Martha Stewart's Cooking School

Join Martha in her cooking school as she teaches the various techniques for cooking a variety of dishes. In this episode, she teaches the various methods of cooking eggs.

The foundation for a good cooking education is learning the classics. In this episode, Martha shows the methods to make four classic sauces such as hollandaise, beurre blanc, bechamel and marinara sauce.

Martha discusses the various ways vegetables can be cooked by teaching how to make dishes with carrots, peas, corn on the cob, broccoli rabe, acorn squash, and kale.

A rich stock is a foundation for many dishes. In this episode, Martha demystifies the methods of preparing different types of stocks which include chicken stock, beef stock and vegetable stock.

Proper butchering techniques can help save a lot of money in cooking. In this episode, Martha teams up with fifth-generation butcher Evan Lobel to discuss the various techniques of butchering a chicken, a leg of lamb, a rack of lamb, pork loin and beef tenderloin.

Rice is the staple food of many people across the world. Join Martha in this episode as she teaches you the ways of cooking rice such as glossary and classic white rice, making rice pilaf, a rice risotto and transforming leftover rice into delicious fried rice.

Martha discusses the ways one can make dressings and emulsions to make the recipient appreciate the dish such as basic vinaigrette, creamy dressing, mayonnaise, and aioli.

Steaming is one of the effective ways of cooking certain dishes. Join Martha in this episode as she teaches you the various methods of steaming, by steaming mashed potatoes, mussels, chicken, salmon and peas.

Join Martha in this episode as she reveals the techniques for successful roasting. She takes you through the process of roasting a chicken, vegetables and soft beef tenderloin.

Martha showcases the various techniques of braising meats and vegetables. In this episode, she uses pot roast, pork shoulder, and cabbages as examples.

One of the important techniques to learn to cook delicate or fragile items successfully is poaching. Join Martha in this episode as she teaches you the fundamentals of poaching eggs, chicken and salmon.

Cooking oil is an indispensable ingredient in making fried food. Join Martha in this episode as she teaches you the tips and tricks to frying the different types of potatoes, chicken, and vegetables.

One of the techniques required to ensure a crispy surface of food is pan searing. Join Martha in this episode as she showcases the techniques for pan-searing with dishes like a delicious steak, duck breasts, scallops, and salmon.