Baking with Julia

Craig Kominiak, executive chef for New York's renowned Ecce Panis bakery, prepares bread loaves and focaccia.

Alice Medrich, author, pastry chef and teacher from Berkeley, California, prepares chocolate ruffle cake.

Michel Richard, author of Michel Richard's Home Cooking With a French Accent, prepares puff pastry, apricot pastries and torte Milanese.

Lora Brody, an author, spokesperson, lecturer and cooking instructor, demonstrates bread machine breads, brie in brioche and quitza.

Marcel Desaulniers, executive chef and co-owner of the Trellis Restaurant in Williamsburg, Virginia, prepares plum cakes, brownie cake and chocolate mint nightcaps.

Gale Gand of Brasserie T in Northfield, Illinois, prepares tiramisu, napoleons, lemon meringue pie and ice cream sandwiches.

Norman Love, corporate pastry chef of the Ritz-Carlton Hotel Company, prepares cake, espresso profiteroles and choux.

Lauren Groveman, founder of Lauren Groveman's Kitchen, Inc., prepares bagels, matzos and pumpernickel loaves.

Mary Bergin, head pastry chef of Spago in Las Vegas, prepares bundt cake and chiffon roll.

Steve Sullivan, proprietor of the Acme Bread Company, prepares walnut bread and decorative loaves.

Nancy Silverton, one of America's noted bread bakers, prepares twice-baked brioche, savory brioche pockets, pecan sticky buns and brioche tart with white secret sauce.

Nick Malgieri bakes an assortment of fancy cookies. He creates cornmeal-currant biscotti, zaleti (diamond shape cookies), amaretti (Italian almond macaroons) and flat, waffle-like cookies named pizelles or little pizzas becaues of their round, flat shape.

Flo Braker, author of two cookbooks, prepares petits fours, ladyfingers, madeleines and miniature Florentine squares.