All about eggs! Martha shares her methods for preparing eggs, any style: soft- and hard-boiled eggs, fried eggs, scrambled eggs, omelet, and frittata

Martha makes three easy, classic sauces: hollandaise, bechamel, beurre blanc, and marinara

Eat your vegetables! Martha prepares: spring peas with mint, brown-sugared carrots, sauteed broccoli rabe, roasted acorn squash, corn on the cob, and lemony kale salad.

Martha shares techniques for three homemade stocks: chicken (including a pressure-cooker version), beef, and vegetable. Plus, cooking and storage tips

Butcher Evan Lobel joins Martha for a master class on meat. Learn how to choose and prepare the best cuts of meat to save you money

Starting with a perfect pot of fluffy white rice, Martha demonstrates her techniques for a flavorful pilaf and a delicious Thai-style fried rice

Homemade dressings don't compare to store-bought. Martha shows you how easy it is to make your own: vinaigrette, creamy blue cheese dressing, homemade mayonnaise, and aioli

Steaming is one of the fastest and healthiest ways to cook. Martha shows how to cook in parchment paper, clean and steam mussels, and use a bamboo steamer to prepare salmon and peas

Roasting is an adaptable technique that works well for meat, fish, chicken, and vegetables. Martha prepares roast chicken, beef tenderloin, and autumn vegetable salad

With little hands-on time and no special equipment, braising produces hearty, flavorful dishes. Martha shares recipes for pot roast, braised cabbage, and pulled pork shoulder

Martha demonstrates healthful and versatile poached chicken breasts. She also shares recipes and techniques for poaching salmon and poaching eggs

Fried foods should be golden brown and never greasy. Martha deep-fries and pan-fries to perfection: French fries, pan-fried chicken, and Japanese tempura vegetables

Pan-searing means browning food over high heat to develop a crust and lock in juiciness. Martha prepares scallops, salmon fillets, steak with mustard cream sauce, duck breasts