
Martha Stewart's Cooking School
Scalloped potatoes; potato salad; pureed potatoes; smashed potatoes.

Scalloped potatoes; potato salad; pureed potatoes; smashed potatoes.

Porchetta, a highly seasoned roasted pork; glazed ham; pork and plums.

Sicilian buccellati; pizzelle, traditional Italian wafer cookies; diamond-shaped zaleti.

Speculaas; stroopwafels, two waffles sandwiched with caramel; arnhemse meisjes.

Martha shares her vast knowledge about raising and caring for her flock.

Martha is cooking up a storm in the test kitchen with chef and author Jamie Oliver.

Martha visits local bakeries to find the perfect croissant and sourdough bread.

Martha makes a delicious brunch menu with Chef Ignacio Mattos.

Hiking in Maine; trail mix; canoeing basics; reading a compass.

French foods; leaving pets for the weekend; questions about flowers; lavender sachet.

Swiss-chard ravioli; heirloom melons; melon basket; steak and salad; alpine strawberry napoleon.

The Tappet Brothers, Click and Clack; mushroom ravioli; winter salad.

Connecticut's Westport Playhouse; author Patrick Dunne; barbecued brisket.

New York's Chinatown: Sweet-N-Tart; Fong Inn Too.

Sour cherry strudel; key organizer; garden gloves.

Puerto Rico part 1 (field trip); tropical fruits; barrilitos rum; tropical drinks.

Angie Rito and Scott Tacinelli join Martha in making their picture-perfect rolled lasagna.

Martha learns all about the magic of mushrooms from growing to cooking with them.

French toast; chicken-soup stock; winter window boxes; Christmas decorations.

Sprinkle cake, hedgehog cake with meringue spikes and a coconut-covered heart cake.