Seasons & Episodes
Eggs
Preparing eggs properly, no matter the style; frying eggs; omelet recipe; foolproof frittata.
Sauces
Two methods for preparing hollandaise sauce; creamy bechanel sauce; serving French sauce beurre blanc over steamed lobst
Vegetables
Simple vegetable side dishes include steamed spinach, sauteed broccoli rabe, roasted cauliflower steaks, brown sugar-gla
Stocks
Three common stocks - - chicken, beef, and vegetable.
Butchering
Master class on meat with fourth-generation butcher Evan Lobel includes cutting up a whole chicken, spatchcocking a Corn
Rice
Fluffy white rice; pilaf; risotto; Thai fried rice.
Dressing & Emulsions
Shallot vinaigrette prepared two different ways; creamy blue cheese dressing; mayonnaise; BLT.
Steaming
Cooking chicken breasts in parchment paper; cleaning and steaming mussels; using a bamboo steamer to prepare steamed sal
Roasting
Roast chicken; roasted root vegetable salad; green peppercorn-crusted roast tenderloin of beef.
Braising
Which cuts of meat are good for braising; classic pot roast; braised cabbage with apples; pulled pork sandwiches.
Poaching
Using poached chicken breast in chicken salad sandwiches and Cobb salad; poached salmon steaks; poached eggs.
Frying
French fries; pan-fried chicken; Japanese tempura vegetables with dipping sauces.
Pan Searing
Pan-seared scallops with lemon-caper sauce; crisp-skinned salmon filet; pan-seared steak with mustard-cream sauce; Musco
Perfect Roast
A beautifully cooked roast makes a grand centerpiece for any dinner. In this episode, Martha shares three recipes — a
Stewing
Though they taste robust, hearty stews are generally made with inexpensive cuts of meat and require little hands-on prep
Soups
Nothing comforts like a bowl of homemade soup, and once you master a few basic techniques, you can make a host of variat
Vegetables
Blanch, steam, and roast — these three simple methods are the best for highlighting vegetables’ flavors and retainin
Pasta
Explore the art of making fresh pasta from scratch with Martha and her friend Michael White, chef, restaurateur, and pas
Pasta Sauce
Homemade pasta sauces far outshine store-bought jars. In this episode, Martha creates four mouthwatering versions: tradi
Fishmonger
If you love to eat seafood but balk at preparing it at home, you’ll welcome this lesson. Dave Pasternack, a renowned s
Sauteing
Sautéing is one of the quickest and most versatile cooking methods. It works well for almost any small cut of meat or f
Dumplings
Dumplings are a mainstay in nearly every cuisine, all across the world. Watch as Martha makes three kinds of dumplings,
Grains
By now we all know that eating whole grains is an integral part of a healthy lifestyle, and supermarket shelves are stoc
Preserving
In this episode, Martha demonstrates two of the oldest preserving techniques, confit and salting, and shows how viewers
Legumes
Available varieties of legumes, from chickpeas to calypso beans, and how to cook them on the stovetop, in the oven and i
Shrimp
Buying, storing and cooking shrimp; shrimp cocktail; updated shrimp scampi; traditional shrimp boil; simple grilled shri
Chicken
Chicken has long served as a mainstay of the dinner table. It can be prepared in countless delicious ways, for a weeknig
Onions
Onions are a staple in the pantry of every cook and integral to the flavor of so many recipes. In this episode, Martha w
Roasting
Roasting is a wonderful technique for a formal dinner or a casual get-together. Watch Martha as she makes Roast Rack of
Noodles
Martha shows viewers how to make three of her favorites. It’s hard to find another dish that’s more popular than Pad
Braising
Martha will explore braising, the technique behind so many iconic dishes. Osso Buco is an Italian specialty and a perfec
Rice
Martha shows you how to make a fabulous Paella that’s brimming with tender chicken, pork, seafood and vegetables. Next
Know Your Vegetables
