Martha Stewart's Cooking School

Synopsis

Inspired by the eponymous best-selling book, Martha Stewart's Cooking School gives home cooks a culinary master class with Martha herself. Using her signature step-by-step, how-to teaching process, Martha illustrates cooking fundamentals that everyone should know: from roasting and poaching to braising and blanching.

First Air Date: 2012-09-27

Last Air Date: 2017-06-24

Number of Seasons: 5

Number of Episodes: 62

Networks: PBS

View Technical Specifications on IMDb

Top Cast

Martha Stewart as Herself - Host

Seasons

Season 1 (2012) - (13 Episodes)

Season 2 (2013) - (13 Episodes)

Season 3 (2014) - (13 Episodes)

Season 4 (2014) - (13 Episodes)

Season 5 (2017) - (10 Episodes)

Season 1 (2012)

No overview available for this season.

Episodes:

Ep. 1: Eggs (2012-09-27)

Preparing eggs properly, no matter the style; frying eggs; omelet recipe; foolproof frittata.
Ep. 2: Sauces (2012-10-04)

Two methods for preparing hollandaise sauce; creamy bechanel sauce; serving French sauce beurre blanc over steamed lobster; marinara sauce made with four ingredients.
Ep. 3: Vegetables (2012-10-11)

Simple vegetable side dishes include steamed spinach, sauteed broccoli rabe, roasted cauliflower steaks, brown sugar-glazed carrots, sauteed sugar snap peas, and shelled peas with mint and lemony kale salad.
Ep. 4: Stocks (2012-10-25)

Three common stocks - - chicken, beef, and vegetable.
Ep. 5: Butchering (2012-11-01)

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 pork loin.
Ep. 6: Rice (2012-11-08)

Fluffy white rice; pilaf; risotto; Thai fried rice.
Ep. 7: Dressing & Emulsions (2012-11-15)

Shallot vinaigrette prepared two different ways; creamy blue cheese dressing; mayonnaise; BLT.
Ep. 8: Steaming (2012-11-22)

Cooking chicken breasts in parchment paper; cleaning and steaming mussels; using a bamboo steamer to prepare steamed salmon and peas.
Ep. 9: Roasting (2012-11-29)

Roast chicken; roasted root vegetable salad; green peppercorn-crusted roast tenderloin of beef.
Ep. 10: Braising (2012-12-06)

Which cuts of meat are good for braising; classic pot roast; braised cabbage with apples; pulled pork sandwiches.
Ep. 11: Poaching (2012-12-13)

Using poached chicken breast in chicken salad sandwiches and Cobb salad; poached salmon steaks; poached eggs.
Ep. 12: Frying (2012-12-20)

French fries; pan-fried chicken; Japanese tempura vegetables with dipping sauces.
Ep. 13: Pan Searing (2012-12-27)

Pan-seared scallops with lemon-caper sauce; crisp-skinned salmon filet; pan-seared steak with mustard-cream sauce; Muscovy duck breasts with port wine reduction.

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Martha Stewart's Cooking School (2012)