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

Flaky Pate Brisee crust; mile-high apple pie; tomato tart.

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

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

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

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

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

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

Pavlova with passion fruit; ile flottante; Huguenot torte.

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

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

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

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

Shortbread wedges; brown-butter shortbread lemon bars; brown sugar pecan shortbread cookies; pumpkin tart.

Making brioche dough, then brioche a tete, brioche loaf and baba au rhum; French toast.

Brown sugar chocolate chip cookies; old-fashioned lemon sugar cookies; chewy chocolate ginger-molasses cookies; sable; glazed citrus doodles.

Creme caramel; creme brulee; cherry clafouti; mocha custards.

Five variations of paper-thin cookies include basic tuile batter, lacy nut cookies, brandy soup cups, fortune cookies and chocolate tuile ice cream cones.

White, multigrain and rye breads; Parker House rolls.

Oven-dried heirloom tomato pizza; grape focaccia; thin tarte flambee; three-cheese gluten-free calzone.

Four-layer genoise cake with passion fruit buttercream; orange almond cake with an Italian meringue buttercream piping; chocolate rum roulade.

Apple tart tatin with a pate brisee crust; chewy chess tart with a cookie crust; lemon meringue tartlets; mini rhubarb and raspberry galettes.

Cheese souffle; caramel souffle; chocolate souffle; lemon souffle; iced lemon mousse.

Peach cobbler; blueberry crisp; blackberry buckle; pear brown betty.

Dutch baby pancake; oven-baked French toast; quiche made with peas and ham; cheese, ham and onion strata.

Peanut butter and jelly bars; brownies; pecan bars with a toffee-like topping; fruit and nut energy bar.

Kris Kringle bread pudding; chocolate pots de creme; old-fashioned French baked custard; steamed cranberry pudding; lemon pudding.

Paris-Brest, a wheel-shaped ring of cream puffs; madeleines; Breton butter cake.

Peach crumble pie; key lime pie baked in a graham cracker crust; coconut cream pie.

Flatbreads; blue cheese-pecan icebox crackers; cheesy cracker; thyme crackers sprinkled with sea salt.

Four cupcake recipes -blueberry swirl, lemon meringue, red velvet with cream cheese frosting and one-bite double diablo.

Italian panettone with dried fruit and almonds; German stollen with dried fruit and marzipan; Greek Orthodox Easter bread embellished with bright red eggs.

Adding chocolate to baked Alaska; creating a chocolate cake with a warm center; chocolate cream pie with caramel whipped cream topping.

Lemon bundt cake; devil's food bundt cake; whipped cream cake; applesauce spice cake.

Breakfast cookie; brown butter cookie; macaroon; graham crackers.

Giant bran muffins filled with raisins; citrusy mini orange muffins; healthy morning muffins; plum-filled coffee cake muffins; glazed zucchini muffins.

Orange chiffon cake; Shaker lemon pie; lime squares with pistachio graham cracker crust; upside-down cake made with three kinds of citrus.

Cranberry tart with currant jelly and cognac; mini chocolate whoopie pies; New York crumb cake; babka.

Pumpkin pecan pie; cheesecake swirled with pumpkin; pumpkin bread; deep dish pumpkin pie.

Traditional linzertorte; oatmeal cookies with a peanut butter filling; walnut cake; pecan tart.

Six-layer chocolate cake filled with salted caramel; dulce de leche; pound cake with caramel glaze; chocolate-caramel bar cookies.

Pink applesauce-filled tart; pistachio brown butter cake with Concord grapes; pear frangipane tart; individual apple pies.

Ruffled milk pie; Moroccan meat pie; baklava; spanakopita.

Fruitcake with candied fruits and nuts; plum-and-port crostata; rum raisin pie; tiramisu.

Banana cream pie; coconut cake; spoon bread; pecan tassies.

Milk chocolate pistachio tart; flourless Roberta heart cake.

Apricot bowties; cheese-filled Danish; brown sugar cinnamon Danish.

Preparing pizza, pretzel and strudel doughs.

Three easy to prepare layer cakes a sprinkle cake, hedgehog cake with meringue spikes and a coconut-covered heart cake.

Sticky toffee pudding with toffee sauce; mini apricot tarte tatins; simple pear tart; no-knead bread with flavorful seeds.

Coconut-lemon cake; coconut cookies; coconut crunch cake; frozen coconut and roasted pineapple cake.

Napoleon; ice cream sandwiches; coffee cream pie; milk chocolate ganache-filled cappuccino-chocolate bites.

Four desserts feature the antioxidant-rich green tea.

Souffle with passion fruit; mango upside-down cake; biscuit-topped raspberry-rhubarb cobblers.

Preparing fruit curd for a lemon tart with brown butter cookie crust; cupcakes filled with passion fruit curd; raspberry curd for a genoise.

Preparing raspberry-filled doughnuts; apple fritters; beignet, a sugar-coated doughnut from New Orleans.

Dark chocolate filling for an almond-based tart shell; chocolate ganache frosting for a devil's food cake; milk chocolate pudding cupcakes.

Raspberry whipped cream jelly roll; multitiered caramel buttercream cake; making ladyfingers for tiramisu ice cream cake.

Incorporating frangipane into bostock and a classic English bakewell tart; apricot tart made with hazelnut frangipane; pecan-frangipane coffee cake.

Basic Japanese-style white bread loaf; cinnamon raisin swirl bread; jalapeno-cheddar rolls.

