Current A–Z Programs

Program Reminder:

Martha Stewart's Cooking School

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Ch. Title Description # Day Date Time Length RPT CC DVS AD MD
10.1 Vegetables Blanching, steaming and roasting - these three simple methods are the best for highlighting vegetables' flavors and retaining their nutritional properties. Martha demonstrates these techniques and shows how you can use them to prepare an endless variety of perfect vegetable dishes in your own home. (4 of 13)
WEB LINK
204 SA 09/20/14 11:00am 00:26:46 (RPT) × × ST
10.1 Pasta Explore the art of making fresh pasta from scratch with Martha and her friend Michael White, chef, restaurateur and pasta specialist. Learn how to make the dough and then form it into strands by hand or with a pasta machine, and to hand-shape dough into shapes such as farfalle and tortelli. (5 of 13)
WEB LINK
205 SA 09/27/14 11:00am 00:26:46 (RPT) (CC) × ST
10.1 Pasta Sauces Martha creates four mouthwatering versions of pasta sauce: traditional, slow-cooked Bolognese; a quick-and-easy puttanesca; a rich carbonara; and a light but unforgettable sauce made with bottarga, a preserved fish roe that is a specialty of southern Italy. (6 of 13)
WEB LINK
206 SA 10/04/14 11:00am 00:26:46 (RPT) (CC) × ST
10.1 Fish Monger Dave Pasternack, a renowned seafood chef based in New York City, joins Martha for a beginner's class on buying, butchering and storing fish. They demystify boning a round or flat fish and cleaning a squid. Dave shares an easy-to-prepare recipe for crudo, his signature dish. (7 of 13)
WEB LINK
207 SA 10/11/14 11:00am 00:26:46 (RPT) (CC) × ST
10.1 Sauteing Sauteing is one of the quickest and most versatile cooking methods. It works well for almost any small cut of meat or fish. Martha demonstrates how to dredge meat or fish in flour and the importance of cooking over high heat to achieve a perfect, golden-brown finish. She uses these techniques to cook wiener schnitzel, chicken piccata and sole a la meuniere. (8 of 13)
WEB LINK
208 SA 10/18/14 11:00am 00:26:46 (RPT) (CC) × ST
10.1 Dumplings Dumplings are a mainstay in nearly every cuisine across the world. Martha makes three kinds of dumplings, shaping each according to tradition. She begins with two well-known Italian dumplings, gnocchi and gnudi, then shares her family recipe for Polish pierogi, which has been passed down through generations. (9 of 13)
WEB LINK
209 SA 10/25/14 11:00am 00:26:46 (RPT) × × ST
36.1 Steaming Steaming is one of the fastest and healthiest ways to cook--and it's not just for vegetables. Martha demonstrates a variety of steaming techniques and tools that allow you to make complete meals in just minutes. She cooks chicken breasts in parchment paper for moist, flavorful meat. Later, she cleasn and steams mussels. Martha uses a bamboo steamer to prepare steamed salmon and peas simultaneously for a quick and easy dinner. (8 of 13)
WEB LINK
108 SU 09/07/14 09:30am 00:26:46 (RPT) × × ST
36.1 Roasting Martha's roast chicken showcases the benefits of this method, with a crisp exterior and moist interior. Because roasting so beautifully concentrates the flavors of the ingredients, it's also well suited to vegetables, and Martha includes a recipe for a delicious roasted root vegetable salad. She also prepares a show-stopping dish fit for any holiday table: a green peppercorn-crusted roast tenderloin of beef. (9 of 13)
WEB LINK
109 SU 09/14/14 09:30am 00:26:46 (RPT) × × ST
36.1 Braising Braising is a busy cook's best friend. With little hands-on time and no special equipment, this "low-and-slow" method produces hearty, consistently flavorful main courses and side dishes that belie their ease. It's also a great way to cook lean, inexpensive cuts of meat. Martha shows which cuts are ideal for braising and the best ways to cook them, sharing recipes for classic pot roast, braised cabbage with apples and pulled pork sandwiches. (10 of 13)
WEB LINK
110 SU 09/21/14 09:30am 00:26:46 (RPT) × × ST
36.1 Poaching Poached meats are moist and tender yet still mild in flavor. They work well as the basis for numerous salads, soups and light suppers. They're also famously low in fat. Martha shows how poached chicken breast can be incorporated into all-American chicken salad sandwiches as well as a Cobb salad. She also shares recipes and techniques for poached salmon steaks, and reveals the secret to poaching eggs. (11 of 13)
