Current A–Z Programs

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Martha Stewart's Cooking School

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Ch. Title Description # Day Date Time Length RPT CC DVS AD MD
10.1 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 SA 07/19/14 11:00am 00:26:46 (RPT) (CC) × ST
10.1 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 SA 07/26/14 11:00am 00:26:46 (RPT) (CC) × ST
10.1 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 SA 08/02/14 11:00am 00:26:46 (RPT) (CC) × ST
10.1 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 SA 08/09/14 11:00am 00:26:46 (RPT) (CC) × ST
10.1 Perfect Roast A beautifully cooked roast makes a grand centerpiece for any dinner. Martha shares three recipes: a rib roast, crown roast of pork, and stuffed turkey breast--each a lesson in key roasting techniques. (1 of 13)
WEB LINK
201 SA 08/16/14 11:00am 00:26:46 (RPT) (CC) × ST
10.1 Stewing Though they taste robust, hearty stews are generally made with inexpensive cuts of meat and require little hands-on prep time. Martha covers the basic elements of making a stew and shares recipes for three classics: beef stew, veal stew, and coq au vin, a famously rich bistro favorite. (2 of 13)
WEB LINK
202 SA 08/23/14 11:00am 00:26:46 (RPT) (CC) × ST
10.1 Soups Nothing comforts like a bowl of homemade soup; once you master a few basic techniques, you can make a host of variations. Martha shows how to make a nourishing chicken soup that's as easy as poaching a chicken. Then, learn the "flavor-boosting" techniques that go into making minestrone. Finally, discover how to make veloute, a classic "mother sauce" that here becomes the basis for a creamy spinach soup. (3 of 13)
WEB LINK
203 SA 08/30/14 11:00am 00:26:46 (RPT) (CC) × ST
36.1 Eggs Martha teaches all you need to know about eggs, the world's most versatile protein. Whether you like your egg over easy or sunny-side up, Martha shows how to prepare them properly every time, with easy-to-master techniques and tips. You'll learn a clever method for frying eggs, a surefire omelet recipe, and the key to a foolproof frittata. (1 of 13)
WEB LINK
101 SU 07/20/14 09:30am 00:26:46 (RPT) (CC) × ST
36.1 Sauces Martha teaches classic sauces everyone should know how to make: hollandaise, bechamel, beurre blanc and marinara. Each of these easy, adaptable recipes offers a culinary lesson in flavor-building techniques. Martha begins with two different methods for preparing hollandaise sauce, a delicious accompaniment to steamed asparagus and eggs Benedict. A creamy bechamel sauce becomes the basis for a grown-up take on macaroni and cheese. Martha serves the French sauce beurre blanc over steamed lobsters. Her quick, fresh-tasting, better-than-anything-from-a-jar marinara sauce uses only four ingredients. (2 of 13)
WEB LINK
102 SU 07/27/14 09:30am 00:26:46 (RPT) (CC) × ST
36.1 Vegetables Martha shares her favorite methods for preparing vegetables so that they retain their delicious flavors, bright colors, and nutritional properties, offering quick, easy-to-follow recipes and tips. She prepares steamed spinach, sauteed broccoli rabe, roasted cauliflower "steaks," brown sugar-glazed carrots, sauteed sugar snap peas and shelled peas with mint and lemony kale salad. (3 of 13)
WEB LINK
103 SU 08/03/14 09:30am 00:26:46 (RPT) (CC) × ST
36.1 Stocks Making stock is an exercise in building flavors. Having a steady supply of homemade stock in the freezer will elevate anyone's home cooking. Martha shares recipes and techniques for the three most common stocks: chicken (including a time-saving pressure-cooker version), beef and vegetable--as well as useful cooking and storage tips. (4 of 13)
WEB LINK
104 SU 08/10/14 09:30am 00:26:46 (RPT) (CC) × ST
36.1 Butchering Fifth-generation New York City butcher Evan Lobel teaches how to choose and cook the best cuts of meat, from tender to lean. Not only will this episode make you a better cook, but it will save you money as well. Martha and Evan demonstrate some of the most useful butchering techniques, including 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. (5 of 13)
WEB LINK
105 SU 08/17/14 09:30am 00:26:46 (RPT) (CC) × ST
36.1 Rice Martha offers a lesson on the world's most common grain, starting with a perfect pot of fluffy white rice that you can incorporate into a main course or serve as an accompaniment to a host of other dishes. Martha shares tried-and-true techniques for flavorful pilaf, risotto and Thai fried rice. (6 of 13)
WEB LINK
106 SU 08/24/14 09:30am 00:26:46 (RPT) (CC) × ST
36.1 Dressing and Emulsions Martha shows how easy it is to make your own dressing. She starts with a delicious shallot vinaigrette prepared two ways: whisked directly in the bottom of a salad bowl and shaken in a small jar. She also makes a creamy blue cheese dressing, and shows how to make your own mayonnaise. (7 of 13)
WEB LINK
107 SU 08/31/14 09:30am 00:26:46 (RPT) (CC) × ST
36.2 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 SA 07/19/14 11:00am 00:26:46 (RPT) (CC) × ST
36.2 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 SA 07/26/14 11:00am 00:26:46 (RPT) (CC) × ST
36.2 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 SA 08/02/14 11:00am 00:26:46 (RPT) (CC) × ST
36.2 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 SA 08/09/14 11:00am 00:26:46 (RPT) (CC) × ST
36.2 Perfect Roast A beautifully cooked roast makes a grand centerpiece for any dinner. Martha shares three recipes: a rib roast, crown roast of pork, and stuffed turkey breast--each a lesson in key roasting techniques. (1 of 13)
WEB LINK
201 SA 08/16/14 11:00am 00:26:46 (RPT) (CC) × ST
36.2 Stewing Though they taste robust, hearty stews are generally made with inexpensive cuts of meat and require little hands-on prep time. Martha covers the basic elements of making a stew and shares recipes for three classics: beef stew, veal stew, and coq au vin, a famously rich bistro favorite. (2 of 13)
WEB LINK
202 SA 08/23/14 11:00am 00:26:46 (RPT) (CC) × ST
36.2 Soups Nothing comforts like a bowl of homemade soup; once you master a few basic techniques, you can make a host of variations. Martha shows how to make a nourishing chicken soup that's as easy as poaching a chicken. Then, learn the "flavor-boosting" techniques that go into making minestrone. Finally, discover how to make veloute, a classic "mother sauce" that here becomes the basis for a creamy spinach soup. (3 of 13)
WEB LINK
203 SA 08/30/14 11:00am 00:26:46 (RPT) (CC) × ST