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.
Frying (#112H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Mon, May 1, 2017 -- 4:00pm Remind me
Pan Searing (#113H) Duration: 26:46 STEREO TVG
In this episode, Martha demonstrates how to pan sear, a technique that produces consistently satisfying - and quick - meats and fish. Pan searing involves browning food quickly over high heat so it develops a nice crust and locks in the flavor and juiciness. Martha shares her technique for pan-seared scallops with lemon-caper sauce and offers recipes for crisp-skinned salmon filet, pan-seared steak with mustard-cream sauce and Muscovy duck breasts with port-wine reduction.
- KQED Life: Wed, May 3, 2017 -- 4:00pm Remind me
Stocks (#104H) Duration: 26:46 STEREO TVG
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.
- KQED Plus: Thu, May 4, 2017 -- 8:00am Remind me
Grilled Favorites (#502H) Duration: 26:46 STEREO TVG
Get grilling with Martha as she introduces exotic flavors to your next cookout. Learn four techniques for four grilled recipes: fish in banana leaves, date-glazed lamb chops, sea bass fillets with okra kebabs, and spatchcocked saffron chicken.
Arabian Gulf Breakfast (#501H) Duration: 26:46 STEREO TVG
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.
- KQED 9: Sat, May 6, 2017 -- 1:30pm 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: Mon, May 8, 2017 -- 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: Wed, May 10, 2017 -- 4:00pm Remind me
Butchering (#105H) Duration: 26:46 STEREO TVG
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.
- KQED Plus: Thu, May 11, 2017 -- 8:00am Remind me
Stews of the Arabian Gulf (#503H) Duration: 26:46 STEREO TVG
Follow the flavor as Martha puts her spin on the stews of the Arabian Gulf. Slow-cooked treasures like Arabian Gulf potpie, braised lamb shanks with okra, curried swordfish stew, and red lentil vegetable stew offer nourishing comfort with ease.
Soups (#203H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Mon, May 15, 2017 -- 4:00pm Remind me
Vegetables (#204H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Wed, May 17, 2017 -- 4:00pm Remind me
Rice (#106H) Duration: 26:46 STEREO TVG
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.
- KQED Plus: Thu, May 18, 2017 -- 8:00am Remind me
Breads (#504H) Duration: 26:46 STEREO TVG
Learn from Martha how to adjust the old-school techniques of rustic bread baking to work in your kitchen. Enjoy date flatbreads, fatout bread with seeds and raisin, coconut mandazi, and eggplant flatbread any time in your own home.
Pasta (#205H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Mon, May 22, 2017 -- 4:00pm Remind me
Pasta Sauces (#206H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Wed, May 24, 2017 -- 4:00pm Remind me
Dressing and Emulsions (#107H) Duration: 26:46 STEREO TVG
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.
- KQED Plus: Thu, May 25, 2017 -- 8:00am Remind me
Side Dishes (#505H) Duration: 26:46 STEREO TVG
Spice up everyday side dishes with the distinctive ingredients of the Gulf. Four recipes-creamed coconut spinach, eggplant with herbs and yogurt, cauliflower salad with roasted chickpeas, and za'atar smashed potatoes-will brighten any meal!
Fish Monger (#207H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Mon, May 29, 2017 -- 4:00pm Remind me
Sauteing (#208H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Wed, May 31, 2017 -- 4:00pm Remind me