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MARTHA BAKES: Season 8

Airs Saturdays, Oct. 21 - Nov. 18 & Dec. 16 & 30, 2017 - Feb. 10, 2018 at 2:30 p.m. on KPBS TV

In the eighth season of MARTHA BAKES, Martha Stewart prepares baked goods usi...

Credit: Courtesy of Martha Stewart Living OmniMedia

Above: In the eighth season of MARTHA BAKES, Martha Stewart prepares baked goods using healthier ingredients.

Learn to create the finest desserts and goodies in your own home on MARTHA BAKES.

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.

EPISODE GUIDE:

Photo credit: Courtesy of Martha Stewart Living OmniMedia

Martha replaces the usual ingredients with more wholesome substitutes in a lofty spelt layer cake lightened with whipped cream and berries.

Episode 1: “Updated Classics” airs Saturday, Oct. 21 at 2:30 p.m. - Sometimes it's hard to believe you can actually improve upon your favorite desserts but Martha proves you can.

On today's show, Martha teaches us how to replace the usual ingredients with more wholesome substitutes in three updated classics: luscious rhubarb and raspberry rye crisps, as trendy as they are delicious, flaky buttermilk barley biscuits, and a lofty spelt layer cake lightened with whipped cream and berries.

Recipes that are sure to become family favorites!

Photo credit: Courtesy of Martha Stewart Living OmniMedia

A coffee shop favorite, apple cider doughnut cake, gets a makeover with more healthful ingredients: whole-wheat flour and applesauce.

Episode 2: “Coffee Shop Favorites” airs Saturday, Oct. 28 at 2:30 p.m. - Learn how to make three coffee shop favorites even better at home using more healthful ingredients: scrumptious apple cider doughnut cake made wholesome with whole-wheat flour and applesauce, tender maple-glazed pumpkin spelt scones, and dunk-worthy seeded graham biscotti.

All guaranteed to garner rave reviews from coffee shop regulars!

Photo credit: Courtesy of Martha Stewart Living OmniMedia

Martha updates three cookie favorites with more wholesome pantry ingredients: pecan, oat, and dark chocolate chunk cookies, chewy molasses crinkles with quinoa flour, and slice-and-bake buckwheat-espresso cookies.

Episode 3: “For The Cookie Jar” airs Saturday, Nov. 4 at 2:30 p.m. - Since you can never have enough cookies in your cookie jar, Martha updates three favorites with more wholesome pantry ingredients: sinfully good pecan, oat, and dark chocolate chunk cookies, chewy molasses crinkles made extra flavorful with quinoa flour, and slice-and-bake buckwheat-espresso cookies for a grown-up treat.

Your cookie jar will never stay full for long!

Photo credit: Courtesy of Martha Stewart Living OmniMedia

A whole-wheat, olive oil crust is a nutritious and healthier choice for a mushroom tart made with tahini.

Episode 4: “Alternative Crusts” airs Saturday, Nov. 11 at 2:30 p.m. - Attention all pie and tart bakers - this show is for you!

Join Martha as she shares nutritious and healthier crust alternatives using a new repertoire of grains, flours and sweeteners in remarkable recipes: a show-stopping free-form plum galette with a crunchy cornmeal crust, a decadent and dairy-free chocolate-coconut pie, and an incredibly delicious savory whole-wheat, olive oil crusted mushroom tart made with tahini.

Something delicious for everyone!

Photo credit: Courtesy of Martha Stewart Living OmniMedia

Martha goes beyond the usual white-flour option in this speedy seeded savory quick bread.

Episode 5: “Flour Power” airs Saturday, Nov. 18 at 2:30 p.m. - Flour is the foundation of a multitude of baked goods and there are many options to choose from beyond the ever-popular white variety.

On today’s show, Martha incorporates these unique flours into three fantastic recipes: custardy herb quiche with a malty rye crust, blueberry coffee cake with a crunchy muesli topping, and a speedy seeded savory quick bread.

Explore the power of flour!

Photo credit: Courtesy of Martha Stewart Living OmniMedia

Martha highlights the virtues of seeds by incorporating them in seeded whole-wheat English muffins.

Episode 6: “Seeded” airs Saturday, Dec. 16 at 2:30 p.m. - Known for their satisfying crunch and distinctive, nutty flavor, seeds create culinary magic in a wide variety of baked goods.

Today Martha highlights the virtues of seeds by incorporating them in three fantastic recipes including seeded whole-wheat English muffins, a heavenly seeded Saratoga torte, and light and crispy whole-grain seeded wafer crackers for the quintessential cocktail party tray.

