MARTHA STEWART'S COOKING SCHOOL

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

Two methods for preparing hollandaise sauce; creamy bechanel 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.

Three common stocks - - chicken, beef, and vegetable.

Master class on meat with fourth-generation butcher Evan Lobel includes cutting up a whole chicken, spatchcocking a Cornish game hen, butterflying a leg of lamb, butchering a beef tenderloin, and making medallions from pork loin.

Fluffy white rice; pilaf; risotto; Thai fried rice.

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.

Roast chicken; roasted root vegetable salad; green peppercorn-crusted roast tenderloin of beef.

Which cuts of meat are good for braising; classic pot roast; braised cabbage with apples; pulled pork sandwiches.

Using poached chicken breast in chicken salad sandwiches and Cobb salad; poached salmon steaks; poached eggs.

French fries; pan-fried chicken; Japanese tempura vegetables with dipping sauces.

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.