Biscotti are staple cookies in most coffee shops. These twice-baked Italian cookies share some common techniques and Anna shows you everything you need to know. She starts with Classic Cranberry Almond Biscotti. These cookies pack a big crunch. Then Anna moves on to Chocolate Pistachio Cantucci. These cookies are the largest and the most delicate of the biscotti family. Finally, Anna bakes up Biscotti Ricotta Cheese cake. This is an elegant plated desert with a delicious biscotti crust.

Cakes made without traditional wheat flour have been popular long before the days of gluten-free living. They are also some of the most delicious cakes in a baker’s kitchen. Anna begins by baking a traditional Italian blood orange syrup cake using ground almonds and corn flour. She then moves on to the most famous of all flourless cakes—a rich French Flourless Chocolate Torte. She finishes by showing us how to make delicious Flourless mini Vanilla Cupcakes with Buttercream Frosting. These little cakes are so delicious; you’ll never guess they are made without wheat flour.

Fresh from the oven bagels and pretzels are truly irresistible. They share the same common technique of being boiled before they are baked. Anna starts this episode with a recipe inspired by her grandmother—Easy Poppyseed Bagel Bites. Then she puts her own twist on an old favorite—Soft Pretzels. Anna rounds things off with Classic Bagels. Get the cream cheese ready because these are chewy and delicious!

Marzipan is a sweet paste made from ground almonds and sugar, and it has so many uses in the desert world. Anna starts by sharing her recipe for homemade marzipan, which she turns into chocolate dipped cutouts. Then she puts a twist on an old favorite with Individual Marzipan Fruitcakes. This recipe will put an end to all those dry fruitcake jokes. Anna finishes up with something truly special—Battenberg Cake. This is a pink and white checkboard cake covered in marzipan.

Bars are tasty, chewy and irresistible and they are second only to cookies in popularity in the home baker’s kitchen. Bars are cut into rectangle portions to earn their name. Anna starts this episode with a healthy staple—the granola bar. Then she steps things up with a distinctly Canadian treat—the Nanaimo Bar. To top things off, Anna shares her recipe and techniques for Chocolate covered Caramel Bars. These are decadent and crave-worthy.

Like fruit pies, Savoury Pies are an important part of a pastry chef’s repertoire. This episode showcases the dough recipe that best suits savoury fillings. Anna begins by making a basic savoury piecrust and uses it as the base for her Leek and Gruyere Quiche. Then she moves on to a personal favourite, French Canadian Tourtiere. Anna finishes off with the most famours of all savoury pies—a Chicken Pot Pie. But Anna’s is made with a rich and flaky biscuit topping—truly delicious.

Cake Cookies come by their name naturally—they are soft and moist like cake, but you bake them like a cookie. Anna kicks things off with one of her favorites—Pfefferusse Cookies. These are small spice cookies covered in icing sugar. Then she bakes up some soft Pumpkin Spice Cookies and tops them with a cream cheese frosting. For the ultimate in cake cookies, Anna finishes by making Chocolate Peanut Butter Whoopie Pies. These cake cookies are so good they’re almost sinful.

Danishes are a bakery staple and can make any breakfast extra special. Anna begins by making Danish pastry dough, and then she turns that into Spiral Raisin Danishes. Next, Anna gets more advanced in terms of shapes and flavours with Cherry Danish Twists and Tropical Fruit Pinwheels. To round things out, Anna shares her recipe for an elegant Filled Danish Braid. This braided Danish bread is filled with cream cheese and mixed dried fruits, and is glazed with icing and sweet sliced toasted almonds.

Cobblers and crisps are the comfort food of the dessert world. These desserts share a common characteristic of having fruit on the bottom and some sort of pastry on the top. Anna begins by baking a simple, yet delicious Warm Apple Crisp--perfect for any night of the week. Then Anna steps it up with a Bumbleberry Cobbler with scone-like topping. Finally, Anna bakes a Rhubarb Crumble Tart. This bakeshop-worthy dessert with a streusel topping is served with an elegant Laurel Crème Anglaise.

Buttercream is the most popular of all frostings and can be made in a variety of styles to suit different types of cakes. Anna starts by baking Lemon Coconut Cupcakesand she tops these off with a basic fluffy buttercream. Then she gets a bit more advanced with a Pecan Torte with a buttery, golden French Buttercream. Finally, Anna caps things off with a grand Chocolate Berry Cake with Italian Buttercream—this is the most stable of all buttercreams and used for elaborately decorated cakes.

