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Martha Bakes | Season 4

Last Updated by WMHT Web Editor on

Southern Martha shows four of her favorite recipes highlighting the South’s rich culinary heritage.

Watch on WMHT-TV

Learn to create the finest desserts and goodies in your own home. Martha Stewart shares the best baking tips and techniques, giving you the confidence to create delectable baked goods — from scratch — in your own kitchen. Martha’s updated versions of the classics set the standard, while her uses of flavors and ingredients add new angles to some familiar favorites.

Citrus
In this lesson, Martha shares her love of citrus with four favorite recipes: a light and airy orange chiffon cake bursting with flavor, Shaker lemon pie with a three-ingredient filling, mouthwatering lime squares with pistachio graham-cracker crust and an upside-down cake made with three kinds of citrus.

Northeast
Join Martha as she shares four mouthwatering regional favorites from the Northeast. A delectable cranberry tart flavored with currant jelly and cognac, mini chocolate whoopie pies filled with chocolate ganache, and the technique for getting those beloved crumbs on New York crumb cake. Plus, an easy-to-make babka that is so delicious you’ll be tempted to eat it morning, noon and night.

Pumpkin
Loved by Americans since colonial times, pumpkin is just as popular today as it was back then. Discover how Martha incorporates it into four remarkable recipes. A delectable pumpkin pecan pie that’s perfect for entertaining, a velvety smooth cheesecake swirled with pumpkin, and the best pumpkin bread you’ve ever tasted, along with a show-stopping deep dish pumpkin pie that’s billowing with meringue.

Nuts
Some of Martha’s all-time favorite recipes have something in common — they’re made with nuts, lending both flavor and texture. See how she uses almonds, hazelnuts, peanuts, walnuts and pecans to create a traditional linzertorte, oatmeal cookies sandwiched with a creamy peanut butter filling, a famous walnut cake named after Saint Andrew, and an impressive-looking pecan tart with a secret ingredient.

Caramel
Learn everything you need to know about making caramel as Martha demystifies the secret to this one-ingredient wonder with four irresistible recipes, including a decadent six-layer chocolate cake filled with salted caramel and covered with swirls of chocolate frosting. Learn the technique for making dulce de leche, a creamy caramel confection used to fill shortbread cookies, known as alfajores, and a buttery pound cake with a caramel glaze. Plus, the best chocolate-caramel bar cookies.

Fruit Desserts
Whether you’re a beginner or a seasoned pro, you’ll welcome Martha’s expert tips for baking the most delicious fruit desserts. A tempting pink applesauce-filled tart topped with paper-thin slices of apple; a rich pistachio brown butter cake studded with sweet Concord grapes; a pear frangipane tart; and individual apple pies with a surprise ingredient tucked inside.

Phyllo
Learn everything you need to know about baking with phyllo, as Martha shares some of her favorites: ruffled milk pie, an elegant dessert that’s often served as part of a traditional Greek Easter celebration; a savory Moroccan meat pie known as bisteeya; and baklava, a layered pastry made with chopped nuts. Plus, spanakopita, a traditional Greek spinach pie.

Spiked
With good reason, many desserts include alcohol in the list of ingredients. Learn how Martha spikes four longtime favorites for an incomparable depth of flavor: a traditional fruitcake loaded with candied fruits and nuts to share with family and friends; an easy plum-and-port crostata made with a flavorful port wine; rum raisin pie with a silken vanilla-rum custard and plump golden raisins; and tiramisu, everyone’s favorite Italian dessert.

Southern
Join Martha as she shares four of her favorite recipes highlighting the South’s rich culinary heritage. An irresistible banana cream pie that’s perfect for any occasion, a coconut cake loaded with more coconut than you thought possible, and a spoon bread that’s more “pudding” than “bread” and as light as a soufflé. Plus, pecan tassies, petite pastries featuring the flavors and textures of pecan pie.