MARTHA STEWART’S COOKING SCHOOL

Saturdays, 4:00-4:30 p.m. ET

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Overview

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All Episodes

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Eggs

Learn how to cook eggs, any style, properly.

  • Original10/4/2012
  • MSSC101
Sauces

Join Martha as she teaches classic sauces: hollandaise, béchamel, beurre blanc and marinara.

  • Original10/11/2012
  • MSSC102
Vegetables

Learn to prepare vegetables so they retain their flavors, bright colors and nutritional properties.

  • Original10/18/2012
  • MSSC103
Stocks

Elevate home cooking with the three most common stocks: chicken, beef and vegetable.

  • Original10/25/2012
  • MSSC104
Rice

Find out how to make a pot of fluffy white rice, as well as pilaf, risotto and Thai fried rice.

  • Original11/8/2012
  • MSSC106
Dressings and Emulsions

See how easy it is to prepare homemade dressings and mayonnaise.

  • Original11/15/2012
  • MSSC107
Steaming

Learn steaming techniques and tools that allow you to make complete meals in just minutes.

  • Original11/22/2012
  • MSSC108
Roasting

Roast meat, fish, chicken and vegetables to concentrate the flavors of ingredients.

  • Original11/29/2012
  • MSSC109
Braising

Learn which cuts of meat are ideal for braising and the best ways to cook them.

  • Original12/6/2012
  • MSSC110
Poaching

Incorporate moist, tender and low-fat poached meats into salads, soups and light suppers.

  • Original12/13/2012
  • MSSC111
Pan Searing

Find out how to pan sear, a technique that produces consistently satisfying — and quick — meats and fish.

  • Original12/27/2012
  • MSSC113

Press Contacts

Dani Cook

WETA