Martha Stewart's French Cooking Episodes

Martha Cooks · S5E10 · July 8, 2024 · 30 min

Jacques Pepin Cooking His Way

Martha welcomes Jacques Pépin — her peer and one of France's greatest cooking ambassadors in America — for a warm, collegial episode. They make omelettes together (comparing their slightly different techniques), a fast French lentil salad, and Pépin's beloved chocolate mousse.

with Jacques Pépin

Martha Cooks · S5E7 · July 8, 2024 · 30 min

French Bistro Night

Martha recreates a classic French bistro dinner at home: steak frites with proper shoestring fries and a Dijon-cream sauce, a silky onion tart, and profiteroles filled with vanilla ice cream and draped in hot chocolate sauce.

Martha Cooks · S5E5 · July 8, 2024 · 30 min

Brioche, Tarts and Pie

Martha collaborates with Chef Margarita Lorenzana-Manzke on enriched doughs and pastry. They make a cloud-soft brioche loaf, a Basque cheesecake baked until burnished on the outside and custard within, and an open-faced summer berry tart.

with Margarita Lorenzana-Manzke

Martha Cooks · S5E1 · July 8, 2024 · 30 min

Ice Cream Show

Martha explores ice cream in all its forms with artisan ice cream maker Ben Van Leeuwen. They make a classic French custard base, a dairy-free coconut ice cream with mango swirl, and a savory gorgonzola-walnut ice cream that pairs with salad.

with Ben Van Leeuwen

Martha Cooks · S4E10 · May 20, 2024 · 30 min

Martha's Favorite Brunch

The season finale revisits brunch with Martha's all-time favorites: shakshuka with tomatoes and feta, a proper croque-madame with béchamel and a runny egg, and a citrus-dressed fruit salad that serves as both opener and closer.

Martha Cooks · S4E3 · May 20, 2024 · 30 min

Baking Baguettes and Breads

Martha tackles the baguette — the bread many home bakers fear most — explaining the hydration, the scoring, and the steam injection that produces a crackly crust. She also makes a pain de campagne and a whole-grain einkorn loaf.

Martha Cooks · S2E6 · April 3, 2023 · 30 min

Croissants and Sourdough

The two most technically demanding breads get dedicated treatment. Martha laminate croissant dough through multiple folds over two days, and guides viewers through maintaining and baking with a sourdough starter.

Martha Cooks · S2E5 · April 3, 2023 · 30 min

Brunch Favorites

Martha's definitive brunch menu, updated for a new decade: Dutch baby pancakes puffed high in a cast-iron skillet, avocado toast elevated with poached eggs and everything-bagel spice, and a citrus-forward French 75 cocktail.

Martha Cooks · S1E10 · January 23, 2023 · 30 min

Classic Desserts

Martha's final episode of Season 1 revisits her most essential desserts: a proper tarte Tatin with golden, caramelized apples inverted onto flaky pastry, a dark chocolate pot de crème, and her legendary rice pudding with vanilla and cream.

Martha Cooks · S1E5 · December 12, 2022 · 30 min

Winter Soups

Three hearty soups for cold months. Martha makes a French onion soup with a properly bubbling Gruyère crown, a silky butternut squash purée brightened with ginger, and a rustic white bean and escarole soup built on good chicken stock.

Martha Gets Down and Dirty · S1E8 · August 19, 2021 · 30 min

Martha Vegs Out

The season finale harvests the vegetable garden at peak summer abundance. Martha and Ryan work through tomatoes, zucchini, beans, and herbs, then Martha heads into the kitchen to prepare a complete summer meal from what they brought in, closing the loop from seed to table.

with Ryan McCallister

Martha & Snoop's Potluck Dinner Party · S3E8 · December 11, 2019 · 60 min

Holiday Frost Fight

The holiday season inspires a festive baking battle. Paris Hilton brings glamour to Martha's side while Tank handles the musical entertainment. HaHa Davis also appears for comic relief. The episode features gingerbread house construction, cookie decorating, and a mulled wine competition.

with Paris Hilton, Tank, HaHa Davis

Martha Bakes · S11E9 · January 1, 2019 · 30 min

Almonds

Almonds in every form — whole, sliced, ground into flour, and as paste — drive this episode. Martha bakes a flourless almond cake, classic Spanish tarta de Santiago, almond croissants, and chewy amaretti cookies.

Martha Bakes · S11E2 · January 1, 2019 · 30 min

Apples

An episode dedicated to apples in baking, covering how variety choice changes texture. Martha makes a French apple tart with fanned slices on pastry cream, a chunky Appalachian stack cake, and warm apple fritters.

