Name: Martha Stewart's Cooking School
Uploaded: 2026-03-09T22:50:03.000Z
Description: Each episode of Martha Stewart's Cooking School is a culinary master class. Martha demonstrates classic cooking techniques, educating and inspiring home cooks everywhere.

Each episode of Martha Stewart's Cooking School is a culinary master class. Martha demonstrates classic cooking techniques, educating and inspiring home cooks everywhere.

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All about eggs! Martha shares her methods for preparing eggs, any style: soft- and hard-boiled eggs, fried eggs, scrambled eggs, omelet, and frittata

Eggs

Two methods for preparing hollandaise sauce; creamy béchamel sauce; serving French sauce beurre blanc over steamed lobster; marinara sauce made with four ingredients.

Sauces

Eat your vegetables! Martha prepares: spring peas with mint, brown-sugared carrots, sauteed broccoli rabe, roasted acorn squash, corn on the cob, and lemony kale salad

Vegetables

Martha shares techniques for three homemade stocks: chicken (including a pressure-cooker version), beef, and vegetable. Plus, cooking and storage tips

Stocks

Butcher Evan Lobel joins Martha for a master class on meat. Learn how to choose and prepare the best cuts of meat to save you money

Butchering

Starting with a perfect pot of fluffy white rice, Martha demonstrates her techniques for a flavorful pilaf and a delicious Thai-style fried rice

Rice

Homemade dressings don't compare to store-bought. Martha shows you how easy it is to make your own: vinaigrette, creamy blue cheese dressing, homemade mayonnaise, and aioli

Dressings and Emulsions

Steaming is one of the fastest and healthiest ways to cook. Martha shows how to cook in parchment paper, clean and steam mussels, and use a bamboo steamer to prepare salmon and peas

Steaming

Roasting is an adaptable technique that works well for meat, fish, chicken, and vegetables. Martha prepares roast chicken, beef tenderloin, and autumn vegetable salad

Roasting

With little hands-on time and no special equipment, braising produces hearty, flavorful dishes. Martha shares recipes for pot roast, braised cabbage, and pulled pork shoulder

Braising

Martha demonstrates healthful and versatile poached chicken breasts. She also shares recipes and techniques for poaching salmon and poaching eggs

Poaching

Fried foods should be golden brown and never greasy. Martha deep-fries and pan-fries to perfection: French fries, pan-fried chicken, and Japanese tempura vegetables

Frying

Pan-searing means browning food over high heat to develop a crust and lock in juiciness. Martha prepares scallops, salmon fillets, steak with mustard cream sauce, duck breasts

Pan Searing

A beautifully cooked roast makes a grand centerpiece for any dinner. Martha shares techniques for prime rib roast, crown roast of pork, and stuffed turkey breast

Perfect Roast

Hearty stews are made with inexpensive cuts of meat and require little hands-on prep time. Martha demonstrates three classic recipes: beef stew, coq au vin, and veal stew

Stewing

Nothing comforts like a bowl of homemade soup. Once you master a few basics, you can make many variations. Watch Martha make chicken soup, minestrone, and spinach cream soup

Soups

Martha blanches, steams, and roasts vegetables to enhance flavor and retain nutritional properties: crudite, steamed artichokes, vegetable tian, and roasted pepper salad

Learn the art of making fresh pasta from scratch with Martha and Michael White, chef and pasta specialist: make pasta dough and form it into stands or shapes

Pasta

Martha creates four pasta sauces: traditional bolognese, quick-and-easy puttanesca, rich carbonara, and a light sauce made with bottarga (a specialty of Southern Italy)

Pasta Sauce

Renowned seafood chef Dave Pasternack joins Martha for a lesson on buying, cleaning, filleting, and storing fish. Plus, an easy-to-prepare recipe for crudo

Fishmonger

Sauteing is one of the quickest and most versatile cooking methods. Martha prepares wiener schnitzel, chicken piccata, and sole à la meuniere. Plus, pan sauces to serve with each

Sauteing

Dumplings are a mainstay in nearly every cuisine around the world. Watch Martha make Italian dumplings gnocchi and gnudi; plus, her family recipe for Polish pierogi

Dumplings

Whole grains are an integral part of a healthy lifestyle. Martha provides an overview of grains and the different cooking methods for polenta, bulgur, quinoa, and farro

Grains

Martha discusses two of the oldest preserving techniques, confit and salting, and how to use them at home: duck confit, tomato confit, and gravlax, a cured salmon appetizer

Preserving

Martha and chef Cesare Casella shed light on legumes, exploring the varieties and how to cook them using three different methods: stovetop, oven, and pressure cooker

Legumes

Learn about buying, storing, shelling, and deveining shrimp. Martha makes shrimp cocktail, shrimp scampi, a traditional shrimp boil, and simple grilled shrimp

Martha Stewart's Cooking School

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