Martha Stewart's Cooking School

Martha Stewart

Based on her eponymous best-selling book, Martha gives home cooks a culinary master class. Each episode will feature demonstrations of classic dish preparations and expert cooking techniques.

All Past Episodes

Cooking with Grains

26:46 | #513 | TV-G

Martha recreates a traditional savory porridge while playing with preparations for kamut and roasted vegetables, mixed-grain pilaf with chicken, and herbed barley salad with dates.

Sweets

26:46 | #512 | TV-G

Martha whips up beehive buns, semolina coconut cake, sesame caramels, and bruleed saffron custards.

Coastal Favorites

26:46 | #511 | TV-G

Shrimp balls, chilled mussel salad, calamari with vermicelli, and fish with tamarind sauce are made.

Small Bites

26:47 | #510 | TV-G

Creamed coconut spinach, eggplant with herbs and yogurt, nd za'atar smashed potatoes, and cauliflower salad are served.

Festive Occasions

26:47 | #509 | TV-G

Martha prepares grilled pomegranate skirt steak kebabs; lamb kebabs with yogurt-mint sauce; beef, mushroom and millet kebabs; and saffron-yogurt chicken kebabs.

Kebabs

26:47 | #508 | TV-G

Fish in banana leaves, date-glazed lamb chops, and sea bass fillets with okra kebabs are served.

Dates

26:47 | #507 | TV-G

Date-stuffed baby eggplant, mackerel with date butter, and chocolate-date pudding cake are served.

Entertaining for a Crowd

26:47 | #506 | TV-G

Chicken kabsa, stuffed cabbage, spiced lamb chops and orzo risotto with wild mushrooms are served.

Side Dishes

26:46 | #505 | TV-G

Creamed coconut spinach, eggplant with herbs and yogurt, and and za'atar smashed potatoes are made.

Breads

26:47 | #504 | TV-G

Date flatbreads, fatout bread with seeds and raisin, coconut mandazi, and eggplant flatbread are made.

Stews of the Arabian Gulf

26:46 | #503 | TV-G

Arabian Gulf potpie, braised lamb shanks with okra, and curried swordfish stew are served.

Grilled Favorites

26:47 | #502 | TV-G

Fish in banana leaves, date-glazed lamb chops, and sea bass fillets with okra kebabs are prepared.

Arabian Gulf Breakfast

26:47 | #501 | TV-G

Khameer, a date-sweetened bread, shakshouka, a baked egg dish, and balaleet are served.

Lamb

26:46 | #413 | TV-G

Martha prepares butterflied, rolled, and roasted leg of lamb and yogurt-marinated lamb-kebab.

Cheese

26:46 | #412 | TV-G

Martha prepares fluffy, homemade ricotta, heavenly cheese fondue, and fettuccine alfredo.

On The Bone

26:46 | #411 | TV-G

Martha shares techniques - braising, searing, slow-roasting, and grilling - in four different recipes.

Italian Favorites

26:46 | #410 | TV-G

A decadent eight-layer pork ragu, bechamel-filled lasagna, and chicken parmesan are prepared.

Cooking with Wine

26:46 | #409 | TV-G

Martha highlights the basic guidelines for using wine in four classic recipes: beef bourguignon; cioppino; chicken marsala; and poached pears two ways.

The Grind

26:46 | #408 | TV-G

Sweet and tangy glazed meatloaf and sweet and hot Italian-style pork sausage are served.

French Bistro Classics

26:46 | #407 | TV-G

Martha prepares four bistro favorites including a robust stew with seasonal vegetables called lamb navarin.

Turkey

26:46 | #406 | TV-G

In Turkey 101, Martha prepares her tried-and-true method for a traditional show-stopping bird, and also a modern technique for roasting turkey in parchment paper.

Sandwiches

26:46 | #405 | TV-G

A juicy roasted chicken club and an iconic New Orleans Po'boy piled high with oysters are prepared.

Mushrooms

26:46 | #404 | TV-G

Martha fills buckwheat crepes with a creamy mushroom mixture and makes French Mushroom soup.

Steakhouse

26:46 | #403 | TV-G

Martha makes the perfect martini, baked stuffed clams, and creamed-spinach. She teaches a technique for searing a porterhouse steak.

One-Pot Meals

26:46 | #402 | TV-G

Martha makes four one-pot meals: a stove-top clambake, risotto with shrimp and herbs, poached cod with tomatoes, and arroz con pollo.

Eat Your Greens

26:46 | #401 | TV-G

Martha makes sorrel soup, a pasta dish with grilled sardines and bitter greens, a Swiss-chard frittata, a trendy kale Caesar salad, and spicy escarole.

