NaN/100 votes#1 - Chicken
Season 3 Episode 1 - Aired 1/2/2014
Chicken has long served as a mainstay of the dinner table. It can be prepared in countless delicious ways, for a weeknight or a special dinner party. In this episode, Martha shows viewers how to prepare Chicken Paillard — which sounds fancy but is really quite simple — Chicken Pot Pie and Spatchcocked Chicken.
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NaN/100 votes#2 - Onions
Season 3 Episode 2 - Aired 1/9/2014
Onions are a staple in the pantry of every cook and integral to the flavor of so many recipes. In this episode, Martha walks the viewer through three onion dishes that make use of different cooking techniques: French Onion Soup, Balsamic-Glazed Pearl Onions and Fried Onion Rings.
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NaN/100 votes#3 - Roasting
Season 3 Episode 3 - Aired 1/16/2014
Roasting is a wonderful technique for a formal dinner or a casual get-together. Watch Martha as she makes Roast Rack of Lamb, an ideal choice when you want to impress your guests. Then learn a classic Spanish technique as she cooks Salt-Roasted Sea Bass. Finally, find out how to make Saffron-Roasted Chicken Wings, the quintessential food for game day.
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NaN/100 votes#4 - Noodles
Season 3 Episode 4 - Aired 1/23/2014
Martha shows viewers how to make three of her favorites. It’s hard to find another dish that’s more popular than Pad Thai, and Martha’s recipe is so good you won’t be even slightly tempted to call for takeout. Next she’ll cook a One Pan Pasta that calls for just a few fresh ingredients and is on the table in 20 minutes. Then Martha shows the secret to making Pho, one of Asia’s best street foods.
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NaN/100 votes#5 - Braising
Season 3 Episode 5 - Aired 1/30/2014
Martha will explore braising, the technique behind so many iconic dishes. Osso Buco is an Italian specialty and a perfect example of how a less tender cut of meat can be transformed into a delicious dish. Then, she makes Ireland’s favorite: homemade Corned Beef. And finally, Martha demonstrates how to make Lamb Shanks with the spices of Morocco, adding apricots and olives to create a rich aromatic sauce.
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NaN/100 votes#6 - Rice
Season 3 Episode 6 - Aired 2/6/2014
Martha shows you how to make a fabulous Paella that’s brimming with tender chicken, pork, seafood and vegetables. Next she demonstrates one of her favorites: Stuffed Peppers with fluffy rice, pine nuts, raisins and herbs cooked on a bed of tomatoes. Then Martha makes Persian Rice — fragrant Basmati cooked on top of thinly sliced, buttery potatoes.
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NaN/100 votes#7 - Know Your Vegetables
Season 3 Episode 7 - Aired 2/13/2014
Martha shows you how to make four extremely tasty dishes using vegetables that may not be in everyone’s regular rotation: Steamed Artichokes with Tarragon Butter, Braised Leeks, Fried Okra and Whole Roasted Garlic.
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NaN/100 votes#8 - Grains
Season 3 Episode 8 - Aired 2/22/2014
First Martha cooks up a Mushroom Barley Soup that’s based on her mother’s recipe. Next she makes Couscous Royale, a great way to showcase this versatile grain. She finishes up with Grits with Broiled Tomatoes, featuring bubbly cheddar cheese and crispy bacon.
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NaN/100 votes#9 - Sauces
Season 3 Episode 9 - Aired 3/1/2014
Martha goes over some classic sauces, starting with Béarnaise Sauce, a derivative of Hollandaise. Next she makes Kansas City Barbecue Sauce, which is tomato-based with a sweet-tart flavor. Tartar Sauce — Martha’s version includes capers, shallots and cornichons — and a tasty Cocktail Sauce are both beloved staples. Then Martha shows us how to make Salsa Verde, a perfect accompaniment to grilled meats, poultry, seafood and vegetables.
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NaN/100 votes#10 - Pork
Season 3 Episode 10 - Aired 3/8/2014
Martha makes Porchetta, highly seasoned roasted pork with soft, juicy meat and crisp, crackling skin. Next she demonstrates a centerpiece of her holiday table, Glazed Ham. Then she shows why fruit and pork have always been a harmonious combination as she makes Pork and Plums, using quick-cooking pork tenderloin.
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NaN/100 votes#11 - Potatoes
Season 3 Episode 11 - Aired 3/15/2014
Martha offers a primer on this favorite starch. She begins with Scalloped Potatoes, also known as Potatoes Gratin: thinly sliced potatoes cooked in milk and baked in a cream mixture with cheese. Next comes a recipe that’s become synonymous with American food: Potato Salad. Then, in case your go-to mashed potato recipe needs an upgrade, Martha shows a few tricks to achieve the perfect Puréed Potatoes. Finally she shows how, in just a few easy steps, anyone can make Smashed Potatoes — crispy on the outside, creamy on the inside.
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NaN/100 votes#12 - Salads
Season 3 Episode 12 - Aired 3/22/2014
When Martha invites guests to lunch, she loves to make Frisée aux Lardons, a classic French salad made with spicy greens, crisp bacon, creamy poached eggs and warm vinaigrette. Her Chopped Salad is based on a recipe she got from her daughter Alexis — a dish that’s as beautiful in presentation as it is delicious in taste. Next Martha shows you how to master the Caesar Salad, and then, Stacked Butter Lettuce with a fresh citrus and yuzu vinaigrette.
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NaN/100 votes#13 - Corn
Season 3 Episode 13 - Aired 3/29/2014
Martha first demonstrates Corn Fritters, a sweet and savory treat topped with honey. Next she shows how to make Corn Stock, which can serve as the base for a tasty Summer Corn Chowder — Martha’s version uses potatoes and cream. And finally, a childhood favorite all grown-up: homemade Creamed Corn.
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The Best Episodes of Martha Stewart's Cooking School Season 3
Every episode of Martha Stewart's Cooking School Season 3 ranked from best to worst. Discover the Best Episodes of Martha Stewart's Cooking School Season 3!
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
Season 3 Ratings Summary
"Chicken" is the best rated episode of "Martha Stewart's Cooking School" season 3. It scored N/A/10 based on 0 votes. Directed by N/A and written by N/A, it aired on 1/2/2014. This episode is rated NaN points higher than the second-best, "Onions".