PBS Food Originals

Original articles and feature stories from PBS Food.

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Martha Stewart’s Cooking School: Sauteing Episode

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

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Martha Stewart’s Cooking School: Fishmonger Episode

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

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Martha Stewart’s Cooking School: Pasta Sauce Episode

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

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Martha Stewart’s Cooking School: Pasta Episode

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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Martha Stewart’s Cooking School: Vegetables Episode

Martha Stewart demonstrates three simple techniques for preparing vegetables and retaining nutrients – blanching, steaming, and roasting. Continue

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Martha Stewart’s Cooking School: Soup Episode

Martha Stewart makes chicken soup, minestrone, and velouté using a few basic techniques that you can use to make a host of variations. Continue

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Martha Stewart’s Cooking School: Stewing Episode

Martha Stewart walks through the basic elements of making a stew and shares recipes for three classics: beef stew, veal stew, and coq au vin. Continue

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Martha Stewart’s Cooking School: Perfect Roast Episode

In this episode, Martha Stewart shares three recipes — a rib roast, crown roast of pork, and stuffed turkey breast — each a lesson in key roasting techniques. Continue

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