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Martha Stewart's Cooking School Previous Broadcasts

Preserving (Episode #211H)

KQED Life: Fri, Jul 29, 2016 -- 4:00 PM

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.

Roasting (Episode #303H)

KQED Life: Wed, Jul 27, 2016 -- 4:00 PM

Roasting is a wonderful technique for a formal dinner or a casual get-together. Watch Martha as she makes roast rack of lamb, an ideal choice when you want to impress your guests. Then learn a classic Spanish technique as she cooks salt-roasted sea bass. Finally, find out how to make saffron-roasted chicken wings, the quintessential food for game day.

Grains (Episode #210H)

KQED Life: Mon, Jul 25, 2016 -- 4:00 PM

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.

Onions (Episode #302H)

KQED 9: Sat, Jul 23, 2016 -- 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.

Dumplings (Episode #209H)

KQED Life: Fri, Jul 22, 2016 -- 4:00 PM

Dumplings are a mainstay in nearly every cuisine across the world. Watch as Martha makes three kinds of dumplings, shaping each according to tradition. She begins with two well-known Italian dumplings, gnocchi and gnudi, then shares her family recipe for Polish pierogi, which has been passed down through generations.

Onions (Episode #302H)

KQED Life: Wed, Jul 20, 2016 -- 4:00 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.

Sauteing (Episode #208H)

KQED Life: Mon, Jul 18, 2016 -- 4:00 PM

Sauteing is one of the quickest and most versatile cooking methods. It works well for almost any small cut of meat or fish. Martha demonstrates how to dredge meat or fish in flour and the importance of cooking over high heat to achieve a perfect, golden-brown finish. She uses these techniques to cook wiener schnitzel, chicken piccata and sole a la meuniere - and shows how to make flavorful pan sauces to serve as accompaniments.

Eat Your Greens (Episode #401H)

KQED Life: Sat, Jul 16, 2016 -- 1:30 PM

Eating your greens is an integral part of a healthy lifestyle, and supermarkets are stocked with a greater variety than ever before. Martha provides an overview of the most popular greens while making some of her favorite recipes - delicate sorrel soup, a heady pasta dish with grilled sardines and bitter greens, a versatile Swiss-chard frittata, a trendy kale Caesar salad and a new take on a popular salad green, spicy escarole. You'll be inspired to expand your greens repertoire.

Repeat Broadcasts:

  • KQED 9: Sat, Jul 16, 2016 -- 1:30 PM

Fish Monger (Episode #207H)

KQED Life: Fri, Jul 15, 2016 -- 4:00 PM

If you love to eat seafood but balk at preparing it at home, you'll welcome this lesson. Dave Pasternack, a renowned seafood chef based in New York City, joins Martha for a beginner's class on buying, butchering and storing fish. They then demystify boning a round or flat fish and cleaning a squid. Finally, Dave shares an easy-to-prepare recipe for crudo, his signature dish.

Chicken (Episode #301H)

KQED Life: Wed, Jul 13, 2016 -- 4:00 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.

Pasta Sauces (Episode #206H)

KQED Life: Mon, Jul 11, 2016 -- 4:00 PM

Homemade pasta sauces far outshine store-bought jars. In this episode, Martha creates four mouthwatering versions: traditional, slow-cooked Bolognese; a quick-and-easy puttanesca; a rich carbonara; and a light but unforgettable sauce made with bottarga, a preserved fish roe that is a specialty of southern Italy.

Pasta (Episode #205H)

KQED Life: Fri, Jul 8, 2016 -- 4:00 PM

Explore the art of making fresh pasta from scratch with Martha and her friend Michael White, chef, restaurateur and pasta specialist. Learn how to make the dough and then form it into strands by hand or with a pasta machine, and to hand-shape dough into shapes such as farfalle and tortelli.

Shrimp (Episode #213H)

KQED Life: Wed, Jul 6, 2016 -- 4:00 PM

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.

Vegetables (Episode #204H)

KQED Life: Mon, Jul 4, 2016 -- 4:00 PM

Blanching, steaming and roasting - these three simple methods are the best for highlighting vegetables' flavors and retaining their nutritional properties. Let Martha guide you through these techniques and show you how you can use them to prepare an endless variety of perfect vegetable dishes in your own home.

Chicken (Episode #301H)

KQED 9: Sat, Jul 2, 2016 -- 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.

Soups (Episode #203H)

KQED Life: Fri, Jul 1, 2016 -- 4:00 PM

Nothing comforts like a bowl of homemade soup; once you master a few basic techniques, you can make a host of variations. Watch as Martha makes a nourishing chicken soup that's as easy as poaching a chicken. Then learn the "flavor-boosting" techniques that go into making minestrone. Finally, discover how to make veloute, a classic "mother sauce" that here becomes the basis for a creamy spinach soup.

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