Know Your Vegetables
01:58 — We all know we should be eating vegetables whenever possible, but it s important to switch up the types that we cook with. In this episode, Martha sho (more…)
Preparing Dried Mushrooms
00:33 — Martha soaks dried mushrooms in warm water to make them tender enough to cut.
Salads
02:27 — Martha loves to make Fris e aux Lardons, a classic French salad made with spicy greens, crisp bacon, creamy poached eggs and warm vinaigrette. Her Cho (more…)
Potatoes
02:14 — Martha begins with Scalloped Potatoes, also known as Potatoes Gratin: thinly sliced potatoes cooked in milk and baked in a cream mixture with cheese. (more…)
Roasting Spaghetti Squash
00:40 — Martha roasts spaghetti squash by cutting it in half, scooping out the middle, sprinkling with olive oil, salt & pepper, and cooking in the oven until (more…)
Roasting Whole Garlic
00:32 — Martha roasts a whole garlic which makes it almost like garlic butter.
Martha Stewart's Cooking School Season 3 Sizzle
02:45 — Martha s back for SEASON 3 of her culinary master class tackling 'themes' such as braising, chicken, potatoes, roasting, and much much more!
Making Gremolata
00:31 — Martha makes gremolata using the zest of orange and lemon peels, seasoned with some salt and pepper to add to the Osso Buco.
Noodles
01:59 — 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 g (more…)
Shrimp
00:40 — 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 t (more…)
Peeling Pearl Onions
Martha loosens onion skins by boiling them for 1 minute and then putting them in ice cold water.
Braising
02:04 — Martha will explore braising, the technique behind so many iconic dishes. Osso Buco is an Italian specialty and a perfect example of how a less tender (more…)
Slicing Cherry Tomatoes
00:33 — Martha easily slices cherry tomatoes in half using two plastic lids to keep them in place and then cuts across all the tomatoes at once.
Chicken
01:59 — 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. (more…)
Preparing Shrimp
00:42 — Martha shows how to peel and devein shrimp
Using Corn Pulp
00:46 — Martha uses a spoon to scrape the corn pulp to make creamed corn. It is an essential part of the traditional creamed corn.
Making Scalloped Potatoes Ahead of Time
00:30 — Martha makes scalloped potatoes ahead of time by partially cooking them in milk and holding them on the stove. When the rest of the food is being pre (more…)
Onions
01:51 — 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 (more…)
Corn
01:45 — 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 bas (more…)
Rice
01:59 — Martha shows you how to make a fabulous Paella that s brimming with tender chicken, pork, seafood and vegetables. Next she demonstrates one of her fav (more…)
Roasting
01:56 — 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 (more…)
Grains II
02:00 — There are infinite ways to prepare grains, and in this episode Martha shows three of her favorites. First she cooks up a Mushroom Barley Soup that s b (more…)
Glazing Ham
00:33 — Martha makes the glaze with brown sugar and cognac and applies it to the ham.
Pork
02:14 — Martha makes Porchetta, highly seasoned roasted pork with soft, juicy meat and crisp, crackling skin. Next she demonstrates a centerpiece of her holid (more…)
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  • Premiered: October 4, 2012
  • Rating: TV-G
  • Premise: A culinary class that explains the building blocks of recipes and demonstrates cooking methods, including roasting, poaching, braising and blanching. (more)

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