Series Information

Grains #210 [TV-G]
Martha provides an overview of the most popular grains, including quinoa and bulgur wheat, and teaches different cooking methods.

• KET2 Tuesday, June 18 at 11:30 am EDT
• KET2 Tuesday, September 17, 2013 at 11:30 am EDT

Preserving #211 [TV-G]
Martha demonstrates two of the oldest preserving techniques, confit and salting, and puts them to use in the home kitchen.

• KET2 Tuesday, June 25 at 11:30 am EDT
• KET2 Tuesday, September 24, 2013 at 11:30 am EDT

Legumes #212 [TV-G]
Martha explores the many varieties of legumes and how to cook them using three different methods: stovetop, oven, and pressure cooker.

• KET2 Tuesday, July 2 at 11:30 am EDT
• KET2 Tuesday, October 1, 2013 at 11:30 am EDT

Shrimp #213 [TV-G]
Martha explains which varieties of shrimp to buy and how to store them, plus whether to cook them with or without the shell and how to devein them.

• KET2 Tuesday, July 9 at 11:30 am EDT
• KET2 Tuesday, October 8, 2013 at 11:30 am EDT

Perfect Roast #201 [TV-G]
Martha shares roasting techniques for a rib roast, crown roast of pork, and stuffed turkey breast.

• KET2 Tuesday, July 16 at 11:30 am EDT

Stewing #202 [TV-G]
Martha shares recipes for beef stew, veal stew, and coq au vin, a famously rich bistro favorite.

• KET2 Tuesday, July 23 at 11:30 am EDT

Soups #203 [TV-G]
Martha makes a nourishing chicken soup, minestrone, and veloute for a creamy spinach soup.

• KET2 Tuesday, July 30 at 11:30 am EDT

Vegetables #204 [TV-G]
Martha shows the simple methods of blanching, steaming, and roasting to prepare perfect vegetables.

• KET2 Tuesday, August 6 at 11:30 am EDT

Pasta #205 [TV-G]
Martha and chef and restaurateur Michael White explore the art of making fresh pasta from scratch.

• KET2 Tuesday, August 13 at 11:30 am EDT

Pasta Sauces #206 [TV-G]
Martha creates homemade pasta sauces including traditional Bolognese, a quick-and-easy puttanesca, a rich carbonara, and a light sauce made with bottarga.

• KET2 Tuesday, August 20 at 11:30 am EDT

Eggs #101 [TV-G]
Martha shows how to prepare eggs properly every time, with easy-to-master techniques and tips.

• KET Saturday, August 24 at 3:30 pm EDT

Fish Monger #207 [TV-G]
Seafood chef Dave Pasternack provides a beginner's class on buying, butchering, and storing fish.

• KET2 Tuesday, August 27 at 11:30 am EDT

Sauces #102 [TV-G]
Martha teaches how to prepare classic sauces: hollandaise, bechamel, beurre blanc, and marinara.

• KET Saturday, August 31 at 3:30 pm EDT

Sauteing #208 [TV-G]
Martha shows how to dredge meat or fish in flour and the importance of cooking over high heat.

• KET2 Tuesday, September 3 at 11:30 am EDT

Vegetables #103 [TV-G]
Martha prepares simple vegetable side dishes including steamed spinach, sauteed broccoli rabe, roasted cauliflower "steaks," brown sugar-glazed carrots, sauteed sugar snap peas, shelled peas with mint, and lemony kale salad.

• KET Saturday, September 7 at 3:30 pm EDT

Dumplings #209 [TV-G]
Martha makes two Italian dumplings, gnocchi and gnudi, and shares a Polish pierogi recipe.

• KET2 Tuesday, September 10 at 11:30 am EDT

Stocks #104 [TV-G]
Martha shares recipes and techniques for the three most common stocks - chicken, beef, and vegetable - as well as useful cooking and storage tips.

• KET Saturday, September 14 at 3:30 pm EDT

Butchering #105 [TV-G]
Fifth-generation New York City butcher Evan Lobel joins Martha for a master class on meat. Together, they teach viewers how to choose and cook the best cuts of meat, from tender to lean.

• KET Saturday, September 21, 2013 at 3:30 pm EDT

Rice #106 [TV-G]
Martha offers a lesson on the world's most common grain and shares her techniques for fluffy white rice, flavorful pilaf, risotto, and Thai fried rice.

• KET Saturday, September 28, 2013 at 3:30 pm EDT

Dressing and Emulsions #107 [TV-G]
Martha prepares a delicious shallot vinaigrette prepared two ways and a creamy blue cheese dressing - just the thing for drizzling onto a wedge of iceberg lettuce.

• KET Saturday, October 5, 2013 at 3:30 pm EDT

Steaming #108 [TV-G]
Martha demonstrates a variety of steaming techniques and tools that allow you to make complete meals in just minutes. Martha prepares chicken breasts in parchment paper and salmon and peas in a bamboo steamer.

• KET Saturday, October 12, 2013 at 3:30 pm EDT

Roasting #109 [TV-G]
Martha prepares roast chicken, root vegetable salad, and a green peppercorn-crusted roast tenderloin of beef.

• KET Saturday, October 19, 2013 at 3:30 pm EDT

Braising #110 [TV-G]
Martha shows which cuts of meat are ideal for braising and the best ways to cook them. She prepares classic pot roast, braised cabbage with apples, and pulled pork sandwiches.

• KET Saturday, October 26, 2013 at 3:30 pm EDT

Poaching #111 [TV-G]
Martha shares recipes for chicken salad sandwiches, a Cobb salad, poached salmon steaks, and reveals the secret to poaching eggs.

• KET Saturday, November 2, 2013 at 3:30 pm EST

Frying #112 [TV-G]
Martha offers lessons in how to deep-fry and pan-fry to perfection in your own kitchen. Recipes include French fries, pan-fried chicken, and Japanese tempura vegetables with dipping sauces.

• KET Saturday, November 9, 2013 at 3:30 pm EST

Pan Searing #113 [TV-G]
Martha demonstrates how to pan sear, a technique that produces consistently satisfying - and quick - meats and fish. She shares her technique for pan-seared scallops, crisp-skinned salmon filet, pan-seared steak, and Muscovy duck breasts.

• KET Saturday, November 16, 2013 at 3:30 pm EST