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.
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…)
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.
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…)
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.
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.
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…)
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…)
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…)
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…)
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.
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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