Martha Stewart's Cooking School
(2012)Streaming Episode Guide
Season 5
In season five, Martha gives home cooks a culinary master class, detailing many flavorful Arabian Gulf inspired recipes.Small Bites
Episode 10 - 6-24-2017
Let your taste buds travel to the Arabian Gulf with eye-popping, inspired small bites. Martha introduces four recipes bursting with flavor: crab croquettes, date pancakes, lamb dumplings, and an addictive fava bean dip. So let these hors d’oeuvres spruce up your next gathering.
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Festive Occasions
Episode 9 - 6-17-2017
Follow along step by step, as Martha teaches you the tricks to cooking these customary dishes: chicken machbous, al mansaf, beef biryani, and lamb ghouzi. You and your guests are sure to celebrate each delicious bite!
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Kebabs
Episode 8 - 6-10-2017
Martha gets creative as she threads flavor-packed ingredients onto each kebab skewer with pomegranate skirt steak kebabs, lamb kebabs with yogurt-mint sauce, beef, mushroom, and millet kebabs, and saffron-yogurt chicken kebabs.
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Dates
Episode 7 - 6-03-2017
Dates, a cornerstone of Gulf cuisine, take center stage in this episode. Explore the versatility of this world-famous ingredient through both savory and sweet dishes that include date-stuffed baby eggplant, mackerel with date butter, chocolate-date pudding cake, and date truffles. Don’t forget to make a date with this super food!
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Entertaining for a Crowd
Episode 6 - 5-25-2017
Martha prepares flavor-packed Arabian Gulf world-class favorites perfectly fit for a crowd. The menu features chicken kabsa, stuffed cabbage and spiced lamb chops, orzo risotto with wild mushrooms, and a sweet cake called kumajj.
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Side Dishes
Episode 5 - 5-18-2017
Martha spices up everyday side dishes with the distinctive ingredients of the Gulf. Creamed coconut spinach, eggplant with herbs and yogurt, cauliflower salad with roasted chickpeas and za’atar smashed potatoes –these four recipes will brighten any meal!
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Breads
Episode 4 - 5-11-2017
Martha uses her expertise to adjust the old school techniques of rustic bread baking to work in your kitchen so you can enjoy date flatbreads, fatout bread with seeds and raisin, coconut mandazi, and eggplant flatbread any time in your own home.
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Stews of the Arabian Gulf
Episode 3 - 5-04-2017
Follow the flavor as Martha puts her spin on the stews of the Arabian Gulf. Arabian Gulf potpie, braised lamb shanks with okra, curried swordfish stew and red lentil vegetable stew…these slow cooked treasures offer nourishing comfort with ease.
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Grilled Favorites
Episode 2 - 4-27-2017
Learn four techniques for cooking four different recipes – all using the grill: Arabian Gulf-style fish in banana leaves, date-glazed lamb chops, sea bass fillets with okra kebabs, and spatchcocked saffron chicken.
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Arabian Gulf Breakfast
Episode 1 - 4-20-2017
Martha simplifies time-honored recipes to bring a Gulf-style breakfast to your table. She cooks up a feast of traditional dishes: khameer, a date-sweetened bread; shakshouka, a baked egg dish; jebabs, a distant cousin of pancakes; and balaleet, a delicious way to serve an omelet.
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Season 4
Lamb
Episode 13 - 12-27-2014
Martha offers a primer on lamb, sharing recipes and techniques for using different cuts—butterflied, rolled and roasted Leg of Lamb; Lamb Tagine; Lamb Kebabs and seared loin Lamb Chops.
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Cheese
Episode 12 - 12-18-2014
Attention all you cheese lovers: this show is for you! Discover how Martha makes homemade Ricotta, classic Fondue, Fettuccine Alfredo, Raclette and grown-up Grilled Cheese.
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On the Bone
Episode 11 - 12-13-2014
The most flavorful, tender cuts of meat are often cooked on the bone. In this episode, Martha shares techniques for cooking four different recipes featuring bone-in cuts—Oxtails, slow-roasted Beef Ribs, Cowboy Steak and Korean Short Ribs. Go for the bone!
