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.
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, Dec 7, 2016 -- 4:00pm
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.
Corn (#313H) Duration: 25:46 STEREO TVG
We enjoy corn in many different forms. In this episode, Martha first demonstrates corn fritters, a sweet and savory treat topped with honey. Next she shows how to make corn stock, which can serve as the base for a tasty summer corn chowder - Martha's version uses potatoes and cream. And finally, a childhood favorite all grown-up: homemade creamed corn.
- KQED 9: Sat, Dec 10, 2016 -- 1:30pm 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.
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, Dec 14, 2016 -- 4:00pm Remind me
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.
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, Dec 19, 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.
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: Mon, Dec 26, 2016 -- 4:00pm Remind me
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: Wed, Dec 28, 2016 -- 4:00pm Remind me
Roasting (#303H) Duration: 25:46 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.
Eggs (#101H) Duration: 26:46 STEREO TVG
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.
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: Mon, Jan 2, 2017 -- 4:00pm Remind me
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: Wed, Jan 4, 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: Fri, Jan 6, 2017 -- 4:00pm Remind me
Sauces (#102H) Duration: 26:46 STEREO TVG
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.
- KQED 9: Sat, Jan 7, 2017 -- 1:30pm Remind me
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, Jan 9, 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, Jan 11, 2017 -- 4:00pm Remind me
Dumplings (#209H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Fri, Jan 13, 2017 -- 4:00pm Remind me
Grains (#210H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Mon, Jan 16, 2017 -- 4:00pm Remind me
Preserving (#211H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Wed, Jan 18, 2017 -- 4:00pm Remind me
Vegetables (#103H) Duration: 26:46 STEREO TVG
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.
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: Fri, Jan 27, 2017 -- 8:00am Remind me
Onions (#302H) Duration: 26:46 STEREO TVG
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.
- KQED Life: Fri, Jan 27, 2017 -- 4:00pm Remind me