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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.

Visit the Martha Stewart's Cooking School website

Episode Description
Tuesday, Jan 22, 2013 - 7:30 PM    "Poaching" Because poached meats are moist and tender yet still mild in flavor, they work well as the basis for numerous salads, soups and light suppers. They're also famously low in fat. Martha begins this lesson by showing how one of the most healthful and versatile preparations - simply poached chicken breast - can be incorporated into all-American chicken salad sandwiches as well as a Cobb salad. D
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More Martha Stewart's Cooking School on LEARN/CREATE (MT)
Tuesday, Jan 22, 2013 - 7:30 PM "Poaching" (LEARN/CREATE)
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Wednesday, Jan 23, 2013 - 7:30 PM "Frying" (LEARN/CREATE)
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Thursday, Jan 24, 2013 - 7:30 PM "Pan Searing" (LEARN/CREATE)
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Friday, Jan 25, 2013 - 7:30 PM "Eggs" (LEARN/CREATE)
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Saturday, Jan 26, 2013 - 10:00 AM "Braising" (LEARN/CREATE)
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Sunday, Jan 27, 2013 - 7:30 PM "Sauces" (LEARN/CREATE)
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Monday, Jan 28, 2013 - 7:30 PM "Vegetables" (LEARN/CREATE)
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Tuesday, Jan 29, 2013 - 7:30 PM "Stocks" (LEARN/CREATE)
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Wednesday, Jan 30, 2013 - 7:30 PM "Butchering" (LEARN/CREATE)
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Thursday, Jan 31, 2013 - 7:30 PM "Rice" (LEARN/CREATE)
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