Corn

26:46 | #313 | TV-G

Martha creates corn fritters, corn stock, a tasty summer corn chowder and homemade creamed corn.

Salads

26:46 | #312 | TV-G

Martha serves Frisee aux Lardons, chopped salad, Caesar salad, and stacked butter lettuce.

Potatoes

26:47 | #311 | TV-G

Martha prepares scalloped potatoes, potato salad, perfect pureed potatoes, and smashed potatoes.

Pork

26:46 | #310 | TV-G

Martha makes porchetta, glazed ham, and pork and plums using quick-cooking pork tenderloin.

Sauces

26:46 | #309 | TV-G

Martha creates a bearnaise sauce, Kansas City barbecue sauce, tartar sauce, and salsa verde.

Grains

26:46 | #308 | TV-G

Mushroom barley soup, couscous royale, and grits with broiled tomatoes and cheddar cheese are made.

Know Your Vegetables

26:46 | #307 | TV-G

Tasty dishes include steamed artichokes with tarragon butter, braised leeks, and fried okra.

Rice

26:46 | #306 | TV-G

Martha creates a fabulous paella that's brimming with tender chicken, pork, seafood and vegetables.

Braising

26:46 | #305 | TV-G

Martha prepares the Italian specialty Osso buco, homemade corned beef, and lamb shanks.

Noodles

26:46 | #304 | TV-G

Pad Thai, delicious Pho, and a one-pan pasta that calls for just a few fresh ingredients are served.

Roasting

26:46 | #303 | TV-G

Martha prepares roast rack of lamb, salt-roasted Sea Bass, and saffron-roasted chicken wings.

Onions

26:46 | #302 | TV-G

Martha prepares French Onion Soup, balsamic-glazed pearl onions, and fried onion rings.

Chicken

26:46 | #301 | TV-G

Martha shows how to prepare Chicken Paillard, Chicken Pot Pie, and Spatchcocked Chicken.

Shrimp

26:46 | #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.

Legumes

26:46 | #212 | TV-G

Martha explores the many varieties of legumes and how to cook them using three different methods: stovetop, oven, and pressure cooker.

Preserving

26:46 | #211 | TV-G

Martha demonstrates two of the oldest preserving techniques, confit and salting, and puts them to use in the home kitchen.

Grains

26:46 | #210 | TV-G

Martha provides an overview of the most popular grains, including quinoa and bulgur wheat, and teaches different cooking methods.

Dumplings

26:46 | #209 | TV-G

Martha makes two Italian dumplings, gnocchi and gnudi, and shares a Polish pierogi recipe.

Sauteing

26:46 | #208 | TV-G

Martha shows how to dredge meat or fish in flour and the importance of cooking over high heat.

Fish Monger

26:46 | #207 | TV-G

Seafood chef Dave Pasternack provides a beginner's class on buying, butchering, and storing fish.

Pasta Sauces

26:46 | #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.

Pasta

26:46 | #205 | TV-G

Martha and chef and restaurateur Michael White explore the art of making fresh pasta from scratch.

Vegetables

26:46 | #204 | TV-G

Martha shows the simple methods of blanching, steaming, and roasting to prepare perfect vegetables.

Soups

26:46 | #203 | TV-G

Martha makes a nourishing chicken soup, minestrone, and veloute for a creamy spinach soup.

Stewing

26:46 | #202 | TV-G

Martha shares recipes for beef stew, veal stew, and coq au vin, a famously rich bistro favorite.

Perfect Roast

26:46 | #201 | TV-G

Martha shares roasting techniques for a rib roast, crown roast of pork, and stuffed turkey breast.

Pan Searing

26:46 | #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.

Frying

26:46 | #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.

Poaching

26:46 | #111 | TV-G

Martha shares recipes for chicken salad sandwiches, a Cobb salad, poached salmon steaks, and reveals the secret to poaching eggs.

Braising

26:46 | #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.

Roasting

26:46 | #109 | TV-G

Martha prepares roast chicken, root vegetable salad, and a green peppercorn-crusted roast tenderloin of beef.

Steaming

26:46 | #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.

Dressing and Emulsions

26:46 | #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.

Rice

26:46 | #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.

Butchering

26:46 | #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.

Stocks

26:46 | #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.

Vegetables

26:46 | #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.

Sauces

26:46 | #102 | TV-G

Martha teaches how to prepare classic sauces: hollandaise, bechamel, beurre blanc, and marinara.

Eggs

26:46 | #101 | TV-G

Martha shows how to prepare eggs properly every time, with easy-to-master techniques and tips.

Show the current schedule for Martha Stewart's Cooking School.