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.
Legumes (#212H) Duration: 26:46 STEREO TVG
Martha sheds light on the wide world of legumes, exploring the many available varieties - from chickpeas to calypso beans - and how to cook them using three different methods: stovetop, oven and pressure cooker. Italian chef and bean aficionado Cesare Casella joins Martha to share some of his own recipes for exceptional bean dishes.
- KQED Life: Mon, Aug 1, 2016 -- 4:00pm Remind me
Noodles (#304H) Duration: 26:46 STEREO TVG
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.
Shrimp (#213H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Fri, Aug 5, 2016 -- 4:00pm Remind me
Roasting (#303H) Duration: 26:46 STEREO TVG
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.
- KQED 9: Sat, Aug 6, 2016 -- 1:30pm Remind me
Eat Your Greens (#401H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Mon, Aug 8, 2016 -- 4:00pm Remind me
Braising (#305H) Duration: 25:46 STEREO TVG
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.
One-Pot Meals (#402H) Duration: 26:46 STEREO TVG
Looking for the quickest, easiest way to get dinner on the table? Watch as Martha makes four one-pot meals, using a different cooking vessel for each: a stove-top clambake in a stockpot, risotto with shrimp and herbs in a pressure cooker, poached cod with tomatoes in a skillet and arroz con pollo in a Dutch oven. All are fuss-free, flavorful meals, and with just one pot, a cinch to clean up.
- KQED Life: Fri, Aug 12, 2016 -- 4:00pm Remind me
Steakhouse (#403H) Duration: 26:46 STEREO TVG
If you would like to learn how to re-create a classic steakhouse at home, you'll love this lesson. Martha starts the meal off with the perfect martini and an easy appetizer, baked stuffed clams. Follow along as she teaches the technique for searing a porterhouse steak served with a compound butter, and shares her mother's creamed-spinach recipe and her secret to the fluffiest baked potatoes, complete with an array of garnishes.
- KQED Life: Mon, Aug 15, 2016 -- 4:00pm Remind me
Rice (#306H) Duration: 25:46 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.
Mushrooms (#404H) Duration: 26:46 STEREO TVG
Martha sheds light on the wide world of mushrooms, exploring some of the many available varieties - from chanterelles to shiitakes - and how to cook them. She demystifies crepe-making, filling buckwheat crepes with a creamy mushroom mixture, and prepares a "meaty" vegetarian mushroom ragu served atop rigatoni. For an elegant starter, she makes French mushroom soup, as well as a modern-day mushroom risotto using the ancient grain called farro.
- KQED Life: Fri, Aug 19, 2016 -- 4:00pm Remind me
Sandwiches (#405H) Duration: 26:46 STEREO TVG
Sandwiches are a mainstay on nearly every menu across the country. In this episode, Martha reimagines five classics. They include a juicy roasted chicken club, an iconic New Orleans po'boy piled high with oysters, an impressive muffuletta, an applewood-smoked bacon and fried-egg sandwich and a classic Reuben with succulent layers of corned beef, Swiss cheese and Russian dressing. Easy to make and portable, they'll inspire you to make each of them.
- KQED Life: Mon, Aug 22, 2016 -- 4:00pm Remind me
Know Your Vegetables (#307H) Duration: 25:46 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.
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 Remind me
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: 25:46 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.