Recipes so delicious you’ll want to make them again and again.

Photo credit: Courtesy of Martha Stewart Living OmniMedia

Honeyed whole-wheat bread, a breakfast favorite, is perfect for the novice baker.

Episode 7: “Yeasted Breakfast Favorites” airs Saturday, Dec. 30 at 2:30 p.m. - Yeast is the magic ingredient in many breakfast favorites.

Today, Martha shares culinary tricks of the trade in three breakfast favorites: mouthwatering hazelnut hot-cross buns studded with dried cherries, a honeyed whole-wheat bread perfect for the novice baker, and gooey, pull-apart whole-wheat monkey bread.

Breakfast reinvented with a healthful twist!

Photo credit: Courtesy of Martha Stewart Living OmniMedia

Lemon-yogurt cupcakes with fresh raspberry frosting are packed with wholesome ingredients.

Episode 8: “Better (For You) Bake Sale” airs Saturday, Jan. 6, 2018 at 2:30 p.m. - Imagine a better-for-you bake sale chockfull of alluring treats.

On today’s show, three recipes packed with wholesome ingredients that will satisfy parents and kids alike: lemon-yogurt cupcakes with fresh raspberry frosting, lip-smacking whole-wheat sticky buns and zesty orange-barley pound cake you can sell by the slice or by the loaf…all sure-fire hits at your next bake sale.

Photo credit: Courtesy of Martha Stewart Living OmniMedia

Martha makes bakery-style cookies using better-for-you ingredients, including indulgent farro chocolate-chunk cookies.

Episode 9: “Bakery-Style Cookies” airs Saturday, Jan. 13, 2018 at 2:30 p.m. - Learn how to make bakery-style cookies in your own kitchen using better-for-you, delicious ingredients.

Today, Martha makes four fantastic cookies each featuring a wholesome update: indulgent farro chocolate-chunk cookies, spelt-nut crescents loaded with toasted nuts, irresistible whole-wheat almond-butter sandwich cookies, and wholesome but fabulous granola cookies.

Bakery-worthy homemade healthful treats your family will adore!

Photo credit: Courtesy of Martha Stewart Living OmniMedia

Italian-inspired lemon-cornmeal cake is naturally gluten-free.

Episode 10: “Naturally Gluten-Free” airs Saturday, Jan. 20 at 2:30 p.m. - Some of the best gluten-free desserts can likely be made with what you already have in your pantry.

Join Martha in her kitchen as she creates three enticing desserts that just happen to be naturally gluten-free: an Italian-inspired lemon-cornmeal cake, spiced pumpkin pie with an ingenious crisp rice crust, and a richly decadent flourless chocolate-walnut tort.

All naturally gluten-free and delicious!

Broadcast dates to be announced in 2018:

Photo credit: Courtesy of Martha Stewart Living OmniMedia

Time-tested bread recipes using alternative flours include better-than-store-bought whole-wheat pita.

Episode 11: “Breads & Rolls” airs Saturday, Jan. 27 at 2:30 p.m. - On today’s show, Martha demonstrates how to transform everyone’s favorite time-tested bread recipes using alternative flours: honey-wheat Parker House rolls — a more wholesome bread-basket classic, better than store-bought whole-wheat pita bread, and bakery-quality molasses-oat bread.

Amaze your family and friends with homemade, professional-looking breads and rolls.

Photo credit: Courtesy of Martha Stewart Living OmniMedia

Through experimentation with a new repertoire of ingredients, Martha transforms a classic roulade with oat flour and fresh berry cream.

Episode 12: “Rethinking Cake” airs Saturday, Feb. 3 at 2:30 p.m. - Through experimentation with a new repertoire of ingredients, Martha transforms three vintage cake recipes with healthful updates: a classic roulade made with oat flour and fresh berry cream, a light, earthy and gluten-free chocolate buckwheat torte, and zucchini-almond cake topped with a swirl of cream cheese frosting.

Cakes fit for any celebration!

Photo credit: Courtesy of Martha Stewart Living OmniMedia

For the most important meal of the day, airy and light whole-wheat popovers are the perfect breakfast treats.

Episode 13: “Wholesome Breakfast” airs Saturday, Feb. 10 at 2:30 p.m. - We’ve all heard that breakfast is the most important meal of the day and Martha agrees.

On today’s show, she shares three wholesome recipes that will encourage all of us to never skip breakfast again: an Irish-style brown bread made with hearty rye flour, airy and light whole-wheat popovers, and scrumptious whole-wheat date nut quick bread. Tasty recipes for the perfect start to any day!

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