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Martha Stewart's Cooking School

Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef's knife, select the very best ingredients, truss a chicken and much more. In "Martha's Stewart's Cooking School, " you get just that.

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Episode Description
Saturday, Jun 15, 2013 - 9:30 AM
"Preserving"
Martha demonstrates two of the oldest preserving techniques, confit and salting, and shows how viewers can put them to use in the home kitchen. Martha makes an assortment of confits - starting with the most classic: duck, which can be served on its own or as a rich addition to salads, then followed by lemon and tomato confits, both of which make excellent condiments for grilled or roasted meats. She then shows how to make gravlax, a delicious cured salmon appetizer. D
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Saturday, Jun 15, 2013 - 9:30 AM "Preserving" (IDAHO)
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Saturday, Jun 22, 2013 - 9:30 AM "Legumes" (IDAHO)
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Saturday, Jun 29, 2013 - 9:30 AM "Shrimp" (IDAHO)
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Saturday, Jan 11, 2014 - 9:30 AM "Chicken" (IDAHO)
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Saturday, Jan 18, 2014 - 9:30 AM "Onions" (IDAHO)
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Saturday, Jan 25, 2014 - 9:30 AM "Roasting" (IDAHO)
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Saturday, Feb 1, 2014 - 9:30 AM "Noodles" (IDAHO)
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Saturday, Feb 8, 2014 - 9:30 AM "Braising" (IDAHO)
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Saturday, Feb 15, 2014 - 9:30 AM "Rice" (IDAHO)
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Saturday, Feb 22, 2014 - 9:30 AM "Know Your Vegetables" (IDAHO)
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