Martha Stewart's Cooking School
series currently in production
Returning Series
Talk
Seasons | 5
Episodes | 62
avg.Runtime | min
First EP | 2012-09-27
Last EP | 2017-06-24
Overview
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Inspired by the eponymous best-selling book, Martha Stewart's Cooking School gives home cooks a culinary master class with Martha herself. Using her signature step-by-step, how-to teaching process, Martha illustrates cooking fundamentals that everyone should know: from roasting and poaching to braising and blanching.
Created by
Produced by
Martha Stewart Living Omnimedia
Season List
season 1 || Season 1
Relesed on | 2012-09-27
1
Eggs
2012-09-27
Preparing eggs properly, no matter the style; frying eggs; omelet recipe; foolproof frittata.
2
Sauces
2012-10-04
Two methods for preparing hollandaise sauce; creamy bechanel sauce; serving French sauce beurre blanc over steamed lobster; marinara sauce made with four ingredients.
3
Vegetables
2012-10-11
Simple vegetable side dishes include 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.
4
Stocks
2012-10-25
Three common stocks - - chicken, beef, and vegetable.
5
Butchering
2012-11-01
Master class on meat with fourth-generation butcher Evan Lobel includes cutting up a whole chicken, spatchcocking a Cornish game hen, butterflying a leg of lamb, butchering a beef tenderloin, and making medallions from pork loin.
6
Rice
2012-11-08
Fluffy white rice; pilaf; risotto; Thai fried rice.
7
Dressing & Emulsions
2012-11-15
Shallot vinaigrette prepared two different ways; creamy blue cheese dressing; mayonnaise; BLT.
8
Steaming
2012-11-22
Cooking chicken breasts in parchment paper; cleaning and steaming mussels; using a bamboo steamer to prepare steamed salmon and peas.
9
Roasting
2012-11-29
Roast chicken; roasted root vegetable salad; green peppercorn-crusted roast tenderloin of beef.
10
Braising
2012-12-06
Which cuts of meat are good for braising; classic pot roast; braised cabbage with apples; pulled pork sandwiches.
11
Poaching
2012-12-13
Using poached chicken breast in chicken salad sandwiches and Cobb salad; poached salmon steaks; poached eggs.
12
Frying
2012-12-20
French fries; pan-fried chicken; Japanese tempura vegetables with dipping sauces.
13
Pan Searing
2012-12-27
Pan-seared scallops with lemon-caper sauce; crisp-skinned salmon filet; pan-seared steak with mustard-cream sauce; Muscovy duck breasts with port wine reduction.
CREW
“I would rather entertain and hope that people learned something than educate people and hope they were entertained.” – Walt Disney