Martha Stewart's Cooking School

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

Join Martha as she teaches the classic sauces everyone should know how to make: hollandaise, béchamel, beurre blanc, and marinara. Each of these easy, adaptable recipes offers a culinary lesson in flavor-building techniques, so viewers can learn to create other sauces in the same family.

Everyone knows the importance of eating vegetables, but many home cooks avoid cooking them simply because they don’t know how. They want to add more vegetables to their diets but lack an understanding of the basic techniques.

Making stock is an exercise in building flavors and, as such, is one of the first lessons in any culinary course. Having a steady supply of homemade stock in the freezer will elevate anyone’s home cooking.

Fifth-generation New York City butcher Evan Lobel joins Martha for a master class on meat.Together, they teach viewers how to choose and cook the best cuts of meat, from tender to lean. Not only will this episode make you a better cook, but it will save you money as well.

If you have rice in your pantry, you’re well on your way to a great meal—something you have in common with home cooks around the globe. Martha offers a lesson on the world’s most common grain, starting with a perfect pot of fluffy white rice, which you can incorporate into a main course or serve as an accompaniment to a host of other dishes.