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• Eggs (#101)

  Martha shows how to prepare eggs properly every time, with easy-to-master techniques and tips. [26 minutes]

• Sauces (#102)

  Martha teaches how to make hollandaise, bechamel, beurre blanc and marinara sauce. [26 minutes]

• Vegetables (#103)

  Learn how to make simple vegetable side dishes, including steamed spinach and sauteed broccoli rabe. [26 minutes]

  Watch Video From This Episode Online

• Stocks (#104)

  Martha shares recipes and techniques for the three most common stocks - chicken, beef and vegetable. [26 minutes]

• Butchering (#105)

  Cutting up a whole chicken, butchering a beef tenderloin and more useful techniques are shared. [26 minutes]

• Rice (#106)

  Martha shares her techniques for fluffy white rice, flavorful pilaf, risotto and Thai fried rice. [26 minutes]

• Dressing and Emulsions (#107)

  Martha prepares a delicious shallot vinaigrette, a creamy blue cheese dressing and mayonnaise. [26 minutes]

• Steaming (#108)

  Martha demonstrates a variety of steaming techniques allowing you to complete meals in minutes. [26 minutes]

• Roasting (#109)

  Martha's roasts chicken and prepares a green peppercorn-crusted roast tenderloin of beef. [26 minutes]

• Braising (#110)

  Martha shares recipes for classic pot roast, braised cabbage with apples and pulled pork sandwiches. [26 minutes]

• Poaching (#111)

  Chicken salad sandwiches, a Cobb salad, poached salmon steaks and poached eggs are highlighted. [26 minutes]

• Frying (#112)

  French fries, pan-fried chicken and Japanese tempura vegetables with dipping sauces are prepared. [26 minutes]

• Pan Searing (#113)

  Crisp-skinned salmon filet, pan-seared steak with mustard-cream sauce and Muscovy duck breasts. [26 minutes]

• Perfect Roast (#201)

  Roasting techniques are showcased with a rib roast, crown roast of pork and stuffed turkey breast. [26 minutes]

• Stewing (#202)

  Martha shares recipes for beef stew, veal stew and coq au vin, a famously rich bistro favorite. [26 minutes]

• Soups (#203)

  Martha makes a nourishing chicken soup, minestrone and veloute for a creamy spinach soup. [26 minutes]

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• Vegetables (#204)

  Martha shows the simple methods of blanching, steaming and roasting to prepare perfect vegetables. [26 minutes]

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• Pasta (#205)

  Martha and chef and restaurateur Michael White explore the art of making fresh pasta from scratch. [26 minutes]

• Pasta Sauces (#206)

  Martha creates homemade pasta sauces including traditional, slow-cooked Bolognese and Puttanesca. [26 minutes]

• Fish Monger (#207)

  Seafood chef Dave Pasternack provides a beginner's class on buying, butchering and storing fish. [26 minutes]

  • Sat, May 25, 12:00 PM on IPTV

• Sauteing (#208)

  Martha shows how to dredge meat or fish in flour and the importance of cooking over high heat. [26 minutes]

  • Sat, June 1, 12:00 PM on IPTV

• Dumplings (#209)

  Martha makes two Italian dumplings, gnocchi and gnudi, and shares a Polish pierogi recipe [26 minutes]

  • Sat, June 8, 12:00 PM on IPTV

• Grains (#210)

  Martha showcases popular grains, including quinoa and bulgur wheat, and prepares quick recipes. [26 minutes]

  • Sat, June 15, 12:00 PM on IPTV

• Preserving (#211)

  Martha demonstrates confit and salting and makes duck confit, lemon and tomato confits and gravlax. [26 minutes]

  • Sat, June 22, 12:00 PM on IPTV

• Legumes (#212)

  Stovetop, oven and pressure cooker methods are used to cook chickpeas, calypso beans and more. [26 minutes]

  • Sat, June 29, 12:00 PM on IPTV

• Shrimp (#213)

  Martha shares delicious recipes for shrimp cocktail, scampi, a shrimp boil and grilled shrimp. [26 minutes]

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