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Back to Basics: Martha's Cooking School Lessons

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Lesson One
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Lesson One
Learn about the different kinds of knives and what they're used for. Proper knife skills and technique are fundamentals for beginners and advanced chefs alike.

Recipes to Try:
Video How-To
Lesson Two
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Lesson Two
Learn how to cut up a whole chicken. Not only will you become well-versed with the different parts of the chicken, but buying a whole chicken rather than individual parts will save you money.

Recipes to Try:
- Pan-Roasted Chicken
- Broiled Chicken
Video How-To
Lesson Three
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Lesson Three
Learn how to braise, a technique that doesn't require much hands-on time or fancy equipment.

Recipe to Try:
- Pork Shoulder Braised in Hard Cider
More about Braising
Lesson Four
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Lesson Four
Learn how to saute and fry. Master these simple techniques, and you'll be able to whip up a quick, satisfying meal in no time at all.

Recipes to Try:
- Chicken Piccata
- Pan-Fried Chicken Cutlets
More on Sauteing and Frying
Lesson Five
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Lesson Five
Learn how to butterfly and stuff. The butterfly method of cutting is ideal for working with thicker cuts of meat, opening it up and making it thinner.

Recipes to Try:
- Stuffed Turkey Breast
Video How-To
Lesson Six
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Lesson Six
Learn how to roast and bake vegetables. This technique, favored by many chefs, produces rich flavor and keeps the outside of the vegetable crisp while the inside stays tender.

Recipes to Try:
- Roasted Autumn Harvest Salad
- Potato-and-Turnip Gratin
More on Roasting Vegetables
Lesson Seven
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Lesson Seven
Learn how to make genoise. Genoise is a sponge cake that doesn't use chemical leavening agents, such as baking powder or baking soda, and is used as the base for many desserts.

Recipes to Try:
- Chocolate-Rum Swiss Ball
- Jelly Roll
How-To Video
Lesson Eight
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Lesson Eight
Learn how to make bone-in pork loin, which uses a technique of inserting garlic and ground fennel seed into slits in the meat to add more flavor. It's the perfect centerpiece for a special meal.

Menu to Try:
Lesson Nine
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Lesson Nine
Learn how to steam fish. Prepared over a simmering liquid with hot vapor, steamed food is a quick cooking method that produces exceptionally moist, tender, and healthy dishes.

Recipes to Try:
- Steamed Whole Fish
- Steamed Salmon with Peas
More About Steaming
Lesson 10
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Lesson 10
Learn how to poach chicken and fish. Poaching is a fast and healthy way to cook food by partial or full submersion in simmering liquid.

Recipes to Try:
- Poached Chicken Salad with Chopped Vegetables
- Shallow-Poached Fish Fillets
More on Poaching
Lesson 11
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Lesson 11
Learn how to stew. When you prepare a stewed dish, the meat is cut into small 1- to 3-inch pieces and the ingredients are entirely covered in a liquid. The technique, which doesn't require much hands-on time in the kitchen, is great for making flavorful, hearty meals with inexpensive cuts of meat.

Recipe to Try:
- Chicken Curry
More about Stewing
Lesson 12
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Lesson 12
Learn how to make rice. A versatile grain, rice plays a central role in many meals and can carry the flavor of a sauce, tame the fire of a spicy dish, and lend satisfying substance to lighter dishes.

Recipes to Try:
Download the Rice-Cooking Chart
Lesson 13
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Lesson 13
Learn how to make a salad. From lettuce basics to flavorful dressings, this lesson shows how to create and enhance the simple, healthy, and delicious dish.

Tips and Recipes:
Web Exclusive: Caesar Salad How-To
Lesson 14
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Lesson 14
Learn how to make custard. Versatile custard-based dishes offer a smooth, creamy texture and are the perfect finishing touch to a meal.
Tips and Recipes:
See More Cooking School Recipes and How-To Videos
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Back to Basics: Martha's Cooking School Lessons

Lesson One

Lesson Two

Lesson Three

Lesson Four

Lesson Five

Lesson Six

Lesson Seven

Lesson Eight

Lesson Nine

Lesson 10

Lesson 11

Lesson 12

Lesson 13

Lesson 14

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Back to Basics: Martha's Cooking School Lessons

Lesson Eight

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More from Food

Quick Chicken Recipes

New From Our Blogs

Shared On Facebook

Browse this Site

Our Sites

Mobile

Help

Corporate

Partners

Advertising

Subscriptions