Martha Stewart's Cooking School

Rib roast; crown roast of pork; stuffed turkey breast; the best cuts for roasting.

The basic elements of making a stew; beef stew; veal stew; coq au vin.

Homemade chicken soup; minestrone; velouté.

Blanching, steaming and roasting vegetables.

Making fresh pasta by hand and with a machine; shaping dough into farfalle and tortelli.

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

Seafood chef Dave Pasternack explains buying, butchering and storing fish; boning a round or flat fish; cleaning a squid; crudo.

Dredging meat or fish in flour, then cooking over high heat to ensure a golden-brown finish; wiener schnitzel; chicken piccata; sole a la meunière; pan sauces.

Italian dumplings gnocchi and gnudi; Polish pierogi.

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

Duck confit; lemon and tomato confits work well with grilled or roasted meats; gravlax, a cured salmon appetizer.

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; guest Italian chef Cesare Casella.

Buying, storing and cooking shrimp; shrimp cocktail; updated shrimp scampi; traditional shrimp boil; simple grilled shrimp.