%20--%3e%3csvg%20width='512'%20height='512'%20viewBox='0%200%20135.46666%20135.46667'%20version='1.1'%20id='svg185'%20sodipodi:docname='wserie.svg'%20inkscape:version='1.2.2%20(b0a8486541,%202022-12-01)'%20inkscape:export-filename='../../public/wserie.png'%20inkscape:export-xdpi='96'%20inkscape:export-ydpi='96'%20xmlns:inkscape='http://www.inkscape.org/namespaces/inkscape'%20xmlns:sodipodi='http://sodipodi.sourceforge.net/DTD/sodipodi-0.dtd'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:svg='http://www.w3.org/2000/svg'%3e%3csodipodi:namedview%20id='namedview187'%20pagecolor='%23ffffff'%20bordercolor='%23666666'%20borderopacity='1.0'%20inkscape:showpageshadow='2'%20inkscape:pageopacity='0.0'%20inkscape:pagecheckerboard='0'%20inkscape:deskcolor='%23d1d1d1'%20inkscape:document-units='mm'%20showgrid='false'%20inkscape:zoom='0.75187991'%20inkscape:cx='-219.44994'%20inkscape:cy='212.79994'%20inkscape:window-width='1920'%20inkscape:window-height='1029'%20inkscape:window-x='0'%20inkscape:window-y='27'%20inkscape:window-maximized='1'%20inkscape:current-layer='layer1'%20/%3e%3cdefs%20id='defs182'%3e%3cradialGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1249'%20id='radialGradient1251'%20cx='254'%20cy='95.249992'%20fx='254'%20fy='95.249992'%20r='67.65345'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1249'%3e%3cstop%20style='stop-color:%2334b86b;stop-opacity:1;'%20offset='0'%20id='stop1245'%20/%3e%3cstop%20style='stop-color:%23206f43;stop-opacity:1;'%20offset='1'%20id='stop1247'%20/%3e%3c/linearGradient%3e%3clinearGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1271'%20id='linearGradient1273'%20x1='225.37227'%20y1='95.249992'%20x2='297.42328'%20y2='95.249992'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1271'%3e%3cstop%20style='stop-color:%23ffffff;stop-opacity:1;'%20offset='0'%20id='stop1267'%20/%3e%3cstop%20style='stop-color:%23adadad;stop-opacity:1;'%20offset='1'%20id='stop1269'%20/%3e%3c/linearGradient%3e%3c/defs%3e%3cg%20inkscape:label='Layer%201'%20inkscape:groupmode='layer'%20id='layer1'%3e%3cg%20id='g1293'%20transform='translate(-186.26667,-27.516659)'%3e%3ccircle%20style='fill:url(%23radialGradient1251);fill-opacity:1;stroke:none;stroke-width:0.159763px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20id='path358'%20cx='254'%20cy='95.249992'%20r='67.65345'%20/%3e%3cpath%20id='path1748'%20style='fill:url(%23linearGradient1273);fill-opacity:1;stroke:none;stroke-width:0.127407px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20inkscape:transform-center-x='-12.008464'%20d='m%20225.37227,45.1744%20v%2032.19152%202.85227%20l%2031.87352,15.0318%20-31.87352,15.03181%20v%202.85226%2032.19153%20l%2072.05101,-33.97984%20-34.12905,-16.09576%2034.12905,-16.09576%20z'%20/%3e%3c/g%3e%3c/g%3e%3c/svg%3e){kind=small}
Martha Stewart's Cooking School (2012)
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.
Martha Stewart's Cooking School: Season 1 - 13 Episode s
1x1 - Eggs
September 27, 2012
Preparing eggs properly, no matter the style; frying eggs; omelet recipe; foolproof frittata.
1x2 - Sauces
October 4, 2012
Two methods for preparing hollandaise sauce; creamy bechanel sauce; serving French sauce beurre blanc over steamed lobster; marinara sauce made with four ingredients.
1x3 - Vegetables
October 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.
1x4 - Stocks
October 25, 2012
Three common stocks - - chicken, beef, and vegetable.
1x5 - Butchering
November 1, 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.
1x6 - Rice
November 8, 2012
Fluffy white rice; pilaf; risotto; Thai fried rice.
1x7 - Dressing & Emulsions
November 15, 2012
Shallot vinaigrette prepared two different ways; creamy blue cheese dressing; mayonnaise; BLT.
1x8 - Steaming
November 22, 2012
Cooking chicken breasts in parchment paper; cleaning and steaming mussels; using a bamboo steamer to prepare steamed salmon and peas.
