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Martha Stewart's Cooking School Previous Broadcasts

Rice (Episode #106H)

KQED Life: Fri, May 27, 2016 -- 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.

Fish Monger (Episode #207H)

KQED Life: Wed, May 25, 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.

Butchering (Episode #105H)

KQED Life: Mon, May 23, 2016 -- 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.

Roasting (Episode #109H)

KQED 9: Sat, May 21, 2016 -- 1:30 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.

Stocks (Episode #104H)

KQED Life: Fri, May 20, 2016 -- 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.

Pasta Sauces (Episode #206H)

KQED Life: Wed, May 18, 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.

Vegetables (Episode #103H)

KQED Life: Mon, May 16, 2016 -- 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.

Steaming (Episode #108H)

KQED 9: Sat, May 14, 2016 -- 1:30 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 Life: Fri, May 13, 2016 -- 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.

Pasta (Episode #205H)

KQED Life: Wed, May 11, 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.

Eggs (Episode #101H)

KQED Life: Mon, May 9, 2016 -- 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.

Dressing and Emulsions (Episode #107H)

KQED 9: Sat, May 7, 2016 -- 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.

Lamb (Episode #413H)

KQED Life: Fri, May 6, 2016 -- 4:00 PM

In this episode, Martha offers a primer on lamb, a staple in cuisines around the world. Watch as she shares recipes and techniques for using different, beginning with butterflied, rolled, and roasted leg of lamb, followed by a lamb tagine with spiced butternut squash and prunes. She'll share a flavorful yogurt-marinated lamb-kebab recipe, and a quick way to prepare delicious seared loin lamb chops, served with mint jelly and fried fingerling potatoes.

Vegetables (Episode #204H)

KQED Life: Wed, May 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.

Cheese (Episode #412H)

KQED Life: Mon, May 2, 2016 -- 4:00 PM

Attention all you cheese lovers: This show is for you. Martha makes fluffy, homemade ricotta with just three ingredients-so good, you'll never buy store-bought again. She prepares a retro party favorite, heavenly cheese fondue, and transforms butter, cheese, and pasta into legendary fettuccine alfredo. Learn the proper technique for melting raclette, an Alpine cheese specialty, and elevate grilled cheese to new heights of decadence with grown-up grilled cheese.

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