Giant fruit and nut kitchen sink cookies; vanilla sugar cookie sorbet sandwiches; maple-pecan shortbread squares; double chocolate sandwich cookies.

Make-ahead dough; creating crust for spinach and cheese pizza; sausage and pepper calzone; skillet pizza with wild mushrooms.

Brown-butter coconut cashew blondies; skilled baked plum cake; single-serving size brownie sundaes; Scottish oatcakes.

Kouign-amann; sugar and spiced cinnamon-sugar knots; snails.

One-pot pastry cream for three desserts - cherry tart with cherry spiked pastry cream; coffee pastry cream-filled cream puffs with chocolate glaze; Polish dessert featuring cream mousseline between puff pastry.

Pavlovas with an orange curd filling; chocolate dacquoise cake layered with chocolate ganache and coffee buttercream; tinted-pink angel food cake.

Cheesecake with apricot finish; chocolate cream tart; Atlantic Beach tart.

Maple custard pie; cranberry tart with a walnut crust; Boston cream pie cupcakes; buttermilk-blueberry tart.

Baltimore peach cake; kaiser rolls; black raspberry crumb cake; black and white cookies.

Polka-dotted, double-crusted sour cherry pie; St. Louis butter cake; kransekake; sweet custart pie made with navy beans.

A biscuit-topped blackberry cobbler; fig bars; Idaho potato cake; hazelnut cookies.

Hummingbird cake layered with banana, pineapple and pecans; sweet potato pie; old-fashioned hot milk cake with chocolate whipped cream frosting.

Cheddar-crusted apple pie; steamed Boston brown bread made in a can; lemon-blueberry tart; hermit bars.

Southern caramel cake; Mississippi mud tart; Lane cake; cheese straws.

Montgomery pie; cream cheese-filled pumpkin whoopie pies; apple dumplings; chocolate whoopie pies with vanilla buttercream.

Virginia peanut pie; Lady Baltimore cake; strawberry shortcake.

Blum's coffee crunch cake; gateau Basque, a desert filled with pastry cream and cherries; pineapple upside-down cakes; date bars.

Anise seed-flavored cookies called biscochitos; flan, a custard topped with caramel; tres leches cake.

Rhubarb and raspberry rye crisps; flaky buttermilk barley biscuits; spelt layer cake with whipped cream and berries.

Apple cider doughnut cake with whole grain wheat flour and applesauce; maple-glazed pumpkin spelt scones; seeded graham biscotti.

Pecan, oat and dark chocolate chunk cookies; chewy molasses crinkles; slice-and-bake buckwheat espresso cookies.

Plum galette with a cornmeal crust; dairy-free chocolate coconut pie; whole-wheat olive oil-crusted mushroom tart with tahini.

Custardy-herb quiche with a malty rye crust; blueberry coffee cake with muesli topping; a seeded quick bread.

Seeded whole-wheat English muffins; seeded Saratoga torte; light and crispy whole-grain seeded wafer crackers.

Hazelnut hot cross buns with dried cherries; honeyed whole-wheat bread; pull-apart whole-wheat monkey bread.

Lemon-yogurt cupcakes with raspberry frosting; whole-wheat sticky buns; orange-barley pound cake.

Farro chocolate-chunk cookies; spelt-nut crescents with toasted nuts; whole-wheat almond butter sandwich cookies; granola cookies.

Italian-inspired cornmeal cake; spiced pumpkin pie with a crisp rice crust; flourless chocolate-walnut torte.

Honey-wheat Parker House rolls; whole-wheat pita bread; molasses-oat bread.

A classic roulade made with oat flour and berry cream; gluten-free chocolate buckwheat torte; zucchini-almond cake with cream cheese frosting.

Irish-style brown bread made with rye flour; whole-wheat popovers; whole-wheat date nut quick bread.

Three traditional Scandinavian favorites - Danish butter cookies, a spicy nutmeg cookie called muskotsnittar, and jam-filled Finnish stars.

Chocolate mint sandwich cookies; ginger biscuits; melting moment cookies with a passion fruit filling.

Maple cream sandwich cookies; chocolate chip cookies; oatmeal raisin cookies.

Anise-flavored chrabeli in whimsical shapes; jam-filled linzer cookies; pfeffernusse flavored with warm spices.

Cinnamon sugar-coated polvorones; bite-sized sandwich cookies; Guatemalan champurradas made with sesame seeds.

Polish chrusciki; Russian goose feet; jam-filled kolaches; spiced pryaniki.

Chestnut-filled baci di dama; Tuscan twice-baked cookies called cantucci; brutti ma buoni features chopped hazelnuts, bittersweet chocolate and meringue.

Traditional English shortbread; Welsh bakestones; Celtic knots feature a trefoil pattern.

Date-filled ma'amoul cookies stamped with a geometric pattern; textured Iranian rice cookies; tahini cookies.

Baklava with walnut and honey; mastiha lends a pine and anise flavor to kourabiedes; paximadia made with ouzo, sesame seeds and orange.

Speculaas, usually formed using carved wooden molds; stroopwafels, two waffles sandwiched with caramel; arnhemse meisjes.

Sicilian buccellati, filled with pecans, figs and raisins; pizzelle, traditional Italian wafer cookies; diamond-shaped zaleti.

Papillons have caramelized exteriors and flakey layers; French meringues in various colors and flavors; sables Bretons.