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The Best Episodes of Martha Stewart's Cooking School

Every episode of Martha Stewart's Cooking School ranked from best to worst. Let's dive into the Best Episodes of Martha Stewart's Cooking School!

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...
Genre:Talk
Network:PBS

Best Episodes Summary

"Eggs" is the best rated episode of "Martha Stewart's Cooking School". It scored N/A/10 based on 0 votes. Directed by N/A and written by N/A, it aired on 9/27/2012. This episode scored NaN points higher than the second highest rated, "Sauces".

  • Eggs
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    #1 - Eggs

    Season 1 Episode 1 - Aired 9/27/2012

    Preparing eggs properly, no matter the style; frying eggs; omelet recipe; foolproof frittata.

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  • Sauces
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    #2 - Sauces

    Season 1 Episode 2 - Aired 10/4/2012

    Two methods for preparing hollandaise sauce; creamy bechanel sauce; serving French sauce beurre blanc over steamed lobster; marinara sauce made with four ingredients.

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  • Vegetables
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    #3 - Vegetables

    Season 1 Episode 3 - Aired 10/11/2012

    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.

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  • Stocks
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    #4 - Stocks

    Season 1 Episode 4 - Aired 10/25/2012

    Three common stocks - - chicken, beef, and vegetable.

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  • Butchering
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    #5 - Butchering

    Season 1 Episode 5 - Aired 11/1/2012

    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.

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  • Rice
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    #6 - Rice

    Season 1 Episode 6 - Aired 11/8/2012

    Fluffy white rice; pilaf; risotto; Thai fried rice.

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  • Dressing & Emulsions
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    #7 - Dressing & Emulsions

    Season 1 Episode 7 - Aired 11/15/2012

    Shallot vinaigrette prepared two different ways; creamy blue cheese dressing; mayonnaise; BLT.

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    #8 - Steaming

    Season 1 Episode 8 - Aired 11/22/2012

    Cooking chicken breasts in parchment paper; cleaning and steaming mussels; using a bamboo steamer to prepare steamed salmon and peas.

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  • Roasting
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    #9 - Roasting

    Season 1 Episode 9 - Aired 11/29/2012

    Roast chicken; roasted root vegetable salad; green peppercorn-crusted roast tenderloin of beef.

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  • Braising
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    #10 - Braising

    Season 1 Episode 10 - Aired 12/6/2012

    Which cuts of meat are good for braising; classic pot roast; braised cabbage with apples; pulled pork sandwiches.

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  • Poaching
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    #11 - Poaching

    Season 1 Episode 11 - Aired 12/13/2012

    Using poached chicken breast in chicken salad sandwiches and Cobb salad; poached salmon steaks; poached eggs.

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  • Frying
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    #12 - Frying

    Season 1 Episode 12 - Aired 12/20/2012

    French fries; pan-fried chicken; Japanese tempura vegetables with dipping sauces.

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  • Pan Searing
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    #13 - Pan Searing

    Season 1 Episode 13 - Aired 12/27/2012

    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.

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  • Perfect Roast
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    #14 - Perfect Roast

    Season 2 Episode 1 - Aired 4/4/2013

    A beautifully cooked roast makes a grand centerpiece for any dinner. In this episode, Martha shares three recipes — a rib roast, crown roast of pork, and stuffed turkey breast — each a lesson in key roasting techniques. She also offers tips to achieving the perfect roasts, including the best cuts for roasting and ways to ensure they stay juicy after cooking, plus serving suggestions for festive occasions.

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  • Stewing
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    #15 - Stewing

    Season 2 Episode 2 - Aired 4/11/2013

    Though they taste robust, hearty stews are generally made with inexpensive cuts of meat and require little hands-on prep time. In this episode, Martha walks the viewer through the basic elements of making a stew and shares recipes for three classics: beef stew, veal stew, and coq au vin, a famously rich bistro favorite.

