Martha Stewart's Cooking School
Imagine having lifestyle expert Martha Stewart at your side in the kitchen, teaching you how to hold a chef's knife, select the very best ingredients, truss a chicken, and much more. Based on her eponymous best-selling book, Martha gives home cooks a culinary master class. Each episode features demonstrations of classic dish preparations and expert cooking techniques.
Turkey (#406H) Duration: 26:46 STEREO TVG
Many think of turkey as a grand centerpiece at the holiday table, but it's a versatile meat that can be served year-round. In Turkey 101, Martha prepares her tried-and-true method for a traditional show-stopping bird, and also a modern technique for roasting turkey in parchment paper. Learn how to braise turkey legs for the dark-meat lovers in your life, and discover a recipe for roasted rolled turkey breast with herbs, sure to become an everyday favorite.
- KQED Life: Fri, Aug 26, 2016 -- 4:00pm
French Bistro Classics (#407H) Duration: 26:46 STEREO TVG
Take a tour of French cuisine as Martha prepares four bistro favorites. First, there's a robust stew with seasonal vegetables called lamb navarin. Go along to the Riviera as she artfully arranges a show-stopping Nicoise salad. She makes a melted ham-and-cheese croque monsieur topped with a bechamel sauce, and demonstrates how the French transform an odd-looking root vegetable into an exceptional celery-root remoulade, a delicious accompaniment on any plate.
- KQED Life: Mon, Aug 29, 2016 -- 4:00pm Remind me
Grains (#308H) Duration: 26:46 STEREO TVG
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.
The Grind (#408H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Fri, Sep 2, 2016 -- 4:00pm Remind me
Cooking with Wine (#409H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Mon, Sep 5, 2016 -- 4:00pm Remind me
Chicken (#301H) Duration: 25:46 STEREO TVG
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.
Italian Favorites (#410H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Fri, Sep 9, 2016 -- 4:00pm Remind me
Rice (#306H) Duration: 26:46 STEREO TVG
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.
- KQED 9: Sat, Sep 10, 2016 -- 1:30pm Remind me
On The Bone (#411H) Duration: 26:46 STEREO TVG
The most flavorful, tender cuts of meat are often cooked on the bone. In this episode, Martha shares techniques-braising, searing, slow-roasting, and grilling-in four different recipes featuring bone-in cuts: sumptuous oxtail, meaty slow-roasted beef ribs, envy-inducing cowboy steak, and Korean short-rib kebabs.
- KQED Life: Mon, Sep 12, 2016 -- 4:00pm Remind me
Pork (#310H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Wed, Sep 14, 2016 -- 4:00pm Remind me
Cheese (#412H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Fri, Sep 16, 2016 -- 4:00pm Remind me
Know Your Vegetables (#307H) Duration: 26:46 STEREO TVG
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.
- KQED 9: Sat, Sep 17, 2016 -- 1:30pm Remind me
Lamb (#413H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Mon, Sep 19, 2016 -- 4:00pm Remind me
Potatoes (#311H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Wed, Sep 21, 2016 -- 4:00pm Remind me
Perfect Roast (#201H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Fri, Sep 23, 2016 -- 4:00pm Remind me
Salads (#312H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Wed, Sep 28, 2016 -- 4:00pm Remind me
Stewing (#202H) Duration: 26:46 STEREO TVG
Though they taste robust, hearty stews are generally made with inexpensive cuts of meat and require little hands-on prep time. Martha walks the viewer through the basic elements of making a stew and shares recipes for three classics: beef stew, veal stew, and coq au vin, a famously rich bistro favorite.
- KQED Life: Fri, Sep 30, 2016 -- 4:00pm Remind me