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BAKING WITH JULIA

WATCH NOW ON DEMAND

Saturday, April 5th

11:00pm on
Runtime: 00:26:46
Widescreen

Ladyfingers Genoise with Flo Braker

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.

Monday, April 7th

12:00pm on
Runtime: 00:24:53
Widescreen

Croissants with Esther Mcmanus

Esther McManus, chef, baker, instructor and consultant, prepares almond croissants, plain croissants, chocolate croissants, pate filled croissants and basteeya.

4:00pm on
Runtime: 00:24:53
Widescreen

Croissants with Esther Mcmanus

Esther McManus, chef, baker, instructor and consultant, prepares almond croissants, plain croissants, chocolate croissants, pate filled croissants and basteeya.

Tuesday, April 8th

3:00am on
Runtime: 00:24:53
Widescreen

Croissants with Esther Mcmanus

Esther McManus, chef, baker, instructor and consultant, prepares almond croissants, plain croissants, chocolate croissants, pate filled croissants and basteeya.

Saturday, April 12th

11:00pm on
Runtime: 00:24:53
Widescreen

Croissants with Esther Mcmanus

Esther McManus, chef, baker, instructor and consultant, prepares almond croissants, plain croissants, chocolate croissants, pate filled croissants and basteeya.

Monday, April 14th

12:00pm on
Runtime: 00:24:53
Widescreen

Danish Pastry Pockets with Beatrice Ojakangas

Beatrice Ojakangas prepares Danish pastry pockets, Danish braid, Norwegian potato crepe, potato lefse and Swedish oatmeal hardtack.

4:00pm on
Runtime: 00:24:53
Widescreen

Danish Pastry Pockets with Beatrice Ojakangas

Beatrice Ojakangas prepares Danish pastry pockets, Danish braid, Norwegian potato crepe, potato lefse and Swedish oatmeal hardtack.

Tuesday, April 15th

3:00am on
Runtime: 00:24:53
Widescreen

Danish Pastry Pockets with Beatrice Ojakangas

Beatrice Ojakangas prepares Danish pastry pockets, Danish braid, Norwegian potato crepe, potato lefse and Swedish oatmeal hardtack.

Saturday, April 19th

11:00pm on
Runtime: 00:24:53
Widescreen

Danish Pastry Pockets with Beatrice Ojakangas

Beatrice Ojakangas prepares Danish pastry pockets, Danish braid, Norwegian potato crepe, potato lefse and Swedish oatmeal hardtack.

Monday, April 21st

12:00pm on
Runtime: 00:24:54
Widescreen

Pita Bread and Lamb with Jeffrey Alford and Naomi Duguid

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.

4:00pm on
Runtime: 00:24:54
Widescreen

Pita Bread and Lamb with Jeffrey Alford and Naomi Duguid

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.

Tuesday, April 22nd

3:00am on
Runtime: 00:24:54
Widescreen

Pita Bread and Lamb with Jeffrey Alford and Naomi Duguid

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.

Saturday, April 26th

11:00pm on
Runtime: 00:24:54
Widescreen

Pita Bread and Lamb with Jeffrey Alford and Naomi Duguid

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.

Monday, April 28th

12:00pm on
Runtime: 00:24:54
Widescreen

Traditional French Bread with Danielle Forestier

Danielle Forestier prepares French breads, including baguette, boule, pain de mie and pain de campagne.

4:00pm on
Runtime: 00:24:54
Widescreen

Traditional French Bread with Danielle Forestier

Danielle Forestier prepares French breads, including baguette, boule, pain de mie and pain de campagne.

Tuesday, April 29th

3:00am on
Runtime: 00:24:54
Widescreen

Traditional French Bread with Danielle Forestier

Danielle Forestier prepares French breads, including baguette, boule, pain de mie and pain de campagne.

Saturday, May 3rd

11:00pm on
Runtime: 00:24:54
Widescreen

Traditional French Bread with Danielle Forestier

Danielle Forestier prepares French breads, including baguette, boule, pain de mie and pain de campagne.

Monday, May 5th

12:00pm on
Runtime: 00:24:53
Widescreen

Viennese Pastry with Markus Farbinger

Chef Julia Child observes as pastry chef and master teacher Markus Farbinger creates a classic Viennese Pastry flavored with an espresso batter and layered with merengue. He also demonstrates how to make a decorative yet edible garnish of baskets made out of caramel, which are then filled with fruit.

4:00pm on
Runtime: 00:24:53
Widescreen

Viennese Pastry with Markus Farbinger

Chef Julia Child observes as pastry chef and master teacher Markus Farbinger creates a classic Viennese Pastry flavored with an espresso batter and layered with merengue. He also demonstrates how to make a decorative yet edible garnish of baskets made out of caramel, which are then filled with fruit.