WEB LINK
111 SU 09/28/14 09:30am 00:26:46 (RPT) × × ST
36.1 Frying The best fried foods are golden brown on the outside and deliciously tender within--never greasy or soggy. Martha offers lessons in how to deep-fry and pan-fry to perfection in your own kitchen. Recipes and step-by-step techniques include French fries, pan-fried chicken and Japanese tempura vegetables with dipping sauces. (12 of 13)
WEB LINK
112 SU 10/05/14 09:30am 00:26:46 (RPT) × × ST
36.1 Pan Searing Martha demonstrates how to pan sear, a technique that produces consistently satisfying --and quick meats and fish. Pan searing involves browning food quickly over high heat so it develops a nice crust and locks in the flavor and juiciness. Martha shares her technique for pan-seared scallops with lemon-caper sauce and offers recipes for crisp-skinned salmon filet, pan-seared steak with mustard-cream sauce and Muscovy duck breasts with port-wine reduction. (13 of 13)
WEB LINK
113 SU 10/12/14 09:30am 00:26:46 (RPT) × × ST
36.1 Eat Your Greens Martha provides an overview of the most popular greens while making some of her favorite recipes - delicate sorrel soup, a heady pasta dish with grilled sardines and bitter greens, a versatile Swiss-chard frittata, a trendy kale Caesar salad and a new take on a popular salad green, spicy escarole. (1 of 13)
WEB LINK
401 SU 10/19/14 09:30am 00:26:46 - × × ST
36.1 One-Pot Meals Martha makes four one-pot meals, using a different cooking vessel for each: a stove-top clambake in a stockpot, risotto with shrimp and herbs in a pressure cooker, poached cod with tomatoes in a skillet and arroz con pollo in a Dutch oven. All are fuss-free, flavorful meals, and with just one pot. (2 of 13)
WEB LINK
402 SU 10/26/14 09:30am 00:26:46 - × × ST
36.2 Vegetables Blanching, steaming and roasting - these three simple methods are the best for highlighting vegetables' flavors and retaining their nutritional properties. Martha demonstrates these techniques and shows how you can use them to prepare an endless variety of perfect vegetable dishes in your own home. (4 of 13)
WEB LINK
204 SA 09/20/14 11:00am 00:26:46 (RPT) × × ST
36.2 Pasta Explore the art of making fresh pasta from scratch with Martha and her friend Michael White, chef, restaurateur and pasta specialist. Learn how to make the dough and then form it into strands by hand or with a pasta machine, and to hand-shape dough into shapes such as farfalle and tortelli. (5 of 13)
WEB LINK
205 SA 09/27/14 11:00am 00:26:46 (RPT) (CC) × ST
36.2 Pasta Sauces Martha creates four mouthwatering versions of pasta sauce: traditional, slow-cooked Bolognese; a quick-and-easy puttanesca; a rich carbonara; and a light but unforgettable sauce made with bottarga, a preserved fish roe that is a specialty of southern Italy. (6 of 13)
WEB LINK
206 SA 10/04/14 11:00am 00:26:46 (RPT) (CC) × ST
36.2 Fish Monger Dave Pasternack, a renowned seafood chef based in New York City, joins Martha for a beginner's class on buying, butchering and storing fish. They demystify boning a round or flat fish and cleaning a squid. Dave shares an easy-to-prepare recipe for crudo, his signature dish. (7 of 13)
WEB LINK
207 SA 10/11/14 11:00am 00:26:46 (RPT) (CC) × ST
36.2 Sauteing Sauteing is one of the quickest and most versatile cooking methods. It works well for almost any small cut of meat or fish. Martha demonstrates how to dredge meat or fish in flour and the importance of cooking over high heat to achieve a perfect, golden-brown finish. She uses these techniques to cook wiener schnitzel, chicken piccata and sole a la meuniere. (8 of 13)
WEB LINK
208 SA 10/18/14 11:00am 00:26:46 (RPT) (CC) × ST
36.2 Dumplings Dumplings are a mainstay in nearly every cuisine across the world. Martha makes three kinds of dumplings, shaping each according to tradition. She begins with two well-known Italian dumplings, gnocchi and gnudi, then shares her family recipe for Polish pierogi, which has been passed down through generations. (9 of 13)
WEB LINK
209 SA 10/25/14 11:00am 00:26:46 (RPT) × × ST
36.3 Chicken Martha shows how to prepare chicken paillard--which sounds fancy, but is really quite simple--chicken pot pie and spatchcocked chicken. (1 of 13)
WEB LINK
301 MO 10/27/14 05:30pm 00:26:46 - (CC) × ST
36.3 Chicken Martha shows how to prepare chicken paillard--which sounds fancy, but is really quite simple--chicken pot pie and spatchcocked chicken. (1 of 13)
