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Martha Stewart's Cooking School

Latest Episodes

Join Martha as she teaches the classic sauces everyone should know how to make: hollandaise, bechamel, beurre blanc and marinara. Each of these easy, adaptable recipes offers a culinary lesson in flavor-building techniques, so viewers can learn to create other sauces in the same family. Martha begins with two different methods for preparing hollandaise sauce, a delicious accompaniment to steamed asparagus and eggs Benedict. A creamy bechamel sauce becomes the basis for a grown-up take on macaroni and cheese. Martha serves the French sauce beurre blanc over steamed lobsters.

A great sauce can take a dish from good to fantastic. In this episode, Martha goes over some classics, starting with bearnaise sauce, a derivative of hollandaise. Next she makes Kansas City barbecue sauce, which is tomato-based with a sweet-tart flavor. Tartar sauce - Martha's version includes capers, shallots and cornichons - and a tasty cocktail sauce are both beloved staples. Then Martha shows how to make salsa verde, a perfect accompaniment to grilled meats, poultry, seafood and vegetables.

WGBY Create
Sun Oct 6th, 8:00pm
Sun Oct 6th, 11:30pm
Mon Oct 7th, 2:00am
Mon Oct 7th, 5:30am

Sauteing is one of the quickest and most versatile cooking methods. It works well for almost any small cut of meat or fish. Martha demonstrates how to dredge meat or fish in flour and the importance of cooking over high heat to achieve a perfect, golden-brown finish. She uses these techniques to cook wiener schnitzel, chicken piccata and sole a la meuniere - and shows how to make flavorful pan sauces to serve as accompaniments.

One of the most popular starches, rice can be transformed from plain to extraordinary in a variety of ways. Martha shows how to make a fabulous paella that's brimming with tender chicken, pork, seafood and vegetables. Next, she demonstrates one of her favorites: stuffed peppers with fluffy rice, pine nuts, raisins and herbs cooked on a bed of tomatoes. Then she makes Persian rice - fragrant Basmati cooked atop thinly sliced, buttery potatoes.

WGBY Create
Thu Oct 17th, 8:00pm
Thu Oct 17th, 11:30pm
Fri Oct 18th, 2:00am
Fri Oct 18th, 5:30am

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 to cook them with or without the shell and how to devein them. Basic cooking techniques result in delicious recipes for shrimp cocktail, an updated version of scampi, a traditional shrimp boil and simple grilled shrimp.

Spice up everyday side dishes with the distinctive ingredients of the Gulf. Four recipes-creamed coconut spinach, eggplant with herbs and yogurt, cauliflower salad with roasted chickpeas, and za'atar smashed potatoes-will brighten any meal!

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