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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 November 24th
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
tpt Channel 2.1

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Mon Nov 24th @ 10:30 am

Episode #312
Previously aired Friday November 21st
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
tpt Channel 2.1

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Fri Nov 21st @ 10:30 am

Episode #311
Previously aired Thursday November 20th
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
tpt Channel 2.1

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Thu Nov 20th @ 10:30 am

Episode #310
Previously aired Wednesday November 19th
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
tpt Channel 2.1

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Wed Nov 19th @ 10:30 am

Episode #309
Previously aired Tuesday November 18th
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
tpt Channel 2.1

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Tue Nov 18th @ 10:30 am

Episode #308
Previously aired Monday November 17th
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 Nov 17th @ 10:30 am

Episode #307
Previously aired Friday November 14th
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
tpt Channel 2.1

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Fri Nov 14th @ 10:30 am

Episode #306
Previously aired Thursday November 13th
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 Nov 13th @ 10:30 am

Episode #305
Previously aired Wednesday November 12th
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 Nov 12th @ 10:30 am

Episode #304
Previously aired Tuesday November 11th
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
tpt Channel 2.1

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Tue Nov 11th @ 10:30 am

Episode #303
Previously aired Monday November 10th
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
tpt Channel 2.1

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Mon Nov 10th @ 10:30 am

Episode #302
Previously aired Friday November 7th
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
tpt Channel 2.1

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Fri Nov 7th @ 10:30 am

Episode #301
Previously aired Thursday November 6th
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
tpt Channel 2.1

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Thu Nov 6th @ 10:30 am

Episode #213
Previously aired Wednesday November 5th
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
tpt Channel 2.1

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Wed Nov 5th @ 10:30 am

Episode #212
Previously aired Tuesday November 4th
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
tpt Channel 2.1

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Tue Nov 4th @ 10:30 am

Episode #211
Previously aired Monday November 3rd
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
tpt Channel 2.1

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Mon Nov 3rd @ 10:30 am

Episode #210
Previously aired Friday October 31st
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
tpt Channel 2.1

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Fri Oct 31st @ 10:30 am

Episode #209
Previously aired Thursday October 30th
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

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Thu Oct 30th @ 10:30 am

Episode #208
Previously aired Wednesday October 29th
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

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Wed Oct 29th @ 10:30 am

Episode #207
Previously aired Tuesday October 28th
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

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Tue Oct 28th @ 10:30 am

Episode #206
Previously aired Monday October 27th
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

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Mon Oct 27th @ 10:30 am

Episode #205
Previously aired Friday October 24th
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

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Fri Oct 24th @ 10:30 am

Episode #204
Previously aired Thursday October 23rd
Danielle Forestier prepares French breads, including baguette, boule, pain de mie and pain de campagne.
24 minutes long
tpt Channel 2.1

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Thu Oct 23rd @ 10:30 am

Episode #203
Previously aired Wednesday October 22nd
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 Oct 22nd @ 10:30 am

Episode #202
Previously aired Tuesday October 21st
Beatrice Ojakangas prepares Danish pastry pockets, Danish braid, Norwegian potato crepe, potato lefse and Swedish oatmeal hardtack.
24 minutes long
tpt Channel 2.1

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Tue Oct 21st @ 10:30 am

Episode #201
Previously aired Monday October 20th
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

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episode on this channel.

tpt MN Channel 2.2

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tpt Life Channel 2.3

Mon Oct 20th @ 10:30 am


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