
Martha Stewart's Cooking School
An overview of popular grains including quinoa and bulgur wheat and how to cook them.

An overview of popular grains including quinoa and bulgur wheat and how to cook them.

Italian dumplings gnocchi and gnudi; Polish pierogi.

Honey-wheat Parker House rolls; whole-wheat pita bread; molasses-oat bread.

Cornmeal cake; spiced pumpkin pie with a crisp rice crust; flourless chocolate-walnut torte.

Martha is creating a brand new rose garden with almost 200 roses.

Martha road trips to Arethusa Farm in Bantam, CT, and learns how they make their Europa cheese.

Chef Lazaro Perez joins Martha in her kitchen to cook a fiesta-inspired feast.

Martha takes a deep dive into how to choose and maintain the best knives.

Sarah Leah Chase; The Coach Farm; cheese authority Laura Werlin; creme fraiche ice cream.

Organic produce garden; stocked pantry; snowdrift marigolds; lobster salad; table settings.

Secrets to finding hidden treasures; antique toasters and cookie jars; American folk art.

Leeds pottery; Thanksgiving side dishes; fruit and flower arrangement; pumpkin spice cookies.

Celebrating many colors: making necklaces with Fimo clay; tropical fish; mango /beet salad.

Celebrating green: chartreuse foliage; asparagus/artichoke/pea risotto; parakeets.

Chocolate turnovers; milk paint.

Pruning fruit trees; kindling logs; kitchen tools.

So many apples, so many recipes; Martha makes delightful apple dishes from savory to sweet.

Martha creates an incredible Vietnamese feast with her friend Monica Tran.

Apple pie; antiquing urns; brussels sprouts; architectural salvage.

Pink applesauce-filled tart; pistachio brown butter cake with Concord grapes; pear frangipane tart.