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.