Martha Stewart's Cooking School - Episode Guide

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

Two methods for preparing hollandaise sauce; creamy bechamel sauce; serving French sauce beurre blanc over steamed lobster; marinara sauce made with four ingredients.

Simple vegetable side dishes include steamed spinach, sauteed broccoli rabe, roasted cauliflower steaks, brown sugar-glazed carrots, sauteed sugar snap peas and shelled peas with mint and lemony kale salad.

Shallot vinaigrette prepared two different ways; creamy blue cheese dressing; mayonnaise; BLT.

Cooking chicken breasts in parchment paper; cleaning and steaming mussels; using a bamboo steamer to prepare steamed salmon and peas.

Pan-seared scallops with lemon-caper sauce; crisp-skinned salmon filet; pan-seared steak with mustard-cream sauce; Muscovy duck breasts with port wine reduction.

Traditional pasta sauce; slow-cooked Bolognese; puttanesca; carbonara; a light sauce made with bottarga.

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

Paella with chicken, pork, seafood and vegetables; stuffed peppers with fluffy rice, pine nuts, raisins and herbs; Persian rice -- basmati cooked atop potatoes.

Steamed artichokes with tarragon butter; braised leeks; fried okra; whole-roasted garlic.

Cheese fondue; fettuccine alfredo; melting raclette; grown-up grilled cheese.

Martha simplifies time-honored recipes to bring a Gulf-style breakfast to your table. She cooks up a feast of traditional dishes: khameer, a date-sweetened bread; shakshouka, a baked egg dish; jebabs, a distant cousin of pancakes; and balaleet, a delicious way to serve an omelet. They may sound unfamiliar but they are sure to become your new morning favorites.

Get grilling with Martha as she introduces exotic flavors to your next cookout. In this episode, learn four techniques for cooking four different recipes – all using the grill – Arabian Gulf-style fish in banana leaves, date-glazed lamb chops, sea bass fillets with okra kebabs, and spatchcocked saffron chicken.

Follow the flavor as Martha puts her spin on the stews of the Arabian Gulf. Each dish is layered with stick-to-your-bones satisfaction. Arabian Gulf potpie, braised lamb shanks with okra, curried swordfish stew and red lentil vegetable stew… these slow cooked treasures offer nourishing comfort with ease.

Martha uses her expertise to adjust the old school techniques of rustic bread baking to work in your kitchen so you can enjoy date flatbreads, fatout bread with seeds and raisin, coconut mandazi, and eggplant flatbread any time in your own home.

Martha spices up everyday side dishes with the distinctive ingredients of the Gulf. Creamed coconut spinach, eggplant with herbs and yogurt, cauliflower salad with roasted chickpeas and za'atar smashed potatoes –these four recipes will brighten any meal!

The Arabian Gulf's world-class hospitality is highlighted in this episode as Martha prepares flavor-packed favorites perfectly fit for a crowd. The menu features chicken kabsa, stuffed cabbage and spiced lamb chops, orzo risotto with wild mushrooms, and a sweet cake called kumajj.

Dates are a cornerstone of Gulf cuisine. In this episode, they take center stage in Martha's kitchen. Explore the versatility of this world-famous ingredient through both savory and sweet dishes that include date-stuffed baby eggplant, mackerel with date butter, chocolate-date pudding cake, and date truffles.

Kebabs are skewered meats cooked on the grill. Martha gets creative as she threads flavor-packed ingredients onto each skewer with pomegranate skirt steak kebabs, lamb kebabs with yogurt-mint sauce, beef, mushroom, and millet kebabs, and saffron-yogurt chicken kebabs. The best part…each inspired kebab is easy and fun to make!

A celebration of bold flavors can be found in the festive dishes of the Gulf. Follow along step by step, as Martha teaches you the tricks to cooking these customary dishes: chicken machbous, al mansaf, beef biryani, and lamb ghouzi. You and your guests are sure to celebrate each delicious bite!

Let your taste buds travel to the Arabian Gulf with eye-popping, inspired small bites. Martha introduces four recipes bursting with flavor: crab croquettes, date pancakes, lamb dumplings, and an addictive fava bean dip. So let these hors d'oeuvres spruce up your next gathering.

Travel along the coast as Martha showcases the bounty of the Arabian Gulf. Each dish highlights the local catch with shrimp balls, chilled mussel salad, calamari with vermicelli, lemon and herbs, and fish with tamarind sauce. These recipes are sure to bring out the seafood lover in you.

Follow Martha on a sweet tour of the Gulf as she whips up sugar creations sure to please with beehive buns, semolina coconut cake, sesame caramels, and brûléed saffron custards.

Martha sheds light on the world of grains and recreates a traditional savory porridge while playing with preparations for kamut and roasted vegetables, mixed-grain pilaf with chicken, and herbed barley salad with dates. So, revive your grain game with Martha's inspiration from the Arabian Gulf.