Features

Martha Stewart’s Cooking School: Legumes Episode

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Martha Stewart explores varieties of legumes from chickpeas to calypso beans, and three different methods to cook them: stovetop, oven and pressure cooker. Continue

Martha Stewart’s Cooking School: Preserving Episode

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Martha Stewart demonstrates two of the oldest preserving techniques, confit and salting, and shows how you can put them to use in your kitchen. Continue

Martha Stewart’s Cooking School: Grains Episode

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Martha Stewart provides an overview of the most popular grains, including quinoa and bulgur wheat, and teaches the different cooking methods. Continue

Martha Stewart’s Cooking School: Dumplings Episode

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Watch as Martha Stewart makes three kinds of dumplings including gnocchi, gnudi, and pierogi in this episode of Martha Stewart's Cooking School. Continue

Martha Stewart’s Cooking School: Sauteing Episode

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Sautéing is one of the quickest and most versatile cooking methods. Martha Stewart demonstrates how it works well for almost any small cut of meat or fish. Continue

Martha Stewart’s Cooking School: Fishmonger Episode

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Martha Stewart leads a beginner’s class on buying, butchering, and storing fish. Learn how to bone a round or flat fish and how to clean a squid. Continue

Martha Stewart’s Cooking School: Pasta Sauce Episode

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Martha Stewart creates four mouthwatering pasta sauces: traditional, slow-cooked Bolognese; a quick-and-easy puttanesca, and a rich carbonara. Continue

Martha Stewart’s Cooking School: Pasta Episode

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Learn the art of making fresh pasta from scratch with Martha Stewart. Learn how to make the dough and then form it into strands or shapes. Continue
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