Martha Bakes · S10E10 · September 6, 2018 · 30 min

Perfect Puff Pastry

All-butter puff pastry made from scratch, then used for mille-feuille, palmiers, and a showpiece vol-au-vent for entertaining.

Martha Bakes · S10E8 · August 25, 2018 · 30 min

Impressive Chocolate Desserts

Chocolate showstoppers: a mirror-glaze chocolate entremet, chocolate bark with tempered patterns, and a dramatic fallen soufflé cake served warm.

Martha & Snoop's Potluck Dinner Party · S2E15 · August 22, 2018 · 60 min

In the Mood

Season 2's competitive format pits Team Martha against Team Snoop in 'In the Mood'. Celebrity guests judge as both hosts bring their distinct sensibilities to the challenge, producing an episode that blends cooking instruction with genuine comedic chemistry.

Martha & Snoop's Potluck Dinner Party · S2E13 · August 15, 2018 · 60 min

Return of the Mac 'N Cheese

Season 2's competitive format pits Team Martha against Team Snoop in 'Return of the Mac 'N Cheese'. Celebrity guests judge as both hosts bring their distinct sensibilities to the challenge, producing an episode that blends cooking instruction with genuine comedic chemistry.

Martha Bakes · S10E6 · August 11, 2018 · 30 min

Breakfast Pastries

Morning pastries that look as impressive as they taste: croissants with a perfect honey-comb interior, morning buns rolled in orange sugar, and iced cinnamon rolls piped with cream cheese frosting.

Martha Bakes · S10E2 · July 14, 2018 · 30 min

Perfect Pâte à Choux

Choux dough gets its masterclass: éclairs with pastry cream and chocolate glaze, Paris-Brest with praline cream, and a croquembouche tower built from cream puffs and spun caramel.

Martha & Snoop's Potluck Dinner Party · S2E10 · May 13, 2018 · 60 min

Gettin' Veggie With It

Season 2's competitive format pits Team Martha against Team Snoop in 'Gettin' Veggie With It'. Celebrity guests judge as both hosts bring their distinct sensibilities to the challenge, producing an episode that blends cooking instruction with genuine comedic chemistry.

Martha Bakes · S9E13 · April 28, 2018 · 30 min

French Cookies

Martha bakes cookies from French Cookies, exploring the regional techniques and traditional ingredients that define the style. The finale explores French cookie tradition: palmiers (puff pastry twists), Breton galettes (buttery shortbread), and tuiles à l'orange (thin crisp wafers shaped while warm).

Martha Bakes · S8E7 · November 18, 2017 · 30 min

Yeasted Breakfast Favorites

Breakfast yeasted pastries beyond croissants: Martha makes cinnamon rolls with cream cheese icing, sticky buns with pecan caramel, and a braided Swedish cardamom bread.

Martha & Snoop's Potluck Dinner Party · S2E3 · October 30, 2017 · 60 min

Keepin' It Crunk

Season 2's competitive format pits Team Martha against Team Snoop in 'Keepin' It Crunk'. Celebrity guests judge as both hosts bring their distinct sensibilities to the challenge, producing an episode that blends cooking instruction with genuine comedic chemistry.

Martha Bakes · S8E2 · October 14, 2017 · 30 min

Coffee Shop Favorites

The pastry case of a great coffee shop: vanilla bean scones with a proper crust, morning glory muffins packed with carrot and pineapple, and a flaky croissant-style kouign-amann.

Martha Stewart's Cooking School · S5E4 · May 13, 2017 · 30 min

Breads

Gulf breads: khameer (saffron-scented leavened rounds), rigag (crispy thin crepe-like bread), and a fluffy khobz oven bread.

Martha Bakes · S7E7 · November 17, 2016 · 30 min

Gulf

Gulf Coast baking reflects its French, Spanish, and African heritage: a king cake in carnival colors, beignets dusted with powdered sugar, and a praline-pecan sweet potato pie.

Martha & Snoop's Potluck Dinner Party · S1E1 · November 7, 2016 · 60 min

Putting the Pot in Potluck

Martha Stewart and Snoop Dogg kick off their unlikely dinner party series with a star-studded season premiere. Seth Rogen, Ice Cube, and Wiz Khalifa join the table as Martha handles the elegant courses and Snoop brings the West Coast flavor.

with Seth Rogen, Ice Cube, Wiz Khalifa

Martha Bakes · S6E12 · July 7, 2016 · 30 min

French Meringue

The simplest of the three meringue types — raw egg whites whipped with sugar — forms the base for vacherin, baked Alaska, and tiny meringue kisses piped and dried overnight in a low oven.