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Italian Favorites
Episode 10 - 12-06-2014
Is there anyone who doesn’t love Italian food? In this episode, Martha introduces her modern American take on four favorites: eight-layer Lasagna, Chicken Parmesan, Raviolo with egg yolk and Linguine with red or white clam sauce. Each is guaranteed to be a hit with friends and family.
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Cooking With Wine
Episode 9 - 11-29-2014
Cooking with wine is a way to add flavor to food. Martha makes four delicious recipes using wine: Beef Bourguignon, Cioppino (fish stew), Chicken Marsala, and Wine-poached Pears. Each is perfect for a party menu.
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The Grind
Episode 8 - 11-22-2014
Ground meat is as accessible as it is economical. In this episode, Martha uses it in her mother’s Meatloaf, and butcher Pat LaFrieda joins Martha to make sweet and hot Italian-style Pork Sausage. Martha custom-blends ground meats for Burgers and cooks giant Meatballs with ricotta. Each of these recipes is guaranteed to please family and friends alike.
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French Bistro Classics
Episode 7 - 11-15-2014
Join Martha as she re-creates four French bistro recipes you can make at home, including Lamb Navarin, Niçoise Salad, Croque Monsieur and Celery-Root Remoulade
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Turkey
Episode 6 - 11-08-2014
Martha offers a primer on turkey and shares her recipes for Turkey 101: Roasted Turkey in parchment paper, Braised Turkey Legs and roasted rolled Turkey Breast with herbs, all sure to be year-round favorites.
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Sandwiches
Episode 5 - 11-01-2014
Sandwiches are a mainstay on nearly every menu across the country. In this episode, Martha reimagines five classics: Roasted Chicken Club, Po’boy, Muffuletta, Breakfast Egg Sandwich and the classic Reuben. Easy to make and portable, they’ll inspire you to make each of them.
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Mushrooms
Episode 4 - 10-25-2014
Martha sheds light on the world of mushrooms and makes four fantastic recipes: savory Buckwheat Crepes with mushroom filling, a vegetarian Mushroom Ragù, French Mushroom Soup, and a modern-day Mushroom Risotto. You’ll be inspired to prepare her tasty recipes—for breakfast, lunch or dinner.
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Steakhouse
Episode 3 - 10-18-2014
When you crave a steak, nothing beats a steakhouse dinner. In this episode, Martha makes five of her favorite menu items: a Classic Martini, Baked Stuffed Clams, Porterhouse Steak with a compound butter, Creamed Spinach and Baked Potatoes. They’re all guaranteed to satisfy a big appetite.
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One-Pot Meals
Episode 2 - 10-11-2014
Eating greens is an integral part of a healthy lifestyle. Martha shines the spotlight on greens by making five recipes: Sorrel Soup, Pasta with Grilled Sardines and Bitter Greens, Swiss-Chard Frittata, Kale Caesar Salad and Spicy Escarole.
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Eat Your Greens
Episode 1 - 10-04-2014
Eating greens is an integral part of a healthy lifestyle. Martha shines the spotlight on greens by making five recipes: Sorrel Soup, Pasta with Grilled Sardines and Bitter Greens, Swiss-Chard Frittata, Kale Caesar Salad and Spicy Escarole.
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Season 3
Corn
Episode 13 - 3-29-2014
Martha first demonstrates Corn Fritters, a sweet and savory treat topped with honey. Next she shows how to make Corn Stock, which can serve as the base for a tasty Summer Corn Chowder — Martha’s version uses potatoes and cream. And finally, a childhood favorite all grown-up: homemade Creamed Corn.
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Salads
Episode 12 - 3-22-2014
When Martha invites guests to lunch, she loves to make Frisée aux Lardons, a classic French salad made with spicy greens, crisp bacon, creamy poached eggs and warm vinaigrette. Her Chopped Salad is based on a recipe she got from her daughter Alexis — a dish that’s as beautiful in presentation as it is delicious in taste. Next Martha shows you how to master the Caesar Salad, and then, Stacked Butter Lettuce with a fresh citrus and yuzu vinaigrette.
