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Martha Stewart's Cooking School Previous Broadcasts

Perfect Roast (Episode #201H)

KQED Life: Fri, Feb 24, 2017 -- 4:00 PM

A beautifully cooked roast makes a grand centerpiece for any dinner. Martha shares three recipes - a rib roast, crown roast of pork, and stuffed turkey breast - each a lesson in key roasting techniques. Learn how to achieve perfect roasts, including the best cuts for roasting, ways to ensure they stay juicy after cooking and serving suggestions for festive occasions.

Frying (Episode #112H)

KQED Plus: Fri, Feb 24, 2017 -- 8:00 AM

The best fried foods are golden brown on the outside and deliciously tender within - never greasy or soggy. Yet frying is a technique that can elude even the most ambitious home cook. In this episode, Martha offers lessons in how to deep-fry and pan-fry to perfection in your own kitchen. Recipes and step-by-step techniques include French fries, pan-fried chicken (a Southern favorite marinated in buttermilk before coating) and Japanese tempura vegetables with dipping sauces. She shares lots of tips for keeping foods crisp without allowing them to absorb excess oil.

Poaching (Episode #111H)

KQED Plus: Thu, Feb 23, 2017 -- 8:00 AM

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.

Corn (Episode #313H)

KQED Life: Wed, Feb 22, 2017 -- 4:00 PM

We enjoy corn in many different forms. 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.

Salads (Episode #312H)

KQED Life: Mon, Feb 20, 2017 -- 4:00 PM

Salads are a terrific way to make vegetables a main course. 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. Her chopped salad is based on a recipe from her daughter, Alexis - a dish that's as beautiful in presentation as it is delicious in taste. Next Martha shows you how to master the Caesar salad, and then, stacked butter lettuce with a fresh citrus and yuzu vinaigrette.

Potatoes (Episode #311H)

KQED Life: Fri, Feb 17, 2017 -- 4:00 PM

In this episode, Martha offers a primer on this favorite starch. She begins with scalloped potatoes, also known as potatoes gratin: thinly sliced potatoes cooked in milk and baked in a cream mixture with cheese. Next comes a recipe that's become synonymous with American food: potato salad. Then, in case your go-to mashed potato recipe needs an upgrade, Martha shows a few tricks to achieve the perfect pureed potatoes. Finally she shows how, in just a few easy steps, anyone can make smashed potatoes - crispy on the outside, creamy on the inside.

Braising (Episode #110H)

KQED Plus: Fri, Feb 17, 2017 -- 8:00 AM

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.

Roasting (Episode #109H)

KQED Plus: Thu, Feb 16, 2017 -- 8:00 AM

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.

Pork (Episode #310H)

KQED Life: Wed, Feb 15, 2017 -- 4:00 PM

There's no end to the number 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. Then she shows why fruit and pork have always been a harmonious combination as she makes pork and plums, using quick-cooking pork tenderloin.

Sauces (Episode #309H)

KQED Life: Mon, Feb 13, 2017 -- 4:00 PM

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. Tartar sauce - Martha's version includes capers, shallots and cornichons - and a tasty cocktail sauce are both beloved staples. Then Martha shows how to make salsa verde, a perfect accompaniment to grilled meats, poultry, seafood and vegetables.

Butchering (Episode #105H)

KQED 9: Sat, Feb 11, 2017 -- 1:30 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.

Grains (Episode #308H)

KQED Life: Fri, Feb 10, 2017 -- 4:00 PM

Thanks to their excellent health benefits, grains have surged in popularity lately. There are infinite ways to prepare them, and in this episode Martha shows three of her favorites. First, she cooks a mushroom barley soup that's based on her mother's recipe. Next, she makes couscous royale, a great way to showcase a versatile grain. She finishes up with grits with broiled tomatoes, featuring bubbly cheddar cheese and crispy bacon.

Steaming (Episode #108H)

KQED Plus: Fri, Feb 10, 2017 -- 8:00 AM

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 Plus: Thu, Feb 9, 2017 -- 8:00 AM

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.

Know Your Vegetables (Episode #307H)

KQED Life: Wed, Feb 8, 2017 -- 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.

Rice (Episode #306H)

KQED Life: Mon, Feb 6, 2017 -- 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.

Stocks (Episode #104H)

KQED 9: Sat, Feb 4, 2017 -- 1:30 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.

Braising (Episode #305H)

KQED Life: Fri, Feb 3, 2017 -- 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.

Rice (Episode #106H)

KQED Plus: Fri, Feb 3, 2017 -- 8:00 AM

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.

Butchering (Episode #105H)

KQED Plus: Thu, Feb 2, 2017 -- 8:00 AM

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.

Noodles (Episode #304H)

KQED Life: Wed, Feb 1, 2017 -- 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.

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