The Best Episodes of Martha Bakes

An orange-curd-filled birthday cake with chocolate frosting; layer cake; stone-fruit upside-down cake; strawberry cupcakes.

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Flaky pâte brisée crust; mile-high apple pie; tomato tart.

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Cheesecakes in various sizes and flavors include an Italian ricotta cheesecake and individual cherry cheesecakes.

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Variations of the pound cake, from traditional to a version inspired by Asia.

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Using buttery pastry for sweet and savory treats such as French Napoleon.

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Classic angel food cake; coconut angel food cake with Swiss meringue; brown sugar minicakes; espresso ice cream.

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Martha makes devil's food cake, hi-hat cupcakes, and fudgy brownies on this can't-miss show for chocolate lovers.

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Puff pastry using only four ingredients; cream puffs, eclairs, profiteroles and cheesy gougeres.

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Pavlova with passion fruit; ile flottante; Huguenot torte.

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Traditional lemon mousse damask tart with candied lemon peel; chocolate tart shell layered with homemade caramel and chocolate ganache.

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Yeast dough treats include pecan sticky buns and pull-apart monkey bread.

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Martha prepares herb-buttermilk biscuits and angel biscuits. Also: cream scones with orange-liqueur-soaked currants.

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Martha prepares blueberry muffins, puff popovers and cheese popovers stuffed with fried egg, spinach and bacon.

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Martha prepares four cookie recipes in the Season 2 premiere. Included: brown-sugar chocolate-chip cookies; sable cookies; old-fashioned sugar cookies; chocolate-ginger-molasses cookies.

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Prepared: rhubarb upside-down cake; jam-filled coffee-cake muffins; streusel cake with a confectioner-sugar glaze.

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Prepared: shortbread wedges; brown-butter shortbread lemon bars; brown-sugar-pecan shortbread cookies.

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Prepared on this episode: crème caramel; crème brulee; cherry clafouti.

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Prepared: brioche in three different shapes.

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Prepared: orange-almond cake with Italian meringue buttercream piping; four-layer genoise cake with passion fruit buttercream.

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Tips for making bread, including multigrain, white and rye.

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Tips for making soufflés, including cheese, chocolate, lemon and caramel varieties.

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Tips for making croissants, including plain, almond, chocolate and ham-and-cheese varieties.

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Tips for making tarts, including chewy chess tarts, lemon-meringue tartlettes and tart tatins.

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Prepared: Irish soda bread; olive-and-cheese bread; Sally Lunn bread.

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Tuile cookies are prepared. Included: lacy tuiles with nuts; brandy snap tuiles; cigarette tuiles dipped in chocolate; fortune cookies.

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