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Martha Stewart's Cooking School Previous Broadcasts

Braising (Episode #110H)

KQED Life: Fri, Dec 19, 2014 -- 4:00 PM

Braising is a busy cook's best friend, and here's why: with little hands-on time and no special equipment, this "low-and-slow" method produces hearty, consistently flavorful main courses and side dishes that belie their ease. It's also a great way to cook lean, inexpensive cuts of meat. Martha shows you which cuts are ideal for braising and the best ways to cook them, sharing recipes for classic pot roast, braised cabbage with apples and pulled pork sandwiches.

Italian Favorites (Episode #410H)

KQED Life: Wed, Dec 17, 2014 -- 4:00 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.

Roasting (Episode #109H)

KQED Life: Mon, Dec 15, 2014 -- 4:00 PM

This episode is devoted to roasting, a straightforward and adaptable technique that also works well for meat, fish and chicken. Martha's roast chicken showcases the benefits of this method, with a crisp exterior and moist interior. Because roasting so beautifully concentrates the flavors of the ingredients, it's also well suited to vegetables, and Martha includes a recipe for a delicious roasted root vegetable salad. Finally, she prepares a show-stopping dish fit for any holiday table: a green peppercorn-crusted roast tenderloin of beef.

Sandwiches (Episode #405H)

KQED 9: Sat, Dec 13, 2014 -- 1:30 PM

Sandwiches are a mainstay on nearly every menu across the country. In this episode, Martha reimagines five classics. They include a juicy roasted chicken club, an iconic New Orleans po'boy piled high with oysters, an impressive muffuletta, an applewood-smoked bacon and fried-egg sandwich and a classic Reuben with succulent layers of corned beef, Swiss cheese and Russian dressing. Easy to make and portable, they'll inspire you to make each of them.

Steaming (Episode #108H)

KQED Life: Fri, Dec 12, 2014 -- 4:00 PM

This episode is devoted to roasting, a straightforward and adaptable technique that also works well for meat, fish and chicken. Martha's roast chicken showcases the benefits of this method, with a crisp exterior and moist interior. Because roasting so beautifully concentrates the flavors of the ingredients, it's also well suited to vegetables, and Martha includes a recipe for a delicious roasted root vegetable salad. Finally, she prepares a show-stopping dish fit for any holiday table: a green peppercorn-crusted roast tenderloin of beef.

Cooking with Wine (Episode #409H)

KQED Life: Wed, Dec 10, 2014 -- 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.

Dressing and Emulsions (Episode #107H)

KQED Life: Mon, Dec 8, 2014 -- 4:00 PM

Homemade dressings far outshine any store-bought varieties, and Martha will show you how easy it is to make your own. She starts the lesson with a delicious shallot vinaigrette prepared two ways: whisked directly in the bottom of a salad bowl and shaken in a small jar. She also makes a creamy blue cheese dressing - just the thing for drizzling onto a wedge of iceberg lettuce. And you can make your own mayonnaise, too. Follow Martha's step-by-step instructions, then use it to prepare the most delectable BLT.

Rice (Episode #106H)

KQED Life: Fri, Dec 5, 2014 -- 4:00 PM

If you have rice in your pantry, you're well on your way to a great meal - something you have in common with home cooks around the globe. Martha offers a lesson on the world's most common grain, starting with a perfect pot of fluffy white rice that you can incorporate into a main course or serve as an accompaniment to a host of other dishes. From there, she'll show you her tried-and-true techniques for flavorful pilaf, risotto and Thai fried rice.

The Grind (Episode #408H)

KQED Life: Wed, Dec 3, 2014 -- 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.

Butchering (Episode #105H)

KQED Life: Mon, Dec 1, 2014 -- 4:00 PM

Fifth-generation New York City butcher Evan Lobel joins Martha for a master class on meat. Together, they teach viewers how to choose and cook the best cuts of meat, from tender to lean. Not only will this episode make you a better cook, but it will save you money as well. Martha and Evan demonstrate some of the most useful butchering techniques, including cutting up a whole chicken, spatchcocking a Cornish game hen, butterflying a leg of lamb, butchering a beef tenderloin and making medallions from a pork loin.

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