Martha Stewart's Cooking School
Imagine having lifestyle expert Martha Stewart at your side in the kitchen, teaching you how to hold a chef's knife, select the very best ingredients, truss a chicken, and much more. Based on her eponymous best-selling book, Martha gives home cooks a culinary master class. Each episode features demonstrations of classic dish preparations and expert cooking techniques.
Martha Stewart's Cooking School Previous Broadcasts
Onions (Episode #302H)
KQED 9: Sat, Feb 28, 2015 -- 1:30 PM
Onions are a staple in the pantry of every cook and integral to the flavor of so many recipes. In this episode, Martha walks the viewer through three onion dishes that make use of different cooking techniques: French onion soup, balsamic-glazed pearl onions and fried onion rings.
- KQED Life: Sat, Feb 28, 2015 -- 1:30 PM
Cooking with Wine (Episode #409H)
KQED Life: Fri, Feb 27, 2015 -- 4:00 PM
Cooking with wine is an easy way to boost the flavor in any recipe. Martha highlights the basic guidelines for using wine as an ingredient in four classic recipes: richly flavored beef bourguignon; cioppino, a tomato-and-wine-based fish stew; a sumptuous chicken marsala; and, for something sweet ... poached pears two ways, in red and white wine.
Know Your Vegetables (Episode #307H)
KQED Life: Wed, Feb 25, 2015 -- 4:00 PM
We all know we should eat vegetables whenever possible, but it's important to vary the types that we cook. In this episode, Martha shows how to make four 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.
Chicken (Episode #301H)
KQED 9: Sat, Feb 21, 2015 -- 1:30 PM
Chicken has long served as a mainstay of the dinner table. It can be prepared in countless delicious ways, for a weeknight or a special dinner party. 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.
- KQED Life: Sat, Feb 21, 2015 -- 1:30 PM
The Grind (Episode #408H)
KQED Life: Fri, Feb 20, 2015 -- 4:00 PM
Ground meat is as accessible as it is economical. In this episode, Martha uses it to make her mother's sweet and tangy glazed meatloaf. Then butcher Pat LaFrieda joins her to demonstrate the technique for grinding meat at home to make sweet and hot Italian-style pork sausage. Learn how to make burgers using a custom blend of meats, and giant meatballs with ricotta. Each of these recipes is guaranteed to please family and friends alike.
Rice (Episode #306H)
KQED Life: Wed, Feb 18, 2015 -- 4:00 PM
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. Next, she demonstrates one of her favorites: stuffed peppers with fluffy rice, pine nuts, raisins and herbs cooked on a bed of tomatoes. Then she makes Persian rice - fragrant Basmati cooked atop thinly sliced, buttery potatoes.
On The Bone (Episode #411H)
KQED 9: Sat, Feb 14, 2015 -- 1:30 PM
The most flavorful, tender cuts of meat are often cooked on the bone. In this episode, Martha shares techniques-braising, searing, slow-roasting, and grilling-in four different recipes featuring bone-in cuts: sumptuous oxtail, meaty slow-roasted beef ribs, envy-inducing cowboy steak, and Korean short-rib kebabs.
French Bistro Classics (Episode #407H)
KQED Life: Fri, Feb 13, 2015 -- 4:00 PM
Take a tour of French cuisine as Martha prepares four bistro favorites. First, there's a robust stew with seasonal vegetables called lamb navarin. Go along to the Riviera as she artfully arranges a show-stopping Nicoise salad. She makes a melted ham-and-cheese croque monsieur topped with a bechamel sauce, and demonstrates how the French transform an odd-looking root vegetable into an exceptional celery-root remoulade, a delicious accompaniment on any plate.
Braising (Episode #305H)
KQED Life: Wed, Feb 11, 2015 -- 4:00 PM
In this episode, Martha explores braising, the technique behind so many iconic dishes. Osso buco, an Italian specialty, is a perfect example of how a less tender cut of meat can be transformed into a delicious dish. Then, Martha makes Ireland's favorite: homemade corned beef. And finally, she demonstrates how to make lamb shanks with the spices of Morocco, adding apricots and olives to create a rich aromatic sauce.
Italian Favorites (Episode #410H)
KQED 9: Sat, Feb 7, 2015 -- 1:30 PM
Is there anyone who doesn't love Italian food? In this episode, Martha shares her modern take on four favorites: a decadent eight-layer pork rag? and bechamel-filled lasagna baked in individual ramekins, chicken Parmesan with an easy twist, an enormous raviolo with an egg yolk and rich ricotta-spinach filling, and two variations of linguine with clam sauce-red and white. Each is guaranteed to be a hit with friends and family.
Turkey (Episode #406H)
KQED Life: Fri, Feb 6, 2015 -- 4:00 PM
Many think of turkey as a grand centerpiece at the holiday table, but it's a versatile meat that can be served year-round. In Turkey 101, Martha prepares her tried-and-true method for a traditional show-stopping bird, and also a modern technique for roasting turkey in parchment paper. Learn how to braise turkey legs for the dark-meat lovers in your life, and discover a recipe for roasted rolled turkey breast with herbs, sure to become an everyday favorite.
Noodles (Episode #304H)
KQED Life: Wed, Feb 4, 2015 -- 4:00 PM
Who doesn't love a big bowl of noodles? 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 20 minutes. Then Martha shows the secret to making pho, one of Asia's best street foods.