Martha Bakes · S6E11 · July 2, 2016 · 30 min

Pastry Cream

Pastry cream — crème pâtissière — fills éclairs, Napoleons, and fruit tarts. Martha makes a classic version and variations: lightened with whipped cream for diplomat cream, and flavored with chocolate and praline.

Martha Bakes · S6E10 · June 25, 2016 · 30 min

Layered Yeast Dough

The Danish pastry family extends to croissant dough and kouign-amann — the Breton butter cake that caramelizes as it bakes. Martha makes all three from a similar laminated base.

Martha Bakes · S6E5 · May 5, 2016 · 30 min

Frangipane

Frangipane — the almond cream spread on tart bases before fruit is arranged on top — appears in pear Bourdaloue tart, a raspberry frangipane galette, and almond-filled croissant dough formed into bear claws.

Martha Bakes · S5E9 · November 26, 2015 · 30 min

Extraordinary Fruits

Less-common fruits get the baking spotlight: a fig and almond tart, a persimmon pudding cake, and a passion fruit soufflé demonstrating the fruit's extraordinary acidity and perfume.

Martha Bakes · S4E13 · April 4, 2015 · 30 min

Caramelized and Crisp

The season finale focuses on caramelization: a properly made tarte Tatin with deeply caramelized apples and buttery pastry, tuiles pressed into cylinders, and a financier variation that browns the butter to a hazelnut intensity.

Martha Stewart's Cooking School · S4E12 · December 20, 2014 · 30 min

Cheese

Cooking with cheese beyond melting it on pizza: Martha makes a fromage fort (blended cheese spread), a soufflé au Comté, and gougères.

Martha Stewart's Cooking School · S4E9 · November 29, 2014 · 30 min

Cooking with Wine

Wine's role in cooking: Martha makes a wine-braised chicken coq au vin, risotto with a full bottle of Barolo, and a zabaglione beaten to a froth over a bain-marie.

Martha Stewart's Cooking School · S4E7 · November 15, 2014 · 30 min

French Bistro Classics

The French bistro menu: steak frites with proper café de Paris butter, moules marinières with crusty bread, and a crème caramel unmolded at the table.

Martha Bakes · S3E5 · May 3, 2014 · 30 min

French Classics

Martha covers the foundational French pastry preparations that appear on every tasting menu: canelés with their lacquered crust and custardy interior, mille-feuille with stacked puff pastry and pastry cream, and classic Paris-Brest.

Martha Stewart's Cooking School · S3E12 · March 22, 2014 · 30 min

Salads

Composed salads as a main course: Martha makes a grain salad with toasted farro, a Cobb salad with blue cheese dressing, and a classic salade Lyonnaise with lardons and a warm vinaigrette.

Martha Stewart's Cooking School · S3E11 · March 15, 2014 · 30 min

Potatoes

Everything the potato can do: a proper gratin dauphinois with cream and Gruyère, pommes Anna built from thinly sliced discs of potato crisped in butter, and a twice-baked potato stuffed with sharp cheddar.

Martha Stewart's Cooking School · S3E9 · March 1, 2014 · 30 min

Sauces

Sauce-making beyond the mother sauces: Martha makes a chimichurri for grilled meats, a classic French beurre blanc with white wine and butter, and a romesco — the Catalan nut and pepper sauce.

Martha Stewart's Cooking School · S3E2 · January 11, 2014 · 30 min

Onions

The onion family gets a complete episode: slow-caramelized onions for a tart, pickled red onions for tacos, and a soubise sauce — the classic French onion cream — for serving with roasted meats.

Martha Stewart's Cooking School · S2E12 · June 22, 2013 · 30 min

Legumes

From dried beans to fresh peas: Martha makes a proper cassoulet with confit duck and sausage, a hummus from scratch with dried chickpeas, and a lentil soup with cumin-tempered oil.

Martha Stewart's Cooking School · S2E8 · May 25, 2013 · 30 min

Sautéing

The French technique of quick cooking in hot fat: Martha explains the difference between sautéing and pan-frying, makes sole meunière in browned butter, and sautés chicken breasts to a golden, juicy finish.

Martha Stewart's Cooking School · S2E2 · April 13, 2013 · 30 min

Stewing

Low-and-slow wet cooking unlocks tough cuts. Martha makes a classic beef bourguignon, explains how to maintain a bare simmer (not a boil), and shows how to adjust seasoning at the end of a long braise.

Martha Stewart's Cooking School · S1E13 · January 1, 2012 · 30 min

Entertaining

Martha applies all the skills from the season to create a dinner party menu. She prepares cheese gougères to pass with cocktails, a butterflied leg of lamb, and ratatouille made from the season's best vegetables.

