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Martha Stewart's Cooking School

Latest Episodes

Explore the art of making fresh pasta from scratch with Martha and her friend Michael White, chef, restaurateur and pasta specialist. Learn how to make the dough and then form it into strands by hand or with a pasta machine, and to hand-shape dough into shapes such as farfalle and tortelli.

WGBY Create
Wed Jul 3rd, 2:00am
Wed Jul 3rd, 5:30am

Homemade pasta sauces far outshine store-bought jars. In this episode, Martha creates four mouthwatering versions: traditional, slow-cooked Bolognese; a quick-and-easy puttanesca; a rich carbonara; and a light but unforgettable sauce made with bottarga, a preserved fish roe that is a specialty of southern Italy.

A beautifully cooked roast makes a grand centerpiece for any dinner. Martha shares three recipes - a rib roast, crown roast of pork, and stuffed turkey breast - each a lesson in key roasting techniques. Learn how to achieve perfect roasts, including the best cuts for roasting, ways to ensure they stay juicy after cooking and serving suggestions for festive occasions.

Because poached meats are moist and tender yet still mild in flavor, they work well as the basis for numerous salads, soups and light suppers. They're also famously low in fat. Martha begins this lesson by showing how one of the most healthful and versatile preparations - simply poached chicken breast - can be incorporated into all-American chicken salad sandwiches as well as a Cobb salad. Martha also shares recipes and techniques for poached salmon steaks, and reveals the secret to poaching eggs.

WGBY 57/HD
Sat Aug 17th, 11:00am
WGBY Create
Sun Aug 11th, 8:00pm
Sun Aug 11th, 11:30pm
Mon Aug 12th, 2:00am
Mon Aug 12th, 5:30am

There's no end to the number of impressive dishes you can make with pork. In this episode, Martha makes porchetta, highly seasoned roasted pork with soft, juicy meat and crisp, crackling skin. Next she demonstrates a centerpiece of her holiday table, glazed ham. Then she shows why fruit and pork have always been a harmonious combination as she makes pork and plums, using quick-cooking pork tenderloin.

WGBY Create
Tue Aug 13th, 8:00pm
Tue Aug 13th, 11:30pm
Wed Aug 14th, 2:00am
Wed Aug 14th, 5:30am

In this episode, Martha offers a primer on this favorite starch. She begins with scalloped potatoes, also known as potatoes gratin: thinly sliced potatoes cooked in milk and baked in a cream mixture with cheese. Next comes a recipe that's become synonymous with American food: potato salad. Then, in case your go-to mashed potato recipe needs an upgrade, Martha shows a few tricks to achieve the perfect pureed potatoes. Finally she shows how, in just a few easy steps, anyone can make smashed potatoes - crispy on the outside, creamy on the inside.

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