Previously aired Monday July 7th
Nick Malgieri, master teacher at Peter Kump's New York Cooking School and author of several award-winning books on baking, demonstrates auth entic Sicilian specialities like savory pizza rustica and fig-filled t reats called "X" cookies.
24 minutes long
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Mon Jul 7th @ 10:30 am

Episode #307
Previously aired Friday July 4th
Marcel Desaulniers, chef and owner of the Trellis Restaurant in histor ic Williamsburg, Virginia, as well as the author and host of the telev ision show "Death by Chocolate," teases the palate with oven-roasted p lum cakes with chocolate sauce and chocolate-mint nightcaps.
24 minutes long
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Fri Jul 4th @ 10:30 am

Episode #306
Previously aired Thursday July 3rd
Johanne Killeen, chef and co-owner of Al Forno Restaurant in Providence, Rhode Island, bakes two American classics: gingerbread baby cake and Johnnycake cobblers.
24 minutes long
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Thu Jul 3rd @ 10:30 am

Episode #305
Previously aired Wednesday July 2nd
Lauren Groveman, New York cooking teacher and cookbook author, demonst rates how easy it is to make European ethnic specialties like rich bro wn pumpernickel loaves and crunchy matzos.
24 minutes long
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Wed Jul 2nd @ 10:30 am

Episode #304
Previously aired Tuesday July 1st
Julia Child observes as California master chefs Michel Richard and Alice Medrich work their magic with puff pastry and biscotti in this episode of BAKING WITH JULIA.
24 minutes long
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Tue Jul 1st @ 10:30 am

Episode #303
Previously aired Monday June 30th
Chef Julia Child observes Nancy Silverton, owner of La Brea Bakery in Los Angeles, as she bakes a fresh creme fraiche custard brioche tarte with fresh fruit poached white wine sauce in this episode of BAKING WI TH JULIA.
24 minutes long
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Mon Jun 30th @ 10:30 am

Episode #302
Previously aired Friday June 27th
Guest Martha Stewart returns to complete her three-tiered wedding cake decorated with yellow buttercreme icing and handmade marzipan fruit i n this episode of BAKING WITH JULIA. In this second of a two-part epis ode, Stewart puts together the individual cakes that serve as the buil ding blocks of this dessert, inserting a baked crunchy almond and egg white wafer and apricot jam between individual layers and decorating w ith the icing and candy fruit garnish.
24 minutes long
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Fri Jun 27th @ 10:30 am

Episode #301
Previously aired Thursday June 26th
Martha Stewart, a magazine editor, star of her own television show and author of the popluar "Weddings" book joins Julia to bake one grand a nd glorious three-tiered wedding cake. Martha prepares the batter and bakes each layer in graduated diamond-shaped cake forms. While the cak e bakes, and then chills, Martha creates a variety of delicately reali stic and delicious marzipan fruits, right down to the little stems and leaves. She also makes and chills enough vanilla rum buttercream to i ce the entire cake.
24 minutes long
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Thu Jun 26th @ 10:30 am

Episode #213
Previously aired Wednesday June 25th
Norman Love, executive pastry chef at the Ritz-Carlton in Naples, Flor ida shows chef Julia Child how to make savory puffs and eclairs. The d ough is flavored with cucumber and red onion juice, and is one of the only pastries that is cooked twice: once in a saucepan, and again in t he oven. The puffs are filled with a salmon mousse, while the eclairs are split and filled with a mascarpone cheese and vegetable medley.
24 minutes long
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Wed Jun 25th @ 10:30 am

Episode #212
Previously aired Tuesday June 24th
David Blom, pastry chef at Chef Allen's Restaurant in North Miami, sho ws Julia Child how to bake traditional Polish cakes known as babas and savarin. He uses a single recipe to create the spongy dough, which is baked and sweetened further by soaking in a sugar syrup. He then flav ors them with a variety of liqueurs, including rum, kirsch, and champa gne. The cakes are garnished with fresh fruits, whipped cream, and a h omemade custard flavored with vanilla bean.
24 minutes long
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Tue Jun 24th @ 10:30 am

Episode #211
Previously aired Monday June 23rd
Joe Ortiz, a baker from Gayle's Bakery & Rosticceria in Capitola, Cali fornia, shows chef Julia Child how to make crusty sourdough bread loav es in several decorative shapes. First, he makes homemade yeast, pulli ng bacteria wild and yeast out of the air with a mixture of flour, mil k, water, and cumin. Adding more flour, he crafts a dough which he sha pes into a loaf garnished with a sheaf of wheat, and mini-loaves shape d like a star and a cluster of grapes.
24 minutes long
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Mon Jun 23rd @ 10:30 am

Episode #210
Previously aired Friday June 20th
Julia Child observes as chef David Ogonowski makes a triple chocolate truffle treat. He demonstrates how to make the dough for the chocolate tart shell and the filling, which consists of a custard flavored with bits of chopped white and dark chocolate and biscotti. Ogonowski also shows Julia how to make a garnish for the plate the dessert will be s erved on, including a wafer-thin chocolate cookie topped with homemade espresso parfait, creating a complex dessert of contrasting smooth an d crisp textures, and warm and cool temperatures.
24 minutes long
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Fri Jun 20th @ 10:30 am

Episode #209
Previously aired Thursday June 19th
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
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Thu Jun 19th @ 10:30 am

Episode #208
Previously aired Wednesday June 18th
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
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Wed Jun 18th @ 10:30 am

Episode #207
Previously aired Tuesday June 17th
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
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Tue Jun 17th @ 10:30 am

Episode #206
Previously aired Monday June 16th
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
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Mon Jun 16th @ 10:30 am

Episode #205
Previously aired Friday June 13th
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
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Fri Jun 13th @ 10:30 am

Episode #204
Previously aired Thursday June 12th
Danielle Forestier prepares French breads, including baguette, boule, pain de mie and pain de campagne.
24 minutes long
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Thu Jun 12th @ 10:30 am

Episode #203
Previously aired Wednesday June 11th
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

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Wed Jun 11th @ 10:30 am

Episode #202
Previously aired Tuesday June 10th
Beatrice Ojakangas prepares Danish pastry pockets, Danish braid, Norwegian potato crepe, potato lefse and Swedish oatmeal hardtack.
24 minutes long
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Tue Jun 10th @ 10:30 am

Episode #201
Previously aired Monday June 9th
Esther McManus, chef, baker, instructor and consultant, prepares almond croissants, plain croissants, chocolate croissants, pate filled croissants and basteeya.
24 minutes long
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Mon Jun 9th @ 10:30 am

Episode #113
Previously aired Friday June 6th
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
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Fri Jun 6th @ 10:30 am

Episode #112
Previously aired Thursday June 5th
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
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Thu Jun 5th @ 10:30 am

Episode #111
Previously aired Wednesday June 4th
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
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Wed Jun 4th @ 10:30 am

Episode #110
Previously aired Tuesday June 3rd
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
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Tue Jun 3rd @ 10:30 am

Episode #109
Previously aired Monday June 2nd
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
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Mon Jun 2nd @ 10:30 am

Episode #108
Previously aired Friday May 30th
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

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