Martha Stewart's Cooking School · S1E12 · January 1, 2012 · 30 min

Salads

Martha reframes the salad as a technique-driven course. She makes a classic Caesar dressing from scratch with anchovy and raw egg, a warm duck confit salad with frisée, and a composed Niçoise with tuna, haricots verts, and olives.

Martha Stewart's Cooking School · S1E11 · January 1, 2012 · 30 min

Desserts

Martha applies culinary school logic to dessert: a properly tempered chocolate mousse built on pâte à bombe, a classic crème brûlée torched to an even amber crust, and a vanilla bean panna cotta that sets to the perfect jiggle.

Martha Stewart's Cooking School · S1E8 · January 1, 2012 · 30 min

Sauces

The five French mother sauces organized around technique. Martha makes a velvety béchamel, a rich velouté, and hollandaise — explaining how each becomes a template for dozens of derivative sauces used in both home and restaurant cooking.

Martha Stewart's Cooking School · S1E2 · January 1, 2012 · 30 min

Eggs

Martha covers the egg's versatility across cooking techniques: perfect soft- and hard-boiled, French-style scrambled, a silky frittata, and a classic béarnaise sauce that teaches emulsification on the stovetop.

Martha Stewart's Cooking School · S1E1 · January 1, 2012 · 30 min

Stocks and Soups

The foundation of French cooking gets a full breakdown. Martha clarifies the difference between stock and broth, makes a rich chicken stock by carefully skimming fat and impurities, then uses it for classic French onion soup and a bright chicken noodle.

Martha Bakes · S2E12 · December 12, 2011 · 30 min

Tuiles

Martha focuses the episode on tuiles, teaching the underlying technique that makes each version succeed. Tuiles — thin, crisp, curved cookies named for the French roof tiles they resemble — are a pastry shop staple. Martha shows how to spread the batter thinly, bake to the right color, and shape them over a rolling pin while still warm.

Martha Bakes · S2E10 · November 28, 2011 · 30 min

Tarts

Martha focuses the episode on tarts, teaching the underlying technique that makes each version succeed. Martha assembles several tarts using different shells and fillings: a classic fruit tart on pastry cream in a pâte sucrée shell, a rustic free-form galette, and a creamy tarte Tatin with caramelized apples and flaky pastry.

Martha Bakes · S2E9 · November 21, 2011 · 30 min

Croissants

Martha focuses the episode on croissants, teaching the underlying technique that makes each version succeed. The laminated croissant — layers of dough and cold butter folded repeatedly — is explained step by step. Martha makes classic plain croissants and filled ones with almond cream and chocolate, showing how the same dough produces different results.

Martha Bakes · S2E8 · November 14, 2011 · 30 min

Souffles

Martha focuses the episode on souffles, teaching the underlying technique that makes each version succeed. Martha revisits the soufflé with additional detail: the base can be a béchamel, a pastry cream, or a fruit purée. She makes a Grand Marnier dessert soufflé and a sharp cheese soufflé, emphasizing that the technique is straightforward once practiced.

Martha Bakes · S2E5 · October 24, 2011 · 30 min

Brioche

Martha focuses the episode on brioche, teaching the underlying technique that makes each version succeed. The rich, buttery French bread gets a full episode devoted to its unique properties. Martha makes a classic tête à tête, a large loaf, and a brioche tart base, explaining how the high butter content requires patience and cold fermentation.

Martha Bakes · S2E4 · October 17, 2011 · 30 min

Custards

Martha focuses the episode on custards, teaching the underlying technique that makes each version succeed. Egg-thickened desserts span the temperature spectrum — Martha makes a perfectly set crème caramel, a barely trembling baked egg custard, and a stovetop pastry cream used as the foundation of many French pastries.

Martha Bakes · S1E13 · April 25, 2011 · 30 min

French Pastry

The season finale tours classic French small pastries. Martha makes buttery croissants with their requisite honeycomb interior, golden shell-shaped madeleines scented with lemon zest, and financiers — the almond-brown butter cakes beloved by Parisian pastry shops.

Martha Bakes · S1E12 · April 18, 2011 · 30 min

Soufflés

Martha tackles the notoriously temperamental soufflé, breaking down the technique into manageable steps. She prepares a bittersweet chocolate soufflé, a bright lemon version with raspberry coulis, and a classic savory cheese soufflé — proving the dish is less fragile than its reputation suggests.

Martha Bakes · S1E7 · March 14, 2011 · 30 min

Meringues

Martha covers all three meringue styles — French, Swiss, and Italian — through three dramatic desserts. A passion fruit pavlova showcases French meringue's crisp exterior and marshmallow center; île flottante brings poached Swiss meringue islands floating in crème anglaise; and a Southern Huguenot torte rounds out the lesson.