Join or Sign In
Sign in to customize your TV listings
By joining TV Guide, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy.
20 Episodes 2015 - 2015
Episode 1
21 mins
Anna shares her recipes for biscotti, which translates from Italian to mean twice baked. From classic, crunchy biscotti to a more tender version, Anna shares everything you need to know.
Episode 2
21 mins
Anna showcases some classic and contemporary cakes made using ingredients other than flour, and with that comes the lesson in how to achieve delicate and moist cakes made without wheat flour.
Episode 3
22 mins
Bagels and pretzels can be categorized under the same umbrella, since they share the common technique of being boiled before they are baked. Anna expands on the basic techniques.
Episode 4
21 mins
Marzipan is made simply from ground almonds mixed with sugar to achieve a paste, but it has so many uses in the dessert world. Anna showcases marzipan from its fundamental creation to its many uses.
Episode 5
22 mins
Anna showcases a number of her favourite recipes for the widely popular baked treat - the bar, from a simple one-bowl granola bar recipe to a distinctly Canadian Nanaimo bar.
Episode 6
22 mins
Anna showcases the dough recipe that best suits savoury pie fillings, and adapts common pastry principles to achieve a flaky and tender savoury result.
Episode 7
21 mins
Exactly as they sound, cake cookies are soft and moist like a cake, but you bake them on a tray like a traditional cookie. Anna demonstrates the cake-like batter and how to achieve the best results.
Episode 8
21 mins
Anna shares her techniques for achieving the balance of a rich dough with a hint of flakiness with her Danish recipes.
Episode 9
22 mins
Cobblers and crisps are the comfort food of the dessert world, and they share a common presentation of crunchy topping baked over fruit. Anna shares her favourite versions.
Episode 10
22 mins
The most popular of frostings, buttercream comes in various flavours, and also in a variety of techniques. Anna demonstrates the basic styles of buttercream frosting.
Episode 11
22 mins
French petit fours, or 'little cakes' are truly something special. These individual, two-bite sweets are each baked in a particular pan, and have a very interesting story behind them.
Episode 12
21 mins
Flatbreads are a common bread style around the world, with each culture having its own style. Anna showcases a number of the most popular or common flatbreads.
Episode 13
21 mins
There's nothing trifling about a good trifle. To call a dessert a trifle it must have layers of cake, cream, and fruit. This leaves a lot of room to experiment with both classic and creative recipes.
Episode 14
22 mins
Icebox cookies came into fashion in the early 1900's, when iceboxes were used to keep food chilled, and are still as popular as ever. Anna shows a number of traditional styles.
Episode 15
22 mins
Anna shows how to prepare the delicate sugar-based pastry that is pate sucree, and includes tips and tricks to make it even more versatile.
Episode 16
21 mins
Bread pudding falls into the category of custard, since the bread is baked in an eggcream mixture to achieve its delicate richness. Anna demonstrates the principles behind this famous dessert.
Episode 17
21 mins
Italian meringue is made from whipping egg whites and pouring in boiled sugar, giving the meringue strength and structure to be used in many ways.
Episode 18
22 mins
Batter cookies start with a soft batter that is shaped, piped or formed before baking, and are a classic part of a pastry chef's repertoire. Anna shares her favourite batter cookie recipes.
Episode 19
21 mins
Who doesn't love caramel? Learning to make a basic caramel opens the patisserie door to so many desserts and delights, from classic to creative.
Episode 20
21 mins
Light and airy, sponge cakes embody that great balance of technique and creativity and this lesson shows how limitless the options are.