Martha shows you how to make four extremely tasty dishes using vegetables that may not be in everyone’s regular rotati
Grains
First Martha cooks up a Mushroom Barley Soup that’s based on her mother’s recipe. Next she makes Couscous Royale, a
Sauces
Martha goes over some classic sauces, starting with Béarnaise Sauce, a derivative of Hollandaise. Next she makes Kansas
Pork
Martha makes Porchetta, highly seasoned roasted pork with soft, juicy meat and crisp, crackling skin. Next she demonstra
Potatoes
Martha offers a primer on this favorite starch. She begins with Scalloped Potatoes, also known as Potatoes Gratin: thinl
Salads
When Martha invites guests to lunch, she loves to make Frisée aux Lardons, a classic French salad made with spicy green
Corn
Martha first demonstrates Corn Fritters, a sweet and savory treat topped with honey. Next she shows how to make Corn Sto
Eat Your Greens
Eating greens is an integral part of a healthy lifestyle. Martha shines the spotlight on greens by making five recipes:
One-Pot Meals
Eating greens is an integral part of a healthy lifestyle. Martha shines the spotlight on greens by making five recipes:
Steakhouse
When you crave a steak, nothing beats a steakhouse dinner. In this episode, Martha makes five of her favorite menu items
Mushrooms
Martha sheds light on the world of mushrooms and makes four fantastic recipes: savory Buckwheat Crepes with mushroom fil
Sandwiches
Sandwiches are a mainstay on nearly every menu across the country. In this episode, Martha reimagines five classics: Roa
Turkey
Martha offers a primer on turkey and shares her recipes for Turkey 101: Roasted Turkey in parchment paper, Braised Turke
French Bistro Classics
Join Martha as she re-creates four French bistro recipes you can make at home, including Lamb Navarin, Niçoise Salad, C
The Grind
Ground meat is as accessible as it is economical. In this episode, Martha uses it in her mother’s Meatloaf, and butche
Cooking With Wine
Cooking with wine is a way to add flavor to food. Martha makes four delicious recipes using wine: Beef Bourguignon, Ciop
Italian Favorites
Is there anyone who doesn’t love Italian food? In this episode, Martha introduces her modern American take on four fav
On the Bone
The most flavorful, tender cuts of meat are often cooked on the bone. In this episode, Martha shares techniques for cook
Cheese
Attention all you cheese lovers: this show is for you! Discover how Martha makes homemade Ricotta, classic Fondue, Fettu
Lamb
Martha offers a primer on lamb, sharing recipes and techniques for using different cuts—butterflied, rolled and roaste
Arabian Gulf Breakfast
Martha simplifies time-honored recipes to bring a Gulf-style breakfast to your table. She cooks up a feast of traditiona
Grilled Favorites
Learn four techniques for cooking four different recipes – all using the grill: Arabian Gulf-style fish in banana leav
Stews of the Arabian Gulf
Follow the flavor as Martha puts her spin on the stews of the Arabian Gulf. Arabian Gulf potpie, braised lamb shanks wit
Breads
Martha uses her expertise to adjust the old school techniques of rustic bread baking to work in your kitchen so you can
Side Dishes
Martha spices up everyday side dishes with the distinctive ingredients of the Gulf. Creamed coconut spinach, eggplant wi
Entertaining for a Crowd
Martha prepares flavor-packed Arabian Gulf world-class favorites perfectly fit for a crowd. The menu features chicken ka
Dates
Dates, a cornerstone of Gulf cuisine, take center stage in this episode. Explore the versatility of this world-famous in
Kebabs
Martha gets creative as she threads flavor-packed ingredients onto each kebab skewer with pomegranate skirt steak kebabs
Festive Occasions
Follow along step by step, as Martha teaches you the tricks to cooking these customary dishes: chicken machbous, al mans
Small Bites
Let your taste buds travel to the Arabian Gulf with eye-popping, inspired small bites. Martha introduces four recipes bu
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