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Martha Stewart's Cooking School Previous Broadcasts

Arabian Gulf Breakfast (Episode #501H)

KQED Plus: Fri, Apr 28, 2017 -- 8:00 AM

Join Martha as she simplifies time-honored recipes to bring a Gulf-style breakfast to your table: khameer, a date-sweetened bread; shakshouka, a baked egg dish; jebabs, a distant cousin of pancakes; and balaleet, a delicious way to serve an omelet.

Repeat Broadcasts:

  • KQED Life: Fri, Apr 28, 2017 -- 4:00 PM

Vegetables (Episode #103H)

KQED Plus: Thu, Apr 27, 2017 -- 8:00 AM

Everyone knows the importance of eating vegetables, but many home cooks avoid cooking them simply because they don't know how. In this episode, Martha shares her favorite methods for preparing vegetables so that they retain their delicious flavors, bright colors, and nutritional properties, offering quick, easy-to-follow recipes and tips. Viewers learn how to make simple vegetable side dishes, including steamed spinach, sauteed broccoli rabe, roasted cauliflower "steaks," brown sugar-glazed carrots, sauteed sugar snap peas and shelled peas with mint and lemony kale salad.

Poaching (Episode #111H)

KQED Life: Wed, Apr 26, 2017 -- 4:00 PM

Because poached meats are moist and tender yet still mild in flavor, they work well as the basis for numerous salads, soups and light suppers. They're also famously low in fat. Martha begins this lesson by showing how one of the most healthful and versatile preparations - simply poached chicken breast - can be incorporated into all-American chicken salad sandwiches as well as a Cobb salad. Martha also shares recipes and techniques for poached salmon steaks, and reveals the secret to poaching eggs.

Braising (Episode #110H)

KQED Life: Mon, Apr 24, 2017 -- 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.

Dressing and Emulsions (Episode #107H)

KQED 9: Sat, Apr 22, 2017 -- 1:30 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.

Roasting (Episode #109H)

KQED Life: Fri, Apr 21, 2017 -- 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.

Sauces (Episode #102H)

KQED Plus: Fri, Apr 21, 2017 -- 8:00 AM

Join Martha as she teaches the classic sauces everyone should know how to make: hollandaise, bechamel, beurre blanc and marinara. Each of these easy, adaptable recipes offers a culinary lesson in flavor-building techniques, so viewers can learn to create other sauces in the same family. Martha begins with two different methods for preparing hollandaise sauce, a delicious accompaniment to steamed asparagus and eggs Benedict. A creamy bechamel sauce becomes the basis for a grown-up take on macaroni and cheese. Martha serves the French sauce beurre blanc over steamed lobsters. Finally, she prepares a quick, fresh-tasting, better-than-anything-from-a-jar marinara sauce using only four ingredients.

Eggs (Episode #101H)

KQED Plus: Thu, Apr 20, 2017 -- 8:00 AM

Want to know how to cook the perfect soft- or hard-cooked egg? Or the fluffiest scramble? Martha shares these and other secrets as she teaches viewers all they need to know about eggs, the world's most versatile protein. Whether you like your egg over easy or sunny-side up, Martha shows you how to prepare them properly every time, with easy-to-master techniques and tips. You'll learn a clever method for frying eggs, a surefire omelet recipe, and the key to a foolproof frittata.

Steaming (Episode #108H)

KQED Life: Wed, Apr 19, 2017 -- 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.

Dressing and Emulsions (Episode #107H)

KQED Life: Mon, Apr 17, 2017 -- 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, Apr 14, 2017 -- 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.

Shrimp (Episode #213H)

KQED Plus: Fri, Apr 14, 2017 -- 8:00 AM

In this episode, Martha offers a primer on a favorite crustacean. She explains which varieties of shrimp to buy and how to store them, plus whether to cook them with or without the shell and how to devein them. Basic cooking techniques result in delicious recipes for shrimp cocktail, an updated version of scampi, a traditional shrimp boil and simple grilled shrimp.

Legumes (Episode #212H)

KQED Plus: Thu, Apr 13, 2017 -- 8:00 AM

Martha sheds light on the wide world of legumes, exploring the many available varieties - from chickpeas to calypso beans - and how to cook them using three different methods: stovetop, oven and pressure cooker. Italian chef and bean aficionado Cesare Casella joins Martha to share some of his own recipes for exceptional bean dishes.

Butchering (Episode #105H)

KQED Life: Wed, Apr 12, 2017 -- 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.

