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Martha Stewart's Cooking School Previous Broadcasts

Legumes (Episode #212H)

KQED Plus: Wed, Nov 27, 2019 -- 2:30 PM

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.

Preserving (Episode #211H)

KQED Plus: Wed, Nov 20, 2019 -- 2:30 PM

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.

Grains (Episode #210H)

KQED Plus: Wed, Nov 13, 2019 -- 2:30 PM

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.

Soups (Episode #203H)

KQED 9: Sat, Nov 9, 2019 -- 1:30 PM

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.

Dumplings (Episode #209H)

KQED Plus: Wed, Nov 6, 2019 -- 2:30 PM

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.

Stewing (Episode #202H)

KQED 9: Sat, Nov 2, 2019 -- 1:30 PM

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.

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