Martha Stewart's Cooking School

In this episode, Martha shows viewers how to prepare Chicken Paillard - which sounds fancy but is really quite simple - Chicken Pot Pie, and Spatchcocked Chicken.

Martha walks the viewer through four onion dishes that make use of different cooking techniques: French Onion Soup, Balsamic-Glazed Pearl Onions, Fried Onion Rings, and Pickled Vidalia & Red Onions.

Watch Martha as she makes Roast Rack of Lamb, an ideal choice when you want to impress your guests. Then learn a classic Spanish technique as she cooks Salt-Roasted Sea Bass. Finally, find out how to make Saffron-Roasted Chicken Wings, the quintessential food for game day.

In this episode, Martha shows viewers how to make three of her favorites. It's hard to find another dish that's more popular than Pad Thai, and Martha's recipe is so good you won't be even slightly tempted to call for takeout. Next she'll cook a One Pan Pasta that calls for just a few fresh ingredients and is on the table in twenty minutes.

In this episode, Martha will explore braising, the technique behind so many iconic dishes. Osso Buco is an Italian specialty and a perfect example of how a less tender cut of meat can be transformed into a delicious dish. Then, she makes Ireland's favorite.

One of the most popular starches, rice can be transformed from plain to extraordinary in a variety of ways. Martha shows how to make a fabulous Paella that's brimming with tender chicken, pork, seafood, and vegetables.

In this episode, Martha shows how to make four extremely tasty dishes using vegetables that may not be in everyone's regular rotation: Steamed Artichokes with Tarragon Butter, Braised Leeks, Fried Okra, and Whole Roasted Garlic.

First, Martha cooks up a Mushroom Barley Soup that's based on her mother's recipe. Next, she makes Couscous Royale, a great way to showcase this versatile grain. She finishes up with Grits with Broiled Tomatoes, featuring bubbly cheddar cheese and crispy bacon.

A great sauce can take a dish from good to fantastic. In this episode, Martha goes over some classics, starting with Bearnaise Sauce, a derivative of Hollandaise. Next she makes Kansas City Barbecue Sauce, which is tomato-based with a sweet-tart flavor.

There is no end to the amount of impressive dishes you can make with pork. In this episode, Martha makes Porchetta, highly seasoned roasted pork with soft, juicy meat and crisp, crackling skin. Next she demonstrates a centerpiece of her holiday table, Glazed Ham.

In this episode, Martha offers a primer on this favorite starch. She begins with Scalloped Potatoes. Next comes a recipe that's become synonymous with American food: Potato Salad.

When Martha invites guests to lunch, she loves to make Frisee aux Lardons, a classic French salad made with spicy greens, crisp bacon, creamy poached eggs, and warm vinaigrette.

In this episode, Martha first demonstrates Corn Fritters, a sweet and savory treat topped with honey. Next she shows how to make Corn Stock, which can serve as the base for a tasty Summer Corn Chowder—Martha's version uses potatoes and cream. And finally, a childhood favorite all grown up: homemade Creamed Corn.