Stocks (Episode #104H)

KQED Life: Mon, Apr 10, 2017 -- 4:00 PM

Making stock is an exercise in building flavors and, as such, one of the first lessons in any culinary course. Having a steady supply of homemade stock in the freezer will elevate anyone's home cooking. In this episode, Martha shares recipes and techniques for the three most common stocks - chicken (including a time-saving pressure-cooker version), beef and vegetable - as well as useful cooking and storage tips.

Vegetables (Episode #103H)

KQED Life: Fri, Apr 7, 2017 -- 4:00 PM

Everyone knows the importance of eating vegetables, but many home cooks avoid cooking them simply because they don't know how. In this episode, Martha shares her favorite methods for preparing vegetables so that they retain their delicious flavors, bright colors, and nutritional properties, offering quick, easy-to-follow recipes and tips. Viewers learn how to make simple vegetable side dishes, including steamed spinach, sauteed broccoli rabe, roasted cauliflower "steaks," brown sugar-glazed carrots, sauteed sugar snap peas and shelled peas with mint and lemony kale salad.

Preserving (Episode #211H)

KQED Plus: Fri, Apr 7, 2017 -- 8:00 AM

Martha demonstrates two of the oldest preserving techniques, confit and salting, and shows how viewers can put them to use in the home kitchen. Martha makes an assortment of confits - starting with the most classic: duck, which can be served on its own or as a rich addition to salads, then followed by lemon and tomato confits, both of which make excellent condiments for grilled or roasted meats. She then shows how to make gravlax, a delicious cured salmon appetizer.

Grains (Episode #210H)

KQED Plus: Thu, Apr 6, 2017 -- 8:00 AM

By now we all know that eating whole grains is an integral part of a healthy lifestyle, and supermarket shelves are stocked with a greater variety than ever before. Martha provides an overview of the most popular grains, including quinoa and bulgur wheat, and teaches different cooking methods. Be inspired to prepare her recipes - which can be tossed together in no time - for breakfast, lunch or dinner.

Sauces (Episode #102H)

KQED Life: Wed, Apr 5, 2017 -- 4:00 PM

Join Martha as she teaches the classic sauces everyone should know how to make: hollandaise, bechamel, beurre blanc and marinara. Each of these easy, adaptable recipes offers a culinary lesson in flavor-building techniques, so viewers can learn to create other sauces in the same family. Martha begins with two different methods for preparing hollandaise sauce, a delicious accompaniment to steamed asparagus and eggs Benedict. A creamy bechamel sauce becomes the basis for a grown-up take on macaroni and cheese. Martha serves the French sauce beurre blanc over steamed lobsters. Finally, she prepares a quick, fresh-tasting, better-than-anything-from-a-jar marinara sauce using only four ingredients.

Eggs (Episode #101H)

KQED Life: Mon, Apr 3, 2017 -- 4:00 PM

Want to know how to cook the perfect soft- or hard-cooked egg? Or the fluffiest scramble? Martha shares these and other secrets as she teaches viewers all they need to know about eggs, the world's most versatile protein. Whether you like your egg over easy or sunny-side up, Martha shows you how to prepare them properly every time, with easy-to-master techniques and tips. You'll learn a clever method for frying eggs, a surefire omelet recipe, and the key to a foolproof frittata.

Rice (Episode #106H)

KQED 9: Sat, Apr 1, 2017 -- 1:30 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.

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TV Technical Issues

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    • KQED TV All Channels: Planned outage late Fri/early Sat 1/14 midnight-2am

      All KQED television channels will be off the air late Friday/early Saturday 1/14 beginning at midnight for approximately two hours to perform maintenance and upgrades to our electrical system. These improvements will help KQED maintain and continue our broadcast service to the community. We will return to our regularly scheduled programs as soon as work […]

    • Wed 12/28: KQET DT25 Over the Air signal restored

      UPDATE: signal was restored apx 6pm (DT25.1 through 25.3) We are aware that our transmitter servicing the Watsonville/Monterey/Salinas area, KQET, is off the air. Engineers are on their way from San Francisco to check it out. Estimated time for repairs not yet known.

    • Planned KQET (DT25) outage: early Sun 12/18 apx 1am

      (DT25.1 through 25.3) Due to maintenance and software update work being done by one of the paid signal providers, KQET-25 will need to go off the air for apx 15-30 minutes at apx 1am.

To view previous issues and how they were resolved, go to our TV Technical Issues page.

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