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Martha Stewart's Cooking School

Latest Episodes

Sat Jul 20th, 11:00am
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Thu Aug 22nd, 8:00pm
Thu Aug 22nd, 11:30pm
Fri Aug 23rd, 2:00am
Fri Aug 23rd, 5:30am

Looking for the quickest, easiest way to get dinner on the table? Watch as Martha makes four one-pot meals, using a different cooking vessel for each: a stove-top clambake in a stockpot, risotto with shrimp and herbs in a pressure cooker, poached cod with tomatoes in a skillet and arroz con pollo in a Dutch oven. All are fuss-free, flavorful meals, and with just one pot, a cinch to clean up.

Sat Aug 3rd, 11:00am
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Tue Aug 27th, 8:00pm
Tue Aug 27th, 11:30pm
Wed Aug 28th, 2:00am
Wed Aug 28th, 5:30am

Martha sheds light on the wide world of mushrooms, exploring some of the many available varieties - from chanterelles to shiitakes - and how to cook them. She demystifies crepe-making, filling buckwheat crepes with a creamy mushroom mixture, and prepares a "meaty" vegetarian mushroom ragu served atop rigatoni. For an elegant starter, she makes French mushroom soup, as well as a modern-day mushroom risotto using the ancient grain called farro.

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Sun Jul 28th, 8:00pm
Sun Jul 28th, 11:30pm
Mon Jul 29th, 2:00am
Mon Jul 29th, 5:30am

Who doesn't love a big bowl of noodles? In this episode, 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 good you won't be even slightly tempted to call for takeout. Next, she'll cook a one-pan pasta that calls for just a few fresh ingredients and is on the table in 20 minutes. Then Martha shows the secret to making pho, one of Asia's best street foods.

The most flavorful, tender cuts of meat are often cooked on the bone. In this episode, Martha shares techniques-braising, searing, slow-roasting, and grilling-in four different recipes featuring bone-in cuts: sumptuous oxtail, meaty slow-roasted beef ribs, envy-inducing cowboy steak, and Korean short-rib kebabs.

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Tue Jul 23rd, 8:00pm
Tue Jul 23rd, 11:30pm
Wed Jul 24th, 2:00am
Wed Jul 24th, 5:30am

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 onion dishes that make use of different cooking techniques: French onion soup, balsamic-glazed pearl onions and fried onion rings.

In this episode, Martha demonstrates how to pan sear, a technique that produces consistently satisfying - and quick - meats and fish. Pan searing involves browning food quickly over high heat so it develops a nice crust and locks in the flavor and juiciness. Martha shares her technique for pan-seared scallops with lemon-caper sauce and offers recipes for crisp-skinned salmon filet, pan-seared steak with mustard-cream sauce and Muscovy duck breasts with port-wine reduction.

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