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Martha Stewart's Cooking School
Martha Stewart's Cooking School

Martha Stewart's Cooking School

—Martha Stewart offers home cooks a culinary master class which covers everything from roasting and poaching to braising and blanching. In each 30-minute episode, Martha uses her signature step-by-step, how-to teaching process to illustrate classic cooking techniques as well as the basics every cook should know. Lessons include making marinara sauce with four ingredients, butchering a beef tenderloin, cooking chicken breasts in parchment paper and how to determine which meats are good for braising.
2 seasonsReality, CookingTV-G

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Season 113 of 13 Episodes

  • Preparing eggs properly, no matter the style; frying eggs; omelet recipe; foolproof frittata.

  • Two methods for preparing hollandaise sauce; creamy béchamel sauce; serving French sauce beurre blanc over steamed lobster; marinara sauce made with four ingredients.

  • Simple vegetable side dishes include steamed spinach, sautéed broccoli rabe, roasted cauliflower steaks, brown sugar-glazed carrots, sautéed sugar snap peas and shelled peas with mint and lemony kale salad.

  • Three common stocks -- chicken, beef and vegetable.

  • Master class on meat with fourth-generation butcher Evan Lobel includes cutting up a whole chicken, spatchcocking a Cornish game hen, butterflying a leg of lamb, butchering a beef tenderloin and making medallions from a pork loin.

  • Fluffy white rice; pilaf; risotto; Thai fried rice.

  • Shallot vinaigrette prepared two different ways; creamy blue cheese dressing; mayonnaise; BLT.

  • Cooking chicken breasts in parchment paper; cleaning and steaming mussels; using a bamboo steamer to prepare steamed salmon and peas.

  • Roast chicken; roasted root vegetable salad; green peppercorn-crusted roast tenderloin of beef.

  • Which cuts of meat are good for braising; classic pot roast; braised cabbage with apples; pulled pork sandwiches.

  • Using poached chicken breast in chicken salad sandwiches and Cobb salad; poached salmon steaks; poached eggs.

  • French fries; pan-fried chicken; Japanese tempura vegetables with dipping sauces.

  • Pan-seared scallops with lemon-caper sauce; crisp-skinned salmon filet; pan-seared steak with mustard-cream sauce; Muscovy duck breasts with port wine reduction.

Record to Watch Later

34 episodes will be broadcast over the next two weeks

    Dumplings
    Preserving
    Shrimp
    Onions
    Braising
    Know Your Vegetables
    Grains
    Sauces
    Pork
    Potatoes
  • Dumplings

    Italian dumplings gnocchi and gnudi; Polish pierogi.
    Upcoming
  • Preserving

    Duck confit; lemon and tomato confits work well with grilled or roasted meats; gravlax, a cured salmon appetizer.
    Upcoming
  • Shrimp

    Buying, storing and cooking shrimp; shrimp cocktail; updated shrimp scampi; traditional shrimp boil; simple grilled shrimp.
    Upcoming
  • Onions

    French onion soup; balsamic-glazed pearl onions; fried onion rings.
    Upcoming
  • Braising

    Osso buco; homemade corned beef; lamb shanks with apricots and olives.
    Upcoming
  • Know Your Vegetables

    Steamed artichokes with tarragon butter; braised leeks; fried okra; whole-roasted garlic.
    Upcoming
Martha Stewart's Cooking School

More about Martha Stewart's Cooking School

Martha Stewart offers home cooks a culinary master class which covers everything from roasting and poaching to braising and blanching. In each 30-minute episode, Martha uses her signature step-by-step, how-to teaching process to illustrate classic cooking techniques as well as the basics every cook should know. Lessons include making marinara sauce with four ingredients, butchering a beef tenderloin, cooking chicken breasts in parchment paper and how to determine which meats are good for braising.

Starring

Martha Stewart

57 Free Episodes

No sign-up required

  • French onion soup; balsamic-glazed pearl onions; fried onion rings.

  • Osso buco; homemade corned beef; lamb shanks with apricots and olives.

  • Steamed artichokes with tarragon butter; braised leeks; fried okra; whole-roasted garlic.

  • Mushroom barley soup; couscous royale; grits with broiled tomatoes, cheddar cheese and bacon.

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