A beautifully cooked roast makes a grand centerpiece for any dinner. Martha shares techniques for prime rib roast, crown roast of pork, and stuffed turkey breast

Hearty stews are made with inexpensive cuts of meat and require little hands-on prep time. Martha demonstrates three classic recipes: beef stew, coq au vin, and veal stew

Nothing comforts like a bowl of homemade soup. Once you master a few basics, you can make many variations. Watch Martha make chicken soup, minestrone, and spinach cream soup

Martha blanches, steams, and roasts vegetables to enhance flavor and retain nutritional properties: crudite, steamed artichokes, vegetable tian, and roasted pepper salad

Learn the art of making fresh pasta from scratch with Martha and Michael White, chef and pasta specialist: make pasta dough and form it into stands or shapes

Martha creates four pasta sauces: traditional bolognese, quick-and-easy puttanesca, rich carbonara, and a light sauce made with bottarga (a specialty of Southern Italy)

Renowned seafood chef Dave Pasternack joins Martha for a lesson on buying, cleaning, filleting, and storing fish. Plus, an easy-to-prepare recipe for crudo

Sauteing is one of the quickest and most versatile cooking methods. Martha prepares wiener schnitzel, chicken piccata, and sole à la meuniere. Plus, pan sauces to serve with each

Dumplings are a mainstay in nearly every cuisine around the world. Watch Martha make Italian dumplings gnocchi and gnudi; plus, her family recipe for Polish pierogi

Whole grains are an integral part of a healthy lifestyle. Martha provides an overview of grains and the different cooking methods for polenta, bulgur, quinoa, and farro

Martha discusses two of the oldest preserving techniques, confit and salting, and how to use them at home: duck confit, tomato confit, and gravlax, a cured salmon appetizer

Martha and chef Cesare Casella shed light on legumes, exploring the varieties and how to cook them using three different methods: stovetop, oven, and pressure cooker

Learn about buying, storing, shelling, and deveining shrimp. Martha makes shrimp cocktail, shrimp scampi, a traditional shrimp boil, and simple grilled shrimp