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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

50 episodes will be broadcast over the next two weeks

    On the Bone
    Cheese
    Lamb
    Vegetables
    Rice
    Dressings and Emulsions
    Steaming
    Braising
    Frying
    Pan Searing
  • On the Bone

    Oxtail; slow-roasted beef ribs; cowboy steak; Korean short rib kebabs.
    Upcoming
  • Cheese

    Cheese fondue; fettuccine Alfredo; melting raclette; grown-up grilled cheese.
    Upcoming
  • Lamb

    Butterflied, rolled and roasted leg of lamb; lamb tagine with spiced butternut squash and prunes; yogurt-marinated lamb kebabs; seared loin lamb chops served with mint jelly and fried fingerling potatoes.
    Upcoming
  • Vegetables

    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.
    Upcoming
  • Rice

    Fluffy white rice; pilaf; risotto; Thai fried rice.
    Upcoming
  • Dressings and Emulsions

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

59 Free Episodes

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    Live

  • Eight-layer pork ragù; béchamel-filled lasagna baked in ramekins; chicken Parmesan; raviolo with an egg yolk and ricotta-spinach filling; linguine with clam sauce.

  • 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.

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