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Potatoes
Episode 11 - 3-15-2014
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 Puréed 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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Pork
Episode 10 - 3-08-2014
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.
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Sauces
Episode 9 - 3-01-2014
Martha goes over some classic sauces, starting with Béarnaise 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 us how to make Salsa Verde, a perfect accompaniment to grilled meats, poultry, seafood and vegetables.
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Grains
Episode 8 - 2-22-2014
First Martha cooks up a Mushroom Barley Soup that’s based on her mother’s recipe. Next she makes Couscous Royale, a great way to showcase this versatile grain. She finishes up with Grits with Broiled Tomatoes, featuring bubbly cheddar cheese and crispy bacon.
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Know Your Vegetables
Episode 7 - 2-13-2014
Martha shows you how to make four extremely tasty dishes using vegetables that may not be in everyone’s regular rotation: Steamed Artichokes with Tarragon Butter, Braised Leeks, Fried Okra and Whole Roasted Garlic.
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Rice
Episode 6 - 2-06-2014
Martha shows you 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 Martha makes Persian Rice — fragrant Basmati cooked on top of thinly sliced, buttery potatoes.
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Braising
Episode 5 - 1-30-2014
Martha will explore braising, the technique behind so many iconic dishes. Osso Buco is an Italian specialty and a perfect example of how a less tender cut of meat can be transformed into a delicious dish. Then, she makes Ireland’s favorite: homemade Corned Beef. And finally, Martha demonstrates how to make Lamb Shanks with the spices of Morocco, adding apricots and olives to create a rich aromatic sauce.
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Noodles
Episode 4 - 1-23-2014
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.
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Roasting
Episode 3 - 1-16-2014
Roasting is a wonderful technique for a formal dinner or a casual get-together. Watch Martha as she makes Roast Rack of Lamb, an ideal choice when you want to impress your guests. Then learn a classic Spanish technique as she cooks Salt-Roasted Sea Bass. Finally, find out how to make Saffron-Roasted Chicken Wings, the quintessential food for game day.
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Onions
Episode 2 - 1-09-2014
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.
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Chicken
Episode 1 - 1-02-2014
Chicken has long served as a mainstay of the dinner table. It can be prepared in countless delicious ways, for a weeknight or a special dinner party. In this episode, Martha shows viewers how to prepare Chicken Paillard — which sounds fancy but is really quite simple — Chicken Pot Pie and Spatchcocked Chicken.
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Season 2
Shrimp
Episode 13 - 6-27-2013
Buying, storing and cooking shrimp; shrimp cocktail; updated shrimp scampi; traditional shrimp boil; simple grilled shrimp.
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Legumes
Episode 12 - 6-20-2013
Available varieties of legumes, from chickpeas to calypso beans, and how to cook them on the stovetop, in the oven and in a pressure cooker; chef Cesare Casella.
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Preserving
Episode 11 - 6-13-2013
In this episode, Martha demonstrates two of the oldest preserving techniques, confit and salting, and shows how viewers can put them to use in the home kitchen. Martha makes an assortment of confits — starting with the most classic: duck, which can be served on its own or as a rich addition to salads, then followed by lemon and tomato confits, both of which make excellent condiments for grilled or roasted meats. She then shows how to make gravlax, a delicious cured salmon appetizer.
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Grains
Episode 10 - 6-06-2013
By now we all know that eating whole grains is an integral part of a healthy lifestyle, and supermarket shelves are stocked with a greater variety than ever before. Martha provides an overview of the most popular grains, including quinoa and bulgur wheat, and teaches the different cooking methods. You’ll be inspired to prepare her recipes — which can be tossed together in no time — for breakfast, lunch or dinner.
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Dumplings
Episode 9 - 5-30-2013
Dumplings are a mainstay in nearly every cuisine, all across the world. Watch as Martha makes three kinds of dumplings, shaping each according to tradition. She begins with two well-known Italian dumplings — gnocchi and gnudi — then shares her family recipe for Polish pierogi, which has been passed down through generations.
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Sauteing
Episode 8 - 5-23-2013
Sautéing 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’ll use these techniques to cook wiener schnitzel, chicken piccata and sole à la meunière — and also show how to make flavorful pan sauces to serve as accompaniments.
