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 Season 1

The Roku ChannelFree

13 Episodes

Eggs
E1
EggsPreparing eggs properly, no matter the style; frying eggs; omelet recipe; foolproof frittata.
Sauces
E2
SaucesMartha creates creamy béchamel sauce, serves French sauce beurre blanc over steamed lobster, whips up marinara sauce made with four ingredients, and presents two methods for preparing hollandaise sauce.
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
RiceMartha shows how one of the most popular starches, rice, can be transformed from plain to extraordinary in several ways with dishes such as: paella, stuffed peppers with fluffy rice, and Persian rice.
Dressing & Emulsions
E7
Dressing & EmulsionsShallot vinaigrette prepared two different ways; creamy blue cheese dressing; mayonnaise; BLT.
Steaming
E8
SteamingMartha presents techniques to create delicious steamed dishes, such as: cooking chicken breasts in parchment paper; how to clean and steam mussels; and 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 SearingMartha demonstrates the technique of pan-searing, featuring scallops with lemon-caper sauce, crisp-skinned salmon fillet, pan-seared steak with mustard cream sauce, and Muscovy duck breasts with port wine reduction.