1x9 - Roasting
November 29, 2012
Roast chicken; roasted root vegetable salad; green peppercorn-crusted roast tenderloin of beef.
1x10 - Braising
December 6, 2012
Which cuts of meat are good for braising; classic pot roast; braised cabbage with apples; pulled pork sandwiches.
1x11 - Poaching
December 13, 2012
Using poached chicken breast in chicken salad sandwiches and Cobb salad; poached salmon steaks; poached eggs.
1x12 - Frying
December 20, 2012
French fries; pan-fried chicken; Japanese tempura vegetables with dipping sauces.
1x13 - Pan Searing
December 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.
Martha Stewart's Cooking School: 5 Season s
Actors in Martha Stewart's Cooking School
Tags for Martha Stewart's Cooking School
Shows like Martha Stewart's Cooking School
MasterChef Brasil
222 Episode s . Brazilian version of the competitive cooking reality show where amateur and home chefs compete for the title of MasterChef.
MasterChef Brasil
222 Episode s . Brazilian version of the competitive cooking reality show where amateur and home chefs compete for the title of MasterChef.
Chef's Table
30 Episode s . Find out what's inside the kitchens and minds of the international culinary stars who are redefining gourmet food.
Chef's Table
30 Episode s . Find out what's inside the kitchens and minds of the international culinary stars who are redefining gourmet food.
Le Meilleur Pâtissier
122 Episode s .
Le Meilleur Pâtissier
122 Episode s .
Worst Cooks in America
204 Episode s . 12 to 16 contestants with poor cooking skills are taken through an eight-week culinary boot camp, to earn a cash prize of ,000. The recruits are trained on the various basic cooking techniques including: baking, knife skills, temperature, seasoning and preparation. The final challenge is to cook a restaurant quality three-course meal for three food critics.
Worst Cooks in America
204 Episode s . 12 to 16 contestants with poor cooking skills are taken through an eight-week culinary boot camp, to earn a cash prize of ,000. The recruits are trained on the various basic cooking techniques including: baking, knife skills, temperature, seasoning and preparation. The final challenge is to cook a restaurant quality three-course meal for three food critics.
Chef's Table: France
4 Episode s . Sample the bold new flavors of France with chefs who are pushing the boundaries of fine dining and reinventing a rich culinary tradition.
Chef's Table: France
4 Episode s . Sample the bold new flavors of France with chefs who are pushing the boundaries of fine dining and reinventing a rich culinary tradition.
The Mind of a Chef
86 Episode s . Go inside the minds of some of the world's top chefs. Narrated by Executive Producer Anthony Bourdain, The Mind of a Chef is that rare and beautiful thing: an intelligent show about cooking.
The Mind of a Chef
86 Episode s . Go inside the minds of some of the world's top chefs. Narrated by Executive Producer Anthony Bourdain, The Mind of a Chef is that rare and beautiful thing: an intelligent show about cooking.
Good Eats
265 Episode s . Host Alton Brown explores the origins of ingredients, decodes culinary customs and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he'll bring you food in its finest and funniest form.
Good Eats
265 Episode s . Host Alton Brown explores the origins of ingredients, decodes culinary customs and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he'll bring you food in its finest and funniest form.
Great British Menu
490 Episode s . Britain's top chefs compete for the chance to cook a four-course banquet for a high-profile figure.
Great British Menu
490 Episode s . Britain's top chefs compete for the chance to cook a four-course banquet for a high-profile figure.
The Hairy Bikers' Comfort Food
30 Episode s . The Hairy Bikers cook some of their favourite comfort food. From feasts for friends and family to meals inspired by pub grub, they create the ultimate feel-good dishes.
The Hairy Bikers' Comfort Food
30 Episode s . The Hairy Bikers cook some of their favourite comfort food. From feasts for friends and family to meals inspired by pub grub, they create the ultimate feel-good dishes.
Raymond Blanc's Kitchen Secrets
16 Episode s . Legendary chef Raymond Blanc welcomes the cameras into his kitchen to share his cooking secrets. Filmed in the lively surroundings of his Oxfordshire restaurant kitchen, this programme features a range of achievable and inspirational recipes for cooks of all abilities.
Raymond Blanc's Kitchen Secrets
16 Episode s . Legendary chef Raymond Blanc welcomes the cameras into his kitchen to share his cooking secrets. Filmed in the lively surroundings of his Oxfordshire restaurant kitchen, this programme features a range of achievable and inspirational recipes for cooks of all abilities.