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Fishmonger
Episode 7 - 5-16-2013
If you love to eat seafood but balk at preparing it at home, you’ll welcome this lesson. Dave Pasternack, a renowned seafood chef based in New York City, joins Martha for a beginner’s class on buying, butchering, and storing fish. They then demystify how to bone a round or flat fish and how to clean a squid. Finally, Dave shares an easy-to-prepare recipe for crudo, his signature dish.
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Pasta Sauce
Episode 6 - 5-09-2013
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.
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Pasta
Episode 5 - 5-02-2013
Explore the art of making fresh pasta from scratch with Martha and her friend Michael White, chef, restaurateur, and pasta specialist. You’ll learn how to make the dough and then form it into strands by hand or with a pasta machine, as well as hand-shaping dough into shapes such as farfalle and tortelli.
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Vegetables
Episode 4 - 4-25-2013
Blanch, steam, and roast — these three simple methods are the best for highlighting vegetables’ flavors and retaining their nutritional properties. Martha guides you through these techniques and shows you how you can use them to prepare an endless variety of perfect vegetable dishes in your own home.
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Soups
Episode 3 - 4-18-2013
Nothing comforts like a bowl of homemade soup, and once you master a few basic techniques, you can make a host of variations. Watch Martha as she makes a nourishing chicken soup, that’s as easy as poaching a chicken. Then learn the “flavor-boosting” techniques that go into making minestrone. Finally, you’ll discover how to make velouté, a classic “mother sauce” that here becomes the basis for a creamy spinach soup.
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Stewing
Episode 2 - 4-11-2013
Though they taste robust, hearty stews are generally made with inexpensive cuts of meat and require little hands-on prep time. In this episode, Martha walks the viewer through the basic elements of making a stew and shares recipes for three classics: beef stew, veal stew, and coq au vin, a famously rich bistro favorite.
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Perfect Roast
Episode 1 - 4-04-2013
A beautifully cooked roast makes a grand centerpiece for any dinner. In this episode, Martha shares three recipes — a rib roast, crown roast of pork, and stuffed turkey breast — each a lesson in key roasting techniques. She also offers tips to achieving the perfect roasts, including the best cuts for roasting and ways to ensure they stay juicy after cooking, plus serving suggestions for festive occasions.
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Season 1
Pan Searing
Episode 13 - 12-27-2012
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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Frying
Episode 12 - 12-20-2012
French fries; pan-fried chicken; Japanese tempura vegetables with dipping sauces.
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Poaching
Episode 11 - 12-13-2012
Using poached chicken breast in chicken salad sandwiches and Cobb salad; poached salmon steaks; poached eggs.
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Braising
Episode 10 - 12-06-2012
Which cuts of meat are good for braising; classic pot roast; braised cabbage with apples; pulled pork sandwiches.
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Roasting
Episode 9 - 11-29-2012
Roast chicken; roasted root vegetable salad; green peppercorn-crusted roast tenderloin of beef.
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Steaming
Episode 8 - 11-22-2012
Cooking chicken breasts in parchment paper; cleaning and steaming mussels; using a bamboo steamer to prepare steamed salmon and peas.
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Dressing & Emulsions
Episode 7 - 11-15-2012
Shallot vinaigrette prepared two different ways; creamy blue cheese dressing; mayonnaise; BLT.
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Rice
Episode 6 - 11-08-2012
Fluffy white rice; pilaf; risotto; Thai fried rice.
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Butchering
Episode 5 - 11-01-2012
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.
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Stocks
Episode 4 - 10-25-2012
Three common stocks - - chicken, beef, and vegetable.
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Vegetables
Episode 3 - 10-11-2012
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.
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Sauces
Episode 2 - 10-04-2012
Two methods for preparing hollandaise sauce; creamy bechanel sauce; serving French sauce beurre blanc over steamed lobster; marinara sauce made with four ingredients.
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Eggs
Episode 1 - 9-27-2012
Preparing eggs properly, no matter the style; frying eggs; omelet recipe; foolproof frittata.
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