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
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.
26:46 | #512 | TV-G
Martha whips up beehive buns, semolina coconut cake, sesame caramels, and bruleed saffron custards.
26:46 | #511 | TV-G
Shrimp balls, chilled mussel salad, calamari with vermicelli, and fish with tamarind sauce are made.
26:47 | #510 | TV-G
Creamed coconut spinach, eggplant with herbs and yogurt, nd za'atar smashed potatoes, and cauliflower salad are served.
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.
26:47 | #508 | TV-G
Fish in banana leaves, date-glazed lamb chops, and sea bass fillets with okra kebabs are served.
26:47 | #507 | TV-G
Date-stuffed baby eggplant, mackerel with date butter, and chocolate-date pudding cake are served.
26:47 | #506 | TV-G
Chicken kabsa, stuffed cabbage, spiced lamb chops and orzo risotto with wild mushrooms are served.
26:46 | #505 | TV-G
Creamed coconut spinach, eggplant with herbs and yogurt, and and za'atar smashed potatoes are made.
26:47 | #504 | TV-G
Date flatbreads, fatout bread with seeds and raisin, coconut mandazi, and eggplant flatbread are made.
26:46 | #503 | TV-G
Arabian Gulf potpie, braised lamb shanks with okra, and curried swordfish stew are served.
26:47 | #502 | TV-G
Fish in banana leaves, date-glazed lamb chops, and sea bass fillets with okra kebabs are prepared.
26:47 | #501 | TV-G
Khameer, a date-sweetened bread, shakshouka, a baked egg dish, and balaleet are served.
26:46 | #413 | TV-G
Martha prepares butterflied, rolled, and roasted leg of lamb and yogurt-marinated lamb-kebab.
26:46 | #412 | TV-G
Martha prepares fluffy, homemade ricotta, heavenly cheese fondue, and fettuccine alfredo.
26:46 | #411 | TV-G
Martha shares techniques - braising, searing, slow-roasting, and grilling - in four different recipes.
26:46 | #410 | TV-G
A decadent eight-layer pork ragu, bechamel-filled lasagna, and chicken parmesan are prepared.
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.
26:46 | #408 | TV-G
Sweet and tangy glazed meatloaf and sweet and hot Italian-style pork sausage are served.
26:46 | #407 | TV-G
Martha prepares four bistro favorites including a robust stew with seasonal vegetables called lamb navarin.
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.
26:46 | #405 | TV-G
A juicy roasted chicken club and an iconic New Orleans Po'boy piled high with oysters are prepared.
26:46 | #404 | TV-G
Martha fills buckwheat crepes with a creamy mushroom mixture and makes French Mushroom soup.
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.
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.
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.
26:46 | #313 | TV-G
Martha creates corn fritters, corn stock, a tasty summer corn chowder and homemade creamed corn.
26:46 | #312 | TV-G
Martha serves Frisee aux Lardons, chopped salad, Caesar salad, and stacked butter lettuce.
26:47 | #311 | TV-G
Martha prepares scalloped potatoes, potato salad, perfect pureed potatoes, and smashed potatoes.
26:46 | #310 | TV-G
Martha makes porchetta, glazed ham, and pork and plums using quick-cooking pork tenderloin.
26:46 | #309 | TV-G
Martha creates a bearnaise sauce, Kansas City barbecue sauce, tartar sauce, and salsa verde.
26:46 | #308 | TV-G
Mushroom barley soup, couscous royale, and grits with broiled tomatoes and cheddar cheese are made.
26:46 | #307 | TV-G
Tasty dishes include steamed artichokes with tarragon butter, braised leeks, and fried okra.
26:46 | #306 | TV-G
Martha creates a fabulous paella that's brimming with tender chicken, pork, seafood and vegetables.
26:46 | #305 | TV-G
Martha prepares the Italian specialty Osso buco, homemade corned beef, and lamb shanks.
26:46 | #304 | TV-G
Pad Thai, delicious Pho, and a one-pan pasta that calls for just a few fresh ingredients are served.
26:46 | #303 | TV-G
Martha prepares roast rack of lamb, salt-roasted Sea Bass, and saffron-roasted chicken wings.
26:46 | #302 | TV-G
Martha prepares French Onion Soup, balsamic-glazed pearl onions, and fried onion rings.
26:46 | #301 | TV-G
Martha shows how to prepare Chicken Paillard, Chicken Pot Pie, and Spatchcocked Chicken.
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.
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.
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.
26:46 | #210 | TV-G
Martha provides an overview of the most popular grains, including quinoa and bulgur wheat, and teaches different cooking methods.
26:46 | #209 | TV-G
Martha makes two Italian dumplings, gnocchi and gnudi, and shares a Polish pierogi recipe.
26:46 | #208 | TV-G
Martha shows how to dredge meat or fish in flour and the importance of cooking over high heat.
26:46 | #207 | TV-G
Seafood chef Dave Pasternack provides a beginner's class on buying, butchering, and storing fish.
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.
26:46 | #205 | TV-G
Martha and chef and restaurateur Michael White explore the art of making fresh pasta from scratch.
26:46 | #204 | TV-G
Martha shows the simple methods of blanching, steaming, and roasting to prepare perfect vegetables.
26:46 | #203 | TV-G
Martha makes a nourishing chicken soup, minestrone, and veloute for a creamy spinach soup.
26:46 | #202 | TV-G
Martha shares recipes for beef stew, veal stew, and coq au vin, a famously rich bistro favorite.
26:46 | #201 | TV-G
Martha shares roasting techniques for a rib roast, crown roast of pork, and stuffed turkey breast.
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.
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.
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.
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.
26:46 | #109 | TV-G
Martha prepares roast chicken, root vegetable salad, and a green peppercorn-crusted roast tenderloin of beef.
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.
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.
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.
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.
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.
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.
26:46 | #102 | TV-G
Martha teaches how to prepare classic sauces: hollandaise, bechamel, beurre blanc, and marinara.
26:46 | #101 | TV-G
Martha shows how to prepare eggs properly every time, with easy-to-master techniques and tips.