Petits Fours are little French two-bite cakes. They can add a little something extra to any special occasion. Anna starts by baking classic shell-shaped Citrus Madeleines. Then she moves on to Mini Chocolate Hazelnut Friands. These are rich, dense little chocolate cakes. No lesson in Petits Fours would be complete without making colorful Fondant Glazed Petits Fours. These are the most recognizable of all Petits Fours and Anna also shares her recipe for making homemade fondant.

Flat Breads are popular the world over and in this episode Anna shares her recipes for a few of her favorites. She starts with simple, yet delicious Indian Naan Bread. Then Anna demonstrates how to get the pocket in a Middle Eastern Whole Wheat Pita. Anna finishes up by making the flattest of the flatbreads—Crispy Seed Lavash. She serves this Armenian cracker-like flatbread with cheese and her delicious accompaniment-- Fig Bread.

Trifle is layer upon sweet layer of fruit, cake and custard and the possible combinations are endless. Anna begins by making individual Lemon Blueberry Trifles. These are a perfect weeknight dessert. Then she moves on to the most famous of all trifles—the Classic English Trifle—with fresh berries and sponge cake. Anna finishes off with a grand Double Chocolate Pear Trifle. This is rich, decadent and sure to impress.

Icebox cookies are cookies that must spend time in the refrigerator before they are sliced and baked. Because they need to chill, they are great make-ahead cookies for busy bakers. Anna begins with simple, yet delicious Vanilla Icebox Cookies. Then she shows the secret behind Checkerboard Cookies. Anna wraps things up with Coconut Caramel Sandwich Cookies. These cookies are filled with Kaya, a coconut jam, and they are something truly special.

Pâte Sucrée, or sugar pastry, is rich and cookie-like, and it is the base for so many wonderful desserts. Anna begins by sharing her recipe for basic pate sucrée dough, and then she turns it into snickerdoodle cookies. She then uses the same pâte sucrée dough as the base for delicate Raspberry Frangipan Tart. To finish off the episode, Anna uses Pâte Sucrée to make elegant Individual Blackberry Meringue Tarts. This dessert was a fan-favourite back in Anna’s restaurant days.

Bread Pudding is a dessert enjoyed the world over and styles range from the very simple to over-the-top decadent. Anna starts with her recipe for Basic Bread Pudding. This is the old fashion style made with day-old bread. Then she jazzes things up with a Pumpkin Gingerbread Pudding—this is a cross between pumpkin pie and gingerbread. Finally Anna bakes up individual Banana Caramel Bread Puddings and she serves these decadent desserts with a peanut praline garnish and caramel sauce.

Italian is the magical combination of mixing egg whites with boiling sugar and the result is a stable and versatile meringue. Anna begins by making Torrone—a traditional Italian chewy confection. She then uses Italian Meringue to make Coconut Marshmallows and she dips these in white chocolate. Anna rounds things off with Key Lime Meringue Tart. This is a show-stopping dessert and one of Anna’s personal favorites.

Batter cookies start with a soft fluid batter and once baked turn into rich, delicate cookies that melt in your mouth. These cookies are an essential part of a pastry chef’s repertoire. Anna starts by making basic sweet wafer-like cookies called Langues de Chat or cat’s tongues. She then steps things up with crispy, curved French Tuile Cookies. Anna finishes up by making Classic Florentine Cookies. These are rich, lacy almond cookies covered in chocolate.

Who doesn’t love caramel? It brings out the kid in all of us. Learning to make basic caramel opens the patisserie door to so many sweet treats and desserts. Anna starts with an old-fashion favourite—Caramel Apples. She then shares her secret for her favorite apple dessert—Apple Tart Tatin. Finally, Anna shows us how to make crème caramel. This is one of the most popular restaurants desserts, and it is a dish every pastry chefs learns to make.

Sponge Cakes are light and airy, and a go-to for pastry chefs because of their versatility. Anna starts by demonstrating how to make a basic Green Tea Genoise Sponge Cake. After that, she moves on to restaurant classic—a Black Forest Torte. Anna finisheswith a truly grand sponge cake—A Dobos Torte. This is a richly layered sponge cake with chocolate buttercream, hazelnuts and caramel “fans.” This cake is a true showpiece.