WEB LINK
301 MO 10/27/14 08:30pm 00:26:46 - (CC) × ST
36.3 Chicken Martha shows how to prepare chicken paillard--which sounds fancy, but is really quite simple--chicken pot pie and spatchcocked chicken. (1 of 13)
WEB LINK
301 TU 10/28/14 02:30am 00:26:46 - (CC) × ST
36.3 Onions Martha walks the through three onion dishes that make use of different cooking techniques: French onion soup, balsamic-glazed pearl onions and fried onion rings. (2 of 13)
WEB LINK
302 TU 10/28/14 05:30pm 00:26:46 - (CC) × ST
36.3 Onions Martha walks the through three onion dishes that make use of different cooking techniques: French onion soup, balsamic-glazed pearl onions and fried onion rings. (2 of 13)
WEB LINK
302 TU 10/28/14 08:30pm 00:26:46 - (CC) × ST
36.3 Onions Martha walks the through three onion dishes that make use of different cooking techniques: French onion soup, balsamic-glazed pearl onions and fried onion rings. (2 of 13)
WEB LINK
302 WE 10/29/14 02:30am 00:26:46 - (CC) × ST
36.3 Roasting Roasting is a wonderful technique for a formal dinner or a casual get-together. Martha makes roast rack of lamb, an ideal choice when you want to impress your guests. Later, she uses a Spanish technique as she cooks salt-roasted sea bass. Finally, find out how to make saffron-roasted chicken wings, the quintessential food for game day. (3 of 13)
WEB LINK
303 WE 10/29/14 05:30pm 00:26:46 - (CC) × ST
36.3 Roasting Roasting is a wonderful technique for a formal dinner or a casual get-together. Martha makes roast rack of lamb, an ideal choice when you want to impress your guests. Later, she uses a Spanish technique as she cooks salt-roasted sea bass. Finally, find out how to make saffron-roasted chicken wings, the quintessential food for game day. (3 of 13)
WEB LINK
303 WE 10/29/14 08:30pm 00:26:46 - (CC) × ST
36.3 Roasting Roasting is a wonderful technique for a formal dinner or a casual get-together. Martha makes roast rack of lamb, an ideal choice when you want to impress your guests. Later, she uses a Spanish technique as she cooks salt-roasted sea bass. Finally, find out how to make saffron-roasted chicken wings, the quintessential food for game day. (3 of 13)
WEB LINK
303 TH 10/30/14 02:30am 00:26:46 - (CC) × ST
36.3 Noodles It's hard to find another dish that's more popular than pad thai, and Martha's recipe is so good you won't be even slightly tempted to call for takeout. Next, she cooks a one-pan pasta that calls for just a few fresh ingredients and is on the table in 20 minutes. Then Martha shows the secret to making pho, one of Asia's best street foods. (4 of 13)
WEB LINK
304 TH 10/30/14 05:30pm 00:26:46 - (CC) × ST
36.3 Noodles It's hard to find another dish that's more popular than pad thai, and Martha's recipe is so good you won't be even slightly tempted to call for takeout. Next, she cooks a one-pan pasta that calls for just a few fresh ingredients and is on the table in 20 minutes. Then Martha shows the secret to making pho, one of Asia's best street foods. (4 of 13)
WEB LINK
304 TH 10/30/14 08:30pm 00:26:46 - (CC) × ST
36.3 Noodles It's hard to find another dish that's more popular than pad thai, and Martha's recipe is so good you won't be even slightly tempted to call for takeout. Next, she cooks a one-pan pasta that calls for just a few fresh ingredients and is on the table in 20 minutes. Then Martha shows the secret to making pho, one of Asia's best street foods. (4 of 13)
WEB LINK
304 FR 10/31/14 02:30am 00:26:46 - (CC) × ST
36.3 Braising Martha explores braising, the technique behind so many iconic dishes. Osso buco, an Italian specialty, is a perfect example of how a less tender cut of meat can be transformed into a delicious dish. Then, Martha makes Ireland's favorite: homemade corned beef. She also makes lamb shanks with the spices of Morocco, adding apricots and olives to create a rich aromatic sauce. (5 of 13)
WEB LINK
305 FR 10/31/14 05:30pm 00:26:46 - (CC) × ST
36.3 Braising Martha explores braising, the technique behind so many iconic dishes. Osso buco, an Italian specialty, is a perfect example of how a less tender cut of meat can be transformed into a delicious dish. Then, Martha makes Ireland's favorite: homemade corned beef. She also makes lamb shanks with the spices of Morocco, adding apricots and olives to create a rich aromatic sauce. (5 of 13)
WEB LINK
305 FR 10/31/14 08:30pm 00:26:46 - (CC) × ST