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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.

Below is a list of broadcasts scheduled to air in the next 60 days on any of our three channels.

Episode #101
Craig Kominiak
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.

Episode #102
Alice Medrich
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.

Episode #103
Michel Richard
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.
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.

Episode #104
Lora Brody
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.
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.

Episode #105
Marcel Desaulniers
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.

Episode #106
Gale Gand
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.

Episode #107
Norman Love
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.

Episode #108
Airs 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

No upcoming airings of this
episode on this channel.

tpt MN Channel 2.2

No upcoming airings of this
episode on this channel.

Episode #109
Airs 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
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.

Episode #110
Airs 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
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.

Episode #111
Previously aired Monday February 17th
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.

Episode #112
Previously aired Tuesday February 18th
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.

Episode #113
Previously aired Wednesday February 19th
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.


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

Episode #313
Previously aired Thursday March 27th
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

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #312
Previously aired Wednesday March 26th
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

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #311
Previously aired Tuesday March 25th
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

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #310
Previously aired Monday March 24th
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

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #309
Previously aired Friday March 21st
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

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #308
Previously aired Thursday March 20th
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
tpt Channel 2.1

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #307
Previously aired Wednesday March 19th
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

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #306
Previously aired Tuesday March 18th
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
tpt Channel 2.1

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #305
Previously aired Monday March 17th
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
tpt Channel 2.1

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #304
Previously aired Friday March 14th
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

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #303
Previously aired Thursday March 13th
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

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #302
Previously aired Wednesday March 12th
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

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #301
Previously aired Tuesday March 11th
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

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #213
Previously aired Monday March 10th
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

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #212
Previously aired Friday March 7th
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

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #211
Previously aired Thursday March 6th
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

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #210
Previously aired Wednesday March 5th
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

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #209
Previously aired Tuesday March 4th
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 previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #208
Previously aired Monday March 3rd
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 previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #207
Previously aired Friday February 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

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #206
Previously aired Thursday February 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

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #205
Previously aired Wednesday February 26th
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 previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #204
Previously aired Tuesday February 25th
Danielle Forestier prepares French breads, including baguette, boule, pain de mie and pain de campagne.
24 minutes long
tpt Channel 2.1

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #203
Previously aired Monday February 24th
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 previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #202
Previously aired Friday February 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

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #201
Previously aired Thursday February 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

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #113
Previously aired Wednesday February 19th
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 previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.


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