Martha Stewart's Cooking School

Season 1

TV-G

Inspired by the eponymous best-selling book, Martha Stewart's Cooking School gives home cooks a culinary master class with Martha herself. Using her signature step-by-step, how-to teaching process, Martha illustrates cooking fundamentals that everyone should know: from roasting and poaching to braising and blanching.

Where to Watch Martha Stewart's Cooking School • Season 1

The Roku ChannelFree

13 Episodes

Eggs
E1
EggsPreparing eggs properly, no matter the style; frying eggs; omelet recipe; foolproof frittata.
Sauces
E2
SaucesTwo methods for preparing hollandaise sauce; creamy bechanel sauce; serving French sauce beurre blanc over steamed lobster; marinara sauce made with four ingredients.
Vegetables
E3
VegetablesSimple vegetable side dishes include 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
E4
StocksThree common stocks - - chicken, beef, and vegetable.
Butchering
E5
ButcheringMaster class on meat with fourth-generation butcher Evan Lobel includes cutting up a whole chicken, spatchcocking a Cornish game hen, butterflying a leg of lamb, butchering a beef tenderloin, and making medallions from pork loin.
Rice
E6
RiceFluffy white rice; pilaf; risotto; Thai fried rice.
Dressing & Emulsions
E7
Dressing & EmulsionsShallot vinaigrette prepared two different ways; creamy blue cheese dressing; mayonnaise; BLT.
Steaming
E8
SteamingCooking chicken breasts in parchment paper; cleaning and steaming mussels; using a bamboo steamer to prepare steamed salmon and peas.
Roasting
E9
RoastingRoast chicken; roasted root vegetable salad; green peppercorn-crusted roast tenderloin of beef.
Braising
E10
BraisingWhich cuts of meat are good for braising; classic pot roast; braised cabbage with apples; pulled pork sandwiches.
Poaching
E11
PoachingUsing poached chicken breast in chicken salad sandwiches and Cobb salad; poached salmon steaks; poached eggs.
Frying
E12
FryingFrench fries; pan-fried chicken; Japanese tempura vegetables with dipping sauces.
Pan Searing
E13
Pan SearingPan-seared scallops with lemon-caper sauce; crisp-skinned salmon filet; pan-seared steak with mustard-cream sauce; Muscovy duck breasts with port wine reduction.