Tuesday, May 6th

3:00am on
Runtime: 00:24:53
Widescreen

Viennese Pastry with Markus Farbinger

Chef Julia Child observes as pastry chef and master teacher Markus Farbinger creates a classic Viennese Pastry flavored with an espresso batter and layered with merengue. He also demonstrates how to make a decorative yet edible garnish of baskets made out of caramel, which are then filled with fruit.

Saturday, May 10th

11:00pm on
Runtime: 00:24:53
Widescreen

Viennese Pastry with Markus Farbinger

Chef Julia Child observes as pastry chef and master teacher Markus Farbinger creates a classic Viennese Pastry flavored with an espresso batter and layered with merengue. He also demonstrates how to make a decorative yet edible garnish of baskets made out of caramel, which are then filled with fruit.

Monday, May 12th

12:00pm on
Runtime: 00:24:53
Widescreen

Meringue Desserts with Charlotte Akoto

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, chocolate merengues with a caramel cream filling, and a merengue Napoleon with whipped cream and fresh fruit . First, she demonstrates the techniques used to make several different kinds of merengues, forming the part of the dessert that will serve as the base for a variety of cream and fruit fillings. Then she shows Child how to make the fillings themselves, and does a final assembly of all the ingredients.

4:00pm on
Runtime: 00:24:53
Widescreen

Meringue Desserts with Charlotte Akoto

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, chocolate merengues with a caramel cream filling, and a merengue Napoleon with whipped cream and fresh fruit . First, she demonstrates the techniques used to make several different kinds of merengues, forming the part of the dessert that will serve as the base for a variety of cream and fruit fillings. Then she shows Child how to make the fillings themselves, and does a final assembly of all the ingredients.

Tuesday, May 13th

3:00am on
Runtime: 00:24:53
Widescreen

Meringue Desserts with Charlotte Akoto

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, chocolate merengues with a caramel cream filling, and a merengue Napoleon with whipped cream and fresh fruit . First, she demonstrates the techniques used to make several different kinds of merengues, forming the part of the dessert that will serve as the base for a variety of cream and fruit fillings. Then she shows Child how to make the fillings themselves, and does a final assembly of all the ingredients.

Saturday, May 17th

11:00pm on
Runtime: 00:24:53
Widescreen

Meringue Desserts with Charlotte Akoto

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, chocolate merengues with a caramel cream filling, and a merengue Napoleon with whipped cream and fresh fruit . First, she demonstrates the techniques used to make several different kinds of merengues, forming the part of the dessert that will serve as the base for a variety of cream and fruit fillings. Then she shows Child how to make the fillings themselves, and does a final assembly of all the ingredients.

Monday, May 19th

12:00pm on
Runtime: 00:24:53
Widescreen

Quickbreads with Marion Cunningham

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.

4:00pm on
Runtime: 00:24:53
Widescreen

Quickbreads with Marion Cunningham

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.

Tuesday, May 20th

3:00am on
Runtime: 00:24:53
Widescreen

Quickbreads with Marion Cunningham

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.

Saturday, May 24th

11:00pm on
Runtime: 00:24:53
Widescreen

Quickbreads with Marion Cunningham

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.

Monday, May 26th

12:00pm on
Runtime: 00:24:54
Widescreen

Baby Cakes with Johanne Killeen

Chef Julia Child observes pastry chef Johanna Killeen as she makes "baby cakes," miniature cakes made from of the same basic batter, but varied with different flavoring ingredients. First, she shows Julia how to 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 dollop of Italian cream cheese flavored with grapa wine. Then she makes a couple of miniature upside-down cakes, using a rhubarb and caramel topping on one and rose geranium leaves on another.

4:00pm on
Runtime: 00:24:54
Widescreen

Baby Cakes with Johanne Killeen

Chef Julia Child observes pastry chef Johanna Killeen as she makes "baby cakes," miniature cakes made from of the same basic batter, but varied with different flavoring ingredients. First, she shows Julia how to 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 dollop of Italian cream cheese flavored with grapa wine. Then she makes a couple of miniature upside-down cakes, using a rhubarb and caramel topping on one and rose geranium leaves on another.

Tuesday, May 27th

3:00am on
Runtime: 00:24:54
Widescreen

Baby Cakes with Johanne Killeen

Chef Julia Child observes pastry chef Johanna Killeen as she makes "baby cakes," miniature cakes made from of the same basic batter, but varied with different flavoring ingredients. First, she shows Julia how to 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 dollop of Italian cream cheese flavored with grapa wine. Then she makes a couple of miniature upside-down cakes, using a rhubarb and caramel topping on one and rose geranium leaves on another.

Saturday, May 31st

11:00pm on
Runtime: 00:24:54
Widescreen

Baby Cakes with Johanne Killeen

Chef Julia Child observes pastry chef Johanna Killeen as she makes "baby cakes," miniature cakes made from of the same basic batter, but varied with different flavoring ingredients. First, she shows Julia how to 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 dollop of Italian cream cheese flavored with grapa wine. Then she makes a couple of miniature upside-down cakes, using a rhubarb and caramel topping on one and rose geranium leaves on another.