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13 Episodes 2012 - 2012
Episode 1
Thu, Sep 27, 2012
Preparing eggs properly, no matter the style; frying eggs; omelet recipe; foolproof frittata.
Episode 2
Sat, Oct 13, 2012
Martha 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.
Episode 3
Sat, Oct 20, 2012
Simple vegetable side dishes include steamed spinach, sautéed broccoli rabe, roasted cauliflower steaks, brown sugar-glazed carrots, sautéed sugar snap peas and shelled peas with mint and lemony kale salad.
Episode 4
Sat, Oct 27, 2012
Stocks are the main source of taste in soups and sauces, and every chef must know how to prepare them. Martha shares recipes and techniques for three common stocks: chicken, beef, and vegetable.
Episode 5
Sat, Nov 3, 2012
A master 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 a pork loin.
Episode 6
Sat, Nov 10, 2012
Martha 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.
Episode 7
Sat, Feb 21, 2026
No purchased dressing can compete with homemade sauce. Martha presents shallot vinaigrette prepared two different ways, creamy blue cheese dressing, mayonnaise, and BLT.
Episode 8
Sat, Nov 24, 2012
Martha 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.
Episode 9
Sat, Feb 21, 2026
Martha Stewart prepares roast chicken, a roasted root vegetable salad, and green peppercorn-crusted roast beef tenderloin.
Episode 10
Sat, Feb 21, 2026
Classic pot roast; braised cabbage.
Episode 11
Sat, Dec 15, 2012
Martha presents the perks of poaching, including poached chicken breast in chicken salad sandwiches and cobb salad, poached salmon steaks and poached eggs.
Episode 12
Sat, Dec 22, 2012
Martha Stewart presents the very best of fried foods with French fries, pan-fried chicken, and Japanese tempura vegetables with dipping sauces.
Episode 13
Sat, Dec 29, 2012
Martha 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.