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Temporada 2
Fecha de emisión
Abr 04, 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
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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.
Fecha de emisión
Abr 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
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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.
Fecha de emisión
Abr 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
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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.
Fecha de emisión
Abr 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
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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.
Fecha de emisión
May 02, 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
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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.
Fecha de emisión
May 09, 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
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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.
Fecha de emisión
May 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
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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.
Fecha de emisión
May 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
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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.
Fecha de emisión
May 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
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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.
Fecha de emisión
Jun 06, 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
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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.
Fecha de emisión
Jun 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
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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.
Fecha de emisión
Jun 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.
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.
Fecha de emisión
Jun 27, 2013
Buying, storing and cooking shrimp; shrimp cocktail; updated shrimp scampi; traditional shrimp boil; simple grilled shrimp.
Buying, storing and cooking shrimp; shrimp cocktail; updated shrimp scampi; traditional shrimp boil; simple grilled shrimp.
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