Martha Stewart's Cooking School

Creating the perfect roast for a special gathering can be challenging. Join Martha in this episode as she makes the perfect prime rib roast, crown roast of pork and stuffed turkey breast.

Stews are a combination of meat, wine, and vegetables. Join Martha in this episode as she makes a pot each of beef stew, coq au vin, and veal.

Soups are a dish served throughout the world. Join Martha in this episode as she teaches you to prepare chicken soup, minestrone soup, and spinach cream soup.

From blanching to steaming, there are many ways that vegetables can be prepared. Join Martha in this episode as she teaches you the best way to enhance the flavour of beans, artichokes, peppers, eggplant, and squash.

There are different shapes of pasta which can be made to suit the occasion. Join Martha in this episode as she and her guest Michael White demystify the secrets of pasta making, from the process of making the pasta dough to making filled and long-stranded pasta with various shapes.

What is pasta without a really good pasta sauce? Join Martha in this episode as she teaches you how to make mouth-watering Italian pasta sauces such as bolognese, a rich carbonara, puttanesca, and bottarga.

In this episode, Martha and her special guest David Pasternack show the ways to prepare fishmongers, such as round fish, flatfish and squid, followed by David sharing the recipe of Crudo, his signature dish.

Want to learn how to cook meat by sauteing? Join Martha in this episode as she teaches the various methods of sauteing chicken, fish, pork and calf's liver while maintaining the proper temperature.

Dumplings are a dish made with dough through various methods. Join Martha in this episode as she shares with you the recipes for three of her favourite dumplings, which are pierogi, Italian gnocchi and gnudi with spinach.

Grains are an essential part of one's healthy diet whether they are prepared as breakfast, lunch or simply as a salad. Catch Martha prepares delectable dishes with bulgur, quinoa, polenta and farro in this episode.

The art of preservation has been used since times ancient to keep food fresh without refrigeration. Join Martha as she teaches us two basic preservation techniques of confit and salting with four delicious dishes of gravlax, duck confit, tomato confit and lemon confit.

Join Martha and Italian guest chef Cesare Casella, as they spill the beans on everything about legumes, including how to cook them in three different ways - on the stovetop, in the oven, and a pressure cooker.

Shrimp is the king of the crustaceans and Martha shows us all there is to know about it. From purchasing, storage, deveining and cooking, join Martha in this episode as she teaches us four basic recipes for shrimp - cocktail, scampi, boiled shrimp and grilled shrimp.