Martha Stewart's Cooking School

Episode Guide


Season 2


Stewing (#202)

Though they taste robust, hearty stews are generally made with inexpensive cuts of meat and require ...

Perfect Roast (#201)

A beautifully cooked roast makes a grand centerpiece for any dinner. Martha shares three recipes - ...

Season 1


Pan Searing (#113)

In this episode, Martha demonstrates how to pan sear, a technique that produces consistently ...

Frying (#112)

The best fried foods are golden brown on the outside and deliciously tender within - never greasy ...

Poaching (#111)

Because poached meats are moist and tender yet still mild in flavor, they work well as the basis ...

Braising (#110)

Braising is a busy cook's best friend, and here's why: with little hands-on time and no special ...

Roasting (#109)

This episode is devoted to roasting, a straightforward and adaptable technique that also works well ...

Steaming (#108)

Steaming is one of the fastest and healthiest ways to cook - and it's not just for vegetables. In ...

Dressing and Emulsions (#107)

Homemade dressings far outshine any store-bought varieties, and Martha will show you how easy it is ...

Rice (#106)

If you have rice in your pantry, you're well on your way to a great meal - something you have in ...

Butchering (#105)

Airs: Saturday, May 24
Fifth-generation New York City butcher Evan Lobel joins Martha for a master class on meat. ...

Stocks (#104)

Airs: Saturday, May 17
Making stock is an exercise in building flavors and, as such, one of the first lessons in any ...

More »


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