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  • Soups
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    #16 - Soups

    Season 2 Episode 3 - Aired 4/18/2013

    Nothing comforts like a bowl of homemade soup, and once you master a few basic techniques, you can make a host of variations. Watch Martha as she makes a nourishing chicken soup, that’s as easy as poaching a chicken. Then learn the “flavor-boosting” techniques that go into making minestrone. Finally, you’ll discover how to make velouté, a classic “mother sauce” that here becomes the basis for a creamy spinach soup.

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  • Vegetables
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    #17 - Vegetables

    Season 2 Episode 4 - Aired 4/25/2013

    Blanch, steam, and roast — these three simple methods are the best for highlighting vegetables’ flavors and retaining their nutritional properties. Martha guides you through these techniques and shows you how you can use them to prepare an endless variety of perfect vegetable dishes in your own home.

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  • Pasta
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    #18 - Pasta

    Season 2 Episode 5 - Aired 5/2/2013

    Explore the art of making fresh pasta from scratch with Martha and her friend Michael White, chef, restaurateur, and pasta specialist. You’ll learn how to make the dough and then form it into strands by hand or with a pasta machine, as well as hand-shaping dough into shapes such as farfalle and tortelli.

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  • Pasta Sauce
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    #19 - Pasta Sauce

    Season 2 Episode 6 - Aired 5/9/2013

    Homemade pasta sauces far outshine store-bought jars. In this episode, Martha creates four mouthwatering versions: traditional, slow-cooked Bolognese; a quick-and-easy puttanesca; a rich carbonara and a light but unforgettable sauce made with bottarga, a preserved fish roe that is a specialty of Southern Italy.

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  • Fishmonger
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    #20 - Fishmonger

    Season 2 Episode 7 - Aired 5/16/2013

    If you love to eat seafood but balk at preparing it at home, you’ll welcome this lesson. Dave Pasternack, a renowned seafood chef based in New York City, joins Martha for a beginner’s class on buying, butchering, and storing fish. They then demystify how to bone a round or flat fish and how to clean a squid. Finally, Dave shares an easy-to-prepare recipe for crudo, his signature dish.

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  • Sauteing
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    #21 - Sauteing

    Season 2 Episode 8 - Aired 5/23/2013

    Sautéing is one of the quickest and most versatile cooking methods. It works well for almost any small cut of meat or fish. Martha demonstrates how to dredge meat or fish in flour and the importance of cooking over high heat to achieve a perfect, golden-brown finish. She’ll use these techniques to cook wiener schnitzel, chicken piccata and sole à la meunière — and also show how to make flavorful pan sauces to serve as accompaniments.

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  • Dumplings
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    #22 - Dumplings

    Season 2 Episode 9 - Aired 5/30/2013

    Dumplings are a mainstay in nearly every cuisine, all across the world. Watch as Martha makes three kinds of dumplings, shaping each according to tradition. She begins with two well-known Italian dumplings — gnocchi and gnudi — then shares her family recipe for Polish pierogi, which has been passed down through generations.

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  • Grains
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    #23 - Grains

    Season 2 Episode 10 - Aired 6/6/2013

    By now we all know that eating whole grains is an integral part of a healthy lifestyle, and supermarket shelves are stocked with a greater variety than ever before. Martha provides an overview of the most popular grains, including quinoa and bulgur wheat, and teaches the different cooking methods. You’ll be inspired to prepare her recipes — which can be tossed together in no time — for breakfast, lunch or dinner.

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  • Preserving
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    #24 - Preserving

    Season 2 Episode 11 - Aired 6/13/2013

    In this episode, Martha demonstrates two of the oldest preserving techniques, confit and salting, and shows how viewers can put them to use in the home kitchen. Martha makes an assortment of confits — starting with the most classic: duck, which can be served on its own or as a rich addition to salads, then followed by lemon and tomato confits, both of which make excellent condiments for grilled or roasted meats. She then shows how to make gravlax, a delicious cured salmon appetizer.

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  • Legumes
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    #25 - Legumes

    Season 2 Episode 12 - Aired 6/20/2013

    Available varieties of legumes, from chickpeas to calypso beans, and how to cook them on the stovetop, in the oven and in a pressure cooker; chef Cesare Casella.

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