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 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
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
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
36.1 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
36.2 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
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