Trailer
Synopsis
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.
Episode 13 : Pan Searing
December. 27,2012
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.
Episode 12 : Frying
December. 20,2012
French fries; pan-fried chicken; Japanese tempura vegetables with dipping sauces.
Episode 11 : Poaching
December. 13,2012
Using poached chicken breast in chicken salad sandwiches and Cobb salad; poached salmon steaks; poached eggs.
Episode 10 : Braising
December. 06,2012
Which cuts of meat are good for braising; classic pot roast; braised cabbage with apples; pulled pork sandwiches.
Episode 9 : Roasting
November. 29,2012
Roast chicken; roasted root vegetable salad; green peppercorn-crusted roast tenderloin of beef.
Episode 8 : Steaming
November. 22,2012
Cooking chicken breasts in parchment paper; cleaning and steaming mussels; using a bamboo steamer to prepare steamed salmon and peas.
Episode 7 : Dressing & Emulsions
November. 15,2012
Shallot vinaigrette prepared two different ways; creamy blue cheese dressing; mayonnaise; BLT.
Episode 6 : Rice
November. 08,2012
Fluffy white rice; pilaf; risotto; Thai fried rice.
Episode 5 : Butchering
November. 01,2012
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.
Episode 4 : Stocks
October. 25,2012
Three common stocks - - chicken, beef, and vegetable.
Episode 3 : Vegetables
October. 11,2012
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.
Episode 2 : Sauces
October. 04,2012
Two methods for preparing hollandaise sauce; creamy bechanel sauce; serving French sauce beurre blanc over steamed lobster; marinara sauce made with four ingredients.
Episode 1 : Eggs
September. 27,2012
Preparing eggs properly, no matter the style; frying eggs; omelet recipe; foolproof frittata.
Seasons
Season 5
In season five, Martha gives home cooks a culinary master class, detailing many flavorful Arabian Gulf inspired recipes.
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