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.
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: Mon, May 25, 2015 -- 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.
Onions (#302H) Duration: 25:46 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, May 29, 2015 -- 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, Jun 1, 2015 -- 4:00pm Remind me
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: Wed, Jun 3, 2015 -- 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.
- KQED Life: Fri, Jun 5, 2015 -- 4:00pm Remind me
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: Mon, Jun 8, 2015 -- 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: Wed, Jun 10, 2015 -- 4:00pm Remind me
Noodles (#304H) Duration: 25:46 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.
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, Jun 15, 2015 -- 4:00pm Remind me
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: Wed, Jun 17, 2015 -- 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.
- KQED Life: Fri, Jun 19, 2015 -- 4:00pm Remind me
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: Mon, Jun 22, 2015 -- 4:00pm 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: Wed, Jun 24, 2015 -- 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.
- KQED Life: Fri, Jun 26, 2015 -- 4:00pm Remind me